Innholdsfortegnelse for January 2024 i Good Food

So many of you come to us to find out how to shop more sustainably, avoid food waste, use up leftovers and cook using more energy-effcient methods. This month, as we spring into a fresh new year, we introduce planet-friendlier – a series of recipes, recommendations and ideas to help you navigate a more sustainable life. Look out for the blue and green symbol throughout the issue, which highlights flavour-packed meals using less meat (p9), genius leftovers ideas (p32), tips on growing your own (p61), advice for how to make ingredients work harder and last longer (p68), smart storecupboard swaps (p74), microwave-friendly dishes (p86) and the debate as to whether or not a vegan diet is good for you and the planet (p124). Wishing you a very happy and healthy…

Crunchy, creamy, spicy noodle salad We eat this salad year-round. There’s minimal cooking involved, so it helps on the energy usage front. And, you can switch up the veg depending on what’s in season – chopped cucumbers in the summer, lots of herbs, or whatever your favourites are. With all the textures and bursts of flavour, it’s a good meal to add to your week to help reduce meat consumption. I sometimes double the recipe and chill all the leftover elements separately to assemble another when needed. Joe Woodhouse SERVES 4 PREP 35 mins COOK 10 mins EASY V 150g carrots (about 2 medium), cut into matchsticks3 tbsp rice vinegar, or any other vinegar1 tbsp honey or sugar4 nests rice noodles of your choice, such as brown (about 250g)4 tbsp sunflower…

Sausage & soy fried rice Try a speedy veg-packed fakeaway. We’ve gone for courgettes and peas here, but use whatever you have. SERVES 4 PREP 15 mins COOK 30 mins EASY 1 tbsp vegetable oil4 spring onions, finely sliced½-1 red chilli, finely chopped3 garlic cloves, finely grated10g ginger, peeled and finely grated3 sausages, chopped into bite-sized pieces (reserve 3 from a 6-pack to use in the minestrone on page 30)2 courgettes, sliced into half-moons200g frozen peas750g cooked jasmine rice (either from leftovers or pouches)2 tbsp low-sodium soy sauce1 tsp sesame oil10g coriander, chopped (keep any leftover from the pack for the chicken traybake and tofu noodles)1 tbsp black sesame seeds (optional) 1 Heat the vegetable oil in a large frying pan over a medium-high heat. Cook the spring onions, chilli,…

Creamy halloumi & tomato curry Halloumi has a bouncy texture similar to paneer that works wonderfully here. (If you’re serving this to young children, you may want to halve the garam masala.) SERVES 2-3 PREP 5 mins COOK 20 mins EASY V ❄ 225g block halloumi2 tbsp flavourless oil (such as vegetable or sunflower oil)1 large onion, chopped2 garlic cloves, crushedthumb-sized piece of ginger, grated2 tsp ground cumin2 tsp ground coriander1 tsp turmeric400g can chopped tomatoes100ml double cream80g fresh or frozen baby spinach2 tsp sugar1 tbsp garam masala1 tsp nigella seedscooked rice, grains or naan, to serve 1 Cut the halloumi into bite-sized cubes and set them aside. Heat 1 tbsp of the oil in a large pan over a medium heat. Add the onion and cook for about 5…

Black forest breakfast bowl Who would have thought the delicious flavours of a black forest gateau could be so healthy? We’ve combined cholesterol-lowering oats with soya yogurt for their heart-healthy benefits, and nuts, seeds and berries add to the recipe’s heart-friendly credentials. DAIRY FREE SERVES 6 PREP 5 mins NO COOK EASY V 500g bag black forest frozen fruit mix, thawed180g porridge oats800g fortified soya yogurt6 tbsp almond butter15g 85% dark chocolate, chopped6 tsp toasted three-seed mixhandful of mint leaves (optional) 1 Put 300g of the fruit in a bowl with the oats and yogurt. Blitz with a hand blender until very smooth. Divide between six bowls, then top each bowl with the reserved berries, nut butter, chocolate and seeds. 2 Serve straightaway or cover and chill until ready to…

Adam Frost is an award-winning British garden designer, presenter on BBC Two’s Gardeners’ World and also appears on BBC coverage of the RHS Flower Shows.  @adamfrostdesign Savoy cabbage This cruciferous veg is a versatile addition to winter menus, bringing delightful crunch and subtle sweetness. It’s also packed with nutrients, like vitamins C and K. Slow-roasted lemon & tomato butter Savoy with garlic & dill yogurt Make the cabbage the star of the show with this spiced veggie main. SERVES 4-6 PREP 10 mins COOK 40 mins EASY V 100g butter, softened2 tbsp sundried tomato paste2 small preserved lemons (or 1 large), seeds and flesh discarded, rind finely chopped½ tsp pul biber (chilli flakes), plus extra to serve1 tsp cumin seeds1 small Savoy cabbage200g Greek-style yogurt1 garlic clove, finely chopped10g dill,…

Chicken shawarma couscous Just let the microwave do its work, then finish with some fragrant herbs and crunchy almonds for a bit of texture. SERVES 4 PREP 15 mins COOK 7 mins EASY 400g skinless boneless chicken thighs, cut into bite-sized pieces2 tbsp shawarma seasoning250ml hot chicken stock200g couscous50g dried apricots1 tbsp olive oil½ lemon, juiced, plus wedges to serve To serve 50g flaked almondschopped coriandernatural yogurt sprinkled with shawarma seasoning (optional) 1 Put the chicken in a microwave safe dish measuring about 24 x 18cm, and coat with the shawarma seasoning. Ensure the chicken is in an even layer. 2 Pour in 100ml of the chicken stock until it comes about one-third of the way up the chicken. Cover and cook on full power for 5 mins. Make sure…

Make time for yourself Weekends are precious – it’s our time to focus on what makes us happy. We all need to take a break from work stress, social media noise and everyday admin. Let’s push back on the pressures of modern life and reclaim our downtime to relax, refresh and reset by doing what we love. Be inspired and discover more at bbcgoodfood.com/feature/weekend…

At the tastiest peak of apple season, we find ourselves in the depths of winter. Using local and seasonal fruit is the first step towards making the most of the season’s bounty (peak sweetness is when starch in the fruit has converted to sugar, resulting in the tastiest apple pies, and the benefit of a reduced carbon footprint). I love preparing a plant-based recipe with extra virgin olive oil pastry, or even more local cold-pressed/virgin rapeseed, sunflower or groundnut oil in the pastry. This simple switch in a recipe results in a decadently short, flaky crust, and further reduces the carbon footprint of your recipe. This recipe also borrows a method from the apple pie in my book (right), where I reserve the skins and chop them finely; this sneaks…

Butterscotch pudding MAKES 4-6 PREP 20 mins plus at least 4 hrs chilling COOK 10 mins EASY V 2 ½ tbsp cornflour3 egg yolks (freeze the whites for another recipe)500ml whole milk300ml double cream50g butter125g light muscovado sugargrated dark chocolate, to serve (optional) 1 Whisk the cornflour and egg yolks together in a bowl or jug. Pour the milk and half the cream into a second jug and set both aside. 2 Melt the butter in a large saucepan over a low heat with the sugar until the sugar has melted, about 2-3 mins. Turn up the heat to medium and simmer for 1-2 mins to bring out the caramel flavours, being careful not to burn the sugar. Remove from the heat and gradually whisk in the cream mixture. Do…

AOP Digital Publishing Awards 2023 Editorial Team of the Year: Consumer BBC Good Food and olive AOP Digital Publishing Awards 2023 Best Online Brand: Consumer BBC Good Food BSME Awards 2023 The Readly Award BBC Good Food What’s Your Perfect Comfort Food? (October 2022) The Publisher Podcast Awards 2023 Best Food & Drink Podcast BBC Good Food Podcast PPA Awards 2022 Media Brand of the Year (Consumer Media) BBC Good Food PPA Awards 2022 Editor of the Year (Consumer Media) Lily Barclay bbcgoodfood.com and olivemagazine.com PPA Awards 2022 Writer of the Year Melissa Thompson, BBC Good Food BSME Awards 2021 Editor of the Year, Food & Drink Lily Barclay PPA Awards 2021 Media Brand of the Year BBC Good Food PPA Awards 2020 Special Interest Brand of the Year, Gold…

From launching Fifteen 23 years ago, to closing his last spot five years ago, Jamie’s new restaurant Catherine Street marks a comeback to the industry. Having been born into hospitality (his parents owned a gastropub in Essex for 46 years), at age eight he started lending a hand in the pub. He credits this to where he is today, along with his optimistic outlook and the importance he places on community in the food industry. Talking to Mallika Basu for the BBC Good Food podcast, here are seven things Jamie has learned from a lifetime in food: 1 His parents’ high standards in hospitality were not the norm Catherine Street is an homage to his parents’ pub in Essex. “I never realised how pioneering they were as a kid,” he…

Puy lentils with seared salmon Eat half of the lentils here with the salmon, then save the rest for the puy lentil salad, on page 52, and our vegan recipe, opposite. The NHS recommends that we eat oily fish once a week – this includes salmon, as it’s high in long-chain omega-3 fatty acids, which may help keep your heart healthy, hormones balanced and aid brain function. HIGH PROTEIN SERVES 2 PREP 15 mins COOK 40 mins EASY 160g dried puy lentils orlentilles vertes2 bay leaves2 tbsp rapeseed oil, plus extra for cooking the salmon2 onions (350g), finely chopped,180g celery, thinly sliced320g carrots, finely diced2 tbsp soft thyme leaves1 tbsp wholegrain mustard plus 1 tsp2 tbsp raw apple cider vinegar10g flat-leaf parsley, chopped2 skin-on salmon or trout fillets (260g)balsamic vinegar,…

furred game We take a deep dive into specialist and hyper-seasonal ingredients. • Game is one of those UK ingredients that meat-eaters should cook with more at home. It’s packed with flavour, it has a low carbon footprint and is a more ethical choice over intensively reared meats. Game is classified in two categories, feathered and furred. The furred game we use and see mostly is venison and rabbit, but it also includes hare and squirrel. It’s in season all year round, but winter is a great time to cook with furred game as its flavours pair well with winter ingredients and its good for slow-cooking. Venison, wild rabbit and squirrel can also be a more ethical choice if they are from an estate where they are a by-product of…

Test kitchen secrets Helena Busiakiewicz, our food content creator, on clever ways with zesty fruits Citrus fruits have so many uses in the kitchen. They’re excellent at curing fish in dishes such as ceviche – as the fish sits in the citrussy marinade, its proteins change, making it opaque and firm (though technically still raw). This texture is what makes ceviche so delicious. Just be careful that you don’t leave it to marinate for too long (up to 11/2 hours for salmon), as it takes the texture from firm and juicy to stringy and unpleasant. The magic of lots of citrus fruits is in the peel. Using both the zest and juice not only means the flavour of the fruit shines, but also nothing gets wasted. A nice trick for…

More and more of us are drinking no- and low-. One in three pub visits are now alcohol-free. Tesco stocks 10-packs of Guinness 0.0 – a commitment purchase that shows no- and low-really is embedded in our lives. And, as if that wasn’t enough, Lewis Hamilton has launched, not a Provence rosé like every other celeb, out there, but a zero-alcohol version of tequila. If you’ve been dipping in to no- and low-but not quite finding the right drink for you, a good tip is not to be fixated by hunting down a near-identical replacement for your favourite alcoholic drink. Supermarket data tells us that switching to the 0.0% version of a loved sundowner – Tanqueray 0.0% for Tanqueray Gin, for instance – is, for many, a default option. It…

13 - 16 June 2024 | NEC Birmingham Book tickets now at bbcgoodfoodshow.com Hello, keen beans! Yes, we’re talking to you. As a devoted foodie we wouldn’t want you to miss out on our limited time early-bird offer to save 25% off tickets and see your favourite Big Kitchen chef for FREE! We’re bringing the best of the best to the Big Kitchen this year, including the wonderful Nadiya Hussain, Michel Roux, Jane Dunn of Jane’s Patisserie, Paul Ainsworth, The Hairy Bikers, James Martin and other surprises still to come! Book your tickets today! SHOP, SHOP, SHOP… Spend the day in our Producers Village filled to the brim with tasty treats and seasonal delights. Discover new products to take home and fresh ingredients for your summer cooking. We are delighted…

Whether you think it’s a fad or revolution, the popularity of veganism has skyrocketed. Figures are hard to come by, but in 2019, there were an estimated 600,000 vegans in the UK, which is a dizzying 300 per cent increase since 2014. Why are more people cutting out meat, fish, dairy and eggs? For many, the environment is a big factor. Last year, 700,000 people signed up for Veganuary, and the environment was one of the top reasons for taking part. But, what impact can be made in four weeks? The charity behind Veganuary says that the 350,000 people who gave up animal products in 2020’s event could have saved the equivalent of taking 160,000 cars off the road in greenhouse gas emissions, or cutting 400,000-500,000 single flights from London…

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 help 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’s vital to the recipe. Helping you to eat well Our BANT-registered nutritionist analyses our…

BBC 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, bbcgoodfood.com. Our contributors – BBC chefs, our in-house team and confident columnists – are experts in their fields. Join the conversation in our twice weekly podcasts. Meet us at our events and shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes. Recipes for everyone…

Three ways with leftover red onions Caramelised red onion pasta Heat 2 tbsp olive oil and 15g butter in a large frying pan over a medium heat and cook 3 thinly sliced red onions for 35-40 mins until sticky. Add 1 tbsp balsamic vinegar and 2 sliced garlic cloves. Cook for 2-3 mins, toss in 300g cooked pasta, a mug of the pasta water and 100g grated parmesan. Season and serve. Pickled red onions For an easy savoury condiment, combine 5 tbsp red wine vinegar, 1 tsp salt, 2 tsp sugar and a splash of water in a small pan, then gently heat until the sugar has dissolved. Pour the liquid over 1 thickly sliced red onion. Leave to pickle for 10-20 mins, then transfer to the fridge and chill…

Our nutrition and cookery experts have put together a week-long flexible plan of quick and simple recipes using everyday, fresh ingredients. You can use the table opposite as a day-by-day guide to meet your goals, whether that’s simply to ensure a more balanced, nourishing diet, or to support steady weight loss while still meeting all your body’s nutritional needs – and without sacrificing flavour. The plan serves two, and can also be easily adapted to suit vegans and vegetarians (just look for our bonus recipes that use plant-based alternatives). Apart from the obvious benefits, we’ve devised the plan to help you spend less time shopping and cooking, and to support you in feeling good this new year. Pick the plan that’s right for you CHOOSE THE WEIGHT-LOSS DIET FOR: •…

Best for the countertop KitchenAid K400 Artisan This eye-catching blender comes in a range of colours, including candy apple red and pistachio, so it’ll stand out on your countertop. (With a weighty body and glass jug, this machine is a bit too hefty to move in and out of a cupboard.) We like the high-quality design and small extra touches, like being able to have the handle on the right or left, depending on your dominant hand. Available from Harts of Stur (£262.95), John Lewis & Partners (£299) Best for simplicity VonShef UltraBlend This model from VonShef is a great-value option if you’re simply looking to make smoothies on a regular basis. The design is simple yet effective – you just need to fill the cup with your ingredients and…

Reclaim your weekend Cook mindfully 15mins Set aside a short amount of time before bed to work through any concerns about the following day. Using this ‘worry time’ to note down issues and figure out how you’re going to approach the day ahead can stop any anxiety from taking over and affecting your sleep. Foods for calm Keeping your blood sugar levels stable will reduce feelings of irritability. Here’s what to eat: Green leafy vegetables are packed with magnesium, which helps regulate blood sugar and improves sleep. Porridge for breakfast is a better choice than high-sugar cereals or pastries, as it won’t give the same sugar spike and subesequent dip. Coffee is fine if you’re used to it. But irregular caffeine increases the release of the stress hormone cortisol, so…

Reclaim your weekend Enjoy a cuppa Dirty chai latte If you’re skipping alcohol this month, upgrade your at-home barista skills with this coffee-infused chai latte. SERVES 2 PREP 5 mins COOK 5 mins EASY V 1 cinnamon stick4 cardamom pods4 peppercorns2 cloves1 star anise2 black teabags½ tsp vanilla extractpinch of freshly grated nutmeg, plus extra to serve250ml whole milk1 tsp light brown soft sugar60ml freshly brewed espresso 1 Toast the spices in a dry frying pan over a low heat until fragrant, then tip into a teapot with the teabags, vanilla and nutmeg. Cover with 250ml boiled water and leave to steep for 3 mins. 2 Tip the milk and brown sugar into a small pan and warm over a low heat, stirring until the sugar has dissolved and the…

The BBC Good Food Beer Club low/no-alcohol beer case is a carefully selected box featuring a variety of delicious beers, all giving you a helping hand if you want to cut back on your booze intake this year. You’ll get explanatory tasting notes so you can expand your beer knowledge, too. In Europe, the United States, New Zealand and lots of other countries, 0.5% ABV is classified as alcohol-free. Even after 10 pints, it’s impossible for this amount of alcohol to raise your blood alcohol content. Marverine is a beer sommelier accredited by the Beer and Cider Academy. She has a regular column in BBC Good Food that always includes her personal suggestions for great beers to try. @TvMarv What’s in the box? The BBC Good Food Beer low/no-alcohol beer…