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The best of May on Great British Chefs

The best of May on Great British Chefs

by Great British Chefs 31 May 2016

We take a look back at the recipes, features and guides published throughout May. With three new chefs bringing a whole host of vibrant recipes with them, it was a month full of bright colours and bold flavours.

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

Week minded

May was a month packed with foodie celebrations and weeks dedicated to particular ingredients or diets. You know us, there's nothing we love more than to find a recipe fit for every occasion, like Victoria Glass' glorious Sweet potato falafel recipe for National Vegetarian Week or Alessandro Gavagna's Grilled potato salad recipe just in time for National Barbecue Week.

British Tomato Week heralded the beginning of tomato season in the UK and safe to say we were a little bit excited, with a colourful array of tomato recipes demonstrating the fruit's sheer versatility. Robert Thompson's Tomato ceviche provided a fantastic low carb accompaniment to a slab of charred mackerel fillet, while Andrew MacKenzie's Imam Bayildi recipe, beautifully presented with a fan effect of tomato and aubergine slices, offered a wonderful vegetarian side dish fit for a Turkish feast.

Nestled between these celebrations was, rather appropriately, British Sandwich Week. Helen Graves, a woman whose ancestry must surely link up with the Earl of Sandwich somewhere down the line, shared some fantastic recipes with us, including Indian street favourite the Mumbai sandwich, Scandi-influenced Radish open sandwiches with anchovy butter and the Italian-American sandwich behemoth that is the Muffaletta.

Sweetness and light entertainment

With summer on the horizon we gathered together some of the most weird and wonderful ice cream flavours our Italian chefs have to offer – onion ice cream, anyone? – in a list of 5 unusual ice cream flavours to try. If your tastes are more fior di latte than mackerel sorbet, fear not – Craig Angus has been diligently sampling some of the best of its kind in the UK as he discovered more about the history of Italian ice cream in Scotland. From gun-toting nonnas to modern innovators pushing flavour boundaries, it makes a fascinating read (just be sure to read Izzy Burton's guide to restaurants in Glasgow to line your stomach with something savoury if you do plan on going on an ice cream odyssey of your own).

Izzy Burton also laid out her predictions for what would happen during the new series of Great British Menu and our exclusive coverage of ITV's The Wine Show continued, with Amelia Singer taking us through the themes and discoveries of each episode. Howard, too, continued his inimitable analysis of Bake Off: Crème de la Crème, taking us right through to the tense final episode. With this over, the yearning for the real Great British Bake Off begins again in earnest...

We've taken to the small screen ourselves, too, producing a number of fun new recipe videos. Too hungry to read? No matter, learn how to make delicious dinner recipes such as Victoria Glass' Korean beef bulgogi, Karen Burns Booth's Brazilian beef and sweet potato wedges and Danny Kingston's hearty Tex Mex macaroni cheese.

 
 

Best and brightest

As if mirroring the landscape (not to mention the vibrant displays of seasonal vegetables in the supermarkets) a lot of the content we shared this month was colourful to say the least. Our two new Italian chefs, Viviana Varese and Matteo Metullio gave our eyes a good feeding with their recipes; Viviana used saffron, cocoa, tomato, beetroot and rocket to create a glorious sheet of Rainbow pasta, while Matteo Metullio paired venison with blood oranges, mango with caramel and prawn with yuzu purée in his selection of beautifully plated dishes.

Elsewhere Graham Hornigold had us feeling the pressure this month, creating some glorious sous vide fruit recipes. From Compressed melon soup with warm lemon madeleines to sticky Rum-poached pineapple on a bed of coconut cream, these dishes inspired us all to get creative with vacuum cooking. Steven Doherty joined the site, bringing with him some British classics (think Pea and ham soup and a tantalisingly towering Raspberry shortbread stack) plus a few twists on favourites, such as his Lemon and passion fruit tart.

Tom Wildman explored poké, the Hawaiian fish dish taking the food world by storm, and gave us tips on stocking up on essential Chinese store cupboard ingredients with help – handy, after Andrew Wong's guide to Chinese regional cooking got us feeling all inspired. Howard Middleton took us through unexpected traces of gluten in everyday ingredients, we got a glimpse into the way Billingsgate Market works thanks to Tom Shingler and, a little further afield, we've been learning all about Barbados, from its food and drink scene to some of the best rum distilleries on the island.

 
 

Political hot potato recipe

This month the BBC announced plans to wind down BBC Food and archive over 11,000 of its recipes, a move which naturally upset thousands of people. Great British Chefs' CEO Ollie Lloyd discussed the cultural significance of BBC Food's collection of accessible recipes, sharing his solution to the problems the Beeb had been hoping to solve when it came to the decision.

 
 
 

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