category_outlined / Mat og vin
BBC Good Food MagazineBBC Good Food Magazine

BBC Good Food Magazine

April 2019

Good Food is the UK's biggest selling food magazine, packed with triple-tested recipes and practical ideas for every meal occasion. From weekday suppers to relaxed weekend lunches, recipes are seasonal and work first time. In every issue: 100+ triple-tested recipes, everyday cooking,weekend ideas, seasonal ingredients, TV chefs, inspirational photographs and practical advice.

United Kingdom
BBC Worldwide Limited
Read Morekeyboard_arrow_down
12 Utgaver


access_time1 min.
welcome to april

Frozen shallots, chopped dill and petit pois are always in my shopping basket, three freezer favourites that all taste as good as their fresh alternatives and which eliminate the risk of rogue herbs and veg sadly rotting in the salad drawer. (How does anyone ever use up a whole bunch of dill?) Freezer food is cool again, says food writer Sue Quinn, adding that, it’s ‘now the fastest growing food and drink category in the UK’. See her tips for what to buy and how to store it on page 132. It’s essential reading if you’re stocking up in advance of friends and family visiting for Easter. You can also freeze our cover star cake up to step two, making it easy to create a showstopping centrepiece (see p30).…

access_time1 min.
star contributors

★ Esther ClarkKeep the washing-up to a minimum with Esther’s winning one-pan meals, turn to page 36. ★ Sue QuinnFood writer Sue Quinn looks at why frozen food is trendy again (p132). See our review of her new book, Cocoa, on page 17. ★ Paul A YoungEmma Freud makes a chocolate tart for renowned chocolatier Paul A Young (p138). …

access_time1 min.
best of the bbc

★ANGELLICA BELL Blueberry muffins from the Celebrity MasterChef winner 2017, p15 ★ROSIE BIRKETT Ideas for cooking with purple sprouting broccoli, p49 ★TOM KERRIDGE Home-style piri-piri chicken, p76 ★RICK & JACK STEIN A feast of fish for Good Friday, p100 ★JOANNA BLYTHMAN Beware of of faux artisan food, p144 ★BBQ DREAMZ Filipino street food from BBC Two’s My Million Pound Menu winner, p156 …

access_time2 min.

This month’s food news, trends, our best buys for Easter, Angellica Bell’s berry muffins and what’s on the BBC this month Japanese and Italian cuisine may not seem like obvious bedfellows, but the ingredients from both cuisines have a natural affinity with each other, especially around key umami flavours, simplicity of serving style and a love of seasonality. Stefano and Naoko Vallebona source both artisan Italian and Japanese ingredients that complement each other for their eponymous shop in Wimbledon (vallebona.co.uk), Sumosan Twiga in Knightsbridge serves Japanese and Italian dishes alongside each other (sumosantwigalondon.com) and new kid on the block Angelina in Dalston (angelina.london) has married the two cuisines in a series of small plates. Chefs Joshua Owens-Baigler (also the owner) and Daniele Ceforo create recipes such as unagi risotto…

access_time1 min.
have you tried zhoug?

What is it? Zhoug, also spelled zhug, is a vibrant, herby spice paste from Yemen, made with plenty of coriander, parsley, garlic, green chilli and spices, predominantly cumin and often cloves. It’s hugely popular in Israel, where it’s one of the most popular condiments used in street food. What does it taste like? Think of it a little like a zingy, spicy Middle Eastern pesto. It has the same consistency of harissa paste or pesto, but with fresh herby flavours and a chilli kick. How can I use it? It’s amazingly versatile. Spread it in a sandwich, burger or kebab; swirl through yogurt to make a sauce for drizzling over falafel; mix with olive oil and wine vinegar to create a punchy salad dressing, or dot over shakshuka. Where…

access_time1 min.
orange wine

• How it’s madeOrange wine is made from white grapes but the skins are left on the grapes during fermentation to add extra colour and flavour.• How it tastesOrange wine will confuse and amaze your tastebuds. It often has the texture of red wine – drying tannins and a vibrant richness – but is cold and refreshing.• What to tryMy perfect gateway orange wine is Sketta from Cantina Marilina. It’s silky smooth with bags of flavour, and is available at our Wine Store, Salon and Levan. …