Great British Food Magazine Mar-16 Retour à l'édition précédente

Spring is almost upon us, so celebrate the season with 56 stunning recipes for warming soups, sensational roasts, beautiful bakes and lots more!

Try Rick Stein's amazing Mediterranean-inspired chicken pie, or get stuck into Paul Hollywood's brilliant breads, including a mouth-watering onion and bacon loaf. In his first of many columns for Great British Food, MasterChef's John Torode kicks things off with a recipe for his all-time favourite Sunday roast – his grandmother's chicken and stuffing. We also chat to Michel Roux Jr about food, family and why his daughter Emily is the new chef to watch out for.

When it comes to ingredients, we're trying to think outside the box this month; our feature on British kid meat, a delicious but woefully underused speciality that's usually wasted, will hopefully inspire you to seek it out, while our venison cooking guide should shed some light on how to eat this wonderfully tasty game.

And if you want to branch out from seafood staples like cod, haddock and salmon, we've hunted down some lesser known species so you can broaden your fishy eating habits.

Also inside: 15 page baking special, £2000 of prizes to win, homemade fish & chips, Cornish pasties, new ways with Yorkshire rhubarb and the ultimate chocolate fondant