Wel­come to July

BBC Good Food - - NEWS - Gil­lian Carter, Ed­i­tor

Ev­ery is­sue of Good Food is here to in­spire your month ahead with sea­sonal recipes and ex­pert ad­vice. This is­sue we also bring you the food trends we rate (there are plenty we don’t), help­ing you to dis­cover and en­joy them whether you’re cook­ing at home or eat­ing out.

Food writer Rosie Bir­kett re­veals how pre­vi­ously cheap and cheer­ful food, such as ke­babs, has been el­e­vated to a smart-ca­sual sup­per dish (p34). She’s used Bri­tish goat to make her ke­babs, a sus­tain­able choice with a fan­tas­tic flavour. Our modern break­fasts (p79) will brighten up sum­mer morn­ings, and our cool new bakes in­clude a matcha mousse cake and amaz­ing black tahini choco­late cook­ies (p108). Warn­ing: they’re ad­dic­tive!

And if you’ve ever won­dered who sets the trends, four food fore­cast­ers share their se­crets with us (p25). Whether they’re scout­ing for the next hot kitchen gad­get or cook­book, or up­dat­ing restau­rant menus, it’s about pay­ing at­ten­tion to what’s new – and mak­ing it relevant to their cus­tomers. Ja­pan and the US have a huge im­pact on what we eat, but there’s plenty to be ex­cited about closer to home too, as they re­veal.

One thing’s for sure, we’re liv­ing through ex­cit­ing food times right now – and that’s what we’re here to share with you each month.

PS If you’re head­ing abroad for a sum­mer break with your kids, give them a taste of the food be­fore they go with our easy paella and more Mediter­ranean dishes on p124.

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