Innholdsfortegnelse for July 2024 i Good Food

Just before the starting pistol fires for the Paris Olympics (26 July), we speak to five Olympians about their best dishes for fuelling an action-packed summer (p32), including track-and-field athlete and broadcaster Greg Rutherford, who shares his smoked trout scramble. There’s also an exclusive interview with Tom Kerridge, who champions shopping locally and seasonally while sharing recipes from his new cookbook that celebrates British regional produce (p102). On a similar theme, we’ve partnered with supermarket Morrisons to mark its 125th anniversary, creating 20 new recipes that showcase the fruit, veg, bread, meat and fish from its Market Street counters. This is my final welcome note as I move on from my role as editor-in-chief – I’ve loved hearing your views, which ensure we bring you the best recipes and stories…

Noodle salad with lemongrass pork patties If you only have a small barbecue this recipe is ideal as the patties don’t take up much room on the grill and they cook quickly, too – the bulk of the work is done beforehand. The pork mix can also be used to make four fragrant burgers that can be served in buns with salad if you prefer. Barney Desmazery SERVES 4-6 PREP 45 mins COOK 20 mins EASY For the patties 3 garlic cloves thumb-sized piece of ginger stalks from a small bunch of coriander, leaves reserved for the salad2 sticks of lemongrass1 red chilli, (deseeded if you like)1 small bunch spring onions, white parts and green parts separated500g pork mince1 tsp fish sauce1 tbsp soy saucesunflower oil, for barbecuing For the dressing…

Rainbow hummus plate If you want to spend even less time in the kitchen, swap homemade hummus for shop-bought. SERVES 4 PREP 25 mins NO COOK EASY V 400g jarred chickpeas, drained1 small garlic clove, grated1 ½ lemons, ½ zested then juiced, 1 juiced3 tbsp tahini2 tbsp olive oil1 tsp za’atar1 tsp honey150g beetroot hummus100g seeded crackers8 rainbow carrots, or regular small carrots4 mini cucumbers250g cherry tomatoes, halved 1 Tip 300g of the chickpeas into the bowl of a food processor along with 60ml water and blitz until almost smooth. Add the garlic, zest and juice of ½ lemon and the tahini, and blitz again for about 5 mins, adding up to 30ml more water to create a smooth and silky hummus. 2 Whisk together the olive oil, remaining lemon…

FIND OUT MORE Scan the QR code to discover all of our recipes using Morrisons Market Street produce. welcome To mark Morrisons’ 125th birthday, we’ve teamed up with the supermarket giant to create 20 brand-new recipes made using fresh produce from its Market Street counters. Morrisons – which started as an egg and butter stall in 1899 in Bradford – prides itself on its in-store counters, which include specialists such as butchers, bakers, fishmongers and delicatessens. Across the UK, its stores have more than 1,000 fishmongers, who are happy to skin, fillet and debone your fish, as well as offer tips on cooking it; 1,655 skilled bakers who bake nearly 27 varieties of bread from scratch every day; and butchers’ counters, providing 100% British meat and poultry. Plus, Morrisons works…

“Glucose is essential for our bodies as the primary source of energy” What is the glycaemic index? Originally devised to help people with diabetes, the glycaemic index (GI) helps manage blood sugar levels. The GI is a measure of the rate at which our bodies break down the carbs in our food to energy – in the form of glucose. It’s a scale from 0-100, with pure glucose scoring 100. How do low-GI diets work? Carbohydrates are found in bread, cereals, rice, pasta, vegetables, fruit and dairy foods and are an important part of a healthy, balanced diet. Glucose is essential for our bodies as the primary source of energy of our cells. Foods with low-GI ratings such as lentils, beans, wholegrains, nuts and seeds release their energy more slowly…

Tomatoes They’re easy to grow, but tomatoes taste best when grown in full sun. If you want to have a go, there are many different varieties to choose from, including cherry, plum and beefsteak, each with its own distinctive shaped fruit, flavour and culinary uses. Roasted tomato, sweetcorn, thyme & feta cornbread The method for making cornbread is more like making a cake than other yeasted breads, resulting in a fine, crumbly texture that is complemented here by the juicy tomatoes, crisp corn and soft, salty feta. Try this recipe as part of a summery lunch with salads, or with a slow-cooked beef chilli. SERVES 8-10 PREP 20 mins COOK 1 hr 5 mins EASY V ❄ 300g tomatoes (a mixture of sizes and colours is nice), small tomatoes left…

1 To ripen green bananas quickly, put them in a paper bag and leave for a day or two – this traps the ethene gas released by the bananas, which speeds up the ripening process. The paper bag allows air to circulate, unlike a plastic food bag that also traps any moisture released by the fruit. 2 If you’d like to bake with your bananas but they’re still green and hard, soften them by piercing all over using a fork, then arrange on a heatproof plate and cook in the microwave in 20- or 30-second bursts until warm on the outside. Leave to cool, then peel and mash. 3 Freeze unpeeled bananas, then use them (peel and all) in baking or smoothies. Simply defrost on a plate first, then blitz…

Three-ingredient strawberry palmier tarte tatin Think of this dessert like an elevated strawberry jam tart. As impressive as it looks, you only need three ingredients to make it, but do use sweet, ripe strawberries for the best result. Serve with your favourite vanilla or clotted cream ice cream. SERVES 6 PREP 10 mins plus 1 hr macerating COOK 35 mins EASY V 500g ripe strawberries, hulled and halved75g golden caster sugar320g ready-rolled puff pastry vanilla or clotted cream ice cream, to serve 1 Toss the strawberries with 2 tbsp of the sugar in a large bowl and set aside to macerate for about 1 hr. 2 Unravel the pastry on its baking parchment, sprinkle over 2 tbsp of the sugar, roll it back up again (without the parchment), then stand…

Churros Though this is traditionally a deep-fried treat, here you simply combine the churros mixture, pipe onto a baking tray and chill – then all that’s left to do is air-fry. MAKES 12-14 PREP 10 mins plus 1 hr 10 mins chilling and cooling COOK 20 mins EASY V 75g butter20g caster sugar125g gluten-free plain flour¼ tsp xanthan gum1 tsp vanilla extract3 eggs, beaten oil spray, for air-frying For the sugar coating 2 tbsp butter, melted4 tbsp caster sugar To serve caramel sauce chocolate sauce 1 Gently heat 250ml water in a pan with the butter and sugar until just boiling, then remove from the heat and quickly stir in the flour and xanthan gum until well combined and no lumps remain. Tip the mixture into a large bowl and…

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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 PPA Awards 2021 Media Brand of the Year Good Food PPA Awards 2020 Special Interest Brand of the Year, Gold Good Food The Guild of Food Writers…

My favourite dish is grilled mackerel, I love mackerel – all oily fish in fact. Marinate it, grill it, serve with salad and you have the most amazing quick lunch. It’s so good for you, too. I was bought up on home cooking, no lobster or anything like that, it was just good, proper home cooking. As a child, I remember Dad [Albert Roux] grew his own vegetables and had chickens and rabbits that he reared for the table. Sometimes we’d pop into the kitchen of his restaurant [Le Gavroche in London] after school. Mum would take us there and I’d get a little madeleine as a treat, but sitting down to eat there as a child? No. Dad would not allow that – it was his workplace. Things have…

“The most effective way of identifying an intolerance is through an elimination diet” Allergy and intolerance: what’s the difference? An allergy has an acute, almost immediate reaction, the worst of which is anaphylaxis. Food intolerance is less severe and more diffcult to diagnose. An intolerance usually occurs because the body is lacking an enzyme that’s needed to digest certain food. Symptoms include bloating, headaches and rashes. Skin-prick testing and blood tests are available but the most effective way of identifying one is through an elimination diet. This trial-and-error approach involves monitoring symptoms when you eat. Once you identify the problem, you can remove it from your diet to see if symptoms are improved or not. The main culprits FRUCTOSE This natural sugar is found in fruit, honey and some syrups.…

THE BASE Roasted summer vegetable traybake MAKES 3 meals for 4 people PREP 15 mins COOK 1 hr 15 mins EASY 2 aubergines, cut into chunks3 courgettes, cut into half-moons2 red onions, finely sliced4 tbsp neutral oil500g ripe tomatoes on the vine, roughly chopped3 mixed peppers, roughly sliced 1 Heat the oven to 200C/180C fan/gas 6. Toss the aubergine, courgette and onion pieces on a large baking tray with the oil and seasoning using your hands, then spread everything out to an even layer. 2 Roast for 35 mins until lightly browned, then stir in the tomatoes (picked from the vine) and peppers. Increase the oven temperature to 220C/200C fan/gas 7. Roast for a further 40 mins stirring every now and then until well browned. Remove from the oven and…

PLANET FRIENDLIER My new show [coming to ITV later in the year] ties in with the book; it’s a bit old-school – we get a food truck, visit suppliers, find beautiful ingredients, cook them in the field and eat them. It celebrates great British dishes, farming and the people of those communities. I’ve seen a lot of good travel shows, but it’s about time that we look back and see how the British food scene has changed. It’s a really important time to celebrate seasonality and British ingredients. British farmers are under pressure more than ever after Brexit, and the push to improve farming standards. They’re being undercut on prices from trade deals that are being done globally, such as the use of cheaper imported lamb from New Zealand. It…

What’s often considered fast food can be elevated to a higher standard with just a few simple tweaks to the spicing and the method. Here, we’ve tried to recreate the best elements of takeaway burgers, but emphasising everything that makes a great chicken burger so irresistible – particularly the crunch of the coating and the succulence of the chicken breast. As well as the technical side of the process, we’ve added extra flavour with subtle spicing that runs through both the marinade and the coating. SERVES 4 PREP 30 mins plus at least 4 hrs marinating COOK 20 mins MORE EFFORT 2 large chicken breasts sunflower oil, for deep-frying For the spice mix 2 tbsp smoked paprika2 tsp garlic granules½ tsp chilli powder½ tsp black pepper1 tsp dried oregano For…

Gooseberries are at their best right now. They come in many varieties – the ones available in supermarkets tend to be the more tart green varieties, ideal for cooking with. However, sweeter golden and red dessert varieties can be found in farm shops and eaten raw. Gooseberries are often added to drinks and desserts as a compote or purée, as well as being made into jams, chutneys and sauces in savoury dishes. They pair well with other seasonal fruits such as strawberries. How to prepare If you’re picking gooseberries, remember the bushes are prickly, so wear gloves. Rinse them thoroughly in cold water before snipping off the tops and tails with scissors. Gooseberry compote & purée For a basic compote, gently heat 500g gooseberries with a splash of water or…

Bahama mama Be transported to a sandy white beach with this citrussy rum cocktail. SERVES 4 PREP 5 mins EASY V 30ml golden rum30ml coconut rum50ml orange juice100ml pineapple juice½ lime, juiced ice splash of grenadine pineapple wedge and maraschino cherry, to garnish 1 Divide the golden rum, coconut rum and all the juices between four hurricane glasss. Top each drink up with ice. 2 Stir well, then drizzle in the grenadine to create an ombre effect. Garnish each glass with a pineapple wedge and maraschino cherry. GOOD TO KNOW vegan • gluten free PER SERVING 56 kcals • fat none • saturates none • carbs 6g • sugars 5g • fibre none • protein 0.2g • salt 0.01g Best buys BOTTLES TO LOOK OUT FOR IN JULY NECTAR GOSNELLS…

Smoky hake, beans & greens Hake has a meaty texture, so it’s a good alternative to cod or haddock, which have been overfished in recent decades. SERVES 2 PREP 15 mins COOK 10 mins EASY olive oil, for frying and drizzling ½ x 200g pack raw cooking chorizo (we used Unearthed Alfresco Smoked)1 onion, finely chopped260g spinach2 x 140g skinless hake fillets½ tsp sweet smoked paprika1 red chilli, deseeded and shredded400g can cannellini beans, drained½ lemon, juiced1 tbsp extra virgin olive oil To serve garlic mayonnaise (optional) 1 Boil a full kettle of water and heat the grill to high. Heat a little oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, breaking the meat…

• 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 recipes on a per-serving basis, not including optional serving suggestions.…

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RRP £25 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 Taking you on a culinary road trip and accompanying the prime-time TV series, these 100 outstanding recipes shine a light on incredible produce and celebrate the best of British. Read our exclusive interview with Tom, plus his delicious seasonal recipes on page 102. TERMS AND CONDITIONS *This offer is available to UK delivery addresses. You will pay £22.50 every six issues, saving 42% on the usual shop price by direct debit only. You will be notified of any future price changes before they take effect. Tom Kerridge Cooks Britain…

FREE POSTAGE! PRE-ORDER NOW! A collection of over 100 expertly created meal plans to help you get ahead for the week. Order your copy now and get free delivery direct to your door Take everyday meals to the next level Fresh ideas for the air-fryer and other gadgets Each plan comes with a 7-day shopping list On sale 17 July or pre-order your copy now buysubscriptions.com/MealPlanner *Free postage and packaging only available on UK orders. Cover price £8.99. Postage available to EU and ROW with additional postage charge. Pre-orders must be made by 10 July to guarantee delivery by 17 July.…

good FOOD WINE CLUB in partnership with LAITHWAITES Your deal at a glance • Three-bottle case for £23.97 • Just £7.99 a bottle • Save over 40% • Free delivery (usually £7.99) What’s in your July case? • Gold Top Chardonnay This creamy, decadent beauty hails from the premium Limestone coast in Australia and is balanced by a sunny citrus zip. A treat with poached salmon and buttery new potatoes. • Alambrado Malbec Silky fruit-filled Alambrado is from Familia Zuccardi, one of the finest cellars in Argentina. This smooth, fruity-packed red is made purely from Argentina’s flagship grape, Malbec. It’s lovely on its own but shines with barbecued lamb chops. • L’Art Provencal Rose This delightful pink is from the Bréban family’s domain, high in the hills of the Côte…

How to barbecue chicken like chef Mike Davies As the weather starts to improve, barbecued spatchcocked chicken is one of my favourite ways to cook chicken. I love a herb-fed chicken, which can be bought online direct from the farm and has so much flavour. You can order it spatchcocked, or attempt it at home [visit goodfood.com for guidance]. Submerge your chicken overnight in a simple salt brine, with whatever aromatics you like. At the Camberwell Arms, we use lemons, garlic, thyme and a little bit of sugar. Brining seems like a faff, but the result is a perfectly seasoned, super-juicy chicken. Light your barbecue, leaving a patch of the grill without charcoal. Once the coals have gone white, grill the chicken, skin-side down, until it’s starting to char just…

Traditionally I’d turn up here with a big smile and bottle recommendations for the sort of summer I’d like us all to be having. Long, warm evenings in a garden, maybe with a bottle of chilled Chablis or a grassy sauvignon blanc. Rosé in the sun. Fizz with friends while we watch incredible Olympic feats. A fantasy, in other words. Instead, here are a few bottles for some more likely summer situations. Sheltering under a golf umbrella in torrential rain eating fish and chips from the paper and drinking wine from a plastic cup: A brisk sparkling wine with a citrussy edge is great with salt and crunchy batter and will cheer everyone up. Either go for your local English sparkling (if you’ve got one) or Montaudon Champagne Brut NV…

Blueberry & lime baked egg custard SERVES 6-8 PREP 15 mins plus at least 3 hrs chilling COOK 1 hr 20 mins EASY V knob of butter, softened, for the baking dish350g blueberries2 limes, 2 zested, 1 juiced75g caster sugar1½ tbsp cornflour6 eggs397g can condensed milk150ml soured cream150ml double cream 1 Butter a 1-litre baking dish, then put the blueberries, the zest and juice of 1 lime, the caster sugar and 150ml water in a saucepan and set over a medium-low heat until the sugar has dissolved and the blueberries have broken down a little. Remove from the heat. Combine the cornflour with 1 tbsp water and pour into the blueberry sauce. Bring to a simmer, stirring constantly until thickened. 2 Heat the oven to 150C/130C fan/gas 2. Beat together…