Good Food Magazine April 2018 Edição anterior

The evolution of British food is a joy. We delight in our traditions, seasons and regional specialities and nothing makes us prouder than a Sunday roast, new-season asparagus, and sticky toffee pudding. But can you tinker with the classics and win? We say yes. When it comes to favourite ingredients, you can never have too much of a good thing – try adding Marmite and cheddar to a sausage roll and you’ll see what I mean. Our cover recipe (p26) is really good. And while we’re fiercely proud of our porridge, pies and pancakes, we’re also open to influences from other cuisines and cultures. In the British hall of fame (p62) Chloe Scott-Moncrieff highlights our new obsession with tacos and why our long-held love of curry is so much more imaginative than chicken korma.