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The best of January on Great British Chefs

The best of January on Great British Chefs

by Great British Chefs Friday, January 29, 2016

We look back on some of the best new content published on Great British Chefs this January. From new chefs and recipes to ideas for Burns Night and healthy eating, there's plenty to look back on and enjoy.

Great British Chefs is a team of passionate food lovers dedicated to bringing you the latest food stories, news and reviews.

Healthy (ish)

With a heavy heart we bade farewell to the rich food and poor diets of the Christmas period. We returned to real life a little doughy round the edges, but with all the optimism of people who genuinely believe they will change their lifestyles . . . for two weeks, at least. Howard Middleton's guide to alternative flours proved invaluable to those new to the dark art of gluten-free baking, and Nancy Harbord explored the possibilities of tofu, that much maligned ingredient brimming with complex flavours and textures. Tom Wildman's shared advice on how to make smoothies, we collected our favourite quinoa salad recipes and Henrietta Inman shared her fantastic Super seed energy bars with us to give a boost on busy days.

Nifty neeps and tasty tatties

No sooner had we settled into our new healthy routine than Burns Night came along to scupper it all with the promise of a hearty meal, Scottish cheeses and a nip or two of whisky to go with it. We shared out best advice on hosting the perfect Burns supper, Geoffrey Smeddle offered up a gourmet take on the classic Haggis, neeps and tatties and Danny Kingston took celebrations one step further and made his own haggis from scratch.

Chef news

This month we welcomed Scott Hallsworth (Kurobuta) and Robin Gill (The Dairy) to Great British Chefs and Antonino Cannavacciuolo (Villa Crespi), Luigi Sartini (Ristorante Righi) and Andrea Berton (Ristorante Andrea Berton) to Great Italian Chefs. Each brought with them some superb recipes, including Tea-smoked barbecued lamb chops, Smoked salmon and mooli canapés and Pigeon with black truffle and star anise.

We shared Yvonne Wakefield's stories of her father, a waiter at the Ritz-Carlton under the great chef Escoffier, which give a fascinating insight into the world of fine dining during that period. Looking ahead, too, January saw the launch of our News bites series which aims to collate all the exciting news from the world of food and drink.

 
 

Seasonal food and celebrations

As always, Sally Abé was on hand to take us through the seasonal delights of January, in particular looking at bergamot, the perfumed citrus fruit from Italy. Jeremy Pang shared a number of delicious dumpling recipes with us, including Scallop siu mai and Steamed wontons in chilli broth – perfect for chasing away any winter colds. We've been prepping for pancake day, getting excited for Chinese New Year and even getting ahead of ourselves with some Easter baking planning.

Coming up next . . .

Next month on Great British Chefs we hope to bring you more new chefs and recipes, enough Easter cakes to tempt even the staunchest Lent followers and we'll be following the excitement from Obsession 2016, the cooking event hosted by Nigel Haworth and Lisa Allen up at Northcote Manor. For further inspiration take a look at our roundup of some of the new cookbook releases due out in February.

 
 
 

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