Tuesday, 10 May 2016

Exciting line up for the BBC Good Food Show Summer!

BBC Good Food Show Summer

NEC Birmingham

16 – 19 June 2016

Get ready for a warm welcome from the BBC Good Food Show Summer, sponsored by Lexus, this June.  The Show returns to the NEC Birmingham, promising to be one of the summer’s tastiest days out and a great way to spend a day with food loving friends. With many of the nation’s favourite chefs and celebs, a wide range of local and regional artisan producers and everyone’s favourite big name brands, there’s something for everyone.
Highlights in 2016 will include:


The Supertheatre
The Supertheatre will host a range of chefs and celebs including Mary Berry and Paul Hollywood, The Hairy Bikers, Tom Kerridge, Michel Roux Jr, James Martin and more. A BBC Good Food Show first, Alan Titchmarsh joins Mary Berry in the Supertheatre on Friday for a home-grown extravaganza. Visitors can watch delicious demonstrations live and take home the recipes in an exclusive Showguide. Afterwards, they can get the latest cookbooks signed by their favourites at the Book Shop, sponsored by WHSmith.

BBC Good Food Stage
The BBC Good Food Show Summer are delighted to unveil the newest feature at the Show, the BBC Good Food Stage, sponsored by Lakeland. Hosted by Barney Desmazery and Cassie Best from the BBC Good Food cookery team, this stage features a combination of celebrity interviews and recipe demos. Visitors can hear from celebrity chefs and experts and discover their culinary secrets and top tips for summer food and get recipe ideas from live demonstrations.

Discover and Learn by Lexus
Discover and Learn by Lexus is an interactive feature at the BBC Good Food Show Summer consisting of three themed masterclasses which focus on different foodie areas; Cupcake decorating with Marcus Bean, Sushi Making with Yo Sushi and Taste Sensation with Flavour Sense Nation. Lexus will take guests on a journey of discovery with expert hosts, who will share their knowledge and expertise in 30-40 minute, step by step masterclasses, for all ages and abilities. Guest will leave with a repertoire of knowledge to share with friends or recreate at home. See website for booking details.

Producers’ Village
The Producers’ Village is a huge speciality food market at the heart of the show, packed with small artisan producers. Look out for BBC Good Food Champions and Bursary Award Winners who pride themselves in the quality and provenance of their produce.

Ludlow Producers Market
The Ludlow Producers Market section of the Show brings together a fantastic collection of producers from Ludlow and the Marches. With an emphasis on local, independent food and drink producers this is a great area to pick up some interesting products that visitors won't find in the supermarkets.

Chinese Pavilion
NEW for the 2016 Show, visitors can discover far eastern flavours in the Chinese Pavilion. Browse and shop from a selection of producers specialising in a variety of teas, wines and spirits.

BBC Good Food Kitchen
The BBC Good Kitchen is the perfect place to enjoy a relaxing lunch at the show where visitors can savour dishes inspired by bbcgoodfood.com seasonal recipes.

BBC Gardeners’ World Live

Tickets to the show include free entry to BBC Gardeners’ World Live which takes place alongside the food show. See gardening experts including Monty Don, Carol Klein, Joe Swift and Alan Titchmarsh live on stage sharing their expertise, unearth tips for growing fresh ingredients at home, get equipped for BBQ season or simply enjoy a picnic amongst the beautiful Show Gardens with tasty purchases from the shopping aisles. 


So what would you most like to see at the show? Leave a comment below for your chance to win a pair of tickets.

Get yourself 20% off tickets using code: BL20


*20% off Adult/Over 65s tickets only. Not valid on VIP or with any other offer. Ends 19/06/16. Standard Supertheatre seat included with Super tickets, subject to availability, Gold seat upgrade £3. Offer valid on Value tickets where available. Details correct at time of print. £1.50 fulfilment fee per advance order. Good Food® Good Food Logo © BBC Worldwide. Organised and presented by River Street Events.

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Details correct at time of print.
Super tickets, including Supertheatre seat, from £24.50 (including free entry to BBC Gardeners’ World Live). Read more at www.bbcgoodfoodshowsummer.com
The BBC Good Food Shows are organised and presented by River Street Events Ltd
The GoodFood word mark and logo are trademarks of BBC Worldwide Limited. Copyright 2015 BBC Worldwide Limited
About BBC Worldwide Ltd. BBC Worldwide Limited is the main commercial arm and a wholly owned subsidiary of the British Broadcasting Corporation (BBC). BBC Worldwide exists to support the BBC public service mission and to maximise profits on its behalf. It does this through investing in, commercialising and showcasing content from the BBC around the world, in a way that is consistent with BBC standards and values. The business also builds the reach and reputation of the BBC brand overseas and champions British creativity. 

Tuesday, 2 February 2016

Recipe - Glynn Purnell's Duck with spiced plum jam

As a member of the BBC Good Food Show blogging community I was asked to take part in Stoves Winter recipe recreation.

A little bit about Stoves UK; Founded in 1920, Stoves is one of the UK’s best loved cooking brands. It is also one of the only major kitchen appliance brands still committed to manufacturing in the UK with 100% of its freestanding cookers, built-in ovens and hobs and range cookers assembled at its Merseyside headquarters. All products are designed and built in the UK specifically with British cooks in mind. Stoves is a founding member of the Made in Britain campaign championing British manufacturing.

As a regular visitor to the BBC Good Food Show's, I love to catch some of the live cookery demonstrations on the Stoves stand. Over the four days there were a host of celebrity chefs cooking up a storm; from Brian Turner to Phil Vickery, Glynn Purnell to Rachel Allen.  One of the recipes that caught my attention was Glynn Purnell's duck with spiced plum jam and watercress. I love duck and I have to admit it's something I don't cook that often as it can be a bit pricey... This was just way too tempting though. I added some shredded sweet potato to make it more of a substantial evening meal, baked in the oven for 20 minutes then finished off tossed in the remaining duck fat!

Glynn Purnell's Duck with Spiced Plum Jam and Watercress

Glynn says: "Big, juicy, spicy plums! Ooh errr, missus!


That’s what you need to cut through that rich duck and crisp pak choi to blend and balance. Duck is a fab meat either spiced up or classically served. I cook duck a lot and the kids love it. Fat and delicious!"

Ingredients
  • 4 duck breasts
  • 2 heads of pak choi
  • A bunch of watercress
  • Salt and freshly-ground black pepper
For the plum jam:
  • 6 plums, stoned and chopped
  • 200g caster sugar
  • 200ml white wine vinegar
  • 1 medium chilli, chopped
  • Pinch of chilli powder
  • 2 cloves of garlic, sliced
  • Squeeze of lime juice
  • Splash of soy sauce
  • 1 tbsp chopped coriander
  • Pinch of ginger powder

Method
  • Preheat the oven to 180˚C/gas 4.
  • Begin by making the plum jam. Heat the sugar and vinegar until it starts to thicken.
  • Add the chilli and chilli powder, garlic, lime juice and soy sauce. Add the chopped plums and cook until tender.
  • Add the coriander, take off the heat and season with salt and ginger powder.
  • Break the pak choi into individual leaves and split each leaf down the middle. Put to one side.
  • Heat a frying pan. Slash the duck skin and place the breasts, skin side down, on the warm pan. Cook until the skin has caramelised (about 3 minutes). Pour off the excess fat and put it to one side.
  • Lay the duck breasts, skin side down in a baking tin, and cook in the oven for 7–8 minutes. Remove from the oven and leave to rest for a few minutes.
  • Pour the excess fat back into the frying pan and place on a medium heat. Once hot, add the pak choi and toss in the hot duck fat. Remove from the pan and season.
  • Carve the duck into slices, arrange on top of the sweet potato (if using), serve with the pak choi and plum jam, garnished with watercress.
Enjoy xx

Recipe - Rachel Allen's Chicory, Blue Cheese, Pecan and Cranberry bites

As a member of the BBC Good Food Show blogging community I was asked to take part in Stoves Winter recipe recreation.

A little bit about Stoves UK; Founded in 1920, Stoves is one of the UK’s best loved cooking brands. It is also one of the only major kitchen appliance brands still committed to manufacturing in the UK with 100% of its freestanding cookers, built-in ovens and hobs and range cookers assembled at its Merseyside headquarters. All products are designed and built in the UK specifically with British cooks in mind. Stoves is a founding member of the Made in Britain campaign championing British manufacturing.

As a regular visitor to the BBC Good Food Show's, I love to catch some of the live cookery demonstrations on the Stoves stand. Over the four days there were a host of celebrity chefs cooking up a storm; from Brian Turner to Phil Vickery, Glynn Purnell to Rachel Allen.  One of the recipes that caught my attention was Rachel's quick and easy festive canapĂ© of Chicory boats with blue cheese, pecan and cranberries... Delicious. I turned this into a more substantial winter salad by adding some avocado (for protein), some stuffed baby peppers and a mixed salad of rocket, spinach and watercress. I drizzled a little of the dressing over the salad to bring it all together.

Rachel Allen's Chicory, Blue Cheese, Pecan and Cranberry Bites

Ingredients

  • For the dressing:
  • 3 tbsp hazelnut or walnut oil
  • 1 and a half tbsp. white wine vinegar
  • A quarter of a tsp Dijon mustard 
  • Salt and black pepper to season
  • For the bites:
  • 12 pecans
  • 225g (8 oz) Cashel Blue Cheese, cut in to small cubes
  • 1 head chicory
  • 2 tbsp dried cranberries, chopped very roughly
Method
  • Mix all the ingredients for the dressing together in a jam jar.
  • Toast the pecans on a baking tray at 180’C/350’F/Gas mark 4 for 5-10 minutes – don’t leave them as they burn easily. When cool, chop or crumble them roughly.
  • Trim the chicory and separate the leaves. Combine the cheese, nuts and cranberries in a bowl and toss with a little dressing. 
  • Place the chicory leaves on a plate and spoon in the nut and cheese mixture to serve as a simple festive canapĂ©.
Note - this can also be served as a winter you salad served on watercress leaves.