BBC Good Food Magazine

And, just like that, the sun’s out! The kitchen windows are wide open, veg aisles and boxes are suddenly more interesting, and we can finally get out in the fresh air. It feels like a good opportunity to give the magazine a spring clean, so we have a

Podcast hosts Miriam Nice and Rookie Chef Nadiya Ziafat discover the best way to make butter chicken, chimichangas, scones and more in this new series, out every Wednesday, with a bonus cookalong recipe on Saturdays. Find it on bbcgoodfood.com, Acast

At Immediate Media, publishers of BBC Good Food, we respect and value differences. We understand that when people from different backgrounds and with different points of view work together, we can create the most value – for our readers, our people a

Emma Freud talks to the chef and TV and radio presenter about Caribbean food (p126), and Andi shares her recipe for Wadadli stew on page 128. Make the most of the early summer harvest with our deputy food editor’s fresh ideas using strawberries, peas

‘I’ve been a Good Food subscriber for more than 10 years, and make lots of the recipes. In April 2020, at the height of the first lockdown, I set myself a challenge to cook all the cover recipes for a year. Some have been easy, many have been tricky

This is a great all-rounder of a lettuce. It’s my favourite variety because it proves to be so versatile and useful in cooking, with a delicate and silky leaf and mild flavour. I love it with a crispy roast chicken and aioli, or in sandwiches. Curly

Food director Cassie Best shares some of the recipes she’s excited to cook from this issue and on bbcgoodfood.com I find making a meal plan fun and cathartic. Knowing I’ve got some recipes up my sleeve for the week ahead brings a sense of calm and m

We’ve noticed a surge on social media of people making pasta alla vodka. Typically made with penne, this dish is all about the rich, creamy sauce that combines tomato, garlic, chilli and cream with a hint of vodka. The vodka adds a peppery warmth but

These baked beauties are the creation of Kat Fisk, who launched her Little Yorkshire Scone Company on 1 August last year – Yorkshire Day. After years baking treats for friends in Chapel Allerton, Leeds, she seized the opportunity of lockdown and the

A clinical psychologist with a decade of experience working therapeutically with young people and adults, Laura worked in the NHS for several years before setting up her private practice, Dr Laura Keyes & Associates Ltd, to support people local to Be

Matt Tebbutt and guests celebrate Eid, the Muslim festival marking the end of the month-long prayer and fasting of Ramadan, with a special hour-long live programme at 10am on Sunday 16 May on BBC One. Join in on social media using @saturday.kitchen.

1 La Tua Pasta handmade nduja tortelloni £6.50, 250g, latuapasta.com I love the soft, mousse-like spicy nduja and ricotta filling in these tortelloni. Delicious enough to be enjoyed with just butter or olive oil and parmesan, it’s also great with a s

Rukmini’s recipes always pack in flavour with minimal effort required, and she’s given meat-free barbecue recipes the same treatment here. This month, I’ll be making her inventive veg burgers, cauliflower wings and crispy corn with herby butter, and

The latest addition to the Regal Rogue range is its Wild Rosé vermouth, made with a fruity blend of tropical Australian botanicals such as illawarra plums, hibiscus and strawberry gum. Easy-drinking and fragrant, it brings a little sunshine to any dr

• PREPPING CORN Working with one cob at a time, hold the corn cob upright on a board and cut the kernels away using a sharp serrated knife cut downwards, away from yourself. Don’t worry if there are chunky bits, as these add texture. You can freeze

Warm-weather salads, satisfying mains and pretty puds to see you through summer. On sale now, £5.99. Download our interactive app at the Apple App Store. Sharpen your cookery skills with our videos. Find over 200 at bbcgoodfood. com/feature/videos 

1 Verdura asparagus platter Ј55, conranshop.co.uk We love this beautiful, scalloped-edged serving platter with its hand-painted asparagus design – it makes an extra-special gift for a veg-loving dinner party host. 2 Radish gardening gloves Ј21.33, e

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 b

At BBC Good Food, we seek realistic solutions to avoid food waste and packaging, and adhere to the three Rs: 1) Reducing food waste 2) Recycling packaging 3) Reusing food storage packaging and containers. To find out more, go to bbcgoodfood. com/redu

• ASPARAGUS Working with one spear at a time, hold the spear at each end and bend at the middle until it snaps. The spears will break at the point where they become woody. You can discard the woody parts or use them to make soup. Trim the broken ends

Any leftovers can be shredded and tossed in a salad with Little Gem lettuce and the cucumber and yogurt dressing. Alternatively, mix any shredded leftover chicken with the yogurt and pile into sandwiches. Save on waste and turn to page 60 for a grea

is a qualified horticulturist, trained at the Royal Botanic Gardens, Kew, and is the gardening editor for BBC Gardeners’ World. This month, she answers questions on peas. If you’re growing mangetout peas, where you eat the whole pod, it’s obvious whe

In this episode, baker and food writer Benjamina Ebuehi shares her secrets to making the best doughnuts. • Take the weather into account when leaving doughnuts to rise. In summer, your kitchen will be warmer, and your dough will rise faster, whereas

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 marina

Every kitchen needs a good, sharp cook’s knife. This is the knife you’ll use for most jobs – cutting fruit and vegetables, slicing meat and fish into pieces and finely chopping herbs. They have a medium-to-long blade with a straight, curved or Granto

If you’re unsure about how to light the coals or worry  about burning your food, you can follow this simple advice. You are making a contained fire, so set your barbecue up in an open space away from fences or trees. Have a fire extinguisher or buck

If you have a recipe that calls for very thinly sliced meat (for stir-fries etc), put it in the freezer for 30 minutes – this will firm it up and make it much easier to slice uniformly. ■

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

Gazpacho is good – just blend them into a soup. Or cook the tomatoes down and make an amazing passata – cut the tomatoes in half, throw in some chopped onions and fry them with some garlic. Add a little tomato purée, some vinegar, sugar and crumble i

Andi Oliver is a powerhouse. Host of BBC Two’s Great British Menu, star of BBC Radio 4’s The Kitchen Cabinet and BBC One’s Saturday Kitchen Live, she has now launched Andi’s Wadadli Kitchen – a multi-pronged movement to celebrate Caribbean recipes an

This bitter digestif (39% ABV) was developed in 1845 to be used as medicine – sounds delightful, right? But, don’t be put off! It’s enjoyed a recent revival because it’s a great addition to any drinks cabinet (in the US, it’s known as a bartender’s h

I just love this recipe. Ground provision is literally what it says – the food that the ground provides. In the Caribbean, that’s usually things like yam, sweet potato, cassava, plantain, etcetera. I feel that if we’re cooking in Blighty, let’s use w

As life begins to unlock, many of us look forward to trying to forget the last 18 months of hardship and heartbreak. But what we mustn’t forget are the remarkable people whose selflessness supported others and brought both encouragement and joy. We s

I like to pulse this in a blender but not all are suitable for ice, so, if in doubt, or you want to use a hand blender, then try the following: Blend the ingredients until smooth, as per step 1. Transfer the mixture to a cocktail shaker, add the ice

SERVES 2 PREP 5 mins plus overnight chilling COOK 2 mins EASY V Chill two small tumblers overnight. Put 30g dark chocolate in a heatproof bowl and melt in the microwave in 20-second bursts. Dip the rims of the tumblers in the chocolate, then stand u

‘A very, very hot chilli that looks like a cherry tomato. We make a pickle from it.’ ‘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.’ ‘We use goat’s milk, cheese and

Managing director, food Alex White Group editor-in-chief Christine Hayes Commercial director, digital Gareth Mugford Commercial director, print Simon Carrington Group advertising director Jason Elson Customer engagement director Sabine Bullmore

“A cast iron pot is something we couldn’t live without in the kitchen. It’s strong, durable and very versatile. We use it to make all our soups, stews and curries, and it’s great for frying. Our grandmother was the first person to introduce us to it

Toss a punnet of strawberries in a couple of teaspoons of caster sugar and a good grinding of black pepper, then leave to macerate. The pepper enhances the sweetness of the strawberry and adds a little heat at the end, depending on how much you add.

When it comes to making bread, temperature increases the speed but time enhances flavour. The fermentation of yeasted dough occurs between 2-40C. The colder it is, the longer it will take. If it’s warm it will ferment quicker but will have less flavo

Favourite alcoholic drink. Bison Grass vodka with fresh pomegranate juice. I had it in Morocco last year, and I’ve been obsessed with it ever since. Favorite pudding. Oh, I’m sorry, I have to have two – spotted dick and jam roly poly with proper c

Duck has a reputation for being fatty, but the actual meat is very lean. For leaner duck breasts, simply remove the layer of fat from the meat. What you’ll be left with is a fat-free duck fillet that looks a bit like (and can be treated like) venison