Home//Good Food /May 2024/In This Issue
Good Food |May 2024Welcome to MayWe’re all curious about where our food comes from. Knowing where our veg is grown or how animals are raised helps us make wise choices about how we shop and what we eat. And we’re all familiar with nutritional information on packaging, including calories, fats, protein, and so on. But have you ever thought about how what you put on your plate impacts the planet? Allow us to introduce you to the concept of carbon calories. On page 123, we explain how a simple app can help you easily understand the carbon footprint of food. We’ve included three carbon-assessed recipes for you to try, plus many more on goodfood.co.uk. It’s fun to use, so why not give it a go as you plan your meals over the two long bank…2 min
Good Food |May 2024The garden classroomGETTING STARTEDYou only need a small corner of a garden, balcony or windowsill to start growing your own fruit and veg. Choose easy-to-grow varieties that don’t take a long time to mature. You can pick up many interesting types of seeds in garden centres, such as yellow courgettes, purple or white carrots, or candy-striped beetroot. Kids will enjoy discovering new, colourful produce and may even be tempted to taste it!Crunchy lettuce salad wraps with sweet satay dipReplace bread wraps with lettuce for a quick and healthy lunch.SERVES 2 PREP 20 mins NO COOK EASY2 Little Gem lettuces, outer leaves only, or loose-leaf lettuce1 cooked chicken breast, chopped1 carrot, grated¼ cucumber, sliced2 radishes, thinly slicedhandful of coriander or mint leavesFor the sweet satay dip2 tbsp peanut or almond butter1 tbsp sweet…7 min
Good Food |May 2024lunch unwrappedHummus flatbread pizzas with roasted vegSERVES 2 PREP 15 mins COOK 30 mins EASY1 courgette (about 200g), sliced into rounds (or use frozen grilled Mediterranean vegetables)1 large red pepper, halved, deseeded and cut into 8 wedges½ tbsp olive oilpinch of dried oregano100g hummus3 pitted Kalamata olives, quarteredsmall handful of basil leavesextra virgin olive oil, for drizzlingFor the flatbreads100g spelt wholemeal flour, plus extra for dusting1 tsp baking powder100g natural bio yogurt1 Heat the oven to 220C/200C fan/gas 7. Toss the courgettes and peppers with the olive oil on a baking sheet. Sprinkle over the oregano and some black pepper. Roast for 30-35 mins, turning the veg halfway through, until softened and starting to char.2 Meanwhile, make the flatbreads. Tip the flour into a bowl and stir in the baking powder.…2 min
Good Food |May 2024Air-fry……in 30 minutesEasy filthy friesI am cheating by using frozen chips to make these. It’s a great shortcut if you’re in a bit of a rush and it’s perfectly okay to reach into the freezer on those days when you don’t have quite as much energy. It’s also worth noting that air-fried frozen chips taste phenomenal, even more so when paired with a chorizo crumb, soured cream and hot sauce.SERVES 4 PREP 10 mins COOK 15-20 mins EASY500g frozen chips (gluten-free if necessary)low-calorie oil spray, for frying1 tbsp Cajun seasoning80g soft chorizo, crumbled (or you can use bacon bits)1 tbsp low-fat butter2 garlic cloves, minced2 tbsp parmesan, grated4 tbsp soured creamhot sauce of choice, to servesmall handful of fresh chives, choppedhandful of sliced pickled red onions1 Spray the chips with the oil…4 min
Good Food |May 2024Sustainable swaps brazil nutsNuts form an important part of a healthy and balanced diet. They contain healthy fats, protein and fibre as well as antioxidants and vitamins and minerals. Different types of nuts require different farming techniques and almonds and cashews are notorious for the high water consumption required to grow them.While nuts can be a more sustainable source of protein than animal protein, you can mix up your consumption of them with different varieties. Brazil nuts are a great choice – almost all of them are grown in the wild in the Amazon basin. Because they have such a synergy with the forest and the bees that pollinate them, it is very difficult to grow them elsewhere – the nuts only flourish when grown in healthy forests with good coverage for the…2 min
Good Food |May 2024Tom Kerridge’s fish for friendsWhether you’re lighting up the barbecue, braving a bank holiday picnic or just taking your dinner into the garden, in my mind, May marks the start of the outdoor eating season. I love food eaten al fresco – I honestly think the fresh air makes it taste better (or maybe it makes you hungrier!). But, with British weather being unpredictable, I’ve always found it’s best to have a bit of flexibility when it comes to cooking at this time of year – having a few easily adaptable recipes, like this tandoori yogurt salmon, is just the moveable feast I’m after. The yogurt mixture works as well on fish, lamb or chicken as it does on vegetables, and can be cooked in the oven or charred over coals, if the sun…3 min
Good Food |May 2024The Good Food dunkerPREP 15 mins plus 1 hr chilling COOK 20 mins MAKES 25 EASY ❄ unbaked35g porridge oats225g plain flour100g cornflour125g golden caster sugar200g salted butter, cubed and chilled2 egg yolks (freeze the whites for another recipe)For the buttercream100g salted butter, very well softened½ tbsp malt powder (we used Horlicks)½ tsp vanilla extract125g icing sugar1 Heat the oven to 180C/160C fan/gas 4. Scatter the oats over a baking sheet and toast in the oven for 8-10 mins, mixing halfway, until golden. Leave to cool completely.2 Tip the flour, cornflour and sugar into the bowl of a food processor and pulse to combine. Add the butter and pulse to the texture of breadcrumbs. Pour in the egg yolks and pulse again until the mixture is moist and begins to come together. Add…2 min
Good Food |May 2024European treasuresMonet’s Garden, the Loire Valley and FontainebleauJuly 2024-September 2025from £899pp*The Loire Valley is known as ‘the Garden of France’, being one of the country’s prettiest regions. Once the playground of royalty, it remains an example of rural France in its purest form and is steeped in tradition. Sleepy towns are lined with narrow streets, home to old-fashioned shops, markets, imposing cathedrals and opulent châteaux. Combine all this with a visit to the house and garden of Impressionist artist Claude Monet for a memorable trip.Your tour includes:Return standard-class Eurostar seats from London St Pancras, plus transfersReturn rail on selected dates from over 50 regional stationsSix nights in three- to four-star accommodation, with daily breakfast and two dinnersNine visits including Chinon, Chenonceau, Villandry, the Palace of Fontainebleau and Claude Monet’s homeTwo guided…3 min
Good Food |May 2024Raise a glassLychee spritzThis pretty pink co*cktail is just the thing to enjoy with a light dinner, or a garden get-together with friends.SERVES 4 PREP 5 mins EASY V200ml lychee juice1 tsp rosewater750ml bottle proseccosoda water, for topping up4 raspberries, to garnish1 Divide the lychee juice between four champagne flutes, then add 1/4 tsp rosewater to each.2 Divide the prosecco between the glasses, then top up with soda water. Drop a raspberry into each glass, then serve.GOOD TO KNOW gluten freePER SERVING 170 kcals • fat 0.2g • saturates none • carbs 12g • sugars 12g • fibre none • protein 1g • salt 0.03gBest buysBOTTLES TO LOOK OUT FOR IN MAYGINHendrick’s Grand CabaretDip your toe into the world of flavoured gin with this limited-edition release from Hendrick’s. The brand’s signature juniper-…1 min
Good Food |May 2024How to roast chicken like Iain GansonThe secret to an amazing roast chicken is to buy the best quality you can. Take it out of the fridge an hour before you want to cook it, drizzle with olive oil and season generously, inside and out, with sea salt – probably a little more than you think. If you have one to hand, prick a lemon with a fork and crush 5-6 garlic cloves to put inside the cavity. Roast on a high heat at 220C/200C fan/gas 8 for 15-20 mins (depending on the size) to get the skin crisp, then turn the oven down to 180C/160C fan/gas 4 to finish cooking. Let it rest for 30 minutes or so. Before bringing it to the table, I always cut out the oysters – the most perfect nuggets…1 min
Good Food |May 2024INTRODUCINGCARBON CALORIESCould they help you eat more sustainably?Understanding your food carbon footprintTrying to live sustainably can be as complex as it is daunting. The food and agriculture industry is at the heart of the climate crisis, generating around a third of man-made greenhouse emissions. And while the challenge of reducing its impact may seem beyond our grasp, it is one that we all have the power to tackle.So, where to start? We’re featuring Reewild, a carbon tracking app to help make understanding the carbon footprint of food easier.So how does this work?Every ingredient, product or recipe emits a certain amount of greenhouse gasses throughout its life cycle, from farm to fork. This includes the farming, processing, packaging, transport, retail and distribution, all the way to its disposal.“Be a catalyst for change…2 min
Good Food |May 2024TRY OUR CARBON-ASSESSED RECIPESNoodles with crispy tofuTofu has a third of the carbon footprint of chicken. Demand for soy is driving deforestation, but that’s because 70% of soy produced globally is fed directly to livestock (only 7% for human consumption).Carbon calories per serving = 604 (19% of your daily goal)SERVES 4 PREP 15 mins COOK 25 mins EASY300g firm tofu, patted dry and sliced into 2cm cubes2 tbsp cornflour250g medium egg noodles1 tbsp vegetable oil2 spring onions, sliced½-1 red chilli, finely chopped15g ginger, finely grated3 garlic cloves, finely grated1 ½ tsp Chinese five-spice powder½ head of broccoli, finely chopped2 red peppers, sliced200g frozen peas2 tbsp light soy sauce1 tbsp crispy chilli oil, plus extra to serve (optional)10g coriander, chopped1 lime, juiced1 Heat the oven or air-fryer to 220C/200C fan/gas 7. Toss the tofu…4 min
Good Food |May 2024Get the best from our recipesRead the recipe before starting. Basic storecupboard ingredients, like salt, aren’t included in the ingredients list.Use standard measuring spoons for accuracy, especially for things like spices, yeast and salt.Where possible, we use humanely reared and produced British meats, poultry and eggs, and sustainably sourced seafood.To help avoid waste, we suggest how to use any leftovers you may have from our recipes.Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella.We try to avoid using plastic. You’ll find instructions to wrap or cover, but we won’t specify what to use unless it’s vital to the recipe.Helping you to eat wellOur BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the official recommended…2 min
Good Food |May 2024weeknight one-potsToasted orzo with cherry tomatoesToasting the orzo before adding the stock brings a lovely nutty flavour to this dish, but if you’re short on time you can skip this step.SERVES 2 PREP 10 mins COOK 25 mins EASY V150g orzo2 tbsp olive oil250g cherry tomatoes2 large garlic cloves, finely chopped½ tsp chilli flakes500ml low-sodium vegetable stock10g basil leaves, torn125g ball mozzarella, to serve (optional)1 Put a large, deep, lidded frying pan on a medium heat. Once hot, tip in the orzo and dry-toast for 5-6 mins, stirring frequently to get an even colour. Once it turns a toasty brown colour, tip into a heatproof bowl and set aside.2 Pour the oil into the pan. Once hot, add the cherry tomatoes and cook for 8-10 mins until blistered and the juices…7 min
Good Food |May 2024Why eat 30 plant foods a week?Where has the idea of eating 30 different plant foods come from?The suggestion that eating this number of plant foods every week can lead to improved health comes from a large study I worked on back in 2019. The British and American Gut Project looked at the diets of thousands of people, assessing how different dietary patterns were associated with different health outcomes.One of the most interesting findings was around fibre. The recommended portion of fibre for an adult is 30-35g a day, but what the study was showing us was that the amount of fibre isn’t as important as the variety. Different plants have different fibres, so eating more plants diversifies the types of fibre you eat.The study showed us that people who ate the largest variety of plant…9 min
Good Food |May 2024SorrelThis sharp, lemony herb is underused in the UK but it deserves more attention. You can find it cultivated or wild.Cultivated sorrelLike spinach, sorrel is one of the easiest things to grow as the cut leaves grow back quickly. Younger leaves can be eaten raw in salads or larger leaves can be cooked to a purée that goes well with fish, pork or duck, in a quiche filling or soup. Cooked sorrel turns darker green and can be served simply seasoned or shredded and stirred through a cream or butter sauce at the last moment. The sharp taste comes from oxalic acid which, when consumed in large amounts, can be poisonous, but a few handfuls of leaves are fine (unless you suffer from kidney stones in which case avoid sorrel…1 min
Good Food |May 2024Taste wines along the Douro riverDouro river cruise26 June-3 July, 18-25 September 2024 and 7-14 May, 1-8 October 2025Glide along the glittering Douro on this delightful river cruise and explore a region of Portugal best known for its excellent wines.Gaze out onto beautiful landscapes and sweeping vineyards as you travel between pretty riverside towns where famous vintages have been produced for generations.Portugal’s second city of Porto is your gateway to this trip; full of charm and atmosphere, the historic old town (a UNESCO World Heritage Site) is made up of colourful little houses and narrow alleyways. Marvel at the traditional tiled façades of the buildings and enjoy views of the river from one of the city’s many viewpoints.Your journey around the Alto Douro – the name of this wine-producing valley region which also holds UNESCO…3 min
Good Food |May 2024Atul Kochhar’s biryaniI came to London in 1994. My dad visited me after two and a half years, ate at my restaurant and said, “Are you sure you want to live in this country?” I said, “What do you mean? I’ve done OK, I’ve got great reviews from people like AA Gill.” He said, “They’re English people, they’re very polite. They don’t say bad things about anyone, but I am an Indian and I’m your father – I can tell you what you’re doing wrong.” And he pointed things out to me. I think I was cooking like an Indian boy living in an Indian subcontinent. I had not adapted after coming to this country. I realised I hadn’t been cooking with the seasons.Cauliflower and oranges were winter things to me. Even…7 min
Good Food |May 2024Try Olive magazine for just £5Just £5.99 £1 an issue*Enjoy these great subscriber benefitsSave money on the usual shop priceThe convenience of free delivery, direct to your doorDelivered in plastic-free, recyclable paper packagingGet subscriber-only discounts at the O shop (shop.Omagazine.com)3 EASY WAYS TO SUBSCRIBESCAN THE QR CODE and subscribe right awayORDER ONLINE at buysubscriptions.com/GFOL524CALL US on 03330 162 127** and quote GFOL524TERMS AND CONDITIONS *This offer is open for UK delivery addresses by direct debit only. You will pay £5 for your first five issues, then £22.50 every six issues. You will be notified of any future price changes before they take effect. This offer ends on 23 May 2024. Standard UK subscription price: £77.87/Europe and Republic of Ireland: €111/Rest of the World: US$124/USA and Canada: US$168.87/Australia and New Zealand: A$167. Usual UK cover price…1 min
Good Food |May 2024Cooks the booksI consider cooking as an art form,” writes Adriana Cavita in her debut cookbook. “Fleeting and ephemeral… once it is done, it is gone, but the memory can linger.”Her book, Cocina Mexicana, celebrates that form, acting as a canvas, a stage, a gallery in which this edible art can be appreciated and presented for better understanding.Few national cuisines capture the imagination quite like Mexican. It’s a gastronomy that is as romanticised by those for whom it is everyday fare, as much as it is by those who are newer to it and intoxicated by its rainbow colours, innate freshness and vibrant, eclectic flavours. And it’s a fascination that has penetrated national consciousnesses beyond its national borders.It’s taken a while for the UK to catch up though. Our understanding of Mexican…5 min
Good Food |May 20245 of the bestpizza ovensBest gas pizza ovenMorsø Forno SpinThis uniquely shaped oven is a stylish, sturdy piece of outdoor kit that feels built to last. Its rotating stone ensures even cooking around the crust and base, removing the need to manually turn the dough. Sliding in our pizzas was easy thanks to the wide opening and it heated quickly in testing, producing hot, bubbling cheese in just two-and-a-half minutes.Available from Amazon (£469)Best portable pizza ovenOoni Karu 12GCompact and lightweight, this latest Ooni model is ideal for packing up for camping or trips to the beach. It’s easy to load with fuel, though takes around 30 minutes to hit a temperature high enough for cooking. There’s a large opening so you can watch your pizzas cook, and the interior is also roomy enough for…2 min
Good Food |May 2024Do you really need a spider strainer?We’re all trying to be more eco-friendly in the kitchen, and one way of doing that is to use a utensil for more than one job. If cooking with boiling water, use a spider strainer (or slotted spoon) to scoop things out rather than draining the water, so you can use the hot water again to cook something else. This means you’re saving water and not using extra energy to boil more. The size of a spider strainer means it’s also great for draining pasta and vegetables, as well as its primary use for deep-frying.Find all of our product reviews at goodfood.com/review…1 min
Good Food |May 2024The sweet taste of SUMMERBook tickets now at goodfoodshow.comA FEAST OF CULINARY INSPIRATIONHurry, there’s still time to snag your spot in the Big Kitchen and witness your favourite chefs in action! Don’t miss top chefs and experts cooking live including Nadiya Hussain, James Martin, Michel Roux, Matt Tebbutt, Paul Ainsworth, Rosemary Shrager. Head to the website for the full timetable.Subscribers save 25%**using your unique 10-digit number when bookingGET READY TO FIRE UP THE BARBECUEElevate your outdoor cooking game with Weber, their range of barbecue essentials is designed to make your summer gatherings sizzle. Head to the Weber stand at the Good Food Show Summer to shop their latest collection, Pick up tips and tricks and turn your garden into the ultimate barbecue hotspot.FLAVOURSOME DISCUSSIONThe Let’s Talk Good Food stage returns with renowned chefs and…2 min
Good Food |May 2024Why you can trust good FOODGood Food is the UK’s No 1 food lifestyle media brand. We are passionate about food and cooking. While recipes are at the heart of what we do, we are committed to helping you have the best food experience you can, whether you’re shopping for food, in your kitchen or eating out in the UK or abroad. This is what we promise:Biggest and bestWe’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, goodfood.com. Our contributors – chefs, our in-house team and confident columnists – are experts in their fields. Join the conversation in our twice weekly podcasts. Our best-selling cookbooks feature our trusted recipes.Recipes for everyoneThere are at least 70 recipes in every magazine. We always include quick, easy dishes, ideas for relaxed entertaining…3 min
Good Food |May 2024canned fishBudget kedgereeSERVES 4 PREP 20 mins COOK 40 mins EASYBoil 2 eggs for 8 mins, then leave them to cool long enough so you can comfortably peel them. Meanwhile, heat 2 tbsp oil from 3 x 120g cans of sardines in sunflower oil in a large pan and fry 2 finely chopped onions, 1 tbsp finely chopped ginger and 1 chopped chilli for 10 mins, stirring frequently, until softened and golden. Tip in 300g easy-cook brown rice, 2 tbsp medium curry powder and 1 tsp cumin seeds, then pour in 650ml vegetable stock. Stir well, then drop in 400g frozen spinach, spaced apart, on top. Don’t stir at this stage, just cover and leave to cook over a low heat for 15 mins. Add the canned sardines, then cover and…4 min
Good Food |May 20241 base 3 mealsTHE BASERoast chickenMAKES 800-900g shredded meat PREP 20 mins plus at least 1 hr resting COOK 1 hr EASY1 whole chicken, around 2kg1 lemon, halvedsmall bunch of thyme1 garlic bulb, separated into skin-on cloves2 tbsp olive oil75g butter, melted1 Pat the chicken dry all over and sit in a roasting tray. Combine 1 tbsp salt and 1 tsp ground pepper, then rub all over the chicken, getting under the skin and being careful not to rip it. Stuff the cavity with the lemon halves and most of the thyme sprigs. Scatter the remaining thyme and the garlic in the roasting tin. If you have time, chill overnight in the fridge. If not, leave at room temperature for 1 hr.2 Heat the oven to 200C/180C fan/gas 6. Coat the chicken in…5 min
Good Food |May 2024Gadget genius barbecue sidesAir-fryer potato wedgesSERVES 4 PREP 10 mins plus 45 mins soaking COOK 30-40 mins EASY V4 Russet potatoes (about 850g), unpeeled, cut into wedges2 tbsp vegetable or sunflower oil1 tsp smoked paprika1 tsp dried oregano1 tsp onion powdersauce or dips of your choice, to serve1 Put the potato wedges in a heatproof bowl, cover with water and leave to soak for 30 mins. Drain, then return to the bowl and cover with boiling water. Leave to soak for 15 mins, then drain again and pat dry using a clean tea towel.2 Tip the wedges into a clean bowl and toss with the oil, smoked paprika, oregano, onion powder and 1 tsp each salt and freshly ground black pepper.3 Heat the air-fryer to 200C and cook the wedges for 30-40 mins…3 min
Good Food |May 2024Great-value wines to your doorFind more matches at goodfood.com/author/henryjeffreysJust £7.99 a bottle plus FREE home deliveryYour deal at a glanceSix-bottle case for £47.94Just £7.99 a bottleSave over 40%Free delivery (usually £7.99)100% money-back guaranteeWhat’s in the box?Enjoy over 40% off this sumptuous selection of juicy reds and refreshing whitesGold Top ChardonnayA luxuriously rich, buttery white, with peach and apricot notes.Willy Willy ShirazA luscious, juicy red bursting with berries and vanilla.Sendero de Campos AlbariñoA lemony fresh white with delicate apple notes.Le Prince de Courthezon Côtes du RhôneA number-one bestselling Rhône red that’s irresistibly silky.Colle Marianna SoaveTantalisingly fresh and bursting with fruity flavour.The Holdings Syrah MalbecA moreish mix of black fruits and silken tannins.Usually £81.94 but yours for just £47.94 – that’s just £7.99 a bottle with free delivery to your door (usually £7.99). Don’t miss this…2 min
Good Food |May 2024The UltimateDunker ChallengeBiscuit dunking is a national obsession, but there are some things to consider when choosing the best biscuit for the job. It must be delicious, but also can’t overpower the flavours of the tea; the two should work in harmony together. It must also have structural integrity – you don’t want it to crumble and fall into the cup (disaster!). We conducted tests on our favourite biscuits to test the ‘dunkability’ factor. Here are the results, plus recipes for our top dunkers.If you prefer a biscuit with a bit of spice…Ginger biscuitsMAKES 20 PREP 20 mins COOK 10 mins EASY100g salted butter, cut into cubes75g light brown soft sugar1 tbsp grated fresh ginger100g golden syrup250g self-raising flour1 ½ tbsp ground ginger1 tsp bicarbonate of soda1 egg yolk, beaten (freeze the…3 min
Good Food |May 2024Easy VietnameseVietnamese pizzaBánh tráng nuóng is a modern Vietnamese dish made with a rice paper base; it takes just a couple of minutes to cook. On the streets of Vietnam, different vendors create their own versions, even allowing customers to customise their own.SERVES 1 PREP 15 mins COOK 10 mins EASY V2 sheets of rice paper5 quail’s eggs or regular eggs, separated50g mature gouda, grated50g mozzarella, grated1/4 red onion, thinly sliced1 spring onion, finely choppedpinch of crispy fried shallots1 Thai basil sprig, leaves picked1 coriander stem, leaves picked1 Put a sheet of rice paper in a dry frying pan. Pour on half the egg whites and use a spoon to spread as evenly as you can across the paper, leaving about 2cm around the edge. Put a second sheet of rice…7 min
Good Food |May 2024I learn something new every dayIn a quirky street in Brighton, behind the bright blue shopfront of Manju’s Restaurant, one of the oldest chefs in the world is hard at work. But Manju Patel doesn’t do it alone. Alongside are Manju’s sons, daughters-in-law and grandchildren, sharing cooking knowledge between them in this multi-generational vegetarian restaurant.Every dish on the menu is cooked with Manju’s daughter-in-law and head chef Dipali, a highly trained chef, born and raised in Gujarat.Manju says, “When I was 12 and living in Uganda, my father passed away and I was taught to cook by my mother, who was an amazing cook. To bring money in, I made 35 tiffns [portable homemade lunches] a day, helping support my family.”It planted a seed to one day have a restaurant of her own. Later, Manju…6 min
Good Food |May 2024Test kitchen secretsDiscover new ways with butter and make your own kombuchaMaking kombucha is a good kitchen project as it introduces you to the science of fermentation, while being quite a hands-off process. Kombucha is essentially fermented tea. It’s made with a symbiotic culture of bacteria and yeast (SCOBY), tea, sugar, plus flavourings. SCOBY looks like something between a chicken breast fillet and a lilypad, but in fact, it’s made of cellulose and is a by-product of the tea fermenting with oxygen. It serves as a source of microbes to kick-start fermentation, changing the sugar in the tea to alcohol, then to acetic acid, which produces that tangy taste kombucha is known for.The kit for making it is minimal – you need a large jar, pressure-safe bottles, the SCOBY (which you can…1 min
Good Food |May 2024BOSS THE BASICS Using butterSoften it quicklyIf you need a block of softened butter for a recipe, fill a glass with hot water, drain the water and place the glass over the butter. It will soften in mere minutes.Clarify itIdeal for frying (especially in Indian cooking), clarified butter has a higher burn point and won’t splutter. Simply melt it, then pour the fat solids into a jar – the milky liquid you’re left with is buttermilk, which can be used in baking. Clarified butter can be kept chilled for up to a month.Spread it coldIf your butter is fridge-cold and you want it spreadable, finely grate it onto your bread or toast, then spread it. This also works if you need to soften a small amount of butter quickly to make icing.Brown it gentlyTo…1 min
Good Food |May 2024HOW THE REEWILD APP WORKS1 Open the Reewild app and search for any dish or recipe, or simply list out the ingredients in your meal.2 The app calculates the Carbon Calories of the dish, providing a full carbon emissions breakdown and an equivalent in car miles.3 Log the meal in your personal Carbon Calorie tracker and aim to stay within the recommended daily budget.FARMThe farm stage represents the climate impact of the agricultural production of the raw ingredients, which includes any impact that is a result of farming methods and activities, whether that’s pesticide usage, use of machinery, or the land and water usage.PACKAGINGThe packaging stage refers to the type and quantity of packaging used for the product. The impact on the world can vary depending on material e.g. aluminium cans compared to glass…2 min
Good Food |May 2024Stay in a Rick Stein luxury shepherd’s hutBook a special two-night stay by the seaStays from 29 March - 3 November 2024Surrounded by woodland and nestled in the peaceful grounds of Rick Stein’s pub, The Cornish Arms near Padstow, are six wooden shepherd’s huts, perfect for a cosy couple of nights by the sea. The huts offer a tranquil countryside escape, within easy reach of some of Cornwall’s best restaurants, beaches and coastal walks.Each shepherd’s hut has a bright living and dining area, en-suite shower room, kitchenette, and a private patio where you can enjoy pre-dinner drinks in picturesque surroundings, or a spot of stargazing on a warm evening.As you’d expect from a Rick Stein getaway, great food and drink will be at the heart of your stay. This offer includes breakfast in The Cornish Arms on…3 min
