What we’re eating…

Our weekly food diary shares on-trend ingredients, fun foodie events, Insta-friendly restaurant dishes and must-try street eats.

This week we tried...

Bitter melon

fried egg on rice with bitter melon Here’s a fine example of a food that really lives up to its name. Bitter melon, also known as bitter gourd or its Indian name karela is a seeded fruit (although it resembles more of a vegetable) which tastes, you guessed it, extremely bitter. Commonly used in Asian cooking, particularly Indian, this green fruit looks a bit like a cucumber, but is usually much smaller and with a thicker, ridged exterior, although this depends on the variety. As we’ve seen from the popularity of gin & tonic and Aperol, we’re no longer adverse to bitterness in our food and drink so it’s not surprising that we’ve noticed this ingredient appearing in more restaurant dishes lately. We spotted it on the menu at Vivek Singh’s Cinnamon Kitchen as well as in our brunch at Hotel Café Royal. Featuring on a menu of filling, flavoured-packed brunch dishes including truffled eggs benedict, bitter almond French toast and a buttermilk fried chicken sandwich was this pork kimchi fried rice (left). It’s topped with a golden-yolked fried egg and, just below that, a slice of lightly pickled bitter melon, which adds a punch of bitter flavour as well as a slight acidity to the dish. Fancy experimenting with this bitterness bomb? You’ll find it fresh in certain Asian supermarkets, or frozen in Tesco

Carrot cake muffin-pancakes 

fat tall carrot cake pancakes They say breakfast is the most important meal of the day and last weekend we met a couple of chefs who, quite literally, couldn’t agree more. ‘Brunch is dead’, or German ‘brunch ist tot’ is the slogan written not just on the website, but actually tattooed on the arms of the chef-owners of trendy Michelin-starred restaurant NeoBiota, in Cologne, Germany. The seasonal menu changes regularly but usually includes a homemade bircher muesli and their signature tall pancakes (right) which we just had to try. Unlike any pancake we’ve had before, think of a cross between a muffin, a Yorkshire pudding and a fluffy American pancake. These ones are inspired by carrot cake and have a sweet, carrot-packed batter and a topping of fresh shredded beetroot, ginger cream and crunchy walnut biscuits. But what makes this the best breakfast for us is the fact that here you can order breakfast dishes as full-sized portions for around €8-10 or opt instead for medium-sized portions of three of the dishes for €25, which we happily shared between two. Forget toast or cereal, this is our kind of breakfast! 

Brazilian BBQ

beef on skewer We’ve all heard of fillet, sirloin and rib-eye steaks, but there’s so many more beef cuts to try. If you’re more of an adventurous beef lover, then recently-opened Omnino Brazilian Barbecue in London’s St Paul’s should be on your radar. Here, hunks of beef from lesser-known cuts from the rump, ribs and underside of the animal are skewered then grilled medium-rare over coals, before being presented at your table, expertly carved and served alongside an array of tapas from across Brazil. Chef Eduardo Barsotti specialises in seam butchery, breaking down the individual muscles. Picanha – the top of the rump, with a cap of fat – is the most famous of the cuts, but we were particularly taken by maminha, the ‘tail’ of the rump, with its crispy, juicy fat that reminded us of Iberico pork presa; fraldinha, from the flank, with its more open texture; and heart of rump which the chefs had studded with creamy Provolone cheese. Absolute heaven for our meat and cheese loving magazines editor, Keith Kendrick.

Last week we tried...

Edible cocktail capsules

Cocktail capsules on boardSpeyside distillery The Glenlivet has partnered with East London bar Tayēr + Elementary to create whisky-filled cocktail capsules. Rather than sipping your dram from a glass, you can try bursting a whisky bubble with their spirit-filled pods. The edible seaweed-based capsules were developed by Notpla, a brand devoted to sustainable packaging, and as they're tasteless, they don’t alter the flavour of the drink inside. Better yet, the packaging biodegrades naturally in four to six weeks – the capsules have already been used at events such as the London Marathon to help eliminate plastic waste. As well as being an experiment in sustainable technology, these boozy bites are a lighthearted way of shaking off the stereotypical image of the tweed-clad whisky drinker. Inspired by the flavours of The Glenlivet, the three capsule expressions – citrus, wood and spice – are pre-mixed cocktails made with a dash of whisky, and contain less alcohol than a standard shot. They’ve already caused quite a stir in the online whisky community, being dubbed everything from an 'abomination' to an 'interesting and tasty project'. Our verdict? We're not sure capsules will be taking over from the tumbler anytime soon, but innovation and experimentation is an integral part of the drinks industry – and arguably, that's even more important for a spirit trying to shed an old-fashioned image. The edible cocktail capsules are available during London Cocktail Week (4-13 October) at Tayēr + Elementary in London's Shoreditch.


Christmas crisps

Selection of crisps with packetsYes, it's only October, but at Good Food HQ it’s already Christmas – or should we say 'crisp'-mas! It seems that festive-flavoured crisps are trending this year, and we’ve tried many different varieties from several brands over the past two weeks. The latest and most impressive to land on our desks so far is the offering from Walkers. Why? When we conducted a blind taste test with our cookery team, they managed to guess nearly all of the flavours by taste alone, from turkey & stuffing,  and pigs in blankets to cheese & cranberry and Brussels sprouts. Naturally, the most divisive were the sprout-flavoured crisps – they taste very vegetal and have a slightly off-putting green hue – but most identified the flavour (however, it also tastes reminiscent of crispy seaweed from a Chinese restaurant). If you fancy trying them yourself, find them in most major retailers from now through Christmas. As for the competition, we’ve tried tree-shaped (and flavoured) tortilla chips from Morrisons and turkey, sage & onion crisps from Fairfields Farm – both were sadly unconvincing – and spotted more Christmas dinner-inspired crisps at Tesco (turkey & stuffing) and Co-op (cauliflower cheese). 

Biodynamic mushrooms

Mushrooms in potAs we become increasingly aware of our impact on the environment, finding out more about how our food is farmed is more important than ever. Organic grocer Abel & Cole works with several biodynamic farmers, such as Brambletye Farm in Sussex, a supplier of biodynamic mushrooms. But what exactly is biodynamic farming? First developed in the early 1920s, it’s similar to organic farming – in fact, for farms to be accredited biodynamic, they must first be certified organic – in that the aim is to be as environmentally friendly as possible. But, biodynamic farms put a particular emphasis on being as self-contained as possible, too. For example, if a source of nutrients or pest treatment is needed, it’s grown or raised on the farm itself. In the case of mushrooms, this means sourcing the substrate (the substance mushrooms are grown on) from the farm. Brambletye Farm make their own substrate from woodchips reserved from the maintenance of the hedges around the farm, and in keeping with biodynamic regulations, the wood is not chemically treated after felling. Then, once the mushrooms are harvested, the spent mushroom substrate is spread around Brambletye’s fruit trees as mulch, a practice typical of the kind of ‘circular farming’ you find at biodynamic farms. We enjoyed these mushrooms in a hearty risotto. If you fancy trying them too, order online from Able & Cole.

Earlier this month we tried...

Asian-inspired carbonara 

park carbonara at park chinois A classic Italian carbonara is hard to beat, so when we spotted a carbonara on the menu at swanky Chinese restaurant Park Chinois in London’s Mayfair, we were dubious. The ‘Park Carbonara’ combines classic Italian carbonara ingredients egg and guanciale with ingredients you wouldn’t usually find in the dish, that are more typical of Asian cuisine – udon noodles, sea urchin, seaweed powder and shisho leaves. Head Chef Liang Koon Cheung explains, ‘The Park Carbonara was inspired by our chefs’ global travels – it gives a nod to the best of Italian cooking but using ingredients and cooking techniques from around the world. Each ingredient is chosen for its ability to emulate the best of a carbonara, despite not being typically associated with it – the sea urchin for instance adds both creaminess and saltiness to the dish that complements the guanciale; the egg is cooked to 65 degrees so that it has both the perfect texture and mouthfeel, meaning the dish doesn’t require the traditional butter or cheese as this gives the much-needed creamy quality.’ The result is a super silky, creamy-tasting and satisfyingly umami pasta dish that rivals the Italian classic. Prefer to stay true to the original, though? Try our next level carbonara


Orkney wild goose

meat in a pan Sales of game have increased by 73% over the last decade, but while you may be familiar with cheffy favourites, such as venison, grouse and rabbit, wild goose will be new to you. That’s because, since 1981, wild goose meat has been illegal to sell under the Wildlife and Countryside Act. But now a carefully-managed, sustainable population project has made the meat available across Scotland. Because of the rising numbers of geese, The Orkney Resident Greylag Goose Project shoots the birds to protect agricultural crops and help boost local businesses. So, what does it taste like and how should you cook it? The meat is dark and rich – similar to duck breast, but denser – so pan-frying to medium-rare is ideal, then serve with a fruity or spicy sauce. It also works well cooked low-and-slow in goose fat, before shredding and forming into rillettes or pulled and served in tacos. Or serve cold, like ham, carved thinly and enjoyed with pickles and chutney. Both a hunter and a butcher of Orkney greylag goose are entrants in the forthcoming Eat Game Awards, which celebrates contributions to the cooking and eating of game. To nominate your favourite chef, restaurant, pub, farmer’s market or street food stall, game meat product, retailer, butcher or hero, go to the website. Entries close on 1 November and winners will be announced in January next year.


croquetas Can't get enough of croquetas? Typically a Spanish snack involving a creamy Iberico ham filling coated in crispy breadcrumbs, these soft-centred, crunchy morsels have become so popular that you’ll now find variations of them on menus all across the country. There’s even an annual croqueta challenge held by London’s Salt Yard restaurant group where chefs compete to create the best. This year, our very own Lulu Grimes was invited to be a judge in the final. The eight finalists competing were Dehesa, Ember Yard, Paradise by way of Kensal Green, Inko Nito, The Coach, Galvin, Bubbledogs and Salt Yard. Competition was fierce, but we loved The Coach’s chorizo & Danish blue entry, which was served alongside a complementary amontillado sherry – bonus points from us! And hats off to Japanese outliers Inko Nito whose croquetas (pictured) will feature on the Salt Yard Group’s menus as a prize. These beef-cheek-centered beauties are delicate and soft yet crisp and flavoured with chilli, sake and sesame. And the winner? Paradise’s spiced lamb with smoky chilli aubergine, packing excellent flavour, texture and a good kick of chilli.

Earlier this month we tried...


Pumpkin spice almond butter

porridge with almond butter and blackberries The leaves have begun to fall, the warmer jackets are coming out – pumpkin spice season is upon us! Yes, thanks to our friends across the pond, ‘pumpkin spice’ has become synonymous with autumn. Inspired by pumpkin pie – typically spiced with a warming blend made from cinnamon, nutmeg, ginger and allspice or cloves – coffee giant Starbucks began making pumpkin spice lattes in 2003, and the world went crazy for them. Since then, online searches for recipes relating to pumpkin spice have continued to increase, and we see new products launching every autumn, from the bizarre (pumpkin-spiced Spam anyone?) to the delicious. The latest is this limited-edition pumpkin spice almond butter by nut butter specialists Pip & Nut. A sweet almond butter heady with cinnamon, nutmeg and cloves, it also contains pumpkin seeds for an extra nod to the theme. We love it swirled through porridge (as pictured here) but it would also be excellent in baking – add it to biscuits or drizzle over carrot cake for extra warmth. Got the pumpkin spice fever? Try making our pumpkin spice scones, pumpkin spice latte or traditional pumpkin pie


sliced cactus Everybody’s favourite prickly plant has been trending for the past few years in homeware, and when it comes to succulent-themed kitchen kit, we've seen it all, from glasses and citrus squeezers to plates and tea towels. But this week, we’re taking the idea of cactus in the kitchen a little bit further by eating it. Popular in Mexico, cactus (specifically the nopales, or ‘prickly pear’, variety) is used in several dishes, including salads, and can be eaten raw or cooked. Now you can try this Mexican delicacy in the UK thanks to Gran Luchito, which is selling jars of its sliced cactus in Waitrose & Partners stores and on Ocado. The peeled, sliced cactus is jarred in a vinegar-based brine along with onion and spices. Don’t be put off by their slimy appearance – trust us, they don’t taste as bad as they first look and feel! In fact, although tender, they still have some bite, and taste a little like pickled jalapeños without the chilli heat. These ones also have a strong oregano flavour, which must be part of Gran Luchito’s ‘secret blend of herbs and spices’. For those who aren’t keen on chilli, they’d make a great alternative to pickled jalapeños for adding a bit of extra texture to tacos, nachos, quesadillas and Mexican salads.

Tea-flavoured chocolates 

pierre marcolini tea chocolates We are a nation of tea and chocolate lovers – research suggests that we eat around 660,900 tonnes of chocolate and drink around 36 billion cups of tea a year – and recently, we’ve spotted several chocolatiers combining the two. Pierre Marcolini’s new autumn collection is entirely inspired by teatime, and includes dark and milk chocolate bars flavoured with jasmine or smoky lapsang tea, yuzu & matcha ganache hearts covered in white chocolate and, our favourite, a gluten-free Earl Grey cake topped with a yuzu-matcha white chocolate ganache. And we’ve seen plenty of other tea-inspired choccies out there too, including brand-new matcha truffles from Willie’s Cacao, Earl Grey-inspired afternoon tea truffles from Charbonnel & Walker and a matcha white chocolate bar from Compartes. Love the combination of tea and chocolate? Try making our Earl Grey & chocolate torte, matcha & white chocolate blondies or chocolate tea-pots

Earlier this month we tried...

Chinese dumplings

Chinese dumplings dim sumSteamers at the ready – it’s nearly National Dumpling Day (Thursday 26 Sept)! Don’t know your har gow dumplings from your siu mai? We went to Dumplings Legend in London’s Chinatown to find out about some of the most popular dumplings in Chinese dim sum. First up, Shanghainese Xiao Long Bao (pictured, bottom), commonly known as soup dumplings. Pork is mixed with a gelatinized meat broth, then packed into thin rounds of dough and folded into pleated dumplings before being steamed so that the broth liquefies, poaching the pork in a delicious savoury soup. We had a chilli-spiked version and it’s a real winner. Although these are originally from Shanghai, they’re so popular that they have become an integral part of dim sum, which is typically Cantonese. Next, we tried two of the three main pillars of Cantonese dim sum: Har Gow and Siu Mai. Har Gow (pictured, left) are made from thin, rice-flour dough (which must have at least seven-10 pleats!) and are packed with prawns. Siu Mai (pictured, right) are traditionally filled with chopped pork and wrapped in a fresh dumpling skin that’s left open to reveal some of the filling, then topped with cod’s roe. Fancy something a bit different? Catch Australian chef Brendan Pang’s residency at the restaurant (26 Sept–26 Oct) – he’ll be making Chinese dishes (including dumplings), with an Aussie twist. Crispy salt & pepper crocodile, anyone?  

Cheese & chocolate 

stilton and cookie pick and cheeseSweet dreams are made of cheese, and this new venture from Mathew Carver, the man behind Camden restaurant The Cheese Bar has made our wildest cheesy dreams come true. In a genius first, Mathew has made cheese & wine more accessible (literally!) with a conveyer-belt-style restaurant – think Yo! Sushi, but with cheese. Part of the newly opened Seven Dials Market in central London, Pick & Cheese consists of a large bar along which a conveyer belt runs. On the belt are different coloured (according to price), numbered plates of British cheese and charcuterie. A well-designed menu explains each cheese and what it’s paired with, as well as a suggested accompanying wine. Don’t expect bog-standard accompaniments like chutney and grapes though – Mathew, along with cheesemonger Sam Wilkin, has chosen unique, unexpected pairings which might raise eyebrows, such as Cropwell Bishop stilton with a chocolate & oat cookie. Sam explains ‘Why does blue cheese and chocolate work so well? Put simply, it’s about the contrasting flavours of salty and sweet. We chose to bring chocolate to the dish in the form of a biscuit for texture – the fudginess of the cheese is cut through by the snap of the cookie. A match made in heaven.’ And we agree! Hats off to the Pick & Cheese team.


koshari Egyptian bowl food From poké and sushi bowls to burrito and Buddha bowls, the past three years have seen our love of ‘bowl food’ skyrocket – it was even served at Prince Harry and Megan Markle’s wedding! This week, we experienced a kind of bowl food that we haven’t tried before: koshari (also kushari) is an Egyptian dish, traditionally made from a filling base of rice, lentils and macaroni topped with a spicy tomato sauce, chickpeas, fried onions and garlic, vinegar or chilli. It's widespread in Egypt because it's not only nutritious, it’s also filling and cheap – you’ll find it served on almost every street corner of Egypt, as well as in Egyptian homes. Now though, you can find it in central London too. Koshari Street in Covent Garden sells koshari bowls in a range of traditional (the classic koshari) and other varieties with exciting, healthy toppings. Our favourite is the Plant Power koshari, which swaps the usual base for quinoa and is topped with tomato sauce, spicy cauliflower & sweet potato, chickpeas, a fresh, vibrant sumac & mint dressing, fried onions and a spicy doqqa nut mix (a special blend of herbs, spices and nuts). Fancy being bowled over? Check out our best ever bowl food recipes


Earlier this month we tried...

Barbecued corn

barbecued cornHear the word 'barbecue' and your first thoughts might be of juicy burgers, sizzling sausages or even hot, charred halloumi but we've noticed another ingredient gracing the grills this summer: sweetcorn. Yes, barbecued corn on the cob is making a comeback, spearheaded by food writers and chefs across social media. Not only is it inexpensive and veggie-friendly, it's absolutely delicious cooked on the coals, as the kernels char and blister for that sweet-smoky taste. That sunshine-yellow hue is also very Insta-friendly! We had it recently at east London's Rochelle Canteen as part of a collaboration dinner with barbecue makers Big Green Egg. Charred to perfection, it was rubbed with a spiced burnt butter for added oomph. If you fancy making something similar at your next BBQ (quick, while it's still warm!), try our grilled corn with chilli mayonnaise, coriander & feta, BBQ corn cobs with comté & herb butter or check out our five ways with corn on the cob


English vermouth

rosso vermouth cocktailEnglish wine is most definitely on the up. With over 200 vineyards in the UK that you can visit and tour, we're spoilt for choice. Thanks also to a bumper 2018 harvest, producers are looking at new ways to use surplus grape juice – and one of the most popular options is vermouth. A fortified wine made with various botanicals and spices, it is a key ingredient in plenty of beloved cocktails, including martinis, negronis and manhattans. We've noticed more and more English vermouths riding in the slipstream of wine producers and taking flavour inspiration from the English countryside. We visited Bolney Wine Estate in Sussex to try their new rosso vermouth, which uses up excess produce and ingredients from the local hedgerow, including sweet sloes and elderberries, which would normally go to waste. We tried it with elderflower tonic and a sprig of lemon thyme for a refreshing summery drink – a delicious mix of bitterness, earthy botanicals and jammy sweetness. 


Vegan bacon sandwich

coco di mama this isn't bacon vegan bacon sandwich With veganism bigger than ever, we've tried many plant-based meat alternatives at Good HQ – the good, the bad and the ugly – and the latest to grace our table was, thankfully, in the first camp. You may already have heard of This™, which makes meat alternatives, including 'THIS isn't chicken'. Now, thanks to a collaboration with London-based Italian-to-go brand Coco di Mama, you can buy a 'THIS isn't bacon' sandwich in the capital. Although the texture and appearance is more reminiscent of roast beef or pastrami, the taste is incredibly meaty with the salty, smokiness of bacon and it makes a very satisfying sarnie. We'd go as far as to say, this a great bacon alternative, especially when compared to other fake bacon (or 'fakin'!) we've tried. Made largely from GM-free soy beans, peas and water, it's high in protein but lower in calories than bacon, plus it's nitrate- and antibiotic-free, and creates far less carbon emissions in production than meat. If you're keen to try This™, you can also find it on Ocado

Earlier this month we tried...

Zero waste week

elemental beer with cucumbers Despite the autumnal chill in the air, we’re still clinging to summer with this drink. Elemental Cucumis Sativus is a crisp, sour ale with clean, refreshing cucumber flavours, and it screams summer with every sip. The perfect tipple for Zero Waste Week (2-6 September), London-based brewery Fourpure Brewing Co partnered with social enterprise brewery Toast Ale to make a beer that uses surplus bread (that would otherwise be wasted) from local bakeries, in the brewing process instead of malted barley. The beer was created for Tate in line with its recent collaboration with Studio Olafur Eliasson Kitchen. The emphasis for both Tate and Studio Olafur Eliasson Kitchen is sustainability, with a focus on keeping food miles and waste low and using ingredients sourced from ethical producers. And if the food is going to be sustainably made, the drinks should be too, hence this new collaboration. Find Elemental at Tate bars or buy online.

Vegan Indian 

romy gill We’ve noticed a new wave of Indian chefs, restaurants and cookbooks lately and a particular rise in those with a vegetarian and vegan emphasis. Last week, we cooked veggie dishes from Meera Sodha’s latest book, East (which focuses on vegetarian and vegan dishes from across Asia), and this week, we’ve been at the launch of Romy Gill’s new vegan Indian book, Zaika. Romy prepared a feast to celebrate the launch, including a samosa chaat, which combined spiced potato with crunchy bits of poori and pomegranate seeds; rich baby aubergine cooked in coconut milk with the unexpected (but delicious) addition of dill; a beautifully fresh kachumber with fennel and apple, and Romy’s special cauliflower that was lightly pickled and roasted – a true feast of vibrant flavours and textures. If that has you salivating, you can also find an exclusive vegan recipe from Romy, the squash & cabbage sabzi (pictured), in our September issue. Plus, Romy has just been announced as one of the chefs on the soon to be revamped Ready Steady Cook – you heard it here first! 


insects Stuff on skewers is all the rage at the moment, be it beef or lamb, pork or chicken, tofu or veggies. But how about insects? They might not sound appealing to our British sensibilities, but in Thailand, people have been eating them for years. On holiday in Thailand, our magazines editor Keith Kendrick and his family found stall after stall at street food markets selling insect skewers, deep-fried and sprinkled with chilli and salt, alongside the grilled meats and fruit smoothie makers. A vendor in Koh Samui’s Fisherman’s Village – a popular destination for Brits – said they’re low in calories and high in protein, so if you’re thinking of cutting back on meat, why not try a crunchy cricket or a (bigger) grasshopper (careful of the legs though – they get stuck in your teeth)? Perhaps silkworms are more your thing (they have a creamy texture like tofu)? Or if you’re feeling particularly peckish, a giant water bug (Maeng Da) – though the wings can be tricky to swallow! So, what do they taste like? Well, of nothing much, really: a little bland, like potatoes, until you season them. Still, if eating less meat is your mission and you’re not ready to go fully vegetarian, insects are the way to go. Here, we've tried (and not hated!) peri-peri flavoured roasted crickets from Eat Grub and seen crickets being used in flour, cereal bars and other snacks. 

Earlier this week we tried...

Wild mushrooms

large parasol mushroom in grassThough some varieties start to pop up in spring, it’s mid-late summer that truly marks the start of the wild mushroom season, and with all the rain and shine we’ve been having, they seem to be in abundance. We’ve seen our contributing editor, Tom Kerridge, post a picture of a punnet of the most perfect ceps (aka porcini or penny buns), and London restaurant Quo Vadis has had immaculate beach-ball sized puff balls in its kitchen this week. Our very own Barney Desmazery spent the bank holiday weekend in Wales with expert forager Craig Evans, a.k.a the coastal forager, where they found these enormous parasol mushrooms which he sliced and fried in butter and served with an egg yolk – ‘they had the deep woodland flavour of ceps with the silky texture of oyster mushrooms’, described Barney. Edible fungi are one of nature’s true gifts to the kitchen, but please never pick mushrooms unless you’re with an expert, or, for a safer option, you can find several varieties of wild mushrooms, both dried and fresh, in your local greengrocers or large supermarket. Still got shroom for more edible fungi inspiration? Check out our best ever wild mushrooms recipe collection

Vegan ‘tuna’ poké

island poke watermelon vegan poke bowlSince Hawaiian poké bowls arrived in our capital around three years ago, their popularity has continued to rocket. The word poké comes from the Hawaiian word ‘to chop’ or ‘cut’, and the bowls usually consist of chopped raw fish, marinated in Asian sauces like sesame and soy, served on sushi rice, with various veg-based toppings. Until recently, opting for a vegan version would mean having a bowl in which the main ingredient (the fish) was simply omitted, and perhaps tofu added. Not anymore, though. London-based Island Poké has created ‘Europe’s first plant-based tuna poké bowl’, using an ingredient you might not have expected as a tuna substitute: melon. Yep, watermelon is marinated with similar ingredients to Island’s tuna marinade, and gently cooked to result in a look and feel that, at first, does seem to mimic raw tuna. We say ‘at first’ because beyond its impressive tuna-like appearance and slightly similar texture, it does taste like marinated melon. That said, we found it a nice complementary addition to the bowl, which also got the thumbs up from our resident vegan.


Bull’s heart tomatoes

bull's heart tomatoes in crateThe fresh flavour of ripe tomatoes is the true taste of summer, and right now is a great time to eat them. We’re seeing restaurants making the most of all kinds of delicious varieties, from small, sweet datterini tomatoes to bigger, meatier bull’s heart tomatoes. Named after their ox-heart-like shape and size, bull’s heart tomatoes (also known by the French as Coeur de boeuf, or Italian Cuor di Bue) are special in that they have more flesh inside than juice and seeds, so are not only firmer and meatier in texture, but are also less acidic. They’re mild, sweet and fresh. We’ve spotted them on the menu combined with sweet onions in a salad at Hackney’s Bright restaurant; with peach, salted ricotta & fennel at Little Duck the Picklery and served on toast with whipped ricotta and marjoram at Brixton’s Salon. At home, they’re delicious simply sprinkled with sea salt and a dash of olive oil eaten by themselves, in a simple tomato & mozzarella salad or on toast. Find them in specialist greengrocers. 

Missed an entry in our food diary? Find out what we've eaten previously...
What we ate in August 2019
What we ate in July 2019
What we ate in June 2019
What we ate in May 2019
What we ate in April 2019
What we ate in March 2019
What we ate in February 2019
What we ate in January 2019
What we ate in December 2018

What we ate in November 2018
What we ate in October 2018
What we ate in September 2018

What we ate in August 2018
What we ate in July 2018
What we ate in June 2018
What we ate in May 2018
What we ate in April 2018
What we ate in March 2018
What we ate in February 2018
What we ate in January 2018
What we ate in December 2017 
What we ate in November 2017
What we ate in October 2017
What we ate in September 2017
What we ate in August 2017
What we ate in July 2017
What we ate in June 2017
What we ate in May 2017
What we ate in April 2017
What we ate in March 2017
What we ate in February 2017
What we ate in January 2017
What we ate in December 2016
What we ate in November 2016
What we ate in October 2016
What we ate in September 2016
What we ate in August 2016
What we ate in July 2016
What we ate in June 2016
What we ate in May 2016
What we ate in April 2016
One year of food trends

Comments, questions and tips

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fkeates's picture
27th Aug, 2018
Even better than plastic free tea bags is loose leaf tea... apart from the packaging to hold the leaves - which can be paper depending where bought - there's no other packaging to deal with. Far better for the environment.
23rd Apr, 2019
This is actually a very informative article – not like most of what I see online. Thanks for the free share and looking forward to reading your updates! simply wow! HERE.....>>>­­W­­­­w­­­­w­­.m­­o­­n­­e­­y­­u­­r­­b­­a­­n.­­­­c­­­­o­­­­­­m
22nd May, 2017
What is unappealing about the ramen pic is that the egg white looks raw...I assume it'll cook in the (hopefully) hot broth? I always love a runny yolk, but NOT raw egg white! :-)
Craig McKee
9th May, 2016
Are there links to these recipes?
selimcan22's picture
27th Oct, 2016
cheese bread is very tasty. My place for breakfast every morning.
18th Mar, 2016
Normally a fan of the sweet/savoury combo (bacon and banana toasted sandwich was my epiphany) but the bacon hot cross bun is wrong. Keep 'em a sweet treat!
24th Jan, 2016
I don't know who is doing the PR for Shuang Shuang but they've pulled a blinder. They seem to be everywhere this weekend, not always positively reviewed though.
2nd Oct, 2015
Love these articles, please keep them coming!
21st Aug, 2015
Would like to try the Blackberry Bakewell recipe, but couldn't find a link. Is it available, please?
11th Jul, 2015
Where are the recipes for these delicious looking treats??
goodfoodteam's picture
11th May, 2016
Thank you for your feedback. This page is a visual diary of food and drink trends made or spotted by the Good Food team on their travels. We don't create recipes for these as sometimes they are a product, an experiment in our Test Kitchen or are made especially by another chef or producer. However, if we spot a key trend we think you’ll love we will develop it into a recipe – so let us know if there’s something you’d like to see more of!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.