Innholdsfortegnelse for July 2025 i Good Food

I’m in charge of the food shopping in our household and, like everyone else, I’ve seen our weekly outlay skyrocket. The solution is to cook smart – which is also the name of the campaign we’ve been running through the economic crisis, delivering recipes, tips and guidance on making the most of your grocery spend. In this issue, we’re doubling down on our mission with a 25-page Cook Smart special, to help you stress less and eat well. Our Sunday Prep = Weeknight Wins feature (p42) is a game-changer; just one hour of prep unlocks a fridgeful of speedy dinners. And on page 60, try Claire Thomson’s deliciously simple one-pan bean recipes. We’ve also tapped into the wisdom of Good Food’s friends – including Matt Tebbutt, Nadiya Hussain and Jeremy…

BSME Awards 2024 Editor of the Year (Food and Drink) Keith Kendrick, Good Food PPA Awards 2024 Campaign of the Year: Good Food app takeover by Nadiya Hussain AOP Digital Publishing Awards 2023 Editorial Team of the Year: Consumer Good Food and olive AOP Digital Publishing Awards 2023 Best Online Brand: Consumer Good Food BSME Awards 2023 The Readly Award Good Food What’s Your Perfect Comfort Food? (October 2022) The Publisher Podcast Awards 2023 Best Food & Drink Podcast Good Food Podcast PPA Awards 2022 Media Brand of the Year (Consumer Media) Good Food PPA Awards 2022 Editor of the Year (Consumer Media) Lily Barclay goodfood.com and olivemagazine.com PPA Awards 2022 Writer of the Year Melissa Thompson, Good Food BSME Awards 2021 Editor of the Year, Food & Drink Lily Barclay…

Enjoy homegrown strawberries all summer with these ready-to-hang baskets – no planting required. Choose either the classic red Sweet Summer for juicy, sun-ripened harvests, or the unique white Pineberry, offering a tropical pineapple twist. Ideal for patios, balconies, and small spaces, each basket includes five compact, low-maintenance plants that fruit continuously from June. Their tidy growth and few runners mean more berries and less work. Baskets hang at eye level for easy picking and add charm without taking up ground space. Sweet Summer (320101) or Pineberry (320104). 2 x 25cm hanging baskets. 320104 320101 JUST £19.99 (RRP £29.99) plus p&p* HOW TO ORDER Visit yougarden.com/GF200 T&Cs: Orders are despatched from 5-7 working days. *Postage £6.99 per-order. Offer subject to availability and in the event that this offer is oversubscribed, we…

Just £6.75 £1 per issue Subscriber benefits • Great savings vs the shop price • Free delivery direct to your door • Never miss an issue of your favourite food magazine • Discounted Good Food Show tickets • Subscriber-only offers on wine and travel TERMS AND CONDITIONS *This offer is available to UK delivery addresses only. You will pay £5 for your first five issues, then £24.50 every six issues, saving 40 per cent on the usual shop price by Direct Debit. You will be notified of any future price changes before they take effect. This offer closes on 31 July 2025. All savings are calculated as a percentage of the full shop price. Should the magazine ordered change in frequency, we will honour the number of issues and not…

Turkish lentil tomato soup For one of the easiest soups of all, cook split red lentils with veg and spices until sublime in texture. The flavours are inspired by Turkish cuisine, including the serving suggestion of dried mint, chilli flakes and plain yogurt. Try serving warm, not piping hot, so those flavours can sing. SERVES 4 PREP 15 mins COOK 45 mins EASY V 4 tbsp olive oil, plus a drizzle4 celery stalks, finely chopped1 onion, finely chopped1 red pepper, deseeded and finely chopped2 carrots, coarsely grated2 garlic cloves, finely chopped1 tbsp Turkish pepper paste or 2 tsp tomato purée mixed with 2 tsp unsmoked sweet paprika1 tbsp ground cumin400g can chopped tomatoes150g split red lentils, rinsed and drained1 litre vegetable stock or water½ lemon, juiced To serve 1 garlic…

They may be small but they are certainly mighty when it comes to supporting health. Just one handful of strawberries, blueberries or raspberries contributes essential disease-fighting nutrients, as well as important vitamins and minerals. They also help to curb sweet cravings and boost your daily plant foods. 5 REASONS TO EAT BERRIES May help manage blood sugar levels Blueberries and raspberries are high in fibre and have a low glycaemic index (GI). This means they won’t cause blood sugar levels to spike. They also contain natural compounds, called flavonoids, that may help improve sensitivity to insulin. May support a healthy heart Strawberries and blueberries are rich in colourful anthocyanidins pigments, which have protective antioxidant properties. These may help to prevent inflammatory conditions, such as heart disease. May contribute to good…

Tomatoes Nothing beats the sweet, sun-ripened flavour of seasonal tomatoes. Whether they’re roasted, raw or simmered into sauces, they can add vibrancy and depth to so many dishes. At their peak, tomatoes need little fuss – just let their natural qualities shine. Tomato, burrata & prosciutto loaded focaccia With a leafy salad on the side, this makes a satisfying lunch. You can use fresh, shop-bought pesto if you don’t have time to make your own. SERVES 8 PREP 25 mins plus overnight chilling, 1 hr 30 mins rising, and cooling COOK 50 mins MORE EFFORT 400g strong white bread flour5g sachet dried fast-action yeast50ml olive oil, plus extra for the baking tray and for drizzling1 tbsp semolina or polenta600g mixed tomatoes, a variety of colours and sizes works well, larger…

Rosita If you like negronis, you’ll enjoy this twist. Tequila replaces the usual gin, adding extra punch. SERVES 1 PREP 5 mins EASY V 50ml reposado tequila10ml Campari25ml red vermouthhandful of icepared lemon or grapefruit zest, to garnish 1 Put the tequila, Campari, vermouth, ice and citrus peel in a tumbler glass.  2 Stir with a cocktail spoon until the outside of the glass feels cold and the ice is well incorporated into the drink. GOOD TO KNOW vegan • gluten free PER SERVING 170 kcals • fat none • saturates none • carbs 3g • sugars 3g • fibre 3g • protein none • salt 0.01g Best buys WHAT TO LOOK FOR IN JULY BEER WEETWOOD ALES CHESHIRE CAT This session beer (4% ABV) has a strong, malty base…

First, the good news: in sustainability terms, booze is not particularly bad for the planet – what we eat is far more important and, at times, far more problematic. A 75g beef burger generates over 10 times the harmful greenhouse gas emissions that a pint of beer does, according to a benchmark study by experts at Oxford University and Switzerland’s Agroscope. Other analysis suggests alcohol is responsible for just 2-5 per cent of dietary emissions, with that impact being the greatest in pubs and restaurants. On that basis, you can enjoy a G&T guilt-free this summer. But, there are still tweaks you can make to your drinking to deliver easy green wins without spoiling your fun. Such changes won’t radically shrink your carbon footprint, but on issues ranging from farming…

Growing edible landscapes to build community and bring joy Hear from Rob Tilling, the founder of a unique charity that brings people together to tend fruit trees and other edible plants across three distinct neighbourhoods in Birmingham I’ve been involved in community food-growing initiatives in Birmingham for more than 20 years. Fruit & Nut Village emerged as a collaboration of two projects in 2018. Our aim is to develop a series of neighbourhood-based networks of perennial food-growing spaces across the city. We build community by working together, and spread practical skills as volunteers plant, prune, mulch and weed. We now have more than 50 sites – established and newly created orchards, some planted with historic fruit varieties; nut groves; forest gardens – in Stirchley, Druids Heath and Balsall Heath. With…

• Read the recipe before starting. Basic storecupboard ingredients, like salt, aren’t included in the ingredients list. • Use standard measuring spoons for accuracy, especially for things like spices, yeast and salt. • Where possible, we use humanely reared and produced British meats, poultry and eggs, and sustainably sourced seafood. • To avoid waste, we suggest how to use any leftovers you may have from our recipes. • Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella. • We try to avoid using plastic. You’ll find instructions to wrap or cover, but we won’t specify what to use unless it is vital to the recipe. Helping you to eat well Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions.…

CARBONARA CACIO E PEPE MAC & CHEESE This takes inspiration from three classics to create one comforting pasta bake. Grab a spoon and dive in (p28)! MANGO ON A BURGER Yes, it’s a bit left-field but, trust us, it works. The sweet fruit is a perfect foil for fiery, salty chicken in our cover recipe. Fire up the grill (p18). PIMM’S DRIZZLE CAKE With strawberries, mint and a boozy citrus zing, this is the ultimate bake to enjoy in the garden, or in front of the tennis (p138).…

GRILL THRILL CHILL Grilled prawns with burnt pineapple & scotch bonnet chutney Prawns require minimal marinading because they take on flavour so readily, are quick to cook and taste incredible – especially when grilled in their shells. I’ve used canned pineapple here for ease and because you don’t need much. But, feel free to substitute with fresh if you prefer. Melissa Thompson SERVES 4 PREP 20 mins COOK 25 mins EASY 24 whole king prawns, shells left on3 garlic cloves, crushed3 spring onions, finely chopped, green and white parts separated1 tsp ground cumin1 tsp dried thyme1 tsp smoked paprika1 tsp pul biber2 tbsp vegetable oil For the chutney 1 banana shallot1 small whole garlic bulb3 tbsp extra virgin olive oil260g canned pineapple slices (drained weight)2 tbsp sherry vinegar¼-1 scotch bonnet chilli…

MEET OUR PANEL Cassie Best Our head of food creates hundreds of family-friendly recipes. @cassiecooks Barney Desmazery Our skills and shows editor and longest-standing member of the team. @barney_desmazery Becky Excell Author of best-selling gluten-free cookery books. @beckyexcell Lisa Faulkner Actress, presenter and cookbook author. @lisafaulknercooks Nadiya Hussain Bake Off winner, author and TV personality. @nadiyajhussain Si King Best known as a Hairy Biker and TV presenter. @sikingoffcial Jeremy Pang Chef and author specialising in Pan-Asian cuisine. @jeremypang_offcial Matt Tebbutt Chef and presenter of Saturday Kitchen. @matt.tebbutt Claire Thomson Food writer Claire has written 11 popular cookbooks. @5oclockapron John Torode Chef, author and MasterChef judge. @johntorodecooks What’s your most surprising money-saving tip? MATT “A simple pasta dish using chilli, garlic, parsley and shredded crab sticks. Strangely delicious.” CASSIE “If your brown sugar has hardened to a solid lump, pop it…

Air fryer buffalo wings with ranch dressing Crispy, spicy, and messy (in the best way), these buffalo wings are coated in a secret combo of baking powder and cornflour to make them extra-crunchy in the air fryer. Serve with a creamy ranch dip to cool things down. SERVES 2-3 PREP 5 mins COOK 25-30 mins EASY For the wings 12 whole chicken wings (about 1kg)½ tsp baking powder1 tbsp cornflour1 tsp garlic granules1 tsp smoked paprika½ tsp cayenne pepper (or to taste)1 tbsp vegetable oil For the buffalo sauce 25g butter1 tbsp hot sauce½ tsp honey For the ranch dressing 4 tbsp mayonnaise4 tbsp soured cream or yogurt¼ tsp garlic granules½ tsp lemon juice1 spring onion or small bunch of chives (optional) 1 Pat the chicken wings dry using kitchen paper.…

What is belly fat? Belly fat comes in two forms: subcutaneous fat that you can pinch just under the skin, and the more concerning visceral fat that lies deep inside the abdomen and can wrap itself around vital organs. While subcutaneous fat plays a role in cushioning and insulating your body, visceral fat is metabolically active, meaning it releases hormones and inflammatory substances that can harm your health. You can’t always see it, and even slim people can have it. Waist measurements are commonly used to estimate visceral fat, with over 88cm for women and 102cm for men being concerning. Some also suggest that “apple-shaped” bodies (a wider waistline) tend to have more visceral fat, while “pear-shaped” bodies (bigger hips and thighs) tend to carry more subcutaneous fat. But, like…

PRESERVE the SEASON Tomatoes • In the freezer Cooked tomatoes freeze very well – make a big batch of fresh pomodoro or arrabbiata sauce and portion it up for the freezer. • Make a preserve Try a spiced tomato chutney, tomato chilli jam or ketchup. Bottle it in sterilised jars and it will keep for months. Runner beans • In the freezer Our Sri Lankan-style runner bean curry, with coconut, cinnamon and garam masala, can be batch-cooked and frozen. Find the recipe on goodfood.com. • Make a preserve Runner bean chutney is a delicious summer preserve to serve alongside cheese and will keep for months in a sterilised jar. Cherries • In the freezer Stone cherries and freeze them on a tray. Decant into a freezable container and use them…

On sale now – order your copy at magsdirect.co.uk/goodfood Scan here TERMS & CONDITIONS *The £1 postage and packaging offer is only available on UK orders. Cover price £8.99. Postage available to EU and ROI with additional postage charge.…

How to cook over fire Open-fire cooking is one of the hardest but most rewarding ways to cook. The real craft is learning to manage your heat and starting by getting a good bed of embers. I always say, the bigger the barbecue – within reason – the better. It gives you more control and more heat zones to work with. You can have a rolling fire on one side, feeding the heat and giving off that lovely smoke, while raking out a flat bed of hot embers for direct cooking. That gives you the option to cook hard and fast or slow and gentle. You’ve got to feel it. It’s not about setting a dial or following a timer. You’re listening to it crackle, watching the colour of the…

The Good Food Show Winter is back from 27-30 November at the NEC Birmingham, bringing plenty of seasonal sparkle and delicious moments to savour. This year, we’re stirring in even more festive cheer for you to tuck into, from workshops at the Christmas Table and gift shopping in the Christmas Village, to the brand-new Good Food Hub where you’ll see tried-and-trusted magazine recipes come to life. Ask your burning cookery questions at the Kitchen Clinics with the Good Food team, and new Let’s Talk Good Food Stage themed sessions, from perfecting roast potatoes, to mastering veggie centrepieces for your table. With a fresh batch of culinary stars, and even more action to be announced soon, book tickets now! The golden ticket Unlock the ultimate day out with our VIP experience! Enjoy…

Pimm’s drizzle cake SERVES 12 PREP 20 mins plus cooling COOK 45 mins EASY V 225g butter, softened, plus extra for the tin225g strawberries, quartered100ml Pimm’s1 orange, zested and juiced275g golden caster sugar4 eggs225g self-raising flour125g icing sugarhandful of mint leaves 1 Butter a 2-litre loaf tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Put the strawberries in a bowl and stir in half the Pimm’s, half the orange juice and 25g of the caster sugar. Set aside to macerate while you make the cake. 2 Beat the butter, 225g of the remaining caster sugar and the orange zest together using an electric whisk until the mixture is thick, creamy and lighter in colour. Beat in the eggs, one at a time, adding a spoonful…

CLAIRE THOMSON Make the most of beans – a thrifty storecupboard staple – with Claire’s inventive veggie dinners from her new cookbook (p60). MELIZ BERG Take inspiration from Meliz’s classic Turkish dishes, including Adana kebabs (on page 100) and gather friends for a special meal. JUDI LOVE The comedian and Celebrity MasterChef finalist on why fried chicken is her favourite dish, and how cooking and comedy have helped her through tough times (p98). TURN TO PAGE 32 TO GET FIVE ISSUES FOR JUST £5 WHEN YOU SUBSCRIBE For subscription queries, please call 03330 162 124 or visit buysubscriptions.com/help…

Blueberry & almond galette SERVES 6-8 PREP 20 mins plus chilling COOK 30 mins EASY V 400g blueberries2 tbsp cornflour1 lemon, juiced½ tsp ground cinnamon50g golden caster sugar2 tbsp ground almonds2 tbsp flaked almonds1 egg, beaten1 ½ tbsp demerara sugarvanilla ice cream, to serve For the pastry 200g plain flour, plus extra for dusting2 tbsp golden caster sugar1 tsp vanilla paste150g butter, cut into cubes3-4 tbsp milk 1 To make the pastry, tip the flour, sugar, vanilla, butter and a pinch of salt into a food processor. Blitz until the mixture resembles fine breadcrumbs, then pour in 3 tbsp milk and pulse until it begins to come together, adding a little more milk if needed. Bring together into a ball, then pat out into a disc. Wrap well and chill…

Summer deli board Not just for Christmas, baking a round of soft cheese offers a great centrepiece for a sharing dish like this one, which is best enjoyed al fresco with friends and drinks. SERVES 3 PREP 5 mins COOK 30 mins EASY 3 sweet potatoes, cut into wedges2 tbsp olive oil1½ tsp thyme leaves1 small whole brie6 slices prosciutto6 slices salami12 cornichons12 mixed olives12 Peppadew peppers16 baby plum tomatoes, halved3 handfuls of rocket, dressed with 1 tbsp balsamic vinegar 1 Heat the oven to 200C/180C fan/gas 6. Tip the sweet potato wedges into a large bowl with the olive oil, 1 tsp of the thyme and some seasoning, then toss well to coat. Arrange on a non-stick baking sheet and roast for 20-25 mins until tender. 2 While the wedges…

A true summer fruit, currants are at their peak between July and August. Whether red, white or glossy black, these jewel-like fruits are well worth seeking out. Grown in clusters on trusses, each one no bigger than your fingernail, they are full of bright, tangy flavour. Blackcurrants are the most widely grown and pack a punch when it comes to nutrition, with high levels of vitamin C. Their intense, almost savoury depth needs a little sweetening, making them brilliant in jams, for topping cheesecakes with, or enjoying on their own. They also make great syrups and cordials like the one we all grew up with. Plus, they freeze well – no need to de-stalk, just shake off the stems once frozen. Redcurrants are more delicate in flavour and translucent like rubies.…

My favourite dish is fried chicken. Iknowit’sabit of a stereotype, but I love it. If it’s fried well and it’s got a lot of flavour to it, it’s great. You can eat it with anything really. Growing up and being from a Jamaican background, we had a lot of Jamaican food at home. Sundays would be rice and peas, spiced roast chicken, roast potatoes, macaroni cheese, curry goat, coleslaw. It was delightful. I have two degrees, one in community arts and a masters in social work. My masters made me think a lot about life, its purpose and interacting with people. By the time I was finishing my masters, I was doing a lot more comedy. I was also working part-time as a social worker and trying to balance the…

If the sun is out, think beyond crisp whites and pale rosés, and consider sipping a cool red while you load up the barbecue. Vivid, juicy styles of red really shine on a hot summer’s day, all the more so if you pour them straight from the fridge so the wine has a chilly tingle. Lighter-bodied reds like gamay (the Beaujolais grape), frappato (from Sicily) or cooler-climate pinot noir can be as refreshing as any bottle of white. While rounded, perfumed reds made from grapes such as garnacha, cabernet franc or alicante bouschet give a more succulent, fruity drink that, if you give them a good chill, will still have a satisfyingly crisp edge. These reds work terrifically well from the ice bucket with barbecues because the coolness acts as…