Innholdsfortegnelse for August 2025 i Good Food

Nostalgia is often a factor in what we love to cook, but this month we’re shaking things up. In our main event (p9), we asked some of our favourite cooks and contributors to give beloved British classics a twist. Think spiced-up cottage pie, cherry bakewell reimagined as a showstopping cake, and even crab-stuffed scotch eggs. These playful reinventions bring fresh new energy to old favourites – and show how creativity and culture can collide in the most delicious ways Reflecting on this, Mallika Basu shares her powerful take on why borrowing ideas from other cuisines – with care – is not only valid, but vital. “When done well,” she writes, “borrowing is honest, respectful and delightful”. Also in this issue, we’re whisking you away on a culinary summer escape with…

Cherry bakewell cake Bring all the beloved flavours of the classic tart together into a showstopping cake. Almond-rich sponges are sandwiched with black cherry conserve and finished with silky buttercream – just the thing for a celebration or afternoon tea. Use fresh cherries while they’re in season, or frozen or glacé at other times of the year. Cassie Best SERVES 12-15 PREP 45 mins plus cooling and chilling COOK 25 mins MORE EFFORT V 300g salted butter, softened, plus extra for the tins300g golden caster sugar2 tsp almond extract4 medium eggs, at room temperature (use ‘golden-yolked’ eggs for a richer yellow sponge)75ml milk150g self-raising flour150g ground almonds1 tsp baking powder a few flaked toasted almonds For the buttercream and filling 380g butter, softened650g icing sugar½ tsp almond extract2-3 tbsp milk (optional)…

Sharing platter linguine with prawn pil pil, The Best burst tomatoes & charred lemon SERVES 4 PREP 5 mins COOK 20 mins EASY 300g linguine2 lemons, 1 halved, 1 juiced100ml olive oil3 large garlic cloves, finely sliced300g Morrisons The Best Dulciz vine tomatoes2 tsp sweet smoked paprika½ tsp chilli flakes15g flat-leaf parsley, roughly chopped300g Morrisons Market Street ready-to-eat jumbo prawns 1 Cook the pasta in a large pan of boiling salted water following pack instructions. 2 Heat a medium, high-sided frying pan over a high heat and fry the lemon halves, cut-side down, for 2-3 mins until starting to brown and char. Remove to a plate or bowl and set aside. Turn the heat down to medium. 3 Heat the olive oil in the pan and cook the garlic for…

PRESERVE the SEASON Sweetcorn • Sweetcorn fritters Mix 150g self-raising flour, 1 tsp baking powder, 1 tsp smoked paprika and 160ml milk together in a large bowl. Mix in 1 egg, 550g sweetcorn, 2 chopped spring onions, a small handful finely chopped chives and parsley, 1 tsp salt and some freshly ground black pepper. Heat a 1cm depth of rapeseed oil in a frying pan over a medium heat until a small amount of the fritter mixture sizzles when dropped in. For larger fritters, drop 2 heaped tbsps of the mixture into the pan at a time. After 2 mins, flip the fritters over. Cook for another 2 mins, continuing to turn every now and then to ensure both sides are evenly golden brown. When ready, the fritters should be…

Originally from Extremadura in Spain, José Pizarro has lived in London for more than 20 years. He worked at some of the capital’s top Spanish restaurants before opening José Tapas Bar on Bermondsey Street in 2011. He now oversees five restaurants in London and Esher. @jose_pizarro Crispy fried manchego salad This recipe is inspired by my much-loved fried gordal olives stuffed with manchego, a big favourite at Pizarro restaurant. Here, the creamy, nutty manchego is fried until perfectly golden and crisp, bringing a warm, savoury crunch to the salad. Paired with peppery rocket and the vibrant sweetness of fresh blood oranges, the result is a dish that is both refreshing and deeply comforting. SERVES 4 PREP 20 mins COOK 10 mins EASY 150g rocket2 oranges (or blood oranges, when in…

Courgette, feta & thyme scones Golden, crumbly and packed with savoury summer flavour, these scones make a brilliant lunch or picnic bake. MAKES 8 PREP 15 mins COOK 25 mins EASY V 1 medium courgette (approx 120g), coarsely grated250g self-raising flour, plus extra for dusting½ tsp baking powder60g cold butter, cut into cubes100g feta, crumbled1 tbsp fresh thyme leaves (or 1 tsp dried)1 egg4-5 tbsp milk, plus extra for brushing salted butter and chutney, to serve 1 Heat the oven to 200C/180C fan/gas 6. Line a baking tray with parchment. Squeeze the grated courgette gently in a clean tea towel to remove excess moisture. Leave in a colander to drain. 2 In a large bowl, mix the flour with the baking powder and a good pinch of salt. Rub in…

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…

What we eat and drink is so much more than what we put in our mouths. Food is memory, identity, history and heritage. It is a cultural artefact: a piece of us, shaped by the ups, downs and roundabouts of life. For centuries, the movement of people and products has shaped new tastes and dishes that become beloved classics. From tomatoes travelling from the Americas to Italy, to black pepper journeying from India across Europe, borrowing has long been the bedrock of culinary evolution. Dishes like kedgeree, inspired by Indian khichdi, or fish and chips – which emerged from Sephardic Jewish and Portuguese frying traditions – show how cultural exchange and creativity can turn borrowed ideas into beloved national classics. Even the scotch egg is believed to be influenced by…

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 BONUS RECIPE Every month our subscribers enjoy an exclusive recipe, so you’ll always be the first to try our latest ideas and stay a step ahead of the food trends. • SCAN THE QR CODE and subscribe right away • ORDER ONLINE at buysubscriptions.com/GFP825 • CALL US ON 03330 162 124** and quote GFP825 • Offer closes 21 August 2025 SUBSCRIBER CLUB Subscribe to Good Food and get inspiration delivered to your door with recipes, the latest food trends and more, plus all these exclusive benefits Exclusive…

Raspberry ripple funfetti pancakes Kids will love scattering their favourite sprinkles over these pancakes. The larger the sprinkles are, the less likely they are to bleed into the pancake batter. For younger children, you can use freeze-dried strawberries or raspberry pieces instead. SERVES 4 PREP 15 mins COOK 15 mins EASY V 300g self-raising flour1 tsp baking powder2 eggs300ml milk1 tsp vanilla extract1 tbsp butter4 tsp multicoloured sprinkles (check the label to ensure vegetarian if needed) For the topping 100g raspberries (fresh or frozen and defrosted)1 tbsp icing sugar100g natural yogurt 1 Put the flour and baking powder in a large bowl, whisk briefly, then add the eggs, milk and vanilla. Whisk to a smooth batter. 2 Melt 1 tsp of the butter in a non-stick frying pan over a…

Air fryer gyros SERVES 2 PREP 15 mins plus marinating COOK 45 mins EASY 3 boneless and skinless chicken thighs, cut into bite-sized pieces150g oven fries or chips2 Greek-style flatbreads1 tomato, halved and sliced1 small red onion, finely sliced For the marinade 125g Greek yogurt½ lemon, zested and juiced1 ½ tbsp olive oil1 garlic clove, finely grated1 tsp ground coriander1 tsp ground cumin1 tsp smoked paprika1 ½ tsp dried mixed herbs For the tzatziki ¼ cucumber, finely chopped80g Greek yogurt1 very small garlic clove or half a clove, finely grated8 mint leaves, chopped 1 Combine the ingredients for the marinade with a pinch of salt and some freshly ground black pepper. Add the chicken thighs and mix to ensure they’re coated. Leave for at least 20 mins or overnight. Before…

WHAT IS KIMCHI? Made primarily from fermented spiced cabbage, kimchi may also include onion, radish and carrot. It’s usually spicy and sour, and you can either eat it as a side dish, or use it in cooking to flavour stews and noodles. Kimchi is well-known for its benefits to digestive health, and is often available in health food shops as well as larger supermarkets. If you can, go for the unpasteurised version. Cooking fermented foods at high temperatures may kill some of its beneficial bacteria, but even then, kimchi is still a great source of fibre and plant polyphenols, both of which support your gut. 6 REASONS TO EAT KIMCHI May support gut health Studies show that fermented foods, such as kimchi, may improve gut health and reduce digestive issues.…

We’ve got a long-standing tradition of growing marrows in this country, but people often don’t know how to cook them. I’ve been asked what to do with marrows more than any other vegetable over the years. A marrow is, quite simply, a large courgette. As a colleague at BBC Gardeners’ World told me, “If you leave a courgette on the plant too long, it becomes a marrow, and if you pick a marrow early, it’s a courgette.” Simple as that. Like courgettes, marrows have a subtle flavour that benefit from bold companions. Think garlic, chilli, smoky bacon, warm spices, citrus or punchy herbs like rosemary and thyme. Roast it in wedges, stuff it and bake it, cut it into chunks for stews, or try frying slices until golden and crisp.…

Biryani is my favourite dish. I love rice. There’s a recipe in Monsoon – it’s a spicy beef pulao with green chilies, made with mustard oil – that I could eat at any time [p104]. Wake me up at midnight and I’ll eat it. I love any combination of rice and meat cooked in one pot. My restaurant is very unusual because it’s an all-female kitchen, but they’re not chefs, they’re home cooks. We have grandmothers and mothers, and the average age of the women cooking is 50. This is what makes us very unusual, because in almost every Indian restaurant in India, South Asia and the West, the entire kitchen is dominated by men, and women are few and far between. The irony is that in every home, from…

Formerly the travel editor for our sister title olive, Rhiannon continues to work as a writer and editor, championing ‘slow travel’ – a type of tourism that can have a positive impact on local communities and be kinder to the environment. @rhiannonbatten Recognise the impact of air travel Air travel is not sustainable, even if you pay to offset emissions (such schemes are generally considered to be a complementary action, not a substitute for reducing emissions). Though comparisons vary according to the fuel effciency of different planes, air travel accounts for around 70 per cent of a holidaymaker’s carbon emissions; flying between London and Paris, for instance, emits about 10 times more carbon dioxide than train travel. The Independent reported that one long-haul flight generates the same amount of CO2…

Good Food is the UK’s No.1 food lifestyle media brand. We are passionate about food and cooking. While recipes are at the heart of what we do, we are committed to helping you have the best food experience you can, whether you’re shopping for food, in your kitchen or eating out in the UK or abroad. This is what we promise: Biggest and best We’re proud to be Britain’s biggest-selling food magazine and the UK’s No.1 food website, goodfood.com. Our contributors – chefs, our in-house team and confident columnists – are experts in their fields. Join the conversation in our twice weekly podcasts. Our best-selling cookbooks feature our trusted recipes. Recipes for everyone We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you…

Coconut & coriander tofu noodle bowl Any past-its-best coriander works a treat in this zingy dish. Feel free to swap udon for rice noodles, or tofu for chicken, if you prefer. SERVES 4 PREP 10 mins COOK 25 mins EASY V 1 tbsp cornflour280g firm tofu, chopped into chunky cubes1 ½ tbsp vegetable oil1 onion, finely chopped2 garlic cloves, grated1 green chilli, finely chopped10g ginger, grated1 lemongrass, bashed and tied in a knot500ml vegetable stock2 tbsp creamed coconut100g coriander, roughly chopped300g ‘straight to wok’ udon noodles300g Tenderstem stir-fry mix1 lime, juiced sesame seeds and sliced red or green chilli, to serve (optional) 1 Put the cornflour in a large bowl with plenty of salt and pepper. Dry the tofu well, then stir it through the cornflour, shaking the bowl to…

Peaches This soft fruit is just as at home in savoury recipes as it is in sweet. To grow peaches in the UK, you need to buy trees that are able to cope in the British climate. You could otherwise grow them from seed using shop-bought peaches – they may not fruit but they can still produce lovely blossom in the spring. Roasted peach & gorgonzola pizza Taking inspiration from the Roman style, this pizza has a very crispy base and there is no tomato sauce. You’ll need a stand mixer for the dough as it’s high hydration. SERVES 6-8 PREP 25 mins plus overnight and at least 4 hrs proving COOK 35 mins MORE EFFORT 450g ‘00’ flour50g strong wholemeal bread flour, or alternatively use all ‘00’ flour5g dried…

Bramble Use up any foraged blackberries in this cocktail. You can muddle a few in the glass before pouring the drink and mixing with crushed ice. SERVES 1 PREP 5 mins EASY V 50ml gin25ml lemon juice¾ tbsp sugar syrup (see tip) ice cubes crushed ice¾ tbsp crème de mure1 lemon slice and 1 blackberry, to serve 1 Shake the gin, lemon juice and sugar syrup together in a cocktail shaker with a good handful of ice cubes, then strain into a rocks glass full of crushed ice. 2 Drizzle the crème de mure over the top so it ‘bleeds’ into the drink. Garnish with the lemon slice and blackberry. GOOD TO KNOW vegan • gluten free PER SERVING 222 kcals • fat none • saturates none • carbs 14g…

Next level sweet & sour aubergine (caponata) This dish proves that just a few humble ingredients can become something extraordinary with a little bit of love. Caponata is Sicily’s tangy answer to ratatouille – a glossy aubergine stew that balances sweet, sour and salty in every bite. I’ve tweaked the classic, keeping all the hallmarks but refining the method, resulting in soft, caramelised veg and a velvety sauce. Serve it at room temperature as a starter, for drinks nibbles, or as a side dish. SERVES 4-6 PREP 20 mins plus standing and cooling COOK 30 mins EASY V 2 large or 3 small aubergines, diced into small chunks200ml olive oil, or as needed1 garlic clove (use this for the crostini first, if making)4 celery sticks, leaves picked and roughly shredded,…

Best for simplicity ProCook sparkling water maker This is a basic, affordable choice that’s easy to operate – simply screw the bottle onto the unit and press the button at the top to release carbonation. One pulse resulted in very slightly carbonated water, but for a bubblier feel, we felt full three pushes were needed. A bottle and a canister are included as standard, and the stainless-steel lid does a good job of keeping liquids fizzy until the next day. Available from ProCook (£59) Best for more than water Sage InFizz This sparkling water maker is designed to carbonate more than just water – you can also add fizz to juice, cocktails and wine and ‘refizz’ any fizzy liquids that have gone flat. On test, all our beverages had small,…

Our family has worked this land for generations, raising cattle and sheep on steep, rain-fed pastures that are not best placed for growing crops, but can grow something equally valuable: grass. By managing how and where our animals graze, we’re helping the land do what it does best. We rotate livestock across fields, allowing grass to recover between grazings. This simple practice deepens root systems, builds organic matter in the soil, and stores both carbon and water. It helps build much-needed resilience in our changing climate: in heavy rain, the soil holds more water; in drought, the pastures stay greener longer. And healthier soils bring richer biodiversity, from the birds in our hedgerows to the bats roosting in an old pillbox we’ve preserved on our land. Farming this way isn’t…

Order now POSTAGE ONLY £1* Whether you want to rustle up a quick meal after work, share delicious, nutritious dinners with the family, or serve a showstopper for friends, our collection of over 85 dishes has something for everyone. Weekend breakfasts from fry-ups to cinnamon buns Exciting everyday family dinners Seven-day budget meal plan 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.…

We test them thoroughly to ensure they work for you • 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…