January is a month full of exciting products, making it the perfect time to hide away in the kitchen and explore the delights on offer. It’s one of my favorite months to spend a little more time experimenting with the theatrical bright pinks and sharp, bold purples of seasonal pomegranate, passion fruit, and beetroot. These special ingredients are made all the more interesting for their short winter season.
Passion fruit brings a little tropical sunshine to winter and has always been a favorite of mine. I like to set it in a simple posset or serve it swirled into yogurt over some granola. When I was at cookery school, I learnt how to make curds, and soon found out how transformative a passion fruit one can be. My indulgent chocolate ganache tart (opposite) has a thick hidden layer of passion fruit curd. The tanginess works wonderfully well with rich chocolate and feels decadent while being relatively easy to make. Double up on the curd if you like, and save a jar in the fridge to spoon over rice pudding, or use it to fill a layered sponge cake.
Jewel-like pomegranate seeds are a great way to finish offa dish, as they require no cooking, but contribute a fresh, juicy sweetness. They do just that in my crispy za’atar chicken pilaf (p93), and look so effortlessly appealing when scattered over at the last minute.
Diese Geschichte stammt aus der January 2021-Ausgabe von BBC Good Food UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der January 2021-Ausgabe von BBC Good Food UK.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
'I make food that's multipurpose'
In our series on managing the rising cost of living, we asked you how you're adapting and for your tips on making the grocery shop go further
Subtle flavours for sunny days
Enjoy the many May bank holidays with something dry, refreshing and fruity
Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird
'THE WORLD'S BEST'
Sandwiched with meringue and cream, this light and airy Norwegian party cake is a guaranteed crowd-pleaser
The power of growing your own
Growing veg offers more than sustenance for some, be it a means to connect with their country of birth, or a way to recreate flavours enjoyed overseas. Here I speak to growers - for businesses and at home - about why they got into it and what it means to grow your own
Our school dinner meals go down a storm
A desire to pay it forward led Samantha Couzens to meeting her best friend Penny Hill, and the pair have been cooking together ever since
Johnny Godden's fish & chips
The boss of Cornwall's Flying Fish Seafoods shares his favourite recipe, evoking memories of his childhood
watercress
Rich in vitamins and minerals, this salad leaf also adds a fresh burst of peppery flavour to a variety of dishes
let's eat more fish
Try this nutritious midweek main that's effortless to make and counts as two of your five-a-day
veggie weekdays
Go meat-free Monday to Friday and enjoy more of your five-a-day with these cost-efficient recipes