BBC Good Food Magazine

Welcome to April

- Christine Hayes, editor-in-chief @bbcgoodfoo­d @Chrishayes­uk

‘It’s important to build layers of flavour in dishes, but it’s equally important to show restraint and let ingredient­s sing for themselves,’ says Tom Kerridge, whose five-ingredient recipes bring out the best in fruit and veg and allow British beef and smoked fish to shine (p78). This issue is a celebratio­n of spring, and what better way to welcome the season than to cook with the newest produce, such as asparagus, radishes and watercress, to name three favourites (p90). Eggs also play a starring role, from Diana Henry’s genius ‘jammy’ version (p86) and Ernestina Agyei’s garden eggs (p123), to shakshuka-style full English (p98) and the richest custard tart (p120). And, if you’re looking for sunny baking inspiratio­n, try making Cassie Best’s schooldays sprinkle sponge (p58) or the magnificen­t snickerdoo­dles (p66) – just saying the word will make you smile!

Enjoy the spring bank holiday.

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