BBC Good Food Shows

The BBC Good Food Shows return this autumn in Scotland, London and Birmingham for a jam-packed day out with something for everyone. Indulge in show-stopping shopping where you can stock up on fabulous gifts and exciting kitchen gadgets, taste and buy delicious ingredients from artisan producers, get inspiration from celebrity chefs and food experts and see the stars in action with entertaining demonstrations on a range of live stages.
Much-loved and new features at all shows...
Supertheatre
Get entertained by your favourite culinary heroes, every ticket includes a seat in the star-studded Supertheatre*. Our A-list line-up includes Paul Hollywood, Mary Berry, James Martin, The Hairy Bikers, John Torode, Saturday Kitchen hosted by Tom Kerridge and many more! (Not all celebrities appear on all days at all shows, check website for details).
The Producers’ Village
A huge speciality food market will be at the heart of the show, packed with small artisan producers who pride themselves in the quality and provenance of their produce. It is the perfect place for picking up great gifts and recipe ideas. Here you can try before you buy with seasonal foods that are hard to find on the high street.
Bakes & Cakes Village
Don’t miss out on all things bakes and cakes at the BBC Good Food Shows! Look out for an array of gifts and accessories, plus you can pick up advice from top baking and cake crafting enthusiasts and specialists. Enjoy a relaxed afternoon (or morning!) tea in the Bakes and Cakes Tea Garden. Watch the world go by, and plan the rest of your day over a delicious cuppa.
BBC Good Food Kitchen
For an extra special experience, head to the BBC Good Food Kitchen where you can savour dishes inspired by recipes from the bestselling magazine with wine to match.
Eat Well Pavilion
The Eat Well Pavilion is your chance to discover wholefoods, superfoods, free-from products and natural ingredients, get advice from nutritional experts, learn healthy cooking techniques, sample a selection of delicious and nutritious food and drink, and live healthy from the inside out.
Book your tickets now, go the the BBC Good Food Show website or call 0844 581 1363.
* Standard Supertheatre seat included with advance tickets, subject to availability. Not all celebrities and features appear on all days at all shows – check website for details.

Why Japanese Cuisine Tastes So Special

Japanese cuisine, or Woshoku, is steeped in ritual and history. For centuries it remained mysterious and exotic to the western eye. Unknown ingredients with mysterious names like miso, bonito flakes and konbu would once have remained in the Japanese kitchen, but this delicate, fresh and healthy cuisine is now readily available in restaurants worldwide. Sushi conveyor belts and teppanyaki performances are commonplace and it is fast becoming one of the UK's most popular cuisines.

Diversity

Japanese cuisine is mysterious, it is different, and we want to know more about it. When I go to a Japanese restaurant I relish in the fact that you are not expected to order three standard courses. Instead, you can order as many dishes as you like (3 sides with rice and soup is typical) to share and savour all at the same time. I enjoy ordering a range of different textures, tastes and cooking methods and guzzling them with friends and family, commenting on the flavour and uniqueness of each dish.

Philosophy

This mysteriousness is also down, in part, to the Buddhism influence on Japan's culture and philosophy. Appreciating nature and respecting individual ingredients and seasons is abundant in Japanese cuisine. Both the mountains and the sea play an intrinsic role in the dishes that define Japanese cuisine, packed with fresh fish, seaweed, mushrooms, fruit and nuts.

Seasonality

Seasonality plays an important role in Japanese food because, like us, Japan enjoys four distinct seasons, which are rich and celebrated in food. In spring, new bamboo shoots are available, summer brings fresh greens, autumn and winter also bring familiar foods, and the seasons are paid tribute to with cyclic dishes appearing on menus throughout the year.

The ingredients

These seasonal ingredients influenced, of course, by their location, add diversity and interest to a cuisine whose main staple is rice. Rice is typically steamed, but also features heavily across the cuisine, from rice wine vinegar to glutinous rice cakes. Fermentation is also prominent, featuring in miso, soy sauce and kimchi to name but a few. This unique method of preservation is also incredibly good for you.

Typically, a Japanese meal consists of one rice, one soup and three side dishes. Although this has been taken to another level by some restaurants, serving as many as 14 courses. Whether you go for the more refined Japanese cuisine or not, almost always present will be the recently discovered fifth taste of Umami, present in the Japanese staple stock.

It Is Really A Perfect Homemade French Bread Recipe

This bread will knock your socks off! It's pretty simple, and super delicious! Once you start eating it, its hard to stop, especially when there's butter and the loaf came right out of the oven!

Homemade French Bread Recipe

Ingredients:

• 5-6 cups all-purpose or bread flour
• 5 teaspoons active dry yeast
• 2 teaspoons salt
• 2 cups warm water
• 1 tablespoon butter, melted
• 1 egg white
• 1 tablespoon water

Preparation Instructions:

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water and melted butter, and beat until well blended using a stand mixer with a dough hook attachment. Stir in as much of the remaining flour as you can.

2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Or knead in your mixer with the dough hook for 8 minutes on low-medium sped. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

4. Grease a large baking sheet. Place loaves, seam side down, on the prepared baking sheet. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

5. Bake in a preheated 375º F oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.