BBC Good Food Magazine

January

‘Sharing food with friends and family is a tonic – it

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BBC Good Food Magazine2 min lettiRegional & Ethnic
The Rookie Chef
Jeremy Pang, chef and owner of The School of Wok cookery school, shares his secrets to creating a perfect green curry. • A pestle and mortar is the most important piece of equipment to extract the oils out of herbs and spices. • Homemade paste makes
BBC Good Food Magazine1 min lettiCookbooks, Food, & Wine
Know Your Cuts
As the seasons change, we’re reminded again of new beginnings. Perhaps one of the best promises we can make ourselves when it comes to pastures new is to eat meat more responsibly. This month, I’m here to help with some breeds and cuts to look out fo
BBC Good Food Magazine1 min lettiRegional & Ethnic
Welcome to April
‘It’s important to build layers of flavour in dishes, but it’s equally important to show restraint and let ingredients sing for themselves,’ says Tom Kerridge, whose five-ingredient recipes bring out the best in fruit and veg and allow British beef a