BBC Good Food [UK] (September 2014) - download pdf or read online

BBC sturdy nutrients journal This journal is produced by means of the BBC. it really is considered one of Britain’s top foods and drinks magazines. BBC stable meals is filled with foolproof recipes for each celebration, no matter if you’re having a quiet evening in by yourself or throwing a three-course banquet. BBC strong foodstuff is certain to have whatever to tempt everyone’s style buds. It has easy yet tasty meals, speedy and simple recipes and cake-baking classics. This journal brings jointly recipes from the world’s best cooks to offer each supper time a miles wanted develop.

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Additional info for BBC Good Food [UK] (September 2014)

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Com remaining marmalade mix and cook for another 10 mins. Baste again, then cook for a further 10-15 mins until the chicken is cooked through and golden. 3 Squeeze over the remaining lemon juice, and sprinkle with the zest and spring onions. Serve with rice and stir-fried Tenderstem broccoli. 9g 2 tbsp jerk seasoning 4 tbsp coconut cream (see p120 for advice about coconuts) 1 green chilli, deseeded and chopped 2 spring onions, finely chopped 8 thyme sprigs, leaves picked, plus extra to serve 2 garlic cloves, crushed 1 tbsp grated ginger zest and juice 1 lime 8 chicken thighs, skin on and bone in rice & peas, to serve (see below) 1 Heat oven to 200C/180C fan/ gas 6.

Do you shop seasonally, or are you happy to eat your favourites all year round? Photographs ALAMY We’d love to hear your thoughts. Contact us at the addresses on page 145. SEPTEMBER 2014 This leads to a greater take-up of cultivation crops under protection. By planting modern varieties, designed for early or late cropping, in hi-tech glasshouses, polytunnels, and under plastic arcs, growers can extend the seasons. But is this progress? In taste terms, it’s a mixed bag. I’m delighted to eat late Autumn Bliss raspberries in November.

To prepare, cut off the ends and steam, sauté or bake. BBQ Cut into 1cm slices, toss in olive oil and season, then barbecue or griddle until charred and tender. STUFFED Slice into chunky rings, and scrape out the seeds and stringy flesh. Steam until tender then fill with ragu, top Grate raw mooli into a fresh slaw with Parmesan and bake in the oven until golden. FRITTERS Grate marrow onto a clean tea towel and twist the towel to squeeze out excess water. Mix with feta, cumin, and beaten egg, then sauté.

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BBC Good Food [UK] (September 2014)


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