Wel­come to April

BBC Good Food - - Inside Goodfood -

The evo­lu­tion of Bri­tish food is a joy. We de­light in our tra­di­tions, sea­sons and re­gional spe­cial­i­ties and noth­ing makes us prouder than a Sun­day roast, new-sea­son as­para­gus, and sticky tof­fee pud­ding. But can you tin­ker with the clas­sics and win? We say yes. When it comes to favourite in­gre­di­ents, you can never have too much of a good thing – try adding Mar­mite and ched­dar to a sausage roll and you’ll see what I mean. Our cover recipe (p26) is re­ally good. And while we’re fiercely proud of our por­ridge, pies and pan­cakes, we’re also open to in­flu­ences from other cuisines and cul­tures. In the Bri­tish hall of fame (p62) Chloe Scott-mon­crieff high­lights our new ob­ses­sion with tacos and why our long-held love of curry is so much more imag­i­na­tive than chicken ko­rma. Please share your own Bri­tish favourites #bbcg­fob­ses­sions

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