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The best of March on Great British Chefs

The best of March on Great British Chefs

by Great British Chefs 01 April 2016

We take a look back at March on Great British Chefs, and all the news, features and recipes we shared. From Easter baking ideas to Brazilian food guides and our new Great Italian Chefs app, this month certainly welcomed spring in style.

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

Easter, can I have some more?

While the thought of inserting one more chocolate egg or piece of cake into your mouth might make you feel a little unwell at present, it's a testament to the skills of our chefs and bloggers that we're still drooling at the memory of some of the Easter content we published this month in spite of how tight our waistbands have become since the bank holiday weekend. Tom Wildman explored the Easter traditions of countries around the world and we shared recipes of some of our favourites, including Louise Robinson's Swedish semla, Karen Burns Booth's Russian Pashka and her fluffy, light as a feather Coconut cake recipe inspired by an American classic. Rosana McPhee's Easter egg cake was made specially with a view to creating a dazzling centrepiece, although we also loved Francesco Mazzei's stunning (and unusual) Chocolate cake recipe – if only because the innovative addition of smoked aubergine to the mix meant we could almost pass it off as one of our five a day.

In the app of the gods

 
 

Thanks to the sterling work of our tech team (who no doubt spent the majority of the long weekend sleeping) this month we launched our long-awaited Great Italian Chefs app. The app contains over a hundred recipes from twenty-six chefs with a dazzling thirty-eight Michelin stars between them. These chefs are among the visionaries helping to redefine contemporary Italian cuisine, from the legendary Cerea brothers to rising stars like Fabrizio Marino, Daniele Usai and Lorenzo Cogo.

Speaking of Great Italian Chefs, we welcomed both Gennaro Esposito and Francesco Bracali to the fold this month who each brought with them a number of stunning recipes. Gennaro's Chicken cacciatore recipe is a refined take on a rustic classic, while Francesco's Smoked eel tempura is served with onion ice cream, for an innovative (and palate-confusing) creamy hit. We've shared guides on how to make garlic bread, spaghetti Bolognese and bruschetta along with slightly more complicated Italian classics such as panna cotta and saltimbocca.

Over on Great British Chefs, Hambleton Hall's Aaron Patterson made his debut, sharing some colourful, confident recipes like Seared tuna with tofu and miso and Colwick cheese tortellini with pumpkin velouté. Robert Ortiz gave us the world's most colourful pork chop recipe, Pascal Aussignac got some prunes drunk to make a gorgeous French dessert and Clare Gazzard talked us through the trend for natural beer in all its cloudy glory.

 

The food less travelled

As usual, our wanderlust wasn't just limited to Italy – although, as our TASTEscape guide to Rome demonstrated, it proves a good place to start. As excitement begins to build ahead of the Rio Olympics we turned our eye greedily on all things Brazilian, with the help of Marcello Tully of Kinloch Lodge. From Rio de Janeiro to Manaus and beyond, Marcello's fascinating food guides are a great introduction to the uninitiated. Izzy Burton scoured the world for some of the most unusual ingredients which are currently on the rise in Michelin-starred kitchens, Katie Smith showed us the culinary delights of Cambridge and, to help start your trip off on a foodie bent before even leaving the airport, Tom Shingler spoke to Heston Blumenthal about The Perfectionists' Café in Heathrow Terminal 2.

 

TV dinners

As Marcus Wareing and Professor Mark Miodownik battled it out on BBC4 to prove whether classical cooking or modern science are the mightier force in the kitchen, we spoke to Chantelle Nicholson, Marcus' operations director, about what it was like to work on the show. Over on BBC2 it seemed the TV gods were listening when we bemoaned the long wait until the new series of the Great British Bake Off as the professional series, Crème de la Crème, began. As usual, Howard Middleton was watching ready to dissect each broken dream in his own imitable style.

 
 
 

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