olive and Good Food Magazines
This week we have two wonderful magazines full of delicious recipes and ideas for cooking and eating out. Perfect for the weekend!

olive magazine
21 secrets to being a brilliant cook - Find out the expert tips that will help you to cook like a pro
Easter cooking; the Greek way - Maria Elia shares her cooking tips to create your perfect Easter dish with a twist
What to eat now - Chef Matt Tebutt creates the best seasonal dishes for April, a month he describes as; “the difficult month in the cook’s calendar!”
Organic Farm Milk - Jess Vaughn owner of family-run award winning Hardwicke Farm in Gloucestershire explains how she keeps her cows happy ensuring that we get the best milk from healthy, unpressured cows
The best places to eat in Lyme Regis - Mark Hix tells olive readers the best places to eat and drink in one of England’s finest seaside towns

olive
http://www.bbcmagazines.com/content/magazines/olive/
http://www.bbcsubscriptions.com/food-travel/olive-magazine
http://www.bbcgoodfood.com/content/magazine/olive/

Vive la différence! olive/ Madame Figaro survey reveals huge French/ English culinary divide
Armed with magazine recipes, internationally-influenced Brits now spend longer in the kitchen than the French, while the French prefer dining out and sticking to home grown family recipes. These are just some of the findings from an ambitious cross-Channel survey conducted by olive magazine (in the UK) in collaboration with French title Madame Figaro.

It is the first time two magazines from different countries have worked together on such an initiative, with 2061 readers of BBC Magazines and 1345 readers of Madame Figaro taking part. The results reveal huge cultural differences on all aspects of food culture.

Inspiration

· Brits have opened up to the world, with large numbers of us regularly cooking Italian food (72%), Indian (45%), Chinese (31%), and French (26%);

· The only food the French will cook with any regularity other than their own is Italian (41%), with the next being Moroccan and Spanish (11%);

· 40 per cent of French readers find ideas from family recipes, while only 20 per cent of Brits do;

· But while 41 per cent of Brits find inspiration from magazines, this is the case for just 20 per cent of French readers;

· 29 per cent of French will regularly use internet recipes versus 17 per cent in the UK.

Cooking

· Brits spend far longer in the kitchen with 50 per cent of people surveyed spending over 30 minutes on the cooking each night, compared with 27 per cent of French readers;

· However during this time the French tend to produce more courses, with 47% preparing two courses or more, versus just 18% for the Brits, suggesting they may use their time more effectively;

· When it comes to drinks, almost universally it’s just water and wine for the French at meal times, while Brits consume a variety of drinks, from fruit juice to beer;

· The French are slightly more confident in their cooking ability, awarding themselves an average of 6/10. In comparison, the Brits give themselves 5.6/10;

· While Brits specialise in making bread, the French are superior at jointing chickens and making soufflés.

Restaurants

· Provenance and seasonality are more important to the French than the Brits, who favour ethics, health benefits and price;

· The French are also less likely to let the economic climate affect their eating out, with a whopping 42 per cent having visited a Michelin starred restaurant in the past year, versus 14 per cent for the UK;

· The proportion of Brits eating fast food is on the decline, but the French are far less likely to have ever tried it (39% versus 29%).

When asked for the dish that most symbolised French cuisine, olive magazine readers voted ‘crepe suzette’ as number one, while the French said ‘veal’. When asked to name the most symbolic British dish, the French chose ‘Christmas pudding’ and not ‘le rosbif’, which was the number one choice for us Brits (accompanied with Yorkshire pudding.) The Brits’ next top choices were fish and chips, followed by a full English.

According to Christine Hayes, editor of olive: “Although the French have an enviable food heritage, it’s fascinating to see how much British people have embraced home cooking and international cuisine over the past few years.”

April’s olive has a free booklet with 25 easy French classics including Coq au vin, duck confit and tarte tatin.

The research is the result of a six month collaboration between the two magazines, with the same questions being posed to 3,406 readers in total (2061 readers of BBC Magazines and 1345 readers of Madame Figaro) in January.

Good Food April issue on sale now

The Chinese storecupboard – TV chef Ching-He Huang recommends her essential ingredients for authentic Chinese dishes, and shares four easy recipes

We love to cook – This month we begin a new series for kids and teenagers. Each month you’ll be able to collect three new recipes to make your very own cookbook. This month it’s all about eggs.

Rediscover cauliflower – Barney Desmazery puts this great British brassica centre stage in four delicious new recipes

Chic chocolate – Rich, dark and totally moreish...just a few new ways to indulge this Easter

Easter Entertaining – Top tips on homemade curries, Easter Sunday lunch, fuss free entertaining, smart suppers plus Easter bakes courtesy of James Martin

http://www.bbcmagazines.com/content/magazines/goodfood/
http://www.bbcsubscriptions.com/food-travel/good-food-magazine
http://www.bbcgoodfood.com/