Home//Good Food /April 2019/In This Issue
Good Food |April 2019Welcome to AprilFrozen 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).Wishing you…1 min
Good Food |April 2019tv editor’s picksTHE FOOD PROGRAMMEThis month, Sheila Dillon looks at pies that changed people’s lives, including the tale of Ella Risbridger whose baking helped her recover from depression; Dan Saladino reports on the growing trend for personalised nutrition and Diana Henry examines the British passion for toast. 12.30pm Sundays on BBC Radio 4.SATURDAY KITCHEN LIVEGreat British Menu judge Paul Ainsworth and Frances Atkens, one of the UK’s few female Michelin-starred chefs, join Matt Tebbutt on 6 April; with Irish cook Donal Skehan returning to host the show on 20 April, cooking with former MasterChef winner Tim Anderson. 10am Saturdays on BBC One.…1 min
Good Food |April 2019purple sprouting broccoliPurple sprouting broccoli (catchily abbreviated to PSB) is our poor old pal broccoli’s much sexier, more sophisticated spring sibling. Look out for bunches of it at the moment, its tightly packed florets a deep, royal purple, its leaves crisp, green, frilly and just begging to be roasted until crunchy. While the regal florets that give it its name lose their hue upon cooking, they speak for the brassica’s pronounced flavour and, once cooked, its appealing bittersweet tenderness more than compensates. A sort of heroic ‘gateway veg’ between the last of the leafy winter brassicas and the first flushes of asparagus, we should be making the most of it while we can.While it’s a superior seasonal side for most meat and fish – simply steamed or boiled and dressed with a…4 min
Good Food |April 2019SHOW THEM you careAny occasion that brings your nearest and dearest together deserves a standout meal that everyone will love. That can be a tall order for even the most experienced cook, but when you use a Hotpoint built-in oven, you can cook with confidence, safe in the knowledge that the results will be delicious.Thanks to Hotpoint’s Multiflow technology, which distributes constant and even heat to every corner of the oven, you can consistently achieve food that’s cooked evenly throughout – so no more burnt edges and raw middles, just perfect results time after time. What’s more, Hotpoint ovens offer large capacities, so there’s always enough space to cook a full Sunday roast and even your pudding, making it ideal for big family meals. Other innovative features include electronic temperature control, where intelligent…3 min
Good Food |April 2019Marathon nutritionPainful muscle cramps are a common and debilitating experience for runners during marathon training. Stretching and an appropriate training plan may help – but can your diet make a difference too? James Collins, performance nutritionist, explains:‘Unfortunately, there is no single cure for muscle cramps. In most cases it appears that muscle fatigue (from increased training or race demands) is the main cause. Sodium depletion and dehydration have previously been linked to cramping onset, so it is wise to keep on top of your fluid intake, especially in hotter weather when sweat losses will be increased. The mineral magnesium also helps to maintain normal muscle function with a deficiency in this having been linked to cramping. If you’re worried you may have a low magnesium intake, foods such as oats, rye…1 min
Good Food |April 2019TINNED TOMATOESThere are 12 cans of tomatoes in my cupboard right now. If you have only one tin and a few other staples – oil or butter, pasta, parmesan – dinner isn’t just possible, it can be on the table in 30 minutes and, if you’ve cooked with care, it will not taste like a standby meal.Many of the dishes I make surprise me with their alchemy, especially the simple ones, and tinned tomatoes – canned when they’re ripe and sweet – break down into a soft, soothing mass of surprising depth. For years I often made the tomato sauce my children liked. When they were small it was on the hob at least three times a week as it was a good way of getting other vegetables – as well…8 min
Good Food |April 2019SPICY SALADSChef, author and food writer Claire Thomson was born in Zimbabwe and now lives in Bristol with her husband and three children. She has cooked around the world and has written four cookbooks. See what she’s cooking on Instagram @5oclockapronAloo chaat saladThis is a sharp, punchy jumble of a salad. Try to get hold of chaat masala spice blend (readily available in all good Indian grocery stores, and online) for this recipe, as it will make all the difference. Adding a good handful of Bombay mix or salted peanuts offers good crunch. A dollop of yogurt on top would be excellent, too.SERVES 4 PREP 15 mins COOK 10 mins EASY V400g waxy potatoes, peeled and cut into bite-sized pieces2 tsp chaat masala (use garam masala and extra lemon juice if…6 min
Good Food |April 2019time for a drinkSimnel cake sourSERVES 4 PREP 10 mins COOK 5 mins EASY50g golden marzipan25ml kirsch or brandy100ml amaretto1 lemon, juiced1 orange, juiced100ml madeiraiceFor the spiced syrup100g golden caster sugar thick strip orange zest1 tsp cinnamon1 tsp mixed spice pinch dried ginger4 co*cktail sticks1 Start by making the spiced syrup. Put all of the ingredients into a saucepan with 100ml water. Gently bring to the boil, then turn the heat off and allow to cool completely. Once cold, pour the mixture through a sieve into a jug and chill until needed. Will keep in the fridge for up to a week.2 Heat grill to high. Roll the marzipan into four balls, put on a baking sheet and grill for 2-3 mins or until the top of the marzipan is toasted. Leave to…1 min
Good Food |April 2019Cheese toastiesWHAT MAKES A TOASTIE?We’re not talking cheese on toast, rarebit or a panini here. Also known as a grilled cheese in the US, a toastie should simply be cheese sandwiched between two pieces of sliced bread, which is then fried until golden or charred on the outside and melting in the middle.THE BASICSThere are lots of variations, but this is the base recipe: spread two slices of bread with butter, mayo or oil on both sides. Put a melting cheese on top, season, then top with the second slice of bread. Press down with a spatula, then cook in a hot pan on a low heat for 4-5 mins each side.The game changerWe’ve experimented with many different toasties here at BBC Good Food, and we’re here to tell you that…3 min
Good Food |April 2019Jo Pratt’s The Flexible PescatarianDespite my job editing Britain’s biggest food magazine, I can never fully experience the delights that the chefs in our food hub create each month. For me, fish is off the menu – I’m allergic to it. So allergic that, if my wife has eaten fish, just a kiss causes my lips to tingle and my throat to swell.‘Which is why I would like to eat it every day,’ my wife jokes (at least I think she’s joking).The only time she gets to indulge her pleasure is when I’m out for the night, enabling her to gorge on cod, salmon, crab or molluscs. All other mealtimes are fish-free zones.But I think Jo Pratt has the answer. Her cookbook The Flexible Pescatarian is for both seafood lovers and the meat-averse as…4 min
Good Food |April 2019FROZEN FOOD IS COOL AGAINf you haven’t done so in a while, direct your shopping trolley to the frozen section and you’ll see, what was once a dowdy food category has been given a much-needed makeover. From avocado halves and chopped herbs to chef-quality meals and vegan options, freezer food has never been more appealing.The favourites are still there, but reinvented. Take the humble fish finger: it’s now available coated in trendy panko breadcrumbs and tempura batter, not just the signature bright orange crumb. And dependable frozen peas are joined by cool veg like kale, sweet potato and beetroot. Some supermarkets now dedicate whole freezers to vegan ready-meals and ‘vegetable protein’ products, one of the fastest growing lines in frozen food. Choices include fishless ‘fish’ and faux-meat burgers that mimic the taste, flavour, colour…5 min
Good Food |April 2019Tony Naylor The 10 worst things that can happen to a cuppaCirca 200AD, the Chinese medical pioneer Hua Tuo declared: ‘To drink bitter tea constantly makes one think better.’ Sadly, in 2019, our appreciation of tea has lost that clarity. The 21st century brew is regularly abused in ways that make my blood boil like a faulty electric kettle. This month, as National Tea Day approaches (21 April), let us explore the 10 Worst Things That Can Happen To A Cuppa.1. UHT milk The cursed staple of every hotel bedroom, ultra high temperature-treated milk casts a dark shadow over even the brightest teas. It cloaks your cuppa in flavour notes of plastic, stale cream and wet cardboard.2. Tired water Tea needs oxygen and nitrogen to breathe. Reboiling the same H2O will lead to it losing its O and a flat, lifeless…3 min
Good Food |April 2019Victoria Moore My pick of the best for the bank holidaysA friend in one of my many WhatsApp groups mentioned recently that she had just done her supermarket shop online for the very first time. Cue a Mexican wave of, ‘Seriously?!!’ I doubt the response would have been so surprised if we’d been talking about doing an online wine shop. And that’s a shame because there are many advantages to buying wine on the web, not least that doing so gives you access to a wider choice of bottles and specialist retailers. I know three of the biggest obstacles to ordering a whole box at once are: a) risk; b) the work involved making the choices; c) the outlay. To that I say: a) mix a case and there’s no more risk than when you pick random bottles from a…3 min
Good Food |April 2019your good foodstar letterI would like to shout my praise for Joanna Blythman’s article ‘Are we now too busy to chew?’ (March). I’m currently on a six-week diet of meal replacement shakes as preparation for surgery and I just cannot understand why people would voluntarily choose to drink artificially flavoured, overly sweetened, synthetic shakes as a substitute for freshly prepared meals. While these shakes theoretically contain all of the required nutrients we need, I can assure you there is no substitute for the goodness provided by fresh fruit and veg, or the pleasure of tasting them. As for the excuse of being time-poor, stop taking selfies and pick up a wooden spoon! Rebecca Dent, LondonHOT TOPICCOOKING FOR DOGSOur article about cooking for dogs (March) divided opinion. Would you cook for yours?YES I…2 min
Good Food |April 2019Italian-JapaneseThis month’s food news, trends, our best buys for Easter, Angellica Bell’s berry muffins and what’s on the BBC this monthJapanese 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 with burnt…2 min
Good Food |April 2019The end of dishonest labelling?Unless you shop solely in independent farm shops, fishmongers and butchers or grow your own, it can be difficult to know where the food you’re eating comes from. Enter Happerley, an organisation working on behalf of the UK’s food industry to help consumers see the journey of the food they’re buying.The latest milestone in their mission was in February, when The Midcounties Co-operative in the Cotswolds’ Bourton-onthe-Water became the UK’s first supermarket to make it compulsory for its food and drink suppliers to tell shoppers where their ingredients are sourced from. All the products across its ‘Best of our Counties’ range now have QR codes which customers can scan (using a smartphone) to reveal the provenance of the product. It’s going to be rolled out across over 100 stores, and…1 min
Good Food |April 2019JOIN US FOR DINNER AT THE CINNAMON CLUBThe Cinnamon Club first opened in 2001 in London’s historic grade II-listed Old Westminster Library and is now a benchmark for fine dining Indian restaurants around the world. Chef Vivek Singh’s signature style marries modern Indian flavours with Western techniques. Encompassing the flavours and ingredients of different regions, dishes are immaculately presented and designed to reflect the culinary traditions of Indian cooking.On the evening, you’ll meet Vivek Singh, and sommelier Laurent Chaniac will explain more about wine pairing. You’ll then be seated around communal tables for a five-course dinner with paired wines (see sample menu, right). Vivek’s book, Indian Festival Feasts will also be available to buy at the event for just £15 (usual price £25), and Vivek will be on hand to sign copies. At the end of the…1 min
Good Food |April 2019cooking for oneWe’re so used to bulk cooking, that sometimes we forget how to cook a single serving. I often find cooking for myself an afterthought – I open the fridge and jumble a few leftovers together with less care than if I’m cooking for someone else. But there’s something very special about taking the time to cook a delicious meal for yourself, rather than grazing on leftovers or slap-dash sandwiches.Meals for one can also fall into ‘snack’ territory – things on toast, a jacket potato, a wrap. They just don’t hold the same joy to eat as a cared-for bowl of something delicious that you’ve enjoyed making. A lot of people steer clear of potatoes, rice or grains as they think they’re too hard to cook for one. But there’s a…3 min
Good Food |April 2019let’s have brunchShakshukaSERVES 2 PREP 10 mins COOK 30 mins EASY V1 tbsp cold pressed rapeseed oil1 red onion, cut into thin wedges1 red pepper, finely sliced1 yellow pepper, finely sliced3 large garlic cloves, crushed1 tsp cumin seeds1 tsp coriander seeds, crushed1 heaped tsp sweet smoked paprika400g can cherry tomatoes115g baby spinach4 medium eggs½ small bunch coriander, roughly chopped½ small bunch dill, roughly chopped1 Heat the oil in a large, non-stick frying pan. Add the onion and peppers and fry over a medium heat for 8-10 mins until the veg is beginning to soften. Add the garlic, cumin, coriander and paprika and fry for 1 min more. Tip in the tomatoes, spinach and 100ml water and bubble until the spinach has wilted, then lower to a simmer and cook, uncovered, for 10…4 min
Good Food |April 2019Zesty LEMON CAKESERVES 10-12 PREP 25 mins COOK 55 mins EASY V *175g unsalted butter, softened, plus extra for the tin175g golden caster sugar3 large eggs3 large unwaxed lemons, zested, plus 4-4 ½ tbsp juice250g self-raising flour½ tsp baking powder100g Greek yogurt400g icing sugarlemon zest or candied peel (see below), to serve (optional)1 Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.2 Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and1/2 tsp salt, then fold in the yogurt.3 Spoon the mixture into the lined tin, smoothing the…2 min
Good Food |April 2019veggie showstopperLuxury hummusUse good-quality chickpeas to give this vegan hummus a really silky feel. Dips make perfect, easy party food to serve with crudités and warm pittas.SERVES 8 PREP 20 mins COOK 5 mins EASY V700g chickpeas, drained135ml extra virgin olive oil, plus extra for drizzling2 garlic cloves, roughly chopped1 tbsp tahini1 ½ lemons, juicedFor the toppings½ tsp smoked paprika½ tsp sumac½ small pack parsley, roughly chopped40g pomegranate seeds crudités or warm pittas, to serve1 Blitz3/4 of the chickpeas and 120ml of the oil with the rest of the hummus ingredients and a good amount of seasoning using a food processor. Add a little water if it is too thick. Spoon the hummus into a serving bowl or spread it onto a plate. Can be made up to two days in…6 min
Good Food |April 2019Make Scotch eggs1 Divide sausagemeat into tangerine-sized balls. Put one ball on a large sheet of cling film or baking parchment, then loosely fold the sheet over to cover the ball.2 Use your hands or a rolling pin to squash the sausagemeat as flat as possible. Try to keep the meat in a neat oval shape. Dust the boiled eggs in flour.3 Unfold the meat and put a floured egg in the centre, then fold the meat around the egg to encase it. Repeat with the remaining eggs and meat.4 Roll the encased eggs in flour, then in beaten egg and finally in breadcrumbs. Heat 5cm oil in a pan until a piece of bread turns golden within 20 seconds of being dropped in.5 Using a frying basket or slotted spoon, submerge…1 min
Good Food |April 2019Slow cookersStar buyLakeland 3.5-litre slow cooker£29.99 lakeland.co.ukThis easy-to-use slow cooker has high, low and auto settings – which doubles as a keep warm setting. This 3.5-litre model is ideal for three to four people and it is large enough to fit a medium chicken. This cooker is also available in 1.5 and 6-litre models.Best digitalMorphy Richards 3.5-litre Sear and Stew digital slow cooker£49.99 ArgosThe main pro of the Sear and Stew is that the inner bowl is hob safe on gas and electric (it doesn’t work on induction). This means that the meat can be seared, vegetables softened and sauce reduced all in the same pot. The digital controls let you set the time in 30-minute intervals, up to a maximum of 10 hours.Best for twoJudge 1.5-litre slow cooker£19.99 amazon.co.ukThis mini…2 min
Good Food |April 2019Know-howJargon buster: cooking in liquidsSteep To pour hot liquid over something and leave it to gently cook, rehydrate or soak in the residual heat.Poach To completely submerge in hot liquid on a very low heat (between 70-80C) – it should shimmer with a few bubbles.Simmer Sometimes called a gentle boil, to simmer is to cook in liquid that’s between 85-95C with lots of little bubbles rising to the surface.Bring to the boil When something is placed in cold liquid, then put on a high heat to the boil. The most common way of cooking potatoes and root vegetables.Boil Liquid boils at 100C and will produce lots of large bubbles. It’s generally a quick cooking process where things are submerged, then drained.Next level kit: mandolineWhen it comes to slicing with speed,…2 min
Good Food |April 2019Waste less foodOne-pot jambalayaShred leftover spiced chicken thighs from p84 into any of the remaining sauce, then tip into a shallow saucepan or casserole dish, cover and gently heat. Stir through some long-grain rice and pour in chicken stock until there’s about 3cm of liquid above the rice. Stir well and bring to simmering point, then cover and cook over a very low heat for 20 mins, or until the rice is tender. Leave to stand for 10 mins, then fluff up and serve.Greek meatball wrapCook some oven chips following pack instructions and reheat any Greek meatballs from p37. Spread a warmed wrap or pitta bread with tzatziki or hummus and lay some chips on top, then the meatballs and some finely sliced red onion to finish. If using a wrap, fold…2 min
Good Food |April 2019Emma Freud cooks for Paul A YoungPaul A Young is a groundbreaking alchemist. He’s the man who helped to make sea salt caramel one of the biggest (and lasting) food trends, and is ranked amongst the world’s greatest chocolatiers. His produce is daring and experimental, natural and handmade, yet he never trained, and is exceptionally fond of Cadbury’s Dairy Milk. I braved his recipe for a sensational chocolate tart and he came to my house to eat it – but first, we had a bit of a gossip.Emma I’ve never liked posh chocolate shops – everything about them feels like it’s saying, ‘This isn’t really for you, you’re not refined enough to eat this.’ Especially the French shops – I feel like a muggle in them.Paul I’m so glad you said that. I used to hate…7 min
Good Food |April 2019Joanna Blythman There’s a lot of artisan fakery aboutI’m a massive fan of true artisan food, handmade with craft and skill on a small scale. In a world where an apparent cornucopia of food choices boils down to multiple variations on the same mass-produced thing, it’s stimulating to visit small shops or food markets that offer something different. Unfortunately, the word ‘artisan’ is prone to misrepresentation and abuse.Here’s a case in point. Recently, I visited an upmarket village shop that made great play of its association with food producers in the vicinity. A local company was handing out free samples of its pies. Two salesmen stood behind the tasting table with a sign that read ‘100% natural’ and ‘locally made’. I always check the ingredients label on every packaged product before I eat it, irrespective of how posh…3 min
Good Food |April 20195 foods to tryQueijo da Serra da Estrela This runny mountain cheese is made from sheep’s milk. To eat it, first unwrap the cloth that surrounds it. Do not cut off the top and dig in like it’s stilton. Instead, slice the cheese at the side and allow it to flow from the centre. When you’ve had enough, replace the heel of the rind and wrap it back up with the cloth.Francesinha This local dish is a beast of a ham and steak sandwich baked with cheese on top. When the cheese is molten, it is anointed with a ladleful of a seasoned beer-based sauce and crowned with a fried egg. Some say this is the Portuguese version of the croque monsieur, but because of the beer-based sauce, it’s got more in common…1 min
Good Food |April 2019PadstowPaul Ainsworth at No 6Hidden within the walls of this whitewashed Georgian townhouse on a back street is the town’s only Michelin-starred restaurant, No 6. Owned by Paul Ainsworth but spearheaded by head chef, John Walton – a local who honed his craft at Rick Stein’s nearby Seafood Restaurant – it is a veritable treat. Inspiration spans Asia – think aged soy-glazed duck – and Europe, even including an unlikely custard turnover with brandy plums, but the emphasis is firmly on Cornish produce. Pricey, but a perfect treat. Two-course lunch, £30, or mains from £35. paul-ainsworth.co.uk/number6 SO“Seafood lovers can enjoy fresh tapasstyle dishes”Prawn on the LawnThe Cornish spin-off of Islington’s original Prawn on the Lawn, this restaurant continues to break the mould by combining a fishmonger with a restaurant –…5 min
Good Food |April 2019Future foodHands Free HectareShropshire-based Hands Free Hectare are a team of agricultural experts and robotic engineers working out of Harper Adams University. Their aim is to lower the cost of growing crops by using robots and drones. It’s a world-first project to drill, plant, manage and harvest crops entirely without machine operators or anyone in the field. Project lead Kit Franklin explains, ‘The technology we use is cheap and easily available, all the hardware on our tractors, to make it a robot, costs about £10,000. We use compact tractors, the kind you might see on a golf course or in a park so they cause less damage to the soils we are trying to farm.’ He adds that, ‘From a safety perspective, the tractors are fitted with a laser scanner and…2 min
Good Food |April 2019Have 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 can I get it?You’ll find Belazu zhoug…1 min
Good Food |April 2019Angellica’s blueberry muffinsVery berry blueberry muffinsThese are soft, fluffy muffins with a sparkling sugar crust. I love how quick and simple these are, and you only need one bowl, so there’s hardly any washing-up to do after.MAKES 9 PREP 25 mins COOK 35 mins EASY V70g unsalted butter, melted100g granulated sugar175g soured cream1 large egg½ tsp vanilla extract1 lemon, zested1½ tsp baking powder¼ tsp bicarbonate of soda150g blueberries, fresh or frozen (no need to defrost)195g plain flour, plus an extra tbsp for the blueberries9 tsp sparkling sugar (use granulated or demerara if you don’t have any sparkling)1 Heat oven to 180C/160C fan/ gas 4. Put nine paper muffin cases in a nine-hole muffin tin.2 Put the melted butter, sugar, soured cream, egg, vanilla extract and lemon zest into a large mixing bowl.…2 min
Good Food |April 2019co*cktail hourGimletA classic combination of gin and lime, stirred down to the perfect dilution with lots of ice. Try with your favourite gin, but any London dry gin that boasts black pepper in its flavour profile would work best.SERVES 1 (easily doubled) PREP 5 mins NO COOK EASY V50ml homemade lime syrup or lime cordial (see recipe, right) ice50ml London dry gin slice of lime and an edible flower, to garnish (optional)1 Put a martini or coupe glass in the fridge to chill.2 Pour 50ml of the lime syrup or cordial into a jug or tall glass and add a few ice cubes and the gin. Stir until the outside of the container feels very cold.3 Strain the mixture into your chilled glass and garnish with a slice of lime and…1 min
Good Food |April 2019easiest ever midweek mealsCarrot soup with chilli coriander pestoSERVES 4-6 PREP 15 mins COOK 30 mins V * soup only5 tbsp olive oil2 onions, finely chopped3 large garlic cloves, crushed thumb-sized piece ginger, grated4 tbsp mild curry powder900g carrots, sliced1.7 litres hot vegetable stock large bunch coriander, chopped30g pine nuts, toasted1 small red chilli, deseeded and finely chopped40g parmesan or vegetarian alternative, finely grated1 lemon, zested crème fraîche and crusty bread, to serve (optional) Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft. Remove from the heat and blitz with a hand…7 min
Good Food |April 2019april notesMiriam Nice is a published author and illustrator. She has written over 350 recipes for BBC Good Food. @miriamjsniceApril is a month of surprises; you can be fooled on day one, caught out by an unexpected downpour or two, happen upon a blanket of bluebells or crack open an Easter egg to discover yet more eggs inside. That last revelation never gets old! To continue the theme, the seasonal favourites I’ve picked this month are all a little bit surprising in one way or another.Among them are vibrant flowers you can eat and salad vegetables that you’ll be delighted to find also taste great when cooked. All with flavours bigger than their size, these April picks will add some balancing freshness to the table next to other seasonal stars like…5 min
Good Food |April 2019newsTREND RECIPETofu scrambleSERVES 2 PREP 10 mins COOK 20 mins EASY V1 tbsp cold pressed rapeseed oil1 small onion, finely sliced1 large garlic clove, crushed½ tsp turmeric1 tsp ground cumin½ tsp sweet smoked paprika280g extra firm tofu100g cherry tomatoes, halved½ small bunch parsley, chopped rye bread, to serve, (optional)1 Heat the oil in a frying pan over a medium heat and gently fry the onion for 8-10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.2 Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold…1 min
Good Food |April 20195 ways with Yorkshire puddingsTried, tested and much loved, Aunt Bessie’s Yorkshire puddings come in all shapes, sizes and styles. From perfectly fluffy and golden Bake at Home Yorkshires to indulgently big and deep Homestyle Yorkshires, there’s a quick and delicious simple oven-cook Aunt Bessie’s variety that you and your family are sure to fall in love with. And while it goes without saying that Yorkshire puddings are the perfect accompaniment for any roast, the recipe possibilities are surprisingly endless, making them ideal for any family dinner – whether it’s a special occasion, a Sunday roast or just a midweek meal. So stock up the freezer, then give a few of these clever ideas a try.BREAKFAST YORKSHIRESMAKES 8 a PREP 15 mins a COOK 4 mins a EASYHeat oven to 200C/180C fan/gas 6. Put…4 min
Good Food |April 2019make your own easter eggStriped chocolate Easter eggGet familiar with tempering, the art of creating chocolate with the perfect shine and snap.MAKES 1 x 14cm, 2 x 10cm or 4 x 8cm eggs PREP 45 mins plus cooling and chilling COOK 10 mins MORE EFFORT200g milk chocolate, about 36% cocoa solids, broken into piecesTo decorate200g white chocolate, broken into pieces pink food colouring gel (optional)100g dark chocolate, 70% cocoa solids (optional)Equipment you’ll needPlastic Easter egg mould (made of two halves), either smooth or crackled. The large mould used in these photos is about 14cm, medium is 10cm and smaller ones are 8cm. Available from specialist cake shops costing from around £2.A wide artist’s brush or pastry brush.Kitchen thermometer that can read low temperatures.Cotton or plastic gloves (available from chemists).A box, plus shredded paper or…4 min
Good Food |April 2019Salmon en croûteSERVES 6-8 PREP 30 mins plus 1 hr chilling and overnight curing COOK 40 mins MORE EFFORTWhat Cooking fish for a crowd can be tricky, which is where salmon en croûte comes in. Unlike many classic recipes, there’s no definitive version of this dish to reference. As long as the end result has the two key ingredients of salmon and pastry, what you season and stuff it with is a matter of taste.How Fish is a delicate thing to cook properly, and undercooked pastry isn’t pleasant, so we’ve concentrated on perfecting both elements through an optional curing process and clever assembly. In terms of flavour profile, we’ve drawn inspiration from a salmon bagel, adding cream cheese, dill and lightly pickled cucumber for a fresh crunch.What to buyFor the cure50g flaky…4 min
Good Food |April 2019Roman cookingBaccalà alla picchiapòSalt cod (baccala) is one of, if not the most, emblematic fish eaten daily in Rome and particularly associated with the Jewish community, whose cuisine is at the heart of Roman cuisine. Baccalà alla picchiapò is a delicate dish of salt cod simmered with potatoes, onions, tomatoes and black olives.CarbonaraNo bacon! No cream! No parmesan! No separated egg yolks! So, what’s left? Proper carbonara is a robust pasta (tonnarelli, bucatini, spaghetti or fettucine) tossed in beaten whole raw eggs, pecorino romano, copious pepper, and pan-fried guanciale (see below).GuancialeThis a bit like pancetta but made from the cheek and jowl of the pig. Lymph nodes are full of extra piggy flavour and their presence in the guanciale adds an intense porcine aroma. This is bacon on steroids – very…2 min
Good Food |April 2019What to take away from this bookYou can cater for both fish lovers and1 vegetarians – and for people, like me, who are allergic to fish.2 The importance of buying fish and shellfish from sustainable sources. Jo says, ‘Sadly, stocks of certain popular fish have been severely depleted by overfishing. So please do either ask the fishmonger or look for logos guaranteeing that the fish is from a sustainable source. There will always be alternatives or substitutions – and, if your first choice of fish isn’t sustainable, it’s a great opportunity to try something you may not have considered before.’3 Seafood is health food. Jo explains, ‘Everyone’s reason for following a pescatarian diet will vary, but the health benefits of fish and shellfish are certainly up there. A pescatarian diet is widely accepted as a great…1 min
Good Food |April 2019TOP 10 FREEZING TIPS1 Cool foods before you freeze them. Freezing food when hot will only increase the temperature of the freezer and cause other foods to start defrosting.2 Only refreeze food if you’ve cooked it after desfrosting the first time. When food is thawed, bacteria can mulitply quickly and can survive being frozen to reach harmful levels on second thawing. They won’t survive the heat of cooking.3 A full freezer is more economical to run as the cold air doesn’t need to circulate so much, so less power is needed. Fill with everyday items you’re bound to use, such as sliced bread or frozen peas.4 Make sure you wrap foods properly or put them in sealed containers, or food can get freezer burn.5 Freeze food in realistically sized portions. You don’t want…3 min
Good Food |April 2019Italian escapesMasseria Trapanà, PugliaBest for couples and solo travellers seeking a rustic retreatPuglia’s old farm estates are increasingly being reborn as plush places for tourist pampering. Set in the sunny heel of Italy’s boot, surrounded by olive groves and acres of rolling countryside, these farmhouses are often food-focused, celebrating the ongoing renaissance of the region’s traditional cuisine.Masseria Trapanà is one such pastoral gem. This 16th-century walled estate, reconstructed from rubble, is now a foodie oasis in the surrounding rural landscape of Surbo, in Puglia’s Lecce province. Step through the gated door to be greeted with a verdant courtyard of cacti and fresh flowers, and a chilled glass of prosecco. The reconstruction has been faithful to its original design, with dramatic arched roofs, locally-sourced tufo stone and large bay windows. The crowning…9 min
Good Food |April 2019BBQ Dreamz“The dishes combine Filipino ingredients and flavours with British produce”Since launching BBQ Dreamz in 2014, Lee Johnson and Sinead Campbell have been a firm favourite at street-food venues and music festivals across the country. More recently, the duo – who won £350,000 investment from Draft House founder Charlie McVeigh, after appearing on BBC Two’s My Million Pound Menu earlier this year – cooked up a storm as part of their six-week, Sunday-only residency at MEATLiquor in King’s Cross.Their dishes combine the ingredients, flavours and vibrancy of Lee’s Filipino heritage with local British produce of good provenance. Filipino cuisine is based on a complex history, drawing on influences from India, China, Spain and America.You’ll find the atchara noodle salad featured on this sharing menu for sale from the BBQ Dreamz van.…4 min
Good Food |April 2019MARKETPLACE HIGHLIGHTSThe Spirit of ExmoorLaunched in autumn 2015, Wicked Wolf® Exmoor Gin™ is a premium craft gin made from 11 botanicals, distilled and blended in small batches on Exmoor. Our goal has always been to remain artisan and produce a gin that is different. We do this with a fun and striking brand and a flavoursome gin, including the more unusual botanicals of cardamom, lemongrass, kaffir lime and hibiscus.01598 741357 wickedwolfgin.comMake Easter Time for ToffeeDelicious creamy toffee, made by family company, Walker’s Nonsuch is a perfect alternative to chocolate at Easter time. Made with just good ingredients, like whole milk and butter, toffee doesn’t get better than this. Proud to be celebrating 125 years of toffee making, the varieties include endless choices for everyone. Favourites include Liquorice, Double Dipped Chocolate Toffees,…2 min
