Great British Food Magazine May 17 Edición anterior

We've dedicated this special edition of Great British Food to all things fresh, green and delicious! Spring Cookbook is jam-packed with 65 recipes for making the most of your favourite ingredients, from mouth-watering puds made with juicy strawberries to fresh new ways with broad beans and our stunning cover recipe, the ultimate Cheddar and asparagus tart.
For TV chef James Martin, British food will always be king; in our interview on p.16 he talks Whitby fish and chips, cooking with Keith Floyd and why London has the world's best restaurants. Meanwhile, Tom Kerridge tells us all about his foodie loves (coffee and cured pork) and hates (kidneys and TripAdvisor), and GBF favourite Raymond Blanc takes us on a springtime tour of his prized kitchen garden at Le Manoir aux Quat'Saisons. Mary Berry is also on hand with a trio of spectacular cakes that are perfect for spring baking.

The world of English wine has never been more exciting - red, white, rosé, sparkling and dessert, we now have it all! Our feature on Britain's top vineyards will give you plenty of inspiration for stocking up your wine cellar, or jump to p.84 for our expert guide to the most deliciously quaffable bottles to pair with your cheeseboard.​​