Innholdsfortegnelse for February 2025 i Good Food

It’s that time of year when I’m dreaming of getting away for a sunshine holiday. I’m not alone, right? It’s why we’re starting our new series of travel-focused guides (p130) to give us all something to look forward to. What better place to start than with the Florida Keys? Our guide to the best places to eat, drink and stay is sure to have you opening up your laptop and booking the first flight to the Sunshine State. But for now, I’m going to embrace the chilly evenings, and warm up with some thrifty comfort food (p13) – my post-Christmas bank balance will thank me for it. This issue also reveals the winner of our new Rising Stars competition (below and p8), which scoured the nation for the brightest up-and-coming…

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…

£3.75 per serving Schmaltzy lentils with chicken, olives & lemon The golden chicken fat (schmaltz) is put to good use here to add flavour to the lentils. SERVES 4 PREP 5 mins COOK 30 mins EASY 1 tbsp olive oil4 skin-on chicken breasts1 red onion, finely sliced2 garlic cloves, finely chopped1 tsp sumac1 tsp ground turmeric500ml low-salt chicken stock500g cooked lentils, tomato flavoured if you can get them125g kale, finely chopped1 lemon, half sliced and half juiced50g green olives, pitted and roughly chopped small handful of parsley, finely chopped, to serve 1 Heat the olive oil in a casserole dish or deep frying pan over a medium-high heat. Season the chicken all over and add to the pan, skin-side down. Cook for 6-8 mins until well browned and golden, then…

February is the ideal time to eat chicory, also known as endive. This forced crop, grown in total darkness, develops pale white leaves with delicate yellow tips, creating a pleasantly mild bitterness and crisp texture. Chicory’s cigar-like heads, about 12cm long, are a versatile winter ingredient. The flavour adds complexity to raw dishes, like salads featuring blue cheese or citrus. When cooked, chicory becomes deliciously caramelised and mellow, and pairs beautifully with rich or savoury ingredients. Use it to perfectly counterbalance sweet orchard fruit like apples and pears, creamy cheese, or fatty meats like pork or duck and the smokiness of bacon or smoked salmon. Chicory season is from January to mid-March in the UK. Other members of the chicory family — like deep red, peppery radicchio or slender, speckled…

Jamaican oxtail This is a dish with roots in resilience and resourcefulness, originating from the working-class communities that made the most of inexpensive cuts of meat. Traditionally slow-cooked, the oxtail becomes tender, falling off the bone, with its rich flavour enhanced by herbs and spices. SERVES 4-6 PREP 10 mins plus overnight marinating COOK 2 hrs 30 mins-3 hrs EASY 2 onions, roughly chopped2 spring onions, roughly sliced4 garlic cloves, finely chopped2 tbsp ginger, finely chopped12g thyme sprigs, leaves picked90ml soy sauce1kg oxtail (ask your butcher to cut into 1-inch thick chunks)3 tbsp cornflour2 tbsp sunflower oil2 scotch bonnet peppers (add more if you prefer more heat) To serve cooked white rice, rice and peas or Jamaican fried dumplings (see below) 1 Tip the onions, spring onions, garlic, ginger, thyme…

Comté gougères Filling the gougères with the optional comté crèmeux is what transforms them from a snack or drinks nibble to a starter. MAKES 20 PREP 30 mins COOK 50 mins MORE EFFORT 100ml milk50g butter125g plain flour4 eggs150g comté, grated For the filling (optional) 35g butter20g plain flour100ml whole milk100ml double cream200g comté, grated, plus extra finely grated comté to serve 1 Heat the oven to 220/200C fan/gas 8. Put the milk, 100ml water and the butter in a medium pan over a low heat and warm until the butter has melted and the liquid is simmering. Stir in the flour and continue to cook, stirring, until the mixture comes away cleanly from the side of the pan. Transfer to a bowl and whisk in the eggs, one at…

Between the sheets Here’s a variation on the classic sidecar cocktail, with tropical notes from the addition of rum. Flame the orange peel for an extra-special touch. SERVES 1 PREP 5 mins EASY 25ml white rum25ml cognac25ml triple sec1 tsp lemon juiceiceorange peel, to garnish Pour the rum, cognac, triple sec and lemon juice into a cocktail shaker along with a handful of ice. Shake well, then strain into a glass (a Nick & Nora style glass is ideal). Garnish with orange peel before serving. GOOD TO KNOW vegan • gluten free PER SERVING 174 kcals • fat none • saturates none • carbs none • sugars none • fibre none • protein none • salt 0.01g gF tip This is a fabulous aperitif but if you prefer a longer…

Travelling the lengths of the Florida Keys down 113 miles of road, hopping from island to island over 42 bridges is a trip of a lifetime. The Keys begin an hour’s drive south of Miami and the road takes you all the way to mile marker ‘0’ in Key West. It’s a straight line so it’s an easy drive with plenty of sightseeing opportunities to break it up. There are non-car options, including coaches, and if you extend the holiday, cycling is an option. Key Largo This is the first of the Florida Keys. On this island, you’ll find the Everglades National Park to the west and John Pennekamp Coral Reef State Park to the east with beaches, mangroves, forests and nature trails. Key Largo’s John Pennekamp Coral Reef State…

It’s a good time of year for a city break when the crowds are likely to be thinner and cool weather demands visits to bakeries, cosy lunches and dinners indoors. All these destinations are within easy reach, so in each case we suggest you take the train. Amsterdam The capital of the Netherlands has one of the best restaurant scenes in Europe and is easily reachable by train from the UK. A weekend break can be filled with visits to creative, modern restaurants, street food, and affordable tasting menus. For an outstanding dining experience, visit De Kas, in a converted greenhouse, and enjoy the daily changing menu based around produce from the restaurant’s farm. Visit artisan bakery Louf for a coffee and a sourdough fennel raisin bun stuffed with Dutch…

• 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.…

HONEY & SRIRACHA CHICKEN This six-ingredient dish from Nathan Anthony (Bored of Lunch) is sensational slow cooker simplicity (p52). JAMAICA GINGER CAKE April Jackson’s recipe reminds me of my late mum. Ginger cake was a treat slathered with butter (p90). RIB-EYE STEAK As my wife will testify, it’s Valentine’s Day every day in our home! I’ll be making Barney’s extra-special rib-eye that evening (p86). Turn to page 32 to get five issues for just £5 when you subscribe For subscription queries, please call 03330 162 124 or visit buysubscriptions.com/help…

In autumn 2024, we launched the very first Good Food Rising Stars competition, looking for talented food content creators. We asked applicants for a cherished recipe along with a one-minute video to demonstrate and explain the story behind it. The prize? A money-can’t-buy opportunity to use the Good Food brand as a springboard into a new career with camera and kitchen kit thrown in. After shortlisting a strong list of candidates, we invited eight finalists to Sauce at The Langham in London to compete in the deciding cook-off. Our head of food Cassie Best and chef Max La Manna critiqued a vegan midweek meal cooked against the clock to decide on the final five ahead of picking the overall winner, Georgia Hughes. Watch the journey in our Good Food Rising…

Honey & sriracha chicken I prefer to sear the chicken before slow-cooking it, for extra flavour, but you can skip this step. SERVES 4 PREP 5 mins COOK 3-6 hrs EASY 4 whole chicken breasts cornflour, for coating vegetable oil, for frying6 tbsp sriracha4 tbsp honey1 lemon, juiced3 garlic cloves, grated1 tbsp dark soy sauce To serve rice noodles, cooked to pack instructions pak choi, steamed carrots, cut into ribbons spring onions, sliced1 red chilli, chopped (optional) 1 Coat the chicken breasts all over in 1 tbsp cornflour, then pan-fry over a medium heat in 1 tbsp of hot oil for 2 mins, or until golden on both sides. 2 Transfer the chicken to the slow cooker with all the other ingredients. Cook on high for 3 hrs or low…

Purple sprouting broccoli Look out for purple sprouting broccoli from now until April – it has a long harvesting season and is very nutritious. A single portion provides half your daily requirement of carotenoids, plus high levels of folic acid and vitamins A and C. Pasta & purple sprouting broccoli with anchovies, garlic & preserved lemon butter This is a recipe for the anchovy lovers out there – the salty flavour works well with irony purple sprouting broccoli, and is lifted by the zing of lemon. SERVES 4 PREP 10 mins COOK 20 mins EASY 8 anchovy fillets, finely chopped, plus 2 tbsp oil from the jar100g butter2 red onions, halved and thinly sliced4 garlic cloves, thinly sliced3 small preserved lemons, seeds and flesh removed, skin finely chopped400g trofie pasta…

Discover the range Each wine is made from organic grapes, which make for pristine flavours that pair perfectly with Italian food. • The plummy, raspberry-scented red is a pure expression of Sicily’s indigenous Frappato grape that brings out the best in pesto pasta or pizza capricciosa. • The white is made from Sicily’s under-the-radar Lucido grape and delivers a subtle blend of peach, citrus and herb flavours that enhance a seafood linquine. • The rosato is a gorgeous pink with light salmon colour and a grapefruit zing that brilliantly complements spinach frittata. Also popular in the range is a lively, pear-scented Frizzante – the perfect fizz to serve with antipasti. Visit the website below for more details. Your deal at a glance • A wine range in 100% recycled glass…

My favourite dish that takes me back to my roots is a gorgeous Irish stew. I hated potatoes growing up – I think it was because potatoes were so prevalent. My version has potatoes in, but they’re cobbled on top so they crisp up, rather than collapsing in the stew and going a bit anaemic. It’s all about the layers. My dad, in a very unglamorous way, would spread lashings of butter on sliced pan (bread) and use it to mop up the juices. It’s probably the most unceremonious way of eating an Irish stew, but it is also the best. I’m not a chef, I don’t come from a restaurant background. I grew up watching my mum cook and Delia Smith on TV. My grandmother was a fantastic cook…

12 - 15 June 2025 | NEC Birmingham Book tickets now at goodfoodshow.com Donít miss new faces Rachel Allen, Tony Singh and Cyrus Todiwala plus returning favourites James Martin, Nadiya Hussain, Si King, Matt Tebbutt, John Torode, Lisa Faulkner and more. Youíll be able to soak up sizzling hot summer recipe ideas as they cook live in the Big Kitchen snap a selfie with them at the Book Signing and listen to them on the Letís Talk Good Food Stage. Who will you see? goodFood SUBSCRIBER CLUB Subscribers save more* using your unique 10-digit number when booking gF SHOW Book now and save 25% off tickets* and a free Big Kitchen seat with code GFR3 From 1 Febuary, save 20% with code GFR4 (excludes free Big Kitchen seat) “Great day…

Dried beans, peas, and lentils don’t always grab the spotlight, but they’re true superstars for our health, the planet and our wallets. They’re so important for the environment and sustainable diets that the United Nations decreed 10 February World Pulses Day to celebrate them. The UN defines pulses as the dried edible seeds of leguminous plants (legumes) grown primarily for human consumption such as lentils, beans and dried peas. This excludes fresh vegetables like green peas and beans, crops cultivated for oil extraction (e.g. soybean and groundnuts) or for agricultural use (such as clover and alfalfa). Confusingly, the terms pulses and beans can often be used interchangeably. These little seeds pack a mighty punch. They’re a rich source of the plant-based protein we need to consume to reduce our reliance…

1 PARATHAS These flaky, buttery flatbreads are a favourite of mine. Go to Paranthe Wali Gali (flatbread lane), a narrow street in the Chandni Chowk. Either stuffed with vegetables or plain, they often come with chutney and pickles. 2 SPICES Khari Baoli is Asia’s largest spice market located in the old city. It’s the wholesale end of the market and is known for its heady aromas and vibrant colours. Buy something to take home and cook with. 3 STREET-FOOD STAPLES Full of childhood nostalgia, aloo tikki (potato cakes), samosas, bedmi poori (deep fried puffed bread made with urad dal), nagori halwa (crisp, crumbly pooris), and kachoris (stuffed fried pastries) hold a special place in my heart. 4 SWEETS Swirly jalebi and creamy rabdi with nuts from the 17th-century market Chandni…

Rhubarb & custard crumble cake Custard powder is rippled through the cake batter, meaning you get the nostalgic taste of rhubarb and custard in every bite. SERVES 10-12 PREP 15 mins COOK 1 hr 10 mins EASY V 125g butter, softened, plus extra for the tin400g rhubarb, chopped into 1cm chunks200g golden caster sugar150g self-raising flour50g quick cook polenta3 tbsp custard powder½ tsp baking powder2 eggs1 tsp vanilla extract125ml soured creamicing sugar, for dusting double cream, to serve (optional) For the crumble topping 100g golden caster sugar60g plain flour2 tbsp custard powder1 tbsp quick cook polenta50g butter, cubed 1 Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 23cm round springform cake tin with baking parchment. Mix a third of the rhubarb with…

BSME Awards 2024 Editor of the Year (Food and Drink) Keith Kendrick, 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…

Sticky banana, date & pecan skillet pudding Use overripe bananas (skin and all!) in this indulgent no-waste pud. Cassie Best SERVES 6 PREP 15 mins COOK 55 mins EASY V 100g stoned dates, chopped150ml whole milk200g butter, softened150g dark soft brown sugar2 very ripe bananas, unpeeled3 medium eggs1 tsp vanilla extract200g self-raising flour½ tsp bicarbonate of soda100g pecans, chopped vanilla ice cream, to serve For the sauce 100g dark brown soft sugar100ml double cream25g butter 1 Put the chopped dates and milk in a saucepan and warm over a low-medium heat until the milk is steaming. Cook for a few more minutes until the dates are soft, then remove from the heat and leave to cool a little. 2 Heat the oven to 180C/160C fan/gas 4. Tip the butter, sugar, whole…

Ramadan Kareem everyone! This is the offcial Ramadan greeting in Egypt and across the Arab world. In Arabic it means ‘Ramadan is generous’, the generosity here refers to the merits and spiritual gains you take back from this holy month through fasting, praying, charitable activities and social gatherings – it’s like a month of endless bonuses. Ramadan is the ninth month of the Islamic calendar, which is called ‘Hijri year’, and it is the most important month. Muslims all around the world observe Ramadan by fasting from food and water from dawn until sunset. What I want to share with you here is how I remember Ramadan in my childhood years as well as an adult in Egypt. The festivities in Egypt during Ramadan are like no other place. It…

Tare around 2,000 varieties of apple, ranging in colour from pale yellow and green through to deep red. Taste and texture vary too, from juicy to firm and sweet to tangy. Because there are so many varieties, you can buy British apples pretty much all year round, but traditionally they’re in season in the UK from September to February. One small apple (100g approx) contains energy 51 kcal/215 KJ protein 0.6g fat 0.5g carbohydrates 11.6g fibre 2.5g potassium 100mg vitamin C 6mg 5 REASONS TO EAT APPLES May lower cholesterol Apples contain pectin, a natural fibre found in plants. Recent research by the European Journal of Nutrition found that eating pectin-rich whole apples had a cholesterol-lowering effect in healthy volunteers, compared to apple juice. A study by the Journal of…

Bourbon biscuit cheesecake Bourbon biscuits are utterly iconic, and they make the best cheesecake. Using the biscuits as the base and side, then filling the middle with a silky, no-bake chocolate cheesecake filling is just delicious on top of delicious, and I cannot get enough. SERVES 12-15 PREP 14 mins plus 5-6 hrs chilling NO COOK EASY V 300g bourbon biscuits85g unsalted butter, melted For the cheesecake 15-20 bourbon biscuits200g milk chocolate500g full-fat soft cheese75g icing sugar1 tsp vanilla extract300ml double cream To decorate 150ml double cream2 tbsp icing sugarbiscuit crumbschocolate curls 1 Blitz the biscuits to a fine crumb in a food processor, or crush in a bowl with the end of a rolling pin. Add the melted butter and mix together. Press into the base of a deep…

Bibimbap Use up your leftovers in this dish that translates as ‘mixed rice’. Switch up the veg with whatever you’ve got in the fridge. SERVES 1 PREP 20 mins COOK 10 mins EASY V 1 chestnut mushroom, finely sliced½ courgette, halved and finely sliced¼ carrot, cut into thick matchsticks40g beansprouts30g spinach¼ tsp sesame oil, plus extra to serve½ tsp sesame seeds, plus extra to serve2 tbsp vegetable oil1 egg150g cooked sushi rice For the sauce 2 tbsp gochujang (Korean red pepper paste)1 tsp sesame seeds1 tsp caster sugar½ tsp sesame oil 1 Mix the sauce ingredients together in a small bowl along with 1 tbsp water and set aside. 2 Put the sliced mushroom, courgette, carrot and beansprouts on a heatproof plate. Put a small heatproof bowl or ramekin upside…

If digestive woes hold you back from bean love, you are not alone. Bean hesitancy describes the reluctance of some people to eat beans, which becomes “bean resistance” in more severe cases. Some reasons for this include: Misconceptions Misconceptions and misinformation abound about how to prepare and eat beans, which affect perceptions and understanding. Difficulty cooking Some people think beans are difficult or time-consuming to cook, especially when cooked from the dried versions. Intolerance Some varieties of legumes can cause digestive discomfort and pain, and in some cases, allergic reactions like itching and hives. Hard-to-cook phenomenon Some legumes are resistant to softening during cooking after lengthy storage, rendering them hard and unpalatable.…