Innholdsfortegnelse for October 2025 i Good Food

Let’s face it: autumn suits us. There’s something about the cooler days, earlier evenings and return of roasts that gives the home cook a warm glow. This issue is all about comfort food with character, from our cover star creamy pumpkin curry to Sunday roast ramen – we’ve given global favourites a Good Food spin (p9). We’re also celebrating pie in all its flaky glory (p93), helping you create bakes to be proud of, and the best roast chicken you’ll ever make is on page 108, complete with gravy. For cooking smarter midweek, we’ve also packed in easy bowl food (p24) and switch-on, veg-out slow cooker dinners (p38). Halloween is on the horizon, too, of course. Don’t miss our low-waste party ideas (p34) – all treats, no tricks, with less…

Bistec ranchero This speedy bistec ranchero is something my mum mastered very well, mainly because she really doesn’t like cooking! So, when my dad wasn’t able to cook for us, she would make this: thin steak strips, quickly fried and cooked with vegetables. Her version was simpler than mine, but I like to add potatoes and a bit of double cream to make it go further and feel a little more special. Karla Zazueta SERVES 6 PREP 10 mins COOK 30 mins EASY 3 tbsp rapeseed oil1 onion, thinly sliced2 garlic cloves, finely chopped3 medium tomatoes, roughly chopped1 green pepper, thinly sliced2 large red potatoes, peeled and thinly sliced1 fresh jalapeño, whole and pierced with a sharp knife a few times1 tbsp sea salt flakes550g bavette steak, thinly sliced¼ tsp dried…

All about beans The UK consumes over 2 million cans of baked beans daily Canned beans keep for up to 5 years when stored in a cool, dry place According to recent studies, beans can lift your mood Discover how beans can benefit your body and mind on page 56 Taco soup Serve all the toppings on the side so people can help themselves. SERVES 4-6 PREP 10 mins COOK 1 hr EASY 3 tbsp olive oil400g beef mince3 ½ tsp ground cumin3 tsp garlic granules3 tsp onion granules2 tsp chilli powder, mild or hot to taste2 tsp paprika2 tsp dried oregano1 onion, finely chopped2 garlic cloves, finely choppedsmall handful of coriander, leaves picked and stems finely chopped1 tbsp tomato purée6 pickled jalapeños, roughly chopped800ml beef stock400g can chopped tomatoes400g…

Our joints are essential for keeping us moving, whether that’s getting out for a walk, carrying home the shopping, or simply staying active day to day. As we age, natural wear and tear, inflammation and joint changes can lead to stiffness, discomfort or conditions like osteoarthritis. The good news? What we eat and how we live can make a real difference. Nutrients like omega-3 fatty acids, antioxidants and vitamin D can help reduce inflammation and support joint structure and function. Diets rich in colourful, plant-based foods — such as the Mediterranean diet — are linked to a lower risk of inflammatory joint conditions. In addition, simple lifestyle habits like regular movement, maintaining a healthy weight and supporting gut health all play a part in protecting our joints. Here, we’ll explore…

Pumpkin fondue Use a leftover Halloween pumpkin for this if it’s still fresh. Ideally avoid carving it, just decorate it with washable paints instead. If you're carving, save the bits you cut out. Uncarved pumpkin can also be used as a pot for the fondue. SERVES 8 PREP 10 mins COOK 1 hr 45 mins EASY 1 medium Morrisons Market Street British Pumpkin (use one leftover from Halloween if you have one), washed1 garlic clove, squashed flat but left whole440ml double cream200g emmental, grated200g gruyère, grated200g mature cheddar, grated2 tbsp cornflour To serve roasted or boiled baby potatoes1 loaf fresh bread (Morrisons the Best Californian Sourdough or the Best Focaccia Sea Salt & Rosemary rolls would work well), cut into chunksbreadstickscornichons and pickled onionsgreen salad 1 Cut the top off…

Purple rain SERVES 2-3 PREP 20 mins EASY V 25ml vodka1 tbsp blue curaçao25ml lime juice75ml grenadineicelemonade, for topping uplime wedge, to garnish 1 Pour the vodka, curaçao, lime juice and grenadine into a highball glass filled with ice, and gently stir. 2 Top up with lemonade and garnish with a lime wedge. (If it’s not purple enough, try halving the amount of curaçao, or increase the grenadine by another 25ml.) PER SERVING 330 kcals • fat none • saturates none • carbs 60.1g • sugars 44.9g • fibre none • protein 0.1g • salt none Best buys WHAT TO LOOK FOR IN OCTOBER BEER ROUND CORNER BREWING UNDERWATER SONG Named world’s best porter at the World Beer Awards 2024, this 8.2% ABV bevvy is punchy. Full of dark fruit…

“Eating a wider variety of grains and pulses is a great route to a more sustainable diet — source them from regenerative UK farms, and the upsides for the planet are even greater” The regeneration game: Wildfarmed, UK In the 2000s, Andy Cato toured the world as one half of dance music duo, Groove Armada. But by 2014, the musician and DJ began farming in France, where, battling the weather, weeds and conventional wisdom, he was determined to cultivate his land using regenerative farming methods. Early setbacks almost sunk the project. Farming, says Andy, can be, “a lonely, dark place”. But what he learned in Gers, France, fired his ambition. By the time Andy was milling his own wheat and selling bread from his farm bakery, he wanted to offer…

Ras malai cake This is inspired by ras malai, a famous Indian dessert I love made with rasgulla (sweet, soft cottage cheese balls) soaked in cream. The rose is gentle, fragrant and complements the cardamom. SERVES 8-10 PREP 20 mins plus cooling COOK 25 mins EASY V 225g unsalted butter, softened, plus extra for the tin225g caster sugar4 eggs225g plain flour½ tsp ground cardamom2 tsp baking powder2 tsp rosewater For the topping 250g mascarpone300ml double cream200g icing sugar1-2 tsp rosewater, to taste5 tbsp pistachio cream or spread30g pistachios, finely chopped 1 Heat the oven to 180C/160C fan/gas 4. Butter and line two 20cm round cake tins with baking parchment. Beat the butter and sugar in a bowl for 3-4 mins until light and fluffy. Crack in the eggs, one by…

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…

Whether it’s a bowl of silky noodles, ladleful of curry or the crispy crunch of something deep-fried, comfort food is a deeply personal feeling that is shaped by our cultures, memories and the people close to us. For me, nothing comes close to a mound of steaming hot rice. Sparkling white is preferable, despite wisdom nudging me towards the brown kind. The way it settles in the belly after each morsel with its heavy, familiar and filling way is nourishment of the best kind. White rice holds deep cultural significance across the world, and it’s no surprise it so often anchors our meals in bowls, mounds or spoonfuls. In Kolkata, where I grew up, it’s the first solid food to touch a baby’s tongue in the form of payesh or…

• Great for batch-cooking, entertaining and preparing your meal while you’re at work. Make delicious casseroles, sauces, whole chickens and much more. • Features a generous 3.5-litre capacity, perfect for catering for a large family. • Delay function means you can start the cooking process at a time that suits you. TERMS AND CONDITIONS *This offer is available to UK delivery addresses only. You will pay £49.99 every 12 issues, saving 38 per cent on the usual shop price by recurring payment only. You will be notified of any future price changes before they take effect. The Cooks Professional slow cooker is subject to availability and while stocks last; we reserve the right to fulfil all subsequent orders with a product of equal value. Please allow up to six weeks…

Whether it’s kidney beans, black beans, cannellini, butter beans or haricot, there’s no better way to bulk out a meal and give your body the nutrients it needs to thrive. Beans are an excellent source of plant-based protein, so always a popular choice for vegetarians and vegans, but all of us can benefit by simply adding to a stew or curry instead of meat, or to make meat stretch further. Beans are high in fibre, which supports your digestive health so you feel fuller for longer and this also has a surprising knock-on effect for your mental and emotional wellbeing according to recent studies. Additionally, they’re packed with vitamins and minerals such as iron, magnesium and folate to combat fatigue and keep energy high, and because they’re low in fat…

With their knobbly appearance, Jerusalem artichokes might not be the first thing you reach for at the market, but this is a true seasonal gem. At their best from late October through March, these earthy tubers are part of the sunflower family, and have a beautifully nutty flavour that works especially well in autumnal recipes. Jerusalem artichokes can be used in much the same way as potatoes – roast them until caramelised, blitz into a velvety purée or soup, or slice raw into salads for crunch. Their creamy texture pairs brilliantly with game, cheese and woody herbs like rosemary or thyme, while a little lemon juice or vinegar helps prevent the flesh from browning once peeled or sliced. If peeling feels fiddly, try boiling them first – once softened, the…

Mushroom pie with thyme pastry A good mushroom pie should have rich flavour and perfectly buttery pastry. For the flakiest crust, freeze the butter and grate it into the dry ingredients. A variety of fresh mushrooms makes the filling more interesting, while dried mushrooms, brandy, cream and tarragon create deep flavour and an indulgent texture. SERVES 6-8 PREP 40 mins plus a few hours freezing, chilling and cooling COOK 1 hr 10 mins MORE EFFORT V 200g unsalted butter400g plain flour1 tbsp thyme leaves2 eggs130ml cold whole milk, plus a splash For the filling 25g dried mixed mushrooms750g chestnut mushrooms500g portobello mushrooms200g button mushrooms3 tbsp olive oil, plus a drizzle if needed50g butter1 onion, thinly sliced50g plain flour1 tsp white wine vinegar3 tbsp brandy500ml mushroom or veg stock1 tsp Marmite150ml…

Fragrant chicken kofta patties I love making koftas, but I don’t make them with chicken as often as I’d like. Now that there is better availability of both lean (breast) chicken mince and fattier (thigh) chicken mince, there is no better time to embrace them. Thigh meat is fantastic for koftas, as it retains moisture and has so much more flavour than breast meat, making it especially worthy of spicing up. MAKES 14 PREP 15 mins COOK 25 mins vegetable oil, for fryingwarmed flatbreads, steamed rice and thick Greek yogurt, to serve For the koftas 500g chicken thigh mince30g fresh coriander, finely chopped1 lime, zested, reserving the lime to serve2 tsp ground turmeric1 tsp ground cumin1 tsp pul biber chilli flakes4 spring onions, thinly sliced2 garlic cloves, finely chopped 1…

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Best for budget Daewoo 1.6-litre soup maker If you want a basic soup maker that doesn’t break the bank, this is a good option. The settings include smooth, chunky, juice and blend, plus there’s an LED display with a countdown timer. The stainless-steel jug is sturdy and has a 1.6-litre capacity, which is ideal for families or batch cooking. There are no handy extras like a keep-warm function, but this is still great for the price. Available from Currys (£49.99) Best for batch cooking Morphy Richards Clarity soup maker This 1.6-litre machine comes with two standout features: a keep-warm setting that’s ideal for second helpings, and a fold-down handle on the lid that allows for easy storage. We also liked the Tristan plastic jug, which offers a clear view of…

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Poached lemongrass & ginger cod with brothy rice SERVES 2 PREP 15 mins COOK 15 mins EASY 2 lemongrass stalks, bashed then roughly chopped50g ginger, finely sliced1-2 green chillies, sliced, plus extra to serve400ml can coconut milk½ tsp ground turmeric150g basmati rice160g sugar snaps and/or pak choi, long-stemmed broccoli or peas160g baby corn, sliced in half lengthways (or use extra seasonal greens)2 x 200g pieces cod or other firm white fish1 lime, zested and juiced, plus wedges to servedash of fish saucesmall handful of coriander, to serve 1 Put the lemongrass pieces, ginger, chillies, coconut milk, half a can of water and turmeric into a shallow pan with a lid. Bring to a simmer, then turn the heat down to low. Season well. 2 Cook the rice following pack instructions.…

Slow cooker enchiladas If you’re looking for the perfect Friday night fakeaway, I’ve got you covered with my slow cooker enchiladas, which you can prep for the freezer. Simple, delicious and easy. I like to use frozen veg as a quick hack. All the work has been done for you – just grab what you need out of the freezer and put the rest back. SERVES 4 PREP 20 mins COOK 6-9 hrs EASY ❄ 8 chicken thighs, skinless and boneless150g frozen diced onions3 tsp frozen chopped garlic260g frozen sliced peppers200g can sweetcorn, drained2 tbsp smoked paprika2 tsp chipotle paste2 tsp ground cumin250ml passata400g can black beans, drained200g salsa To assemble 8 tortilla wraps200g cheddar, grated To serve soured cream, guacamole and salad 1 Put the chicken, onions, garlic, peppers,…

Pumpkin Synonymous with October, pumpkins appear in pies, soups, stews and roasts at this time of year (not to mention carved into Halloween jack o’lanterns). The plant grows along the ground, trailing over smaller shrubs, and produces fruit in autumn which can vary widely in colour, shape and size. Curried pumpkin soup Smooth, slightly sweet and nutty, pumpkin soup is autumn in a bowl. This recipe is comforting and also very easy to make, plus it freezes well, so you can keep some ready for evenings when you don’t have time to cook. Top with coriander and tangy, spiced yogurt. SERVES 4-6 PREP 15 mins COOK 35 mins EASY V ❄ 2 tbsp neutral-tasting oil, such as vegetable30g unsalted butter1 onion, finely chopped2 garlic cloves, crushed1 thumb-sized piece of ginger,…

A celebration with Rinku Dutt Gobi Manchurian Aloo’r shingara Niramish kosha manghso Shahi tukra with croissants Bhel puri with Rice Krispies Gobi Manchurian Kolkata has a multicultural community, and this dish unites Indian cuisine with that of the Chinese settlers from the 18th century – it has an Indian way of marinating cauliflower, with a Chinese influence in the form of soy sauce-based gravy. It’s crispy, sweet, sour and tangy. To keep the florets crisp, keep the gravy separate until you want to serve. SERVES 4 PREP 35 mins plus 30 mins marinating COOK 30 mins EASY V 1 medium cauliflower, cut into medium florets (about 650g)1 litre rapeseed oil, for deep-frying For the marinade 3 garlic cloves, finely grated20g ginger, finely grated2 tbsp dark soy sauce1 tbsp lemon juice½…

Trifle is my favourite, it’s a special occasion dish. My mum’s trifle is great; growing up, she used to make it with lady fingers, and they have that slightly crunchy, sugary outside. I was quite a greedy child so I used to sneak them out of the cupboard and eat them. They’d be soaked liberally in sherry and she’d use tinned raspberries which soaked into the sponge. When I was a child, it used to be Bird’s custard poured on top and the trifle would sit on a shelf in the pantry until it had gone solid. I loved the skin on top. I cycled across America for my new book Peach Street to Lobster Lane in search of real American food. Unfortunately, there’s not much native American cuisine left,…

‘Why we should be eating seaweed’ Meet Meg Haines, working member of Câr-y-Môr, a Welsh Community Benefit Society that aims to revitalise sea and soil, and champions seaweed as a sustainable food source My background is in dance and circus. When I was in my mid-20s I met a guy who ran The Pembrokeshire Beach Food Company. He asked what my dad did for a living and when I said he was a fish farmer, he advised him to look into the global network of regenerative ocean farmers, Green Wave. My dad and I found it inspiring and fascinating. With zero input, the potential of sea farming to improve biodiversity and grow food was enormous. Seaweed grown on sea farms also has the potential to sequester carbon, like plants do…

1 FRITTELLE A recent take on these little doughnuts includes Nutella, but the traditional Venetian version involves pine nuts, citrus peel and raisins or sultanas. Try them at Rosa Salva (a Venetian chain) – and have a napkin handy! 2 VENEZIANA If you want one of these panettone-esque treats straight off the train, turn left out of Santa Lucia railway station, walk down Rio Terà Lista di Spagna and step into a little slice of Italian life in Pasticceria Dal Mas. 3 FRITTO MISTO A good place to try fritto misto is Osteria Ai Promessi Sposi, a Cannaregio neighbourhood institution, but ensure that you book ahead. Order a carafe of cold prosecco and the crispy fried seafood dish for an unforgettable meal. 4 SARDE IN SAOR Fresh fish is marinated…

• 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.…