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BBC Good Food MagazineBBC Good Food Magazine

BBC Good Food Magazine December 2018

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.

Country:
United Kingdom
Language:
English
Publisher:
BBC Worldwide Limited
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12 Issues

IN THIS ISSUE

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to december

Are you an all-or-nothing, no holds barred, throw-everything-at-it Christmas cook? If so, you’ll love our cover feature of festive centrepieces (p21), designed to wow, impress and knock the socks off your family and friends. If you prefer an easier option – still spectacular, of course – Barney Desmazery’s ingenious, easy menu means that you can feed a crowd on the Big Day with minimum effort and just five ingredients in each recipe (p36). This month we also introduce our new-look, tip-packed cooking skills section: learn to make killer roasties, a Wellington with welly and find out how to use up leftovers in the most imaginative ways, from page 115. Wishing you a very happy Christmas from the team at BBC Good Food.…

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star contributors

★ Asma Khan The pioneering founder of Darjeeling Express cooks with our columnist Emma Freud (p134). ★ Henry Jeffreys Our Wine Club expert has created a seasonal case – the perfect gift for a red wine lover. Turn to p104 for details. ★ Dan Doherty Leftovers get the star treatment in a brunch recipe by the judge of BBC Britain’s Best Home Cook’s on p103. Best of the BBC ★ NADIYA HUSSAIN Caramel soda bread, p13 ★ ROSIE BIRKETT Inspiration for seasonal celeriac, p71 ★ TOM KERRIDGE New Year’s sharing menu, p88 ★ DAN DOHERTY Brunch quesadillas, p103 ★ RICK STEIN Rick and sons get festive, p106 ★ EMMA FREUD Saffron chicken korma, p134 ★ JOANNA BLYTHMAN How to help stop plastic waste, p141…

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three steps to the perfect christmas with bbcgoodfood.com

1 Make your mince pies It isn’t really Christmas until you’ve made a batch of mince pies. Find your ultimate bake with our five-star recipes and easiest ever videos. 2 Pick your menu Veggie, vegan, classic or something completely different – our shoppable festive menus are guaranteed to wow. 3 Raise a toast and don’t burn the roast! Celebrate Christmas with a choice of hundreds of cocktails (and mocktails!), and don’t forget to use our famous roast calculator to get your timings spot-on for the most important dinner of the year. All this and more at bbcgoodfood.com/christmas…

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update

HOT TREND: VOL-AU-VENT Retro revivals are at the forefront of many trends. There’s been a low-level buzz about that 1970s cocktail party classic, the vol-au-vent, for several years now, but Tom Kerridge’s new opening at the Corinthia Hotel in London, Kerridge’s Bar and Grill, has brought the buzz to a roar and taken the vol-au-vent to new heights. Kerridge fills his starter-sized vol-au-vents with a lightly spiced Cornish crab mix, tops them with a rosette of radish and a squidge of avocado and serves them with a jug of intense crab bisque. You’ll also find them on the menu at Pique-Nique (an early adopter) in Bermondsey, The Duke of Richmond in East London, Trinity in Clapham and Ladurée in Harrods. Think bigger than a party-sized bite and try our recipe as…

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have you tried… verjuice?

What is it? Made from the juice of unripe grapes, the name means ‘green juice’. As the grapes aren’t fermented, it’s non-alcoholic. It’s long been made by farming communities – you may have come across it as verjus in France, agresto in Italy, ab ghooreh in Iran or hosrum in Lebanese cuisine. What does it taste like? Although tart, it’s milder than lemon juice or vinegar, so gives a gentle acidity. Use it to deglaze a pan, add brightness to dressings or drizzle it over veg. What else can I do with it? Try it in a cocktail with gin and rosemary for a twist on a tom collins, or paired with avocado in a savoury jelly for an on-trend canapé. You’ll also find a recipe for chicken with rosemary, pine nuts & verjuice online…

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nadiya’s tear & share

Caramel soda bread Soda bread is my go-to on a weekend. There’s no kneading and no proving. Just mix, bake, sit back and wait long enough so it won’t scald your mouth, then eat! Traditionally, it’s made in large loaves, but I’m cooking this in a slab, with oozy caramel in the centre and chocolate inside and on top. MAKES 12 squares PREP 20 mins COOK 30 mins EASY V 340g plain flour, plus extra for dusting½ tsp bicarbonate of soda25g caster sugar100g dark chocolate, chopped (or chocolate chips)290ml buttermilk (or 290ml whole milk, with 3 tbsp lemon juice mixed in)1 tbsp vanilla bean paste12 chocolate-covered caramels1 tsp cocoa, for dusting75g dark chocolate, melted 1 Heat oven to 200C/180C fan/gas 6. Have a baking tray ready dusted with a little flour. 2 Put the flour,…

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