10 THINGS TO DO THIS MONTH

Food director Cassie Best shares her kitchen to-do list, plus Emma Crawforth of BBC Gardeners’ World on what to plant

1 GET ORGANISED

THREE WAYS TO ORGANISE

YOUR FOOD CUPBOARD

When the glut of summer produce hits I get out my preserving pan to make chutneys, jams and pickles. Soon my kitchen shelves will be groaning, so it’s time to make space in my pantry cupboard. Here’s how:

• Invest in a tiered shelf organiser. You’ll be able to see cans, jars or bottles at a glance, so they won’t get lost at the back of the cupboard.

• Stock rotation. Put new ingredients at the back of the cupboard and bring older ones forward to avoid missing use-by dates.

• Donate! If you have long-life ingredients nearing their best-before date, donate to food banks or use the Olio app (olioex.com) to reduce waste and make space.

2

PRESERVE THE SEASON

PREPARE FOR THE BIG FREEZE

I make ice cream all year round, but in summer my freezer is often stocked with a few varieties. Swirling stewed berries or stone fruit into an ice cream or sorbet is a great way to use a surplus and makes the perfect pud on a hot day. In preparation, I’m collecting freezer-proof containers. Large yogurt pots are good, especially if they come with a lid.

3 IN THE PANTRY

OVERHAUL YOUR HERB POTS

May sees an abundance of the softer summer herbs coming into season, so it’s time to throw away any jars of dried herbs collecting dust in the spice rack. Very few herbs retain their flavour well when dried, but some are useful to keep as a back-up (I particularly like mint and oregano). Check the use-by dates, but also use your nose to detect any dried herbs that are past their best. If they smell dusty and have lost their herby fragrance, it’s time to chuck them out. If you want to use fresh herbs throughout the year, finely chop and pack them into ice cube trays, then top up with oil and freeze. These frozen herb cubes will last for months.

4

SHOPPING LIST

MY ESSENTIAL BUYS FOR MAY

• Clotted cream for slathering on scones

with my freshly made strawberry jam

• Posh eggs like quail or duck eggs are great

salad toppers and pair well with asparagus

• Rye or spelt flour both add depth

of flavour to bread and pastries

• Grissini or other crackers are ideal for

serving with dips and drinks, al fresco

• Mint and a seasonal cordial are

must-haves to muddle in cocktails

5 SUSTAINABLE KITCHEN

SWAP TO WAX WRAPS

Reusable beeswax wraps are a fantastic alternative to single-use plastic cling film. If treated properly, they will last for years but eventually will need replacing. I use mine in the kids’ lunchboxes every day so they get a fair bit of wear and tear. This month I’ll be replenishing my stock in preparation for a summer of outdoor eating.

6

DON’T FORGET TO...

REVIVE YOUR

SOURDOUGH STARTER

Last summer, like half the country, I was turning out crusty, bubbly sourdough loaves on a weekly basis. My lunches were often formed around a slice – garlicky tomato bruschetta, minestrone and panzanella. But, I’ve neglected my starter lately, so before tomatoes hit peak season, it’s time to revive it. Even a starter that hasn’t been fed for a few months can be saved, or you can create a new one in about a week. Turn to page 121 for more breadmaking advice from our sourdough expert Barney, and see our online guide at: bbcgoodfood.com/recipes/ sourdough-bread

7

MAKE A DAY OF IT

PICK YOUR OWN

Elderflower blooms all over the country in May – it’s one of my favourite things to forage. Look for frothy, creamy coloured flower heads and snip them along the stalk. Avoid plants growing alongside busy roads, however, where pollution will be high. You’ll need around 15 flower heads for most recipes and we have lots to choose from on the Good Food website, including elderflower wine, gin, sorbet and cordial. Find them at: bbcgoodfood.com/recipes/ elderflower-recipes

8 MAKE IT LAST

STORE IT RIGHT

As the temperature rises, food can perish quickly. Here are my top tips for extending the shelf-life of some of our favourite kitchen staples. Fruit – keep bananas separate to other fruit as the gas they omit accelerates the ripening process. Keep stone fruit and berries in the fridge.

Eggs – I usually keep eggs at an ambient temperature but in summer I put them in the fridge. They last for a week or two longer that way. Bread bin – Take any shop-bought bread out of plastic wrapping and store it instead in a cloth bag or wrapped in scrunched-up baking paper. This will stop it sweating and mould from forming too quickly.

9

LEARN SOMETHING NEW

JOIN A GOOD FOOD WEBINAR

Make pasta in online lessons hosted by deputy food editor Esther Clark, joined by pasta specialist Olivia Cavalli, or master macarons with our expert Liberty Mendez. You’ll have the chance to ask questions, too. See page 76 for more details and visit bbcgoodfood.com/learn

6 MAY

Quick-learn pasta

13 MAY

Advanced pasta

20 MAY

Quick-learn macarons

27 MAY

Advanced macarons To join a masterclass, visit bbcgoodfood.com and sign up to become a My GF member