This month we have the OFM 30, our guide for food lovers, plus why dinner is better in a bowl and Korean recipes to lift the spirits
In this month’s issue of Food Monthly we celebrate 30 of the most exciting things happening in food right now, from scholarships in baking for refugees and fine-dining supper clubs championing West Indian food to an extraordinary marriage of Malay and Scottish cooking in Glasgow. We take a peek at the growing interest in blurring the lines between white, red and rosé wines, and hear about an initiative for prison cooking that is improving the way inmates eat. We salute a fine shortbread handmade in small batches, praise the potato pavé and get to know the UK’s first ever food museum.
There are two collections of recipes this month, including Su Scott’s Korean grilled and sugar-cured mackerel, and black bean sauce noodles with pork. You may remember Scott winning the OFM Award’s reader recipe a little while ago, which helped lead to a book deal, and her first one, Rice Table: Korean Recipes and Stories to Feed the Soul, is published this month. I bring a batch of ideas for suppers best suited to being eaten from a bowl rather than on a plate. Dishes whose comfort and warmth you can feel in your hands, from cheese soup with beans and bacon to chicken stew with pumpkin and miso. And, of course, I manage to squeeze in another trifle recipe.
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