Welcome to Great British Bites, brought to you by the Great British Food Awards.
Consider this your delicious, bi-weekly foodie handbook, filled with recipes and cooking inspiration, reviews of the hottest new destinations, products and gadgets, inspiration, advice, and so much more.
Recipe of the week: Whipped Smoked Salmon
It’s starting to feel all spring-like outside isn’t it? Break out the nibbly bits and dust off that garden table. Perhaps with this delicious, super easy dip from chef Ed Smith. Get the recipe
Time for a wee dram
It’s International Whisky Day on March 27. Raise a glass with a Great British Food Award-winning bottle!
Read our guide to buying whisky
3 ways with kimchi
Tangy, spicy and full of gut-friendly cultures – we love kimchi. Follow us as we use it in three very delicious, easy recipes. Watch the video
The Inside Scoop
Bauji (Worthing): Award-winning chef Dayashankar Sharma has just opened Bauji. A short stroll from Worthing seafront, the restaurant’s menu leans heavily into comfort dishes from his childhood in Rajasthan – from stone bass in coconut and curry leaves, to slow-cooked lamb, and prawns infused with rare citrus fruit.
Orion (Wimbledon Village): Masterchef: The Professionals winner Alex Webb has launched his debut restaurant – combining his love of French cooking and British seafood. Moving from small plates (such as scallop with burnt chilli and miso butter), to bold, produce-driven mains (think hispi cabbage-wrapped cod with white bean cassoulet), the menu is playful, nostalgic and deeply flavoured.
Cookbook Corner
The BOSH! boys (Henry Firth and Ian Theasby) love to bring their own exciting, tempting twists to plant-based cooking. And their newest release, BOSH! More Plants, is a cracker. Each recipe comes with a ‘plant points’ rating, with careful consideration given to packing in protein too.
You’ll love the BOSHMAN Kebab, Spicy Peanut Butter Beans, and Silky Choc Pots.
Try their Coconut, Basil and Broccoli Noodle Broth recipe
How to...prepare garlic
The way you cut your garlic impacts the flavour of your cooking. Crushing, chopping and grating each have a different effect on the enzyme alliinase – and that change is dramatic.
Chopping minimally damages the garlic, leading to a noticeable but not too punchy taste and sweetness, ideal for sauces and stir-fries.
Cell damage is high when you crush garlic – so use this method when you want that powerful aroma and taste – in marinades and more.
Grating, meanwhile, will give you the biggest hit of garlic. Try it when you make your next batch of garlic bread.
Did you know?
A French wine disaster in the late 19th Century led to the rising star of Scotch whisky. The pest, phylloxera, devastated the country’s vineyards, wiping out much of its cognac and brandy production.
In response, drinkers throughout Europe looked to Scotch as an alternative, triggering a huge boom in distilleries and transforming it into an international player on the drinks scene.
