Innholdsfortegnelse for June 2024 i Good Food

This month is full of opportunities for getting out in the sunshine, and, of course, enjoying some very good food. To that end, our cookery team have been busy creating their new favourite summer recipes, from big salad platters to a barbecue burger with a difference, and our magnificent cover star, no-cook strawberry cheesecake sundae (p14) – it is truly knickerbocker glorious! Along with all that, we have ideas for fun bakes with the kids to enjoy while watching the Euros (p35), drinks for Pride and other events in June (p128), plus an award-winning cheeseboard and spicy wings for Father’s Day (p103). Finally, don’t miss our Summer Healthy Diet Plan (p47) – a collection of balanced meals to help you achieve your health goals. Wishing you a sensational summer, Subscribe…

Garlic butter roast chicken with tomatoes & giant couscous As the weather warms up, dinner at our house moves from the kitchen to the garden – and we still enjoy a roast. Complemented by sweet, seasonal tomatoes, this lighter take on roast chicken tastes even better al fresco. (See our tip below for a meat-free version.) Cassie Best SERVES 4 PREP 20 mins COOK 1 hr EASY 3 garlic cloves, crushed75g butter, softened10g basil, finely chopped, plus a few large whole leaves to serve1 chicken (about 1.4kg)1 tbsp olive oil, plus a drizzle1 lemon, cut into wedges200g giant or pearl couscous75g pitted black olives1 chicken stock cube650g tomatoes, larger tomatoes halved or quartered (try a mixture of colours and sizes) 1 Combine the garlic, butter and basil in a bowl. Heat…

Leek cacio e pepe We’ve put a twist on the traditional Italian pasta dish (made with cheese and pepper) by adding leeks for green freshness and savoury depth. SERVES 4 PREP 10 mins COOK 35 mins EASY V 50g unsalted butter4 leeks, roughly 300g, finely sliced300g spaghetti3 garlic cloves, finely sliced50g parmesan or vegetarian alternative, finely grated, plus extra to serve 1 Heat a large, deep frying pan over a medium-low heat. Melt the butter until foaming, then scatter in the leeks. Cook for 20-25 mins until completely softened. 2 Meanwhile, bring a large pan of salted water to the boil, then add the pasta and cook until al dente, saving a mugful of pasta water (roughly 170ml). Turn the heat up slightly on the pan of leeks, and sprinkle…

HOW TO USE THE PLAN Use the table opposite as a day-by-day guide to a healthy breakfast, lunch and dinner. We’ve included at least five portions of fruit and veg every day, plus your recommended servings of oily fish and wholegrains. Following the plan will also ensure you achieve the right amounts of healthy fats, protein and low-GI carbs, while avoiding processed foods and free sugars. All in all, you should finish the week feeling more energetic, with fewer cravings and digestive issues. Our recipes are calorie-counted, and add up to a modest shortfall against your recommended daily intake. This will encourage steady, controlled weight loss for most people. If you’re not interested in losing weight or find yourself hungry, eat one or two healthy snacks each day (scan the…

Air-fryer ice cream cookie sandwich MAKES 4 PREP 20 mins COOK 15 mins EASY V 75g butter, softened40g light brown soft sugar40g caster sugar1 tsp vanilla extract1 egg150g plain flour¼ tsp bicarbonate of soda100g plain chocolate chips4 scoops vanilla ice cream 1 Heat the air-fryer to 160C. Beat the butter and both sugars together in a bowl until creamy and pale. Mix in the vanilla and the egg, then fold in the flour, bicarbonate of soda and a pinch of salt to form a dough. Fold in the chocolate chips. 2 Either line your air-fryer basket with foil (this will help the base of the cookies to cook) or use a baking tin that will fit into your air-fryer. Divide the mixture into 8 balls and arrange in the tin…

Nathan worked in various London restaurants, eventually moving from front-of-house to the kitchen. He then began posting recipes on social media in 2020 and The Grub Works Kitchen was born. He was also a guest judge on BBC Three’s Hungry For It. @thegrubworkskitchen Plantain waffles I love Caribbean food and if I can add island flair to a dish, I’ll do it! This recipe was a happy accident. When I first made these, I only had one plantain, so I had to make it work with sweet potato and realised it adds the perfect colour and extra layer of sweetness. These waffles are a great base for fried chicken, brunch or dessert. MAKES 6 PREP 20 mins COOK 6 mins EASY V 150g plain flour1 tbsp baking powder1 tsp ground…

June is here, which means the Good Food Show Summer is right around the corner! We can’t wait to be reunited with our fabulous chefs, wonderful producers and, of course, our lovely visitors, for what promises to be a Show to remember. If you haven’t booked your tickets yet, then fear not. There’s still time to book your place and see your favourite on-screen foodies. Plus, discover a hand-picked selection of producers, ready to fill your cupboard, as well as a host of tasting experiences. Book your tickets today and be part of something special. goodFOOD SUBSCRIBER CLUB Subscribers save 20%** using your unique 10-digit number when booking PRE-SHOW CHECKLIST ☑ Add to your day and book your seats in the Big Kitchen ☑ Reserve a space at the Good…

While there are other ways of looking at how our choices affect the planet, we’re talking about carbon emissions here and we acknowledge that this is a complex and nuanced subject. We always consult experts on sustainability and used the Reewild app for this feature to measure how much CO2 certain recipes produce. If you missed last month’s issue where we talked about our food carbon footprints and what a carbon calorie is, catch up by visting: goodfood.com/howto/guide/carbon-calorie-recipe-collection MYTH Food miles and commercial transportation are always a big factor REALITY Most food carbon emissions come from the farm stage (fuels, fertilisers, feed, seasonality), with transport only making up a small percentage of the overall footprint – an average of five per cent. Some modes of transport do affect a product’s…

Reewild has calculated the carbon calories of these recipes to help you choose what to eat across the week. You can use the free Reewild app (find it at reewild.com) to evaluate more recipes and to add other foods to your carbon diary. Find more low carbon footprint recipes at goodfood.com/howto/guide/carbon-calorie-recipe-collection. Moroccan freekeh traybake Remember, with tomatoes, local isn’t always as important as growing methods (see page 134). You can also improve the carbon score of this recipe by using courgette in summer, or squash in autumn, for a 23 per cent reduction in emissions. In winter, cauliflower will have 21 per cent less impact. Carbon calories per serving = 1438 (46% of your daily goal) 3.7 miles SERVES 2 PREP 5 mins COOK 30 mins EASY V 2 tbsp…

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Snack stadium Fill the “stands” with any nibbles you fancy – we’ve opted for kids’ favourites, but you could add dips, mini sandwiches or wraps, chicken wings, sausage rolls or other pastries, if you like. SERVES 12-15 PREP 30-35 mins NO COOK EASY 500g mini chocolate footballs200g cheddar, cut into 1cm cubes500g grapes6 medium carrots, cut into 4cm batons1 large cucumber, cut into 4cm batons5 celery sticks, cut into 4cm batons3 peppers, deseeded and cut into 4cm strips150g crisps of your choice100g sweet or salted popcorn400g cherry tomatoesdips of your choice (optional) You’ll also need green card (30 x 35cm)white acrylic paint and a paint brush, or a white paint pen2 goals and players, made from cardboard (or use mini figures)10 small cardboard boxes (16 x 9cm; we used kids’…

Broad beans Homegrown broad beans are one of the first crops of the year. They’re easy to grow from seed, yielding green or white beans that can be used in salads, stews, soups and fritters. They don’t take up too much space and can be grown in the ground, in raised beds and in large pots. Broad bean, herb & ricotta fritters SERVES 2 PREP 30 mins COOK 15 mins EASY V ❄ 600g broad beans in pods, or 200g podded weight (or use frozen)250g ricotta4 eggs3 tbsp plain flour1 tsp baking powder¼ tsp chilli flakes, plus a pinch to serve (optional)few springs each of mint, dill and parsley, chopped, plus a few leaves to serve1 lemon, zesteddrizzle of olive oil, for fryingdrizzle of extra virgin olive oil, to serve…

1 Bread keeps very well, wrapped, in the freezer. Try not to store it in the fridge as this causes it to become stale. 2 Panzanella is a great option for using up leftover stale bread, especially in the summer months, or why not try our recipe for ‘no-churn brown bread ice cream’ which you can find at goodfood.com. In the colder months, try using it in bread and butter pudding. 3 If you don’t fancy making a roux, or have run out of sauce, leftover blitzed bread can be used to thicken soups or sauces. Add a little at a time to the liquid, stirring well, until you achieve the desired consistency. 4 You can revive a whole loaf of crusty bread if it has gone stale. Heat the…

Helen Graves is a food writer who specialises in cooking over fire. She co-founded an indie magazine and writes the Serious Sandwiches newsletter. Her newest book, BBQ Days, BBQ Nights was released in May. @foodstories Chicken wings or long-stem broccoli with a grapefruit, tamarind & lime leaf dressing Makrut lime leaves are key to the flavour of this aromatic dressing, and they do need to be fresh rather than dried. Buy them in Southeast Asian grocery shops in the freezer section, in larger supermarkets or online, then stash them in your own freezer where they’ll keep for yonks. This dish really pings around your palate – perfumed lime, sweet honey and sour tamarind, plus plenty of vibrant herbs. It’s very much ‘my kind of food’ and should have people licking…

While reading Seasoning, it occurred to me how empowered I felt about the positive impact I can have on the planet just by making slight changes to what I cook and eat. Split into the four seasons, Angela’s third book explores how they work, and what the different climates do to food – how the winter frost can sweeten and tenderise broccoli and sprouts; how the summer’s heat breaks down peaches’ starches to make them sweet and flavourful. And, it reiterates how eating seasonally not only means we’re eating things when they are at their most delicious and inexpensive, but that in doing so, we can help reduce the enormous energy expenditure used to make certain items available all year round. (Find out more about this on page 133). Angela…

Best basic bean-to-cup coffee machine De’Longhi Magnifica S Smart Automatic coffee machine While it doesn’t have the bells and whistles of other bean-to-cup models, this machine does the basics at the highest level, to showcase the quality of your coffee beans. It produces a hot and smooth espresso with a rich flavour and silky-smooth crema. Kitted out with userfriendly features like a water tank, which removes from the front, it’s also intuitive to use. Available from De’Longhi (£479) Best espresso machine for small kitchens Dualit espresso coffee machine Fixing your morning cup is a breeze with this Dualit. As well as being compact, it’s sleek, stylish and fuss-free to use with everything from the water tank to portafilter designed with simplicity in mind. It produces hot and smooth espresso with…

How to prepare Halloumi comes packaged in a rectangular block stored in a bit of its salty brine and the preparation process is easy. Start by removing the halloumi from its packaging and gently pat it dry using a paper towel. Making sure it’s dry will help achieve that crispy exterior when cooking. Slicing Generally for grilling or frying, halloumi is sliced into approximately 1cm-thick pieces. Depending on how you are using it, halloumi can also be sliced into large cubes for kebabs, chips for halloumi fries or even grated or cooked whole. Marinating To add more flavour, marinate halloumi in olive oil and your choice of herbs, spices, citrus zest, garlic or chilli. This adds depth. What goes well with halloumi? Its salty flavour pairs well with lots of…

EAT TOFU Tofu has a carbon footprint that’s roughly a third of that of chicken. Demand for soy is driving deforestation, but that’s because around 70 per cent of global soy production is fed to livestock, while only seven per cent is made for human consumption. Feed is one of the biggest contributors to meat’s high carbon footprint because of the huge land-use change for cattlegrazing and the growing of soy for feed. DRINK BLACK COFFEE A latte with 100ml cow’s milk can have over double the carbon footprint value of a standard black coffee. SAVE STEAK FOR SPECIAL OCCASIONS A typical 250g steak produces about 9,500 carbon calories, roughly three times a person’s daily carbon calorie budget. Try using one steak between two (or more) in a recipe, such…

Elderflower posset with gooseberries SERVES 6 PREP 10 mins plus at least 3 hrs chilling COOK 10 mins EASY V 600ml double cream200g caster sugar2 lemons, zested, plus 75ml juice1 tbsp elderflower cordial For the gooseberry topping 250g gooseberries, fresh or frozen1 tsp elderflower cordial30g caster sugar 1 Make the posset first. Pour the cream into a large saucepan, add the sugar and cook over a low-medium heat, stirring continuously, until the sugar has dissolved, about 4 mins. Bring to a simmer and bubble for 1 min, then turn off the heat and stir in the lemon zest and juice, then the elderflower cordial. Divide between 6 small glasses or pots, cool to room temperature, then chill for at least 3 hrs. Will keep chilled for 24 hrs. 2 For…

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 There are at least 70 recipes in every magazine. We always include quick, easy dishes,…

balanced breakfasts Start your day the right way with these speedy, nutritious recipes Homemade muesli with oats, dates & berries FIBRE SERVES 4 PREP 5 mins COOK 2 mins EASY V Tip 100g rolled oats into a frying pan and toast gently, stirring often. Add 12 pecans, broken into pieces, and 2 tbsp sunflower seeds. Warm everything briefly, then tip into a large bowl and toss to cool quickly. Add 6 pitted medjool dates, snipped into pieces, and 25g high-fibre puffed wheat. Mix well to thoroughly combine. Serve topped with 600g bio yogurt, 300g mixed berries (such as raspberries and blueberries) and a sprinkling of cinnamon, if you like. The muesli will keep in an airtight container for up to a week. GOOD TO KNOW healthy • calcium • folate…

DINNER Prawn, chorizo & courgette baked rice SERVES 4 (with leftovers) PREP 20 mins COOK 1 hr EASY 3 tbsp olive oil100g cooking chorizo, diced3 courgettes, diced3 banana shallots, roughly sliced6 garlic cloves, finely sliced1 chilli (deseeded if you prefer less heat), finely chopped500g cherry tomatoes400g pack frozen raw king prawns, defrosted1 lemon, zested and cut into wedges400g basmati rice600ml hot chicken stock100ml white wine or dry manzanilla sherry, if you have itsmall handful of parsley, roughly choppedgarlic mayonnaise, to serve 1 Heat 1 tbsp of the oil in a frying pan over a medium-high heat and fry the chorizo for 5 mins until browned. Transfer to a large baking dish. Add another 1 tbsp of the oil to the pan and cook the courgettes and shallots with a pinch…