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BBC Good Food MagazineBBC Good Food Magazine

BBC Good Food Magazine February 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.

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

IN THIS ISSUE

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welcome to february

Everybody loves brunch. Bigger than breakfast with fewer elements than a full-on Sunday lunch, it’s the relaxed way to treat friends, family or just yourself after a busy week. This month, Cassie Best cooks dishes influenced by our own breakfast traditions and those around the world, from our cover star fluffy pancake stack to chilli-spiked Turkish eggs. Crack open the cava (try our citrus cocktail on p19) and enjoy the weekend. To ensure our recipes work for you every time, the Good Food kitchen devises and tests more than 70 each month. This creates significant challenges in terms of packaging and food waste. We are committed to our three-point plan to reduce, recycle and reuse and, although we don’t purport to have all the answers, we hope you’ll find our sustainability…

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bay leaf creams

This month’s food news, trends, Ping Coombes’ Thai salad, top eats in the Ribble Valley and what’s on the BBC this month Bay leaves are one of the most useful kitchen herbs. With a flavour that’s both slightly sweet as well as mildly spicy, they suit sweet and savoury dishes alike, from custards, tarts and chutneys to the Sicilian sardine dish sarde a beccafico, in which the rolled fillets are baked between leaves. If you have a bay tree, then use them liberally, poked between roasting potatoes, under joints of meat or chicken or added to soups and stews, and this winter we’ve seen this aromatic leaf used in desserts, ice creams and caramels, as well as flavouring cocktail syrups such as the one used at Artisan restaurant in London in…

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have you tried kalamansi?

What is it? Kalamansi (also spelled calamansi) is a citrus fruit predominantly grown in the Philippines and used in Filipino cooking, but it’s also popular in other Southeast Asian cuisines, including Malaysian and Singaporean. Kalamansis are small and round, and although they ripen to an orange hue, they are usually used when the rind is green, with an appearance similar to that of a lime. So, what does it taste like? Like a cross between an orange and a lime, it’s sour and zingy and with a subtle sweetness too. How do I use it? Kalamansi juice is used extensively in Filipino cuisine (turn to page 131 for more info) including to flavour meat marinades, add zing to noodle dishes, or mixed with sugar syrup and served over ice in a refreshing take on lemonade.…

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anna’s best food buys

London Chocolate These premium chocolate bars are full of complex flavours and have an impressively smooth texture. A great Valentine’s gift. £6.50 (62g bar), londonchocolate.co.uk We Are Tea sleep teabags We love this soothing tea in the evening. With its subtle notes of camomile, lavender, rose and holy basil, it’ll help you drift off. £3.50 (12 x 18g), Morrisons Belazu truffle & artichoke pesto An easy way to add a little luxury to meals. Stir into risotto or spread on sliced, toasted baguette and top with rocket for a speedy canapé. £3.05 (165g), ocado.com School of Wok Black Bean stir-fry kit Many bottled black bean sauces taste vinegary with little evidence of beans but this kit has an authentic taste and a pouch of beans to add texture. £2.99, Tesco Peardrop wild ketchups These are made from British-grown and…

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sustainability spotlight: 3 eco drinks

Greensand Ridge London Dry gin Greensand Ridge distillery in Kent uses 100% renewable power, avoids chemicals and plastic and is striving to be zero waste. £35.50, greensanddistillery.com Hedgerow dry cider This dry cider from Bignose & Beardy is made with donated windfalls from gardens of Sussex residents. £15 (six 330ml bottles), bignoseandbeardy.com Mad Goose premium pale ale Waste products from Warwickshire brewery, Purity, are recycled through a wetland system to minimise carbon dioxide emissions. £1.95, bottleshack.uk…

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the world’s best cheese

Norway might not be the first country you think of when it comes to excellence in cheese-making, but a cheese produced by a farmer with just 12 cows has been named the greatest in the world. Fanaost, made by Norwegian Jørn Hafslund, is an aged gouda, reminiscent of Old Amsterdam. The texture is hard and brittle, with a sweet, almost caramel flavour. Matured for 14 months, its name comes from ‘fan’, the area 20km from Bergen where the farm is, and ‘ost’, meaning cheese. The artisan cheese beat a record-breaking 3,472 entries at the World Cheese Awards in Bergen. Judge Jason Hinds from Neal’s Yard Dairy in the UK, said: ‘This cheese really delivers a sense of place with a great texture and wonderful marriage of sweet and savoury notes.’…

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