BBC Good Food Magazine

BBC Good Food Magazine May 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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5 мин.
our favourite barbecue recipes

When the sun is out, I love to get outdoors and barbecue. The smoky coals add so much flavour to dishes. But, with the British weather being unpredictable, barbecues are usually last-minute affairs, so I rarely cook anything that takes days to marinade or prepare. Also, these popular recipes from our archive make use of storecupboard staples and easy-to-find ingredients, which means they can be thrown together at the drop of a hat. Sticky barbecue chicken Chicken cooked in sticky, smoky sauce is a must-have at any barbecue for me, and this recipe never disappoints. The method guarantees tender chicken every time, and there’s no need to worry about serving undercooked meat – the chicken is cooked in the oven and finished on the barbecue. The glaze is everything a good barbecue…

3 мин.
inside your veg box... lettuce

There was a time where a tightly packed Iceberg lettuce was one of the only varieties in supermarkets. Now, you’ll find different shapes, sizes and textures, all with unique flavour profiles. I often have a large head of lettuce in my veg box, which forces me to play around in the kitchen. Moving into salad season, I particularly like lettuce-based salads with hot and sour flavours. The cool, crisp and clean earthy lettuce works so well with a few punchy notes. Here, I’ve paired it with a sriracha and sesame dressing, as well as thinly sliced steak. If you have a good homegrown variety with bags of flavour, try a simple vinaigrette and use a good-quality extra virgin or rapeseed oil to dress it. Some lettuce varieties, like Little Gem and…

2 мин.
feel your best

DISCOVER Is rice good for you? Rice is a major food staple for more than half of the world’s population – but is it healthy? It depends on who you ask, and the type of rice you’re consuming. Brown rice is considered a wholegrain as it contains all three parts of the grain: the bran, germ and endosperm, while white rice has had the bran and germ removed, leaving only the starchy part. White rice has a higher glycaemic index than brown, meaning that your body converts it into sugar more quickly. This can be advantageous for certain groups, such as athletes, who might need easy access to energy sources, or those with digestive issues who might find white rice easier to break down. However, for the majority of us, and especially those with…

2 мин.
blueberry tart

Vegan blueberry & lime tart SERVES 8 PREP 40 mins plus at least 6 hrs chilling and cooling COOK 30 mins MORE EFFORT V For the base 3 ½ tbsp vegetable oil, plus extra for the tin100g rolled oats100g ground almonds2 ½ tbsp maple syrup or honey For the berry layer 250g blueberries (fresh or frozen)1 lime and 1 lemon, juiced and zested2 tbsp maple syrup or honey3g agar powder For the filling 50g blueberries, plus extra to serve50g maple syrup or honey1 lemon, zested250ml plant milk (we used oat milk)2 tsp vanilla bean paste3g agar powder½ tbsp cornflour1 lime, zest pared into strips, to serve edible rose petals, to serve (optional) 1 Heat the oven to 190C/170C fan/ gas 5. For the base, oil a 20cm tart tin and line the base with baking parchment. Pulse the…

3 мин.
makan by elizabeth haigh

When people greet each other in Singapore, instead of asking ‘How are you?’ they say, ‘Are you hungry? Shall we go for some food?’ This is because Singaporeans ‘live by their stomachs’, says Elizabeth Haigh in her vibrant new cookbook. It sounds like a place where Good Food readers would fit right in. She says, ‘In my family, we talk about food constantly. It’s almost like living in a chaotic restaurant, so it was a natural progression that I ended up becoming a chef.’ Which she did with some aplomb, competing in BBC One’s MasterChef, then going on to win a Michelin star at Pidgin in Hackney, London, at just 27 years old. Makan is a celebration of the diversity of food from Elizabeth’s heritage, drawn from the recipes handed down…

1 мин.
five key nepalese ingredients

Dalle khursani ‘A very, very hot chilli that looks like a cherry tomato. We make a pickle from it.’ Colocasia leaf ‘This spinach-like leaf is used in curries and soups. We also eat a lot of nettle leaves, and make nettle soup with rice flour.’ Goat ‘We use goat’s milk, cheese and meat. It’s the most common meat, then chicken and fish. Every festival, we have goat, usually curried. In Nepal, whatever it is, we’ll make a curry!’ Timur ‘Similar to, but a bit different from, Sichuan pepper. It’s amazing. On MasterChef, I marinated octopus in spices including timur, and they loved it. There’s a Chinese and Tibetan influence in Nepalese cooking.’ Mustard oil ‘Nepalis use this everywhere. We like strong flavours. But, in the UK imported oil is marked “for external use”, so we are not able to…