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More from BBC Good Food Magazine

BBC Good Food Magazine1 min readRegional & Ethnic
Use Up Your Leftovers
If you’ve got half a pot of yogurt to use, turn it into the base of a tzatziki-style dip. This is also a great way to use any bits of veg or herbs such as mint or parsley. Coarsely grate a chunk of cucumber, then sprinkle with a pinch of salt and sq
BBC Good Food Magazine1 min readCooking, Food & Wine
New! TRADE SECRETS
Join chef Tom Kerridge and columnist Marverine Cole in conversation online at 1pm every Tuesday from 25 May-22 June. From tips on cooking over coals to enhancing recipes with beer, they share insider tips and skills to make your summer sizzle. For fu
BBC Good Food Magazine1 min readCooking, Food & Wine
Ice Cream
Always use whole milk and double cream. Look for milk with a naturally high protein content for extra creaminess, such as Guernsey and Jersey milks. Use a digital instant-read thermometer when making the custard base. It eliminates all the guesswork,