Great British Food Magazine Jan 2019 Edizione posteriore

This issue of Great British Food is all about taking a fresh approach to eating. From making your own butter to discovering the delights of mead (did you know it's set to be the hottest drink of 2019?), we've got loads of ideas for an exciting new year. We're also delighted to welcome Scottish chef and seasonal food enthusiast Tom Kitchin on board as a new columnist. In his first piece Tom tells us why winter is the perfect time to embrace fresh fish and seafood – we love the sound of his hay-smoked mackerel. We also catch up with The Hairy Bikers to chat about the UK's diverse food scene, from Lancashire hotpot and homemade curries to why they think Ikeastyle meatballs are an essential part of British culture! And if you're looking to lighten your meals, we've revamped all of your comfort food favourites, packing stews and bakes with extra veg, fresh herbs and even more flavour. We've also got hearty seasonal soups, warming winter one-pots with loads of spice and some seriously decadent chocolate bakes. Have a delicious month!