Innholdsfortegnelse for August 2024 i Good Food

You’ll notice I’m a new face to this page, but I’m not new to Good Food. I’ve been magazines editor for seven years and, from now on, I’ll be sharing my highlights from each issue. What won’t change is the brilliance of the recipes and features in Britain’s number one food title – as you’ll see when you dive into your August edition. This month’s main event (p9) is a celebration of glorious seasonal produce – fruit and veg with which to get creative and enhance your get-togethers over the last weeks of summer. My favourite is our sticky five-spice pork belly with ginger and plums (p14). So far, I’ve cooked it twice for my family and it’s a huge hit. I’m a passionate home cook and try to make…

Sweetcorn & pancetta orzotto Bursting with fresh, seasonal sweetcorn, think of this dish like a risotto, but made with orzo instead of rice. Charring the corn creates smoky depth that’s amplified by the pancetta. If you’d like to make this completely veggie, omit the pancetta and increase the amount of miso by half a tablespoon. Ailsa Burt SERVES 4 PREP 15 mins COOK 1 hr EASY 3 tbsp olive oil4 corn cobs, any husks removed25g butter150g pancetta, finely chopped1 onion, finely chopped3 garlic cloves, finely chopped400g orzo75g parmesan, finely grated, plus the rind (optional)200ml white wine1 tbsp white miso10g chives, finely sliced½ lemon, zested and juiced 1 Heat a large, dry frying pan over a medium-high heat. Brush 2 tbsp of the oil over the corn cobs and char all over,…

Let’s face it, most late-night nibbles are just as much about cravings as they are hunger – which makes getting the balance between hitting the spot and avoiding sleep-disrupting snacks tricky. While eating before bed may not be an issue for everyone, those with digestive issues, such as reflux, or who are trying to manage their weight, are better sticking to lighter options when eating late. You should alwats try to choose food that’s free from stimulants like sugar and caffeine. Instead, consider including nutrients like tryptophan, magnesium and B vitamins, which support the body’s natural sleep processes. “Choose food free from stimulants like sugar and caffeine” BERRIES AND YOGURT We tend to get late-night sugar cravings, but sugar releases energy into the body that can keep us awake longer.…

People have always been fascinated by the secret to sustained youth or learning how to live longer. Researchers set out to discover whether the specific foods, eating patterns and lifestyles of the longest-living communities on the planet might hold the answer. The foundations of the Blue Zones diet There are five locations dubbed ‘Blue Zones’ – these are Okinawa, Japan; Ikaria, Greece; Nuoro Province in Sardinia, Italy; the Nicoya Peninsula, Costa Rica; and Loma Linda, California. The Blue Zone theory suggests these communities prove you don’t need to win the genetic lottery to live a long and healthy life; that instead it’s a result of indigenous diets and lifestyle habits. If that’s true, then we can all benefit. LOMA LINDA, CALIFORNIA Outliving the average American by a decade, this community…

Mango sgroppino Experiment with different flavours of fruit sorbet to make your ideal sgroppino – tropical mango provides full-on tropical refreshment here. SERVES 4 PREP 5 mins EASY V 4 large scoops mango sorbet2 tbsp passion fruit liqueur (optional)prosecco, for topping up 1 Put a scoop of mango sorbet into each of four chilled glasses. 2 Pour over the passion fruit liqueur, if using, then top up with prosecco and serve immediately. GOOD TO KNOW low fat • gluten free PER SERVING 165 kcals • fat 0.2g • saturates none • carbs 20g • sugars 19g • fibre 0.6g • protein 0.4g • salt 0.03g Reclaim your weekend Mix a cocktail Best buys BOTTLES TO LOOK OUT FOR IN AUGUST COCKTAIL WHITEBOX SPICY MARG With subtle chilli heat and fruity…

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 PPA Awards 2021 Media Brand of the Year Good Food PPA Awards 2020…

Super-green tofu curry SERVES 4 PREP 15 mins COOK 30 mins EASY V 280g firm tofu, cut into small triangles2 tbsp vegetable oil2 tsp coriander seeds2 tsp cumin seeds2 cardamom pods, seeds bashed10g ginger, peeled and roughly chopped1 onion, finely chopped2 garlic cloves, roughly chopped400g spinach10g coriander, roughly chopped, plus extra whole leaves to serve2 x 250g pouches cooked brown & wild rice mix, to serve 1 Pat the tofu dry with kitchen paper, then heat 1 tbsp oil in a large, deep frying pan over a medium heat. Fry the tofu for 3-4 mins, or until golden on each side. Remove from the pan using a fish slice and set aside to drain on kitchen paper. 2 Pour the remaining oil into the pan, then scatter in the coriander…

Corn, lentil & coconut chowder SERVES 6 PREP 10 mins COOK 40 mins EASY V Heat 1 tbsp rapeseed oil in a large pan over a medium heat and fry 2 chopped onions for 8 mins, stirring until soft. Stir in 4 chopped garlic cloves, 2 chopped red chillies, 2 tbsp medium curry powder, 2 tsp cumin seeds, 2 tsp ground turmeric and 250g red lentils, and cook for a few minutes. Add 2 litres veg stock and 600g fresh or frozen sweetcorn. Bring to the boil. Cover and simmer for 15-20 mins until the lentils are tender. Remove from the heat. Briefly blitz using a hand blender – you don’t want it fully smooth. Add 600g finely chopped potatoes. Cover. Return to a medium heat for 10-15 mins until the…

Roast beef with spicy greens & avocado sauce SERVES 4 (with leftovers) PREP 30 mins COOK 1 hr EASY 2 tbsp fish sauce3 tbsp dark brown soft sugar2 tbsp soy sauce2 limes, juiced2 tbsp vegetable oil1.2kg beef topside joint cooked rice and sriracha, to serve For the greens 250g kale or any hardy leafy green40ml rice vinegar1 tsp mustard seeds1 tsp cumin seeds50g cashews, finely chopped60ml olive oil1 tsp chilli flakes For the sauce 2 avocados, stoned and peeled1 lime, juiced3 spring onions, roughly choppedsmall handful of coriander, roughly chopped1 garlic clove, crushed150g Greek-style yogurt 1 Combine the fish sauce, sugar, soy sauce, lime juice and oil in a container, stirring for about a minute until the sugar dissolves. Add the beef, tossing to coat. Marinate for up to 12…

One of my favourite dishes is youvetsi, a slow-cooked short rib of beef stew. It’s one of those dishes that takes 10 minutes to put together in one big casserole, then you can forget about it for several hours. You stir the orzo through towards the end and I like to serve it with grated halloumi on top. It’s ludicrously delicious and effortless, but elegant enough for a dinner party. My latest cookbook, Greekish, is my fourth book. I wanted to write something that was accessible with recipes that my mother-in-law in Lancashire could make after picking up the ingredients from her local Tesco. I’m so proud of it. I feel like I’ve grown a lot in the industry and really found my voice in my writing. My daughters are…

Meliz Berg is a cook, food writer and author of the bestselling cookbook, Meliz’s Kitchen. Inspired by her Turkish-Cypriot heritage, she created the blog and Instagram page @MelizCooks packed with easy recipes and addictive flavours. Chunky crunch cheesy salata This salad has pure holiday vibes written all over it. If you can source Ezine peyniri, a white cheese from Ezine, in North-Western Turkey, then it really is the best cheese to use in this. It’s creamy and less crumbly than most brined white cheeses, and has an intense, tangy flavour, yet is not overpowering at all. SERVES 4-6 PREP 15 mins COOK 5 mins EASY V 5 tbsp extra virgin olive oil50g pine nuts250g Ezine peynir or beyaz peynir (Turkish white cheese) or feta, cut into 2cm cubes2 tsp dried…

Reclaim your weekend Boost your skills Moussaka will be a little different depending on where in Greece you’ve eaten it – there are many variables to this layered bake. We’re keeping it light for summer and forgoing potatoes for extra aubergines, plus we’re swapping white sauce for a simpler Greek yogurt topping. Most importantly, we’ve gone big on flavour by giving the aubergines a smoky finish on the griddle and giving the meat sauce depth using wine. There is a little work involved in bringing a moussaka together, but it can be done up to two days ahead and kept chilled, so you can relax on the day of entertaining. SERVES 6 PREP 40 mins COOK 2 hrs MORE EFFORT 100ml olive oil500g lamb mince1 onion, finely chopped3 large garlic…

More often these days, the weather is making headlines with footage of wildfires blazing across Greece, Sicily and Portugal still fresh in the memory. Meanwhile shots of tourists posing by a digital thermometer in Death Valley, California, went viral as it showed the temperature hitting 130F. The images were shocking yet some scientists made the case that this could all become part of a normal summer before long. Apart from the immediate threat to life, another impact of rising temperatures has been on crops and the food we take for granted, from a lack of supply to high prices. Fears are that this could also be the new normal. ARE THE HEATWAVES HERE TO STAY? Before we look at the impact on our food supply chain, we need to know…

● 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.…

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,…

Exclusive offer – save 25% on the RRP The new Verve 26cm frying pan from Stellar features raised non-stick technology that reduces contact with food, for smooth cooking with little to no oil. The grid of surface channels also allows fat to drain away from meat for healthier results. Plus, high-performance heat distribution across the base and up the sides enables quick and efficient cooking on every hob type. Verve is ideal pan for lower-calorie cooking with maximum flavour. It comes in a stylish matte black finish with soft-touch, stay-cool handles, and is dishwasher-safe. HOW TO ORDER Visit stellar.co.uk, search for S426 and enter code GFVERVE25 at the checkout. Terms & conditions: *Free delivery to UK mainland postcodes, some exclusions may apply. Cannot be used in conjunction with any other…

Epic summer salad Our epic salad is just a quick assembly job of gorgeous ingredients – no cooking required. Simply mix the dressing in a jam jar and take it with you to dress the veg on site. SERVES 6 PREP 10 mins NO COOK EASY V 400g black beans, drained2 large handfuls of baby spinach leaves, roughly chopped500g heritage tomatoes, chopped into large chunks½ cucumber, halved lengthways, seeds scooped out and sliced on an angle1 mango, peeled and chopped into chunks1 large red onion, halved and finely sliced6-8 radishes, sliced2 avocados, peeled and sliced100g feta, crumbled For the dressing large bunch of mint small bunch of coriander small bunch of basil1 large green chilli, deseeded and chopped1 small garlic clove100ml extra virgin olive oil or rapeseed oil2 limes, zested…

Butternut squash One of the most popular varieties of squash to grow, the bulbous, pear-shaped fruits are ready to harvest from late-summer to early autumn, and have dense, sweet orange flesh and thin skin. This makes them easy to prepare and a great choice for roasting or using in soups or risottos. Nutritionally, it’s a good choice too, as it’s low in carbohydrates and a good source of vitamins such as A and C. Chocolate chip & pecan butternut bread If you like banana bread, you’ll love this butternut bread (which is really more of a cake). The squash provides sweetness while keeping the texture dense and squidgy. Serve on its own with a cup of tea, or slathered with butter. SERVES 12 PREP 20 mins plus cooling COOK 50…

1 Slice apples and toss with lemon juice. You can then freeze them for three months and use straight from frozen to make pies, crumbles, sauces or cakes. 2 Cut into matchsticks and mix into slaws or salads for a touch of sweetness and crunch. 3 Apple & cheese puffs Bake sliced apples on small squares of puff pastry, then top with grated gruyère and thyme leaves for easy, delicious snacks or canapés. 4 Don’t toss out the peelings – instead, chop finely and mix into smoothies, bakes or pancakes. Or try our tea recipe, below. Apple & cinnamon tea Simmer a small pan of water with the peel of 1 apple, 1 tbsp honey and a cinnamon stick, bubble for 5 mins, then strain. 5 Mix grated apples into…

Ruby Bhogal went from architecture to baking via The Great British Bake Off. She writes regular food columns and a hugely popular weekly newsletter called The Last Bite. rubybhogal.substack.com @rubybhogal Cardamom & raspberry cake with white chocolate & pistachio This is the cake I would always make when I first started baking because a) the flavour combo is bomb dot com and b) I really thought I was doing something new and inventive out here with the ingredients. Turns out I was just reinventing the cake wheel, but sometimes a classic combo is all you truly need. This is such a crowd-pleasing cake. The lightly spiced sponge works incredibly well with the tartness from the fresh raspberries, sweetness from the whipped white chocolate cream, and nuttiness from the pistachio crumb.…

Try a subscription to Good Food’s sister magazine and get your first five issues for just £5! As well as thoroughly tested recipes, olive includes travel guides, restaurant recommendations, health and interiors features, and plenty more lifestyle inspiration Just £5.99 £1 an issue* Enjoy these great subscriber benefits Save money on the usual shop price The convenience of free delivery, direct to your door Delivered in plastic-free, recyclable paper packaging Get subscriber-only discounts at the olive shop (shop.olivemagazine.com) 3 EASY WAYS TO SUBSCRIBE SCAN THE QR CODE and subscribe right away ORDER ONLINE at buysubscriptions.com/GFOL824 CALL US on 03330 162 127** and quote GFOL824 TERMS AND CONDITIONS *This offer is open for UK delivery addresses by direct debit only. You will pay £5 for your first five issues, then £22.50…

• FREE 2 for 1 Gardens entry card and guide • Exclusive competitions and ticket discounts • Award winning podcasts • FREE access to History Extra Academy • Discounted tickets to the Good Food Show • Bonus monthly recipes with each issue • Exclusive interviews in every magazine • 10% off the RT shop Visit buysubscriptions.com/SS24SP or call 0330 053 8660Ü and Quote: SS24SP…

Crispy chipotle chicken fajitas SERVES 4 PREP 15 mins COOK 30 mins EASY 3 large chicken breasts50g plain flour1 tsp smoked paprika1 tsp garlic granules1 egg, beaten2 tbsp chipotle paste100g panko breadcrumbs5 tbsp vegetable oil½ onion, sliced3 garlic cloves, sliced1 tbsp tomato purée2 red peppers, sliced mini tortilla wraps and soured cream, to serve For the salsa170g small sweet tomatoes, such as Datterini, finely chopped1 lime, juiced½ onion, finely chopped10g coriander, roughly chopped1 green chilli, finely chopped200g canned sweetcorn, drained 1 To make the salsa, mix all the ingredients in a small bowl and season with salt. Set aside. 2 Lay the chicken on a chopping board, then cover. Flatten to an even thickness by lightly bashing with a rolling pin or pan. 3 Tip the flour onto a plate…