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10 GENIUS COOKING TIPS

FOR THE NEW YEAR & EVERY DAY

January 2026

Easy miso salmon tacos • Next level beef stew & dumplings • Salted crunchy apple & ginger cobbler

LIGHT & COSY

Your comforting start to 2026 • ‘Marry me’ meatball orzo • Good-for-you bean burgers

HOW TO E AT W H ATEV ER YOU R AGE

Part 1: Women’s health special

• Tender, herby chicken thighs

UPF-free family favourites SLOW COOKER STARS FOR CHILLY NIGHTS

Cook Smart meals to save you money

£6.99

SAY YES TO FRESH PRODUCE Crispy leeks, golden spuds, caramelised apples

Must-try healthier Dubai choc bites Joe Wicks’ weeknight curry fix

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Happy new year! J

anuary always feels like a deep breath in – a moment to reset, take stock and work out what will make life taste better. For us at Good Food, that means asking not what you should eat, but how food can support you, excite you and make everyday cooking feel joyful at every stage of life. Our health special (p63) – How To Eat Well Whatever Your Age – does just that. There’s nutrition guidance taking women from their 20s through to their 60s and beyond, from boosting iron and fibre in those early decades to protecting heart, bone and brain health later in life (we look at men’s health next month). Of course, January is about comfort, too. Not the heavy kind but light and cosy. Find plenty of that in this month’s main event (p21), showcasing our cover-star creamy meatballs and orzo, and also in our UPF-free family feature (p44) where highlights include fish fingers with a tropical twist. And if you’re keen to sharpen your skills in 2026, Barney’s top tips (p106) will instantly lift your cooking. Here’s to a year of flavour, comfort and confidence in the kitchen.

ON THE GOOD FOOD APP Kick-start your new year goals with Good Health, Good Food’s health and wellness channel. Join us on TikTok and Instagram for daily health inspiration and expert tips you can trust. No hype, just Good Health. @goodhealthbygoodfood

of my faves this month SPICED ROASTED CARROT WRAPS WITH WHIPPED FETA A riot of colour and crunch – sweet roasted carrots, creamy feta and a hit of chilli (p15).

SPICY BLACK BEAN & HALLOUMI BURGERS Crisp-edged, hearty and deeply savoury, these veggie burgers will go down well with meat-eaters too (p24).

FUSS-FREE FAMILY PIZZA A no-yeast dough and speedy sauce make midweek pizza nights easier than ever (p50).

Keith Kendrick, Group magazines editor @keithk_goodfood

COOK THE COVER (p22) RECIPE

Helena Busiakiewicz PHOTOGRAPH

James Lee

FOOD STYLIST

Amy Kinnear

PROP STYLIST

Hannah Wilkinson Editor’s portrait MELISSA REYNOLDS-JAMES

SHOOT DIRECTOR

Rachel Bayly

Friends of Good Food JOE WICKS

CJ JACKSON

Champion of quick, energising cooking, Joe shares a highprotein Thai-style green curry and advice on eating well for energy and balance (p100).

Celebrated seafood educator and long-time friend of Good Food, CJ brings her expertise in sustainable fish and confidence-boosting techniques (p86).

MAUNIKA GOWARDHAN The renowned Indian food writer and chef shows that vibrant, spice-rich home cooking is always achievable – and always big on flavour (p94).

T U R N TO PAG E 3 2 TO G E T A ST Y L I S H N E W SAU T É PA N W H E N YO U S U B S C R I B E For subscription queries, please call 03330 162 124 or visit buysubscriptions.com/help JANUARY 2026 goodfood.com 3

January 2026 SEASONAL 9 AT ITS BEST NOW Make the most of winter produce, including root veg and apples

MAIN EVENT 21 LIGHT & COSY Warm up chilly nights with our veg-packed comfort food

COOK SMART

36 COOK IT TONIGHT In our new series, use storecupboard heroes to make easy midweek meals 42 MONDAY MASH-UP Burgers meet prawn toast in this weeknight treat 94 REGIONAL CURRIES Explore India’s vast variety of cuisines through Maunika Gowardhan’s authentic dishes

44 UPF-FREE FAMILY DINNERS Learn how to swap processed foods for wholesome ingredients 52 SLOW COOKER Batch-cook warming dinners, then freeze to reheat on busy nights

100 MY FAVOURITE DISH Joe Wicks’ protein-packed take on a classic Thai curry

HEALTH 63 EAT WELL AT EVERY AGE Find out how to maintain optimum health by eating the right foods in our 17-page special

THROUGHOUT THIS ISSUE Look out for our planet-friendlier badge as we help you make informed choices on how to shop and cook more sustainably 124 NEW SHOOTS Three UK producers changing the future of how we grow food

80 BETTER-FOR-YOU BAKES On a health kick? Don’t cut the treats – try our sugar-free recipes instead

WEEKEND 86 BRITISH SEAFOOD REVIVAL Support our fishing communities and eat more sustainable varieties using CJ Jackson’s recipes and tips

128 CLIMATE HEROES An urban farm in Leeds growing affordable veg for the community

OUR AWARDS BSME Awards 2024

PPA Awards 2024

Editor of the Year (Food and Drink) Keith Kendrick, Good Food

Campaign of the Year: Good Food app takeover by Nadiya Hussain

Britain’s number one food media brand AOP Digital Publishing Awards 2023

AOP Digital Publishing Awards 2023

Best Online Brand: Editorial Team of Consumer the Year: Consumer Good Food Good Food and olive

4 goodfood.com JANUARY 2026

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

Editor of the Year (Consumer Media) Lily Barclay

Writer of the Year Melissa Thompson, Good Food

goodfood.com and olivemagazine.com

BSME Awards 2021 Editor of the Year, Food & Drink Lily Barclay

PPA Awards 2021 Media Brand of the Year Good Food

Why you can trust 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 want to take your skills up a notch.

IN THE KNOW 106 LEARN SOMETHING NEW Good Food’s Barney Desmazery shares his top 10 tips for being a better cook

112 NEXT LEVEL A classic beef stew, elevated with cheesy dumplings and a rich sauce 115 5 OF THE BEST Our top picks of health gadgets, from a go-to salad spinner to a pro juicer

The Good Food Wine Subscription – receive free fizz, olive oil and two glasses. See page 84 for details.

118 BOOKS FOR COOKS Titles to look out for this month, plus a hearty vegetarian Chinese dish 121 GOOD FOOD RECOMMENDS Tried and tested food and drinks

TRAVEL 130 EXPLORING BELIZE Why you should visit this untouched gem 132 DOG-FRIENDLY BREAKS Explore the UK with your pooch 135 WHAT TO EAT IN CHENNAI From dosas to spicy deep-fried chicken

READER OFFERS For more great savings, visit goodfood.com/reader-offers l Visit Tuscany and see Andrea

Bocelli live in concert p99 l Discover the highlights of Vietnam or Italy p104 l Cruise Europe’s beautiful waterways p122 l Tours to Italy, including Venice and Lake Garda p129 l Enjoy a luxurious cruise to the Canary Islands p134

137 OUT & ABOUT Must-visit events for January, including nature walks and a wellbeing festival

EVERY MONTH 7 RECIPE INDEX Find every recipe in this issue 32 SUBSCRIBER CLUB Enjoy member benefits and savings 103 NEXT MONTH Look ahead to our February issue

Tested and trusted All our recipes are thoroughly tested by experts to ensure they’ll work for you. We put our gadgets through a rigorous testing process and carry out our taste tests fairly. Our restaurant and travel recommendations have all been tried by one of us. Ethical We care about the food we eat, the people who produce it and the effect this has on the world. In our test kitchen, we use humanely reared British meats, high-welfare chicken and eggs, and sustainable fish whenever possible. We aim to help you avoid food waste, with advice on using leftovers. Healthy eating Every recipe is analysed by our BANT-registered nutritionist, so you can be informed when you choose what to eat. We flag up vegetarian, vegan and gluten-free recipes. Find out more about our health philosophy on page 136. Families and children Families can need help to create harmonious mealtimes, so we address this by flagging up ‘family’ recipes. We encourage children and teenagers to get cooking with recipes that help them to learn new skills. Find out more at goodfood.com/family-kids. Eating like a local One of the joys of travel – both in the UK and overseas – is discovering great food. Our features are written from an insider perspective by on-the-ground writers and food and travel journalists. Independent and respected We are impartial and independent, so you can trust our advice and recommendations on everything from restaurants and wine to kitchen gadgets and more. We encourage your input on your local finds, and appreciate your feedback on our recommendations. Food is our passion and pleasure We take food seriously, but we also believe it’s a pleasure to be enjoyed, whether cooking for the family, trying an unfamiliar ingredient, buying new products or eating out. We share our food discoveries and adventures with you – and love you to share the same with us on social media using #goodfood.

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Our commitment At Immediate Media, publishers of Good Food, we respect and value differences. We understand that when people from different backgrounds and with different points of view work together, we can create the most value for our readers, our people and society. We always strive to be inclusive, but we need to do better. We have been taking time to listen and understand how we can make positive changes, and how we can better support and increase diversity across all our brands. We continue to work on a comprehensive plan to create and drive authentic change.

138 IN THE GF TEST KITCHEN See what we’re cooking up on socials

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JANUARY 2026 goodfood.com 5

QUALITY WITHOUT COMPROMISE Experience the rich heritage and uncompromising quality of Filippo Berio. With a tradition of excellence woven into everything we do, only oils that meet our rigorous standards are honoured with our signature. You can taste the difference in every drop. Choose Filippo Berio - where quality has no compromise.

His signature. Our promise.

index

INSTANT RECIPE FINDER BREAKFAST & BRUNCH

FISH & SEAFOOD

Apricot & hazelnut muesli 66 Kale, tomato & poached egg on toast 77

Classic meunière pan-fried brill with capers & lemon 90 Coconut & lime fish fingers with sweet potato wedges & crushed coconut peas 50 Easy miso salmon tacos 38 Harissa mackerel fishcakes with agrodolce roasted red peppers & garlic yogurt 37 Mussels with tomatoes & chilli 78 One-pot cabbage & beans with white fish 70 Prawn toast burgers 42 Roast whole trout with a nut crumb 87 Rösti potato & parsnip fish pie 88 Sardine tomato pasta with gremolata 74 Seafood & seaweed ragu 92 Thai-style mackerel & sweet potato traybake 75

MEAT Chorizo & kale brothy rice 28 Domino potatoes with ham hock & mustard 11 Lamb & chickpea soup 69 Next level beef stew & dumplings 112 Peanut butter pork skewers with crunchy zingy slaw 49 Slow cooker lamb curry 54

POULTRY Mangalorean kori ghassi (Spiced chicken curry with curry leaves, garlic, chilli & tamarind) 97 MAKE THE COVER ‘Marry me’ chicken meatball orzo 22 Roast chicken thighs with brown rice & salsa verde 65 Slow-cooked chicken thighs with fennel, dill, celery & crème fraîche 30 Slow cooker honey garlic chicken 53 Sticky soy chicken with baked rice & crispy chilli oil 40 Thai me up, baby 102 Turkey, bean & basil stir-fry 47

VEGETARIAN MAINS Creamy cashew, tomato & potato curry with easy homemade naans 48 Di si xian (‘four earthly treasures’) 119 Fuss-free family pizza 50 Indore ki methi dal (Masoor dal with fenugreek leaves, cumin, chilli & garam masala) 98 Kale & bulgur tabbouleh with yogurt dressing 66

make it, snap it, post it ay @goodfoodeveryd day #goodfoodevery

Lemony cavolo nero & butter bean broth 41 Mini lentil shepherd’s pies 79 Puducherry vegetable kurma (Vegetable korma with coconut, chilli & turmeric) 98 Roasted cabbage with harissa butter beans & baked feta 70 Sesame spiced swede noodles 26 Slow cooker leek & potato soup 56 Spiced roasted carrot wraps with whipped feta 15 Spicy black bean & halloumi burgers 24 Sundried tomato & mushroom pasta 39 Wholemeal wraps with minty pea hummus & beetroot 73

SNACKS & EXTRAS Curry paste 55 No-waste crispy leeks 56 Parsnip, leek, sage & blue cheese pasties 13 Sizzled leek & red leicester soda bread 17

SWEETS & DESSERTS Healthier Dubai chocolate bites 82 Salted crunchy apple & ginger cobbler 19 Sugar-free victoria sponge 82 Sweet potato brownies 82 Vegan

Tell us what you think! We’re always looking to serve up the best content. Scan the QR code to rate us – it only takes a minute! Your feedback helps shape the future of our brand Thank you – the Good Food team Good Food (ISSN No: 0957-588X) is published monthly by Immediate Media Company, London UK, and is distributed in the USA by ePG, 18 Central Blvd, S Hackensack NJ 07606. Periodicals postage paid at So Hackensack NJ. POSTMASTER: Send address changes to Good Food, c/o 18 Central Blvd, S Hackensack NJ 07606

JANUARY 2026 goodfood.com 7

THE BUFFS ARE BACK IN TOWN Try our delicious addition to the Clarence Court family.

With a rich, creamy flavour and plump, sunshine yellow yolk, the Burford Buff has been specially selected to make your everyday extraordinary.

seasonal

At its best January might be chilly, but it’s filled with gorgeous root vegetables and fruits. Celebrate with hearty recipes that prove flavour doesn’t fade with the frost recipes AILSA BURT photographs MAJA SMEND JANUARY 2026 goodfood.com 9

Potatoes 10 goodfood.com JANUARY 2026

Potatoes are the quintessential British crop, with many of us enjoying them mashed, chipped or roasted most weeks. Store potatoes in a breathable bag (such as netted, mesh or hessian) in a cool, dark place, away from other produce such as onions – this will help prevent any pesky eyes or green spots. If you do find yourself with sprouting potatoes, simply trim off the sprouts and cut out the green spots before using. To prolong the life of potatoes and prevent wastage, you can also keep them in the fridge. Leftover cooked potatoes freeze well – add them straight from frozen to soups and stews, or roast them.

seasonal

Domino potatoes with ham hock & mustard So-called because of the way the potatoes are sliced and arranged, this dish will elevate your usual Sunday roast. It’s a great side for roast chicken with steamed greens. SERVES 6-8 PREP 20 mins COOK 50 mins EASY

1.5kg Maris Piper potatoes (or any floury potatoes) 50g butter, melted small handful of thyme sprigs, leaves picked 150ml double cream 50g ham hock, shredded 1 tbsp wholegrain mustard 50g gruyère or comté, finely grated roast chicken and steamed greens, to serve

1 Trim each potato at the edges to create a block shape, making sure you don’t waste too much. (Keep any offcuts in the freezer for soups and stews.) It doesn’t matter if they vary in size, as long as they are a rough rectangle or square shape. Cut the potatoes into 2mm-thick slices using a mandoline or sharp knife, keeping them stacked. 2 Heat the oven to 200C/180C fan/ gas 6. Brush some of the butter over a shallow baking sheet. Arrange the potato stacks on the sheet, fanning them out so they overlap in lines down the length of the sheet, with 3-4mm at the tops showing. Repeat until you have used all the potatoes. Drizzle over the remaining butter and season well. Scatter over the thyme and roast for 30 mins. 3 Combine the cream, ham and mustard with half of the cheese, and season with some black pepper. Spoon this over the potatoes, then scatter over the remaining cheese. Roast for 15-20 mins until crispy and golden, and the cheese is bubbling. GOOD TO KNOW gluten free PER SERVING 315 kcals • fat 18g • saturates 11g • carbs 30g • sugars 2g • fibre 3g • protein 7g • salt 0.52g

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Parsnips 12 goodfood.com JANUARY 2026

Subtly sweet and earthy, parsnips are a very versatile root veg. If you’re lucky enough to find some after the first frost, the cold weather will have converted some of the starch into sugar, making them even sweeter. They take on punchy and spicy flavours very well, so try roasting them with cumin and chilli powder to serve as a side. Alternatively, boil and mash them with butter and herbs for a sweet mash to serve with sausages. Keep parsnips in the fridge, or in a cool, dark place. If they do go floppy, you can revive them by leaving them in a bowl of cold water for an hour (though they are perfectly fine to eat as is). There’s no need to peel them, as the skins are edible – just give them a good scrub before using.

seasonal

Parsnip, leek, sage & blue cheese pasties MAKES 6 PREP 45 mins COOK 1 hr 10 mins EASY V ❄

30g butter 2 tbsp olive oil 300g parsnips, cut into 1cm cubes 100g mushrooms, roughly chopped 1 leek, halved and finely sliced 8 sage leaves, finely chopped 1 tbsp plain flour 250ml vegetable stock 120g blue cheese, crumbled 1 egg, beaten 1 tbsp nigella seeds For the pastry 500g plain flour, plus extra for dusting 250g cold unsalted butter, cubed 1 egg

1 To make the pastry, tip the flour into a food processor with 1/2 tsp fine sea salt and the butter. Pulse until it resembles fine breadcrumbs, then add the egg and 6 tbsp cold water. Pulse again and add more water, 1 tsp at a time, until it forms into a ball. Bring together using your hands, cover, and chill for at least 1 hr. Will keep chilled for up to two days. 2 Heat the butter and oil in a frying pan over a medium heat and cook parsnips, partially covered and stirring occasionally, for 10-15 mins until softened. Stir in the mushrooms and cook for 8-10 mins until most of the water has evaporated. Add the leeks and sage, and turn up the heat to medium-high. Fry for 8-10 mins until the leeks have softened. Sprinkle over the flour and mix, then slowly pour in the stock. Bring to a simmer and season. Cook for 2-3 mins until reduced slightly. Leave to cool. 3 Lightly dust a work surface with flour and roll out the pastry to the

thickness of a £1 coin. Cut out 12cm circles, re-rolling any offcuts, and repeat. Mix the blue cheese with the cooled veg mixture. 4 Heat the oven to 200C/180C fan/ gas 6. Line a large baking tray with baking parchment. Spoon 2 tbsp of the filling over one half of each pastry circle, leaving a 1cm border. Brush egg over the border and fold the bottom half over the filling, flattening it slightly. Crimp the edges and put on the tray. Repeat with the remaining filling and pastry. Brush with the remaining egg and sprinkle over the nigella seeds and sea salt. Will keep frozen for two months. 5 Bake for 25-30 mins until golden brown (40-45 mins from frozen). Cool for 10 mins before serving. Will keep chilled in an airtight container for up to three days. PER SERVING 344 kcals • fat 21g • saturates 12g • carbs 30g • sugars 2g • fibre 3g • protein 7g • salt 0.44g

JANUARY 2026 goodfood.com 13

Carrots 14 goodfood.com JANUARY 2026

Carrots are a staple in many kitchens because of their versatility – they pair well with citrus and herbs, and can take on strong flavours like rosemary and fennel seeds. You can intensify their sweetness by combining them with dried fruit, such as sultanas in a carrot salad, or roasting them with honey. Keep in the fridge for maximum crunch and freshness. There’s no need to peel – just scrub them clean before chopping. You can bring the crunch back to carrots in the same way as you would parsnips, by putting in a bowl of cold water for an hour or two.

seasonal Spiced roasted carrot wraps with whipped feta SERVES 4 PREP 25 mins COOK 30 mins EASY V

1 tbsp honey 1 tbsp harissa ½ tbsp Aleppo pepper 1 tbsp tomato purée 2 tbsp olive oil ½ lemon, juiced 800g carrots, trimmed and halved or quartered, if very thick 8 flatbreads (such as piadina) 30g shelled pistachios, finely chopped For the salad ½ small red onion, finely sliced

small handful of parsley leaves, finely chopped ½ small white cabbage, finely sliced ½ lemon, juiced For the whipped feta small handful of mint, leaves picked and finely chopped ½ lemon, zested 100g feta, crumbled 150g natural yogurt

1 Heat the oven to 200C/180C fan/ gas 6. Combine the honey, harissa, Aleppo pepper, tomato purée, olive oil and lemon juice in a bowl. Put the carrots on a large roasting tray and drizzle over the mixture, then season and toss using your hands. Roast for 25-30 mins until tender.

2 Meanwhile, combine all the ingredients for the salad, and season. For the whipped feta, put the mint, lemon zest, feta and yogurt into a food processor and blitz until smooth, then season and spoon into a serving bowl. 3 Toast the flatbreads following pack instructions and wrap in a clean tea towel to keep warm. Serve the flatbreads topped with the whipped feta, salad, roasted carrots and chopped pistachios. GOOD TO KNOW calcium • folate • fibre • vit c • 2 of 5-a-day PER SERVING 655 kcals • fat 17g • saturates 5g • carbs 96g • sugars 29g • fibre 15g • protein 22g • salt 2.27g

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Leeks 16 goodfood.com JANUARY 2026

Less harsh and pungent than onions, leeks impart a mild, sweet flavour and work in many recipes, from pies to stir-fries. They pair well with creamy dishes and lighter meats, such as fish and chicken. They become sweeter if you fry them gently in butter until soft but not coloured, or cook over a high heat for a short period to lightly char. Keep them in the fridge and wash well before using, as mud and grit often gets trapped within the layers of leaves. The easiest way to do this is to split the leeks in half lengthways and rinse under water, pulling back the layers gently before slicing. Keep the dark green tops in the freezer to use in stocks, or finely chop and use in slow-cooked dishes such as braises and stews.

seasonal

Sizzled leek & red leicester soda bread Slather with salted butter and serve with your soup of choice to brighten a gloomy day. SERVES 6-8 PREP 15 mins COOK 55 mins EASY V

1 Heat the butter and oil in a frying pan over a medium heat, add the leeks, then turn up the heat to medium-high and cook for 15-20 mins, stirring occasionally until lightly browned. Remove to a bowl and leave to cool. 2 Heat the oven to 200C/180C fan/ gas 6. Tip the flour into a bowl and add the leeks, bicarb, thyme, grated cheese and 1 1/2 tsp salt. Pour in the buttermilk and use a wooden spoon to bring everything together. 3 Briefly knead the dough on a lightly floured work surface to just to bring it together into a ball. Transfer to a baking tray dusted with flour. Slash a cross into the top of the dough ball, then bake for 30-35 mins until the loaf is golden brown and sounds hollow when tapped on the bottom. 4 Serve the soda bread warm, cut into thick slices and slathered with some salted butter. PER SERVING (8) 238 kcals • fat 8g • saturates 4g • carbs 31g • sugars 2g • fibre 2g • protein 8g • salt 1.56g

JANUARY 2026 goodfood.com 17

Shoot director JORDAN EDMONDS-MOORE | Food stylist TROY WILLIS | Stylist FAYE WEARS

20g butter 1 tbsp olive oil 1 large leek, finely sliced 300g plain flour, plus extra for dusting 1 tsp bicarbonate of soda small handful of thyme sprigs, leaves picked 100g red leicester, coarsely grated 250ml buttermilk salted butter, to serve

Apples 18 goodfood.com JANUARY 2026

Apples grow very well in the UK, which has more than 2,500 varieties. They can be used in myriad ways, in savoury dishes as well as sweet. They often pair well with warming spices, such as cinnamon and nutmeg, and can cut through the rich flavours of fatty meats, such as pork and duck. Keep apples either in the fridge or in a cool, dark spot – only store in your fruit bowl if you will be eating them in the next couple of days. Apples freeze well, too; simply cut or slice (peeled or unpeeled, however you prefer) and pop into a freezer bag – ideal for baking, throwing into smoothies or cooking down into a compote.

seasonal

Salted crunchy apple & ginger cobbler The filling can be made in advance – just pop on the topping and bake. SERVES 8 PREP 25 mins COOK 45 mins EASY V

4 balls of stem ginger, finely chopped 1 tsp vanilla bean paste 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp ground nutmeg 60g golden caster sugar 4 Bramley apples, peeled, cored and sliced 4 Braeburn apples, peeled, cored and sliced 2 tbsp plain flour 1 small lemon, juiced 50g butter, cubed ice cream or double cream to serve For the cobbler 150ml double cream 1 egg 200g plain flour 1 tbsp baking powder 125g unsalted butter, cubed ¾ tsp sea salt flakes 50g quick-cook polenta 75g golden caster sugar 1 tbsp demerara sugar

1 Heat the oven to 190C/170C fan/ gas 5. Toss the stem ginger, vanilla, spices, sugar, apples, flour and lemon juice together in a large bowl until well combined. Tip into a shallow, wide casserole or baking dish. Dot the butter over the top and bake for 10-15 mins until softened. 2 To make the cobbler, whisk the cream and egg together, set aside. Tip the flour, baking powder and butter into a bowl. Rub the mixture together using your hands until you have a mixture of fine and chunky pieces. Stir in the salt, polenta and caster sugar. Pour in the egg mixture and combine into a sticky dough. 3 Remove the pan of fruit from the oven and spoon over large spoonfuls of the cobbler batter. Sprinkle over the demerara sugar and bake for 25-30 mins until golden and crispy on top, and cooked through. Cool for 5 mins before serving with vanilla ice cream or cold double cream. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 526 kcals • fat 29g • saturates 18g • carbs 59g • sugars 34g • fibre 4g • protein 5g • salt 1.15g

JANUARY 2026 goodfood.com 19

Walking holidays with everything but the boots With Inntravel, it’s more than just a walking holiday. All Inntravel holidays are self-guided: no groups to hold you back or hurry you along. Instead, you have the freedom to set your own pace and the space to enjoy every moment. We’ve walked the walks, visited the hotels, spoken to the locals, and marvelled at the views. And now we want you to see the things we’ve seen. All you need to do is bring your boots.

To request a free brochure visit inntravel.co.uk or call us on 01653 617777

Douro Valley, Portugal

main event

& t h g i L COSY Put veg centre stage in recipes that are comforting and hearty – just the thing to warm up January nights recipes HELENA BUSIAKIEWICZ photographs JAMES LEE

JANUARY 2026 goodfood.com 21

‘Marry me’ chicken meatball orzo A favourite on socials, ‘Marry Me’ chicken combines sundried tomatoes, garlic and parmesan in a creamy sauce, but we’ve given it a vibrant twist with lemony meatballs and orzo. Spring greens provide bite, but you could add spinach if you prefer. SERVES 4-5 PREP 30 mins plus chilling COOK 45 mins EASY

1 tbsp olive oil 40g sundried tomatoes, plus 2 tbsp of the oil from the jar 1 onion, finely chopped 2 garlic cloves, grated ½ tsp chilli flakes, plus extra to serve (optional) 1 tbsp tomato purée 200g orzo 750ml chicken stock 200g spring greens, sliced 100g crème fraîche 50g parmesan, grated, plus extra to serve (optional) For the meatballs 400g chicken mince 125g ricotta 1 egg, beaten 1 lemon, zested 30g sundried tomatoes, finely chopped 15g chives, finely chopped 50g dried breadcrumbs

22 goodfood.com JANUARY 2026

1 To make the meatballs, put all the ingredients in a large bowl. Season with a little salt and plenty of black pepper, then mix well with your hands, being careful not to overmix – you only want to bring everything together so the meatballs don’t become too dense. Shape into 20 meatballs (about 35g each) and arrange on a baking sheet or plate lined with baking parchment. Chill for 15 mins to firm up. 2 Heat the olive oil in a large flameproof casserole dish over a medium heat and brown a batch of five meatballs for 2-3 mins on each side. Repeat with the rest of the meatballs, transferring them to a plate as you go (they don’t need to be fully cooked at this stage, as they will continue to cook with the orzo). 3 Heat the 2 tbsp sundried tomato oil in the casserole over a medium heat and cook the onion for 10 mins until beginning to soften. Stir in the

garlic and chilli flakes, and cook for another minute, stirring well. Stir in the sundried tomatoes and tomato purée, and cook for another 3 mins until slightly darkened. Stir through the orzo, then pour in the stock. 4 Bring to the boil, then scatter in the spring greens. Reduce the heat to a simmer, cover with a lid and cook for 5 mins. Uncover, stir well and cook for 8-10 mins more with the lid off, stirring often to prevent it from catching. 5 Stir in the crème fraîche and parmesan until they have melted and been incorporated, then return the meatballs to the pan and cook for another 4-5 mins, or until the meatballs are cooked through. 6 Sprinkle over some chilli flakes, black pepper and more parmesan, if you like, before serving. GOOD TO KNOW calcium • fibre • vit c • 1 of 5-a-day PER SERVING (5) 583 kcals • fat 25g • saturates 11g • carbs 48g • sugars 10g • fibre 7g • protein 38g • salt 1.5g

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Spicy black bean & halloumi burgers Bean burgers can be tricky to get right but this recipe packs in moreish flavour and texture. We’ve roasted half the beans to create depth, added halloumi and a tahini dressing. Do use jarred beans if you can, they make all the difference. SERVES 4 PREP 30 mins plus cooling and chilling COOK 1 hr EASY V

700g jarred black beans (550g drained weight) 2 tbsp olive oil 1 red onion, finely chopped 2 garlic cloves, chopped 1 jalapeño, finely chopped 1 jarred roasted red pepper (about 75g), roughly chopped 2 tsp ground cumin 1 tsp smoked paprika 1 egg, beaten 125g fresh breadcrumbs 15g chives, finely chopped 100g halloumi, coarsely grated 4 toasted burger buns, a handful of rocket (optional) and cooked chips, to serve For the garlic & tahini dressing 1 small whole garlic bulb, cut in half through the middle 1 tsp olive oil 100g mayonnaise 2 tbsp tahini ½ lemon, zested and juiced For the pickled red onions 1 red onion, finely sliced 3 tbsp red wine vinegar 2 tsp caster sugar 2 tsp sumac

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1 Heat the oven to 200C/180C fan/ gas 6. For the dressing, put the garlic bulb halves on a sheet of foil, then drizzle over the oil and season with a pinch of salt. Scrunch up the foil to fully enclose. Line a large baking tray with baking parchment and scatter over half the black beans, ensuring they’re in a single layer. Roast the beans alongside the garlic for 25-30 mins until the skins of the beans are splitting and slightly crisped, and the garlic has softened. Leave to cool. 2 Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat and cook the onion, garlic, jalapeño and roasted red pepper with a pinch of salt for 10-15 mins until softened and fragrant. Scatter in the cumin and paprika, and cook for another 2-3 mins before pouring in the remaining beans. Stir well to combine, then transfer to a plate and leave to cool slightly. 3 Transfer the bean and onion mix to a food processor. Blitz to a smooth paste. Transfer to a large bowl and stir through the cooled roasted beans, the egg, breadcrumbs, chives and halloumi. Mix well to combine, then shape into 4-5 patties (about 150g-160g each) using

slightly wet hands. Transfer to a plate lined with baking parchment and chill for 20 mins. 4 Meanwhile, make the pickled red onions. Put the onion in a small non-metallic bowl and scatter over 1 tsp salt, the vinegar, sugar and sumac, then scrunch well using your hands to combine. Chill until you’re ready to assemble. 5 Squeeze the roasted garlic into a bowl and mash to a paste with a fork. Stir in the mayo, tahini, lemon juice and zest. Season to taste. 6 Heat the remaining 1 tbsp oil in a non-stick frying pan over a medium heat and cook the patties for 3-4 mins on each side until golden. 7 Fill each burger bun with the mayo, a bean patty, some pickled onions and rocket, if you like, then serve with chips. GOOD TO KNOW calcium • fibre • vit c • 2 of 5-a-day PER SERVING 526 kcals • fat 25g • saturates 6g • carbs 45g • sugars 9g • fibre 14g • protein 23g • salt 2.67g

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Sesame spiced swede noodles The humble swede is such an underrated veg, and the punchy spices in this recipe complement its natural sweetness. Any leftover swede is great served in a salad the next day. SERVES 2 PREP 10 mins COOK 50 mins EASY V

1 swede, peeled and cut into 2cm cubes (300g prepared weight) 2 tbsp olive oil 2 tsp coriander seeds, lightly crushed using a pestle and mortar 2 tsp Sichuan peppercorns, lightly crushed using a pestle and mortar 2 tsp cumin seeds 2 tsp garlic granules 150g dried egg noodles For the sauce 75g tahini 2 garlic cloves, grated 10g ginger, peeled and grated 1 ½ tsp sesame oil 1 tbsp crispy chilli oil 1 tbsp light soy sauce ½ tsp maple syrup To serve spring onions, sliced red chilli, sliced coriander leaves 2 soft-boiled eggs, halved (optional)

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1 Heat the oven to 210C/190C fan/ gas 61/2. Put the swede in a large roasting tin, drizzle over the oil and season with the spices and some salt and pepper. Toss to coat, then roast for 40 mins, or until a fork easily pierces the swede. 2 Meanwhile make the sauce by mixing all the ingredients together in a large bowl. When the swede has about 10 mins left, bring a pan of water to the boil and cook the noodles following pack instructions. Drain, reserving the cooking water. 3 Toss the noodles through the sauce, using roughly 70-80ml of the reserved cooking water to loosen, if needed. 4 Divide the noodles between two bowls, then top with the swede, spring onions, chilli, coriander and soft-boiled egg, if you like. GOOD TO KNOW calcium • folate • fibre • vit c • iron • 1 of 5-a-day PER SERVING 749 kcals • fat 41g • saturates 6g • carbs 64g • sugars 11g • fibre 15g • protein 22g • salt 2.44g

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Chorizo & kale brothy rice Serve this rice dish with crusty bread and butter for dunking to make this an even heartier meal. SERVES 4 PREP 10 mins COOK 30 mins EASY

250g chorizo, skin removed and crumbled 1 red onion, finely chopped 2 garlic cloves, finely chopped 75g basmati rice 750ml chicken stock 100g curly kale, leaves roughly chopped, tough stems removed 15g chives, finely chopped ½ lemon, juiced

1 Heat a large, deep pan over a low heat and cook the chorizo pieces for 5-6 mins until crisp and most of its oils have been released. Remove to a plate lined with kitchen paper using a slotted spoon, and leave to drain.

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2 Cook the onion and garlic in the leftover chorizo oil for 8-10 mins until beginning to soften. Season, scatter in the rice and briefly toast in the oil. 3 Pour in the stock. Bring to the boil, then reduce the heat to a simmer and cook for 8 mins, covered with a lid. Stir in the kale leaves and cook for a final 5 mins until darkened and softened. Scatter in most of the chives and the lemon juice. When the kale is soft, divide the brothy rice mixture between four bowls, then top with the crispy chorizo and remaining chives. GOOD TO KNOW vit c PER SERVING 364 kcals • fat 21g • saturates 8g • carbs 20g • sugars 3g • fibre 3g • protein 22g • salt 3.27g

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Slow-cooked chicken thighs with fennel, dill, celery & crème fraîche SERVES 4-6 PREP 20 mins COOK 45 mins EASY

3 tbsp olive oil 8 boneless, skinless chicken thighs 1 onion, finely sliced 1 fennel bulb, finely sliced 2 celery sticks, finely sliced 2 garlic cloves, grated 1 bay leaf 700ml chicken stock 175g small pasta (we used ditaloni, but orzo or pastina would also work; adjust the cooking time as needed) 75g thick crème fraîche 15g dill, finely chopped 1 ½ lemons, zested and juiced

1 Drizzle 1 tbsp of the oil over the chicken thighs, then season with salt. Heat a large flameproof casserole dish or deep cast-iron pan over a high heat and brown the chicken for 4-5 mins on each side, or until deeply golden but not cooked through (you’ll need to do this in batches). Remove to a plate.

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2 Pour 75ml water into the hot pan, bubble briefly, then scrape up any browned bits from the base and pour this into a small bowl. Set aside. (If the bottom of the pan has got quite dark, deglaze it with water as described, but taste before deciding to keep it – if it’s burnt and acrid, discard. If it’s intensely savoury and seasoned, keep it.) 3 Heat the remaining 2 tbsp oil in the pan over a medium heat and cook the onion, three-quarters of the fennel and the celery with a pinch of salt for 7-8 mins, stirring often until beginning to soften and lightly golden at the edges. Stir in the garlic and bay leaf, and cook for another minute. Scrunch up a sheet of baking parchment and rinse it under the tap. Squeeze out the excess water, then lay it on top of the fennel. Cover with the lid and cook for another 10-12 mins, stirring often until very soft. 4 Remove the parchment, then pour in the stock and 700ml water. Return the chicken thighs to the

dish and reduce the heat to medium-low. Uncover and cook with the lid off for 25-30 mins, or until the chicken is fall-apart tender and the sauce has reduced by a third. In the final 11 mins of the cooking time, stir in the pasta and cook until al dente. 5 Shred the chicken in the pan using tongs or two forks. Stir in the crème fraîche, 10g of the dill and most of the lemon zest and juice. Season with black pepper. 6 Put the remaining fennel in a small bowl with rest of the lemon zest and juice and dill. Season and mix well to combine. 7 Ladle the soup into bowls and top with the dressed crunchy fennel. GOOD TO KNOW low cal PER SERVING (6) 405 kcals • fat 19g • saturates 7g • carbs 24g • sugars 3g • fibre 4g • protein 31g • salt 0.79g

Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist HANNAH WILKINSON

Make this delicious soup on a chilly evening, and don’t skip the raw fennel on top – it adds a lovely brightness to counter the creamy richness.

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JANUARY 2026 goodfood.com 31

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Turkey & kale bean soup This nourishing, protein-rich soup will warm you up on a wintry night, with meatballs, plenty of veg and a little spice. Ailsa Burt SERVES 4-6 PREP 30 mins COOK 1 hr EASY

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Recipe taken from the January 2025 subscriber edition of Good Food

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500g turkey thigh mince 2 tsp garlic granules 2 tsp onion granules 1 tbsp chicken seasoning 2 tbsp olive oil 1 large onion, finely chopped 5 garlic cloves, finely chopped 2 celery sticks, finely chopped 2 carrots, finely chopped 200g kale, stalks finely chopped, leaves torn 2 tsp ground cumin

1-2 tsp chilli flakes 2 tbsp tomato purée 15g ginger, grated 1.5 litres chicken stock 700g jar butter beans, drained and rinsed, or 2 x 400g cans shaved parmesan and toasted sourdough, to serve For the herby drizzle small handful each of parsley and dill, finely chopped 1 lemon, zested and halved 4 tbsp extra virgin olive oil

1 Combine the turkey with the garlic and onion granules and the chicken seasoning in a bowl. Season. Roll into 18-20 balls. Heat the oil in a large saucepan over a medium-high heat and brown the meatballs for 8-10 mins, then remove to a bowl and set aside. 2 Put the onion, garlic, celery, carrots and kale stalks in the pan, partially cover with a lid and cook for 12-15 mins until soft and just starting colour. Mix in the cumin, chilli flakes, tomato purée and ginger. Cook for another 3-5 mins until the

tomato purée turns dark red. Pour in the chicken stock and butter beans, and return the meatballs to the pan. Simmer for 15-20 mins. 3 Add the kale leaves and cook for a further 10 mins until soft. Season. Combine the drizzle ingredients, then serve the soup topped with the drizzle and parmesan, with toasted sourdough on the side. GOOD TO KNOW fibre • vit c • 2 of 5-a-day PER SERVING (6) 380 kcals • fat 17g • saturates 3g • carbs 19g • sugars 6g • fibre 10g • protein 32g • salt 2.1g

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NPROCESSED Urecipes for every day breakfast & brunch

BANGING BREAKFASTS BRUNCHES

Swap store-bought breakfast options for these delicious, UPF-free recipes. Be sure to use vanilla extract, not essence, and check the label on oats, passata, canned tomatoes and soft cheese to avoid any hidden UPFs

Avocado & black bean eggs Homemade granola SERVES 2 PREP 5 mins COOK 5 mins EASY V

2 tsp cold-pressed rapeseed oil 1 red chilli, deseeded and thinly sliced 1 large garlic clove, sliced 2 eggs 400g can black beans ½ x 400g can cherry tomatoes ¼ tsp cumin seeds 1 small avocado, sliced handful of coriander, chopped 1 lime, cut into wedges

1 Heat the oil in a large non-stick frying pan. Add the chilli and garlic and cook until softened and starting to colour. Break in the eggs on either side of the pan. Once they start to set, spoon the beans (with their juice) and the tomatoes around the pan and sprinkle over the cumin seeds. You’re aiming to warm the beans and tomatoes rather than cook them. 2 Remove the pan from the heat and scatter over the avocado and coriander. Squeeze over half of the lime wedges. Serve with the remaining wedges on the side for squeezing over. GOOD TO KNOW gluten free PER SERVING 356 kcals • fat 20g • saturates 4g • carbs 18g • sugars 5g • fibre 11g • protein 20g • salt 0.8g

MAKES 15 servings PREP 5 mins COOK 30 mins EASY V

2 tbsp cold-pressed rapeseed oil 125ml maple syrup 2 tbsp honey 1 tsp vanilla extract 300g rolled oats 50g sunflower seeds 4 tbsp sesame seeds 50g pumpkin seeds 100g flaked almonds 100g dried berries 50g coconut flakes or desiccated coconut

1 Heat the oven to 150C/130C fan/ gas 2. Mix the oil, maple syrup, honey and vanilla extract in a large bowl. Add the remaining ingredients, except the dried berries and coconut, and mix well. 2 Spread the granola out on two baking sheets. Bake for 15 mins, then mix in the dried berries and coconut and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Will keep in an airtight container for up to a month. PER SERVING 259 kcals • fat 15g • saturates 3g • carbs 28g • sugars 13g • fibre 3g • protein 6g • salt 0.02g

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Delicious ideas to get your day off to the best start family dinners

Fab family fillers Family dinners made simple – this section is filled with UPF-free recipes that kids will love and parents can feel good about serving. Be sure to check the labels on ricotta, porridge oats, passata, canned tomatoes, mascarpone, stock and chipotle paste for any additives

Quick & easy fish stew SERVES 2 PREP 10 mins COOK 20-25 mins EASY

Chipotle sweet potato & black bean stew with cheddar dumplings SERVES 4 PREP 10 mins COOK 50 mins EASY V

Cold-pressed rapeseed oil, for frying 1 large red onion, finely sliced 250g bag diced butternut squash and sweet potato 400g can chopped tomatoes 2 x 400g cans chilli black beans or chilli kidney beans 3 tbsp chipotle chilli paste 125g self-raising flour 60g unsalted butter, cubed 70g mature cheddar, grated 1 large green jalapeño, finely sliced (optional)

1 tbsp olive oil 1 tsp fennel seeds 2 carrots, chopped 2 celery sticks, chopped 2 garlic cloves, finely chopped 2 leeks, thinly sliced 400g can chopped tomatoes 500ml fresh chicken stock, heated to a simmer 2 skinless pollock fillets (about 200g), thawed if frozen, and cut into chunks 85g raw shelled king prawns

1 Heat the oil in a large pan. Add the fennel seeds, carrots, celery and garlic, and cook for 5 mins, until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly. 2 Add the pollock, scatter over the prawns and cook for 2 mins more, until just cooked through. Ladle into bowls to serve. PER SERVING 323 kcals • fat 10g • saturates 2g • carbs 19g • sugars 17g • fibre 11g • protein 35g • salt 0.57g

1 Heat a glug of oil in a large flameproof casserole dish over a medium heat. Add the onion and a pinch of salt and cook for 7 mins, until softened. Tip in the squash and sweet potato and fry for a few minutes, before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season. Cover the dish with a lid and gently simmer over a medium-low heat for 25 mins, or until reduced and the sweet potato is soft. 2 Heat the oven to 200C/180C fan/ gas 6. Mix the flour with 1/2 tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar, then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place in the oven, uncovered, for 15-20 mins, or until puffed up and just goldenbrown. Serve the stew with the sliced jalapeño scattered on top, if you like. PER SERVING 547 kcals • fat 23g • saturates 12g • carbs 60g • sugars 12g • fibre 15g • protein 18g • salt 1.5g

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Dinners for the family you can feel good about serving cakes & bakes

Pumpkin muffins SERVES 12 PREP 15 mins plus cooling COOK 35 mins EASY V

750g pumpkin or butternut squash, peeled, deseeded and cubed 225g plain flour 2 tsp baking powder 1 tbsp ground cinnamon (or 2 tsp pumpkin spice) 100g caster sugar 50g light brown soft sugar 2 large eggs 125g slightly salted butter, melted

Brilliant bakes & cakes

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1 Put the pumpkin or squash in a steamer or colander set over a pan of simmering water and cook for 10 mins. Test with a knife and cook for 5 mins more if not cooked through. Mash and leave to cool. 2 Heat the oven to 200C/180C fan/ gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers. 3 Whisk 200g of the pumpkin purée and the eggs together in a jug, then add to the dry ingredients along with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined. 4 Bake for 15 mins, until golden, risen and a skewer inserted into the centre comes out clean. Leave on a wire rack to cool completely. Will keep for up to three days in an airtight container. PER SERVING 219 kcals • fat 10g • saturates 6g • carbs 28g • sugars 13g • fibre 2g • protein 4g • salt 0g

Bake it better with these treats made with only simple, wholesome ingredients. Make sure you buy vanilla extract, not essence, and check the ingredients labels on peanut butter, soft cheese, cocoa powder and desiccated coconut to ensure there are no hidden additives 86 goodfood.com

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UPF-free desserts, bakes and puddings

Available in all supermarkets or order online at magsdirect.co.uk

cook smart Every penny counts these days, so we’re helping you maximise your weekly shop; whether it’s reinventing leftovers, stocking your storecupboard, or learning new techniques, our aim to Cook Smart ensures delicious low-cost meals

Cook it tonight Sticky soy chicken with baked rice & crispy chilli oil, p40

Discover more Cook Smart recipes and guides at goodfood.com/budget

JANUARY 2026 goodfood.com 35

january

cook smart tonight Introducing our new way of cooking midweek using our favourite storecupboard stars to balance the budget recipes ANNA GLOVER photographs LAUREN MCLEAN

£2.27 per serving

36 goodfood.com JANUARY 2026

cook smart easy

cook it tonight

Harissa mackerel fishcakes with agrodolce red peppers & garlic yogurt

NEW SERIES

Storecupboard stars ● Harissa ● White miso ● Sundried tomato paste ● Crispy chilli oil

the rules

SERVES 2 PREP 25 mins COOK 20 mins EASY ❄

We’ll point out any swaps

If you can use things like yogurt instead of crème fraîche, chives instead of spring onions or butter beans instead of cannellini beans, we’ll let you know, so you’re not buying extra ingredients. This also helps prevent food waste.

4 large floury potatoes (such as Maris Piper), peeled 3 tbsp sunflower or rapeseed oil 200g frozen pepper slices 2 garlic cloves 2 tbsp honey (or use maple or agave syrup) 2 tbsp red wine vinegar (or use white wine or cider vinegar) 125g can mackerel fillets in spring water 1-2 tbsp rose harissa 1 lemon, zested and cut into wedges 2 spring onions 4 tbsp plain flour 2 tsp nigella seeds (optional) handful of soft herbs (such as parsley, coriander, mint or dill) 200g natural yogurt (any kind)

1 Chop the potatoes into small pieces. Tip into a pan, cover with water and add a pinch of salt. Bring to the boil and simmer for 15 mins until tender. 2 Meanwhile, heat 1 tbsp oil in a frying pan and fry the peppers for 10 mins. Finely slice 1 garlic clove, add to the pan and fry for 1 min. Stir in the honey and vinegar. Season. Fry for a few minutes more until jammy. Remove from the heat. 3 Drain the potatoes and steam-dry for a minute, then mash. Drain the mackerel and add to the mash with the harissa. Season. Add the lemon zest. Finely slice the spring onions and stir in. Mix well, then form into six patties. Will keep chilled for up to two days or frozen for up to three months. Defrost fully before cooking. 4 Combine the flour and nigella seeds on a plate, season, then dust the fishcakes on both sides. Put the peppers in a bowl. Heat the rest of the oil in the pan and fry the fishcakes for 2-3 mins on each side until golden and crisp. 5 Finely chop the other garlic clove and most of the herbs, then stir into the yogurt. Season, spoon onto plates and top with the fishcakes, peppers and reserved herbs. Serve with the lemon wedges. GOOD TO KNOW folate • fibre • vit c • 1 of 5-a-day PER SERVING 887 kcals • fat 34g • saturates 10g • carbs 115g • sugars 26g • fibre 11g • protein 25g • salt 0.6g

Optional extras are your choice If you have them, great, but if you don’t, don’t worry! We’re talking the final garnish of nuts, seeds or lime wedges – don’t put them in your shopping basket just for one recipe.

All meals will serve at least two ...and any dishes with larger servings will be designed to be freezable in portions, so you can batch-cook them.

Dishes will be quick to make We know that time is of the essence during the week, but you still want to create inventive and delicious dinners. Our promise is that dinner will be on the table within an hour — often in less time.

We’ll use storecupboard staples All recipes in this series will aim to include items already found in your storecupboard. This means that if you cook from this series regularly, you’ll get to explore new ways to use up the rest of the ingredient, rather than having it linger in the back of your fridge until you make the same meal again.

Gadgets will be go-tos

tip Agrodolce means ‘sour sweet’ in Italian – it’s a way of adding complexity to simple dishes, by balancing a sweet element, like sugar or honey, with a sour flavour, like vinegar or lemon juice. Try it with any pan-fried veg as a quick chef’s trick.

We love a gadget here at Good Food, especially if it means avoiding turning the oven on midweek. So, we’ll give you options for the air fryer and other gadgets where we can, but try to avoid anything that requires extra washing-up, like food processors, stand mixers or excessive pans, where possible.

All the prep is in the method ...so you can cook the recipe in real time.

All feedback is welcome Want us to feature an ingredient that you need to use up? Have some thoughts on our new way of cooking tonight? We’d love to hear your thoughts. Send an email to goodfood@immediate.co.uk with your feedback.

JANUARY 2026 goodfood.com 37

£3.79 per serving

Easy miso salmon tacos SERVES 2 PREP 15 mins COOK 10 mins EASY

2 tbsp white miso 1 tsp sesame oil, plus a little extra to serve 2 limes 1 tbsp sesame seeds 1 tsp sugar 2 salmon fillets (see tip, right) handful of radishes 1 ripe avocado 6 small corn tortillas 2 tbsp salad cress, coriander or chives

1 Whisk the miso, sesame oil, the juice of 1/2 lime, the sesame seeds and sugar together with a pinch of salt in a small bowl. Pat the salmon dry. Spoon the miso mixture over the salmon flesh, then put skin-side down (if the fillets still have the skin on) in an air fryer at 200C and cook for 8-10 mins until golden and flaky

reader offer

when pressed. Alternatively do this under a grill on high heat. 2 Meanwhile, finely slice the radishes and cut the avocado into small chunks. Squeeze over the juice of 1/2 lime. Cut the remaining lime into wedges and set aside. 3 Warm the tortillas in a dry frying pan for a few seconds on each side until lightly toasted. Flake the cooked salmon with a fork and spoon a few pieces over each tortilla. Top with the avocado, radishes, cress and more sesame seeds, then serve with the lime wedges for squeezing over. GOOD TO KNOW fibre • vit c • 1 of 5-a-day PER SERVING 642 kcals • fat 38g • saturates 7g • carbs 36g • sugars 5g • fibre 8g • protein 35g • salt 2.82g

tip Swap salmon for any firm, flaky fish — pollock, hake and cod all work well. The fish can also be flaked into rice bowls with a soy dressing.

Raspberry ‘Glen Ample’ long canes

Enjoy mouth-watering fruits, even in the first season, on this fruit-bearing breakthrough. • Get fruit in the first season with these long cane raspberries – a breakthrough in raspberry fruit production • Sample and enjoy garden fruit in July and August each year

• Enjoy bright red, sweet, juicy fruits – you’ll get a pound or more from each cane • Ideal for growing in large pots with a wigwam support – great for gardens with less space • Supplied as a pack of 10 bare-root long canes, about one metre in length each Product code: 330018

HOW TO ORDER visit yougarden.com/GF208 T&Cs: Orders are despatched from between five and seven working days. Postage £6.99 per order. Offer subject to availability. 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 2026, or while stocks last. Delivery to UK only and a £3 surcharge may apply to certain postcodes; please check website for more details. Images show mature plants.

38 goodfood.com JANUARY 2026

JUST £19.98 – SAVE £20 (plus p&p)

cook smart easy

Sundried tomato & mushroom pasta SERVES 2 PREP 15 mins COOK 20 mins EASY V

Shoot director LAURIE NEWMAN | Food stylist AMY KINNEAR | Stylist FAYE WEARS

300g closed cup mushrooms (or any other kind) 2 tbsp olive oil 180g tagliatelle nests (or any other dried pasta) 2 garlic cloves 2 tbsp sundried tomato purée 2 woody herb sprigs (such as thyme, rosemary or oregano) 200ml vegetable stock 100ml double cream or mascarpone ½ lemon, juiced 20g parmesan or vegetarian alternative

1 Finely slice the mushrooms. Heat the oil in a large frying pan over a medium heat and fry the mushrooms for 10 mins until all their water has evaporated. Season. 2 Bring a large pan of salted water to the boil and cook the pasta for 2 mins less than pack instructions. 3 Finely grate the garlic over the mushrooms and stir for 2 mins until fragrant. Stir in the tomato purée and cook for a minute. Finely chop the herbs, add with the stock, bring to a simmer for 5 mins until thickened slightly, then stir in the cream or mascarpone. 4 Drain the pasta, reserving a mugful of the cooking water. Add the lemon juice and grate in the parmesan, then toss with the pasta and enough of the reserved water to make the sauce to cling to it. Serve in shallow bowls. GOOD TO KNOW fibre • 2 of 5-a-day PER SERVING 794 kcals • fat 47g • saturates 21g • carbs 68g • sugars 5g • fibre 7g • protein 20g •

£1.72 per serving

salt 0.72g

JANUARY 2026 goodfood.com 39

Sticky soy chicken with baked rice & crispy chilli oil SERVES 2 PREP 10 mins COOK 50 mins EASY

175g basmati rice 2 large or 4 small chicken thighs bunch of spring onions 4 tbsp dark soy sauce 2 tsp crispy chilli oil, plus extra to serve 2 tbsp honey 3 tbsp mirin 2 garlic cloves thumb-sized piece of ginger 275ml chicken stock 2 handfuls of winter greens (such as kale or fresh greens; see tip, right) 2 tbsp sesame seeds

1 Heat the oven to 200C/180C fan/ gas 6. Rinse the rice a few times, then leave to soak in a fresh bowl of water. Season the chicken thighs, then transfer to a wide, flameproof casserole dish, skin-side down. Fry over a medium heat for 8-10 mins until crisp and golden brown. 2 Meanwhile, finely slice the spring onions, keeping the white and green parts separate. Flip the chicken over and fry on the other side for 5 mins. Combine the soy sauce, chilli oil, honey and mirin. 3 Remove the chicken to a plate. Reduce the heat to low, and grate the garlic and ginger into the chicken fat left in the pan. Add the spring onion whites, and fry for 1-2 mins until fragrant.

4 Drain the rice, stir into the pan and toast for 2 mins. Pour in the stock and bring to a simmer. 5 Remove any thick stems from the winter greens and roughly chop. Stir these into the rice, then nestle in the chicken thighs and pour over the soy mixture. Cover with a lid, transfer to the oven and cook for 30-40 mins until the chicken is cooked through, the rice is fluffy and the stock has been absorbed. Scatter over the spring onion greens and sesame seeds, and drizzle over more chilli oil to serve. GOOD TO KNOW folate • fibre • vit c • iron • 1 of 5-a-day PER SERVING 788 kcals • fat 16g • saturates 4g • carbs 117g • sugars 32g • fibre 6g • protein 40g • salt 5.28g

£2.64 per serving

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tip Swap seasonal greens for any veg you like – frozen edamame or broccoli would also work well.

cook smart easy

Lemony cavolo nero & butter bean broth SERVES 4 PREP 15 mins COOK 20 mins EASY V ❄

91p per serving

2 carrots 1 onion 2 garlic cloves 1 tbsp olive oil 2 woody herb sprigs (such as thyme or rosemary) 1 bay leaf 1 tbsp tomato purée (or sundried tomato purée) 1 litre vegetable stock 1-2 tsp harissa (optional) 200g cavolo nero 2 x 400g cans butter beans 1-2 lemons, juiced, to taste extra virgin olive oil, for drizzling (optional)

1 Finely chop the carrots, onion and garlic. Heat the oil in a large saucepan and fry the onion and carrot with a pinch of salt for 6-8 mins until soft. Stir in the garlic and herbs, cook for a minute, then stir in the tomato purée and cook until darkened in colour. Pour in the stock and bring to a simmer. Stir in the harissa, if using. 2 Roughly chop the cavolo nero, discarding any thick stalks. Tip into the broth with the drained butter beans and simmer for 6-8 mins until the greens are tender. Season well. 3 Squeeze in the juice of 1 lemon, taste and add more, if you like – it should be bright and flavourful. Remove the herb sprigs. Once cool, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot. Ladle into bowls and drizzle with extra virgin olive oil to serve, if you have it. GOOD TO KNOW healthy • low fat • low cal • calcium • folate • fibre • vit c • iron PER SERVING 203 kcals • fat 5g • saturates 1g • carbs 24g • sugars 26g • fibre 11g • protein 25g • salt 0.6g

tip For a thicker, creamier soup, whizz for just a few seconds using a hand blender – this will break down some of the beans and thicken the broth.

JANUARY 2026 goodfood.com 41

monday mash-up

takeaway

1 r o 2f

Juicy burgers meet crispy prawn toast for a speedy treat

Prawn toast burgers You can get ahead by making the prawn mixture up to a day in advance, then chill until you’re ready to use it in these burgers. SERVES 2 PREP 15 mins plus chilling COOK 2 mins EASY

about 200g raw king prawns, peeled (defrosted if frozen) 1 garlic clove, finely chopped 1 /2 thumb-sized piece of ginger, finely chopped 1 egg white (use the yolk in another recipe) ½ tsp golden caster sugar 1 tsp soy sauce 2 spring onions, chopped 2 sesame seeded burger buns, split 100g sesame seeds sunflower or vegetable oil, for frying sriracha or sweet chilli sauce, to serve (optional) For the slaw 100g white cabbage, finely shredded 1 tbsp rice vinegar 1 tsp sesame oil small pinch of golden caster sugar small handful of coriander leaves (optional)

1 First, make the slaw. Toss the cabbage, vinegar, sesame oil and

42 goodfood.com JANUARY 2026

sugar together until the cabbage is glossy and well coated, then chill until needed. Will keep chilled for up to 24 hours. 2 Tip the prawns, garlic, ginger, egg white, sugar, soy and spring onions into a food processor, and blitz until you have a thick, spreadable paste. Scrape the mixture into a bowl, cover and chill for about 30 mins until firmed up slightly. Will keep chilled for up to 24 hours. 3 Spread the prawn mixture evenly over the cut sides of all the buns, spreading it right to the edges. Scatter the sesame seeds over a plate, then lightly press the prawn mixture into the seeds to fully coat. 4 Pour enough oil into a large frying pan to cover the base and heat until shimmering. Fry the buns, prawnside down, for 2-3 mins until golden and cooked through. Carefully transfer to a plate or board lined with kitchen paper to drain. Toss the coriander through the slaw, if using, then divide the slaw between half the buns and drizzle over sriracha or sweet chilli sauce, if you like. Sandwich the bun halves together, then serve. GOOD TO KNOW calcium • folate • fibre • vit c • iron • 1 of 5-a-day PER SERVING 687 kcals • fat 45g • saturates 9g • carbs 31g • sugars 9g • fibre 8g • protein 37g • salt 1.36g

Shoot director FREDDIE STEWART | Food stylist LIBBY SILBERMANN | Stylist AGATHÉ GITS

recipe BARNEY DESMAZERY photograph TOM REGESTER

cook smart easy

JANUARY 2026 goodfood.com 43

Coconut & lime fish fingers with sweet potato wedges & crushed coconut peas, p50

scratch cooking

UPF-free for your family Ditch the ultra-processed food and whip up simple, delicious, nourishing meals cooked with wholesome ingredients recipes CASSIE BEST photographs TOM REGESTER 44 goodfood.com JANUARY 2026

Shoot director FREDDIE STEWART | Food stylist LIBBY SILBERMANN | Stylist AGATHÉ GITS

cook smart

Fuss-free family pizza, p50

JANUARY 2026 goodfood.com 45

What are ultraprocessed foods (UPFs)? Ultra-processed foods (UPFs) are industrially made products that go far beyond simple processing. They typically contain little to no whole food, and are formulated with ingredients you wouldn’t use at home, such as emulsifiers, flavour enhancers, colourings and preservatives. Researchers developed the Nova classification for describing foods on a sliding scale ● Unprocessed/minimally processed: fruit, vegetables, grains, meat, milk ● Processed: canned veg, some bread, cheese, cured meats ● Ultra-processed: foods heavily modified through industrial techniques

Common features ● Long ingredient lists full of additives and chemicals ● High levels of sugar, salt and trans fats (hydrogenated oils) ● Long shelf-life and instant convenience

Typical examples of UPFs ● Some breads, packaged biscuits, cakes, sugary cereals, fizzy drinks, flavoured yogurts, ready meals, reconstituted meats and snack bars that are marketed as “healthy”

Health concerns ● Studies link UPFs to higher risks of obesity, heart disease, depression and cognitive decline

Key takeaway ● If it contains ingredients you don’t recognise or couldn’t cook with at home, it’s probably ultraprocessed – choose whole, fresh food instead

46 goodfood.com JANUARY 2026

cook smart

Studies link UPFS to higher risks of obesity, heart disease, depression and cognitive decline

Turkey, bean & basil stir-fry SERVES 4 PREP 15 mins COOK 15 mins EASY

3 tbsp flavourless oil 2 shallots, thinly sliced 4 garlic cloves, thinly sliced 1 red chilli, thinly sliced, plus extra to serve (optional) 300g green beans, cut into short pieces 400g turkey mince 3 tbsp naturally brewed soy sauce 2 tsp fish sauce 1 tbsp honey handful of holy or regular basil, leaves picked 4 eggs cooked jasmine or brown rice, to serve

1 Heat 2 tbsp oil in a large frying pan or wok over a medium heat and fry the shallots for 5 mins, stirring often, until sizzling and golden. Add the garlic, chilli and beans, and fry for 2-3 mins more, stirring often to ensure the garlic doesn’t burn. 2 Add the mince to the pan and continue cooking for another 6-8 mins, breaking up the mince with your spoon, until browned. 3 Stir in the soy sauce, fish sauce and honey, cook for another 2 mins, then toss in the basil until just wilted. Season well with salt and pepper and add a splash more soy sauce, if needed. 4 Heat the remaining oil in a frying pan over a medium heat. Crack in the eggs and cook to your liking – a crispy edge and runny yolk works well here. Serve the stir-fry over rice with a fried egg on top, a crack of black pepper and a scattering of red chilli, if you like.

6 tips for reducing UPFs in your diet

Allow yourself occasional UPFs without guilt

Use fresh or minimally processed ingredients

Choose whole foods when shopping

Understand that completely avoiding UPFs is difficult. Eating them occasionally, within a balanced and varied diet, is unlikely to harm your long-term health.

Whether cooking or shopping, prioritise fresh or minimally processed ingredients like veg, fruits, grains and lean proteins over UPF options.

When buying packaged food, check ingredient labels carefully and avoid products that have long lists of unfamiliar and artificial-sounding ingredients.

Cook more meals from scratch at home Prepare your own meals instead of relying on ready meals or pre-made sauces and burgers. Cooking using whole foods (fresh, frozen or canned) can help you avoid UPFs.

Batch-cook to save time Cook larger portions and freeze leftovers for later – you’ll have homemade meals ready and won’t be tempted to order takeaways or reach for convenience foods when time is short.

Opt for simpler dishes when eating out When you’re eating out, ask the staff about how the food is prepared and try to choose dishes from the menu that are made with simple ingredients.

GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 483 kcals • fat 22g • saturates 4g • carbs 37g • sugars 9g • fibre 3g • protein 33g • salt 2.52g

JANUARY 2026 goodfood.com 47

Creamy cashew, tomato & potato curry with easy homemade naans SERVES 4 PREP 25 mins COOK 45 mins EASY V ❄

150g cashews 2 tbsp pure coconut or flavourless oil 2 onions, sliced 4 garlic cloves, grated thumb-sized piece of ginger, grated 1 red chilli, deseeded and finely chopped 2 tsp ground cumin 2 tsp ground coriander ½ tsp ground turmeric 3 medium potatoes (about 800g), quartered, then sliced into 1.5cm pieces

48 goodfood.com JANUARY 2026

400g can chopped tomatoes 1 natural/organic vegetable or chicken stock cube (see tip, right) 2 tbsp flavourless oil 10 fresh curry leaves 2 tsp garam masala For the naans 250g self-raising flour, plus extra for dusting 200g natural yogurt 2 tsp nigella seeds 2 tbsp butter, melted

1 Soak 75g of the cashews in 200ml hot water and set aside while you get started with the curry. Heat the coconut oil in a large pan over a low-medium heat and cook the onions with a pinch of salt, stirring often, until the onions are sizzling, aromatic and a little

tip Stock cubes Be sure to check the ingredients of your stock cubes, as many contain emulsifiers and preservatives. (We like the brand Kallo.) Alternatively, use 500ml fresh stock in place of the cube, with 500ml water.

caramelised, about 10-15 mins. Stir in the garlic, ginger, chilli, cumin, coriander and turmeric, and cook for another 2-3 mins. 2 Meanwhile, boil the potatoes in a pan of salted water for 5 mins. They should still be fairly firm at this stage. Drain and leave to steam-dry for at least 10 mins. 3 Add the potatoes to the onions and spices, cook for 3-4 mins so the potatoes absorb some of the aromatics. Tip in the tomatoes and fill the can halfway with water, then add this to the pan, too. Crumble in the stock cube and stir to dissolve. Season and simmer for 10 mins. 4 Blend the soaked cashews with their water until smooth, then stir into the sauce. Partially cover the pan with a lid, leaving a small gap for steam to escape. Simmer for 45 mins, stirring occasionally. If the sauce gets too thick, add a splash of water and if the potatoes start to break down, stop cooking. 5 For the naans, combine the flour, yogurt, nigella seeds and 1/2 tsp salt in a bowl until the ingredients form a scrappy dough. Dust well with flour, cut into quarters, then roll out each piece thinly on a floured surface. Heat a frying pan over a medium heat and cook in the dry pan for 2-3 mins each side until puffed and golden. (You will need to do this one by one, or in two batches.) Brush each flatbread with melted butter as you remove it from the pan. Keep warm under a tea towel until you’re ready to serve. 6 Heat the oil in a frying pan over a low-medium heat and sizzle the curry leaves and remaining cashews until the curry leaves crackle and the cashews turn golden brown. 7 Stir the garam masala into the curry, cook for a further 5 mins, or until the potatoes are cooked through and the sauce is the desired consistency, adding a splash more water if needed. Pour the hot cashews, curry leaves and flavoured oil over the curry, and serve with warm the naans. GOOD TO KNOW calcium • folate • fibre • vit c • iron • 2 of 5-a-day PER SERVING 868 kcals • fat 40g • saturates 14g • carbs 99g • sugars 15g • fibre 10g • protein 24g • salt 2.15g

cook smart Peanut butter pork skewers with crunchy zingy slaw These skewers make a delicious light meal, but if you’re really hungry, serve them with some brown rice, flatbreads or noodles. SERVES 4 PREP 20 mins COOK 15 mins EASY

400g pork loin or tenderloin 2 tbsp natural peanut butter 1 tbsp naturally brewed soy sauce 1 tbsp honey 1 tsp sesame oil 2 limes, juiced, plus 1 to serve coriander leaves, picked, to serve For the slaw 150g frozen edamame beans 300g red cabbage 1 carrot 1 tbsp extra virgin olive oil 1 tsp honey

1 Lay the pork on a chopping board and carefully remove any sinew (the white tendons sometimes visible on the surface) using a sharp knife. Thinly slice the meat.

MUSCLE GROWTH

ENERGY LEVELS

CHOLESTEROL LEVELS

2 In a large bowl, whisk the peanut butter, soy, honey, sesame oil and half the lime juice together. Add a splash of cold water to loosen, if needed. Put the pork in the bowl and mix well until fully coated. Will keep chilled for up to two days. 3 Thread the pork onto four skewers. Heat the grill to high or your air fryer to 200C. For the slaw, boil the edamame for 3-4 mins, then drain and run under cold water. 4 Use a vegetable peeler to shred the cabbage (or finely slice) and tip into a large bowl. Use a julienne peeler to shred the carrot (or grate on a box grater) and add to the cabbage with the edamame, remaining lime juice, olive oil and honey. Season, then toss until the veg is well coated. 5 Cook the skewers under the hot grill for 4-5 mins each side until cooked through and caramelised at the edges. Serve the skewers with the slaw, a scattering of coriander and a squeeze of lime. GOOD TO KNOW folate • vit c • 1 of 5-a-day PER SERVING 356 kcals • fat 20g • saturates 6g • carbs 14g • sugars 12g • fibre 5g • protein 27g • salt 0.74g

Make a BETTER START EVERYDAY and support your HEALTH

cook smart

Coconut & lime fish fingers with sweet potato wedges & crushed coconut peas We all need a quick from-thefreezer dinner option every now and then, and fish fingers are definitely not off the menu. These ones freeze brilliantly, so make a double batch and open-freeze the extras on a flat tray before transferring to a freezer bag to store for up to two months. You can cook them from frozen by adding an extra 4 mins to the cooking time. SERVES 4 PREP 20 mins COOK 45 mins EASY ❄

1 egg 3 tbsp natural/organic coconut cream (check for stabilisers, emulsifiers and preservatives) 1 lime, zested 3 tbsp plain flour 125g UPF-free breadcrumbs (see tip, right) 2 tbsp sesame seeds ½ tsp ground turmeric 400 skinless white fish fillets (such as pollock, cod or haddock), cut into chunky fingers 4 sweet potatoes (about 600g), cut into wedges 1 tbsp olive oil For the crushed coconut peas 250g frozen peas 4 tbsp coconut cream small handful of coriander 1 lime, ½ juiced, ½ cut into wedges to serve

1 Beat the egg, coconut cream, lime zest and a pinch of salt in a shallow bowl. Weigh the flour into another, and mix the breadcrumbs, sesame seeds and turmeric in a third. 2 Dip the fish strips in the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs. Lay on a baking tray lined with baking parchment, and chill for at least 30 mins. Will keep chilled for a day or frozen for two months. 3 Heat the oven or air fryer to 200C/ 180C fan/gas 6. Tip the sweet potato wedges onto a baking tray, drizzle over the olive oil and season well, then toss to coat. Bake for 20 mins until soft and starting to caramelise (they’ll get another 12-15 mins with the fish fngers).

50 goodfood.com JANUARY 2026

4 Put the fish fingers on the top shelf of the oven, bake for 12-15 mins (alongside the wedges), until golden and cooked through. Meanwhile, put the frozen peas in a heatproof bowl and cover with boiling water from the kettle. Leave for 3 mins, then drain. Tip into a small food processor along with the coconut cream, coriander and lime juice, then blitz in short bursts to mash, retaining some texture. Transfer to a serving dish. 5 When the fish and wedges are cooked, serve with the peas and lime wedges for squeezing over. GOOD TO KNOW fibre • vit c • iron • 2 of 5-a-day PER SERVING 571 kcals • fat 17g • saturates 9g • carbs 69g • sugars 15g • fibre 9g • protein 30g • salt 0.71g

tip • Breadcrumbs Bread is one of the most commonly consumed UPF foods in our diets, but cutting back on UPFs doesn’t mean you have to give bread up altogether. UPF-free loaves are now available in most supermarkets (we like the brand Jason’s) and, of course, can be made at home. The preservatives in ultra-processed bread does make it stay softer and mould-free for longer, so it’s a good idea to freeze homemade or UPF-free bread to prolong its shelf-life. Breadcrumbs freeze particularly well, and can be used straight from the freezer. • Leftover coconut cream? If you find yourself with half a can of coconut cream leftover from this recipe, use it up in a creamy coconut porridge or replace some of the water with coconut cream in our creamy cashew, tomato & potato curry on page 48. • Leftover tomato sauce? Any leftover pizza sauce will keep chilled for up to three days or frozen for up to three months, making your next family pizza night even easier.

Fuss-free family pizza Make pizza night faster, fresher and UPF-free with a no-yeast pizza dough and simple sauce. SERVES 4 PREP 30 mins COOK 40 mins EASY V

3 garlic cloves, crushed 400g can chopped tomatoes 1 tsp dried oregano 2 tbsp olive oil, plus a drizzle pinch of sugar (optional) 300g natural yogurt 500g plain flour, plus extra for dusting 4 tsp baking powder 2 tbsp polenta or fine cornmeal 250g mozzarella, grated toppings of your choice (such as basil, mushrooms, olives, roasted peppers, capers or anchovies) 25g parmesan or vegetarian alternative

1 To make the sauce, put the garlic, tomatoes, oregano, 1 tbsp oil and seasoning in a pan over a medium heat for 15 mins. Taste and add a pinch of sugar, if too tart. If you like a smooth pizza sauce, mash any chunks using a potato masher, or blitz using a blender. Cool. Once cool, will keep chilled for five days. 2 For the base, combine the yogurt, 3 /4 tsp salt and 175ml warm water in a jug. In a large bowl, combine the flour and baking powder, then pour in the wet ingredients and mix into a soft, sticky dough. Tip onto a floured surface and knead briefly until smooth – don’t work the dough much, or it will become tough. 3 Heat the oven to 220C/200C fan/ gas 7. Line a 30 x 40cm baking tray with baking parchment. Dust with the polenta or cornmeal. Press the dough into a rectangle, then roll out until roughly the same size as the tray. Carefully lift into the tray and press out into the corners. 4 Spread over a thin layer of sauce, leaving a border. Save any leftover sauce for another dish (see tip, left). Scatter with mozzarella and your choice of toppings. Grate over the parmesan, drizzle with olive oil and bake for 20-25 mins until golden. Cut into wedges to serve. GOOD TO KNOW calcium • fibre • 1 of 5-a-day PER SERVING 753 kcals • fat 21g • saturates 11g • carbs 108g • sugars 10g • fibre 6g • protein 30g • salt 2.94g

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slow cooker

comfort food You can batch-cook and freeze these recipes for added convenience

recipe BARNEY DESMAZERY photographs LAUREN MCLEAN

52 goodfood.com JANUARY 2026

cook smart

Slow cooker honey garlic chicken Swap out the noodles for steamed white rice if you prefer, and if you like a bit of heat, add more chilli flakes or use a fresh chilli instead. SERVES 4-6 PREP 20 mins COOK 3-7 hrs EASY ❄

800g boneless, skinless chicken thighs (about 8), cut into large chunks 4 garlic cloves, crushed thumb-sized piece of ginger, peeled and finely grated 3 tbsp runny honey 3 tbsp soy sauce 3 tbsp tomato ketchup 1 tbsp rice or cider vinegar ½ tsp chilli flakes (optional) 150ml chicken stock, made using 1 stock cube 1 tbsp cornflour cooked egg noodles, to serve 50g roasted peanuts (optional) spring onions, thinly sliced, to serve

1 Tip the chicken pieces into the slow cooker. Scatter over the garlic and ginger, then stir through the honey, soy sauce, ketchup, vinegar, chilli flakes (if using) and stock to coat the chicken. Cover and cook on low for 6-7 hrs or on high for 3-4 hrs until the chicken is tender but still holding its shape. 2 Mix the cornflour with 2 tbsp cold water to make a smooth paste, then stir this into the cooking liquid. Cook on high for 10 mins, or until the sauce has thickened, stirring occasionally. Once cooled, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot. Stir through some cooked egg noodles, then scatter over the peanuts if using and sliced spring onions to serve. PER SERVING (6) 246 kcals • fat 9g • saturates 2g • carbs 15g • sugars 12g • fibre 0.3g • protein 27g • salt 1.81g

JANUARY 2026 goodfood.com 53

cook smart

Slow cooker lamb curry Use stewing beef chunks or diced chicken thigh in place of lamb if you like – just remember to adjust the cooking times accordingly. SERVES 4 PREP 20 mins COOK 3 hrs 30 mins-8 hrs EASY ❄

3 tbsp sunflower or vegetable oil 1 large onion, finely sliced 3 garlic cloves, crushed or finely grated thumb-sized piece of ginger, peeled and grated 100g madras curry paste (see tip, opposite) 600g lamb shoulder or neck fillet, trimmed and cut into 3-4cm chunks 2 tbsp tomato purée 400g can chopped tomatoes 300ml lamb or chicken stock 1 cinnamon stick 2 bay leaves 100ml natural yogurt, plus extra to serve To serve small bunch of coriander, roughly chopped steamed basmati rice naans

1 If your slow cooker has a sauté function, heat the oil directly in the pot. Or, heat in a frying pan over a medium heat. Fry the onion for 8-10 mins until golden. Stir in the garlic and ginger, and cook for 1 min. Stir in the curry paste and cook for 1-2 mins more until fragrant. Add the lamb and tomato purée, season and stir to coat. 2 If you used a pan, tip everything into the slow cooker. Add the tomatoes, stock, cinnamon stick and bay leaves, then stir. Cover and cook on low for 7-8 hrs or on high for 3 hrs 30 mins-4 hrs, with the lid ajar for the final hour, until the lamb is fork-tender. Remove the cinnamon and bay. Once cooled, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot. While simmering, stir in the yogurt. Season to taste. Ladle into bowls, scatter over the coriander and serve with more yogurt, some rice and naans. GOOD TO KNOW iron • 2 of 5-a-day PER SERVING 569 kcals • fat 40g • saturates 13g • carbs 15g • sugars 12g • fibre 4g • protein 35g • salt 1.24g

54 goodfood.com JANUARY 2026

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Curry paste To make your own curry paste, toast 2 tsp cumin seeds, 2 tsp coriander seeds, 1 tsp black peppercorns and 1 tsp mustard seeds in a dry frying pan over a low heat until fragrant, then grind to a powder using a spice grinder or pestle and mortar. Tip into a blender along with 2 tbsp ground turmeric, 1 tsp chilli powder, 1 tsp ground cinnamon, 1 tsp ground fenugreek, 1 tsp paprika, 3 garlic cloves, a thumb-sized piece of ginger, peeled, 2 tbsp tomato purée, 2 fresh chillies, 3 tbsp white wine vinegar, 2 tbsp sunflower oil and 1 tsp salt, then blitz to a smooth paste. Spoon into a clean jar and cover with a drizzle of oil. Will keep chilled for up to two weeks or frozen for up to three months.

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Slow cooker leek & potato soup You can use this recipe to make the base for many other creamy vegetable soups – like celeriac, squash or even mushroom – simply by adding 200g of your chosen veg instead of the second leek. SERVES 4 PREP 15 mins COOK 3-7 hrs EASY V ❄

50g butter 1 onion, finely sliced 2 leeks, halved and sliced, greens trimmed (reserve the greens from 1 leek; see tip, optional) 1 bay leaf 1 medium-large floury potato, such as Maris Piper (about 300-400g), peeled and cut into small chunks 1.2 litres vegetable stock 2 tbsp crème fraîche

56 goodfood.com JANUARY 2026

1 If your slow cooker has a sauté function, melt the butter directly in the pot. Or, do this in a frying pan over a medium heat. Cook the onion, leeks and bay leaf with a pinch each of salt and black pepper for 10-15 mins, stirring occasionally until all the veg is soft. If you’ve used a frying pan, transfer the softened veg and bay leaf to the slow cooker. 2 Add the potato and stock to the slow cooker, stir, then cover and cook on low for 6-7 hrs or on high for 3-4 hrs until the potato is completely soft. Remove the bay leaf, then spoon in the crème fraîche. Blitz the soup until smooth using a hand blender, or do this in batches in a jug blender. Taste for seasoning and adjust as needed. Once cooled, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot.

Ladle the soup into bowls, then top with crispy leeks, if you like (see tip, below) and a grinding of black pepper to serve. GOOD TO KNOW low cal • fibre • 1 of 5-a-day PER SERVING 250 kcals • fat 14g • saturates 9g • carbs 23g • sugars 7g • fibre 6g • protein 4g • salt 0.99g

no-waste crispy leeks Trim the dark green tops from 1 leek, wash well and dry thoroughly. Slice as thinly as you can, then scatter over a microwave-safe plate. Drizzle lightly with sunflower oil, season with a pinch of salt and microwave on high for 3-4 mins, checking and tossing every minute or so, until crisp and golden. Leave to cool – they’ll firm up more as they do – then use to scatter over soups.

Shoot director LAURIE NEWMAN | Food stylist AMY KINNEAR | Stylist FAYE WEARS

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15-minute chicken pasta SERVES 4 PREP 10 mins COOK 15 mins EASY 350g pasta bows (farfalle) 300g broccoli, cut into small florets 1 tbsp olive oil 3 large skinless boneless chicken breasts, cut into bite-sized chunks 2 garlic cloves, crushed 2 tbsp wholegrain mustard 1 large or 2 small oranges, juiced 25g flaked almonds, toasted

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New year, healthier you Whether you’re aiming to lose weight, become stronger or just eat a little better, Nutracheck provides a detailed breakdown of your daily

calories and nutrition, from sugar, carbohydrates and protein to saturated fat, salt and ﬁbre. Plus, you can even track your exercise with the app, too. And if you’re looking for extra support along the way, Nutracheck offers hundreds of articles packed with practical advice on exercise, nutrition, weight management and healthy living. Better still, you’ll be joining hundreds of thousands of members who already trust the app and share their challenges, successes and recipes in the community forums. If you’re ready to get going, why not try brightening up your week with this healthier take on a chicken pasta?

1 Cook the pasta in plenty of boiling salted water according to the pack instructions. About 3 mins before the pasta is cooked, add the broccoli and continue to boil. 2 Meanwhile, gently heat the oil in a large frying pan or wok. Add the chicken and fry for 8-10 mins, stirring occasionally, until cooked, then add the garlic and cook for 2 mins. 3 Mix the mustard with the orange juice in a small bowl, then pour over the chicken and gently simmer for 1-2 mins. Drain the pasta and broccoli, reserving 3 tbsp of the pasta water, then toss with the chicken. Stir in the pasta water and the almonds, then season well and serve.

Dinner inspiration, delivered Good Food has joined forces with the flavour experts at Gousto to create these easy, delicious recipes

his year, Gousto and Good Food are putting their knowledge of delicious food and home-cooking together to make feelgood dinners that are full of ﬂavour – so you can keep those taste buds inspired with none of the faff.

Everything delivered to your door Every six weeks, these two food experts will be releasing six mouthwatering recipes for you to add to your Gousto box. Once you’ve chosen and ordered your meals, your perfectly portioned ingredients will arrive on your chosen delivery day, along with step-by-step recipe cards, so you can whip up a different dish every night with ease.

58 goodfood.com JANUARY 2026

Ready in just 20 minutes The first six Gousto x Good Food recipes have been created to help you inject some joy into January with vibrant colours, bold flavours and nutritious ingredients. Plus, there are plenty of similar options on the Gousto website, too, including Calorie Controlled meals under 600 calories, Double Protein recipes to increase your protein intake, Veg Boost dishes with three of your five-a-day and Fibre Fix choices offering a third of your daily fibre. Here are just four of the delectable Gousto x Good recipes you can choose from. Most of the vegetables in your Gousto box will arrive whole to maintain freshness, so make sure to prepare them before you start. You’ll also need your own pantry staples, such as salt, sugar and oils.

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Shredded hoisin chicken wraps SERVES 2 PREP 10 mins COOK 10 mins EASY vegetable oil 250g chicken breast strips 40g hoisin sauce 15ml soy sauce 6 plain tortillas 1 Little Gem lettuce, washed and finely shredded ½ cucumber, cut into matchsticks 2 spring onions, trimmed and sliced lengthways 5g toasted sesame seeds

1 Heat a drizzle of vegetable oil in a large, wide non-stick pan over a high heat. Once hot, add the chicken breast strips and cook for 5-6 mins on each side until golden and cooked through. 2 Transfer the cooked chicken to a clean board and tear apart using two forks. Return to the pan with the hoisin and soy sauce, then cook for another 2 mins until warmed through. Meanwhile, heat the tortillas on a plate in the microwave for 20 secs on high. 3 To assemble the wraps, divide the lettuce, cucumber, spring onions and shredded chicken between the warmed tortillas. Garnish with the toasted sesame seeds and serve.

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Sweet chilli tofu bowl with smashed cucumber SERVES 2 PREP 5 mins COOK 15 mins EASY V 130g white long grain rice 280g plain tofu 1 tbsp umami seasoning 1 tbsp cornflour 34g white miso paste vegetable oil 160g carrot and cabbage slaw mix 25ml vegan mayonnaise 15ml rice vinegar ½ cucumber 26g smooth peanut butter 25g red chilli relish

1 Add the rice and 225ml cold water to a saucepan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 12-15 mins or until all the water has absorbed and the rice is cooked. Remove from the heat and set aside (lid on) to steam until serving. 2 Meanwhile, drain the tofu and tear into bite-size pieces. Add to a bowl with the umami seasoning, cornﬂour and half the miso paste and toss to coat. Heat a drizzle of vegetable oil in a large, wide nonstick pan over a medium-high heat. Once hot, add the tofu and cook for 10-12 mins until golden. 3 While the tofu is cooking, add the carrot and cabbage slaw mix to another bowl with the vegan mayo, half the rice vinegar and a small pinch of pepper and mix well. Bash the cucumber with a rolling pin (you can keep it in its packaging to avoid mess), then chop into bitesize pieces. 4 Wipe the tofu bowl clean, then add the peanut butter, remaining miso paste and remaining rice vinegar and mix until smooth. Toss the smashed cucumber with this nutty dressing. 5 Divide the rice between two bowls and top with the smashed cucumber, creamy slaw and umami tofu. Drizzle the chilli relish over the tofu before serving.

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Lemongrass & sticky onion pork burgers SERVES 2 PREP 10 mins COOK 10 mins EASY 1 red onion, half diced, half thinly sliced 15ml rice vinegar 1 tsp sugar, plus extra for cooking and seasoning 250g pork mince 16g tomato paste 20g lemongrass and lime leaf paste vegetable oil 15ml soy sauce 3 white potatoes, cut into bite-size pieces knob of butter 160g carrot and cabbage slaw mix 2 ciabatta rolls 20g rocket, washed

1 Add the diced onion to a bowl with the rice vinegar and sugar, then set aside to pickle. 2 In another bowl, use your hands to mix the mince, tomato paste and lemongrass and lime leaf paste together until thoroughly combined, then shape into two patties. 3 Heat a drizzle of vegetable oil in a large, wide non-stick pan over a high heat. Once hot, add the patties and press down ﬁrmly with a spatula, then add the sliced onion to the other side of the pan with a pinch of sugar and cook for 5 mins. Reduce the heat to medium-high, ﬂip the patties and fry for another

5 mins or until the meat is cooked through and the onions have softened. Drizzle the soy sauce over the patties and onions and cook for 1 more min until sticky. 4 Meanwhile, add the potatoes to a heatproof bowl, cover with cling ﬁlm and pierce the top a few times with a fork. Microwave for 7-8 mins or until the potatoes are forktender, then add the butter and a little salt and stir. 5 Drain the quick-pickled onion and set aside, reserving the pickling liquid. In the same bowl, combine the carrot and cabbage slaw mix with the reserved pickling liquid and season with a pinch of sugar and pepper. 6 Slice the ciabatta rolls in half and toast for 1-2 mins. To assemble the burgers, divide the rocket between the ciabatta bases and top with the lemongrass patties, sticky onions and ciabatta lids. Serve with the tangy slaw and buttery potatoes on the side and the quick-pickled onion scattered across the top.

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Chicken mince kebabs with green chilli yogurt SERVES 2 PREP 5 mins COOK 15 mins EASY 130g white long grain rice knob of butter 1 green chilli 2 garlic cloves 5g parsley 15ml white wine vinegar olive oil 250g chicken mince 1 red onion, cut into thin wedges 1 tomato, cut into wedges 1 courgette, trimmed and sliced diagonally 1 tsp ground coriander 80g natural yogurt

1 Add the rice, butter and 225ml cold water to a saucepan with a lid and bring to a boil over a high heat.

Once boiling, reduce the heat to very low and cook, covered, for 12-15 mins or until all the water has absorbed and the rice is cooked. Remove from the heat and set aside (lid on) to steam until serving. 2 Meanwhile, soak four wooden skewers in cold water to prevent them burning. Add the green chilli, garlic, parsley and white wine vinegar to a food processor with a generous drizzle of olive oil and a pinch of salt, then blitz into a sauce. 3 Heat the grill very high. Use your hands to combine the chicken mince with half the green chilli sauce and a

generous pinch of salt. Shape into four long sausage shapes on each skewer, then place the skewers on one side of a foil-lined baking tray and press to ﬂatten slightly. Add the onion, tomato and courgette to the other side of the baking tray and sprinkle over the ground coriander and a pinch of black pepper. Grill for 12-15 mins or until the chicken is cooked through and the veg has softened. 4 Add the yogurt to the bowl with the remaining green chilli sauce and stir once or twice to swirl the sauce through the yogurt. Serve the kebabs with the roasted veg, rice and green chilli yogurt on the side.

WANT 50% OFF YOUR FIRST BOX? Head to gousto.co.uk/goodfood and use code GOODFOOD50 or scan the QR code. Order now for next day delivery. New customers only. Excludes surcharge items. Offer ends 31.12.26. Skip or cancel anytime for free. T&Cs apply. Next day delivery when you order before 12pm Friday-Tuesday. Subjectto availability and geographical restrictions. Visit gousto.co.uk/ndd.

JANUARY 2026 goodfood.com 61

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health

How to eat well at every age PART 1 WOMEN’S HEALTH

As our bodies change, so do our nutritional needs. In this 17-page health special BANT-registered nutritionist Kerry Torrens explains how you can maintain optimum health however old you are, with recipes to support your wellbeing

s we grow older, our interests, priorities and eating habits change, so it’s no surprise our nutritional needs change, too. That said, the principles of a healthy diet remain broadly similar whether we’re 25 or 65 – we all need a variety of nutrient-dense foods to enable us to look and feel our best, plus a little more of some key nutrients as we transition through life stages. This advice is aimed at women. For a comprehensive guide to men’s nutritional needs, see next month’s issue of Good Food JANUARY 2026 goodfood.com 63

IN YOUR

20s&30s

ife can be hectic during these decades, and healthy eating is often way down the list of priorities – meaning good nutrition can get neglected as other commitments take centre stage. Whether it’s a demanding job, new baby or other family obligations, eating can become fragmented and less organised. Evidence bears this out, with women in this age group failing to meet the recommended daily intake for several key nutrients, including iodine, calcium, folate and magnesium. Your 20s remain an important time for building bone density, but your ability to do so will naturally come to an end, so be sure to include a plentiful supply of bone-friendly nutrients, like calcium and vitamins D and K. These are found in foods like dairy, green leafy veg, egg yolks and salmon. We’ve all skipped meals and instead relied on convenience foods to get us through a busy day, but these foods are likely to be high in salt, sugar and fat, and eating them regularly will result in a lower fibre intake. The recommended daily amount of fibre is 30g per day, yet many of us manage just over half this amount. Low fibre, high sugar, fat and salt in our diets can contribute to weight gain, bloating, digestive problems, and result in elevated blood pressure and digestive issues later in life.

What should I be eating?

• Dairy foods Aim for three servings of dairy each day for calcium (one serving is equal to 200ml milk, 150g yogurt, 30g cheese). If you’re pregnant, there are so many dairy foods you should avoid, including unpasteurised milks, soft cheeses (like soft blue) and those made from unpasteurised goat’s and sheep’s milk. If you don’t eat dairy, include calcium-rich plant sources like kale, broccoli, spinach, beans and fortified milk alternatives. Other useful food sources include canned fish with bones, such as salmon and sardines. • Eggs These are a source of liverfriendly choline, a nutrient needed for the formation of cell membranes and brain function, including memory. It’s especially important during pregnancy and when breastfeeding, as an adequate supply is essential for your baby’s brain development. Eggs are also a useful source of vitamin D, which is needed for healthy bones. Choose eggs enriched with omega-3 fatty acids to help support serotonin, the ‘feel-good’ hormone, which may lift mood.

The recommended daily amount of fibre is 30g, yet many of us only manage just over half of this

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• Wholegrains This is an important addition if your goal is ‘fibremaxxing’. Regularly eating two to three servings of wholegrains per day has also been linked to a reduced risk of weight gain, and is beneficial for both the heart and gut. Unprocessed carbs take longer to digest, and provide a steady supply of energy, which helps keep us fuller for longer. All the more reason to make time for breakfast – try fortified wholegrain cereals or porridge oats with chopped fruit or a handful of nuts or seeds. Prep our apricot muesli (p66) for an easy start to the day.

What else may be relevant for my 20s and 30s? If you plan to start a family, you should be aware that, prior to conception and during the first 12 weeks of pregnancy, the UK government recommends you take a supplement supplying 400mcg folic acid (folate) daily. This is in addition to dietary sources, such as fortified breakfast cereals, dark green leafy vegetables and oranges. Pregnant and breastfeeding mums should also consider a 10mcg supplement of vitamin D each day. Avoid liver and liver products (like pâté) in pregnancy because they may contain high levels of vitamin A, which may be harmful for your baby. If you enjoy a glass of wine or two and are pregnant or planning a pregnancy, you should be aware that to keep risks to your baby to a minimum, the safest policy is to not drink alcohol.

health

Roast chicken thighs with brown rice & salsa verde Brown rice provides a portion of wholegrain in this dish, while the vitamin C in the salsa verde helps to absorb iron – another important nutrient for women. SERVES 2 PREP 10 mins COOK 35 mins EASY

3 boneless, skinless chicken thighs, each cut in half 2 tbsp rapeseed oil 2 garlic cloves, bashed ½ small bunch of coriander ½ small bunch of parsley

1 anchovy fillet ½ tbsp capers ½ lemon, zested and juiced 200g cooked wholegrain rice 200g baby spinach

1 Heat the oven to 200C/180C fan/ gas 6. Season the chicken, rub with 1 /2 tbsp of the oil, then transfer to a large roasting tin along with the garlic, and roast for 25-30 mins. 2 Meanwhile, blitz the herbs, anchovy, capers, lemon juice and remaining oil with some seasoning in a food processor until finely chopped. Set aside.

3 Once the chicken is cooked, remove the tin from the oven and squeeze the roasted garlic cloves from their skins. Tip in the rice and use a wooden spoon to break it up, then add the spinach and lemon zest, and toss. Return to the oven for 5 mins. Divide between bowls and top with the salsa verde. GOOD TO KNOW healthy • low cal • folate • vit c • iron • 1 of 5-a-day • gluten free PER SERVING 423 kcals • fat 19g • saturates 3g • carbs 29g • sugars 1g • fibre 5g • protein 31g • salt 1.1g

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Apricot & hazelnut muesli Zinc-rich pumpkin seeds help lift the winter brain fog, while nuts are a good plant source of protein. If you use plant milk, choose a version fortified with calcium and vitamins D and B12 for bones and energy. SERVES 6 PREP 10 mins COOK 5 mins EASY V

250g gluten-free porridge oats 75g blanched hazelnuts, halved 75g pumpkin seeds

1½ tsp ground cinnamon 75g sulphur-free dried apricots, chopped 20g air-dried apple fruit crisps 600ml oat or hazelnut milk 240g blueberries

1 Toast the porridge oats in a dry frying pan over a low heat, stirring often. Turn off the heat and stir in the nuts, seeds and cinnamon. 2 Tip the oat mixture into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Will keep in an airtight container for up to two weeks. Serve in bowls with 100ml milk and 40g berries each. GOOD TO KNOW vegan • fibre • 1 of 5-a-day • gluten free PER SERVING 413 kcals • fat 19g • saturates 2g • carbs 45g • sugars 15g • fibre 8g • protein 12g • salt 0.2g

Kale & bulgur tabbouleh with yogurt dressing Bulgur is a wholegrain, as well as being a less common plant fibre to help you reach your 30-a-week target for good gut health. SERVES 2 PREP 15 mins COOK 15 mins EASY V

150g bulgur wheat 2 eggs 60g baby kale or curly kale, roughly chopped 20g hazelnuts, toasted and roughly chopped 1 carrot, cut into matchsticks 3 spring onions, roughly chopped 50g pomegranate seeds 1 tsp chilli flakes 1 lemon, juiced For the dressing 100ml 0% fat Greek yogurt 1 lemon, zested and juiced 2 tbsp white wine vinegar 1 tbsp each chopped dill and mint ½ garlic clove, crushed

1 Put the bulgur in a medium heatproof bowl and pour over 125ml boiling water. Mix well, cover and leave for 10-15 mins until al dente. 2 Meanwhile cook the eggs in a pan of boiling water for 6 mins, then rinse under cold water to cool. Peel and cut in half. Put all the dressing ingredients in a food processor or blender with 2 tbsp water. Season with salt and blend until smooth. 3 Break up the bulgur using a fork and mix with the remaining ingredients. Toss with the dressing and top with the eggs. GOOD TO KNOW low cal • calcium • folate • fibre • vit c • iron • 1 of 5-a-day PER SERVING 481 kcals • fat 13g • saturates 2g • carbs 56g • sugars 10g • fibre 18g • protein 26g • salt 0.5g

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health

JANUARY 2026 goodfood.com 67

IN YOUR

40s

t’s during this decade that you may start to notice your energy levels waning and hormones out of kilter. Your weight may notch up a little and your jeans may feel a little bit more snug. A busy schedule, growing family and career challenges may increase stress and anxiety, impacting sleep quality, all of which can have an effect on your ability to tune into hunger and fullness cues. The answer? Eat to keep energy levels up and hunger at bay by focusing on micronutrients like iron and the B group of vitamins, and maintain muscle mass with protein-rich foods like lean meats, fish, pulses and beans. After the age of 40, our metabolic rate (the speed at which the body burns calories) may change. This reduction is likely to be modest; the main reason people of this age start to suffer from ‘middle-aged spread’ (weight gain) is down to hormonal changes, poor dietary choices and a lack of physical activity. Excess weight, particularly around your middle, is a risk factor for heart disease, diabetes and osteoarthritis – the longer you wait before you tackle it, the harder it becomes, so it’s worth nipping weight gain in the bud before it becomes a serious problem.

What should I be eating?

• Iron-rich foods Liver and lean red meat offer the most easily absorbed form of iron (haem iron). If you eat meat, include about 70g (cooked weight) twice a week. Plant sources of iron include fortified breakfast cereals, lentils, green leafy veg (such as chard, spinach, green beans, asparagus and broccoli) and dried fruit, like apricots. If maintaining adequate iron levels is an issue for you, avoid drinking tea or coffee too close to your mealtimes – the natural tannins in these drinks may inhibit the absorption of minerals, such as iron. • Fruit and vegetables Brightly coloured fruit and veg are filled with antioxidants. These protective plant compounds are associated with numerous health benefits, from lower incidences of heart disease and obesity to maintaining good skin. Eat a minimum of five portions of fruit and vegetables every day and include a wide variety of colours. If you’re experiencing hormonal shifts, brassica are a good choice. Cabbage, cauliflower and broccoli contain compounds called indoles, which may help regulate oestrogen levels. Including these vegetables regularly may help alleviate symptoms such as breast tenderness, mood swings and hot flushes.

Eat to keep energy levels up and hunger at bay by focusing on micronutrients like iron

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• Protein If you’re not getting enough protein, you may notice the condition of your hair, nails and skin suffering. Other signs might include injuries taking longer to heal, catching colds more easily and changes in your body composition or even your posture. Opting for high-quality protein supplies a good amount of all the essential amino acids – the building blocks of protein – which you need for growth and repair. Leucine, for one example, is key in creating muscle tissue – eggs, yogurt, milk, whey protein powder, soya milk and tempeh are all useful sources. If you opt for skimmed milk, you might want to consider swapping back to semi-skimmed or whole. Recent studies suggest skimmed milk is no healthier, and the natural fat in whole milk helps boost our absorption of valuable vitamins like A and D. • Fermented foods Foods like yogurt, miso, kefir and kimchi appear to influence the bacteria in your gut, which may help manage blood sugar levels, support heart health and help with hormonal balance. But, if you suffer with histamine intolerance, you may need to limit or avoid them.

health

Lamb & chickpea soup Adding pulses to a soup is a great way to boost the protein content. SERVES 2 PREP 15 mins COOK 35-40 mins EASY

1 tbsp olive or rapeseed oil 1 onion, halved and sliced 2 carrots, diced (170g) 3 large celery sticks, chopped 125g lean lamb leg steak, visible fat trimmed, cut into pea-sized pieces 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 400g can green lentils 210g can chickpeas 2 tbsp tomato purée 2 tsp vegetable bouillon powder (gluten-free, if needed) ½ small bunch of parsley, chopped, plus few whole leaves

1 Heat the oil in a deep, non-stick saucepan over a high heat and cook the onion, carrots and celery, stirring occasionally, until starting to soften. Stir in the lamb and spices, and cook for 5-7 mins more to brown the meat. 2 Tip in the lentils and chickpeas, along with the liquid from the cans, then stir in the tomato purée, bouillon and 1 litre hot water from the kettle. Bring to the boil, then cover and simmer for 30 mins. Stir through the chopped parsley, then scatter over a few leaves to serve. GOOD TO KNOW healthy • low cal • fibre • iron • 5 of 5-a-day • gluten free PER SERVING 430 kcals • fat 15g • saturates 4g • carbs 37g • sugars 13g • fibre 20g • protein 27g • salt 1.7g

What else may be relevant for my 40s? Women in their 40s are likely to start experiencing symptoms of the perimenopause. During this time, levels of hormones – such as oestrogen, testosterone and progesterone – start to naturally fluctuate, and you may experience a host of symptoms, from hot flushes and disrupted sleep to mood swings. This transitional time makes a healthy and balanced diet, good sleep hygiene and regular exercise even more important, as well as ensuring you adopt appropriate stress management. If you drink alcohol, keep to guideline amounts of no more than 14 units per week. It’s a good idea to have two alcohol-free days during the week and spread your weekly allowance evenly, rather than indulging over one or two days.

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One-pot cabbage & beans with white fish White fish is another lean source of protein, while the four portions of veg will provide a wide range of micronutrients to support you at this busy time of life. SERVES 4 PREP 20 mins COOK 30 mins EASY

small knob of butter 5 rashers smoked streaky bacon, chopped 1 onion, finely chopped 2 celery sticks, diced 2 carrots, diced small bunch of thyme 1 Savoy cabbage, shredded 4 tbsp white wine 300ml chicken stock 410g can flageolet beans in water, drained 4 fillets skin-on sustainable white fish (like hake; about 140g each) 2 tbsp plain flour 2 tbsp olive oil

1 Melt the butter in a large frying pan until starting to sizzle, then fry the bacon for a few minutes. Add the onion, celery and carrots, and cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few minutes more until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover and simmer for 10 mins until the cabbage is soft but still vibrant. 2 When the cabbage is done, cook the fish. Season each fillet, then dust the skin in the flour. Heat the oil in a frying pan and fry the fish, skin-side down, for 4 mins until crisp. Flip over and fry until cooked through. Serve the fish fillets on top of the cabbage. GOOD TO KNOW omega-3 • 4 of 5-a-day PER SERVING 423 kcals • protein 42g • carbs 29g • fat 16g • saturates 4g • fibre 10g • sugars 13g • salt 1.5g

Roasted cabbage with harissa butter beans & baked feta The bright colours of tomatoes and parsley show they’re rich in antioxidants; while the cabbage may help alleviate symptoms associated with hormonal shifts. SERVES 4 PREP 10 mins COOK 20 mins EASY V

1 medium Savoy cabbage (about 700g), cut into 4 wedges 3 tbsp olive oil, plus extra for drizzling 1 tbsp ras el hanout 600g jar giant butter beans, or 2 x 400g cans butter beans 400g can chopped tomatoes 2-3 tbsp rose harissa 1 preserved lemon, rind thinly shredded 200g feta ¼ tsp chilli flakes parsley leaves and dill fronds, to serve

1 Heat the oven to 200C/180C fan/ gas 6. Arrange the cabbage wedges in a roasting tin, drizzle over half the oil and sprinkle with the ras el hanout and some salt. Rub the oil and spices into the cabbage wedges to coat, then roast for 15 mins. 2 Tip the butter beans, tomatoes, harissa, lemon rind and 1 tsp sugar into a bowl, season and stir to combine. After the cabbage wedges have had 15 mins, pour the butter bean mixture into the tin around the cabbage. Put the feta on a baking tray lined with baking parchment, drizzle over the remaining oil and scatter over the chilli flakes. Return to the oven for a further 20 mins alongside the feta. 3 Spoon the roasted cabbage wedges and beans onto plates or into shallow bowls along with chunks of the baked feta. Scatter over some parsley leaves and dill fronds, then drizzle with a little more olive oil before serving. GOOD TO KNOW calcium • folate • fibre • vit c • 3 of 5-a-day • gluten free PER SERVING 396 kcals • fat 20g • saturates 8g • carbs 27g • sugars 11g • fibre 15g • protein 20g • salt 1.6g

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health

JANUARY 2026 goodfood.com 71

IN YOUR

50s

n your 50s, the focus shifts to heart and brain health, as well as managing any menopausal symptoms, if relevant. Health problems, such as raised cholesterol, high blood pressure and type-2 diabetes, are more common in this age group. The average age of menopause in the UK is 51. It’s a life stage that affects women in different ways, but a decline in libido, increased chance of osteoporosis and heart disease are all linked to the reduced levels of oestrogen that accompany it. Changes in gut health may also be experienced, because oestrogen levels appear to influence the gut microbiome. Interestingly, lower rates of menopausal symptoms are reported in countries in the East, where traditional diets are naturally rich in plant compounds called phytoestrogens – these compounds mildly mimic the effects of oestrogen in the body. Environmental factors and genetics play a huge part in how our bodies react to certain foods, so as yet we can’t say whether a diet rich in these phytoestrogens is beneficial for all women, but they may be worth a try. Foods high in phytoestrogens include soy, linseeds, chickpeas, beans and peas.

What should I be eating? • Go Mediterranean Aim to eat a Mediterranean-style diet based around fruit and veg – of all colours and types – wholegrains, lean meats and fish, nuts and seeds, as well as heart-friendly fats like olive oil. Because, post-menopause, a woman’s risk of cardiovascular illness matches that of a man, now is the time to make heartfriendly foods top of your agenda. Beetroot contains natural compounds called nitrates that support blood flow, lower blood pressure and help your muscles work more effectively – plus, by including beetroot, you may even make exercise a little easier.

• Healthy fats Current guidelines recommend that we eat two portions of fish per week, one of which should be rich in essential fats known as omega-3 fatty acids. These healthy fats are found in fish like trout and sardines, and may help keep your heart healthy and balance hormones. Canned fish such as salmon, sardines and mackerel offer value for money. Other sources include eggs enriched with omega-3, walnuts, chia and flaxseed.

• Phytoestrogens These can be helpful for some women. Consider including soyabased foods such as tofu, miso and tempeh. As well as helping reduce hot flushes and improve heart health and bone density, eating 15-25g of soya protein a day may help manage cholesterol levels. If soya isn’t your thing, other sources of phytoestrogens include lentils, beansprouts, peanuts and linseeds. Studies suggest about 40g of linseeds a day may help balance hormone levels. Grind them before eating for optimal effect, and add to smoothies, soup or porridge.

It’s worth getting your cholesterol and blood pressure checked and, if you have high cholesterol, consider trying products rich in plant stanols or sterols, which may help lower cholesterol. These products include spreads and yogurts, but there are some foods naturally rich in these compounds too, such as avocado. If you don’t eat at least one serving of oil-rich fish each week, it may be worth considering an omega-3 supplement. Smoking and being inactive may severely harm your bones, and it’s particularly important to include some weight-bearing exercise, such as brisk walking, yoga or jogging. These forms of exercise help keep bones and joints strong and tone and build muscle, which may support your metabolic rate. Aim to drink six to eight glasses of water or herbal teas every day, and watch caffeine consumption – caffeine can interfere with the amount of calcium your body absorbs.

Changes in gut health may also be experienced because oestrogen levels appear to influence the gut microbiome

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What else may be relevant for my 50s?

health

Wholemeal wraps with minty pea hummus & beetroot This quick lunch option provides three of your five-a-day. Peas are rich in the phytoestrogens associated with a lower risk of menopausal symptoms. SERVES 2 PREP 12 mins COOK 4 mins EASY V

For the wraps 85g wholemeal self-raising flour, plus extra for dusting 1 tsp rapeseed oil For the filling 160g frozen peas, defrosted 1 lemon, 1/2 juiced, 1/2 half cut into wedges (optional) 4 tbsp bio yogurt 1 large garlic clove handful of mint leaves 2 handfuls of baby leaf salad 1 small red onion, finely sliced 2 large, cooked beetroots (160g), sliced 30g feta, crumbled 20g walnuts, chopped

1 For the wraps, tip the flour into a small bowl and roughly rub in the oil. Add 60ml warm water and bring together into a soft dough using your hands. Cut in half, then roll out each piece on a floured surface as thinly as you can to make a round that will cover the base of a large frying pan. Heat the frying pan and cook the wraps for about 2 mins on each side – there’s no need for extra oil. Take care not to make them crisp, as they need to remain pliable. 2 For the filling, blitz the peas, lemon juice, 2 tbsp yogurt, the garlic and most of the mint into a thick purée using a food processor or hand blender. Spread this over the wraps. Top with the salad leaves, onion and beetroot. Spoon over the remaining yogurt, then scatter over the feta, walnuts and remaining mint. Serve with lemon wedges for squeezing over, if you like. GOOD TO KNOW healthy • low cal • calcium • folate • fibre • vit c • 3 of 5-a-day PER SERVING 464 kcals • fat 15g • saturates 5g • carbs 57g • sugars 20g • fibre 10g • protein 20g • salt 1.1g

JANUARY 2026 goodfood.com 73

Sardine tomato pasta with gremolata Sardines are a high calcium food (as long as you eat the bones) – useful if you’re concerned about bone health. SERVES 1 PREP 5 mins COOK 15 mins EASY

75g wholemeal spaghetti 60g canned sardines in oil, plus 1 tbsp of the oil ½ tbsp capers, drained

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2 garlic cloves, crushed 2 tomatoes, roughly chopped 30g rocket ½ lemon, zested small handful of parsley, finely chopped

1 Cook the pasta in a large pan of boiling salted water following pack instructions. Heat the sardine oil in a non-stick frying pan over a medium heat and fry the capers and half the garlic for 1-2 mins until fragrant. Tip in the tomatoes,

fry for 4-5 mins until softened and bursting, then stir in the sardines and rocket, tossing a few times to break up the fish and wilt the leaves. Season. 2 For the gremolata, combine the lemon zest, parsley and remaining garlic in a small bowl, and season. Drain the pasta and top with the sardine sauce and gremolata. GOOD TO KNOW healthy • low fat • low cal • calcium • fibre • vit c • iron • 2 of 5-a-day PER SERVING 405 kcals • fat 9g • saturates 2g • carbs 53g • sugars 5g • fibre 11g • protein 23g • salt 0.8g

health

Thai-style mackerel & sweet potato traybake The healthy fats in mackerel are important for heart and hormone health, which are important to keep an eye on at this age. SERVES 4 PREP 30 mins COOK 45 mins EASY

2 red chillies, deseeded and roughly chopped, plus extra sliced chillies to serve 4 shallots, roughly chopped 2 garlic cloves 1 thumb-sized piece of ginger, peeled and chopped 1 lemongrass stalk, roughly chopped

1 tbsp hot smoked paprika 2 limes, zested and juiced, plus wedges to serve 200g sweet potato, peeled and cut into 1cm cubes 1 tbsp rapeseed oil 2 red peppers, deseeded and sliced 3 dried lime leaves 4 raw mackerel fillets 4 spring onions, trimmed and sliced small bunch of coriander, chopped 320g broccoli, steamed, to serve

1 Put the chillies, shallots, garlic, ginger, lemongrass, paprika, the lime zest and juice and 1 tbsp water in a small food processor, and blitz to a smooth paste. 2 Heat the oven to 200C/180C fan/ gas 6. Put the sweet potatoes in a

large roasting tin and toss with the oil. Add the curry paste, peppers and lime leaves, and roast for 35-40 mins until the potatoes are tender. Heat the grill to high. 3 Slash the mackerel skin a few times using a sharp knife, then arrange over the veg, skin-side up. Grill for 4-5 mins until the skin is blistered and the flesh is cooked. 4 Scatter over the spring onions, coriander and extra chillies, then squeeze over the lime wedges. Serve with the steamed broccoli. GOOD TO KNOW healthy • low cal • fibre • vit c • omega-3 • 2 of 5-a-day • gluten free PER SERVING 388 kcals • fat 20g • saturates 4g • carbs 24g • sugars 14g • fibre 9g • protein 22g • salt 0.4g

JANUARY 2026 goodfood.com 75

IN YOUR

60s and beyond

iet plays an important role in helping extend the number of healthy, active years we enjoy. Eating well may help reduce your risk of chronic diseases and minimise agerelated muscle loss, weakened bones and frailty. Our risk of heart attack and stroke rises steadily with age and nutritional deficiencies – too much saturated and trans fats, excess alcohol, smoking and a lack of exercise are all contributing factors. We tend to see changes in appetite coupled with the fact that our bodies become less efficient at absorbing nutrients from the foods we eat. This is because levels of stomach acid fall and, as a result, the absorption of iron, calcium and vitamins like B6, B12 and folate are reduced, as well as decreased secretion of gastric intrinsic factor – the protein needed for vitamin B12 absorption. Our bodies at this stage don’t absorb and manufacture vitamin D as well either. Vitamin D can be made by the action of sunlight on the skin during the warmer months, but as we get older, we tend to spend less time outside, so our skin becomes less efficient at this process. Digestive problems like constipation, piles and diverticular disease are also more common with age. Being active helps the gut function properly, so keep up with the walking or yoga – and don’t forget, exercise may also help manage levels of stress and anxiety.

What should I be eating? • Grains and pulses Include fibre-rich foods, such as beans, peas and lentils, in your diet. Beta-glucan in oats and barley is effective at managing cholesterol levels. Choose minimally processed oats and pot barley – they may help stabilise blood sugar levels and keep you fuller for longer. If you typically eat white, processed bread, pasta and rice, you will need to introduce wholegrains slowly, so your gut can adjust to the additional fibre. • Fruit and vegetables Increasing your intake of stone fruit, such as plums and apricots, or adding a small glass of prune juice to your breakfast, may help alleviate constipation, while bananas provide a useful source of potassium – a mineral that helps balance blood pressure. The magnesium and vitamin B6 they contribute may also help manage anxiety, while tryptophan may support sleep duration. Including cherries or their juice may also help tackle sleep disturbances – they’re a source of melatonin. Including avocado in your diet may promote the production of an antioxidant compound called glutathione, which helps the liver work more effectively and may be important if you’re taking prescribed medication. Avocado

Eating well may help reduce the risk of chronic diseases and minimise muscle loss and frailty

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also provides beneficial fats that support the heart, and may help reduce visible effects of aging. • Vitamin B12 About 10-15 per cent of those over 60 are low in this vitamin; symptoms include frequent ‘pins and needles’ and muscle weakness. Eat plenty of foods rich in B12, such as meat, fish, eggs, dairy and fortified breakfast cereals. Yeast extract is a good source for those with a plantbased diet. Check with your GP if you’re concerned about your vitamin B12 levels. • Vitamin D Small amounts of vitamin D are found in eggs and fatty fish, as well as fortified foods, like spreads. It can be difficult to achieve enough from diet alone, which is why all adults are advised to consider a supplement.

What else may be relevant in my 60s and beyond? Our tastebuds lose sensitivity as we age, so care needs to be taken not to over-season food. For some, excess salt can lead to an elevation in blood pressure, cause bloating and aggravate bone loss. Guidelines suggest adults consume no more than 6g per day. Check the nutritional information on the back of packs before you buy ready meals or sandwiches – for a main meal, aim to eat no more than 2.5g salt. When cooking from scratch, use alternative seasonings, like garlic, black pepper, chilli, lemon juice, fresh herbs and spices.

health

Kale, tomato & poached egg on toast Eggs are a good source of vitamin D, which helps with bone strength and mood. SERVES 2 PREP 2 mins COOK 7 mins EASY V

2 tsp oil 100g chopped kale 1 garlic clove, crushed ½ tsp chilli flakes

2 eggs 2 slices multigrain bread 50g cherry tomatoes, halved 15g feta, crumbled

1 Bring a large pan of water to the boil. Heat the oil in a frying pan over a medium heat and cook the kale, garlic and chilli flakes for 4 mins, stirring occasionally until the kale begins to crisp and wilt to half its size. Set aside.

2 Adjust the heat so the water is at a rolling boil, then poach the eggs for 2 mins. Toast the bread. 3 Remove the poached eggs using a slotted spoon and top each piece of toast with half the kale, an egg, the cherry tomatoes and feta. GOOD TO KNOW vegetarian • low cal • folate • vit c • 1 of 5-a-day PER SERVING 251 kcals • fat 12g • saturates 3g • carbs 18g • sugars 2g • fibre 3g • protein 15g • salt 0.8g

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Mussels with tomatoes & chilli The omega-3 fats in shellfish can help reduce the risk of heart problems, which rise as you age. They’re also a source of iron, to help fight fatigue. SERVES 2 PREP 20 mins COOK 8-10 mins EASY

1kg mussels 2 ripe tomatoes 2 tbsp olive oil 1 garlic clove, finely chopped 1 shallot, finely chopped 1 red or green chilli, deseeded and finely chopped small glass of dry white wine 1 tsp tomato purée pinch of sugar large handful of basil leaves

1 Tip the mussels into the sink or a large bowl of cold water. Swish them around using your hands to wash thoroughly, then

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use a small, sharp knife to scrape off any barnacles attached to the shells. Discard any with broken shells. Pull off the beards (the brown, wispy bit hanging out of the shells) using the knife to help you – if you tug firmly, they should come away. (Not all mussels will have beards.) If any mussels are open, tap them sharply against the side of the sink or work surface, or do this with a knife. If they don’t close, discard them; they are dead and not edible. Rinse the mussels again in fresh, cold water to remove any bits of shell or barnacle, and drain in a colander. 2 Put the tomatoes in a heatproof bowl. Cover with boiling water, leave to stand for 3 mins, then drain and peel. Quarter the tomatoes, then scoop out the seeds using a teaspoon and discard. Roughly chop the tomato flesh. Set aside. 3 Heat the oil in a large pan and fry the garlic, shallot and chilli for 2-3 mins until softened. Pour in the

wine, then add the tomatoes, tomato purée, sugar and a little seasoning (mussels are naturally salty, so take care with the salt). Stir well and simmer for 2 mins. 4 Tip in the mussels and stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened. 5 Discard any shells that remain shut, then divide the mussels between two bowls and scatter over the basil leaves. Serve alongside a large bowl for the empty shells. GOOD TO KNOW iron • omega-3 • 1 of 5-a-day PER SERVING 267 kcals • protein 20g • carbs 11g • fat 14g • saturates 2g • fibre 1g • sugars 6.5g • salt 1.16

health Mini lentil shepherd’s pies Pulses are an excellent source of fibre, so helpful with digestive ailments that can strike at this age. SERVES 4-6 PREP 25 mins COOK 1 hr 30 mins EASY V

2 tbsp butter or olive oil, plus extra for the dishes 1 large red onion, chopped 2 carrots (200g), finely diced 4 celery sticks, chopped 4 garlic cloves, finely chopped 150g chestnut mushrooms, chopped 2 tsp thyme leaves (optional) 250g puy lentils 100ml red wine (optional) 900ml vegetable stock 2 tbsp tomato purée 1 tbsp Marmite (optional) cooked peas, to serve (optional) For the topping 850g Maris Piper potatoes, peeled and cut into chunks 75g butter 100ml milk

1 Melt the butter or heat the oil in a large saucepan and fry the onion, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms and cook for 3-4 mins. Sprinkle in the thyme and add the lentils. Pour in the wine and stock, and simmer for 40-45 mins until the lentils are soft. If you find the mixture is drying out, add a splash more stock or water. 2 Meanwhile, put the potatoes in a large pan, pour over boiling water from the kettle, bring to the boil and cook for 15-20 mins until tender. Drain well. Mash with the butter and milk, then season to taste. 3 Remove the lentils from the heat and add the tomato purée and Marmite, if using. Stir well and check for seasoning, then add a good grinding of black pepper. 4 Heat the oven to 200C/180C fan/ gas 6. To assemble, butter four to six small pie dishes (or one a large dish), and spoon in the lentil mixture. Spoon or pipe over the mash. Bake for 30-40 mins until golden, then serve with peas on the side, if you like. GOOD TO KNOW fibre • iron • 3 of 5-a-day PER SERVING (6) 443 kcals • fat 17g • saturates 10g • carbs 52g • sugars 9g • fibre 11g • protein 16g • salt 0.9g

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reduce sugar

better-for-you bakes

Instead of skipping dessert, try our lighter takes on favourite treats, from brownies to trendy Dubai-inspired chocolate bites

Sugar-free victoria sponge, p82 80 goodfood.com JANUARY 2026

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Healthier baking recipes Sugar-free victoria sponge Lighten up this classic bake by swapping sugar for xylitol, which adds sweetness but is lower in calories and doesn’t significantly raise blood sugar. If you’re short of time, use sugar-free jam in the filling instead of the raspberries. SERVES 8-10 PREP 30 mins plus cooling and chilling COOK 20 mins EASY V

200g unsalted butter, softened, plus extra for the tins 200g xylitol 4 eggs, beaten 200g self-raising flour For the filling 250g fresh or frozen raspberries (defrosted, if frozen) 1 tbsp xylitol 150ml double cream (optional)

1 Heat the oven to 180C/160C fan/ gas 4 and butter two round 18cm cake tins, then line with baking parchment. Beat the butter and xylitol together in a large bowl using an electric whisk until light and creamy. Add the eggs, one at a time, beating well after each addition. Fold in the flour and a pinch of salt. Divide the batter between the two tins and smooth the surfaces using a spatula. Bake for 15-20 mins until golden and a skewer inserted into the middles comes out clean. Cool fully in the tins. Set on a wire rack. 2 If using defrosted raspberries, tip into a sieve over the sink and press down using the back of a spoon to extract as much liquid as possible (you don’t want the filling to be too wet). Transfer to a small bowl and mash with the xylitol. Set aside. 3 Lightly whip the cream, if using, until just holding its shape. Remove the parchment from one of the sponges and put on a cake stand. Spoon over the crushed raspberries in an even layer. Sandwich with the second sponge, then spread over the whipped cream in thick swirls. Chill until ready to serve. Will keep chilled for up to two days. PER SERVING 349 kcals • fat 19g • saturates 11g • carbs 38g • sugars 1g • fibre 2g • protein 6g • salt 0.27g

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Healthier Dubai chocolate bites Try the viral Dubai chocolate trend in a lighter version – these bite-sized treats omit the kataifi pastry, but still contain plenty of pistachio flavour, thanks to nuts and pistachio butter. MAKES 12-16 PREP 20 mins plus chilling COOK 5 mins EASY V

150g dark chocolate, chopped into small pieces (check the label for dairy-free if vegan) 1 tbsp coconut oil 1 tbsp chopped pistachios For the filling 2 tbsp pistachio butter 2 tbsp tahini 3 tbsp desiccated coconut

1 Melt the chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, stirring until smooth (ensure the bowl doesn’t touch the water). Or, do this in 30-second bursts in the microwave. Remove from the heat and leave to cool slightly. 2 For the filling, mix the pistachio butter, tahini and coconut together in a small bowl until well combined – the mixture should be thick but spoonable. If it’s too dry, stir in a little more pistachio butter. 3 Spoon about 1 tsp of the melted dark chocolate into the holes of 12-16 mini silicone moulds or cupcake cases, tilting it back and forth to coat the sides. Freeze for 5 mins to set slightly. 4 Spoon a small dollop of the filling into each chocolate-lined mould, flattening it gently using the back of the spoon. Top with more of the melted chocolate to cover the filling, then sprinkle over the chopped pistachios and a pinch of salt. Chill for 20 mins until fully set, then pop out of the moulds.Will keep chilled in an airtight container for a week. GOOD TO KNOW vegan • gluten free PER SERVING 107 kcals • fat 9g • saturates 5g • carbs 4g • sugars 3g • fibre 2g • protein 2g • salt 0.01g

Sweet potato brownies The natural sugars found in sweet potatoes not only sweeten these brownies, but also create their fudgy texture. For a vegan version, use dairy-free dark chocolate and cocoa powder. SERVES 12-16 PREP 15 mins plus cooling COOK 1 hr 30 mins EASY V

2 sweet potatoes (about 400g), halved 125g almond butter 100g maple syrup 25g cocoa powder, sifted 50g plain flour ½ tsp baking powder 25g chopped almonds (optional) 100g dark chocolate, roughly chopped

1 Heat the oven to 200C/180C fan/ gas 6 and line a 20cm square baking tin with baking parchment. Put the sweet potato halves in a separate baking tin or tray and roast for 40-50 mins until softened. Leave to cool, then transfer to a food processor and blitz until smooth. 2 Reduce the oven temperature to 180C/160C fan/gas 4. Tip the pureéd sweet potatoes into a bowl and combine with all the remaining ingredients, except the almonds and 50g of the dark chocolate. Spoon the batter into the prepared tin. Scatter over the almonds, if using, then bake for 30-40 mins, or until a skewer inserted into the middle comes out with just a few crumbs on it. Leave to cool. Melt the remaining 50g dark chocolate in a heatproof bowl in the microwave for 30 seconds, then stir and continue to microwave in 10-second bursts until smooth. (Or, do this over a pan of simmering water, ensuring the bowl doesn’t touch the water.) Drizzle this over the brownies, then cool before cutting into 12-16 pieces. Will keep in an airtight container for up to three days. GOOD TO KNOW vegan PER SERVING 143 kcals • fat 8g • saturates 2g • carbs 15g • sugars 7g • fibre 3g • protein 3g • salt 0.07g

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The Good Food Wine Subscription

Foodie wines just £9.99 a bottle – refresh your wine rack for 2026

Includes 3 free gifts plus free delivery! Good food deserves great wine – presenting The Good Food Wine Subscription. Your introductory 12-bottle case opens with Spain’s juicy Camino de Seda and Portugal’s gently spiced Vinha do Fava – classic reds to complement hearty roasts – and The Black Stump, a big Aussie red that stands up to steaks. There’s a fresh South African white that’s perfect with

chicken risotto, plus seafoodfriendly Pinot Grigio and a French original to complement stir-fries. JUST £9.99 a bottle. PLUS, you get two Dartington glasses, a bottle of Prosecco and olive oil – together worth £37 – for FREE. You’ll then enjoy regular free deliveries, locked-in value and access to inspirational recipe ideas via our online hub, plus a bottle of olive oil with every case.

YOUR DEAL AT A GLANCE • The Good Food Wine Subscription introductory case – just £9.99 a bottle • FREE FRE Prosecco, glasses & olive oil worth £37 oliv

To explore the full range, e go to goodfoodwineclub.com/janwine or ca call 03300 3 0 242 855 * Good Food Wine Club wines are supplied and delivered by Laithwaites. 18+ only. Free standard delivery, usually £7.99. Delivery to UK only (excluding CI and BFPO). If you buy a case of wine through this offer, you are joining a wine subscription, and wine subscription terms and conditions apply in addition to our terms and conditions of purchase (see laithwaites.co.uk/terms). You’ll be offered a case every eight weeks unless you change the frequency. See goodfoodwineclub.com/ terms for full terms and conditions, and privacy policy. Registered in England and Wales. Registered Number 1095091.One Waterside Drive, Arlington Business Park, Theale, Berkshire, RG7 4SW. Unless otherwise stated, wines contain sulphites.

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Make time for yourself Discover the unique cuisines of India with Maunika Gowardhan’s regional dishes, and make Joe Wicks’ favourite Thai green chicken curry for a proteinpacked dinner. Plus, get inspired to eat more British seafood with CJ Jackson’s recipes using local catches.

Mangalorean kori ghassi (Spiced chicken curry with curry leaves, garlic, chilli & tamarind), p97

Be inspired and discover more at goodfood.com/ feature/weekend

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The Great British

seafood revival Teacher and author CJ Jackson explains why British seafood should be on your shopping list and how to cook it photographs STEVE LEE

CJ Jackson is creative consultant at The Seafood School at Billingsgate. She has written a number of books specialising in seafood and seasonal produce, and teaches a range of courses on the subject. @cjkentseafood

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lthough an island nation, the British have never had a great reputation for cooking and enjoying seafood — unless it’s fish and chips. Yet, we’re surrounded by a bountiful sea and wonderful variety of delicious species. The sad fact is that, as a nation, we are fixated on The Big Five: cod, haddock, salmon, prawns and canned tuna. As a result, we have to import about 80 per cent of the fish we consume — mostly cod, haddock and salmon from Norway, Iceland and the Faroes. And, to add insult to injury, we are reluctant to eat our British-landed species, such as megrim, gurnard, crab, langoustines, monkfish and many others, which Spain, Italy, France and other countries are keen to buy. Our fishermen are having a hard time of it, with our fishing fleet a shadow of its former size in places such as Grimsby, Devon, Cornwall, Peterhead, Fleetwood and Kilkeel. Exporting cuts the profit margin for the British seafood industry, so if the British public can return to enjoying our neglected species, so much the better. The majority of the langoustines enjoyed on our Mediterranean holidays – in paellas and risottos – have nearly all been caught and landed Britain. This has to change. My new book, The Great British Seafood Revival, aims to kick-start this reverse with new recipes, such as coconut-coated fish fingers made with coley instead of cod: just as good, and at a fraction of the price. Langoustines are scampi – why aren’t we cooking and eating more of these instead of exporting them? The good news is that they are set to become available on a large scale from the north-east of England, without the batter or breadcrumbs, so we can use them instead of importing prawns from as far away as Thailand. We can eat sustainable, good value, healthy and – most important of all – delicious seafood if we buy British and try some new species.

Roast whole trout with a nut crumb Truite aux amandes (trout with almonds) is one of the classics of fish cookery, and this is a different take on the recipe. The advantage of leaving the head on the fish for cooking is that, when the eye turns white, the fish is cooked. SERVES 4 PREP 20 mins COOK 25 mins MORE EFFORT

1-1.5kg trout (sea, brown or rainbow), gutted 1 tbsp olive oil 1 tsp garam masala For the nut crumb 50g salted butter 150g roughly chopped mixed nuts (almonds, Brazils, pecans, macadamia or walnuts) 1 tbsp roughly chopped parsley 1 lemon, zested and juiced pinch of grated nutmeg

1 Trim the trout, removing all fins, but leave the dorsal fin attached. Score the skin using a sharp knife on one side, then arrange on a large baking sheet. Rub the fish with the oil, then rub the garam masala and some salt and pepper into the skin and the scored slits. 2 Roast in the oven at 200C/ 180C fan/gas 6 for 20-25 mins, or until the fish is cooked – check the temperature of the fish using a thermometer; the centre should reach 70C and the skin should lift away easily. 3 Meanwhile, make the crumb. Melt the butter in a large saucepan, allow

to sizzle and start to turn brown, add the nuts and toss over a high heat for 1-2 mins until caramelised. Add the parsley, lemon zest and nutmeg. Season lightly. Keep warm. 4 When the fish is cooked, peel away the skin and remove the dorsal fin (this should pull away easily). Sprinkle the crumb all over the fish and squeeze over the lemon juice. Serve hot or warm. GOOD TO KNOW gluten free PER SERVING 554 kcals • fat 45g • saturates 11g • carbs 2g • sugars 2g • fibre 2g • protein 34g • salt 0.62g

Rainbow & brown trout Rainbow trout was imported to the UK from the Pacific coast in the early 20th century, with a view to using it to stock lakes and rivers for freshwater fishermen. It’s also farmed and grows to a good size much faster than our own indigenous species, brown trout. Brown trout is the indigenous species of trout in the UK, where it swims and breeds naturally. Some go on to become sea trout. Brown trout is farmed for the purpose of stocking rivers for fly fishers and is not for sale, so if you want to eat one, you need to catch it yourself. Over 50 per cent of the fish and shellfish that we consume in the UK is farmed. Some are suspicious of it, but farming is essential if we are to have plenty of affordable food for our growing world population.

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Rösti potato & parsnip fish pie A topped fish pie is often a family favourite. Grating partially cooked parsnip and potato makes a great textured topping, and doesn’t require loads of butter. We chose to use coley in our photo shoot. SERVES 4 PREP 25 mins plus chilling COOK 1 hr EASY

300g potatoes, unpeeled 300g parsnips, unpeeled 750g coley or any other white fish, pin-boned and skinned 1 large leek, finely sliced 75g butter 50g plain flour 450ml milk

1 bay leaf grating of nutmeg 2 tbsp chopped parsley 30g grated cheddar

1 Bring a pan of water to the boil and cook the potatoes and parsnips for 12 mins. Drain and set aside. 2 Cut the fish into 3cm pieces, lay in an ovenproof dish, season, cover and chill until needed. 3 Cook the leek in 50g of the butter for 8-10 mins over a low heat until soft and translucent, stirring often to prevent it catching. Stir in the flour and cook over a low heat for a further 3-4 mins. Remove from the heat and blend in the milk. Add the bay leaf, return to the heat and bring to the boil, stirring continuously. Season with nutmeg,

salt and pepper to taste, stir in the parsley and set aside to cool. 4 Grate the potatoes and parsnips using the coarse side of the grater. Season well, then toss with the cheddar. 5 Spoon the sauce over the the fish and sprinkle over the potato and parsnip mixture to cover the fish and sauce. Melt the rest of the butter, and drizzle over the top. 6 Heat the oven to 190C/170C fan/ gas 5 and bake for 25-30 mins, or until the potato topping is crispy and the fish and sauce is piping hot. GOOD TO KNOW calcium • folate • fibre • vit c • 1 of 5-a-day PER SERVING 566 kcals • fat 26g • saturates 15g • carbs 36g • sugars 11g • fibre 7g • protein 44g • salt 0.9g

Coley Coley, or saithe as it is known in some parts of the UK, is a highly underrated type of white fish. It is sustainable and usually plentiful, delicious and firmfleshed – and much cheaper than cod and haddock. It has all the attributes of its cousins — low-fat and high in protein and

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nutrients. It isn’t a ‘fishy’ fish (it hasn’t got a strong smell), and has firm flesh and subtle flavour. It is incredibly hard to taste the difference between coley and other members of the same group of white fish. Try it in curries, fishcakes, fish pie, fish stews and fish fingers.

Choosing a fillet: It’s best eaten very fresh, so look for coley with skin that glistens and scales that hold onto the skin tightly. A fillet should have tightly knitted flakes, and there should be no fishy aroma at all.

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Classic meunière pan-fried brill with capers & lemon Simple and very quick – this classic French recipe is one of the best ways to cook flat fish, but it doesn’t go short on butter. Many recipes suggest rolling the fish in seasoned flour prior to cooking, but I tend to avoid this now, as so many people have gluten allergies. SERVES 2 PREP 5 mins COOK 10 mins EASY

2 skin-on brill fillets 50g butter

2 tsp capers 2 tbsp chopped parsley 1 /2 lemon, juiced

1 Trim the brill fillets, if needed. Melt the butter in a large frying pan over a high heat and season lightly with salt and pepper. 2 The butter will foam and sizzle; when it has stopped, it will begin to turn brown. Swirl the brown butter around the pan with care, then put the two fillets, flesh-side down, into the butter. 3 Reduce the heat a little to prevent scorching the fish, and cook for 90 seconds on the first side. Flip

the fish over using a fish slice and press flat to prevent it from curling up. Continue to cook for 2 mins. 4 Lift the fish onto a plate and let stand for 1 min. Add the capers to the pan with the parsley, and cook for a few seconds. Add the lemon juice to the pan and, as it sizzles, pour it over the fish straightaway. Serve with new potatoes or salad. GOOD TO KNOW gluten free PER SERVING 380 kcals • fat 26g • saturates 14g • carbs 0.5g • sugars 0.4g • fibre 0.3g • protein 36g • salt 0.98g

Turbot & brill These two species of fish are closely related and have a similar appearance. Scientifically, they’re known as sinistral fish, as they grow flat with their eyes to the left side of the head and guts to the right. BRILL has dark, smooth skin mottled with white spots and a white underside. TURBOT also has dark skin, but has sharp barbs on the dark

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side so watch your fingers when you’re preparing them. They’re large members of the flat fish group. Turbot can reach huge proportions – sometimes the size of a dustbin lid! Turbot and brill are both premium, high-quality fish, and this is reflected in the price. Both fish are excellent baked or roasted on the bone — a great way to cook them to help retain the moisture of

the fish — and both make a magnificent centrepiece when cooking for a large group. Brill is often divided into four fillets (quarter cross fillets) and thicker fillets come from the top. Turbot can be much larger, so instead of filleting the fish, it can be split down the middle and cut into width-length steaks or quarter steaks.

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Seafood & seaweed ragu Any edible seaweed works in this recipe: dried, salted or fresh. I chose what I had in the fridge – including green dulse, red dulse and kelp. SERVES 4 PREP 10 mins COOK 30 mins EASY

2 tbsp olive oil 50g smoked pancetta, diced 1 red onion, finely chopped 2 garlic cloves, crushed 4 large ripe tomatoes, skinned, deseeded and chopped 100ml white wine 400g can butter beans, drained 600ml shellfish or fish stock 500g cockles or clams, washed (discard any that are damaged or broken) 250g shellfish, or fish of your choice (we used scallops and mussels)

Seaweed According to the Marine Conservation Society (MCS), there are around 650 species of seaweed growing around the UK. It has fed us since early man took to the beaches to eat shellfish, and has withstood many changes. There is currently a lot of work going on in the field of mariculture and the development of fish and other sealife for food, including seaweeds. Seaweed contains many micronutrients that are beneficial to our health. The umami quality of eating seaweed, each species with its own flavour and taste, is quite extraordinary. Research is being completed on how using seaweed in your diet can replace salt consumption by around 80 per cent without any loss of flavour. You should always be careful where you collect seaweed, and make sure to only forage on clean shorelines. MCS (mcsuk.org) runs a Big Seaweed Search annually, encouraging us to head to the coast and identify what we can find — a great family day out.

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2 tbsp roughly chopped parsley For the seaweed about 75g seaweed (sea thong, sea lettuce or red dulse), prepared and blanched, or 10g wakame or nori seaweed, soaked

1 Heat the oil in a large frying pan over a medium heat and cook the pancetta until the fat runs and begins to colour. Add the onion and fry over a low heat to soften, then add the garlic and cook for a further 2 mins. 2 Add the tomatoes, white wine and butter beans, and cook over a medium heat for 2-3 mins, or until pulpy in appearance. Stir in the stock, bring to the boil and bubble away until reduced by a third. Taste for seasoning — only add black pepper. 3 To assemble, it’s worthwhile steaming the cockles or clams

separately, just in case they’re gritty. They will take 2-3 mins to steam open in a covered pan. Once cooked, transfer them to the stew. 4 The scallops can poach in the ragu – they will take 2-3 mins. Before adding, I chose to sear mine for no more than 2 mins on each side in a little oil and seasoning until brown on both sides. Add them to the sauce and cook for a minute. 5 Add your chosen seaweed and allow it to heat through. Check for seasoning – chances are that you won’t need any salt. Brighten the dish with chopped parsley. GOOD TO KNOW low fat • low cal • fibre • vit c • 2 of 5-a-day PER SERVING 325 kcals • fat 11g • saturates 2g • carbs 20g • sugars 8g • fibre 9g • protein 28g • salt 2.55g

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Recipes extracted from The Great British Seafood Revival by CJ Jackson (£25, Merlin Unwin Books). Photographs by Steve Lee.

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Cook your way across India

Chef Maunika Gowardhan showcases a variety of traditional regional dishes, passed down through generations photographs HAARALA HAMILTON

Maunika Gowardhan is an Indian chef and best-selling cookbook author. She was born and raised in Mumbai and now lives in the UK. She shares traditional dishes cooked in communities across India, many of which have been part of her family for generations. @cookinacurry

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Vegetable korma with coconut, chilli & turmeric, p98

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Masoor dal with fenugreek leaves, cumin, chilli & garam masala , p98

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I ate a traditional version of this dish for the first time at a wedding 12 years ago. It was served with a rice-based roti. Dipping pieces of the roti in this luscious curry is probably what keeps me hooked on this dish, just so I can replicate those delicious flavours. It’s also great served with rice or soft dosas.

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Mangalorean kori ghassi (Spiced chicken curry with curry leaves, garlic, chilli & tamarind) Hailing from the Bunt community in Mangalore, this recipe is an absolute keeper! The secret to this gravy is the ghassi paste, which is made with coconut and dried chillies. It’s a rich, fiery red curry that is cooked with chicken, but can also be made with vegetables, since Mangalorean cooking is synonymous with vegetarian dishes as well as coastal flavours. SERVES 4 PREP 15 mins plus cooling COOK 1 hr 10 mins EASY

6 small garlic cloves ½ tsp ground turmeric 750g skinless bone-in chicken, jointed and cut into small pieces 3 tbsp vegetable oil 12 curry leaves 70g onion, finely chopped ¼ tsp ground cinnamon 3 tsp tamarind paste (adjust the quantity based on the strength of your paste) chopped coriander leaves, to garnish (optional) For the spice paste 3 tbsp freshly grated coconut 1 tbsp vegetable oil 70g onion, thinly sliced 8 dried kashmiri chillies ½ tsp black peppercorns 2 tbsp coriander seeds 1 tsp cumin seeds ¼ tsp fenugreek seeds 160ml coconut cream

1 Put the garlic in a small food processor with a splash of water and blend to a paste, then transfer to a bowl with the turmeric and a pinch of salt. Add the chicken, mix well and leave to marinate. 2 Meanwhile, make the spice paste. Heat a dry frying pan over a medium heat and toast the coconut for 6-7 mins, stirring a few times as it begins to turn light brown. Transfer to a bowl and add the oil to the pan. Add the sliced onion and fry over a low heat for 8-10 mins until starting to brown. Add the chillies, peppercorns, coriander seeds, cumin seeds and fenugreek seeds. Fry all the spices for 7-8 mins, stirring a couple of times – they will release their aroma and flavour. Remove from the heat and leave to cool, then transfer this spice mix to a food processor with the coconut cream and toasted coconut. Blend to a smooth, fine paste. You won’t need any more water, as the paste should be thick and vibrant red. 3 To make the curry, heat the oil in a large, heavy-based saucepan over a medium heat and fry the curry leaves and onion for 7-8 mins, stirring often, until the onion starts to colour. Add the marinated chicken and fry for 6-7 mins more to seal the pieces. Add the spice paste and stir well, coating the chicken in the paste. Fry for a further 3 mins, then add 300ml water and season with salt. Bring to the boil, then cover and simmer over a low heat for 30 mins, stirring halfway through. To finish, add the cinnamon and tamarind paste. Stir well and simmer for 3-4 mins, then serve garnished with coriander. GOOD TO KNOW fibre • gluten free PER SERVING 621 kcals • fat 44g • saturates 20g • carbs 11g • sugars 8g • fibre 7g • protein 41g • salt 0.23g

JANUARY 2026 goodfood.com 97

weekend Puducherry vegetable kurma (Vegetable korma with coconut, chilli & turmeric) My first trip to Puducherry in my teens left a massive imprint on me, not only because of the people there, but also the diverse food, which includes French colonial influences sitting comfortably alongside local favourites. I have visited many times since, and this is one dish I love cooking at home that celebrates the very best of vegetarian food in the region. Serve with dosai or rice. SERVES 4 PREP 20 mins plus 1 hr soaking COOK 40 mins EASY V

3 tbsp vegetable oil 4 green cardamom pods 5 cloves 2.5cm cinnamon stick 2 green bird’s-eye chillies, slit lengthways 200g onions, finely chopped 5 garlic cloves, chopped 2.5cm piece of ginger, chopped

Indore ki methi dal (Masoor dal with fenugreek leaves, cumin, chilli & garam masala) I love using fresh fenugreek leaves in stir-fries and gravies, and also as an addition to dals. Red lentils cook really quickly, so this recipe is perfect to cook for a midweek meal with rice and papad. You can also batch-cook it and freeze some of the dal. Once defrosted, add a tadka just before serving. SERVES 4 PREP 10 mins COOK 1 hr EASY V

250g masoor dal (red lentils) 1 tsp ground turmeric 2 tbsp ghee or vegetable oil pinch of asafoetida 1 tsp cumin seeds 1 garlic clove, crushed to a paste 2.5cm piece of ginger, ground to a paste 50g onion, finely chopped

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200g tomatoes, finely chopped ½ tsp kashmiri chilli powder ½ tsp ground turmeric 1 heaped tsp ground coriander 100g potatoes, peeled and cut into bite-size pieces 200g carrots, peeled and roughly diced 1 tsp sugar 100g green beans, quartered 100g frozen peas ½ tsp garam masala handful of coriander leaves, chopped For the korma paste 50g cashews 1 tbsp white poppy seeds 100g freshly grated coconut

1 First, make the korma paste. Soak the cashews and poppy seeds in hot water for 1 hr, then drain and transfer to a food processor with the coconut and 120ml water. Blend to a smooth, fine paste, and set aside. 2 Heat the oil in a large saucepan over a medium heat. Add the whole spices and, as they sizzle, add the greens chillies and onions. Fry for

70g tomatoes, finely chopped 100g fresh fenugreek (methi) leaves, finely chopped pinch of kashmiri chilli powder pinch of garam masala ½ tsp sugar ½ lemon, juiced

1 Put the masoor dal, turmeric and 1.1 litres water in a large saucepan over a medium heat. Bring to the boil, then simmer over a low heat for 40-45 mins until the dal is soft, stirring a few times. Once cooked, mash slightly using a potato masher, and set aside. 2 Heat the ghee or oil in a large saucepan over a medium heat. Add the asafoetida and cumin seeds and let them sizzle for a few seconds, then add the garlic and ginger pastes, and fry for 10 seconds more. Add the onion and fry for another 5 mins until starting to soften, then add the tomatoes and cook for 3-4 mins until starting to soften.

8 mins until they start to soften, then add the garlic and ginger, and fry for 2 mins more. 3 Add the tomatoes and fry for another 6-7 mins, mashing them using the back of a spoon. Add the chilli powder, turmeric and ground coriander, stir well, then add the potatoes and carrots. Cook for 2 mins, then add 600ml water and the sugar, season with salt, cover and simmer over a low heat for 8 mins. 4 Add the green beans and peas, and simmer for 2-3 mins until cooked. Finally, add the korma paste. Cover and cook over a low heat for 6 mins, stirring halfway through, until everything is cooked through. Finish with the garam masala and coriander, then serve. GOOD TO KNOW vegan • fibre • vit c • 2 of 5-a-day PER SERVING 360 kcals • fat 25g • saturates 10g • carbs 20g • sugars 12g • fibre 9g • protein 8g • salt 0.1g

Add the fenugreek leaves, chilli powder and garam masala, then stir well and cook for 3-4 mins. 3 Add the cooked dal and sugar, stir and season with salt. Add 100ml water to thin the consistency, then simmer over a low heat for 5 mins. Finish with the lemon juice to serve. GOOD TO KNOW low cal • folate • fibre • vit c • iron • 1 of 5-a-day • gluten free PER SERVING 309 kcals • fat 9g • saturates 4g • carbs 38g • sugars 4g • fibre 6g • protein 17g • salt 0.1g

Recipes are extracted from Curry by Maunika Gowardhan (£26, Quadrille) and not retested by us. Photographs by Haarala Hamilton.

HOLIDAYS

See Andrea Bocelli perform live in concert Watch the Italian opera legend perform in his hometown of Lajatico at his spectacular annual open-air show This unique event takes place in the stunning Teatro del Silenzio – the Theatre of Silence – amphitheatre, built especially for the maestro’s summer concerts. You’ll have allocated seats for this mesmerising show in the Tuscan countryside. Choose from a fournight stay in Lucca with visits to the Bocelli family vineyard, or five-night stay in central Pisa with visits to Florence and Lucca. Stay in Pisa and visit the hilltop towns of Tuscany 19-24 July 2026

From

£2,395pp*

Tour the beautiful towns of Tuscany and enjoy standard poltroncina seats at the Teatro del Silenzio to watch one of modern opera’s most famous stars, Andrea Bocelli. See Florence’s iconic Duomo and Ponte Vecchio while wandering the city’s medieval streets on a guided tour, plus see Lucca’s excellently preserved Renaissance walls. Enjoy a tour and wine tasting at a local vineyard, learning the history behind the wines.

Stay in Lucca and visit the Bocelli vineyards and restaurant 21-25 July 2026

From

£3,595pp*

Discover the Bocelli family’s Tuscany estate on this unique tour, and watch Andrea Bocelli himself with top-end tickets in poltronissima seats. You’ll sit just behind the VIP seats at his annual hometown concert in Lajatico, and you’ll also visit the family restaurant nearby for a unique food and wine experience to learn more about Andrea and his work.

What’s included: What’s included:

● Four nights’ bed and breakfast at the four-star Hotel Albergo

● Five nights’ bed and breakfast at the four-star Hotel Bologna

Celide & Spa, plus one dinner

● Welcome drink at the hotel bar

● Ticket in the poltronissima section at the Teatro del Silenzio

● Poltroncina ticket for the Andrea Bocelli concert at Teatro del Silenzio ● Wine experience and tasting menu at the Bocelli family restaurant in Lajatico ● Visit to a Tuscan vineyard for a tour and tasting experience ● Two dinners at a local restaurant ● Guided walking tours with English-speaking guides in Florence and Lucca ● Return flights from London to Pisa

● Pre-concert dinner with concert transfers

TO REQUEST A BROCHURE OR TO BOOK Call 03330 606 409 quoting ‘GOOD FOOD’ OR VISIT gf.tripsmiths.com/Bocelli

● Full day excursion to the Bocelli vineyards, and visit Volterra ● Wine experience with Alessio Bocelli ● Lunch at the Officine Bocelli Restaurant ● Full-day excursion to Florence with guided city tour

and lunch in a local restaurant ● Return flights from London to Pisa ● Return group transfers from Pisa airport to Lucca ● English-speaking tour leader

TO REQUEST A BROCHURE OR TO BOOK Call 03300 292 104 quoting ‘GOOD FOOD’ OR VISIT gf.tripsmiths.com/bocellifamily

TERMS & CONDITIONS *Prices are per person, based on two sharing, subject to availability. Price and itinerary correct at time of print but may be subject to change. Single supplement applies. Deposit: 30 %. In the unlikely event of Andrea Bocelli’s performance being cancelled due to weather, ill health or any other reason, the concert will be postponed and take place on another date decided by the organisers. No refund of the concert ticket will be given. Due to the significant walk (approximately 1.5-2km) to the concert auditorium, this tour is not suitable for those with walking difficulties. Tour is operated by and subject to the booking conditions of TS Travel Limited (ATOL bonded), TS Travel Ltd is working in cooperation with Great Italy Tour. Prices correct at time of print.

JANUARY 2026 goodfood.com 99

My favourite dish

Joe Wicks’

Thai green chicken curry

hai green curry with jasmine rice is one of my favourites. It’s really quick, tastes authentic, smells amazing and the kids love it. You can keep some for the next day in the fridge – it heats up really well. I cook it around once a week. I call it ‘Thai me up, baby’ (p102) – I like to give my recipes fun names, add a bit of personality. My new book is all about protein – it’s so important, as every cell in our body needs it. It’s not just for building muscle; it’s essential for our hormones, skin, hair, nails. It’s all about helping people get more 100 goodfood.com JANUARY 2026

protein on their plates from whole foods, whether that’s vegetarian, animal or plant-based sources. The more protein you get in your meals, the less you’ll crave sugary snacks. People are more time-poor than ever, so you can make them in just 15 minutes – I want to get people back in the kitchen and enjoying it. We live in a world where we’re short of time and highly stressed. Convenience will always win, but cooking isn’t that hard; it can be fun. I love cooking for the kids – it’s like therapy, I’ll put on some chilled jazz and it relaxes me. There’s something really rewarding about making a meal when you know exactly what’s in it. There’s such a strong link between the food we eat and our mental health. I didn’t understand that 10 years ago, but I’ve learned so much about the gut-brain connection. We’ve normalised food that isn’t really food – some of it is just a concoction of powder, chemicals and additives. If you’re eating sugary food, your dopamine levels – the reward system in your brain – spikes and it makes you want more. In the afternoon when we feel tired, we grab a flapjack, biscuits, crisps – you’ll feel really energetic for a second, then your energy levels drop and you feel worse. Even foods we think are healthy, like cereal bars, granola or flapjacks, are very high in sugar – you’ll crave more an hour later. If you get in the habit of having protein in your meals and a good balance of carbs, like pasta, rice, sweet potatoes and chickpeas, you’ll feel much better.

I don’t feel pressure to look a certain way, but I like accountability. I live this life publicly and want to prove that even with four kids, you can eat well and exercise. I care about my kids’ health and everyone else’s kids, too. As a child, I grew up on a council estate with an unhealthy diet – we were on benefits and my parents had poor mental health, so that’s why I do what I do. It was a massive driver for me to do PE with Joe in lockdown. I always think if I can get just one person moving or cooking a recipe today, I’ll have a long, happy career. I’m a component cook; I’m not an incredible chef. I don’t make my own Thai green curry paste or pesto – the reality is, I’ve got four young kids at my feet when I’m trying to cook – but the base of the meal is always about a good protein source, like legumes, lentils, chickpeas, vegetables or fish, chicken, beef. It’s about planning your meals and taking control. I’m not demonising food, but I am championing whole foods. I’ve evolved since I did Lean in 15. Back then, it was about fat loss and body shape. Now, I understand it’s about feeling good – mentally and physically. You’ll lose weight naturally as a by-product, but the message I lead with now is energy and wellbeing – food is healing. I’ve struggled with sugar all my life. I used to go to the shop, get a tub of ice cream or massive bag of sweets and smash the lot. Then I’d get a stomach ache, feel bloated and low. We’ve been conditioned to think these foods are a reward, but I’ve

Portrait photograph DES ILES

‘The Body Coach’ shares tips on how to overhaul your diet, plus his go-to high-protein curry

weekend

Thai me up, baby, p102

JANUARY 2026 goodfood.com 101

weekend

come to realise over time that healthy food is the treat. I did a seven-day challenge, cutting out sugar. The first few days were tough – headaches, cravings, irritability – but by day seven, I felt amazing. I wasn’t thinking about sugar or pudding every day. Now, pudding’s once a week, not every day. We have a motto in our house: there’s one option for mealtimes. People get into a pattern of cooking multiple different meals for their kids, and it can be really stressful. If the kids don’t like it, fine, but there’s nothing else coming. They can go play and come back later, and I’ll reheat it – nine times out of 10, they’ll eat it. It’s about role modelling, showing them that food is exciting and nourishing, get them cooking with you. I give them snacks, but it’ll be fruit or veg sticks – I don’t give them loads of sugary snacks, otherwise their appetite wouldn’t be there at mealtimes. Healthy food doesn’t have to be expensive. You can make a massive chilli or curry that lasts a few days. You don’t need to buy expensive beef mince, either – bulk out meals with chickpeas, lentils, pulses and make a nice veggie lentil bolognaise. It’s cheaper and better for you than takeaways. Eating out is so expensive these days – if I’m taking the kids out to a restaurant, we struggle to eat out as a family of six for less than £100. In the new year, it’s important to be realistic with your goals. It’s really hard to go from zero to five workouts a week, or cut out all sugar and ultraprocessed foods. It’s about setting yourself up for success. Batch cook and meal plan, use all your ingredients so you get a full week’s worth of food – it’s such a simple lifestyle change. Food and exercise is medicine. There’s no shortcut. Go to bed early. Move daily. Eat real food. You don’t have to be perfect, but if you take care of those three things – sleep, movement, food – you’ll be happier, calmer, stronger. That’s what real health is about.

102 goodfood.com JANUARY 2026

Thai me up, baby SERVES 4 PREP 10 mins COOK 25 mins EASY

100g creamed coconut block, roughly chopped 10g desiccated coconut 4 large, skinless, boneless chicken breasts (or 8 large skinless, boneless thighs), roughly chopped (about 800g) 1 tsp ground ginger 1 tsp garlic powder 2-3 tbsp olive oil, plus extra for drizzling 1 aubergine, cut into 1-2cm cubes 170g Thai green curry paste 400g can chickpeas, drained and rinsed 280g uncooked basmati rice To serve 1 red chilli, thinly sliced (deseeded, if you like) handful of coriander leaves, chopped 1 lime, cut into wedges

1 Put 400ml boiling water in a heatproof jug and add the creamed coconut pieces. Leave to dissolve, whisking if needed. 2 Toast the desiccated coconut in a dry frying pan over a medium-high heat for 3-4 mins until golden, stirring regularly (be careful, it can burn quickly). Set aside in a bowl. 3 Put the chopped chicken in a large bowl and sprinkle over the ginger and garlic. Toss well to evenly coat. 4 Heat 1 tbsp oil in a large frying pan or wok over a high heat. Fry the chicken in batches for 4-5 mins per batch until golden brown on all sides, adding another tablespoon of oil each time. 5 Transfer to a bowl, season with salt and pepper, and set aside. Heat more oil in the same pan set over a medium-high heat, add the aubergine and stir-fry for 3-4 mins until soft and starting to caramelise. Reduce the heat to medium and add the curry paste and coconut milk. Bring to the boil and cook for several minutes until the coconut milk reduces by more than half.

6 Reduce the heat to low, add the drained chickpeas and return the chicken pieces to the pan (along with all the juices from the bowl). Leave to warm through until ready to serve. 7 Meanwhile, cook the rice following pack instructions (usually, in a saucepan of boiling water for 14-16 mins). Once cooked, drain the rice in a sieve and season with salt. Stir through half the toasted coconut. 8 Serve the chicken with the rice, scattering over the remaining toasted coconut. Top the chicken with sliced chilli and coriander and serve with lime wedges on the side to squeeze over. GOOD TO KNOW fibre • iron • 2 of 5-a-day • gluten free PER SERVING 876 kcals • fat 41g • saturates 14g • carbs 68g • sugars 7g • fibre 10g • protein 62g • salt 1.79g

To listen to a longer chat with Joe, go to goodfood.com/ podcast, or listen wherever you get your podcasts.

Recipe extracted from Protein in 15 by Joe Wicks (£22, Leap) and not retested by us. Recipe photograph by Mike English.

coming next month

22on Ja sa nu le ar y

s tr

s o a n e al s S

• Charred brussels salad • Alpine cheese & cabbage gratin • Rhubarb, ricotta & pistachio cake

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Valentine’s Day steak frites

Ching-He Huang’s Lunar New Year

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HOLIDAYS

Discover the beauty Save up to of Vietnam or Italy £75pp *

Experience the highlights of these stunning destinations Highlights of Vietnam 14 nights – includes flights, transfers and accommodation Prices from £3,619 using discount code GF75 February-November 2026 See the sights of Vietnam on this 14-night holiday of a lifetime. On this trip, you’ll visit the bustling cities of Hanoi and Ho Chi Minh City, gaze upon towering caves while sailing in the beautiful Ha Long Bay, visit an authentic Vietnamese village and learn how to cook traditional Vietnamese cuisine in Hoi An, and much more. A fantastic holiday that combines culture, history and experiences, set against the most beautiful scenic backdrops.

Lake Como, Milan and St Moritz, including the Bernina Express 7 nights – includes flights, transfers and accommodation Prices from £1,249 using discount code GF50 April-October 2026 Explore Lake Como to experience its dramatic scenery, rich culture and incredible food. On this holiday, you’ll uncover the best of Lake Como, including a relaxing boat tour with a stop at the picturesque lakeside town of Bellagio. You’ll also discover the delights of the Italian and Swiss Alps on a unique sightseeing journey on the Bernina Express, and visit the Alpine towns of Tirano, Chiavenna and St Moritz.

Price includes ● 12 nights in Vietnam on a bed and breakfast basis, plus

Price includes

nine lunches and six evening meals ● Fully guided holiday, including flights, transfers and accommodation ● Walk in the footsteps of emperors on a trip to the imperial fortress in Hue, the seat of the Nguyen dynasty ● Explore Ho Chi Minh City with two half-day city tours, a trip to the Cu Chi Tunnels and a Mekong Delta river cruise ● Experience the famous Cái Răng floating market and Khmer pagoda in the city of Can Tho ● Savour the flavours of the region with a Vietnamese cooking class in the coastal town of Hoi An

● Seven nights’ fully guided holiday, including flights, transfers

and accommodation on a bed and breakfast basis ● Discover Lake Como and see why the rich and famous have

been travelling there for centuries ● Stay seven nights in the lakeside towns of Menaggio

or Tremezzo ● Enjoy a half-day scenic boat cruise on Lake Como, stopping

at the town of Bellagio ● Venture into the nearby Swiss Alps with a panoramic train

journey on the Bernina Express ● Unwind with plenty of free time to swim, shop or just explore

quaint towns dotted along the shore

TO SEE THE FULL RANGE OF HOLIDAYS AVAILABLE VISIT traveldepartment.co.uk/gf OR TO BOOK, CALL 0208 125 3827 quoting ‘Good Food ’ TERMS & CONDITIONS *Offer valid for all new bookings made between 20 December 2025 and 28 February 2026. Offer is £75pp off holidays of eight nights or more using code GF75, £50pp off holidays lasting seven nights using code GF50, and £25pp off holidays lasting six nights or fewer using code GF25. Flights available from London, Scotland and Northern Ireland. Solo holidays available on some tours. Offers are non-transferable, subject to availability, cannot be used in conjunction with any other offer and have no cash value. All deposits are non-refundable.

104 goodfood.com JANUARY 2026

IN the K N OW

Sharpen your skills in the kitchen with our expert guides and make a note of the latest cookbooks and top kitchen gadgets

Learn something new Want to be a better cook? Try Barney’s top tips, p106

Cook the books Di si xian (‘four earthly treasures’), p119

Next level

Beef stew & dumplings, p112 JANUARY 2026 goodfood.com 105

Learn something BARNEY’S 10 TIPS TO MAKE NEW

ANYONE A BETTER COOK Barney says:

As a cookery writer, I ask myself: what is it that makes my recipes stand out – what helps them work a bit harder, or take a classic to the ‘next level’? It comes down to an arsenal of skills that I use almost on autopilot. Once you start working them into your kitchen routine, they’ll make you a better cook, too. So if you’re hoping to up your game in the kitchen this year, here are my top 10 tricks.

How to cook mince properly for ragus and sauces Just like an expensive steak, the time you spend browning mince properly pays you back in flavour. That’s down to the Maillard reaction – the complex chemical changes that occur when the proteins and natural sugars in the meat are exposed to heat. It’s not just colour — you’re creating a new flavour compound that gives deep, savoury, roasted taste. The conventional way is to chuck it into a red-hot pan, but that tends to sear unevenly and often leaves the mince stewing in its own juices. My way (and I’ll admit, very few things in the kitchen are truly original, but I’ve not seen this written down anywhere else) is to render it: you let all the liquid cook off and reduce into flavour, then allow the mince to sizzle in its own fat, which is when the real browning begins. Heat oil in a pan over a medium-low heat, crumble in the mince and cook for 15-20 minutes. At first, it will release liquid, which is pure flavour. Once that bubbles down – leaving you with what’s essentially a reduced beef stock glaze – the mince will start to crackle in the fat and properly brown. At that stage, stir well and often with a wooden spoon, scraping the bottom of the pan so the browned bits are worked back in. (Depending on the fat content, you may want to splash in a little extra oil.) Once it’s evenly speckled with crisp brown bits, you can add veg and aromatics.

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Salt seasons sweet as well as savoury The reason we’ve all gone mad for salted caramel and pretzels in brownies is simple: salty-sweet tastes delicious. Salt doesn’t just add its own flavour, it amplifies and balances the flavours already there, whether that’s savoury or sweet. In desserts, where sugar can sometimes overwhelm, a pinch of salt reins it in and lets the other ingredients shine. Scientifically, salt reduces bitterness and balances sweetness, so flavours like vanilla, fruit or spice pop more vividly against the sugar. Whenever you’re baking, a small pinch of salt can make a big difference. And, with anything involving caramel, chocolate or coffee, a more generous seasoning takes it to another level. Remember: it doesn’t always have to mean flaky salt – it can be salted butter, miso, salted nuts, anchovies (okay, maybe not anchovies!) or soy sauce.

in the know

Our skills and shows editor Barney Desmazery, the longest-standing member of the Good Food team, shares the secrets he’s gathered after 26 years of developing recipes and talking to countless chefs and cooks

Photographs HALFDARK / FSTOP, TASHI-DELEK / E+ / GETTY, ISTOCK / GETTY IMAGES PLUS

PRE-SALTING OR DRY-BRINING

For years, the conventional wisdom with seasoning animal protein was to do it seconds before applying heat, otherwise the salt would “dry it out” and make it tough. But, science shows this isn’t true. Samin Nosrat’s Salt, Fat, Acid, Heat is a good place to read more on this. Salt draws out a little surface moisture at first, but given time, the liquid dissolves the salt and is then reabsorbed into the protein. This means the seasoning penetrates deeper, flavouring the meat all the way through, rather than just coating the outside. In fish, it also firms up the flesh. Use the same amount of salt you’d normally season with, just apply it earlier. How far in advance depends on the size and structure – a turkey or large fore rib of beef can be salted two days ahead, while a chicken or pork rack is best done 24 hours before. For a fillet of fish or individual steak, an hour is ideal. And, when it comes to crackling or poultry skin, salting in advance and leaving the meat uncovered in the fridge dries the skin, too, so it roasts to a crisp finish. It only takes seconds and the difference is surprisingly noticeable.

Stir-fry in stages Properly stir-fried food should have a bit of char – that smoky, savoury edge that comes from the Maillard reaction (see tip 1). That’s why, in a professional kitchen, it’s done over a roaring heat with flames licking the ingredients as they’re tossed in the air. Even then, the frying is done in stages so the wok doesn’t get overcrowded. At home, we tend to think of stir-fries as quick and easy, and they are, but that’s no excuse to throw everything in at once and steam it into submission. Overcrowding the wok traps

moisture, which means veg is limp rather than charred and crunchy, and meat stewed instead of browned. The best way to do it in a home kitchen is to have everything prepped, then cook a handful at a time over the highest heat you can manage. Tip each batch into a bowl as soon as it’s charred. Once everything has had its turn, return it all to the wok at the end, along with any aromatics or sauce ingredients to finish and bring the flavours together. You’ll be amazed at how much fresher and more vibrant your stir-fries taste.

JANUARY 2026 goodfood.com 107

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in the know

The power of pasta water The starchy water your pasta is cooked in is the secret to a silky, restaurant-quality sauce. I like to undercook my pasta slightly, scoop out a good mugful of the water, then return the pasta to the empty pan with some of that liquid. Let it bubble briefly, then stir in the sauce until glossy, and suddenly, it tastes like something you’d get in a good trattoria. And, forget that classic image of plain pasta with a neat puddle of sauce spooned over the top – pasta should always be finished in its sauce. A good bowl of pasta should feel like one dish, not two separate parts. So, undercook your pasta, let it finish cooking in the sauce (stirring vigorously like you would a risotto), then finish with fat (see below).

Finish with fat

Acid amplifies One of the quickest ways to make food taste brighter and more balanced is to finish with a touch of acid. A squeeze of lemon or lime or splash of vinegar can transform a dish from good to great. Acid works by sharpening flavours, tempering richness and giving the palate something to cling to.

It doesn’t have to come from liquid alone – you can build it into the dish with ingredients like tomatoes, yogurt and crème fraiche, or by serving with something sharp, such as tangy pickles or a spoonful of chutney. Think of acid as your secret seasoning weapon.

Whether it’s olive oil, sesame or chilli oil, a knob of butter or handful of parmesan, fat makes food taste more delicious and gives a richer mouthfeel. So, as well as adding fat at the beginning to fry ingredients, use it to enrich at the end of cooking. That could mean a good glug of olive oil stirred through a tomato-based sauce or drizzled over a dish to finish, tossing vegetables in butter or serving a dessert with a spoonful of something thick and creamy.

JANUARY 2026 goodfood.com 109

in the know

ADD UMAMI The so-called “fifth taste” is best described as savouriness: that moreish quality that makes food irresistible. Certain ingredients are naturally rich in umami, and using them cleverly can transform a dish from good to unforgettable. Whenever I’m working on a savoury recipe, I ask myself, ‘can I sneak in a little umami to boost the flavour?’ It might be a touch of Marmite in a cheese dish, dash of soy in gravy, mustard whisked into a dressing, dried mushrooms blended into anything mushroom-based or – don’t tell the Italians – a spoonful of miso stirred through risotto. None of these should dominate the taste; they’re only there to add depth and savouriness in the background. One of the best beef sauces I’ve ever eaten, courtesy of Beth O’Brien at The Fat Badger pub, owed its incredible flavour to a small amount of anchovy butter whisked in at the end. A double win, adding umami and finishing with fat (tip 7).

A sharp, fine grater is an essential bit of kit I haven’t finely chopped garlic, ginger or chilli in years; instead, I grate everything. It saves your chopping board from reeking of garlic, it’s infinitely quicker and means you can ditch the most irritating gadget of all: the garlic press. Best of all, you can grate straight into the pan or bowl. With garlic, I don’t even bother peeling – the papery skin slips off as you grate. Ginger goes in, peel and all, and I like to keep chillies in the freezer so I can grate them into a flurry of spicy snow. And, of course, the grater’s original party trick is turning a block of hard parmesan into a cloud of cheesy goodness, which is still as impressive as ever.

Remember, the best ingredients make the best dishes Buy what you can afford, but remember that the best ingredients will give you the best results. Whether that’s Japanese soy sauce, bronzecut pasta or Italian canned tomatoes, when you start with the right building blocks, half the work is already done. And, there’s a big difference between cost and value: if something is cheaper but far lower quality, is it truly good value? Often,

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paying a little more pays you back with superior taste. Supermarkets don’t always carry the finest examples of pastes, sauces or condiments. That’s where the fun begins; going to specialist shops or browsing online to track down the best of their kind. With fresh produce, it’s about seasonality and provenance — knowing what’s in season is the first step to buying better.

FEEL GOOD FRO M THE INSIDE OUT This January, focus on your health and wellbeing with simple, expert advice that actually works. Follow @goodhealthbygoodfood and start your feel-good journey today.

BEEF STEW & DUMPLINGS Rich, comforting and clever – you need this one-pot in your repertoire recipe BARNEY DESMAZERY photograph MAJA SMEND

THE DICE IS RIGHT If you can, dice your own meat (or ask your butcher to) from a larger piece. Supermarket packs of pre-diced beef are often uneven and cut too small. Doing it yourself means you can choose the cut, control the size and get better value for money.

TWIST AND STOUT We’ve given the classic beef and ale stew a richer, darker twist by using stout instead. Its bitterness is perfectly balanced with a generous pinch of sugar for depth.

TOP IT OFF Instead of heavy suet dumplings, we’ve made lighter scone-style ones that become crisp on top while soaking up the rich gravy underneath.

SIMPLE SEASONING We’ve elevated the flavour of our dumplings with mustard powder, which enhances the beef, plus thyme and onion granules, which complement the cheese perfectly.

REACH FOR THE PIE

MAKE VEG COUNT We think the veg in a stew should shine just as much as the meat. We’ve upped the quantity, especially the carrots, so they effectively become a side dish.

This stew works well as a pie filling, too. Chill, remove some of the sauce, spoon into a pie dish, top with pastry and bake. Warm the remaining gravy and serve it on the side.

EXTRA UMAMI Alongside the usual braising basics, we’ve boosted the savouriness with Marmite and a splash of Worcestershire sauce.

SAY CHEESE To take our dumplings further, we’ve added cheese – it’s a good way to use up odds and ends from the fridge. Any hard cheese will do, including Christmas leftovers.

112 goodfood.com JANUARY 2026

in the know

SERVES 6 PREP 40 mins COOK 4 hrs MORE EFFORT ❄ stew only

1.2kg stewing beef (such as chuck or shin), cut into large chunks (do this yourself or ask your butcher) 3 tbsp sunflower oil 5 carrots, cut into large chunks 1 large or 2 small onions, roughly chopped 3 celery sticks, chopped 1 tbsp tomato purée 2 tbsp plain flour 1 tsp Marmite ½ tsp caster sugar 440ml stout small bunch of thyme 3 bay leaves 1 tsp Worcestershire sauce 500ml beef stock small handful of parsley, to serve For the dumplings 400g self-raising flour 1 tsp baking powder 1 tsp mustard powder 1 tsp onion granules 100g cold butter, diced 125g cheese, grated (we used a mixture of cheddar, parmesan and red leicester) bunch of thyme, leaves picked 150ml milk, plus extra for brushing

1 Heat the oven to 150C/130C fan/ gas 2. Season the beef well with salt and pepper. Heat half the oil in a shallow 30cm flameproof casserole over a high heat and brown the beef in batches until well coloured, lifting out onto a plate as you go. Reduce the heat, pour in the remaining oil and fry the carrots, onion and celery for 10 mins until softened and lightly coloured. Stir through the tomato purée and flour, cook for 1 min, then stir in the Marmite and sugar. 2 Pour in the stout and let it bubble for 5 mins, scraping up any sticky bits from the base of the pan. Return

the beef and any resting juices to the pan, add the thyme and bay, then add the Worcestershire sauce and stock. Bring to a simmer, stirring well, then cover, transfer to the oven and cook for 2 hrs 30 mins-3 hrs, stirring once or twice, until the beef is fork-tender. 3 While the stew cooks, make the dumplings. Tip the flour, baking powder, mustard powder, onion granules and a pinch of salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs, then stir through most of the cheese and all the thyme. Stir in the milk to bring it together into a soft dough. Shape into 12 lime-sized balls, then chill until ready to cook. 4 Uncover the stew and taste for seasoning – it should be rich, savoury and slightly sweet. The sauce should be glossy and coating the meat and vegetables; if it looks thin, simmer on the hob for a few minutes, uncovered, to reduce and thicken. 5 Turn the oven up to 200C/ 180C fan/gas 6. Arrange the dumplings on top of the stew in a circle around the edge. Lightly brush over some milk, then sprinkle over the remaining cheese and bake, uncovered, for 25-30 mins until the dumplings are puffed up, golden and crisp on top. Sprinkle with parsley if you have it, and serve. GOOD TO KNOW calcium • folate • fibre • iron • 2 of 5-a-day PER SERVING 915 kcals • fat 43g • saturates 21g • carbs 68g • sugars 10g • fibre 8g • protein 55g • salt 2.1g

Make ahead

The stew (without dumplings) can be made up to two days ahead. Cool, cover and chill, or freeze for up to three months. Defrost overnight in the fridge and reheat gently until piping hot before topping with the dumplings and baking as directed.

JANUARY 2026 goodfood.com 113

Shoot director JORDAN EDMONDS-MOORE | Food stylist TROY WILLIS | Stylist FAYE WEARS

Few dishes are as comforting as a slow-cooked stew, especially with a batch of fluffy dumplings. This is when kitchen magic is at its best; transforming a humble cut of meat into something rich, tender and deeply flavoured. But, it’s also where things can go wrong; rush it and you’ll be left with tough meat and watery gravy. We’ve taken inspiration from the beer-based stews of northern France and Belgium, swapping their pale brews for a generous pour of dark stout. Its bitterness is perfectly balanced with the right seasoning. The veg gets to shine too and, instead of the usual suet dumplings, we’ve topped things off with light, cheesy scone-style ones that puff up beautifully in the oven, making this a one-pot supper that feels every bit as indulgent as it does comforting.

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5 of the best

H E A LT H GA D G E T S If you’re kicking off a new routine in 2026, consider these tried-and-tested products to make life easier

Prices correct at time of printing

words NATALIE BASS

Best juicer

Best salad spinner

Best smoothie blender

Magic Bullet

OXO Good Grips

Beast Mighty 850 Plus

This nifty gadget dispenses juice directly into a lidded 470ml cup and, once filled with the lid firmly clipped shut, it’s ready to go anywhere. The motor is only 400W and a little noisy, but it still makes light work of pulverising apples, kale, carrots and ginger. The juice we made in test was excellent and smooth, with plenty of liquid produced. All the attachments are top-rack dishwashersafe, so clean-up is easy, too. Available from nutribullet. co.uk (£69.99)

This salad spinner has a brushed steel bowl and a pop-up button that initiates the spinning action, plus rubberised buttons and a non-slip base to keep it stable. In test, we thought the centrally positioned plunger made it easier to operate with one hand, plus the bowl itself is stylish enough to take to the table. It’s also sturdier than other models we’ve tested making it a versatile tool and we’d happily use it as an everyday colander. Available from hartsofstur. com (£66.50)

With good looks and tactile features, one of the best things about this blender is the suite of accessories that comes with it, including three different-sized cups, two lids, two drinking lids and two straws, so you can use one vessel for sweet and the other for savoury. It has a powerful motor and sharp blades that cut through seeds, plus a pulse function and one-minute blend cycle. Available from Amazon (£149.99)

Best air fryer

Best spiralizer

Ninja Crispi 4-in-1

ProCook

If you want to cook with less oil, an air fryer like the Ninja Crispi is a must – it circulates hot air around food to create a crisp ‘fried’ finish, rather than relying on cooking fat. Even with just four presets (air fry, roast, re-crisp and keep warm), it’s versatile thanks to its two lidded glass containers, which double as storage for lunches or leftovers. You can also use it to make curries, fajitas or pasta bakes. Available from ninjakitchen.co.uk (£149.99)

If you want to swap pasta or noodles for courgetti, spiralizing is for you. This model from ProCook is reliable and practical, with a hardy yet lightweight design and small footprint. It secures the vegetable at both ends, so you don’t need to hold it as you turn the handle. All our veg stayed completely intact during testing, giving us long strands with no mush or breakage, and little waste at the end. Available from procook.co.uk (£20)

HOW WE CONDUCT OUR REVIEWS We test and research a range of products in each category to ensure every budget is represented. Products must meet criteria to be shortlisted, including nationwide availability through an online retailer. Shortlists for testing always include a minimum of 10 products. Test matrices have specified testing criteria, including sustainability, energy usage and packaging.

JANUARY 2026 goodfood.com 115

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B O O KS

for C O O KS

Our resident reviewer Fiona Forman tries a Chinese dish from Silk Roads by Anna Ansari evoking life along ancient trade routes recipe photograph LAURA EDWARDS

In her debut cookbook, IranianAmerican writer Anna Ansari takes us on a culinary journey through the Silk Roads – a network of ancient trade routes used to move goods, including silk, spices, tea and textiles, between the east and west up until the 15th century. Think: hearty Azeri-Iranian stews, Uygher lamb chops and Xian cold sesame noodles. The trip was inspired by her father, forbidden from bringing a melon from Uzbekistan to the US in the late 70s. “All he wanted was to bring it back to his children, so that they could taste this golden melon of Samarkand… he hand-transported it across the world.” She goes on to explain, “They are melons so prized, they were given to adventurers returning from space (I kid you not: Soviet cosmonauts, upon returning to Earth, were given Uzbek melons).” In a bid to teach us more about the food of the Silk Roads, Anna travels from mountainous Iran, where her father was raised, across central Asia to China, discovering the unique dishes passed through cultures and generations. “The countries and cultures beyond the Bosphorus Strait remain, for the most part, unknown to the West… There is so much more to the Silk Roads than that which people imagine, romanticise, ‘Orientalise’ or fear.” Divided into chapters – including salads, soups and stews; pickles, noodles and dumplings; and breads – with Anna’s essays and photos alongside, there is much to learn about this fascinating region. I love cookbooks like this, that read almost like a novel. I made the intriguingly titled ‘four earthly treasures’ – a comforting dish from northern China. Like many of us, I’m trying to cut out takeaways in January to save money and eat more healthily, and after all the richness of Christmas, this dish is exactly what’s needed. It is packed with veg, so feels wholesome and only took half an hour to make. Sadly, doubanjiang (chilli bean paste) hasn’t made it to any of the supermarkets where I live, but you can order it online. Mine has yet to arrive, but I substituted with gochujang and it was delicious – this is definitely going into my midweek dinner rotation. 118 goodfood.com JANUARY 2026

Quick Wins by Ella Mills (£25, Yellow Kite) If you’re looking to hit 30 plant points a week with healthy, easy dishes, Ella Mills’s (aka Deliciously Ella) new book is for you. It includes eight meal plans, each with six dinners and two lunches, which is helpful, if, like me, you hate the arduous task of deciding what to cook each night. Recipes include fajita-style tofu traybake; shallot, tomato & spinach curry; and creamy miso & mushroom broth with noodles — great for a health kick. A Lifetime of Flavours (free, visit sanctuarycare.co.uk to download) A heartwarming cookbook from not-for-profit care provider Sanctuary Care Homes, this celebrates the lives of its residents in 42 recipes, from Iona’s clootie dumplings to Josie’s cabbage & bacon. The foreword is from 2023 Bake Off winner Matty Edgell, who credits his grandmother with inspiring his love of food. The book is free, but donations to Mental Health UK through JustGiving are welcome.

in the know

Anna’s recipe Di si xian (‘four earthly treasures’) Three treasures from the earth: aubergine, pepper and potato. A warming delight on a cold winter’s night and a mainstay on Chinese menus and tables, this hearty, comforting, northern Chinese dish made its way to my table when I was a teen in Beijing more times than I can count. I have added tofu to round out the dish, making it a one-wok dinner (and a fourth earthly treasure). SERVES 4 PREP 15 mins COOK 25 mins EASY V

1 aubergine, cut into 2.5cm chunks 3½ tsp fine sea salt 240ml neutral oil (such as vegetable), plus 1 tbsp 2 potatoes (about 270g), peeled and roughly chopped into 2.5cm chunks 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp Shaohsing wine (vegan, if needed) 1 tbsp doubanjiang (optional, but highly recommended) ½ tsp ground white pepper 2 tsp caster or granulated sugar 4 tbsp cornflour 280g firm tofu, drained and cut into 2.5cm chunks 3 garlic cloves, minced 2 peppers (colour of your choosing), cut into 2.5cm chunks 3 spring onions, chopped

1 Tip the aubergine chunks into a bowl and cover with cold water. Add 2 tsp of the salt and soak for 20 mins. You may need to put a plate on top of the aubergine to keep everything submerged in the water. 2 Heat the 240ml oil in a wok or large frying pan over a medium heat, swirling the oil to coat the base of the wok. Once hot, fry the potatoes for 8-10 mins, turning occasionally until golden brown on all sides. Make your sauce: in a small bowl, combine the soy sauces, Shaohsing wine, doubanjiang (if using), white pepper and sugar, along with 1/2 tsp of the salt and 1 tbsp cornflour. Stir to dissolve the cornflour as best as you can. 3 Once your potatoes are ready and nicely browned, use a slotted spoon

to remove them from the wok and set aside on a plate lined with kitchen paper. Turn off the heat, but keep the oil in the wok. 4 After their soaking time is up, drain the aubergine pieces and rinse under cold water. Dry well using kitchen paper, then toss in a medium bowl with the remaining 3 tbsp cornflour. 5 Return the wok to a medium-high heat and add the aubergine. Fry for 8-10 mins, turning occasionally until golden brown. Remove the aubergine from the pan using a slotted spoon, and set aside on the plate with the potatoes. Discard the leftover oil, then add 1 tbsp fresh oil to the wok. Once the oil is hot, add

the tofu, garlic and peppers. Cook, stirring frequently, for 3 mins, or until the peppers begin to char at the edges. 6 Return the potatoes and aubergine to the wok, and stir everything together. Grab the bowl of sauce and stir it to make sure the cornflour is fully dissolved, then add to the wok along with the spring onions and the final 1 tsp salt. Stir together and cook everything for 30 seconds, then serve. GOOD TO KNOW vegan • calcium • fibre • vit c • 2 of 5-a-day PER SERVING 514 kcals • fat 34g • saturates 4g • carbs 35g • sugars 9g • fibre 7g • protein 13g • salt 2.32g

tip You should find fermented chilli bean paste – doubanjiang – at major supermarkets. If you prefer less spice, you can omit it. Recipe adapted from Silk Roads: A Flavour Odyssey with Recipes from Baku to Beijing by Anna Ansari (£27, DK RED). Photographs by Laura Edwards.

JANUARY 2026 goodfood.com 119

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For a functional tipple

For a comforting pud

COLLIDER MUSHROOM & BOTANICAL BEER

WAITROSE NO.1 TREACLE TORTE

Infused with mushrooms to relax the body, this is a flavourful, naturally brewed, alcohol-free beer. from £27 (12 x 330ml cans), drinkcollider.com

Two classic desserts combine in this torte: rich, sticky treacle sits on top of a thick, buttery, cheesecake-style biscuit base. £7.50, Waitrose & Partners

For a little extra spice

For cosy nights in

MEI MEI CRISPY CHILLI OIL

HUNDRED HOUSE SINGLE ORIGIN HOT CHOCOLATE

We love discovering a new chilli oil – this jar from Mei Mei is made with avocado oil, and loaded with crunchy shallots and garlic for heat and texture. £11 (100g), meimeigoods.com

This sustainably produced hot chocolate is made with rare variety single origin cacao from Ecuador. Mix with water and milk for a rich and fruity cup, then top with plenty of whipped cream. It gets bonus points for the fun tin, too. £10.50 (250g), hundredhousecoffee.com

For cheese lovers

Prices correct at time of going to print

GOLDEN HOOVES VINTAGE CHEDDAR The farmer-owned First Milk co-op’s regeneratively farmed cheddar was recently crowned UK Supreme Champion at the Global Cheese Awards for the second time. It’s rich, deeply savoury and spikily mature. from £4 (200g), Ocado, Waitrose & Partners, Booths and independent shops; goldenhooves.co.uk

For weekend breakfast

JASON’S SOURDOUGH CRUMPETS January is undoubtedly crumpet season – it’s the comfort food breakfast that cold mornings need. Made with just four ingredients, these are perfectly springy and light, ready to be loaded with butter, jam or your favourite toppings. £1.80, Tesco

For an energy boost

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For pickle fans

RODEO DISCO CUCUMBER PICKLES The vibrant mix of coriander, pink peppercorns, nigella, dill and mustard seeds flavour thinly sliced cucumbers for delicate, aromatic pickles. £10 (500ml), goatrodeogoods.com

Crispy, crunchy, gooey – these have it all, and are a great entry into the world of protein bars if you’re on a January health kick. The top layer of almond butter caramel is our favourite part. £24.95 (15 bars), pipandnut.com

JANUARY 2026 goodfood.com 121

HOLIDAYS

Explore Europe’s waterways Unforgettable adventures await on these enchanting river cruises

Embark on a journey through Europe’s breathtaking rivers – the Rhine, Douro, Rhône, Seine and Danube – aboard luxurious ships. Relax in spacious suites and cabins, many featuring French balconies for unforgettable picture-perfect views. Where will your European adventure begin? Discover these exceptional river cruises and let these world-class ships sweep you away.

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Enhance your journey with the all-inclusive drinks package. The following are available from 10am to midnight daily**: ● House red, white, rosé and sparkling wines, including non-alcoholic options ● Draft beers, with non-alcoholic choices ● A refreshing selection of soft drinks and juices ● Daily featured cocktail and mocktail ● House spirits and mixers, including vodka, gin, rum, whisky, martini, sherry, brandy, port and Baileys (excluding liqueurs) ● Unlimited tea and coffee from the bar

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Departures available exclusively for solo travellers.

122 goodfood.com JANUARY 2026

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Eight days/seven nights from £1,899pp* Departures April 2026-October 2027

Eight days/seven nights from £1,899pp* Departures April 2026-November 2027

Unwind on our magical river cruise and enjoy an escorted tour to imperial Budapest, the Pearl of the Danube. See Bratislava, Esztergom, Melk, Salzburg and unforgettable Vienna along the course of eastern Europe’s mightiest river.

Cruise the enchanting Douro Valley, where terraced vineyards, olive groves and ochre hillsides shape Portugal’s stunning landscape. Discover charming villages, age-old traditions and exceptional regional wines on a journey through Iberia’s most captivating and undiscovered river region.

Experiences and/ or extensions ● Visits including Esztergom

Basilica and the Slovakian capital Bratislava, with its 17th-century castle ● Explore Dürnstein, plus a visit to Melk Abbey

● Visit the charming baroque

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● Guided tour, lunch

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Burgundy, The River Rhône & Provence Eight days/seven nights from £1,899pp* Departures April 2026-October 2027 From the lush green vineyards of Burgundy and sun-kissed hills of Provence to the wild ruggedness of the Ardèche gorges and medieval allure of Avignon, on this truly enthralling cruise, every day is full of fascination.

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TO REQUEST A BROCHURE call 01283 742398 quoting ‘Good Food’ or to book, visit rivieratravel.co.uk/gfd TERMS & CONDITIONS *Prices are based on two people sharing and are correct at time of print. Single supplements may apply. Holidays are operated by and subject to booking conditions of Riviera Travel, ABTA V4744 ATOL 3430 protected. Subject to availability. Additional entrance costs may apply. Images used in conjunction with Riviera Travel. **2026 and 2027 river cruises include an unlimited quantity of drinks from 10am to midnight while on board (selected drinks available). †Except one lunch in Bruges, Medieval Flanders, Amsterdam & the Dutch Bulbfields; Rhine Cruise to Switzerland and Paris; Normandy & Historic Treasures of the Seine river cruises.

JANUARY 2026 goodfood.com 123

s t oo h New s

FOR THE FUTURE Meet three growers changing how we produce food in Britain to protect the planet and produce next-level flavours words TONY NAYLOR 124 goodfood.com JANUARY 2026

planet-friendlier

Photographs JAMES LEE, TADJA FERKO, ROB EVANS FROM WITHLOVE.STUDIO

Growing for gold: Cinderwood Market Garden, Cheshire Even before Manchester restaurant Higher Ground opened in a permanent location, it was growing its own produce. During its pop-up phase, chef Joseph Otway (pictured) realised that for his seasonal, ingredient-led food to excel, he needed a supply of exceptional vegetables – similar to those he’d cooked with at Blue Hill at Stone Barns, the influential American field-to-fork restaurant where Joseph and his Higher Ground co-founders met. Consequently, in 2021, the budding restaurateurs opened Cinderwood Market Garden in Cheshire to supply their bar, Flawd, and, following its 2023 opening, Higher Ground. Cinderwood is managed on regenerative and organic farming principles (it’s being assessed for official organic certification this year), and grows rare and prized vegetable varieties chosen for flavour, rather than yield, speed or simplicity. Those vegetables are now instrumental in how Higher Ground cooks. Its menu can change daily, depending on what’s arriving from Cinderwood and how those Uchiki Kuri squashes, Tropea onions or celtuces (leafy head, celeryadjacent stem) are eating. Produce is used creatively at its peak for

maximum taste, minimum waste – in dishes of, for example, Badger Flame beetroot & pickled rose, or grilled baby corn, house-cured bacon, soured cream & chive. Cinderwood supplies a number of other restaurants, mainly in Manchester, but also including Michelin-starred Timberyard in Edinburgh. These customers, says Cinderwood head grower Oli Mather, are “passionate about produce” and sustainability, rather than uniformity: “Our veg is not identical. That’s not what we’re trying to achieve.” Growing organically has its challenges: weather is volatile, pests attack. It requires ingenuity. Last year, Cinderwood had an issue with cranefly larvae boring through lettuce roots. The solution? Borrowing chickens to come and peck out the pests. Says Oli: “You have to think, ‘what did they do before pesticides?’.” Companion planting helps, where crops that will assist each other are sown together. Cinderwood tomatoes climb up strings while, below, samphire-like agretti and edible marigold grow. Marigold deters greenfly and attracts pollinators, helping the tomatoes thrive. Across its 1.5 acres, such layering increases Cinderwood’s output, too.

Cinderwood grows prized vegetable varieties chosen for flavour Selling produce to other chefs was a necessity for Cinderwood. “It needs to work, financially. It’s not an allotment. It’s a business,” says Joseph. But, this retail community has a campaigning edge, too – by supplying highquality, local organic produce to Manchester restaurants or the pizza brand Honest Crust, Joseph hopes to popularise the concept of flavour-first, sustainable growing and, step by step, “change Manchester’s food landscape”. cinderwoodmarketgarden.co JANUARY 2026 goodfood.com 125

Top-notch brews: Peterston Tea, Wales They say life is about how you react to setbacks and, during her first attempt to grow tea eight miles from Cardiff, when all her seeds died, Lucy George was undeterred: “I’m not taking death for an answer.” Having already fallen hard for camellia sinensis (“As soon as you delve into tea, it’s very absorbing”), Lucy was, despite the challenges of growing tea in the British climate, determined to create her own fine teas – a skill that, Lucy suggests, you could spend “10 lifetimes” trying to master. Despite that, 12 years on, Lucy has made dramatic headway, such that her Peterston teas – organic, hand-picked and processed on five acres in South Wales – are now stocked on Fortnum & Mason’s loose tea counter. She’s producing acclaimed black and green teas (and kombucha, too) and, as a Nuffield Farming scholar, studying how tea might be used as a speciality crop and biodiversity catalyst on other British farms. Over a decade ago, when first Lucy reinvented the acres she works on (previously, her parents’ fruit farm), she considered various ideas – apples for cider, vines and

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wine – in her search for a less perishable crop that could be grown sustainably. Commercially and ecologically, tea is a winner. Unlike crops that require regular tilling of the soil, says Lucy: “It’s a perennial. Once you’ve put it in, it’s in. There’s minimal ground disturbance, so it’s good for soil microbiology.” Moreover, tea – though often grown as a monocrop – loves shade. Peterston’s tea plants share space with fruiting trees and shrubs (apricot, yuzu, Sichuan peppers) in a form of farming called agroforestry that encourages biodiversity “above and below ground.” The heartland of tea production is Asia and Africa, which have the sun, heat and rainfall. It will always be a niche crop in Europe. But, Lucy can see scope for more UK farmers to embrace tea as a sustainable crop and artisan product. Tea plants could also grow around community buildings “as hedging, rather than having something useless”. Whether used as an educational tool, brew source or both, more tea could enrich our natural world, says Lucy: “As a plant, it’s fantastic for wildlife.” peterstontea.com

Lucy can see scope for more UK farmers to embrace tea as a sustainable crop and artisan product

planet-friendlier

Photographs NICKY EVANS, JAMES LEE, TADJA FERKO, ROB EVANS FROM WITHLOVE.STUDIO

Mushrooming excitement Caley Brothers, West Sussex “There’s this myth that mushrooms grow in the dark,” explains Lorraine Caley. In fact, mycelium, the web-like structures that mushrooms sprout from, flourish in damp, dark soil underground but, conversely, “most mushrooms need and like light.” If you enjoy such insights, you’ll love Lorraine and her sister, Jodie Bryan. Since launching as Caley Brothers in 2019 (the name a tribute to their grandparents’ grocers), these professional indoor mushroom cultivators have emerged as vocal advocates for DIY home-growing, often teaching people how in expert workshops at venues such as Kew Gardens or BBC Gardeners’ World Live. The sisters’ interest in mushrooms started on the plate: they had reduced meat in their diets, but were struggling to find a replacement ingredient that, as a centrepiece, satisfyingly “bound” a meal together. “More veg doesn’t mean more satisfaction,” says Lorraine. “It still left that hole.” A hole they filled with mushrooms – be that finely chopped buttons, fried and seasoned like mince; barbecued shiitake skewers, sticky glazed like pork; huge king oysters sliced into

scallop-like discs; or lion’s manes, delicately shredded like crabmeat, all ready to absorb flavour or, says Lorraine, “beautiful on their own.” Newly enthused, the sisters – who grew up around allotments and working farm holidays – began to grow mushrooms for fun and, later, launched Caley Bros. Cultivating mushrooms can be a very sustainable process, particularly if you avoid using peat as a growing medium. Caley Bros does not use any peat. Instead, at its HQ – a 300-year-old flint barn on a West Sussex farm – the sisters grow mushrooms on what would otherwise be waste products: spent coffee grounds and sawdust (both excellent forums for mushrooms), plus a little straw. “We describe ourselves as low-tech growers,” says Lorraine. The site requires energy for LED lighting, air circulation and humidity regulation, but is otherwise simple. The barn’s thick walls maintain a stable temperature range, so rather than heat or cool it through the year, the sisters switch mushroom varieties to suit temperatures in summer or autumn-winter, their busy season. Both sustainable and delicious, indoor mushroom cultivation has experienced a surge recently, from

top London restaurants (The Ledbury, Fallow) to urban shipping container set-ups nationwide. As well as supplying local restaurants with lion’s mane, oyster varieties and shiitake mushrooms, plus some retail through regional food markets, Caley Bros creates ready-to-go mail-order grow kits for foodies keen to get involved at home. They plan to launch a peat-free button mushroom grow kit this year. Buttons remain hugely popular and, says Lorraine, they are “fascinating to grow; all mushrooms are pretty spectacular.” caleybrothers.co.uk

Cultivating mushrooms can be a very sustainable process

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planet-friendlier

Climate heroes The hidden city farm feeding its community Lead grower Rhian Williams tends to an unlikely pocket of land just minutes from Leeds’ city centre, which provides food for local people

came to Kirkstall Valley Farm as a volunteer in 2020 after working on farms in New Zealand and learning about Community Supported Agriculture (CSA). I wanted to help create something similar at home, and by 2021, I was one of the lead growers. This is a team effort, and I feel lucky working alongside my fellow lead grower Ben Milner, as well as our great colleagues and volunteers, to make it happen. Our farm sits behind a line of trees just off the A65 in Leeds – 16 acres of grade-one land that most people don’t know is here until they step through the gate and see the rows of veg, fruit, herbs and flowers stretching across the floodplain. As it’s run as a CSA, members pay a regular subscription to support the farm and, in return, receive a weekly box of seasonal veg. It’s a shared approach – members provide stability for the growers and, in turn, share in the harvest. Between colleagues and volunteers, we grow more than 50 crops, from staples like leeks, potatoes and carrots, to aubergines, chard and even pale blue Crown Prince squash, which has deep orange flesh that’s delicious roasted with cumin or coconut milk. Much of my cooking inspiration comes from our members, who share recipes they’ve made from their veg boxes – a squash curry passed down in one family has become a favourite. Our weekly boxes are filled with fresh, spray-free produce grown within walking

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distance of thousands of homes, so the food miles are almost zero – most veg is eaten within a few minutes’ walk of where it’s grown. Volunteers come from all over Leeds – families, neighbours, people seeking asylum – and leave with muddy hands and big smiles. When people visit for the first time, they’re amazed that such a green space exists so close to the city. For me, the best part is watching that sense of connection grow between people, their food and the land itself.

Farming with nature

• Let nature do the wo rk. If pests appear, resist the sprays and attract natural helpers instead. Flowers that bring in pa rasitic wasps , for exa mple, will control caterpilla rs wi thout chemica ls. • Feed the soil, not jus t the crops. Use compost and wood chips to build fer tility and retain mo isture, especially on flood-prone ground. • Grow for diversity. Pla nting a mi x of crops keeps the soil healthy, supports insects and birds, and means there’s always something to ha rvest, even if one crop fails. For more information

• Find out more about Kirkstall Va lley Fa rm at kirkstallvalley farm.org.uk • Find out more about Community Supported Ag riculture at communit ysupportedagri culture.org.uk

HOLIDAYS

Explore Italy’s treasures Experience Italy’s dramatic coast, canals, Renaissance art and the breathtaking sights of Tuscany and Lake Garda

Portofino, Florence and Tuscany Eight days from £1,255pp* Departs April 2026-October 2027 From your elegant spa base in Tuscany, you’ll journey to the famous Ligurian coastal resorts of Rapallo and ultra-chic Portofino. On a captivating tour filled with Italian charm, colour and warmth, you’ll also visit Florence, one of Italy’s most stylish cities, as well as Pisa and Lucca, two more Tuscan gems.

Prices from £1,255pp*

Venice, Verona and the wonders of Lake Garda Eight days from £1,315pp* Departs April 2026-October 2026 Stay in a hotel on idyllic Lake Garda, enjoying plenty of rest and relaxation alongside four wonderful included excursions. Discover the breathtaking beauty of glorious Venice, see Verona’s ancient streets and majestic Roman arena, and head into the craggy heights of the Dolomites.

Highlights and inclusions: ● Seven nights’ carefully selected accommodation

Highlights and inclusions: ● Seven nights’ dinner and bed and breakfast

accommodation at the hotel of your choice ● Excursion to the Ligurian coast ● Boat trip to Portofino ● Discover Rapallo’s scenic bay ● Guided tours of Pisa and Lucca ● Guided tour of Florence ● Enjoy a week’s stay in one of Tuscany’s most celebrated spa resorts ● Comfortable, air-conditioned coach travel and transfers ● Return flights to Italy ● Fully escorted by a friendly, experienced tour manager

at the hotel or resort of your choosing ● Guided excursions to Venice, Verona and into

the Dolomites ● A Grand Circular Tour of Lake Garda ● Explore Verona, Romeo and Juliet’s exquisite city ● Enjoy a full-day visit to incomparable Venice,

‘La Serenissima’ ● Air-conditioned coach travel and transfers ● Return flights to Italy ● Fully escorted by a friendly, experienced

tour manager, with specialist local guides

TO REQUEST A BROCHURE OR BOOK

Call 0333 344 1461 quoting GFM OR VISIT newmarketholidays.co.uk/gfm TERMS & CONDITIONS *These holidays are organised and operated by Newmarket Holidays Ltd. ABTOT 5509. ATOL protected 2325. ABTA V7812. Standard phone charges apply. Prices correct at time of printing. Single supplements apply. Newmarket Holidays reserves the right to cancel, change or amend any tour.

JANUARY 2026 goodfood.com 129

Exploring p g Belize Unwind on the family holiday of a lifetime, enjoying great food and exploring a variety of landscapes

Start the day right Belizean breakfasts must be some of the best in the world – you’ll find familiar Central American burritos, breakfast tacos and rancheros, but fry jacks are a speciality. Eat the puffed-up tortilla pockets stuffed with eggs, chaya (a kind of spinach), beans or anything you fancy. The relative proximity to the US means Belize caters to the predominately American holidaymakers, so there’s also more indulgent sweet treats like waffles and pancakes, plus fresh fruit bowls and juices. Try soursop – its juice is packed with tropical sweetness and a hint of citrus, but is milky in appearance (it 130 goodfood.com JANUARY 2026

also makes excellent ice cream). Mango, pineapple, papaya, coconut and watermelon can be found piled up on roadside stalls or freshly juiced in the markets. Everything is fully ripened on the trees, resulting in sweetness you’d never taste from the same fruits back home – you might just drink some of the best juice of your life here.

Spectacular seafood The seafood is also impeccably fresh, as you might expect from a country with so much coastline. In higher-end resorts, you could eat lobster for breakfast, lunch and dinner, if you wished. Make the most of this freshness by trying ceviche – choose from shrimp, snapper or the ever-present lobster. Catching (and cooking) your own is easily arranged: take a motorboat trip out to the reef where the whole family can try reeling in a fish or two. Follow it up with snorkelling and catch sight of stingrays, nurse sharks and plenty of other fish, too. Then, for lunch, the captain will cook the catch on a minute island.

GETTY IMAGES PLUS, EMMA HARTFIELD

estled alongside Mexico and Guatemala, Belize is roughly the size of Wales, yet offers coral reefs, rainforest, pine-covered ridges and paradise beaches, making it a destination with many possibilities. The varied landscape is home to many different ethnic groups, so there’s a vibrant food scene that makes the most of the bounty of the sea and tropical forests.

Photographs HENRYK WELLE, CYRIELLE BEAUBOIS / MOMENT / GETTY, ISTOCK /

words EMMA HARTFIELD

travel

Mayan specialities Most of the country’s major Mayan sites are inland, but you can’t travel far without coming across ancient stone settlements (although some estimates suggest only 10 per cent of the remains have been excavated). The most famous (and largest) are Caracol, Lamanai and Xunantunich, located primarily along the western border of the country. There’s a huge amount to learn about the ancient Mayan civilisation, and a tour of one of these spectacular temples can provide a valuable introduction. The Mayans grew and harvested maize, grinding it into the tortillas that are still eaten today. They were also the first people to grow cacao for food – the fermented beans are ground to a paste and mixed into a drink with spices such as chilli and cinnamon, or sweetened with honey, then drunk as part of ceremonies or rituals. Now, it’s part of the tourist trail – cacao bars are on sale in every gift shop, and you can join a class to make your own.

Fruit is ripened on trees for sweetness you’d never taste back home

Where to go San Ignacio, midway down the western border, is one of the country’s most popular towns, and has a fun, hometown atmosphere. Its proximity to the lush rainforests and cultural mix makes it a

The varied landscape is home to many different ethnic groups, so there’s a vibrant food scene foodie hotspot. It has a great market, and the sheer variety of cuisines on offer can be seen at Pop’s – a breakfast institution that still bears the name of its founder. Stay at the sleek yet friendly West House Boutique Hotel, which is close to the centre of town. For seaside fun that’s as laid-back as it gets, Hopkins village – across on the eastern seaboard – is a must-visit. There’s a wealth of hotels to stay at and restaurants catering for all budgets. Seiri del Mar resort offers self-catering apartments right on the sea, but the on-site restaurant, Embers, is well worth visiting for dinner or a drink, whether or not you’re staying at the resort. A smart spot for dinner is Singanga, and try

breakfast at Roast Coffee House for incredible smoothies and enormous platters, from waffle stacks and loaded omelettes to avo shrimp toast and cinnamon bananas foster french toast. There’s nothing for it but to retreat to your hammock after that!

HOW TO DO IT King suites at West House Boutique Hotel start from £122 per night; a bedroom beachside villa plus den room with breakfast at Seiri del Mar starts from £300 per night.

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3 OF THE BEST

Dog-friendly weekends Want to take the pooch along on your next UK break? Our round-up includes a rural retreat and top restaurant words GOOD FOOD TEAM

Exceptional food Above: cosy rooms at The Jack Russell Inn

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Amidst the rugged landscape of the Dales, The Angel at Hetton is a polished gem of Yorkshire

hospitality and remarkable food. Since arriving at the original gastropub in 2018, chef-patron Michael Wignall has created something truly special that’s worth travelling to. The bar and restaurant weave through a series of beautifully finished and intimate spaces on the ground floor of the main house. Upstairs, rooms enjoy the same impeccable finish and views over Rylstone Fell. Over the road, Fell View barn was immaculately refurbished in 2023 and houses a dog-friendly suite and studio. Faultless service and impeccably finished interiors set the stage for a meal to remember. Both the 10-course and five-course tasting menus are full of seasonal ingredients, handled with the skill and flair you’d expect from a Michelin-starred venue. The Sunday lunch promises to be a roast to remember. Breakfast is served in a tasting style, with granola, a choux bun and cooked breakfast of dry-cured trout, sausage and egg. Book A one-night dinner, bed and breakfast costs from £580 for two sharing, including a five-course tasting menu. Book directly for dog-friendly rooms. angelhetton.co.uk

Photographs Helen Cathcart, Jake Eastham

of the Faccombe estate is a paradise for long ambling walks. Aim for a spot in the Dog House – not a punishment, but a chic courtyard annex where the rooms are fitted with soothing neutrals and natural wood tones. The enormous Bulldog room on the ground floor is ideal for hounds and humans alike, with French doors opening out onto a private patio and enclosed lawn – perfect for sipping something cold as the sun goes down. There’s a luxe rolltop bath and high-end soothing toiletries for pampering, too. The pub itself is all red brick charm, with a dining room dressed in dark teal panelling and a sprawling garden made for golden hour lounging. The food is elevated pub fare: local and seasonal, served alongside a vast but beautifully curated wine list – think estate-grown produce, locally sourced meat, fish specials on Fridays (courtesy of renowned Cornish supplier Flying Fish Seafoods) and made-to-order breakfasts worth waking up for. Book Rooms from £144 per night, thejackrussellinn.com

Jack Russell Inn review FREDDIE STEWART

A country pub At the Jack Russell Inn, a smart country pub with rooms in the heart of the North Wessex Downs, four-legged guests aren’t just welcome – they’re part of the DNA. Each room nods to a different breed (there’s Bulldog, Spaniel, Great Dane, etc) and thoughtful touches abound, like beds, treats and outdoor space aplenty. Beyond the perimeters the gently sloping pastureland

travel

From far left: the dining room at The Jack Russell; lakeside boathouses at The Tawny

There are 70 acres of greenery to explore and a nearby nature reserve with plenty of meandering pathways

Some peace and quiet Well-behaved dogs and humans alike will be treated to fabulous food and stunning surroundings at The Tawny, Staffordshire. Four-legged friends are welcome in the Glade Huts and Lookouts, set on rolling countryside grounds dotted with lakes and secluded picnic spots. There are 70 acres of greenery to explore and a nearby nature reserve with plenty of muddy meandering pathways. It’s also an ideal place to strike out into the Peak District. Dogs are welcome in the bar area, where you can eat a la carte from the seasonally linked menu at The Plumicorn restaurant. There are plenty of classic

cocktails on offer and an extensive wine list. This is a truly dog-friendly getaway, where your furry friends will be doted on rather than tolerated – and maybe even snuck a sausage at breakfast, if they’ve been good. Want to spend the evening in, simply taking in your serene surroundings? Order a mortadella- and pistachio-topped flatbread or charcuterie box to your room and while away the night in a bubbly outdoor hot tub. Be sure to hide the treat tin from your furry companion and pack your walking boots. Book Rooms start from £295 per night, with a £50 extra fee per dog that includes a bowl, towel and treats. thetawny.co.uk

Above: enjoy an outdoor spa bath at The Tawny; impressive Sunday roasts at The Angel

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HOLIDAYS

Discover the Canary Islands Set sail for year-round sunshine and unforgettable adventures with a cruise to the Spanish archipelago

Multiple departure dates through 2026 and 2027 between five and 63 nights from just £999pp plus up to £200pp on-board spend with code RPGF26* Located just off the northwest coast of Africa, these European islands offer a stunning blend of natural beauty, vibrant culture and dramatic landscapes. Explore the lively streets of Las Palmas in Gran Canaria, unwind on Tenerife’s striking black sand beaches and marvel at Lanzarote’s volcanic terrain. From the lush forests of La Gomera to the towering cliffs of Los Gigantes, each island offers its own unique charm and breathtaking scenery. Join Fred Olsen Cruise Lines on a cruise around the Canaries where golden sands meet crystal clear waters and the voyages promise sun-drenched days, rich cultural discoveries and lasting memories.

What’s included ● Full-board dining, afternoon tea, selected

drinks with lunch and dinner and self-service tea and coffee ● Swimming pools and hot tubs ● On-board entertainment, including live music, dancing, lectures and talks ● Guided walks in select ports ● Shuttle buses for distant destinations ● Fitness centre access and classes ● Port taxes, fees and crew gratuities ● UK port departures from Southampton or Liverpool

As a special offer for readers of Good Food, you will receive an on-board spend* to use on drinks, shore tours, spa treatments, speciality dining and more on your cruise. The longer your cruise, the greater the reward and you could enjoy up to £200pp free on-board spend. To take advantage of this offer, quote RPGF26 when booking.

TO REQUEST A BROCHURE OR TO BOOK Call 03330 604 959 quoting RPGF26 OR FOR MORE INFORMATION VISIT fredolsencruises.com/gf TERMS & CONDITIONS *On-board spend benefit is valid for new bookings only, made from 1 January to 31 March 2026. It cannot be applied retrospectively and is not combinable with any other discounts or offers, including Oceans Loyalty Club benefits or Freedom Fare. The free on-board spend offer is applicable on selected sailings and the amount varies depending on the cruise duration (cruises of five nights offers £50 per person, 6-10 nights offers £100 per person, 11-15 nights offers £150 per person, 16 nights or more offers £200 per person). FOCL reserves the right to exclude any other cruises from this scheme at any time without prior notice. Readers will need to present their affinity booking code and at the time of booking. On-board spend is automatically applied to your on-board account and cannot be transferred, refunded or exchanged for cash. Visit fredolsencruises.com/legal/terms-and-conditions for full T&Cs.

134 goodfood.com JANUARY 2026

Up to £200pp FREE on-board spend*

travel

DOSA Ubiquitous across southern India, dosas are thin, crisp pancakes made from rice, millet or semolina. Enjoy them with chutneys or spiced fillings like potato or paneer for breakfast, lunch or a street-food snack.

IDLI Soft and fluffy idlis are made from a fermented rice and lentil batter, which is steamed into discs or balls. Enjoy them for breakfast with rasam or sambar, or try podi idli – miniature versions tossed in ghee and chilli powder.

SAPADU No visit to Chennai is complete without a banana leaf meal in a mess hall – these communal-style eating houses are a fun way to meet locals as you munch unlimited rice, salad, pickles, stir-fried veg and a variety of dhals.

MURUKKU This crunchy, spiral-shaped fritter is made from rice and gram flour. It comes salted or spiced with asafoetida, chilli, cumin and, sometimes, fennel. Enjoy it on its own or with a hot glass of chai at any streetside tea stall.

Chennai

5 STOCK PHOTO

MOMENT / GETTY, ISTOCK / GETTY IMAGES PLUS, PUSH AND PULL / ALAMY

Words URVASHI ROE | Photographs MALCOLM P CHAPMAN, NAUFAL MQ /

what to eat in

SEAFOOD Along Chennai’s coastline, seafood is in abundance all year round. Fish markets are bustling with different varieties, which are cooked in tangy, spicy dishes like meen kuzhambu, or fried in special masalas until crisp.

The capital of Tamil Nadu in India brings centuries of food heritage to life

JANGIRI This classic sweet is made from a thick batter deep-fried in spirals, then soaked in saffron and cardamom sugar syrup. The finished article is crispy, sweet and bright orange – you can see it being made on Mint Street.

BUN BUTTER JAM The British colonial era brought Western-style bread to Chennai, and it’s still popular. This simple treat can be found in bakeries across the city – a soft, bap-like bun, sliced in half, then slathered with salty butter and fruit jam.

CHICKEN 65 Originating in Chennai in 1965 at the Buhari Hotel, this deep-fried chicken is marinated in a blend of secret spices and yogurt. It remains a signature dish on the menu and is served simply with lime and onions.

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Commercial director Simon Carrington CEO Sean Cornwell

COO & CFO Dan Constanda

CONTENT Group magazines editor Keith Kendrick Deputy magazines editor Janine Ratcliffe Head of multimedia operations Natalie Hardwick Digital growth lead Alex Crossley Digital editor Tamarah Green Health editor Emma Hartfield Deputy health editor Isabella Keeling

Health social media creator Melissa Kuman Digital commissioning editor Lucy Roxburgh Projects & AI editor Anya Gilbert Reviews editor Lydia Anderson Premium content editor Katie Meston Digital writer Helen Salter Content producer Emily Marten

FOOD TEAM

Food content producer Helena Busiakiewicz Test kitchen assistant Lucy Bridge

Head of brand trust Lulu Grimes Head of food Cassie Best Skills & shows editor Barney Desmazery Senior food editor & podcast editor Samuel Goldsmith Food editor & test kitchen manager Ailsa Burt

VIDEO Head of video Anna Glover Senior social content creator René Lorraine Video manager Rachel Gunter

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Victoria Moore Kerry Torrens (nutrition)

We test them thoroughly to ensure they work for you  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.

Content director Lily Barclay

DESIGN Art directors Rachel Bayly, Gillian McNeill (olive) Design hub manager Gabby Harrington Deputy art director Freddie Stewart Senior multimedia designer Laurie Newman Multimedia designer Jordan Edmonds-Moore

ADVERTISING For all advertising enquiries, please email: imfood@immediate.co.uk

Client director Catherine Crosby Senior account manager Margaret McGonnell Account manager Ellie Capplis Head of agency network Rachel Dalton Business development manager Jemma Hayes Head of ad services Eleanor Parkman-Eason Senior ad services co-ordinator (display) James Webb Senior ad services co-ordinator (inserts) Agata Wszeborowska Director of digital trading James Walmsley

Head of monthlies, inserts Steve Cobb Regional business development manager Nicola Rearden Partnerships director Beth Shirazi

COMMERCIAL Publishing manager Tom Townsend-Smith Assistant publisher Jenny Goff

LIVE EVENTS Director of operations Sophie Walker Event director Rachael Bosshardt Marketing manager Cat Price

DIVERSITY & INCLUSION Head of Equality Diversity & Inclusion Ridhi Radia

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Get the best from our recipes Helping you to eat well Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the official recommended amount an adult should consume daily: Energy 2,000 kcals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (RIs for total fat, saturates, sugar and salt are the maximum daily amounts). Healthy recipes are checked to ensure they have a low amount of saturated fat, sugar and salt per 100g, equivalent to green on a trafficlight label. On a per serving basis, Good Food require the saturated fat to be 5g or less, salt 1.5g or less and sugar, 15g or less per serving.

Low-fat recipes in Good Food are low per 100g, or 12g or less per serving. Low-calorie recipes have 500 calories or less per main, or 150 calories or less for a dessert. We also include portions of fruit and/or veg in a serving, and highlight recipes that supply a third of the daily requirements of calcium, iron, folate and vitamin C, and a good source of fibre and omega-3. How we label our recipes Vegetarian (V) or vegan recipes are clearly labelled, but be sure to check the pack ingredients. ❄) Can be frozen for up to three Freezing (❄ months unless otherwise stated. Defrost thoroughly and heat until piping hot.

This magazine is published by Immediate Media Company Limited © Immediate Media Company Limited. Good Food provides trusted, independent advice and information that has been gathered without fear or favour. When receiving assistance or sample products from suppliers, we ensure that our editorial integrity and independence are not compromised by never offering anything in return, such as positive coverage, and by including a brief credit where appropriate. We make every effort to ensure the accuracy of the prices displayed in Good Food. However, they can change after we go to print. Please check with the appropriate retailer for full details. Printed by Walstead Bicester in the UK. Immediate Media Company is working to ensure that all of its paper comes from well-managed, FSC®-certified forests and other controlled sources. This magazine is printed on Forest Stewardship Council® (FSC®) certified paper. This magazine can be recycled, for use in newspapers and packaging. Please remove any gifts, samples or wrapping and dispose of them at your local collection point. We abide by IPSO’s rules and regulations. To give feedback about our magazines, visit goodfood.com, email goodfoodmagazine@immediate.co.uk or write to Keith Kendrick, Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT.

136 goodfood.com JANUARY 2026

 Recipes for advertisement features are checked by our cookery team but not tested by them.  Our gluten-free recipes are free from gluten, but this may exclude serving suggestions. For more information, visit coeliac.org.uk.  We are unable to answer individual medical or nutritional queries.

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travel

Get out

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Beat the January blues with a celebration supper on Burns Night, or try nature, wine and wellness events compiled by RACHEL GUNTER

Find your calm with feel-good activities in historical Bath

Enjoy a taste of Italy in

A Taste of Italy at Local Wine School

a wine glass, in Belfast

Photographs: iSTOCK/GETTY IMAGES PLUS

Burns Night on Loch Lomond

Forage London and Beyond’s nature walks

24 January 2026 Among many Burns Night suppers happening this weekend, you can celebrate the life of the Scottish bard on the bonnie banks of Loch Lomond with a four-course meal featuring haggis, neeps and tatties, plus live entertainment. Location Cameron House on Loch Lomond Tickets £80 per person, cameronhouse.co.uk

17 January 2026 Forage for mushrooms and more in Tower Hamlets, or other urban areas. This collective of foraging teachers hosts walks through the year, including in Dorset, the New Forest and Hampshire. Location across London, Dorset and Hampshire Tickets priced per event, foragelondon.co.uk

Greens & Others’ vegan baking masterclass

ReBalance Bath Festival of Wellbeing

24 January 2026 Whether you’re getting stuck into Veganuary or just want to give plant-based bakes a go, learn to make vegan tiramisu, brownies and bakewell slices with the help of pastry chef Charlotte Lock from The Plantisserie vegan bakery. Location Manchester Tickets £56, greensandothers.com

28 January-16 February 2026 Reset at the start of 2026 with events to keep you feeling good, including led meditations, talks and wellbeing activities. Plus, fitness guru and author Joe Wicks will be on hand with advice. Location across Bath Tickets priced per event, welcometobath.co.uk

30 January 2026 Bring the sunshine in the middle of winter, sampling the best of Italy’s wines in a two-hour tasting session where you’ll also learn about the country’s many winemaking regions. Location Bullitt Hotel, Belfast Tickets £35, localwineschool.com

Go foraging in London on a guided nature walk

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last bite

Test. Taste. Repeat.

A snapshot of what we’ve been cooking, filming and loving in the test kitchen

App takeover We’ve got Divya Sharma (aka @doctorbowl) taking over the app this month. Here’s a sneak peek behind the scenes of the shoot — we loved her wholesome recipe ideas. You can hind her healthy diet plan on the app.

Try, try again

Social skills You loved our hack for easily lining pans with baking parchment — simply scrunch it up before using. Our cheesy party ideas have been popular, too, like our camembert cranberry pie (see left) — it seems we all love a cheeseboard twist! If you’ve missed out on these posts or any others, you can catch them on Instagram: @goodfoodeveryday.

138 goodfood.com JANUARY 2026

Putting on a show The Good Food Show is always a highlight – we loved seeing you all at the Winter Show. Join us in Birmingham in June – find out more on p116.

Our Substack (goodfoodeveryday.substack. com) is called Test, Taste, Repeat for a reason; we spent the end of 2025 retesting this panettone to ensure it was soft, fluffy and simple to bake. Find the updated recipe at goodfood.com to bookmark for next Christmas!

Your Good Food everywhere, all at once Find more fantastic recipes, fun feeds and great reads at: @goodfoodeveryday goodfood.com goodfoodeveryday.substack.com