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45 Articles

Welcome to March

It doesn’t take much to inspire a celebration at the Good Food offce, and this month, there are many occasions to enjoy. Of course there’s no better way to bring people together than by sharing delicious food, so with this very special issue, we’re sharing ideas to help you do just that. Our feature on page 35 showcases hara bhara kabab for Holi, the Hindu spring festival; bejewelled saffron chicken rice to mark Nowruz (Persian New Year); lamb curry for Eid – which Muslims enjoy at the end of Ramadhan fasting; a scrumptious mud pie pancake stack for Shrove Tuesday; and pancetta leek pasta for St David’s Day. You’ll also find Graham Herterich’s traditional Irish stew for St Patrick’s Day (p48)– and let’s not forget Mother’s Day (p100). And, if…

Welcome to March

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…

Why you can trust good FOOD

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…

Surprising SUNDAY LUNCHES

Spring green chicken stew with cheddar dumplings When spring is just around the corner but there’s still a chill in the air, make this transitional Sunday lunch. Fresh pesto lifts the flavour of this stew, but you can substitute it with a jar if you have one that needs using up. SERVES 4 PREP 20 mins COOK 2 hrs EASY ❄ 2 tbsp olive oil8 skinless, boneless chicken thighs100g smoked bacon lardons, pancetta or chopped bacon1 large onion, chopped1 leek, chopped2 garlic cloves, crushed2 tbsp plain flour100ml white wine500ml chicken stock2 bay leaves100g fresh pesto small bunch of basil80g watercress100g frozen peas For the dumplings 125g butter200g self-raising flour75g extra mature cheddar, grated 1 Heat the oil in a large flameproof casserole dish over a medium-high heat and brown the…

Surprising SUNDAY LUNCHES

Easter is coming

M&M’S® Minis florentines MAKES 20-22 PREP 20 mins plus cooling and setting COOK 25 mins EASY V 50g salted butter50g light muscovado sugar50g golden syrup50g plain flour50g dried cranberries75g flaked almonds50g desiccated coconut40g M&M’S® Minis1 orange, zested150g dark or milk chocolate, roughly chopped 1 Heat the oven to 180C/160C/gas 4 and line two baking sheets with baking parchment. Melt the butter, sugar and golden syrup together in a small saucepan over a low heat, stirring frequently. Remove from the heat and leave to cool slightly. Whisk in the flour, then add the cranberries, flaked almonds, coconut, M&M’S® Minis and orange zest. 2 Scoop heaped teaspoons of the mixture onto the baking sheets, spacing them apart to leave room for spreading. (You will need to bake these in batches.) Bake for…

Easter is coming

tasty traybakes

Puttanesca hake traybake This recipe is inspired by Ottolenghi’s puttanesca salmon, but we’ve gone for sustainable hake and added some potatoes to make it a more complete meal. SERVES 4 PREP 10 mins COOK 45 mins EASY 1 onion, sliced500g baby potatoes, sliced into chunky coins2 tbsp olive oil3 garlic cloves, lightly bashed but still in their skins400g can chopped tomatoes60g pitted olives, we used nocellara, sliced1 tsp chilli flakes2 tbsp capers, drained and roughly chopped3 anchovy fillets, finely chopped4 hake fillets, roughly 100g each10g parsley, roughly chopped 1 Heat the oven to 220C/190C fan/gas 6. Put the onion and potatoes in a roasting dish, drizzle with oil and top with the garlic. Season well with salt and pepper. Roast for 25-30 mins, turning halfway, until golden and cooked through.…

tasty traybakes

SHOPPING LIST FRESH PRODUCE onionsgarlicbaby potatoescarrotscauliflowerspring onionspurple sprouting broccolicherry tomatoesparsleybasilcorianderlemongrass stalklimesfresh gingerstir-fry vegetables MEAT A ND FISH 4 hake fillets (roughly100g each)chorizochicken mince DAIRY AND CHILLED mascarponeparmesan (optional) STORECUPBOARD 400g can chopped tomatoes400ml can coconut milk2 x 250g pouches microwave riceolive oilvegetable oilgochujangsoy saucemaple syrup or honeynocellara oliveschilli flakescapersanchovies in oilfish saucelow-sodium vegetable stockpestored Thai curry pastegnocchiblack sesame seeds (optional) FREEZER frozen peas Per person costings do not include salt, pepper or oil Find more midweek meals on the Good Food app Try our app for quick, easy meals your family will love, budget meal plans and more.…

5 issues for just £5

Just £6.75 £1 per issue 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 40% on the usual shop price by Direct Debit. You will be notified of any future price changes before they take effect. This offer closes on 20 March 2025. All savings are calculated as a percentage of the full shop price. Should the magazine ordered change in frequency, we will honour the number of issues and not the term of the subscription. Standard UK subscription price £81.00; Europe and Republic of Ireland €110; rest of the world US$133; USA and Canada US$143.88; Australia and New Zealand A$160. **UK calls will cost the same as other standard fixed line numbers…

5 issues for just £5

A month of celebrations

Naan gosht (lamb curry) Naan gosht is a popular Indian speciality dish. Traditionally, it’s made for special occasions, like weddings and Eid, and served with fluffy naan to mop up the rich, spicy gravy. It’s so aromatic, every mouthful is full of flavour from the caramelised onions and warm spices. It’s a nostalgic dish for me, so it holds amazing memories of my childhood. Anisa Karolia SERVES 4 PREP 15 mins COOK 2 hrs 45 mins EASY ❄ 5 tbsp vegetable oil2 cinnamon sticks2 bay leaves4-5 black peppercorns4-5 cardamom pods4-5 cloves1 tsp cumin seeds3 onions, finely chopped200g can chopped tomatoes1 tbsp ginger paste1 tbsp garlic paste1kg diced mixed lamb (we used shoulder and leg)1 tsp ground turmeric1 tsp ground coriander1 tbsp ground cumin1 tsp mild chilli powder2 tsp Kashmiri chilli powder1…

A month of celebrations

Maas biran with baath & tomato sathni This is the kind of thing that I make often. During Ramadhan, as I experiment with other cuisines, this fried fish is a go-to for whenever we want a little taste of home. Simply fried, the sweet onions are what make this dish! Served with rice and charred tomato chutney, it is everything and more. SERVES 6 PREP 20 mins COOK 45 mins EASY For the fish 100ml oil1 tsp ground turmeric2 tsp chilli powder6 large tilapia fillets For the onion 100ml oil4 garlic cloves, minced2 tsp mustard seeds4 onions, thinly sliced small handful of coriander, thinly sliced For the sathni 6 tomatoes, pierced4 garlic cloves, unpeeled1 red onion, finely dicedsmall handful of coriander¼ lemon, juiced and rind thinly sliced For the rice600g…

Irish classics revisited

Graham Herterich, aka The Cupcake Bloke, is known for baking with unusual flavours, using traditional Irish recipes as inspiration. Having learned the art with his grandma at a young age he went on to become a classically trained chef. He has won several Blas na hÉireann Awards and Chef Ireland Awards. Cook is his second book. @grahamherterich Beef & Guinness stew In much the same way that many traditional Irish desserts are served with a dollop of softly whipped cream (something you’ll never hear me complain about!), many traditional Irish savoury dishes seem to be served with a big scoop of mash (again, something you will never hear me complain about!). If you want to take this classic to another level, serve it with Guinness mustard mash, made using your…

Irish classics revisited

Air-fried Easter

Air fryer hot cross bun brownies Give brownies an Easter twist with pieces of hot cross bun dotted throughout. Feel free to add any mix-ins you like; marzipan works well (especially if you have some left over from a simnel cake), or experiment with chopped nuts and crystallised stem ginger. MAKES 9-12 PREP 10 mins COOK 35 mins EASY V ❄ 125g butter, roughly chopped125g dark chocolate, roughly chopped1 large hot cross bun, halved through the middle2 eggs175g caster sugar80g plain flour20g cocoa powder40g chocolate, any type, roughly chopped75g marzipan, diced (optional) 1 Melt the butter and dark chocolate together in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in the microwave in 30-second bursts until smooth. Leave to cool…

Air-fried Easter

The Yellow Sticker challenge

Crunchy broccoli & cranberry salad The broccoli brings a satisfying crunch to this super-easy salad which works well for lunchboxes. SERVES 4 PREP 15 mins COOK 6 mins EASY V 1 head of broccoli (around 350g)2 tbsp Dijon mustard1 lemon, juiced1 tbsp apple cider vinegar1 tbsp honey1 tsp garlic granules60ml cold-pressed rapeseed oil or mild olive oil150g kale200g halloumi, cut into 1cm thick slices50g dried cranberries40g mixed seeds50g roasted salted pecans, roughly chopped 1 Slice the florets off the broccoli and cut into bite-sized pieces, finely chop the stalk, then set aside. Spoon the mustard, lemon juice, vinegar, honey, garlic granules and oil into the bowl. Whisk well until emulsified, then season to taste. 2 Strip the kale leaves from the stalks and roughly chop, then add to the bowl…

The Yellow Sticker challenge

Dinner today, lunch tomorrow

Traybake lamb kebab with spinach sauce SERVES 4 plus leftovers PREP 25 mins plus cooling COOK 30 mins EASY ❄ 1 tbsp sunflower oil, plus extra for the tin3 roasted red peppers, drained1 onion, roughly chopped3 garlic cloves, roughly chopped small handful of parsley, roughly chopped2 tsp ground cumin1 tbsp tomato purée1 tsp pul biber (optional)800g lamb mince flatbreads, to serve For the yogurt sauce 260g spinach2 small garlic cloves, crushed400g Greek-style natural yogurt1 tbsp tahini½ tbsp lemon juice For the salad 1 cucumber, deseeded and finely chopped1 red onion, finely sliced4 long pickled green chillies, finely sliced (optional)1 lemon, juiced small handful of parsley, finely chopped3 tbsp extra virgin olive oil 1 To make the yogurt sauce, boil a kettle full of water and tip the spinach into a…

Dinner today, lunch tomorrow

Spice it up this summer

12 - 15 June 2025 | NEC Birmingham Book tickets now at goodfoodshow.com A fun, favour-packed experience awaits you in our Summer Workshops! Get stuck into cheese tastings, try your hand at botanical cocktail making or discover new favours in Katy Truss’ Fabulous Food Finds tasting sessions. New this year, join Cyrus Todiwala for a Masala Spice Masterclass to grind, blend and sprinkle your way to spice perfection. Book your show tickets now and secure your spot in the workshops. goofFOOD SUBSCRIBER CLUB Subscribers save more* using your unique 10-digit number when booking Book admission tickets now and save 20% off* when you use code GFR4 CHEERS TO THAT Summer just isn’t complete without a fresh cocktail. Join drinks connoisseur Andy Clarke to shake up botanically inspired drinks using herbs…

Spice it up this summer

Chintal is a long-serving GP for the NHS as well as a food content creator, cookbook author and our regular contributor. She has a passion for nutrition and lifestyle medicine, and aims to help people approach cooking and eating in a way that supports overall well-being. @drchintalskitchen The immune system is a complex network throughout your body that not only defends against infections like bacteria and viruses but also regulates inflammation, repairs cells and performs many other essential functions. Although no single food or diet can ‘boost’ immunity on its own, what you put on your plate can significantly impact your immune health. The body requires a range of nutrients to keep the immune system functioning optimally. Fortunately, a balanced, varied diet, as outlined below, provides most of these nutrients.…

health benefits of… sweet potatoes

The sweet potato is a starchy root vegetable. It has bright-coloured flesh – most commonly orange, but other varieties include white, purple or yellow. Although, they may both be called ‘potatoes’, sweet and regular white potatoes are not related. In fact, one medium sweet potato counts towards one of your five-a-day, unlike a white potato, which doesn’t. One serving of sweet potato (steamed) contains energy 67 kcal/285 KJ protein 0.9g fat 0.2g carbohydrates 16.3g sugar 6.7g potassium 280mg vitamin C 14mg 5 REASONS TO EAT SWEET POTATOES May reduce the risk of cancer While there are no foods that can prevent cancer, evidence suggests that eating a healthy diet may reduce the risk. Fruit and vegetables are high in antioxidants which help to defend the body against ‘free radicals’. The…

health benefits of… sweet potatoes

Could you give up ultra-processed foods?

More than half of the average UK diet is made up of ultra-processed foods (UPFs). So, how hard is it to cut them out? I embarked on a two-week experiment to find out. Cutting UPFs from my diet was far harder than I imagined. I’ve always taken pride in cooking and the quality of produce I buy – organic meat, good olive oil – but in 2024, I couldn’t ignore the question: “Am I eating too much ultra-processed food?” Reports linking UPFs to health issues, including obesity, forced me to confront my habits. So, what exactly is a UPF? Broadly, it’s any food processed beyond the means we have at home and often containing ingredients like emulsifiers, stabilisers, or artificial sweeteners. Think soft drinks, ready meals, instant soups, or even…

Could you give up ultra-processed foods?

There’s nothing better than the satisfaction of growing your own fresh vegetables and herbs in your garden or allotment. Plus, growing your own means you’ll save money on your groceries and reduce your carbon footprint. Order six plugs for just £9.99, or 12 for just £12.98 and save £7, plus receive free delivery. Tomato ‘Nagina’ Oval, cherry-sized fruits 6 x plugs – item 370107 or 12 x plugs – item 370108 Tomato ‘Gardener’s Delight’ Upright tomato with long trailing vines 6 x plugs – item 370093 or 12 x plugs – item 370104 Tomato ‘Moneymaker’ Heavy cropping variety 6 x plugs – item 370094 or 12 x plugs – item 370105 Just £9.99 for 6 plugs, £12.98 for 12 plugs or buy all three (four of each variety) for £12.98 – item 370109…

Beetroot A versatile root veg, beetroot can be boiled, roasted, pickled or even grated raw into salads. The young leaves can be picked fresh and eaten raw, too, while mature leaves can be wilted and used like spinach. There’s a wide variety of beetroot to grow, with orange, yellow and pink cultivars to choose from. Pink eggs & beetroot with yogurt & chilli butter Beetroot juice gives the poached eggs a pretty pink hue, making this salad special enough for entertaining. Serve as part of a breakfast or lunch spread for friends, with warmed flatbreads for scooping up the garlicky yogurt, eggs and beetroot wedges. SERVES 4 PREP 15 mins COOK 1 hr EASY V 2 tsp coriander seeds4 medium beetroots, trimmed (see tip)100ml red wine vinegar2 tbsp caster sugar2…

PRESERVE the SEASON Watercress • Whizz up a classic watercress soup and stash portions in the freezer ready for an easy lunch. • Watercress makes a delicious, peppery pesto which can be frozen in an ice cube tray for easy defrosting. Stir through your favourite pasta or serve with fish. Beetroot • The traditional way to preserve beetroot is to pickle it in a vinegar solution but you can add your own favourite ingredients to the vinegar to enhance the flavours. We like chilli, coriander seeds and bay leaves. The beetroot will keep in sterilised jars in a cool, dark place for months. • Make a vibrant beetroot hummus with a can of chickpeas or white beans, tahini and garlic. It’ll freeze well for a few months. Rhubarb • Making…

Discover it now wild garlic

Over the last few years wild garlic has gained popularity as a spring ingredient to look out for. The leafy green perennial, also known as ramsons, thrives in damp woodlands across Britain with its pungent aroma and delicate white flowers. From mid-February, the first tender shoots emerge, resembling microherbs, and by late March, the plant unfurls into its full leafy splendour. By mid-April, star-shaped flowers bloom, offering salad-worthy garnishes. As the season progresses, the leaves turn bitter, but the stalks can still be used like spring onions, and the seeds, which resemble capers, are perfect for pickling. Wild garlic is often confused with three-cornered leek in the wild as they both have a garlicy aroma, but wild garlic has broader leaves while three-cornered leek has slender leaves and a more…

Discover it now wild garlic

One-pot creamy nduja pasta

SERVES 4 PREP 10 mins COOK 35 mins EASY 2 tbsp olive oil1 red onion, finely chopped2 garlic cloves, grated2 tbsp nduja65g green olives, roughly chopped200g cherry tomatoes, halved400g mafalda pasta1 litre hot vegetable stock4 tbsp mascarpone50g parmesan, grated, plus extra to serve 1 Pour the olive oil into a large casserole dish that has a tight-fitting lid. Put the pan over a medium heat and, once the oil is shimmering, tip in the red onion and garlic. Cook for 10 mins, stirring regularly, until the onion is softening and turning golden at the edges. 2 Stir in the nduja, letting it caramelise with the onions and garlic for a few minutes before stirring in the green olives and tomatoes. Season well with salt and pepper. Cook for an additional…

One-pot creamy nduja pasta

My favourite dish Chris Packham’s tofu curry

My favourite dish is a tofu butter curry Charlotte [my partner] makes, it’s really delicious. I always thought that cookery was like a science, because if you follow a recipe and all the precise ingredients, it’ll come out right, but cooking is an art. I think you’ve got to have that intuitive ability to change a recipe and improvise. So I could make a tofu butter curry and it would be edible, but it wouldn’t sparkle. My parents say that I had a fascination with nature by the time I was crawling around the garden. We had a very small garden in suburban Southampton. And I was drawn to the creepy crawlies, as my mother would call them. Neither of my parents came from a biological background, my father was…

My favourite dish Chris Packham’s tofu curry

make time on Mother’s Day

Trout rillette with rye toast Using trout here instead of salmon is more sustainable and it’s equally delicious. The recipe is also ideal for making the day before, so all there is to do on the day is serve. SERVES 4-6 PREP 15 mins plus at least 2 hrs chilling COOK 15 mins EASY 200ml white wine265g trout fillets100g smoked trout, roughly chopped3 tbsp mayonnaise3 tbsp crème fraîche2 spring onions, very finely sliced1 tbsp chopped chives½ lemon, zested and juiced, plus wedges to serve6-8 slices of rye bread 1 Pour the wine into a small pan along with 125ml water and bring to a simmer. Drop in the trout fillets and poach for 6-8 mins until cooked through. Drain and leave the trout to cool. 2 Flake the cooled trout…

make time on Mother’s Day

Garibaldi cocktail SERVES 1 PREP 5 mins EASY V ice50ml Campari125ml freshly squeezed orange juice with bitsorange slice, to garnish Put a handful of ice in a highball glass, then pour over the Campari and orange juice. Stir, then garnish with the orange slice and serve. GOOD TO KNOW gluten free PER SERVING 184 kcals • fat none • saturates none • carbs 27g • sugars 27g • fibre none • protein 1g • salt 0.02g tip To make this alcohol-free, swap the Campari for Lyre’s Italian Orange or Martini non-alcoholic Vibrante. You can also add a few drops of alcohol-free bitters to increase the bitter flavour. Best buys OUR TOP PICKS FOR MARCH BEER LANCASTER IPA Welcome spring with this floral, hoppy IPA. Crafted with the unique Warrior Hop,…

“The healing power of food”

Following our recent nationwide search for a talented food content creator, this month, and over the next three issues, we’re taking the opportunity to showcase our runners-up who were highly commended by the judges, our head of food Cassie Best and chef Max La Manna. Each contestant had to cook a vegan meal in the final after submitting a one-minute video to demonstrate their skills before Cassie and Max chose their top five – among them, nutritional therapist and medical practitioner Farzanah Nasser whose passion for food is tied to well-being. “In my twenties, I faced several health challenges, including hormonal imbalances, gut issues and near burnout. I didn’t want a quick-fix pill for each symptom – I wanted to uncover the root cause. This led me to study nutrition…

“The healing power of food”

Prices from £1,799pp* The Seine, Paris and Normandy Eight days/seven nights from £1799pp* April 2025 - October 2026 This wonderfully scenic cruise departs from Paris along the majestic Seine into the heart of one of France’s most historic regions, Normandy, taking in the remarkable sights that line the beautiful Seine. Your cruise includes • Seven nights in your choice of luxury cabin or suite• All meals on board (except one lunch), welcome cocktails, Chef’s Dinner plus a Superior drinks package**• Complimentary on-board tea, coffee and Wi-Fi• Return scheduled flights from a selection of regional airports or Eurostar from London St Pancras International with regional rail connections available†• English-speaking crew and knowledgeable local guides• Services of a Riviera Travel cruise director and concierge Eight included experiences • Four guided tours: Honfleur,…

LEARN SOMETHING new

Fermenting for beginners When you work as closely with the seasons as we do, some ingredients only have a short window before they go bad, so we like to preserve them to extend their season. Lacto-fermenting is a simple, ancient method of preserving food in a brine solution, which kills the bad bacteria that causes food to rot and helps the good bacteria (called Lactobacillus) thrive. Sugars in the food are converted into lactic acid, which will ferment and preserve it, boosting the flavour in the meantime. Lacto-fermented food is hailed as being good for our gut health because it’s full of lively good bacteria and also preserves the fruit or vegetable’s nutrients. Expect a more acidic flavour from the food you’re fermenting. At Osip, we typically use a brine…

LEARN SOMETHING new

Next level FRENCH ONION SOUP

French onion soup that is cooked without care can be little more than an insipid bowl of watery onions instead of the deep, rich and comforting meal that is believed to have been enjoyed by King Louis XV at Versailles in the 18th century. Legend has it that he actually created the dish, although that is a matter for debate. Our version focuses on precision in every step of the process, from creating deliciously sticky caramelised onions to perfecting a rich, velvety stock. It’s a true celebration of onions and just how sweet and deep-flavoured they can be when cooked low and slow. You can never have enough cheesy croûtes either, but instead of having them swimming in the soup, we’re baking them into it. In that way this recipe…

Next level FRENCH ONION SOUP

GET OUT AND ABOUT

The Big Market at Riverside East 29 March This market brings together small businesses with over 30 local traders at each date, selling their unique wares, from ceramics to bakery goods, vintage and everything in between. Expect plenty of street-food traders, a pop-up record shop, and a jam-packed schedule of facepainting, kids’ activities and workshops throughout the day, alongside live music and vinyl DJ sets. More dates are planned throughout the year. Where: Queen Elizabeth Park, London Tickets: Free admission instagram.com/thebigmarketlondon Move It 7-9 March Try this unique high-energy dance event that brings together 30,000 learners, teachers, artists, studios and brands for three spectacular days packed with the best talent and creativity, all under one roof. Where: Excel London Tickets: From £29.50 moveitdance.co.uk Nottingham Holi festival 8 March In collaboration…

GET OUT AND ABOUT

Enjoy a seaside getaway at Rick Stein’s St Petroc’s

From £385* for a two-night stay Stays until 31 August 2025 This cosy restaurant has 10 bedrooms arranged above the atmospheric dining space with its wooden beams, just a few minutes’ stroll from the estuary. You’ll have a restorative harbourside retreat with easy access to scenic coastal walks and activities, as well as the excellent eateries that this part of Cornwall has to offer. Rick Stein and his family run a number of restaurants and establishments in Padstow; and included in your stay is a delicious three-course lunch with champagne at The Seafood Restaurant, as well as a three-course à la carte dinner at St Petroc’s. You’ll also receive a bottle of Stein’s red or white wine, plus cheese and charcuterie at Ruby’s Bar, below St Petroc’s restaurant, and a…

Enjoy a seaside getaway at Rick Stein’s St Petroc’s

5 OF THE BEST ROASTING TINS

Best for feeding a crowd Circulon non-stick roasting tray and rack This family-sized tin has a triple layer of non-stick coating and grooved interior, which prevents food from sticking. In our test, any residue wiped away easily by hand, though we had to watch that none was left behind in the grooves. Besides the simple clean, we liked that it comes with a rack, which is ideal for roasting fatty meats like duck and elevating food that might burn on the base. Available from Circulon (£23.99) Best for eco credentials Kuhn Rikon New Life Pro roasting tin If you’re after a more sustainable option, this roaster, made from recycled aluminium, has been produced with up to 95% less energy than conventional aluminium ovenware. A lid is included, so you can…

5 OF THE BEST ROASTING TINS

BOOKS for COOKS

I love foodie novels, it’s such a treat when you get a good story and recipes in one – Heartburn by Nora Ephron is my absolute favourite (hilarious and heartbreaking, and laced with comforting recipes like bacon hash). So, when I saw former Good Food editor and chef-hotelier Orlando Murrin had a new ‘cosy crime’ thriller out, Murder Below Deck, I knew it was going to be good. Orlando inherited his fascination with crime from his grandfather – a Met detective who rose through the ranks to be an MI5 interrogator – and has had a long career in food (he was even a MasterChef finalist). He perfectly combines the two in his second novel about chef Paul Delaware. It takes place on a superyacht: Paul find his friend dead,…

BOOKS for COOKS

Try Orlando’s recipe

Gâteau reine de Saba (Queen of Sheba cake) SERVES 8 PREP 25 mins plus 1 hr cooling and setting COOK 35 mins MORE EFFORT V 120g butter, softened, plus extra for the tin120g dark chocolate, finely broken up or chopped25g ground almonds40g plain flour20g cornflour150g caster sugar1 tsp vanilla extract¼ tsp almond extract3 egg yolks (use the whites for the meringue below)2 tbsp rum, brandy or coffeeflaked almonds, well toasted, to decorate (optional) For the meringue 3 egg whites¼ tsp cream of tartar1 tbsp caster sugar1 tsp white wine or cider vinegar For the glaze 100g dark chocolate, finely broken up or chopped25-50g butter1 tbsp rum, brandy or coffee 1 Butter a 20cm loose-bottomed cake tin (about 4-5cm deep). Line the base with baking parchment. Melt the dark chocolate in…

Try Orlando’s recipe

Step back in time in Italy or Spain

Historic Paradores of Hidden Spain 8 days now from £1,879pp* Departs May to November 2025 Discover a fascinating region of northern Spain, where dusty plains give way to spectacular mountains and a verdant coastline fringed by stunning beaches and fashionable resorts. Visit ancient cities along the Camino de Santiago, which centuries of pilgrims have followed on their way to Santiago de Compostela, and enjoy the distinctive cuisine and fine wines of this very special corner of the world. On this trip you will stay in three delightful paradores – elegant hotels housed in former palaces, convents, castles and other historic residences. Highlights and inclusions: • Seven nights’ bed and breakfast accommodation at four-star Parador de Limpias (two nights), Parador de Vilalba (three nights) and Parador de Santo Domingo de la…

Step back in time in Italy or Spain

‘Green’ buzzwords EVERYONE SHOULD KNOW

We all want to make greener choices in what we eat and drink, not just to reduce our carbon footprint, but to encourage sustainable farming, protect wildlife and our beautiful rural habitats, and nurture ecosystems for future generations. For all our good intentions, navigating the often baffing terminology can be a headache. A 2024 report, by communications agency Fleet Street and market researchers, Trajectory, found that fewer than 50 per cent of people completely understand concepts such as “locally grown” or “single-use plastics”. Science terms, such as “biodiversity” or “carbon offsetting”, were clear to just five per cent of consumers. To help clarify, we’ve compiled a sustainability glossary that explains some of the most common green concepts you may encounter when you’re shopping, eating out or reading about food’s sustainability.…

‘Green’ buzzwords EVERYONE SHOULD KNOW

Trip of a lifetime

Nestled in the stunning surroundings of the Kassandra peninsula in Halkidiki, Greece, Sani Resort is situated on a 1,000-acre ecological reserve with direct access to miles of private beach. With over 40 restaurants and bars, the resort offers everything from gourmet dining to casual beachside snacks, and there are world-class childcare services from six months to teens, dedicated sports academies (tennis and football), and an array of water activities, including kids’ pools and the calm shallow waters of its beaches. This family-run resort has expanded into five distinct hotels, each offering a different experience but all sharing the same values of sustainability. Heated pools mean you can visit year-round, but as this is a luxury setting, off-peak prices are more economical. “Outside the resort you’ll find ancient olive groves and…

Trip of a lifetime

what to eat in Istanbul

ISKENDER KEBAP A dish of sliced doner kebab is layered with hot tomato sauce, pide, cold yogurt and a shot of foaming, melted butter, often poured over at the table. Invented in Bursa by İskender Efendi, it’s a staple on many menus. PIDE These round or boat-shaped breads are topped or filled with ground or cubed beef, spinach and cheese, or with cheese and egg. Kapalı are enclosed pide, and açik are open. Order different ones on the go and share. CAĞ KEBAPS These are made from lamb, and cut from a horizontal rotating spit. Bico (skewers) are pushed into the meat and they are served with thin lavaş breads, salads, sumac onions and ezme (tomato, red pepper and onion salad). REGIONAL CUISINES Chef Musa Dağdeviren, one of the subjects…

what to eat in Istanbul

Experience the cultural heritage of Berlin, Dresden and Krakow

Prices from £649pp* Berlin, Dresden, Meissen & Colditz 5 days/4 nights from £969pp April 2025 - November 2025 On this intriguingly varied tour, visit two of Europe’s great cultural centres. Berlin, once the East-West flashpoint, has been reborn as a lively and dynamic mini-break destination, and Dresden is newly restored to being one of Germany’s most beautiful cities. You’ll also have a chance to take in the stunning porcelain of Meissen and the infamous Colditz Castle – probably the world’s most famous Prisoner of War camp. Your tour includes • Return flights from a selection of regional airports with hotel transfers• Four nights in four-star superior accommodation, with daily breakfast• The services of our experienced and insightful tour manager Your classic experiences • Two guided tours including Berlin and Dresden•…

Experience the cultural heritage of Berlin, Dresden and Krakow

Short breaks for families

Travelling to Europe for a city break is a fantastic way to get a little taster of a country and its culture. Consider taking a trip in the May or October half terms instead of the more expensive summer holidays. Berlin A great location for a family holiday with loads of outdoor activities. Berlin has a lot of open-air pools, favourites being the slide-filled Sommerbad Kreuzberg and Sommerbad Neukölln. Bring ID for entry, and cash if you fancy a plate of chips or an ice cream from the kiosk. There’s an art-themed minigolf course in Tempelhofer Feld and you can stop by Europe’s biggest zoo in the Tiergarten, or head to the outskirts of Berlin for stunning lakes: go for a splash in Müggelsee and the Grunewald forest, getting a…

Short breaks for families

European foodie adventures

Explore Montenegro’s lush National Parks and dramatic coastline From £1,369 per person* 17-24 May and 4-11 October 2025 Discover rugged landscapes, remote mountain villages and pretty Venetian old towns with a honey-tasting and sunset boat trip included. Your adventure begins in the UNESCO World Heritage site of Kotor. See the sights on a private Perast Sunset boat trip and explore the atmospheric old town’s cafes, restaurants and boutiques. Visit Lovcen National Park in the Dinara Alps, the Old Town of Budva, a honey farm and the Tara Canyon in Durmitor National Park. Your trip ends with the picturesque Piva Canyon and walking the shores of the impressive Black Lake. What’s included: • Two nights in Kotor, two nights in Petrovac, one night in Kolasin, one night in Rudinice and one…

European foodie adventures

Subscribe to Olive magazine for just £5

Try a subscription to Good Food’s sister magazine and get your first five 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. Just £6.25 £1 an issue* 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/GFOL325 CALL US on 03330 162 127** and quote GFOL325 *This offer is open for UK delivery addresses by Direct Debit only. You will pay £5 for your first 5 issues, then £22.50 every 6 issues. You will be notified…

Subscribe to Olive magazine for just £5

Get the best from our recipes

• 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.…

Tahini & sesame loaf cake This is a great way to use up any leftover tahini you might have knocking around in the back of the fridge. SERVES 8-10 PREP 10 mins COOK 1 hr EASY V 150g salted butter, plus 1 tbsp, softened and extra for the tin2 tbsp sesame seeds220g golden caster sugar75g tahini, well stirred85g soured cream, at room temperature2 eggs, beaten, at room temperature2 tbsp vegetable oil1 tsp vanilla bean paste225g plain flour½ tsp baking powder½ tsp bicarbonate of soda splash of milk (optional)1 tbsp honey (optional) 1 Butter and line a 2lb loaf tin with baking parchment. Use a pastry brush to spread the bottom of the lined tin with the 1 tbsp butter, then shake in 1 tbsp sesame seeds to coat the base.…

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