Innholdsfortegnelse for September 2024 i Good Food

We love Chetna Makan. We’ve worked with the former Bake Off contestant many times and in this issue, we have a very special recipe created with her own spice blend which, if you’re a subscriber, you’ll find free in the wrapping of your mag. But if you’re not, Chetna’s mix is a doddle to make at home, too. Just toast and grind, and get cooking to make her gorgeous end-of-summer veg curry (p18). The dish is one highlight in a feature celebrating curries from all across the globe, so feel the heat in your kitchen this weekend! It’s also back-to-school time, so to give your kids the best start to the new year, we’ve created easy, nutritious recipes to pack them off to lessons with (p32). Even better, get them…

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, ideas for…

Just £6.50 £1 per issue BONUS RECIPE Every month our subscribers enjoy an exclusive recipe. So, you’ll always be the first to try our latest ideas – stay one step ahead of the food trends and get the most from Good Food. 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 TERMS AND CONDITIONS *This offer is available to UK delivery addresses You will pay £5 for your first five issues, then £24.50 every six issues, saving 37 per cent on the usual shop price by direct debit. You will be notified of any future price changes before they take effect. This offer closes…

Those days when you feel low could be your body’s way of prompting you to look at your diet. Evidence suggests that food choices play a considerable role in our overall mental well-being by helping to reduce stress, ease anxiety and even fight depression. A growing body of research highlights the importance of reducing the consumption of processed foods, such as refined fats and sugars, in favour of fresh wholefoods. In particular, studies have shown that a high intake of fruit and vegetables makes a key difference when planning a diet to support your mood. Specifically, additions such as omega-3 rich fats, fibre-rich wholegrains, fermented foods, proteins and dark green vegetables delivered notable results for promoting mood balance and overall well-being. We’ve come up with 10 recipes here to get…

Adam Frost is an award-winning British garden designer and presenter on BBC Two’s Gardeners’ World. He also appears on BBC coverage of the RHS Flower Shows. @adamfrostdesign • For more tips on growing your own, visit gardenersworld.com Plums Thanks to their modest size, plum trees are good for most gardens and the delicious fruit they produce make them even more worthwhile. There are many different varieties, from damsons and gages, to mirabelles and sloes, which can be eaten raw, pickled, baked and more. Spiced plum & coconut cake This is the perfect transitional bake for the period between late summer and early autumn. Sweet plums pair well with coconut and spices, and warm from the oven, it tastes even better with a dollop of coconut yogurt or cream. Or, leave…

One of my favourite things to eat is wild mushroom pasta, which I usually make with pappardelle. It’s easy, but you can make it really flavoursome. I like to use different mushrooms, like king oyster or shiitake – they’re almost meaty. I was born into a family that loves food. I grew up in the south of France before moving to Ireland, but I was also lucky enough to go to the Caribbean a lot to visit family. That’s where my love of food developed, especially in Trinidad. It’s a melting pot of different cultures – African, Caribbean, Indian, Chinese, Portuguese. Caribbean people are the salt of the earth, as they say in Ireland. They are so connected to each other, which I think is something that we’ve lost a…

Double-fried karaage chicken You’ll keep coming back to this popular Japanese dish of crunchy, fried pieces of marinated chicken. Deliciously moreish, the recipe can be doubled-up for parties and served as part of a spread. SERVES 2-3 PREP 10 mins plus at least 30 mins marinating COOK 24 mins MORE EFFORT 300-400g boneless, skinless chicken thighs 3-4 tbsp potato flour 400-500ml vegetable oil (sunflower, rice bran or rapeseed oil works well), for deep-frying lemon wedges and Japanese-style mayonnaise or regular mayonnaise mixed with a sprinkle of togarashi (a Japanese seven-spice blend), to serve For the marinade 1 tbsp sake 2 tbsp soy sauce 1 garlic clove, finely grated 1 tsp grated ginger 1 tsp sesame oil 1 Combine the ingredients for the marinade in a large bowl. Cut the chicken…

Chocolate coconut flapjacks SERVES 16 PREP 10 mins plus at least 45 mins setting COOK 30 mins EASY V 250g salted butter 150g light brown soft sugar 150g golden syrup 300g porridge oats 60g desiccated coconut 200g dark chocolate 1 tbsp coconut oil, plus 1 tsp 50g white chocolate 1 Heat the oven to 180C/160C fan/gas 4 and line a 20cm square tin with baking parchment, leaving some overhanging the sides. Put the butter, sugar, golden syrup and a small pinch of salt in a medium saucepan over a low heat and gently melt together, stirring to combine. 2 Pour in the oats and desiccated coconut, stirring to combine, then tip the mixture into the tin and smooth the surface using a spatula. Bake for 20-25 mins until golden and…

TANZANIAN BANANA CURRY It’s never occurred to me to use bananas in a curry before, so Lerato Umah-Shaylor’s recipe was a delicious revelation. FInd it on page 14. FISH FINGER SARNIES The best thing about this recipe from 13-year-old Buddy Oliver (yes, Jamie’s son)? My kids can cook them (p44). NEXT LEVEL LEMON DRIZZLE I didn’t think the lemon drizzle cake – one of the most popular recipes on goodfood.com – could be improved upon, but Barney Desmazery has smashed it on page 112.…

Rahel’s gulai ayam (Indonesian chicken curry) A west Sumatra specialty, gulai is one of Indonesia’s premier curry dishes. Don’t let the extensive ingredient list – which varies widely – scare you. It’s a lot easier to prepare than you may think, and the results are always worth it. You’ll get lost in the deep flavours from the aromatic herbs and spices. Rahel Stephanie SERVES 6 PREP 15 mins COOK 30-40 mins EASY ❄ 12 bone-in chicken thighs 1 lime, juiced 2 tbsp rapeseed, sunflower or vegetable oil 3 lemongrass stalks, bruised and tied together 6 lime leaves, torn 1 cinnamon stick 3 cardamom pods, seeds crushed 1 star anise 2 tsp ground coriander ½ tsp ground nutmeg ½ tsp ground cumin ½ tsp ground turmeric 50g coconut palm sugar (ideally…

Spicy chicken with coconut rice & beans IRON LOW FAT 2 OF 5-A-DAY SERVES 2 PREP 15 mins COOK 36 mins EASY 1 tbsp lime juice 1 tsp rapeseed oil, plus a drop for frying ½ tsp allspice, plus a good pinch 1 tsp finely grated ginger 1 large garlic clove, finely grated 1 tsp smoked paprika 2 tbsp fresh thyme, plus a little to serve if you like 2 skinless chicken breast fillets 100g brown basmati rice 15g creamed coconut (from a block), chopped 4 spring onions, finely sliced 1 ½ tsp vegetable bouillon powder 1 red pepper, deseeded and finely diced 400g can red kidney beans 1 Put the lime juice in a bowl and stir in 1 tsp oil, a good pinch of allspice, the ginger, garlic,…

Chetna Makan is a food writer and cookbook author who also runs a successful YouTube channel, Food with Chetna. Her seventh book, Easy Indian Vegetarian, is out now. She was born and raised in Jabalpur, India, and specialises in home cooking. @chetnamakan Methi gota (fenugreek balls) Methi gota is a popular snack in Gujarat, and is often served for breakfast in restaurants there, too. I had it with a cup of chai and fell in love with it. Fenugreek is essential to this, so you will need to find some fresh leaves. The unique flavour comes from the slightly bitter fenugreek with all the spices, and the bicarbonate of soda gives it lightness. It’s usually served with coriander chutney. SERVES 4 PREP 15 mins COOK 7 mins EASY V 1…

Eleanor Wilkinson is a content creator and recipe developer from East Yorkshire. She left her job in the non-profit sector to pursue a career in food, training at the prestigious Ballymaloe Cookery School in Cork. @EleanorGWilkinson Pickled vegetable salad with soy-glazed meatballs Inspired by the flavours of bánh mì, specifically Bánh mì Xíu Mai, this salad is packed with fresh herbs and crunchy vegetables. Traditionally a sandwich, here I’ve kept things light and fresh but feel free to stick this in a crusty baguette. The sticky glazed meatballs bring everything together, just be sure to add the glaze at the end so as not to burn it. SERVES 1 PREP 20 mins COOK 10 mins EASY For the salad 1 carrot, peeled and chopped into ½cm long and wide batons…

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…

Chorizo & Savoy cabbage rigatoni We’ve used Savoy cabbage here for its slightly bitter edge, but curly kale, chopped spring greens or spinach would also work well. SERVES 4 PREP 5 mins COOK 25 mins EASY 2 tbsp olive oil 200g soft cooking chorizo, skin removed 1 onion, finely chopped 300g rigatoni 2 large garlic cloves, sliced 1 tsp fennel seeds ½ tsp chilli flakes ½ Savoy cabbage, finely shredded 20g parmesan, finely grated, plus extra to serve 1 Pour the oil into a large, deep, frying pan and put on a medium heat. Crumble in the chorizo and cook for 4-5 mins or until crisp. Remove from the pan using a slotted spoon and set aside. Tip the onion into the chorizo oil and cook for 15 mins until…

Born into a foodie family, Buddy, 13, started helping dad, Jamie, in the kitchen when he was three years old. He’s built up a huge following on his YouTube channel, Cooking Buddies, and has a new cooking show on CBBC of the same name. @cookingbuddiesclub Buddy’s top tips for kitchen confidence 1 Start small, and build on the recipes you choose. The more I learnt, the more I wanted to explore, so the same will probably be true for you. The first thing I ever made was scrambled eggs, and they were really tasty, and actually quite easy once I knew what to do. After helping Mum or Dad with odd jobs in the kitchen I started to pick up new skills, like how to make chopped salads or simple…

Butternut squash curry SERVES 4 PREP 10 mins COOK 40 mins EASY V ❄ Cook 200g brown basmati rice in boiling salted water, following pack instructions. Meanwhile, heat 1 tbsp olive oil in a large frying pan and cook 1 diced and peeled butternut squash for 2-3 mins until lightly browned. Add 1 diced red onion and 2 tbsp mild curry paste and fry for 3-4 mins more. Pour over 300ml vegetable stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add 4 large roughly chopped tomatoes and a drained 400g tin of chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften. Take off the heat and stir through 3 tbsp fat-free Greek yogurt and a small handful of chopped coriander. Serve…

Air-fryer spinach & feta filo parcels These Greek-inspired pastry parcels are ideal for a light dinner served with a salad, or enjoy them on their own as a snack. SERVES 4 PREP 20 mins COOK 20-25 mins EASY knob of butter 1 large onion, finely chopped 2 garlic cloves, finely chopped 500g frozen spinach, defrosted and chopped 1 egg, beaten 100g feta, finely crumbled 1 tbsp dill or parsley, chopped 4 filo pastry sheets olive oil spray 1 tsp sesame seeds or nigella seeds 1 Heat the butter in a large frying pan and cook the onion and garlic for 5-10 mins until softened and golden. Transfer to a large bowl. 2 Squeeze the excess water out of the spinach, then add to the bowl along with the egg and…

1 Store raw potatoes in a breathable bag in cool, dark place. Leftover cooked ones will keep chilled in an airtight container for up to four days. 2 Potatoes freeze well – boil until just tender, spread out on a tray to cool, then freeze until solid. They’ll then keep in a freezerproof container or food bag for up to three months. Cook straight from frozen for roast potatoes, blend into soups and sauces, or defrost fully and mash. 3 Potato peels can also be frozen – scrub well, then store in a freezerproof container for up to three months. Add to soups and sauces straight from frozen to provide extra body and thickness. 4 If your potatoes have sprouted or have green bits, remove and discard these using a…

Lemongrass gimlet Infusing sugar syrup with aromatic lemongrass adds an extra dimension to this sweet and sour cocktail. SERVES 2 PREP 5 mins plus cooling COOK 5 mins EASY V 1 lemongrass stalk, chopped into quarters 50g caster sugar ½ lime, juiced 100ml gin ice slice of lime, to serve 1 For the sugar syrup, put the lemongrass and caster sugar in a small pan over a medium heat. Pour over 50ml water. Bring to the boil, then simmer for 5 mins until thickened slightly. Remove from the heat and leave to cool completely and infuse. 2 Pour the cooled syrup into a cocktail shaker, including the lemongrass chunks. Add the lime juice, gin and a handful of ice. Shake until the outside of the cocktail shaker feels cold 3…

Trying to dine out sustainably can feel more of a minefield than preparing food at home. Food waste, animal welfare, the treatment of staff and sustainable sources of food and drink are issues that chefs and guests alike need to consider. Fortunately, there are some questions you can ask to ensure a meal out doesn’t weigh on your conscience as well as your wallet. They concern where the meat and fish come from and the restaurant’s tipping policy, to whether or not you can take your leftovers home. “Think about eating out as a way of incentivising those restaurants who are doing the right thing by these issues, or are at least trying,” advises Will Beckett, founder of the Hawksmoor restaurant group. After all, putting our money where our morals…

● 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.…