BBC Good Food reveals the 21 essential kitchen skills – 2016


BBC Good Food magazine has unveiled a list of 21 essential skills to know for 2016. From rustling up quick fridge pickles, learning the secret to fluffy pancakes to perfecting courgetti; BBC Good Food have you covered.

With the rise in brunch-culture and an added investment in foodie knowledge and skills, these 21 need-to-know new techniques and recipes are set to take 2016 by storm. The full list includes the hottest new cocktail trends, how to make dips for every occasion, great lunchbox ideas and brilliant dairy and gluten free alternative recipes.


We reveal the top ten:


  1. Quick fridge pickles
  2. Deep-fried avocado
  3. Best lunchbox grains
  4. On-trend dip
  5. The new Negroni
  6. Vibrant vegan pestos
  7. Easy kimchi
  8. The secret to fluffy pancakes
  9. Perfect polenta
  10. Super-smooth houmous



  1. Quick fridge pickles

Ready to eat in a couple of hours, and great for digestive health, these couldn’t be simpler. You’ll probably already have most of the ingredients you need: salt, sugar, cider vinegar and a couple of aromatics, such as mustard seeds, Sichuan peppercorns and bay leaves. Mix five parts vinegar to one part sugar, plus a pinch of salt, and heat in a saucepan with the aromatics until the sugar has dissolved. Once cool, pour the pickling liquid over your chosen veg in a sterilised jar, seal and chill – we love using cauliflower florets and carrot batons. They will keep for a week in the fridge.


  1. Deep-fried avocado

Great with a beer, and even better as a veggie substitute for fish tacos, this is a brilliant way to use avocados that refuse to ripen. Mix 150g flour with 1/2tsp baking powder, 1/2tsp ground turmeric, a pinch of cayenne and some seasoning, then whisk in 230ml lager. Slice 2 avocados into 8 (16 slices in total). Season well, dip them in batter, then deep-fry at 180C for around 3 mins until golden.


  1. Best lunchbox grains

You need something with texture that absorbs flavour without going soggy, so look for grains with their husks on. We love siyez, amaranth, millet, emmer and spelt (try Holland & Barrett). Cook a batch and store in the fridge to use through the week.


  1. On-trend dip

In a food processor, whizz 200g feta with 200g thick Greek yogurt and 4 tbsp olive oil until smooth, then chill. Add herbs, toasted chopped nuts or dried fruit. Serve with veg sticks and flatbread.


  1. The new Negroni

Is the sbagliato (which means ‘gone wrong’). Use sparkling rosé in place of gin. Add 25ml Campari to 100ml sparkling rosé, 1 tbsp vermouth, loads of crushed ice and a slice of orange. For extra flavour, rub the rim of your glass with a strip of orange peel, squeezing to release the oils.


  1. Vibrant vegan pestos

A good pesto is all about great colour, taste and texture. The healthier option leaves out the Parmesan, so to achieve the umami hit, add 1 tbsp nutritional yeast (available at for a salty, savoury kick. A garlic clove and some good olive oil adds extra flavour. These combinations are our favourites:

  • Large handful kale and small handful pumpkin seeds
  • 2 roasted yellow peppers, 1tsp turmeric and handful toasted macadamia nuts
  • Small handfuls parsley, mint and toasted pistachios


  1. Easy kimchi

Make a batch of this fermented Korean staple to eat with rice, noodles or in a cheese toastie. Put 1 roughly chopped Chinese cabbage and 2 tbsp salt in a metal bowl and cover with cold water. Weigh down with a plate so all the leaves are submerged, then leave for 2 hrs. Mix 2 tbsp gochugaru (Korean red pepper powder) with a 5cm piece ginger shredded, 6 finely chopped garlic cloves and a tiny drizzle of water to form a paste. Drain the cabbage, squeeze out the excess water and mix with a bunch of spring onions and ½ thinly sliced daikon, making sure the veg is properly coated in the paste. Pack tightly into a sterilised jar and leave in a cool dark place for at least 5 days. Once opened, keep in the fridge and use within a month.


  1. The secret to fluffy pancakes

Separate the eggs in your recipe, beat the whites to stiff peaks, then fold into the mix with the yolks.


  1. Perfect polenta

Polenta is comfort food, and a good alternative to mash, so make sure it’s rich and creamy. Add milk – roughly 200ml to every 600ml water. Be generous with the salt (at least 2tsp per 150g polenta), and the butter too – no skimping!


  1. Super-smooth houmous

Tip the chickpeas into a big bowl, cover with cold water, then lift them out of the water and rub them between your palms to remove the skins. Lower your hands into the water – the skins should float to the surface and the chickpeas sink. Discard the skins and make your houmous as normal.


For More Info –

Go buy September 2016 Issue of BBC Good Food. 


About Author

Assistant Editor for Erisea. Lover of all things Geeky and otherwise. Feel free to say hello - @Dresdenfalls

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