BBC Good Food Magazine

BBC Good Food Magazine March 2021

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.

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United Kingdom
Immediate Media Company London Limited
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2 мин.
4 packaging trends

The last year has seen an increased amount of packaging come into our homes, but a lot of it is recyclable, compostable or reusable so don’t throw anything out without checking. There are also some new entries to the market for home use. 1 WOOL PACKING The use of natural wool to keep food cool is increasing. Companies like WoolCool promise that the wool they use is biodegradable and breaks down easily to release nutrients into the soil. It breaks up easily in seawater, too, and is recyclable. You can also make use of it at home – we use it for mulching containers in the garden and lining hanging baskets. 2 COMPOSTABLE FOOD CONTAINERS These plant-derived packages break down in an environmentally-friendly way in the right compost. Some need a hot composting environment,…

1 мин.
this is your goodfood

your letters I just wanted to say a huge thank you for the gluten-free baking feature by Becky Excell in your latest magazine – it’s so nice to see a lovely selection of gluten-free recipes. Becky’s recipes never fail, and it’s nice to see this being recognised. When I realised I was gluten intolerant, I completely fell out of love with baking and cooking etc, but then I found Becky, and now I’m constantly using her recipes. I can’t even tell the difference! It can be quite daunting to realise you can’t eat gluten or dairy, so it’s really nice to see food intolerances being recognised and more openly discussed. Sam Bunton, Devon Join our Facebook community, BBC Good Food Together Connect with us and others to share recipes, cooking tips and the kind…

1 мин.
bourbon legends

BOURBON KNOW-HOW Drinks expert and bar owner Luke Comer explains all you need to know about bourbon 1 WHAT MAKES A BOURBON? Bourbon has to made in the US (95 per cent of bourbon is produced in the state of Kentucky), use at least 51 per cent corn (maize) in its mash bill (recipe), and must be aged in new, charred oak barrels. 2 HOW SHOULD IT BE SERVED? In my opinion, there is no right or wrong way. Great bourbons are versatile, and lend themselves to all ways of drinking. If you want to understand the liquid better, sampling it neat, or with just a splash of water, will give you the truest reflection. 3 WHY IS BOURBON GOOD FOR COCKTAILS? Bourbon can be mixed with a number of different flavours. There are some amazing innovations…

2 мин.
mini egg easter traybake

Easter blondies Enjoy these squidgy little squares after Easter lunch, or wrap them up and gift to friends and family. CUTS INTO 9 squares PREP 35 mins plus cooling COOK 45 mins EASY 225g unsalted butter, cut into cubes, plus extra for the tin100g white chocolate, roughly chopped250g light muscovado sugar150g caster sugar3 large eggs1 tbsp vanilla bean paste325g plain flour1 tsp baking powder160g mini chocolate eggs 1 Heat the oven to 180C/160C fan/ gas 4. Butter a deep 20 x 20cm brownie tin, and line the base and sides with baking parchment. Melt the butter and white chocolate in a heatproof bowl set over a pan of simmering water, stirring now and then until smooth. Remove from the heat and leave to cool for 5 mins. 2 Tip the muscovado and caster sugars and…

1 мин.
books for cooks

Star of the month The Italian Deli Cookbook by Theo Randall (£26, Quadrille) If you’re making the same risottos and pasta dishes over and over, then this book is for you. Theo Randall shows how you can use a few good Italian deli staples (all available in supermarkets) – dried pasta, olives, cured meats, mozzarella – to make an array of easy, tempting dishes, from spaghetti with sweet onion, courgette & basil to sausage & radicchio risotto. Must-try recipe: Tagliatelle with peas & prosciutto The Kitchen without Borders (£18.99, Workman) Eat Offbeat is a catering company in New York that creates jobs for immigrant and refugee cooks. This book features 14 of those talented chefs, sharing their authentic recipes, traditions and stories from Syria, Nigeria and Iraq, among others. It’s packed with vibrant and…

3 мин.
baklava cake

“A lovely light, nutty genoise sponge surrounded by layers of syrupy, flaky filo pastry” SERVES 10 PREP 40 mins COOK 40 mins MORE EFFORT V For the sponge 100g plain flour1 tbsp baking powder100g fine semolina1 tsp ground cinnamon60g walnuts60g pistachios4 large eggs, separated100g caster sugar For the filo layers 150g butter, melted8 sheets of filo pastry For the syrup 400g caster sugar80g honey1-2 tbsp rosewater1 cinnamon stick To decorate (optional) chopped walnuts and pistachios, edible rose petals and whipped cream flavoured with rosewater 1 Tip the flour, baking powder, semolina and cinnamon into a large bowl. Put the nuts in a food processor and blitz until coarsely chopped. 2 Beat the egg whites using an electric whisk or stand mixer on a high speed until stiff and slowly add half of the sugar. Reduce the speed to medium and beat…