Innholdsfortegnelse for October 2024 i Good Food

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…

Venison pie British venison is a sustainable meat, as deer are culled in the UK to maintain a balanced ecosystem – cooking with it ensures the meat doesn’t go to waste (find out more about this on page 126). It’s also lean, containing less fat than other red meats, but still has plenty of flavour. Cuts of venison work in much the same way as their beef counterparts – venison fillet makes a great steak, whereas shoulder and haunch benefit from being cooked low and slow, as we’ve done for this pie. Venison is now available to buy from many butchers and larger supermarkets. Helena Busiakiewicz SERVES 8 PREP 30 mins plus resting COOK 1 hr 45 mins EASY 1-3 tbsp vegetable oil75g streaky bacon rashers, roughly chopped4 tbsp plain flour,…

Since winning 2015’s Great British Bake Off, Nadiya has hosted many of her own BBC Two cookery shows. Her next series, Cook Once, Eat Twice, will air in autumn, accompanied by her latest book. @nadiyajhussain Paneer karahi Essentially, a karahi is the dish in which this curry is cooked. It’s a rounded, deep pan with two handles. If you don’t have one, this can also be done in a wok. MAKES 4 PREP 5 mins COOK 40 mins EASY V ❄ oil, for frying500g paneer, cut into cubes2 onions, diced2 tbsp garlic paste4 tomatoes, diced2 tbsp tomato purée½ tsp ground turmeric2 tbsp curry powder1 tsp chilli powder (optional) large handful of spinachcream, for drizzling 1 Put a medium non-stick frying pan on the hob over a medium heat. Splash in a…

Rosh Hashanah, which translates from Hebrew as ‘head of the year’, is a festival celebrating the anniversary of the creation of the world. Literally a birthday party for the planet. The date moves around in the modern calendar from year to year, as Jewish months are based on the lunar year. The festivities begin at nightfall the day before, when families enjoy a dinner together. They’ll visit the synagogue the next day to pray and hear the sound of the shofar (a musical instrument, traditionally made from a ram’s horn) being blown. They then tuck into lunch with family and friends. Many Jewish people around the world do it all again the next day, with another dinner and lunch. After all that feasting comes a day of fasting. On Yom…

Easy Singapore noodles SERVES 4 PREP 15 mins COOK 15 mins EASY Boil the kettle and put 200g vermicelli rice noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix 1 tbsp mild curry powder, ¼tsp turmeric, 1 tsp caster sugar, 1 tbsp sesame oil, 2 ½tbsp low-salt soy sauce and 1 tbsp water in a bowl. Heat the wok until very hot. Add 1 tbsp sunflower oil, 1 sliced onion and 1 sliced red pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and 200g beansprouts.…

Helen’s bolognese So many of us grow up on a classic bolognese which then becomes the ‘normal’ against which all others are measured. This version (by my co-author Helen Goh) gets a lot of its depth and flavour from doubanjiang – a spicy bean paste made from fermented soya beans, broad beans and chillies. It is a key ingredient in a lot of Sichuanese food, but works great in this bolognese, too, and can be found in most Asian grocers or online. SERVES 4 PREP 30 mins COOK 45 mins EASY 75ml peanut oil1 onion, finely diced1 large carrot, peeled and finely diced1 celery stick, finely diced2 star anise1 cinnamon stick2 bay leaves1½ tsp Sichuan peppercorns, roughly crushed1 tsp fennel seeds, roughly crushed500g minced pork (or beef, or a mixture…

Matt Tebbutt presents Saturday Kitchen on BBC One and Food Unwrapped on Channel 4. After running an award-winning South Wales pub for over 10 years, Matt has written three cookery books showcasing his favourite treats, including his top pub comforts. @matt.tebbutt Spiced apple tarte tatin with clotted cream This is my daughter’s favourite pudding, a spiced-up version of the classic French dessert, and one of the first things I learned to cook. It takes a while to master and requires investment in a really good pan, but it’s well worth the effort. You’ll never have any leftovers serving this dish! SERVES 2-4 PREP 20 mins plus 30 mins chilling COOK 35-40 mins EASY V 3 Cox’s apples100g unsalted butter, softened100g caster sugar1 cinnamon stick1 star anise1 vanilla pod, split lengthways…

VENISON PIE British venison is a very sustainable meat and one we should be eating more of. Try Helena Busiakiewicz’s recipe on page 14. PLANET-FRIENDLIER PUMPKINS Thousands of pumpkins go to waste at Halloween, but you can save yours and make something delicious. Find inspiration on page 41. CORNED BEEF HASH John Whaite’s recipe takes me down memory lane: it was the dish my dad made for me and my brothers when we were little. John’s one on page 99 is (slightly) better!…

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…

Ginger & lime pickle dhal Frying the onions slowly adds lots of flavour, so don’t rush it. SERVES 4 PREP 5 mins COOK 25 mins EASY V ❄ 2 tbsp vegetable oil1 onion, finely chopped3 garlic cloves, finely chopped1 tsp cumin seeds1 tsp ground coriander¼ tsp turmeric2 x 400g cans green lentils, drained and rinsed350ml reduced salt vegetable stock3 tbsp lime pickle10g coriander, chopped, or tornnaans, to serve (optional) 1 Pour the vegetable oil into a deep frying pan on a medium heat. Once shimmering, tip in the onion and cook for 15 mins until softened. Add the garlic, cumin, coriander and turmeric, and cook for 3 mins. 2 Pour in the lentils and stock, mix well and bring to the boil. Reduce to a simmer and leave to bubble…

From Indian curries to Thai salads and Mexican chilli, spicy dishes are a favourite in many cuisines. The heat caused by spices is down to capsaicin, a substance which appears in higher amounts in cayenne pepper, chilli peppers and paprika, and in smaller amounts in spices like cinnamon and coriander. Why does your mouth feel like it’s on fire when eating that super-hot curry? The heat we experience is a sensation, rather than heat from the food itself, and varies from person to person. Capsaicin binds to nerve pain receptors in the body. As a result, you may feel like your tongue is burning, feel thirsty, go red in the face and start sweating, and your eyes and nose may start to run. The heat levels in foods are measured…

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. Pumpkins & other squash As well as the classic Halloween pumpkin and ubiquitous butternut, squash come in all shapes and sizes – it’s worth seeking out unusual ones such as Crown Prince and Red Kuri (which we’ve chosen for this recipe for it’s nutty flavour). Most varieties will keep for a few months, so you can enjoy them all winter, roasted, stewed or in soup. Maple baked pumpkin, wild rice & feta salad Warm salads are ideal this time of year, and the best ones include a variety of textures and flavours. Pumpkins are a great addition, as they can be roasted with the…

Slow cooker fajitas SERVES 4-6 PREP 15 mins COOK 3-6 hrs EASY ½ tsp chilli powder2 tsp ground cumin1 tbsp paprika1 tsp ground coriander2 tsp dried oregano450g chicken breasts3 peppers, mixed colours, sliced1 onion, sliced1 tbsp tomato purée To serve 8 tortillas, gluten-free if necessaryguacamolesoured creamsalsa 1 Combine the chilli powder, cumin, paprika, coriander and oregano with a good pinch of salt and freshly ground black pepper. Coat the chicken breasts in the spices and tip into a slow cooker with any leftover spice mix. 2 Scatter over the peppers and onions. Combine the tomato purée with 2 tbsp water, then pour into the slow cooker. Cook on high for 3 hrs or low for 6 hrs until the chicken is cooked through and the peppers and onion have softened.…

FREE POSTAGE* PRE-ORDER NOW Transform your Christmas cooking with 100+ recipes for your air-fryer. You’ll be amazed by how easy it is to create everything from bite-sized nibbles and super starters to big day mains and showstopping desserts. On sale 9 October or pre-order your copy now buysubscriptions.com/festiveairfryer *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 3 October to guarantee delivery by 9 October.…

The science of boiling vegetables Cooking is science – master that and you’ll never get a dish wrong Boiling must be the easiest and most effcient way of cooking vegetables and, when done correctly, it preserves their flavour and keeps them vibrant. When vegetables are submerged in boiling water, the heat breaks down their cell walls making them easier to digest, and converts the starches into sugar making them sweeter. However, if boiled for too long, the nutritional value from the water-soluble vitamins in the vegetable will leach out into the water and the vegetables turn to mush, which is why timing is key. Boiling vegetables quickly as preparation to soften them before frying or braising is called ‘blanching’. This is key to making perfectly stir-fried vegetables like broccoli or green…

Sponsered by 21-24 November 2024 | NEC Birmingham Book tickets now at goodfoodshow.com With all your favourite chefs under one roof, fabulous shopping, hands-on workshops, and more, what better day out to enjoy with your friends? Get inspired and learn new skills in our creative workshops to help you wow your friends and family this Christmas. Join a session in the Winter Workshops, from creating festive cocktails to perfecting canapes. Or, discover the best wine and cheese pairings for Christmas at the Good Food Wine Club Tasting Theatre. Book your tickets today for a great day out. BOOK YOUR TICKETS INSPIRING WINTER WARMERS Dig into twists on festive classics on the new Good Food Kitchen hosted by Barney Desmazery, featuring food writer and baker Chetna Makan, plant-based cook Max La…

MATT TEBBUTT The Saturday Kitchen host and chef shares his top pub grub-inspired recipes from his new book. Turn to page 110 for the ultimate autumn comfort food. YOTAM OTTOLENGHI Take a trip around the world with Yotam’s twists on classic dishes like bolognese and sausage rolls. Find them on page 100. NADIYA HUSSAIN Nadiya’s recipes on page 35 are all about making the week’s cooking easier with traybake-style sharing dishes that stretch ingredients a little bit further.…

Air-fryer ownership has reached tipping point, with more than half of the country’s households now using one to cook meals. The appliance – which really exploded onto the scene less than two years ago – has become a mainstay in the domestic kitchen. In fact, 58% of the Brits we surveyed said they use an air-fryer more than the traditional oven. While the toaster (77% use one) and microwave (75%) still top the list of appliances used in our Good Food Nation 2024 poll, the air-fryer has soared from 46% in 2023 to its lofty status today. In another reflection of the trend, we had no air-fryer recipes on our website in 2020 and now have over 70, plus guides and appliance reviews (find them at goodfood.com/recipes/air-fryer-recipes). The appliance which,…

Get fresh inspiration delivered to your door with a Good Food magazine subscription. Pay just £5 for your first five issues, then £24.50 every six issues – still saving a huge 37% on the shop price!* 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…

Spooky craft ideas Swap shop-bought decorations for plastic-free ones Pinecone bats Forage for pinecones in your back garden or local park, then transform them into these cute bats with just a few supplies. brown or black cardblack marker penscissors craft gluepinecones (try to find ones that are slightly longer and tapered)white paper or cardstring or ribbon 1 Fold the brown or black card in half, then draw a single bat wing on either side of the card using the marker pen, with the mid-point along the folded edge. Cut out and open out. (Make as many pairs of wings as you have pinecones.) 2 Glue the pinecones to the middle of the bat wings, putting the base end at the top (this will be the bat’s head). Leave to dry. 3…

Indian-inspired spicy cabbage If using Savoy cabbage pick out the more tender inner leaves. SERVES 2 PREP 15 mins COOK 20 mins EASY V 2 tbsp rapeseed oil, plus a drop1 tbsp finely chopped ginger1 red chilli, halved, deseeded and thinly sliced2 carrots (160g), cut into matchsticks1 large onion, halved and thinly sliced2 tsp mustard seeds (yellow or black)1 tsp cumin seeds2 tsp Madras curry powder250g pointed or Savoy cabbage, shredded2 tomatoes, chopped2 eggs1 lime, halved15g fresh coriander, chopped 1 Heat 2 tbsp oil in a large non-stick pan or wok and stir-fry the ginger and chilli for 1-2 mins to soften. Stir in the carrots and onion, then leave for 10 mins stirring every now and then until the onion is golden. 2 Add the mustard seeds, cumin seeds…

Butternut squash romesco dip Squash skin can be tough, but by roasting and blitzing it, you create an entirely different texture. SERVES 6-8 PREP 10 mins COOK 1 hr EASY V 1 whole butternut squash100ml olive oil1 garlic clove, peeled and roughly chopped100g blanched almonds1 tbsp sherry vinegar1 tsp sweet smoked paprikasalted crisps, to serve 1 Heat the oven to 220C/200C fan/gas 7. Cut the squash in half lengthways and leave the seeds in. Put the butternut halves on a baking tray and drizzle over 1 tbsp of the oil, season and rub in well using your hands. Roast in the oven cut-side up 1 hr until charred around the edges and soft. Set aside to cool slightly, then trim off the hard knobbly stalk and discard. 2 In a…

1 Herbs can be split into two categories: woody and soft. Thyme, bay, rosemary, sage and oregano are woody, while parsley, dill, basil, coriander, chives and mint are soft. Woody herbs have a longer shelf life – soft can bruise easily. To make the most of soft herbs, use the leaves as a garnish or stir them into dishes towards the end of cooking time. 2 Quick pesto Blitz 100g soft herbs, stems and all, with 50g of any nut or seed, 50g parmesan or veggie alternative, 1 large garlic clove, 175ml olive oil and seasoning. Will keep frozen in an airtight container. 3 Woody herbs should be added at the start of cooking. You can use whole sprigs or chop the leaves to infuse flavour into stews, soups and more.…

One thing I often cook as a treat for my partner is corned beef hash because his mum, Irene, makes it and nothing I make – whether it’s patisserie or a home-cooked stew – will ever compare to his mother’s corned beef hash. On special occasions I’ll make my version (see recipe, right), which he adores. I make a sofrito with grated onion, celery and carrot, fry that, then add some chopped corned beef from a can, Worcestershire sauce and cooked new potatoes. Mix, season well, then mash it down in the pan so it becomes a hash. Then I top it with breadcrumbs and cook it until crispy. Growing up, my parents owned a chip shop, so I was surrounded by food for as long as I can remember.…

Christmas jam Of course the glitter is optional but makes this jam feel a bit more special for packing into a gift hamper in December. Attach handwritten labels. MAKES 650ml or 3 x 228ml jars PREP 5 mins plus cooling COOK 40 mins EASY V 500g fresh cranberries2 oranges, zested and juiced1 star anise1 cinnamon stick2 cloves500g caster sugar2 tsp edible glitter (optional) 1 Put a small plate in the fridge to chill. Tip the cranberries, orange zest and juice, the star anise, cinnamon, cloves and sugar into a heavy-based saucepan and bring to the boil. Turn the heat down to simmer for 30-35 mins, stirring until the cranberries burst and the liquid has reduced – it should be thick and jammy. Put a teaspoon of the jam on the…

Cherry sour SERVES 2 PREP 5 mins EASY V ice50ml cherry vodka or kirsch50ml cherry or pomegranate juice50ml lime juice For the rim 1 tbsp honeyred food colouring gel 1 Fill a cocktail shaker with ice, pour in the vodka and both juices, and shake for 5-10 seconds. 2 Combine the honey with a drop of food colouring and mix together on a small plate using a cocktail stick until bright red. Dip the rims of two martini glasses into the mixture, swirling gently until coated. Turn the glasses upright again and allow the honey to drip down the sides. 3 Shake the cocktail shaker a final time, then pour into the glasses. GOOD TO KNOW gluten free PER SERVING 81 kcals • fat none • saturates none • carbs…

It might sound contradictory to be eating meat in a planet-friendly way, but if it’s a by-product of an industry such as dairy, or wild venison from culling (which is needed to help maintain ecosystems), it can be a way to cut down on food waste. Cull Yaw mutton This is the name (a term used in Cornwall) given to retired ewes that have lambed for the last time. Because these sheep are older than two years – in most cases around seven to nine years – their meat is technically known as mutton. Matt Chatfield of The Cornwall Project has been producing Cull Yaw for several years; he practises regenerative farming and allows his ewes to roam pasture and woodland coppices, believing that the flavour in meat comes from…

Squash & venison tagine Venison works well with spices and big flavours, and is ideal for this slow-cooked Moroccan-style stew. SERVES 4 PREP 30 mins COOK 3 hrs 15 mins MORE EFFORT ❄ 600g squash or pumpkin, peeled, seeds removed and cut into large pieces3 tbsp rapeseed or sunflower oil250g shallots, halved450g stewing venison (shoulder or shin is best), cut into large pieces1 tbsp cumin1 tbsp coriander seeds1 tsp black peppercorns1 cinnamon stick2 clovesbunch of coriander, stalks roughly chopped, leaves pickedthumb-sized piece of ginger, peeled and roughly chopped3 garlic cloves, crushed1 large red chilli, deseeded and roughly chopped good pinch of saffron500ml chicken stock8 pitted prunes, halved2 tbsp pomegranate molassescooked bulgur wheat or brown rice, and natural yogurt, to serve 1 Heat the oven to 180C/160C fan/gas 4. Toss the…

Spicy merguez pasta SERVES 4 PREP 10 mins COOK 30 mins EASY 2 tbsp olive oil250g merguez or spicy Italian-style sausages, skins removed1 onion, finely chopped350g trofie or fusilli pasta3 garlic cloves, finely chopped1-2 tsp chilli flakes1 tsp fennel seeds20g parmesan, finely grated10g flat-leaf parsley, roughly chopped1 lemon, zested and juiced 1 Heat the olive oil in a large frying pan over a medium heat and, once shimmering, crumble in the sausagemeat. Cook for 5-6 mins until the sausage is golden and has released its oils. Remove to a bowl. Scatter the onion into the pan and cook for 10-12 mins, or until completely softened. 2 Cook the pasta in a large pan of boiling salted water following pack instructions. Drain, reserving a mugful of the cooking water. 3 Add…