Innholdsfortegnelse for January 2025 i Good Food

I lack the discipline to stick to New Year’s resolutions, so I never bother, but I do have an ambition for 2025: to eat less meat. I eat beef, pork, chicken and lamb, but in moderation, and when I do, it’s high-welfare and mainly organic and certainly free-range. As good butchers say: more quality, less often. But I’m determined to cut down even more this year, for the simple reason that I know it’s better for the planet – and that means making veg the star. To inspire me – and you, I hope – our team have come up with some sensational recipes (p9). The recipes use ‘seasonal’ veg, but that got us talking in the office: given the freak weather events of recent times, what does ‘seasonality’ actually…

Roasted cauliflower cheese filo pie Turn a much loved vegetarian classic into a hearty pie using shop-bought pastry – and be sure to use the stalks and leaves of the cauliflower. Barney Desmazery SERVES 6 PREP 30 mins COOK 1 hr 20 mins EASY V For the pie 1 head of cauliflower, leaves and stalk cut into small pieces, then cut into florets2 tbsp olive oil40g parmesan or vegetarian Italian-style cheese100g melted butter or olive oil, for brushing the pastry and the tin4 sheets of filo pastry For the sauce 50g butter40g plain flour500ml whole milk1 tsp mustard powder or English mustard150g extra mature cheddar, grated grating of nutmegpinch of cayenne pepper 1 Heat the oven to 210C/190C fan/gas 7. Tip the cauliflower florets and chopped leaves and stalks on a…

I started my career as a chef – I did an apprenticeship at a Michelin-starred restaurant and was there for around three years. As a chef, you do a lot of slow cooking. It’s always been a method of cooking that I’ve used and I’ve always had a slow cooker, so it was natural that it came together. One recipe in the book that resonates with me is the coq au vin (see recipe, p32) that my nan used to make. I make it a bit different to how she did, I put white wine in it instead – it provides the same delicious flavour, but a bit lighter. Peanut satay curry The peanuts in this dish make for a delicious savoury curry that proves a satay doesn’t just have…

Harissa sausage & veg traybake SERVES 2 PREP 15 mins COOK 45 mins EASY 1 small butternut squash, roughly chopped (no need to peel)1 ½ tbsp rapeseed oil1 red pepper, roughly chopped1 red onion, cut into 8 wedges4 garlic cloves, lightly bashed4-6 sausages2-3 tbsp harissa, to taste1 lemon, juiced100g dark green leaves (such as kale or cavolo nero), roughly slicednatural yogurt, to serve (optional) 1 Heat the air fryer to 200C. Tip the squash into a bowl and toss in 1 tbsp oil and a good pinch of salt and pepper. Tip into the air fryer basket and cook for 10 mins. 2 Drizzle the remaining oil into the bowl you used previously and toss in the red peppers, onions and garlic. Tip into the air fryer basket and give…

Welcome to a brand-new iteration of our bi-annual Healthy Diet Plan to help you start 2025 the right way. As always, our nutrition and cookery experts have devised a week-long plan of quick and simple recipes using fresh, everyday ingredients. But this time we’re also proud to have the expert guidance of NHS GP and award-winning recipe creator, Dr Chintal Patel. Dr Chintal has created seven-days’ worth of bright and colourful evening meals to help you reach 30 plant points a week. The rest of the plan has been developed by our cookery team and curated by our expert nutritionist Kerry Torrens to ensure your meals are perfectly balanced each day, all week long. And it’s not just for January – you can use the plan at any time of…

PRESERVE the SEASON Carrots • Bake a batch of healthy carrot muffins for the freezer. These make the perfect breakfast on the go – just take out as many as you’ll need for breakfast the night before. • Whizz up a creamy carrot soup to stash in the freezer in individual portions. It’s the perfect lunch when the cupboards are bare! Kale • Make a vibrant kale pesto. It will keep for a couple of weeks in the fridge or freeze in individual portions (an ice cube tray comes in handy here) and store in the freezer for a few months. • A hearty bean and kale stew makes the perfect freezer filler, and is a good way to use up scraps from the fridge. Turn over for a seasonal…

Try a subscription to Good Food’s sister magazine and get your first 5 issues for just £5. As well as thoroughly tested recipes, olive magazine includes travel guides, restaurant recommendations, health and interior features and much more lifestyle inspiration. 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 3 EASY WAYS TO SUBSCRIBE SCAN THE QR CODE and subscribe right away ORDER ONLINE at buysubscriptions.com/GFOL125 CALL US on 03330 162 127** and quote GFOL125 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 every six issues. You will be notified of…

We say that eating seasonally is more ‘sustainable’ but what does that really mean? Seasonality is a much-used term when we talk about produce, and we assume that each season gives rise to certain foods appearing in shops without taking stock of how climate change might affect the usual pattern. Last year wasn’t like the year before, or the year before that – rainfalls varied, light levels fluctuated, it got hot and cold at inappropriate moments, and yet we expect what we eat, and when we can eat it, to remain the same. Climate change is blurring the edges of the seasons and extending our window to grow produce, estimated as a month longer than the 1960s according to the Royal Meteorological Society (technically the growing season starts when the…

• 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.…

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Peanut chickpea rice bowl This is full of texture and colour, and can be cooked in the oven or air-fryer. Keep any leftovers for lunch the next day. SERVES 4 PREP 10 mins COOK 30 mins EASY V 2 x 400g cans of chickpeas, drained and dried using kitchen papersmall bunch of coriander, finely chopped (save some extra whole leaves to serve, optional)1 carrot, cut into matchsticks (no need to peel)½ cucumber, seeds scooped out and cut into half-moons½ red cabbage, finely shredded400g brown rice, cookedsesame seeds, crispy onions or sliced red chilli, to serve For the dressing 4 tbsp crunchy peanut butter3 tsp reduced salt soy sauce1 lime, juiced1 tbsp chilli oil (optional)½ tsp maple syrup or mild flavoured honey 1 Heat the oven or air-fryer to 200C/190C fan/gas…

Leek & kale hash with sage fried eggs The green top of the leeks is often discarded, but it’s all edible – the tops just require a little more cooking time. Trim off the ends and peel down the layers (as you would a banana), then wash well to remove any dirt, and finely slice. SERVES 4 PREP 15 mins COOK 45 mins EASY V 800g Maris Piper potatoes, cut into large chunks4 tbsp olive oil25g butter2 leeks, finely sliced75g kale, thick stalks finely chopped, leaves torn1 sage sprig3 garlic cloves, finely slicedgrated parmesan or vegetarian alternative, to serve (optional) For the eggs 2 tbsp olive oil10 sage leaves4 eggs 1 Tip the potatoes into a large pan of cold salted water, then bring to the boil and cook for…

If you’re a meat-eater, one of your new year’s resolutions should be to eat more game. It’s packed with flavour, and takes the pressure off intensely reared meats like chicken. When it comes to game birds, pheasant is a great place to start. In season from October to February, it’s a great choice for January as it’s still tender enough to roast and gives you lean, flavourful meat. When buying pheasant, look for birds with unblemished skin, which should be plump and firm to the touch. Though pheasant will have a stronger flavour than farmed poultry, it shouldn’t be too strong, so avoid those with an overly gamey smell and if ordering from the butcher’s, ask for them to be fresh not hung, as hung birds have a much stronger…

Andi My favourite dish is honey-baked chicken. And there are so many versions of it (see recipe, opposite). We’ve got to the point where we make our own sauce instead of the honey – I make orange and ginger chilli syrup. Miquita Me and my cousins were raised on this chicken. It’s a dish that tells you you’re home. There were always people coming through our house when we were growing up and Mum bought fairy lights to make it all cosy. We had a really lovely housing trust flat that we lived in for 14 years. People would come through and they would be fed in every way. Not just food, but their soul. They would be replenished. We lived on Portobello in west London, by the market. Andi…

Venison stew When sourced from wild deer, venison is one of the most sustainable meats you can buy. It’s also a great source of protein and low in fat. SERVES 4-6 PREP 25 mins COOK 2 hrs 30 mins EASY 800g diced venison (shoulder or leg works well)2 tbsp vegetable or sunflower oil12 shallots, peeled (see tip below)3 medium carrots, roughly chopped (no need to peel)2 celery sticks, roughly chopped3 tbsp plain flour250ml red wine500ml beef stock2 tbsp tomato purée2 tsp juniper berries, lightly crushed2 bay leavesfew thyme sprigschopped parsley, to serve (optional) 1 Season the venison and heat 1 tbsp oil in a large pan over a medium heat. Brown the meat all over (it’s best to do this in batches). Set aside. 2 Drizzle in the remaining oil,…

Best for portability Ninja Blast Perfect for blitzing and blending on the go, this powerful cordless gadget produced smooth and consistent results on test. It comes with a rechargeable motor base, 530ml blending cup, cup cover, and blade cover, and you’ll need to charge it for at least two hours before first use. The sip lid is designed to be leak-proof, too, so you can pop it in your bag without worrying. Available from Ninja (£49.99), John Lewis & Partners (£45) Best jug blender Zwilling Enfinigy blender This model has a smart, minimal design. Available in matte black or silver, it’s relatively compact and is built with 12 speed settings, as well as pulse and presets for smoothies, ice crushing, cocktails and cleaning. The 1.4-litre jug is just big enough…

Travel ‘trends’ are not very sustainable, they often encourage everyone to visit the same place at the same time, which isn’t good for the traveller or the destination. If you’re not pinned to school holidays then consider ‘shoulder season’ travel, when there’ll be fewer crowds and the weather won’t be so very hot, or cold. Flying does, of course, come with a carbon footprint but when you reach a destination you can choose to make your stay as planet-friendly as possible by looking for hotels with sustainable practices such as using green energy, turning off lights and air-con when not in use, using water carefully, employing local people and giving back to their environment. When you are out and about it’s hard to avoid single-use plastic in some countries, especially…

Peanut butter & jelly blondies Use any flavour jam you like here – strawberry, blackberry or plum would all work well. MAKES 16 PREP 15 mins plus cooling and optional 1 hr chilling COOK 30 mins EASY V 150g salted butter, cubed, plus extra for the tin100g crunchy peanut butter300g light brown soft sugar1 tsp vanilla extract3 eggs, beaten220g plain flour½ tsp baking powder6-7 tbsp strawberry jam 1 Heat the oven to 180C/170C fan/gas 4. Butter a roughly 20cm square baking tin and line with baking parchment. Melt the peanut butter, butter, brown sugar and vanilla together in a large saucepan over a low heat, stirring occasionally until combined. Remove from the heat and leave to cool slightly. 2 Whisk in the eggs and a generous pinch of salt, then…

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 We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you…

Now anyone can grow delicious, fresh potatoes, and you don’t even need a big garden! The simplest ever way to grow your own incredibly tasty new potatoes, this kit contains six tubers of each variety including Charlotte, Rocket, and Desirée. You’ll receive everything you need to get started including 18 tubers, three ‘Grow-Pods’ and 1kg organic potato fertiliser. Product code: 350063 JUST £19.95 (RRP £38.95) plus p&p* HOW TO ORDER call 0844 502 0050 or visit yougarden.com/GF192 T&Cs: Orders despatched from 10 January 2025. Offer subject to availability and in the event that this offer is oversubscribed, we reserve the right to send suitable substitute varieties of the same or a higher value. Offer closes on 31 January 2025 or while stocks last. *P&P is £6.99. Delivery to UK mainland only…

Creamy garlic chicken & polenta For a comforting, thrifty dish, chicken legs offer great value and make excellent leftovers. SERVES 4 (with leftovers for lunch) PREP 20 mins COOK 1 hr 10 mins EASY 2 tbsp olive oil6 chicken legs, around 2kg1 onion, finely chopped3 anchovy fillets, roughly chopped6 garlic cloves, skin removed and lightly bashed3 rosemary sprigs small handful of thyme500ml chicken stock3 tbsp crème fraîche25g buttersmall handful of parsley, finely choppedsteamed greens, to serve (optional) For the polenta 1.25 litres of chicken stock350g quick cook polenta50g parmesan, grated 1 Heat the oil in a wide flameproof casserole dish or frying pan and add the chicken legs, in batches if needed, and brown on one side for 10 mins, then turn over and brown for a further 10 mins.…

Cauliflower Aside from white, there are green and purple varieties of cauliflower. Essentially it’s a mass of tiny, tightly packed flower heads growing from a thick stem to form a round head, cupped by leaves. Its firm texture and mild, delicate flavour makes it a great vehicle for spice. Baked coconut dhal with spiced cauliflower & paneer Let the oven do the work in this plant-based recipe where turmeric lends a beautifully golden colour. SERVES 4 PREP 20 mins COOK 1 hr 45 mins EASY V ❄ 1 large red onion, chopped1 tbsp sunflower or veg oil2 x 400g cans coconut milk1 tbsp ginger, grated1 tbsp garlic purée (about 6 garlic cloves)2 tbsp curry paste (we used korma paste)2 tsp ground turmeric2 tsp nigella seeds100g red lentils150g chana dhal or…

Thai pot-roast chicken My son Alex invented this dish, and rang me the minute he’d tasted it. He said, “Dad, you’ve got to try my special pot-roast.” So I did, and that’s why it’s in this book. It’s fabulous and a new family favourite for us. SERVES 4-6 PREP 30 mins COOK 1 hr 30 mins EASY 1 whole chicken1 Thai basil sprig a few coriander sprigs1 lemongrass stalk, bruised2 lime leaves, bruised1 piece of pared lime zest3 garlic cloves, bruised For the pot 2 tbsp olive oil8 banana shallots, peeled4 tbsp Thai red curry paste200ml coconut milk200ml chicken stock1-2 tbsp fish sauce2 lime leaves, shredded½ lime, juiced To serve roughly torn coriander and Thai basil leaves3 spring onions, halved and shredded2 red chillies, finely sliced lime wedges, to serve…

Immune-supporting mocktail If you’re a bit under the weather, ginger-based drinks may help – fresh ginger is thought to have antiviral effects. Plus, the orange will provide a hit of vitamin C. MAKES 1 PREP 5 mins EASY V 20g ginger, peeled and roughly chopped1 large orange, peeled, any pith removed½ lemon, juiced½ tsp apple cider vinegar1 tsp honeyice, to servesoda water, to top up (optional) 1 Put the ginger, orange flesh, lemon juice, vinegar and honey in a blender. Blitz until smooth. Strain through a fine sieve into a jug, pressing down with the back of a spoon to extract as much liquid as possible. 2 Pour into an ice-filled tumbler and top up with soda water, if you like. GOOD TO KNOW low fat • vit c •…