Nat
Editor’s picks: Top 10 recipes from May 2024
The Good Food dunker
One of the star recipes of our May issue is our signature Good Food dunker. Our food content creator and test kitchen maestro Helena carried out a (practically) forensic test of popular biscuits to identify the dunkable characteristics that make up the ideal partner for a cuppa. The result is our robust GF dunker, with classic flavours but hidden components that make it stand up to the test when dipped in a brew. Tap the link to see the secret formula for yourself.
More like this
Make it now:
The Good Food dunker
Asparagus & broad bean fattoush with crispy asparagus ends
The tender tips of asparagus are the most coveted part of the spear, meaning the tougher ends are sometimes thrown away. However, they are perfectly edible and just as delicious. Our leftovers genius and food editor Ailsa has developed this recipe to show the potential of the whole asparagus. The ends are sliced and fried in a pan until crispy, giving this vibrant salad an added element. This kind of no-waste cooking is at the heart of our planet-friendler cooking series.
Make it now:
Asparagus & broad bean fattoush with crispy asparagus ends
Next level picnic pie
Perhaps if we plan our picnic recipes we’ll manifest some sunshine. As always, Barney has excelled himself by dissecting a classic picnic pie and taking it to the ‘next level’ as part of his regular series. Just a few of the genius touches include mustard in the pastry, sage and onion stuffing along with sausages in the filling, and boiled eggs running throughout, perfectly placed so that every slice gets a bit of yolk.. Talk about dedication to optimal al fresco dining.
Make it now:
Next level picnic pie
Creamy spring greens rigatoni with lemon, bacon & chilli
This is exactly the kind of recipe that’s a firm mainstay in my household. I’ll make something like this at least once a week – a one pan pasta with seasonal veg and some punchy additions. In this case, rigatoni is combined with spring greens, lemon and peas, with the carbonara-esque addition of bacon and egg yolks, plus a splash of cream for the win. It’s ready in 30 minutes, making it the ideal spring midweek meal.
Make it now:
Creamy spring greens rigatoni with lemon, bacon & chilli
Smashed peas on toast
If you love avocados but don’t like their environmental impact, this alternative brunch recipe could be for you. Avo is swapped for peas – fresh and podded if you’re lucky enough to have them, otherwise frozen peas will do. Because they’ve had to travel much less distance, it makes the dish more planet-friendly. Top with a poached egg and serve with your caffeinated beverage of choice.
Make it now:
Smashed peas on toast
Vibrant spinach, coconut & paneer curry
I’m a huge fan of paneer and it’s a great option for people who want to cut down on meat but still want a curry with some bite. This riff on palak paneer is a green dream. It has a layered spice blend with a punch of green chilli, all mellowed by coconut milk and silky blended spinach. We recommend using ghee if you have it as it does provide a unique flavour foundation. The bright green sauce can be frozen, too.
Make it now:
Vibrant spinach, coconut & paneer curry
Brazil nut & chocolate flapjacks
There is something wonderfully retro about this flapjack recipe. Brazil nuts remind me of Christmas nut selections (and the near impossibility of cracking the shells open) and the bright red cherries are extra-nostalgic. These old school ingredients are combined with melted chocolate and syrupy oats to make an uber flapjack. They last a week in the tin. In theory.
Make it now:
Brazil nut & chocolate flapjacks
Rice cake cress faces
It’s half term in May, so I’ll be looking for ways to occupy my boisterous kids. They love making an event of a picnic in the garden or living room, so I’ll be serving them these fun rice cake faces. They are topped with a slick of hummus or nut butter, as well as a tomato, cucumber, pepper and olive face. The trimmed punnet of cress can be used as a grow-your-own project afterwards, too.
Make it now:
Rice cake cress faces
Spring onion & ginger crispy chicken rice pot
I love this Hainanese chicken-inspired one-pot as it’s so adaptable. The rice is cooked with simple ingredients like ginger, garlic and stock, and topped with crispy chicken, making it a great family meal. Those who want to take the heat up a notch can add crispy chilli oil or a drizzle of hot sauce.
Make it now:
Spring onion & ginger crispy chicken rice pot
Mango & passion fruit curd sunshine tart
Say hello to your project bake of the month. This beautiful tropical tart recipe is actually more straightforward than it looks. The creamy filling is made using fresh mango, passion fruit and lime, served in a crisp homemade pastry case. It’s the simple but effective decoration that elevates this to showstopper status – the easy arrangement of mango, mint, coconut flakes and passion fruit gives it a patisserie-chic finish.
Make it now:
Mango & passion fruit curd sunshine tart
+ There are no comments
Add yours