BBC Good Food Magazine

My multicultural cookbook

is an e-cookbook created by TV producer Fozia Nasir to share and celebrate multicultural recipes and stories from Britain’s migrant. Fozia explains, ‘As someone who comes from a family of Filipino nurses on my mum’s side and was surrounded by the aromas of her pantry growing up, I wanted to create something that felt celebratory of the rich food heritage that Britain’s maternal migrant community has brought to the UK. It brings something joyous at a time of uncertainty.’ The cookbook features over 50 recipes from chefs, home cooks and food influencers of the black and minority ethnic communities in the UK, along with the stories of how they and their families migrated to Britain. Recipes include Indian meatball curry (Kavey Eats and Mamta’s Kitchen), Trini dhal with smoked aubergine (Liam Barker, ), Palestinian omelette (Megan Barzaq, supper club Feeding the Rest), Ching He Huang’s grandmother’s chicken fried rice, and pistachio, rose & lemon cake (Shelina Permalloo). To buy the e-cookbook, visit . All proceeds go to One Million Meals.

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da BBC Good Food Magazine

BBC Good Food Magazine5 min lettiRegional & Ethnic
Lasagne
My ultimate lasagne uses beef shin rather than mince, which makes a much richer sauce. This recipe is a favourite in our house, and it’s so easy that everyone in my family can make it. My must-haves in a lasagne are plenty of herbs and smoked pancett
BBC Good Food Magazine6 min lettiCookbooks, Food, & Wine
Fresh Ideas For Dried Fruit
Whenever I put together lists of useful storecupboard ingredients, many of them are relatively ‘new’ to cooks in the UK. Japanese miso, Middle Eastern date syrup, Italian nduja – I wasn’t buying these 10 years ago. Not everyone will think they’re nec
BBC Good Food Magazine3 min lettiCookbooks, Food, & Wine
The Whole Chicken by Carl Clarke
I learned to joint a chicken a long time ago. As a dad of three on a budget, making food go further was a mission, so I bought a big knife and poultry scissors and set to work, severing the legs from the carcass, breaking them down into thighs and dr