RAISE YOUR BAKING GAME
WITH STORECUPBOARD STAPLES
March 2026
March 2026
How to sleep better
ew
th h erby salsa verde
SPECIAL 16-PAGE GUIDE
yb
ak
Next level American-style pancakes • Pork loin roast with caramelised onion & garlic potatoes • Miso leek & potato soup
Always tired?
tra s n Chicken, butter bean & spring gre
Spring is here
+ EASY LUXURY
MOTHER’S DAY BREAKFAST IN BED
£6.99
+ Celebrate Eid USING YOUR AIR FRYER
F R E S H F L AVO U R S, S E A S O N A L S TA R S Flaky wild garlic borek | Creamy spinach & egg pizza | Vibrant asparagus panzanella
YOUR ULTIMATE DINNER INSPIRATION Two flavour experts have joined forces to serve up feel-good dishes from £3.20 a meal.* Choose from over 175 recipes every week, with everything you need delivered to your door.
Get 50% OFF your first box at gousto.co.uk/goodfood Order now for next day delivery New customers only. * Excludes delivery and 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. Subject to availability and geographical restrictions. Visit gousto.co.uk/ndd.
Welcome to
MARCH Y
ou may notice this issue has had a proper glow-up. Bolder, fresher and more modern: showcasing the food you love and shining a light on the brilliant people behind it. Good Food has always been about more than recipes, so we’re celebrating the voices, cultures and expertise that make our pages sing. From Zaynah Din’s air fryer recipes for Eid to Chetna Makan’s vibrant Holi dishes; from Aji Akokomi’s deep-rooted passion for West African food to Thuy Diem Pham proving how simple it is to make Vietnamese food at home. We’re proud to put them centre stage. We’re also launching a dedicated section created with our colleagues at Good Health by Good Food. Each month, this 16-page mini-zine will dive deep into an aspect of your wellbeing. To start, we’re focusing on sleep (p67), with advice on how to rest better and what to eat to help you feel restored in the morning. Food iss changing and so are we. Whether it’s new voices, ices, fresh ideas or a holistic approach to wellness,, we are rethinking what good eating looks like. Finally, a special shout-out to our supertalented art team, the creative geniuses behind nd our wonderful design refresh: Rachel Bayly, Freddie Stewart, Laurie Newman, Gabby Harrington and Jordan Edmonds-Moore, pluss freelancers Owen Connolly and Neil Darby.
FRIENDS of
GOOD FOOD
ZAYNAH DIN Chef Zaynah’s cooking is generous, joyful and rooted in celebration. Her air fryer dishes for Eid bring big flavour with ease – clever food designed for real life and busy kitchens (p48).
CHETNA MAKAN Few people capture the spirit of a festival quite like cookbook author Chetna. Her Holi spread is vibrant, nostalgic and full of warmth, made for sharing and storytelling (p56).
Keith Kendrick, Group magazines editor @keithk_goodfood Stay on top of your goals for the year 3 with OF MY FAVES THIS MONTH Good Health, Good Food’s health and wellness channel. Join us on TikTok and Instagram for inspiration. @goodhealthbygoodfood
ON THE COVER Editor’s portrait MELISSA REYNOLDS-JAMES
Recipe AILSA BURT | Photographer CHELSEA BLOXSOME | Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist
Prawn & chive diamond dumplings I’ve craved these ever since a family holiday to Vietnam, so a big thanks to author Thuy Diem Pham (p101).
Onion bhaji chicken tenders Our Barney has done it again with this curry house meets chicken shop concoction. I love them wrapped in a warm naan (p44).
Canned peaches cake This is a proper old-school cake that reminds me of my late mum’s Saturday night cooking. It’s brilliant with custard or cream (p32).
AJI AKOKOMI Michelin-starred chef Aji is redefining West African food, combining deep tradition with modern finesse. His passion for flavour-building, spice and soulful cooking shines through (p118).
HANNAH WILKINSON
T U R N TO PAG E 34 TO S U B S C R I B E TO T H E M AGA Z I N E A N D A P P FO R J U ST £ 3.7 5 A M O N T H For subscription queries, visit goodfood.com/contact-us
We’ve launched the Good Food SME Awards to celebrate small and medium-sized businesses, recognising their innovation, creativity and commitment in a competitive marketplace, across nine categories. Find out more at: goodfood.com/the-sme-awards
MARCH 2026 goodfood.com 3
80 p28
CONT p13
SEASONAL
9 AT ITS BEST NOW Celebrate spring veg, including wild garlic, cauliflower and asparagus
MAIN EVENT 23 SPRING TREATS Fresh feel-good baking inspiration
44 MONDAY MASH-UP Curry house meets chicken shop to create onion bhaji chicken tenders
48 A MODERN EID TABLE Celebrate the breaking of the fast with these air fryer takes on classic dishes 52 WORCESTERSHIRE SAUCE New ideas using this classic condiment
COOK SMART
56 CELEBRATE HOLI Cook a spread of Chetna Makan’s traditional Indian party food
38 COOK SMART TONIGHT Make the most of storecupboard heroes like harissa and miso
62 TABLE FOR FOUR Joanna and Mathew chat to comedy stars Russell Howard and Dan Atkinson
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 easy dishes, ideas for entertaining and ‘more effort’ recipes for when you want to better your skills.
Tested and trusted All our recipes are thoroughly tested to ensure they’ll work for you. We put our gadgets through rigorous tests and carry out our taste tests fairly. Our reviews are written by us with honesty at heart. Ethical We care about the food we eat, the people who produce it and the effect this has on the world. We use humanely reared British meats, high-welfare chicken and eggs, and sustainable fish where possible. We aim to reduce food waste, with advice on using leftovers.
4 goodfood.com MARCH 2026
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 p145. Families and children Families can need help to create harmonious mealtimes, so we flag up ‘family’ recipes. We encourage kids to get cooking with recipes that help them to learn new skills. Find out more at goodfood.com/family-kids.
67 EVERYTHING YOU NEED TO KNOW ABOUT SLEEP A 16-page special packed with expert tips, advice and recipes for a better night’s rest
WEEKEND 86 REVOLUTIONISE YOUR ROAST One-pan Sunday lunches 92 BREAKFAST IN BED FOR MUM Treat her this Mother’s Day
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 #goodfoodeveryday.
94 ONE-PAN VIETNAM Easy, authentic dishes to make at home
Michelin-starred chef Aji Akokomi explains West African cuisine
Tried and tested food and drinks, from bone broth to a yuzu kombucha
102 SUNDAYS ARE FOR COMFORT Alison Roman’s cosy, low-effort recipes
120 MARMALADE IS NOT JUST FOR BEARS Top tips for making the perfect preserve at home and the full recipe
TRAVEL
108 MY FAVOURITE DISH Sabrina Ghayour’s chapli kabab
IN THE KNOW
125 GADGET REVIEWS The best kettles to buy, according to our experts
116 NEXT LEVEL PANCAKES One of our favourite weekend breakfasts – American-style and piled high
128 BOOKS FOR COOKS Titles to look out for this month, plus a recipe for Saudi Arabia’s national dish
138 HIT THE SLOPES For skiers and lovers of Alpine cuisine 140 3 NEW-WAVE GASTROPUBS Enjoy fine dining in a British country pub 143 WHAT TO EAT IN CANADA Featuring poutine and smoked beef
ENTS 118 LEARN SOMETHING NEW
131 GOOD FOOD RECOMMENDS
144 THE TRIP LIST Bath is the place to be this month
MARCH 2026
EVERY MONTH
p107
7 RECIPE FINDER For every recipe in this issue 20 NEXT MONTH A taste of our April issue
34 SUBSCRIBER CLUB Enjoy member benefits and savings 146 IN THE TEST KITCHEN Check out who’s cooking with us 132 LOCAL HEROES A community project making a difference 134 DIGGING FOR DELICIOUSNESS Inspiring restaurants growing their own
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.
MARCH 2026 goodfood.com 5
Do something special today and leave a gift in your Will Patients like Ezra at Great Ormond Street Hospital are looking for someone special to help give them the best chance and the best childhood possible.
A gift in your Will could be the special gift that helps give seriously ill children the chance to live their life to the fullest Ezra, aged eight.
Request your free Gifts In Wills Guide
Call 020 3841 3131
Alternatively, go to gosh.org/freewill or scan the QR code Great Ormond Street Hospital Children’s Charity. Registered charity no. 1160024.
index
RECIPE FINDER Chicken glass noodle soup 95 Harissa honey-glazed chicken with squash & spelt 40 Onion bhaji chicken tenders 44 Saudi kabsa 129
FISH & SEAFOOD
p93 BREAKFAST & BRUNCH
American-style pancakes 117 Blueberry baked oats 72 Overnight oats with banana & seeds 71 Peanut butter & date oat pots 73 Smashed sausage, cheese & chilli English breakfast muffins 93
MEAT
Chapli kabab 110 Chilli 107 Crispy pork & broccoli noodles 39 Nduja, fennel & seafood en papillote with cheat’s aïoli 90 Pork loin roast with caramelised onion & garlic potatoes 87 Spicy pork soup with pasta & parmesan 103 Steak diane 52 Sweet & sour beef salad 99 Tandoori-style lamb chops 50
POULTRY MAKE THE COVER Chicken, butter bean & spring greens traybake with herby salsa verde 13
Cauliflower roasted in anchovy butter with orzo 17 Cod piccata with cheesy leek mash 40 Prawn & chive diamond dumplings 101 Puy lentils with seared salmon 77
VEGETARIAN MAINS
Alu tamatar masala 58 Asparagus & pecorino panzanella 15 Curried spinach, eggs & chickpeas 75 Hasselback maple & cumin squash with chickpeas & pickled chillies 91 Miso leek & potato soup with sesame cheese dunkers 42 One-pot paneer curry pie 64 Red lentil chilli with guacamole & rice 76 Spiced baked feta with bean ragu & walnuts 43 Spinach & egg pizzas 19 Teriyaki tofu with broccoli 74 Wild garlic borek 11
Lulu’s dark & chunky marmalade 122 Masala chana chaat 58 Masala dosa 58 Nu’ó’c châ’m sauce 101 Rarebit cauliflower cheese 54 Tahini honey butter 26 Ultimate bloody mary 53 Yogurt sauce 44
BAKING & DESSERTS Camomile, lemon & yogurt loaf cake 28 Canned peaches cake 32 Chocolate peanut butter flapjacks 30 Date & walnut scones 26 Marbled coffee & vanilla bundt cake with soft cheese glaze 24
Vegan
p40
STARTERS, SIDES, SNACKS & DRINKS
Air fryer keema samosas 50 All-purpose marinade 99 Chilli & lemongrass oil 101 Chilli pakora 60 Crunchy slaw 44 DIY buttermilk 116 Ginger & chive oil 101 Lentil dip with toasted garlic & crispy herbs 104
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
make it, snap it, post it ay @goodfoodeveryd y da ry #goodfoodeve
MARCH 2026 goodfood.com 7
WIN WITH Enter now for your chance to win a home improvement bundle worth £750! We teamed up with Crown Paints to create three unique magazine covers featuring three Crown Paints colours – Rhubarb Rose, Botany Bay and Saddle Stitch – and invited you to take part in our competition. There’s still time to enter for the chance to win £500 in John Lewis vouchers and £250 worth of top-quality Crown Paints and refresh your home for spring!
For full T&Cs, visit the website.
Visit bit.ly/crown-paints-comp or scan the QR code to enter
Rhubarb Rose®
Botany Bay®
Saddle Stitch®
seasonal
At its best Food editor Ailsa Burt revels in the coming of spring with its abundance of produce, including cauliflower, wild garlic and asparagus photographs TOM REGESTER MARCH 2026 goodfood.com 9
TO FREEZE
Wild garlic
Wrap well after preparation and covering with butter and the toppings, then freeze for up to three months. To bake from frozen, heat the oven to 190C/170C fan/ gas 5 and bake for 45-50 mins until piping hot.
10 goodfood.com MARCH 2026
Known for its wide green leaves with white flowered stems and its gentle chive-like onion smell, wild garlic has become very popular in recent years. On your next walk through the woods, keep your eyes (and nose) out for it. The white buds can be pickled, or you can cook with them just like the leaves. If you’re not a keen forager, you can often find it for sale at farmer’s markets or in veg boxes. It’s a hyperseasonal ingredient so it’s often not around for long. Remember to forage responsibly by making sure you have the landowner’s permission, only taking what you need and leaving the roots intact in the ground, so they will regenerate the following year.
seasonal Wild garlic borek SERVES 4 PREP 20 mins COOK 40 mins EASY V ❄ unbaked
200g wild garlic, about 2 large handfuls 4 spring onions ½ tbsp olive oil 200g feta 100g grated mozzarella 100g butter 270g filo pastry (7 sheets) ½ tsp pink peppercorns (optional) 1 tsp black sesame seeds 1 tsp white sesame seeds ½ tsp dried oregano
1 Wash the wild garlic well and shake dry. Tip into a food processor and pulse a few times until roughly chopped. Finely slice the spring onions. Heat the oil in a large frying pan over a medium heat and stir in the wild garlic and spring onions. Cook for 2 mins until just wilted, then transfer to a bowl. Leave to cool slightly. 2 Heat the oven to 200C/180C fan/gas 6. Crumble the feta into the bowl of wild garlic and stir in the grated mozzarella, then season with black pepper. Melt the butter in the microwave in short 20-second blasts, then butter the base and sides of a 23cm springform cake tin. On a clean worktop, lay a sheet of filo pastry with the longest side closest to you. Brush with the butter all over and spoon over a quarter of the wild garlic and cheese filling in a long line around 5cm from the bottom of the pastry. Flip up the bottom and roll upwards so it resembles a long cigar, then hold one end and twirl it around into a spiral and arrange in the centre of the cake tin. 3 Lay a sheet of filo on the counter, brush with butter and top with another sheet of filo (the first cigar only uses one sheet), then fill and roll as before. Repeat the process to use up the sheets and give you two more cigars, then arrange each in the cake tin, around the central spiral, so it looks like a snail shell. 4 Brush generously with the remaining melted butter. Crush the pink peppercorns, if using, with the end of a rolling pin and sprinkle over the borek, along with the sesame seeds, oregano and some flaky sea salt. Bake for 35-40 mins until crispy and golden. Remove and leave to sit for 10 mins before removing from the cake tin to a serving plate. Cut into wedges to serve. Will keep chilled for up to three days. Reheat in an air fryer on low to warm through and crisp up. Can also be served cold. GOOD TO KNOW calcium • folate PER SERVING 612 kcals • fat 40g • saturates 24g • carbs 41g • sugars 4g • fibre 4g • protein 19g • salt 2.57g
MARCH 2026 goodfood.com 11
TIPS & TRICKS • Jarred beans are worth seeking out as they often have a better flavour and texture than canned. However, if you don’t have jarred, you can use two 400g cans.
Spring greens
• You can use bone-in, skin-on chicken thighs too.
12 goodfood.com MARCH 2026
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard heart of other cabbages, and a sweet flavour. The stalks are a little tougher on the outer leaves, so you can remove them and finely chop them – they’re still perfectly edible. Cook quickly by stirring finely chopped ribbons into hearty soups or stews in the final few minutes of cooking.
seasonal Chicken, butter bean & spring greens traybake with herby salsa verde SERVES 4 PREP 25 mins COOK 1 hr EASY ❄
c
ov
e
ou ke r
cip
ma
4 chicken legs (see tips) 1 lemon, thinly sliced 3 tbsp olive oil 400g spring greens 2 leeks 4 garlic cloves 250ml chicken stock 700g jar butter beans (see tips) 2 tbsp crème fraîche For the salsa verde 30g parsley 10g chives 5g dill 1 large garlic clove 2 tbsp capers 2 tbsp red wine vinegar 100ml extra virgin olive oil To serve parmesan shavings and crusty bread
e r re
1 Heat the oven to 220C/200C fan/gas 7. Lay the chicken and lemon slices in a large, shallow roasting tin, around 30x40cm, drizzle over 1 tbsp of the olive oil and season. Rub in well using your hands and turn the chicken skin-side up. Roast for 20-25 mins until golden. 2 Meanwhile, remove the stalks from the spring greens, finely slice, then shred the leaves. Halve the leeks lengthways and thinly slice. Heat the remaining olive oil in a frying pan over a medium heat and once hot, stir in the leeks and spring greens stalks with a pinch of salt. Cook for 5-7 mins until softened. Finely chop the garlic, then stir into the leeks and cook for 1-2 mins until fragrant. Pour in the chicken stock and beans along with their liquid, and bring to a simmer, seasoning well. Remove the tin from the oven and pour in the bean mixture around the chicken. Return to the oven and cook for a further 20 mins. 3 To make the salsa verde, finely chop the herbs, crush the garlic and roughly chop the capers. Add to a bowl and pour in the vinegar and oil, then season. Blitz in a food processer for a smoother texture, if you prefer. 4 Remove the tin from the oven, stir in the shredded greens and return to the oven for 10-15 mins. Remove the chicken to a plate, stir in the crème fraiche and season. Serve the beans with the chicken on top and the salsa verde drizzled over. Scatter over the parmesan and serve with crusty bread. Leftovers will keep chilled for two days. Reheat gently in the oven until piping hot, adding a little water if needed. GOOD TO KNOW folate • fibre • vit c • 3 of 5-a-day PER SERVING 708 kcals • fat 53g • saturates 11g • carbs 19g • sugars 5g • fibre 11g • protein 33g • salt 0.91g
MARCH 2026 goodfood.com 13
SUSTAINABILITY
Asparagus
Any leftover croutons are great crumbled over soup.
14 goodfood.com MARCH 2026
A beloved delicacy, asparagus is tricky to grow and can be pricey, but it’s cheaper in season. There are many different varieties including purple and white, but in the UK, green is the most widely available. It has high levels of vitamins A, C, potassium, iron and calcium. For thinner spears, the ends are fine to eat, just peel a little, and trim thicker spears with a knife. Asparagus is best eaten fresh, however you can stand it upright in a glass of water and it’ll keep in the fridge for several days.
seasonal Asparagus & pecorino panzanella SERVES 4 PREP 20 mins plus cooling COOK 30 mins EASY V
300g stale sourdough bread 2 tbsp olive oil 100g pecorino or vegetarian alternative, plus extra shavings to serve 4 eggs, at room temperature 1 large bunch of asparagus (around 200g) 10g dill 15g parsley 200g radishes 1 small apple 80g rocket For the dressing ½ lemon 1 banana shallot 1 tbsp red wine vinegar ½ tbsp Dijon mustard pinch of sugar 75ml extra virgin olive oil
1 Heat the oven to 200C/180C fan/gas 6. Tear the sourdough into chunks and toss in a bowl with the olive oil and some seasoning. Grate over the pecorino and toss again to coat. Tip onto a baking tray lined with baking parchment and sprinkle over any pecorino left in the bowl. Cook for 10-15 mins until golden. Remove and set aside. Will keep for two days in an airtight container. 2 Meanwhile, for the dressing, juice the lemon into a jar. Finely slice the shallot into rings. Add the other ingredients, screw on the lid and shake to combine. Season to taste, then add the shallots and set aside. Will keep sealed and chilled for up to two days. 3 Bring a large pan of water to the boil and carefully lower the eggs into the water. Cook for 7 mins so the yolks are jammy. Meanwhile, put a colander on top of the pan, making sure the water level is below the colander. Trim the asparagus, removing the woody ends, and put in the colander. Cover and cook for 3-5 mins, depending on how thick they are. Run the colander of asparagus under cold water and set aside, then drain the eggs and put in a bowl of cold water. Once the eggs are cool enough to handle, peel and dry. 4 Dry the asparagus, cut each stalk into three and put in a bowl. Roughly chop the herbs, finely slice the radishes and apple, then toss with the asparagus, rocket and croutons. Drizzle over the dressing and toss again to combine. Tip onto a platter, cut the eggs in half and arrange over the top. Scatter over pecorino shavings and grind over some black pepper. Serve straightaway. GOOD TO KNOW calcium • folate • fibre • vit c • iron • 2 of 5-a-day PER SERVING 609 kcals • fat 37g • saturates 9g • carbs 42g • sugars 8g • fibre 4g • protein 25g • salt 2.17g
MARCH 2026 goodfood.com 15
Cauliflower 16 goodfood.com MARCH 2026
The stalks and leaves are edible and delicious – just discard any tatty outer leaves, then crisp up the rest in the oven. Cauliflower can become watery and tasteless if overboiled while roasting it creates the best flavour. Pair with punchy flavours like vinegar and capers or warming spices like turmeric and cumin. There are a few different varieties of cauliflower – the vivid colour of purple cauliflower is gorgeous in salads, or try crunchy romanesco which is actually a cauliflower and broccoli hybrid with a nutty flavour.
seasonal Cauliflower roasted in anchovy butter with orzo SERVES 4-6 PREP 20 mins COOK 55 mins EASY
1 large cauliflower, around 1.2kg 3 tbsp olive oil 8 anchovies 75g butter 2 banana shallots 3 garlic cloves 300g orzo 1 lemon small handful of parsley 25g flaked almonds 200g frozen peas
1 Heat the oven to 220C/200C fan/gas 7. Remove any of the large leaves from the cauliflower and set aside. Cut the cauliflower into 4-6 wedges, depending on how big it is, cutting through the root to hold it all together. Brush both sides with some of the oil and season well, then arrange on a tray. Roast for 15-20 mins until just starting to colour. 2 Meanwhile, roughly chop the anchovies. Tip the butter into a saucepan and melt over a medium heat, swirling the pan. The butter will foam first, then the milk solids will separate and turn nutty brown, it will smell very fragrant. Remove from the heat and stir in the anchovies. 3 Remove the cauliflower from the oven and drizzle over half the anchovy butter. Flip the wedges and drizzle over the remaining butter, making sure each wedge is well covered. Return to the oven for a further 15-20 mins until tender and browned. 4 Finely chop the shallots and crush the garlic. Heat the remaining olive oil in a large frying pan over a medium heat. Stir in the shallots with a pinch of salt and cook for 5-7 mins until softened. Add the garlic and cook for another 1-2 mins until fragrant, then mix the orzo in along with 600ml boiling water. Increase the heat to high and cook, stirring frequently, for 7-9 mins, topping up with extra boiling water if needed, until the orzo is almost tender and the orzo is looking unctuous like a risotto. 5 Meanwhile, zest the lemon and cut into wedges. Finely chop the parsley. Toast the almonds in a small, dry frying pan for 3-5 mins until golden. Add the frozen peas and lemon zest to the orzo and continue to cook for a further 2-3 mins. Season to taste. 6 Divide the orzo between the plates and top with the cauliflower wedges. Drizzle over any roasting juices from the cauliflower and scatter over the parsley and almonds to serve. Add the lemon wedges on the side for squeezing over. GOOD TO KNOW folate • fibre • vit c • 2 of 5-a-day PER SERVING (6) 456 kcals • fat 20g • saturates 8g • carbs 50g • sugars 8g • fibre 8g • protein 15g • salt 0.89g
MARCH 2026 goodfood.com 17
Spinach 18 goodfood.com MARCH 2026
This popular green, leafy veg is packed with nutrients. The flavour is distinctive (you either love it or hate it) and it particularly complements dairy products and eggs. The younger leaves are bright green, deepening to a more intense colour when older. The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked (spinach has one of the shortest cooking times of all vegetables). It reduces very dramatically during cooking; a 450g bag will be just enough for two people. Store it in the fridge and wash well before using to remove any grit.
seasonal
Spinach & egg pizzas SERVES 2-4 PREP 25 mins plus at least 2 hrs 30 mins rising COOK 20 mins MORE EFFORT V
1 Combine the flour, yeast and 150ml warm water in a bowl. Mix together well, then sprinkle over the salt and oil, scrunching it in with your hands, until the oil is amalgamated and you can’t feel any grains of salt, around 3-4 mins. It will be a very soft dough. Transfer to a clean, lightly oiled bowl. Cover. Set aside in a warm place for 2 hrs until doubled in size. 2 Meanwhile, to make the topping, heat a large, dry frying pan over a high heat. Wash the spinach well and cook in a hot frying pan for 1-2 mins until just wilted, then drain in a sieve set over a bowl. Leave until cool enough to handle, then squeeze as much water out as possible. Roughly chop the spinach, then add to a bowl. Crush the garlic and finely grate the parmesan into the bowl of spinach along with the crème fraîche and season. Set aside in the fridge. 3 Lightly oil a clean worktop and your hands and carefully tip the dough out. Cut in half and knock back (punch or press down) for 30 seconds. Lightly dust a baking tray with a little flour and polenta or semolina. Add the dough, cover and leave to rise for 30 mins-1 hr. 4 Heat the oven as high as it will go (ours is 250C fan) and put two large baking trays in to heat up. Oil a clean worktop and stretch the dough into a round that will just fit onto a tray. Transfer to a sheet of baking parchment and spoon over half the spinach mix, almost to the edges. Make an indent in the middle for the egg to go in later. Slide the parchment onto one of the trays and cook for 5-8 mins until the base is cooked through and turning golden. Repeat with the next piece of dough. 5 Remove both sheets from the oven, crack the eggs into the indents and return to the oven for 2-4 mins until the white is set, the yolk is runny and the dough is golden. Finish with a drizzle of olive oil and some pepper. GOOD TO KNOW folate PER SERVING (4) 353kcals • fat 12g • saturates 5g • carbs 49g • sugars 1g • fibre 3g • protein 14g • salt 1.49g
MARCH 2026 goodfood.com 19
Shoot director LAURIE NEWMAN | Food stylist AMY KINNEAR | Stylist JENNY IGGLEDEN | Portrait of Ailsa GABBY HARRINGTON
250g plain flour, plus extra for the baking tray ½ x 7g sachet fast-action yeast 1 tsp fine sea salt 1 tbsp extra virgin olive oil, plus extra for proving, rolling and drizzling polenta or semolina, for dusting For the topping 250g spinach 1 small garlic clove 25g parmesan or vegetarian alternative 2 tbsp crème fraîche 2 medium eggs
Easter is coming
+
Easy meals for half-term
Bank holiday BBQ inspiration
What to eat to up your fibre intake
Don’t forget You can download every issue on your iPad and mobile
20 goodfood.com MARCH 2026
Subscribe now to never miss an issue
Shoot director XXXXXXXXXX | Food stylist XXXXXXXXXX | Stylist XXXXXXXXXX
Banana bread hot cross buns
+ magazine
on sale
19 March
Scan to download the app today
Don’t miss the latest on the app
Melissa Hemsley shares her exclusive easy-to-prep, unprocessed meal plan
main event
SPRING N treats
Enjoy brighter days with feel-good bakes, whether it’s our showstopping marbled bundt or simple scones and traybakes that you can freeze for later recipes CASSIE BEST & HELENA BUSIAKIEWICZ photographs CHELSEA BLOXSOME
MARCH 2026 goodfood.com 23
Marbled coffee & vanilla bundt cake with soft cheese glaze Bundt tins can be notoriously tricky to bake in – if the non-stick coating has seen better days, you may lose half your cake! The advice we’re sharing here will ensure you get the best result. Cassie Best SERVES 12 PREP 20 mins plus cooling and setting COOK 45-50 mins EASY V ❄
3 tbsp instant coffee granules 200ml vegetable oil, plus extra for the tin 350g plain flour, plus 1 tbsp 120g full-fat soft cheese 4 medium eggs 2 tsp vanilla extract 250g golden caster sugar 3 tsp baking powder 4 tbsp milk For the soft cheese glaze 1 tbsp full-fat soft cheese 150g icing sugar 1 tsp vanilla extract
1 Combine the coffee granules and 4 tbsp boiling water, then leave to cool. Heat the oven to180C/ 160C fan/gas 3. Oil a 26cm bundt tin (measure across the top) and dust with 1 tbsp flour, making sure all the grooves are well coated. Tip out the excess.
2 Put the soft cheese in a large bowl and add the eggs, one at a time, whisking well between each addition. Add the vanilla and oil, and whisk until smooth. In a separate bowl, combine the flour, sugar, baking powder and 1/4 tsp salt. 3 Pour the wet ingredients into the dry, and whisk until smooth. Divide the batter evenly between two bowls (each should contain about 550g batter). Stir the cooled coffee into one bowl and the milk into the other, mixing until smooth. 4 Dollop alternate spoonfuls of the vanilla and coffee batters into the tin. Once all the batter has been used, gently swirl a skewer through the mixture a few times to create a marbled effect.
5 Bake on the middle shelf of the oven for 45-50 mins until risen, golden and a skewer inserted into the centre comes out clean. If it doesn’t, return to the oven for 5 mins, then check again. Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool slightly. 6 To make the glaze, whisk the ingredients together until smooth, then whisk in 50ml water to make a loose icing. Drizzle this over the cake and leave to set. Will keep chilled in an airtight container in the fridge for up to four days. To freeze, wrap slices (or the whole cake) well and freeze for up to three months. Defrost at room temperature before serving. PER SERVING 451 kcals • fat 21g • saturates 4g • carbs 58g • sugars 34g • fibre 1g • protein 6g • salt 0.55g
DON’T HAVE A BUNDT TIN? Bake in a deep 20cm round tin for 1 hr 5 mins or 1 hr 10 mins (until a skewer inserted comes out clean) at 180C/160C fan/ gas 3. 24 goodfood.com MARCH 2026
main event
HOW TO USE A BUNDT TIN Bundt tins can produce beautifully sculpted cakes – but only if they’re treated properly. Follow these tips to ensure a clean release every time. ● Choose the right design – the more intricate the pattern, the higher the risk of sticking. If you’re buying a new tin, opt for a simple design with smooth, rounded edges – it’ll be more forgiving. ● Always hand-wash your tin in hot, soapy water. Dishwasher detergents can be harsh, damaging the non-stick coating and finish of cast aluminium. For tins with detailed designs, check for baked-on crumbs in the crevices; a soft toothbrush works well for gentle cleaning. ● Never use steel wool, abrasive sponges or metal utensils on your tin, as these will scratch the surface. ● Use a neutral-flavoured oil or melted butter and a pastry brush to coat every nook and curve – don’t rush this step! ● A light dusting of flour (or cocoa powder for chocolate cakes) creates an additional non-stick barrier. Tap out any excess to avoid a floury residue. ● Let the cake cool in the tin for just 10-15 mins after baking. If it cools completely, it’s more likely to stick. Put a wire rack over the tin, invert confidently and give it a gentle shake if needed. ● If things go wrong, try loosening the edges using your fingers or a silicone spatula. If all else fails, remember: broken bundt cake can make an excellent trifle!
MARCH 2026 goodfood.com 25
Date & walnut scones Most scones are best eaten on the day they’re baked, but these are actually good for up to two days (if stored in an airtight container) which is thanks to the dates mixed into the dough. They add moisture, keeping the scones tender; then they can be warmed again in a low oven for 5 mins or microwaved for 20 seconds. We’ve served them with a tahini honey butter, and we recommend you don’t skip this – it takes the scones to another level! Cassie Best MAKES 8 PREP 20 mins plus cooling COOK 12-15 mins EASY V ❄
80g dates 275ml milk, plus extra for brushing 1 tsp vanilla extract 450g self-raising flour, plus extra for dusting 1 /2 tsp ground cinnamon 125g cold butter 50g walnuts 50g light brown soft sugar 1 tbsp icing sugar
1 Pit and roughly chop the dates, then put in a saucepan over a medium heat along with the milk, and heat until steaming (not boiling). Remove from the heat and mash the dates into the milk using a fork – don’t worry if there are a few lumps. Stir in the vanilla and leave to cool completely. 2 Tip the flour into a large bowl and mix in the cinnamon plus a pinch of salt. Chop the butter into small cubes, and roughly chop the walnuts. Add the butter to the flour mixture and rub in using your fingertips until the mixture resembles coarse crumbs. Stir in the brown sugar and most of the walnuts using a cutlery knife. 3 Pour the cooled date mixture into the dry ingredients, and use the
26 goodfood.com MARCH 2026
cutlery knife to bring everything together into a soft, scrappy dough. Tip onto a lightly floured surface and knead briefly until there are no floury patches. Try not to overmix – the less you handle scone dough, the lighter the scones will be. Pat into a roughly 3cm deep disc. 4 Heat the oven to 200C/180C fan/ gas 4 and line a baking tray with baking parchment. Cut the dough into eight triangles, then transfer to the tray. Brush the tops lightly using milk, then scatter over the remaining chopped walnuts. 5 Bake on the middle shelf of the oven for 12-15 mins until risen and golden. Transfer to a wire rack and leave to cool for at least 5 mins, then dust with the icing sugar. 6 Serve the warm scones slathered with our tahini honey butter. Once cool, will keep in an airtight container for up to two days, or frozen for up to three months. Defrost at room temperature and warm gently in a low oven or the microwave before serving. PER SERVING (without tahini honey butter) 449 kcals • fat 19g • saturates 10g • carbs 59g • sugars 16g • fibre 3g • protein 8g • salt 0.87g
Tahini honey butter Mash 150g softened salted butter, 3 tbsp tahini and 2 tbsp honey together until smooth. Will keep chilled for up to a week or frozen for up to three months.
main event MOTHER’S DAY TREAT For the full afternoon tea experience, serve the scones with pear conserve, clotted cream and a pot of tea – the perfect treat for Mum.
MARCH 2026 goodfood.com 27
Camomile, lemon & yogurt loaf cake
SERVES 8-10 PREP 15 mins plus steeping, cooling, soaking and setting COOK 50 mins EASY V ❄ uniced
3 camomile teabags 100ml vegetable oil, plus extra for the tin 100g natural yogurt 2 medium eggs 275g self-raising flour 1 tsp baking powder 200g golden caster sugar 2 lemons, zested, 1/2 juiced 85g icing sugar edible camomile flowers or pesticide-free daisies, to decorate
1 Put 2 teabags in a heatproof mug and pour over 150ml boiling water. Leave to infuse for 20 mins, or until completely cool. Pour the cooled tea into a jug, squeezing out the teabags and discarding, then whisk in the oil, yogurt and eggs. 2 Heat the oven to 180C/160C fan/ gas 3. Lightly oil a 900g loaf tin and line with baking parchment. Tip the flour, baking powder and caster sugar into a large bowl, and mix well. Add the wet ingredients, a pinch of salt and half the lemon
28 goodfood.com MARCH 2026
zest, and whisk until you have a smooth batter. Pour into the tin and level the surface. 3 Bake on the middle shelf of the oven for 45-50 mins until risen, golden and a skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then transfer to a wire rack to cool completely. 4 Put the last teabag in a heatproof mug, pour over 50ml boiling water and infuse for 5 mins. Squeeze out and discard the teabag. Stir in the lemon juice. Spoon half over the cake and leave to soak for 5 mins. Once cool, wrap and freeze slices (or the whole cake) for up to three months. Defrost at room temp, then drizzle over the icing before serving. 5 Stir the icing sugar into the rest of the camomile lemon tea to make a thick, pourable icing. Drizzle over the cake. Scatter over the rest of the lemon zest and the edible flowers, if using. Leave to set for 30 mins. Will keep in an airtight container for up to three days. PER SERVING (10) 324 kcals • fat 11g • saturates 1g • carbs 50g • sugars 29g • fibre 1g • protein 5g • salt 0.42g
Shoot director LAURIE NEWMAN | Food stylist AMY KINNEAR | Stylist HANNAH WILKINSON
Elevate a classic lemon drizzle cake with floral notes of camomile. If you buy good-quality teabags – the kind with real flower buds inside – you can open them and use those flowers to decorate the cake. Cassie Best
main event FLOWER & SUGAR If you enjoy floralscented bakes, head to the Good Food website for these recipes: • Sugared flower shortbreads (made with edible pansies and rosewater) • English rose cake (made with rosewater and edible rose petals) • Lemon & lavender fondant fancies (made with dried lavender)
MARCH 2026 goodfood.com 29
Chocolate peanut butter flapjacks These are a lunchbox treat that pair well with a strong cup of tea. To balance the sweet flavours, we’ve used salted butter, but you could use unsalted if you prefer. Or, if you want to dial up the salt even further, you could sprinkle over a tiny pinch of sea salt flakes at the end. It’s all about tailoring it to your personal preference! Helena Busiakiewicz MAKES 16 squares or 8 bars PREP 10 mins plus cooling and optional setting COOK 25 mins EASY V
150g salted butter, plus extra for the tin 125g crunchy dark roast peanut butter 150g light brown soft sugar 4 tbsp golden syrup 2 tbsp cocoa powder 350g porridge oats 50g dark chocolate (optional) 20g salted peanuts (optional)
1 Heat the oven to 200C/180C fan/ gas 6. Butter a 20cm square tin and line with baking parchment, leaving some overhanging the rim (this will help you remove the flapjacks after baking). Chop the 150g butter into cubes, then put in a large saucepan along with the peanut butter, brown sugar and golden syrup. Melt over low heat, stirring gently using a spatula until smooth and combined. 2 Sift over the cocoa powder, stirring to combine. When the
30 goodfood.com MARCH 2026
mixture is a uniform colour and smooth, pour in the oats. Mix until fully combined, then spoon into the tin, spreading it out to the edges. Bake for 20-25 mins until bubbling and darkened at the edges. Leave to cool completely in the tin. 3 Once completely cool, lift the flapjacks out of the tin and cut into 8 bars or 16 squares. If you like, decorate the flapjacks; chop the dark chocolate into small chunks, then melt in a heatproof bowl in short bursts in the microwave or over a pan of simmering water (don’t let the bowl touch the water). Dunk one end of each bar or square into the melted chocolate, using a small spatula to help coat it. Finely chop the nuts, then sprinkle over the chocolatecoated flapjacks. Leave to set on a wire rack with a tray underneath to catch any dripping chocolate. Will keep in an airtight container for up to a week. PER SERVING (16) 263 kcals • fat 14g • saturates 6g • carbs 28g • sugars 13g • fibre 2g • protein 5g • salt 0.28g
main event MORE IS MORE If you fancy an even more luxurious treat, coat the entire top of the flapjacks in melted chocolate, then swirl with melted smooth peanut butter for a marbled effect.
SWITCH IT UP This would work with most nut butters, like almond or hazelnut. Or, try using a flavoured peanut butter, like a date or cinnamon & maple one – they’d both be delicious.
MARCH 2026 goodfood.com 31
Canned peaches cake This is a great ‘cut-and-come-again’ cake, as the oil keeps the sponge tender. Serve with plenty of hot custard for a twist on peaches and cream. Helena Busiakiewicz SERVES 8 PREP 15 mins plus cooling COOK 1 hr EASY V
200ml vegetable oil, plus extra for the tin 420g can peaches in fruit juice, drained and juice reserved (about 270g drained weight) 150g caster sugar, plus 2 tbsp 2 tsp vanilla extract 1 lemon, zested and juiced 100g Greek yogurt 2 eggs 250g self-raising flour
1 Heat the oven to 180C/160C fan/ gas 4. Oil a deep 20cm cake tin. Put half the peaches in the bowl of a mini food processor or blender, and blitz until smooth. Set aside. Reserve the remaining peaches for decorating the top. 2 Put the oil, 150g caster sugar, vanilla, lemon zest, yogurt, eggs and puréed peaches in a large bowl, and whisk until smooth. Sift over the flour and a pinch of salt, and fold to combine. Pour the
GET CREATIVE Experiment with your decoration by cutting the peaches in different ways, or arranging them into a fun pattern. Just remember that the smaller you chop them, the more likely they will sink into the batter.
32 goodfood.com MARCH 2026
mixture into the tin and arrange the reserved peaches on top. 3 Bake for 1 hr until the cake is golden, risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 20 mins, then remove to a wire rack and leave to cool completely. Will keep in an airtight container for up to a week. 4 While the cake bakes, pour the reserved peach juice, the 2 tbsp caster sugar and lemon juice into a small saucepan set over a medium heat and cook, stirring often until the syrup has reduced by half, about 5 mins. Pour into a bowl and cool slightly before brushing over the still-warm cake. As the cake cools, continue brushing over layers of the peach syrup until it has all been used. When the cake has cooled fully, slice into thick wedges and serve with custard, cream or ice cream, if you like. PER SERVING 485 kcals • fat 27g • saturates 3g • carbs 53g • sugars 29g • fibre 2g • protein 6g • salt 0.35g
main event HOW TO STORE Once cooled, the cake will keep in an airtight container for up to a week.
MAKE INTO MUFFINS Divide the mixture between 12 muffin cases, filling threequarters of the way full. Bake for 15-18 mins until golden, risen and a skewer inserted into the middle comes out clean.
MARCH 2026 goodfood.com 33
GOOD FOOD SUBSCRIPTION OFFER
Good Food made easy Cook with ease, try something new and love every bite with Good Food. Get the UK’s favourite food magazine and our award-winning app, packed with recipes, videos and chefs’ tips – all in one subscription
JUST £6.75 £3.75
per month
WITH ALL ACCESS, YOU GET • New, thoroughly tested recipes in every issue of the magazine • Unlimited access to the Good Food app, featuring hands-free Cook Mode
6 MONTHS FOR JUST £22.50* • SCAN THE QR CODE and subscribe instantly • ORDER ONLINE at goodfood.com/in-mag
• Exclusive app-only recipes and automatic shopping lists • Offers, events, masterclasses and tastings • Discounts and Subscriber’s Lounge at Good Food Shows • Dining experiences with top chefs
OFFER CLOSES 18 MARCH 2026 TERMS AND CONDITIONS *This offer is only open to new UK customers subscribing to Good Food by recurring payment methods. The closing date for this offer is 18 March 2026. You will pay £22.50 every six months, still saving 44% on the usual shop price. We reserve the right to reject or cancel subscriptions at any point if the customer has previously cancelled their subscription during the trial period for that magazine. The Good Food App is included with your print and digital subscription. Prices are discounted from the full UK subscription price and include postage and packaging. £84.24 UK/Europe and Republic of Ireland: €96/Rest of the World: US$109/USA and Canada:US$49.95/Australia and New Zealand: A$144. The discounts shown are savings calculated as a percentage of the full shop price.
34 goodfood.com MARCH 2026
Download our app today and access over 17,000 recipes, meal plans and exclusive celebrity chef content, all in one trusted app
GOOD FOOD SUBSCRIPTION OFFER Every month, our subscribers receive an exclusive new recipe. So, you’ll always be the first to try our latest ideas and get the most from Good Food
SUBSCRIBER CLUB
BONUS RECIPE
Subscribe to Good Food and get inspiration delivered to your door with recipes, the latest food trends and more, plus all these exclusive benefits
Exclusive Good Food recipe in every issue + Free digital recipe collections
Charred cabbage wedges with romesco & crispy shallots
Offers and discounts from selected partners
Enjoy as a smart starter or serve as a side with steak, roast chicken or as a sharing dish. Anna Glover SERVES 2 as a main or 4 as a side PREP 10 mins COOK 35 mins EASY V
Unique dining experiences with leading chefs
Enjoy good food every day with the UK’s no.1 food magazine
Fully tested recipes + Seasonal menu inspiration + Ways to love your leftovers
Recipe taken from the March 2025 subscriber edition of Good Food
Best available tickett prices i for Good Food Shows, with Subscriber Club Lounge access
1 hispi cabbage, cut into quarters through the core 1 tbsp olive oil, plus extra for frying 1 long shallot, cut into thin rounds and separated into rings 1 tbsp plain flour 1 lemon, zested handful of basil leaves
For the romesco 50g whole almonds 200g roasted red peppers from a jar, drained 1 large garlic clove 1 tbsp sherry vinegar 3 tbsp extra virgin olive oil, plus a drizzle to serve 1 /2 tsp smoked paprika
1 Heat the oven to 200C/ 180C fan/gas 6 or air fryer to 180C. Heat a large frying pan over a high heat. Brush the cut sides of the cabbage with oil and char in the pan for 4-6 mins on both sides until dark golden. Transfer to a tray or the air fryer, cut-side up, season and cook for 20-25 mins until the cabbage is completely tender – a knife should slide in the core easily. 2 Meanwhile, heat a 1cm depth of oil in a second frying pan over a medium-high heat. Toss the shallot in the flour, then fry in batches for 3-4 mins until golden. Drain on kitchen paper and season with salt.
3 For the romesco, toast the almonds on a tray in the oven under the cabbage or in a dry frying pan until golden. Tip into a food processor with the rest of the ingredients and blitz to a spoonable sauce. Season to taste, adding more vinegar, oil or paprika, if you like. Add a splash of water to loosen, if needed. 4 Put the cabbage on a platter. Spoon over the romesco, then top with the fried shallots. Scatter over the lemon zest and basil, and drizzle over some extra virgin olive oil. GOOD TO KNOW healthy • folate • fibre • vit c • 2 of 5-a-day PER SERVING (4) 297 kcals • fat 22g • saturates 3g • carbs 14g • sugars 2g • fibre 7g • protein 7g • salt 0.71g
MARCH 2026 goodfood.com 35
ONEPOTS
everyday comfort Easy breakfasts and brunches for the weekend
Nutritious recipes that are simple to make
Stick to your budget and save on the washing-up with more than 130 fuss-free recipes all made in just one pan or pot
On sale now
Sweet traybakes and all-in-one desserts
Available in all supermarkets or order online at magsdirect.co.uk
Every penny counts these days, so we’re helping you to maximise your weekly shop; whether that’s reinventing leftovers, stocking your storecupboard or learning new techniques, our aim to Cook Smart ensures delicious, low-cost meals.
44
50 Create the restaurant experience at home on a weeknight with a genius curry house mash-up and, if you’re celebrating Eid al-Fitr or Holi, try our thrifty feasting menus
Discover more Cook Smart recipes and guides at goodfood.com/budget
MARCH 2026 goodfood.com 37
march
cook smart
tonight
Use storecupboard heroes in these creative budget meals recipes ANNA GLOVER photographs GEORGIA GOLD
38 goodfood.com MARCH 2026
cook smart
• • • •
£1.27 per serving
STORECUPBOARD STARS
Crispy pork & broccoli noodles
Harissa White miso Sundried tomato purée Crispy chilli oil
SERVES 2 PREP 15 mins COOK 20 mins EASY
1 tbsp sunflower or vegetable oil 100g pork mince 10g ginger 2 garlic cloves 4 spring onions 1 small broccoli 2 nests of fine egg noodles 2 tsp sesame oil 1 tbsp oyster sauce 2 tbsp dark soy sauce 1 tsp honey ¼ tsp ground white pepper crispy chilli oil, to serve
1 Heat the oil in a wok or large frying pan over a medium heat and fry the pork mince for about 10 mins, stirring occasionally until golden and crisp. Meanwhile, grate the ginger and garlic, slice the spring onions and cut the broccoli into florets, chopping the stem into small pieces. Remove the pork from the pan using a slotted spoon, leaving the fat behind. Set aside. 2 Bring a pan of water to the boil and cook the broccoli for 1 min. Lift out using a slotted spoon and set aside. Add the noodles to the water, remove from the heat and leave to soak for 6-7 mins. 3 When the noodles have had half the soaking time, reheat the wok over a medium heat and fry the ginger and garlic for 1 min until fragrant. Add the spring onions and cook for a further minute. Add the broccoli and, using tongs or a slotted spoon, transfer the noodles directly from the water into the wok, bringing a little of the starchy cooking water with them to help form the sauce. 4 Add the sesame oil, oyster sauce, dark soy sauce, honey and pepper, stirring well to coat the noodles evenly. Serve in bowls and finish with a spoonful of crispy chilli oil. GOOD TO KNOW low cal • fibre • vit c • 1 of 5-a-day PER SERVING 418 kcals • fat 15g • saturates 3g • carbs 46g • sugars 8g • fibre 7g • protein 21g • salt 3.6g
get the most from our meals 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.
Optional extras are your choice If you have them, great, but if you don’t, don’t worry! We’re talking the final garnishes 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 time is of the essence in the week, but you still want inventive and delicious dinners. Our promise is that dinner will be on the table within an hour – and often in less time.
We’ll use storecupboard staples All the recipes in this series will aim to include items that are already 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 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 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.
MARCH 2026 goodfood.com 39
Harissa honey-glazed chicken traybake with squash & spelt SERVES 2 PREP 10 mins COOK 40 mins EASY
£3.46 per serving
Cod piccata with cheesy leek mash SERVES 2 PREP 20 mins COOK 20 mins EASY
3 medium floury potatoes 1 medium leek 2 tsp olive oil 1 shallot or small onion 4 tbsp plain flour 2 cod fillet pieces 25g butter 100ml chicken or vegetable stock 1 /2 lemon 2 tbsp capers 4-6 tbsp milk 100g mature cheddar
1 Wash and chop the potatoes (no need to peel) and cook in boiling salted water for 10 mins until tender. 2 Wash the leek, then finely slice. Heat the oil in a frying pan over a 40 goodfood.com MARCH 2026
medium heat and fry the leeks with a pinch of salt until softened, about 6-8 mins. Transfer to a plate. 3 Finely chop the shallot, put the flour on a plate and season. Pat the fish dry, then dip in the flour. Melt the butter in the frying pan and, once foaming, cook the fish for 1-2 mins on each side until golden and just cooked. Transfer to a plate. Fry the shallot in the pan until soft. 4 Pour in the stock, squeeze in the lemon juice and add the capers. Season. Simmer until slightly thickened and glossy. 5 Drain and mash the potatoes, then stir in the leeks, milk and cheese. Serve with the fish, spoon over the sauce and finish with black pepper. GOOD TO KNOW calcium • folate • fibre • vit c • 1 of 5-a-day PER SERVING 788 kcals • fat 34g • saturates 19g • carbs 71g • sugars 7g • fibre 8g • protein 45g • salt 2.3g
1 Heat the oven to 220C/200C fan/ gas 7. Season the chicken thighs with salt and put on a shallow baking tray. Rub half the oil into the skins. Cook for 20 mins. 2 Meanwhile, whisk the rest of the oil, 2 tbsp harissa, the honey, vinegar, thyme and seasoning in a bowl. Tip the squash and broccoli onto the tray. Pour over the harissa sauce and mix well. Roast for a further 15 mins until the chicken is cooked and the veg is tender. 3 Tip the spelt onto the tray. Stir. Pour over 2 tbsp water to steam the grains and return to the oven for 5 mins until warmed through. Swirl 1 tsp harissa through the yogurt. Roughly chop the herbs, if you have some. 4 Spoon the yogurt over the traybake and scatter over the herbs to serve, if using. GOOD TO KNOW healthy • low cal • fibre • vit c • 2 of 5-a-day PER SERVING 390 kcals • fat 10g • saturates 3g • carbs 48g • sugars 15g • fibre 8g • protein 23g • salt 0.4g
tip You can use raw butternut squash or pumpkin when in season – add to the tray with the chicken, as it needs a little more time to cook.
Shoot director FREDDIE STEWART | Food stylist LIBBY SILBERMANN | Stylist FAYE WEARS
2 chicken thighs (or 4 small) 4 tsp olive oil 2 tbsp harissa, plus 1 tsp 2 tbsp honey 1 tbsp red, white or sherry vinegar 1 tsp thyme leaves 160g frozen squash cubes (see tip) 160g long-stemmed broccoli 250g pouch of cooked spelt or other grains 3 tbsp yogurt handful of soft herbs, such as mint, dill or coriander (optional)
cook smart
£3.30 per serving
MARCH 2026 goodfood.com 41
£1.51 per serving
Miso leek & potato soup with sesame cheese dunkers
4 slices white sourdough 4 tsp white miso 2 tbsp sesame seeds
SERVES 4 PREP 15 mins COOK 30 mins EASY V ❄ soup only
1 Wash the leeks, then trim and finely slice. Chop the potatoes into small cubes (no need to peel). 2 Heat the oil in a saucepan over a medium heat and fry the leeks with a large pinch of salt for 5 mins until softened. Stir in the potatoes, grate or crush in the garlic, add the thyme and fry for 2 mins more until fragrant. Pour in the stock and bring to a simmer. Cook for 20 mins until the potatoes are tender. For the dunkers, grate the cheese into a bowl. 3 Stir the miso into the soup and blitz using a hand blender. Season and keep warm over a low heat.
2 medium leeks 2 medium potatoes 1 tbsp olive oil 1 garlic clove 1 tsp thyme leaves, plus extra to serve 600ml vegetable or chicken stock 2 tbsp white miso 2 tbsp crème fraîche or double cream For the dunkers 100g emmental, gruyère, comté or other nutty hard cheese (vegetarian, if needed)
42 goodfood.com MARCH 2026
4 Heat the grill to high. Toast the sourdough for 2 mins on one side, then flip and spread the miso over in a thin layer. Sprinkle over the cheese and seeds, and grill for 2-3 mins until the cheese is golden and bubbling. Cut into strips. Serve the soup topped with the crème fraîche, a few thyme leaves and black pepper, with the dunkers on the side. PER SERVING 498 kcals • fat 19g • saturates 9g • carbs 54g • sugars 7g • fibre 8g • protein 23g • salt 3.5g
tip This soup freezes well – make a double batch and keep some for when you need a warming meal in minutes.
cook smart
Spiced baked feta with bean ragu & walnuts SERVES 2 PREP 5 mins COOK 20 mins EASY V
£2.10 per serving
400g can of chopped or cherry tomatoes 1 garlic clove 1 tsp dried oregano, plus a pinch 400g butter beans 2 tbsp sundried tomato purée 2 tsp harissa 200g block of feta 2 tsp olive oil 25g walnuts 2 tsp honey crusty bread or pasta, to serve
1 Heat the oven to 200C/180C fan/ gas 6. Put the chopped tomatoes in a small baking dish. Grate in the garlic, then add 1 tsp oregano, the drained butter beans, tomato purée and harissa, if using. Season well. Nestle in the feta, drizzle over the oil, add a pinch more oregano and bake for 20 mins until golden and bubbling. Or, cook in the air fryer at 180C for 20 mins. 2 Crumble over the walnuts and top with a drizzle with the honey. Serve with pasta or crusty bread. GOOD TO KNOW calcium • fibre • 2 of 5-a-day • gluten free PER SERVING 592 kcals • fat 37g • saturates 16g • carbs 31g • sugars 17g • fibre 11g • protein 27g • salt 2.9g
tip Warm the crusty bread for a few minutes in the oven if it’s on, or use the second drawer of your air fryer, if you have one.
Look out for new storecupboard stars next month and check the app for new ideas for even more ways with the ingredients used here if you have some leftover.
MARCH 2026 goodfood.com 43
monday mash-up
Fast food
makeover Curry house starter meets chicken shop staple in this weeknight winner
recipe BARNEY DESMAZERY photograph GEORGIA GOLD
Crisp and spicy, these are a treat, and so versatile – you can use them to fill naan wraps, bao or burger buns, or include in a curry-themed spread of small plates. SERVES 4 PREP 10 mins plus marinating COOK 20 mins EASY
3 skinless chicken breasts, cut into finger-sized strips 2 medium onions, finely sliced 1 tsp cumin seeds 1 tsp ground coriander 1 tsp garam masala 1 /2 tsp ground turmeric 1 /2 tsp chilli powder 100g plain flour 50g cornflour 1 tsp baking powder 1 green chilli, deseeded and chopped (optional) handful of fresh curry leaves (optional) sunflower or vegetable oil, for frying or drizzling naans, salads and sauce (see tips), to serve (optional)
44 goodfood.com MARCH 2026
1 Put the chicken strips and onions in a large bowl with all the spices and a good pinch of salt, then toss to evenly coat the chicken. Leave for 20 mins or longer, if you can, for the flavour to develop. Will keep covered and chilled for 24 hrs. 2 Scatter the flour, cornflour and baking powder over the spiced chicken and onions, and stir in 4 tbsp water to make a thick, sticky batter that clings to the meat. Add the green chilli, curry leaves (if using) and a pinch more salt. 3 Heat a 2-3cm depth of oil in a large frying pan or wok until a drop of batter sizzles straightaway. Working in batches, use two spoons to scoop up and lower the battered chicken and onion pieces carefully into the oil. Fry for 4-5 mins, turning until deep golden, crisp and cooked through. Drain on kitchen paper and keep warm while you fry the rest. Serve how you like – we like to wrap them in warm naans with salad and yogurt sauce (see tips). PER SERVING 380 kcals • fat 11g • saturates 0.1g • carbs 36g • sugars 4g • fibre 3g • protein 33g • salt 0.74g
tips • Crunchy slaw Finely shred 1 /2 small white cabbage, grate 1 carrot and thinly slice 1 /2 red onion, then tip it all into a bowl with a handful of coriander leaves. Squeeze over the juice of 1 /2 lemon, add a pinch of salt, and toss well to combine. • Yogurt sauce Combine 150g Greek yogurt, 1 tbsp mango chutney and 1 /2 tsp ground cumin in a small bowl, then season to taste.
Shoot director FREDDIE STEWART | Food stylist LIBBY SILBERMANN | Stylist FAYE WEARS
Onion bhaji chicken tenders
cook smart
MARCH 2026 goodfood.com 45
A modern Celebratory dishes to mark Eid al-Fitr (19-20 March) are reworked for the air fryer to save time and energy recipes ZAYNAH DIN photograph GEORGIA GOLD
Eid table Zaynah Din is a British-Pakistani chef who has built a huge following on social media with easy recipes packing big flavours, often with a fusion twist. Her viral Ramadan series and best-selling cookbook Desified showcase her uniue style of cooking and here, she shares her take on classic dishes for breaking the fast – made in the air fryer. @zaynahsbakes
48 goodfood.com MARCH 2026
cook smart
Tandoori-style lamb chops
MARCH 2026 goodfood.com 49
Tandoori-style lamb chops SERVES 4 PREP 5 mins plus at least 1 hr marinating COOK 10 mins EASY
1 lemon 3 tbsp yogurt 1 tbsp tomato purée 1 tbsp olive oil 1 heaped tbsp garlic & ginger purée 1 tsp Kashmiri chilli powder 1 tsp paprika 1 tsp garam masala 1 tsp smoked paprika ¼ tsp ground turmeric 1kg lamb chops naan and chutney, to serve
tips
50 goodfood.com MARCH 2026
MAKES 10-12 PREP 40 mins COOK 35 mins EASY
250g plain flour ½ tsp ajwain seeds 1 tbsp vegetable oil For the filling 1 small Maris Piper potato (about 150g) 1 red onion 1 ½ tbsp vegetable oil 500g lamb or beef mince 1 tsp hot or mild chilli powder 1 tsp garam masala ½ tsp cumin seeds 75g frozen peas 1 tbsp plain flour
1 Juice the lemon into a large bowl, then tip in the yogurt, tomato purée, oil, garlic & ginger purée and spices. Season with 1 tsp fine sea salt and some black pepper, then add the lamb chops and mix with your hands to coat. Chill for at least 1 hr, or for best results, overnight – the yogurt will help tenderise the lamb, so the longer, the better. 2 When ready to cook, heat the air fryer to 200C. Gently shake the excess marinade off the lamb chops, then transfer to the air fryer basket and cook for 8-10 mins, turning halfway through, until charred and crispy at the edges and pink in the middle. Serve hot with warm naan and chutney. GOOD TO KNOW gluten free PER SERVING 411 kcals • fat 29g • saturates 13g • carbs 4g • sugars 3g • fibre 1g • protein 33g • salt 1.67g
• You can freeze the samosas at the end of step 3 on a lined baking tray until solid, then transfer to a freezer bag to keep frozen for up to three months. You can air-fry from frozen, adding a few minutes to the cooking time. • If you don’t fancy making the dough for these, you can use 12 frozen spring roll sheets.
Air fryer keema samosas
1 Mix the flour and ajwain seeds with ¼ tsp fine sea salt in a bowl. Pour in the oil, then slowly add 150ml water until you have a soft dough. Cover and set aside (see tips). 2 Cut the potato into ½cm cubes and finely chop the red onion. Heat 1 tbsp oil in a large non-stick pan over a medium heat and fry the onion for 5 mins until golden. Add the meat and cook until browned all over, about 8-10 mins. Mix in the potatoes and reduce the heat to low. Cover and cook for 10 mins until the potatoes are tender, then stir in the spices and peas, and season. Cook for 2-3 mins more. 3 Combine 1 tbsp flour and 1 tbsp water in a small bowl to create an edible glue. Roll the dough out until it’s as thin as possible (without tearing) and cut into roughly 6 x 24cm rectangles. Fold one of the bottom corners up to meet the edge, then repeat with the other bottom corner to make a cone shape. Fill the cone with a heaped tablespoon of the meat filling, then fold over twice more to enclose it. Seal tight using the glue. (See tips.) 4 Heat the air fryer to 180C. Brush the samosas with the remaining ½ tbsp oil and cook for 10-12 mins, flipping halfway, until evenly golden brown. PER SERVING (12) 208 kcals • fat 8g • saturates 3g • carbs 21g • sugars 1g • fibre 2g • protein 11g • salt 0.2g
Shoot director FREDDIE STEWART | Food stylist LIBBY SILBERMANN | Stylist FAYE WEARS
Eid al-Fitr – the Festival of Breaking the Fast – is a celebration that marks the end of Ramadan, the month when Muslims fast from dawn until sunset. Ramadan is one of the five pillars of Islam, and Eid alFitr celebrates the conclusion of this demanding period of fasting, prayer, self-reflection and charity. Families and friends come together to share food and drink, and exchange gifts.
cook smart
MARCH 2026 goodfood.com 51
3 ways with
Worcestershire sauce When going out isn’t an option, add a dash of excitement to a night in using this classic British condiment recipes ANNA GLOVER photographs MIKE ENGLISH
Steak diane While steak is a big purchase, the smart part of this recipe is that it makes lots of mushroom sauce, which you can use the next day on jacket potatoes or tossed through pasta for a thrifty, speedy meal. You can also serve it on toast for brunch. SERVES 2 with leftover sauce PREP 15 mins plus resting COOK 25 mins EASY
2 steak fillets (rib-eye or sirloin) 1 tbsp olive oil 2 tbsp salted butter, softened 1 rosemary sprig 1 garlic clove, bashed 1 long shallot, finely chopped 200g chestnut mushrooms, sliced 2 vine tomatoes, chopped 125ml red wine 100ml chicken stock 1 tbsp French or Dijon mustard 150ml double cream 1-2 tbsp Worcestershire sauce dash of Tabasco rocket and potato wedges, to serve
1 Let the steak fillets come to room temperature for 30 mins, then pat dry using kitchen paper. 2 Heat a heavy-based frying pan or skillet over a high heat. Season the steaks on both sides, then rub with the oil. Sear for 1-2 mins, or until brown. Flip and add 1 tbsp butter, the rosemary and garlic. Spoon the melted butter over the steaks, frying for 3-6 mins more, or until cooked to your liking, then remove to a plate to rest. 3 Add the remaining 1 tbsp butter to the pan, reduce the heat to medium and fry the shallot for 5 mins until softened, scraping any browned bits from the bottom of
52 goodfood.com MARCH 2026
the pan. Add the mushrooms and cook for 10 mins until golden and any water released has evaporated. Stir in the tomatoes, season lightly, then pour in the wine. Bubble until reduced by half, then add the stock and mustard. Bring to a simmer. Stir in the cream, Worcestershire sauce and Tabasco. Season to taste, or add more mustard or Worcestershire sauce, if you like.
Once cool, will keep chilled for up to three days. Reheat until piping hot. 4 Pour any resting juices from the steaks into the sauce. Carve the steaks, if you like, and serve with rocket and potato wedges and some of the sauce spooned over. Finish with black pepper. Reserve the leftovers for another meal. PER SERVING 856 kcals • fat 69.2g • saturates 38g • carbs 8.4g • sugars 7.3g • fibre 2.2g • protein 37.1g • salt 2g
cook smart
Ultimate bloody mary Flavoured vodka is very trendy at the moment, but if you have a bottle of the regular stuff at the back of your cupboard, you can make your own and use it in this classic cocktail. SERVES 2 PREP 10 mins plus overnight infusing EASY
100ml vodka 1 small red chilli, sliced 1 tsp light brown soft sugar 1 lemon, juiced and cut into wedges (you’ll need 1 tbsp juice plus 1 strip of lemon peel and 1 wedge) ice 400ml tomato juice 2 tsp Worcestershire sauce 1 /2 -1 tsp Tabasco 1 tsp celery salt 1 /2 tsp ground white pepper 1 tsp sea salt flakes 1 tsp sherry vinegar 1 celery stick cherry tomatoes, cornichons and olives on skewers to garnish (optional)
1 Put the vodka, chilli, sugar and lemon peel in a clean jam jar or covered container, and shake until the sugar dissolves. Leave to infuse for 6 hrs or overnight. 2 Put a handful of ice in a jug and pour over the infused vodka. Add the lemon juice, tomato juice, Worcestershire sauce, Tabasco and a pinch each of the celery salt, white pepper and sea salt. Mix well. Add the vinegar to taste, then add more salt, pepper and Worcestershire sauce or Tabasco sauce, if you like. 3 Rub the lemon wedges around the rims of two tall glasses. Combine the remaining salts and white pepper on a plate, then dip the rim of each glass in to coat. 4 Strain in the bloody mary over more ice and serve with a celery stick each. You can also add cherry tomatoes, olives and cornichons on skewers, if you have them. PER SERVING 150 kcals • fat 0.1g • saturates none • carbs 10g • sugars 9g • fibre 2g • protein 2g • salt 1.83g
cook smart Rarebit cauliflower cheese While you can make this as a side dish, using a few simple ingredients to up the umami flavour means that budget-friendly cauliflower can also be the star of the show. Serve with crusty bread to mop up the sauce. SERVES 4-6 as a side PREP 10 mins plus resting COOK 45 mins EASY 1 large cauliflower 50g salted butter 50g plain flour 200ml brown ale 250ml whole milk 3 bay leaves 200g mature cheddar, grated 1-11/2 tbsp English mustard 2 tbsp Worcestershire sauce
54 goodfood.com MARCH 2026
1 Separate the leaves from the cauliflower, halving any larger ones through the stem. Break the cauliflower into florets and cut the stalk into 2cm pieces. Tip the stem pieces into a tiered steamer or metal colander set over a pan of boiling water. Add the florets, then the leaves. Cover with a lid and steam for 8-10 mins, or until the stalk and florets can just be pierced with a knife. Leave to dry. 2 Heat the oven to 200C/180C fan/ gas 6. Melt the butter in a pan over a medium-low heat until foaming. Sprinkle in the flour and mix to make a paste. Cook for 1-2 mins, or until it starts to smell nutty. Add the ale, a splash at a time, stirring continuously until all the beer has been incorporated and a smooth
paste forms. Add the milk and bay leaves, and cook until the sauce just coats the back of a spoon. 3 Stir the cheese, mustard and Worcestershire sauce into the sauce, then season with a little salt and plenty of black pepper. Remove the bay leaves. 4 Tip all the cauliflower into a baking dish and pour over the cheese sauce. Mix briefly to coat – the leaves will crisp up if you leave a few exposed, which creates nice texture. Bake for 30-35 mins, or until golden and bubbling. Leave to rest for 5 mins before serving. PER SERVING (6) 327 kcals • fat 21.9g • saturates 12.9g • carbs 15.8g • sugars 7.6g • fibre 3g • protein 13.8g • salt 1.5g
advertisement feature
10-minute herby pork gnocchi bolognese
Tried and tested
Discover why Gousto was chosen as Good Food’s best overall recipe box for 2026
I
f you’re looking to give recipe boxes a go this year, the Good Food reviews team recently tested some of the most popular options over on the Good Food website – and Gousto came out on top with 4.5 stars. Here’s what they loved most about it.
Quality ingredients
Exceptional range
Simple yet delicious
Gousto’s variety is one of its biggest appeals. There are more than 175 recipes to choose from, with the menu rotating each week, so you’ll never run out of options to try. This is ideal if you like experimenting with new flavours, or don’t have much time to shop but still want something quick, easy and tasty.
The first recipe Good Food tested was the high-protein Moroccan-style meatballs and bulgur wheat grain bowl, which was easy to make, with a speedy sauce and decent portion sizes. The team also made a roasted red pepper orzo with goat’s cheese – a quick and simple midweek crowd-pleaser that they could see becoming a staple, with a very generous log of goat’s cheese to crumble on top.
Something for everyone There are lots of different recipe styles to choose from (such as Double Protein, Quick & Easy, Everyday Favourites or Premium) and you can filter by dietary needs, such as vegetarian, dairy-free or gluten-free, so you can create the box that best suits you. If you’re a regular customer, the Gousto app makes ordering and saving your favourite meals easy, too.
When the Gousto box arrived, the ingredients were all intact and felt good quality. It was also great to get a chance to use more unusual spices, such as baharat, without needing to buy a whole jar that you might not use again.
Use code GOODFOOD50 or scan the QR code to get 50% off your first box. 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. Subject to availability and geographical restrictions. Visit gousto.co.uk/ndd.
READY TO ORDER? Simply head to gousto.co.uk/goodfood, choose your box size (one to five people), add your recipes and pick your preferred delivery day. Once you’ve ordered, your perfectly portioned ingredients will be delivered to your door, along with step-by-step recipe cards, so you can whip up a different dish every night with ease. Plus, you can skip, cancel or change the frequency of your subscription whenever you like.
MONTH MARCH YEAR 2026 goodfood.com 55
Alu tamatar masala
Celebrate elebra
Holi H
Cook a spread of Chetna Makan’s traditional snacks to mark the Festival of Colours (4 March)
56 goodfood.com MARCH 2026
cook smart
Masala dosa Chetna Makan is a food writer and cookbook author who also runs the popular YouTube channel Food with Chetna. @chetnamakan
MARCH 2026 goodfood.com 57
Alu tamatar masala
Masala dosa
Masala chana chaat
This is potatoes cooked in tomato masala, which might sound quite plain, but don’t underestimate this dish – the potatoes soak up all the beautiful spices and flavours.
The batter will keep in the fridge for up to five days if you want to get ahead on prep.
SERVES 4 PREP 15 mins COOK 25 mins EASY V
SERVES 4 PREP 15 mins COOK 25 mins EASY V
6 medium potatoes (about 1kg), roughly chopped 2 tbsp sunflower oil 1 tsp black mustard seeds 6-8 curry leaves 1 green chilli, thinly sliced 2 garlic cloves, finely chopped 2.5cm piece of ginger, peeled and finely chopped 5 medium tomatoes, finely chopped 1 tsp garam masala 1 /2 tsp chilli powder 1 /2 tsp ground turmeric handful of coriander leaves
1 Bring a large pan of water to the boil over a medium-high heat and cook the potatoes for 10-15 mins until just tender (a cutlery knife should just be able to cut through). Drain and set aside. 2 Heat the oil in a large frying pan over a low heat and add the mustard seeds. When they begin to pop, add the curry leaves, chilli, garlic and ginger, and cook for 1 min until the aromas start to release. Stir in the tomatoes, then cover and cook for 10 mins until soft and mushy. 3 Add the garam masala, chilli powder, turmeric and 1 tsp salt. Mix well and cook for another minute before adding the cooked potatoes. Pour in 200ml water, cover and simmer for 10 mins until the potatoes are completely tender. Mash a few of the potatoes with a potato masher, keeping the rest whole. Sprinkle over the coriander leaves to serve. GOOD TO KNOW vegan • low fat • vit c • 1 of 5-a-day • gluten free PER SERVING 252 kcals • fat 6g • saturates 1g • carbs 41g • sugars 5g • fibre 5g • protein 5g • salt 1.3g
MAKES 20 PREP 20 mins plus overnight soaking and 24 hrs fermenting COOK 45 mins MORE EFFORT V
300g white rice 100g split urad dal 10g fenugreek seeds neutral-tasting oil (such as sunflower), for drizzling
1 Tip the rice into a large bowl and cover with 500ml water. Combine the urad dal and fenugreek seeds in a second bowl, then pour over 400ml water. Cover both bowls and leave to soak overnight. 2 The next morning, pour the soaked rice and its water into a food processor. Blitz for 1 min until a thick paste forms – you can add a little extra water, if needed. The rice mixture may be thinner in texture and more glue-like. Tip into a bowl and repeat with the urad dal mixture. Pour this into the rice mixture and combine. Cover and leave in a warm part of the kitchen to ferment for 24 hrs. You will find that the batter rises a little, smells sour and has bubbles on top. At that point, transfer it to the fridge until you are ready to cook. 3 Check the batter is the right consistency – it should be easy to spread, like crêpe batter (add a little more water, if needed). Heat a few drops of the oil in a large, non-stick frying pan over a medium heat and carefully wipe the oil around the pan using kitchen paper. Pour a ladleful of batter into the pan and use the bottom of the ladle to spread it over the base, making a large, thin dosa. Drizzle 1 tsp oil around the edge of the dosa and turn up the heat. Cook until it turns golden and releases from the pan. Fold the dosa in half and remove from the pan. Repeat with the remaining batter. GOOD TO KNOW vegan • gluten free PER SERVING 72 kcals • fat 1g • saturates 0.1g • carbs 14g • sugars 0.1g • fibre 0.2g • protein 3g • salt 0.01g
58 goodfood.com MARCH 2026
4 tbsp sunflower oil 3 potatoes, cut into 3cm cubes and boiled 400g can chickpeas, drained and rinsed 1 small red onion, finely chopped handful of pomegranate seeds (about 35g) For the spice mix 1 tsp chilli powder 1 tsp ground cumin 1 tsp chaat masala 1 /4 tsp caster sugar For the coriander chutney 30g coriander, roughly chopped 10g mint leaves, roughly chopped 1 /4 tsp caster sugar 2 green chillies (deseeded if you prefer less heat), roughly chopped 1 lemon, juiced For the yogurt 150g natural yogurt 1 /4 tsp ground cumin 1 /4 tsp chilli powder
1 To make the spice mix, mix all the spices with 1/2 tsp salt in a small bowl and set aside. Heat the oil in a pan over a high heat and cook the potatoes for 6-8 mins, stirring regularly, then mix in the chickpeas and spice mix. Reduce the heat to medium and cook for a further 5 mins until the chickpeas and potatoes are golden and slightly crispy. Transfer to a serving plate. 2 To make the chutney, tip all the ingredients into a blender with 1/4 tsp salt and blend until smooth, adding 1 tbsp water, if needed. In a bowl, mix the yogurt and spices with 1 /2 tsp salt and 50ml water. 3 Drizzle the yogurt over the potato and chickpea mixture, then dot over the chutney. Sprinkle the red onions and pomegranate seeds over the top to serve. GOOD TO KNOW fibre • vit c • 1 of 5-a-day • gluten free PER SERVING 313 kcals • fat 15g • saturates 2g • carbs 33g • sugars 7g • fibre 6g • protein 9g • salt 1.93g
cook smart
MARCH 2026 goodfood.com 59
Chilli pakora These might sound hot, yet they aren’t because mild chillies (padron peppers) are used to make them. You can use any type of chillies you like. MAKES 20 PREP 15 mins COOK 40 mins MORE EFFORT V
2 medium floury potatoes 20 padron peppers 1 /4 tsp chaat masala 1 /4 tsp garam masala 1 /4 tsp ground cumin tamarind chutney, to serve For the batter 120g gram (chickpea) flour 1 /4 tsp ground turmeric sunflower oil, for deep-frying
1 Cut the potatoes into bite-sized pieces and tip into a pan of cold, salted water. Bring to the boil and cook for 10-15 mins until tender. Drain well and leave to steam-dry for 5 mins before mashing well. 2 Cut a slit into the middles of the peppers vertically, and carefully scrape out the seeds using a teaspoon. Tip the mashed potatoes into a bowl with all the spices and 1/4 tsp fine sea salt. Carefully stuff this into the chillies. 3 In another bowl, combine the flour and turmeric with 1/4 tsp fine sea salt and 140ml water, and mix well. The batter needs to be just thick enough to coat the chillies, so add another 10ml water if needed. 4 Fill a deep saucepan by no more than a third with sunflower oil and heat over a medium heat until it reaches 170C. Dip the stuffed chillies in the batter to coat. Carefully lower into the hot oil and fry in batches of three to five, depending on how large your pan is, for 4-5 mins, turning them around halfway through. Remove with a slotted spoon. Serve hot with the tamarind chutney for dipping. GOOD TO KNOW vegan • gluten free PER SERVING 62 kcals • fat 3g • saturates 0.4g • carbs 6g • sugars 0.3g • fibre 1g • protein 2g • salt 0.14g
60 goodfood.com MARCH 2026
Every Indian festival is as much about the food as anything else, and Holi is no different. Growing up, we would celebrate Holi with our neighbours and every family made their favourite snacks for the gathering. Among other things, pakora always seem to shine through Chetna
MARCH 2026 goodfood.com 61
Chilli pakora recipe photograph MELISSA REYNOLDS-JAMES | Shoot director JORDAN EDMONDS-MOORE
Food stylist ROSIE REYNOLDS | Stylist FAYE WEARS
cook smart
Welcome to
s ’ w e h t a M & a n n a Jo
table for four Gavin & Stacey stars Joanna Page and Mathew Horne host our new podcast and YouTube series, where they invite a well-known duo for dinner. First up are comedian Russell Howard and his best friend and producer, Dan Atkinson portraits DAVID COTSWORTH
62 goodfood.com MARCH 2026
table talk al
“You just need to be able to cook three things well…”
Comedy duo Russell Howard and Dan Atkinson on starting out in comedy, how they became friends and their biggest cooking disasters
ON THE MENU Spiced honey-glazed halloumi & fig salad Because Russell says halloumi is “the king of cheeses” One-pot paneer curry pie (p64) Because they both love spice and curries Toffee apple sticky toffee pudding Because apples are a big part of their West Country heritage
Mathew Horne Before we even get into food, I need to know this – how do you both feel about eating on camera? Because I’m convinced there’s something about the way I eat that annoys people. Russell Howard I like people who've got quirky eating habits. Joanna Page I’ve made peace with it now. I just think it never looks good, does it? But Russell, you and Dan have known each other forever. How did you first meet? Russell We first met at a comedy club in York; Dan was running the club and I was doing the gig. I was 22. Dan Atkinson We’re the same age, we both grew up in and around Bath and Bristol. This was around 1997. Joanna What was the comedy circuit like back then? Dan There wasn't much of a commercial angle then, so it was groups of enthusiasts getting together in weird places with no quality control. Russell There was a bloke performing; he was eating a banana with a spoon and singing the theme tune to The Sweeney. I remember thinking, ‘I think I can do this’. Mathew That is reassuring, actually. What was it about each other that made you think, yeah, this is someone I want to work with? Russell He was just being funny. There'd been a power cut in York and he told a really funny story about having a poo by candlelight and how it was like suddenly being transported back to Dickensian times. You could see the audience laughing along. Dan Some people would do the same jokes gig to gig, but others were improvising for real. It was really exciting. Joanna Food comes up a lot when you talk about your friendship. Dan, what was the first thing you cooked for Russell? Dan It was a mackerel dauphinoise. And it was one of three things that I could make at the time. Joanna I love that idea because I don’t want to be good at everything.
Dan You don’t need to be good at everything. You just need to be able to make three things well, then people are like, ‘Oh, this guy can cook.’ Mathew What are the three? Dan A good curry, the mackerel dauphinoise and a fresh pasta. Joanna Fresh pasta feels very ambitious. Dan The first time I made ravioli, I forgot to put flour in between the different pastas. I went back to it and it was a big clump, one giant raviolo. Mathew That’s not a dish, that’s a threat. Russell, have you cooked for Dan? Russell It was a butter chicken. I made it for my son but he wasn’t eating it, so I wanted Dan to try it and say, ‘this is incredible’. Dan I told you it was great, but I hated every moment of it. But that's a psychological problem. Joanna Cooking for kids is a whole other thing. Russell It is really frustrating when you put so much effort in and then they don't want it. Mathew It’s the rejection that hurts. Joanna Food felt different when we were growing up, didn’t it? Russell In the 90s, you ate what you were given or you didn't have anything. Mathew Russell, have you ever had a proper cooking disaster? Russell I tried to cook beef wellington. The pastry kept falling apart and it was so bloody. Joanna Despite all that, food is clearly something you both love. Russell There are so many pockets in Britain of these magical cuisines that only exist in that place. And I just think it's so exciting.
try the curry pie for yourself MARCH 2026 goodfood.com 63
table talk One-pot paneer curry pie SERVES 6 PREP 25 mins plus cooling and resting COOK 1 hr 25 mins MORE EFFORT V
2 tbsp vegetable oil 440g paneer, cut into 2cm cubes 4 tbsp ghee or butter 2 large onions, finely sliced 2 large garlic cloves, crushed thumb-sized piece of ginger, finely grated ½ tsp hot chilli powder 2 tsp ground cumin 2 tsp fenugreek seeds 1½ tbsp garam masala 2 x 400g cans chopped tomatoes 1 tbsp caster sugar 300g potato, peeled and cut into 2cm cubes 150g spinach 150g frozen peas 100ml double cream 2 tbsp cashew nut butter plain flour, for dusting 320g sheet all-butter puff pastry 1 egg plus 1 egg yolk, lightly beaten together (freeze the leftover white for another recipe) 2 tsp nigella seeds pilau rice or green veg, to serve
1 Heat the oil over a medium heat in a shallow flameproof casserole dish (about 30cm wide) and fry the paneer for 5 mins, turning over using tongs until each side is golden. Remove to a plate lined with kitchen paper. 2 Melt the ghee or butter in the dish over a medium-low heat and fry the onions with a large pinch of salt for 15 mins, or until softened and caramelised. Stir in the garlic and ginger, cook for 1 min, then tip in the spices and fry for 2 mins more. Scrape the spiced onions into a food processor or blender along with the chopped tomatoes, and blitz until smooth. Pour back into the pan along with 11/2 cans of water, then stir through the sugar and potatoes. Bring to the boil, turn down to a simmer, cover and cook, stirring occasionally for 20-25 mins, or until the potato is just tender. 3 Add the spinach and peas, and cook for 5 mins. Stir in the cream and cashew butter, then return the paneer to the pan and season to taste. Remove from the heat and set aside to cool completely. 64 goodfood.com MARCH 2026
4 Heat the oven to 220C/200C fan/ gas 8. Roll the pastry out on a lightly floured surface until it’s just bigger than the casserole dish. Cut a thin strip off each side and fix these around the edge of the dish. Roll the pastry sheet over the top and press the edges with a fork to seal, tucking in any overhang. Brush over the egg, sprinkle over the nigella seeds and bake for 30-35 mins, or until golden brown. Leave to rest for 15 mins before serving with pilau rice or green veg. GOOD TO KNOW calcium • folate • fibre • iron • 2 of 5-a-day PER SERVING 871 kcals • fat 60g • saturates 31g • carbs 47g • sugars 17g • fibre 7g • protein 31g • salt 0.7g
LISTEN OR WATCH To enjoy the full interview, search ‘Table for Four’ wherever you get your podcasts, or catch the full episode on YouTube.
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.
Spring
treats made
r e i s ea Get everything you need
Find tasty recipes
See a daily breakdown of 7 key nutrients
Including more than 1,000 from
Start your 7-day free trial today
cover story
16-page special
p e Sl e
Everything you need to know about
A
re you tired all the time? Do you long for better quality sleep and to wake up feeling energised? You’re in good company. In our recent Good Food Nation Survey, we asked you about your energy levels – and you’re struggling. Only a third of you say you sleep well. We listened, and we’re here to help. In this new special from Good Health by Good Food, we take a deep dive into how sleep impacts our health, and reveal the science-backed ways we can improve our rest. This is the first in our new series of in-depth investigations into the lifestyle topics that you say affect you most. In future issues, we’ll be looking at how you can improve your brain health, manage weight loss for long-lasting results and how to ensure you’re eating enough protein. As ever, our advice, recipes and guides are written and checked by our top team of experts, and we include the latest science so you can live your best, healthiest life. Check us out on social media, too, at: @GoodHealthbyGoodFood Until next month,
Emma hartfiEld, hEalth Editor
• Are you tired all the time? (p68) • Eat right to sleep tight (p70) • What’s wrecking your rest? (p78) • Can supplements help? (p80) MARCH 2026 goodfood.com 67
Are you Meet our experts ISSIE KEELING, DEPUTY HEALTH EDITOR Issie looks after all health content for Good Food and our sister title olive.
KERRY TORRENS, REGISTERED NUTRITIONIST Kerry has a postgraduate diploma in personalised nutrition.
MELISSA KUMAN, SOCIAL MEDIA CREATOR Melissa is a nutritionist posting for Good Health by Good Food.
tIreD all the time? I
f there’s one health topic we all think about, it’s sleep. Is eight hours a night really the gold standard? Can you ‘bank’ sleep at weekends? Why do some people seem to thrive on less, while others are useless without a full night’s rest? With so much advice swirling around, it’s no wonder many of us are left confused and sometimes anxious about whether we’re getting it right. Here’s what the science actually says about how much sleep we need, why it matters, and how to tell if you’re getting enough.
requirements change across our lives. Children aged three to five need the most, requiring 10-13 hours regularly (per night and daytime naps). Children aged six to 13 years benefit from nine to 12 hours a night, while adolescents aged 14-17 years need eight to 10 hours – though their natural body clocks often make early mornings a struggle. For young adults aged 18-25 years, seven to nine hours is ideal, and this guideline continues into midlife and older age, though sleep quality may decline and sleep may become more fragmented as we get older.
Why the ‘7-9 hours a night’ guideline isn’t the whole story
What happens if you regularly get too little sleep?
You’ve likely heard that adults should aim for seven to nine hours of sleep each night. This range is a solid starting point, but it’s not a one-size-fits-all prescription. Sleep needs are shaped by factors such as age, genetics, life stage and gender, as well as environmental and behavioural factors. Most healthy adults do best with somewhere between seven and eight-anda-half hours, but some genuinely need a little more or less. There is no magic number: the best sleep is the amount that leaves you refreshed and ready for the day ahead. It’s also important to know that sleep
Most of us have felt the effects of a late night, such as grogginess, irritability and brain fog the next day. But, regularly skimping on sleep can have much bigger consequences. Adults who consistently get less than seven hours a night are more likely to experience weight gain and have a higher risk of type-2 diabetes, heart disease, stroke and depression. Lack of sleep can also disrupt your immune system, making you more prone to infections, and can even affect your cholesterol, blood pressure and blood sugar levels. For children and teenagers, insufficient sleep
DId you know? Growth hormone, or SomatotropIn – whIch Is important throuGhout our life – typically peakS Shortly after falling aSleep. thiS hormone helpS the boDy undertake tasks lIke memory conSoliDation, fat-burnInG anD GrowInG anD repairing muscle anD bone. reGularly GoInG to bed late blunts thiS hormone, and could explaIn why you’re not Seeing results from your exercIse reGime, or why your memory fails you.
68 goodfood.com MARCH 2026
The best measure of good sleep is not your tracker stats, but how rested and alert you feel in the morning
can impact attention, behaviour, learning and emotional wellbeing. In both adults and younger people, chronic sleep loss can disrupt hormones that control appetite, making it harder to maintain a healthy weight.
Can you get too much of a good thing? While much of the focus is on getting enough sleep, consistently sleeping for longer than nine hours can also be a sign that something isn’t quite right. Oversleeping – also called hypersomnia – is linked with higher BMI and increased risk of cardiovascular disease, and can be associated with mental health challenges. It’s not just about the hours in bed – both too little and too much sleep can signal underlying health issues.
Forget the perfect number – here’s what to watch instead If you’re obsessively tracking your sleep with a fitness device, you’re not alone. But, while gadgets can be useful, they don’t always tell the whole story. What matters most is how you feel day-to-day. Are you waking up feeling refreshed? Do you have enough energy to get through daily activities? Can you concentrate and remember things clearly? When it comes to sleep, quality is as important as quantity. Good sleep involves cycling through all the stages of sleep, including deep and REM sleep, which help with memory, repair and emotional balance. If you’re tossing and
There’s no magic number – the best sleep is the amount that leaves you refreshed and ready for the day ahead
turning, waking frequently or feeling unrefreshed despite spending enough hours in bed, it’s worth looking at your sleep habits or speaking to your GP if problems persist.
Sleep reality checkS • Catching up at weekends doesn’t fully fix chronic sleep loss – regular shortfalls can’t be erased by a lie-in • ‘Enough’ but poor-quality sleep won’t suffice – you can spend eight hours in bed and still wake unrefreshed • Sleep needs are personal – some people naturally need more or less than the average • Oversleeping can signal health issues – regularly sleeping more than nine hours may be a sign to check in with your GP • Bedtime consistency matters – changing sleep times drastically between weekdays and weekends can disrupt your body clock If you’re worried about ongoing sleep problems or if poor sleep is affecting your mood, memory or general health, don’t hesitate to speak with your GP or look up NHS sleep resources. Remember, sleep is a foundation for good health, and not another thing to feel guilty about. Focus on creating a restful routine, listen to your body and aim for the amount of sleep that helps you feel and perform at your best.
MARCH 2026 goodfood.com 69
EAT RIGHT
SLEEP TIGHT
The nutrition–sleep connection What you eat and drink throughout the day can play a meaningful role in supporting your natural sleep rhythms. Food isn’t a magic cure, but it can help create the right conditions for a more restorative night, especially when paired with other healthy habits
Which nutrients and foods best support sleep? Certain nutrients have been shown to help the body wind down and prepare for sleep. Magnesium – found in foods like dark green leafy vegetables (including spinach), as well as nuts, seeds and wholegrains – is known for its calming properties. It helps relax muscles and quieten the nervous system, both of which are important when you’re trying to drift off. A lack of magnesium has been linked to restless nights and difficulty staying asleep, so including magnesium-rich foods in your meals can be a simple yet effective strategy. Tryptophan is another nutrient to look out for – this essential amino acid is a building block for the brain chemicals serotonin and melatonin, both involved in sleep regulation. Foods containing tryptophan include yogurt, cheese, eggs, bananas and peanuts. Pairing tryptophan-rich foods with carbohydrates such as oats or wholemeal bread can help your body absorb and use this nutrient more effectively. Omega-3 fats – found in oily varieties of fish like sardines and mackerel, as well as nuts and seeds – also help improve the sleep cycle. Studies report that a higher intake of these fats results in longer sleep and fewer disturbances during the night.
Fibre also plays a role, helping keep blood sugar levels steady and avoiding the spikes and crashes that can make you feel wired or restless during the night. Meals that combine wholegrain carbs, healthy fats and a source of protein are a good foundation.
Does when I eat and drink influence my sleep? When you eat is almost as important as what you eat. Regular meals throughout the day help keep energy levels balanced, making it less likely you’ll feel overly hungry or crave sugary snacks late at night. Extreme eating patterns or skipping meals can disrupt your body’s natural rhythms, making it harder to wind down in the evening. Caffeine is a well-known culprit for sleep disruption. It’s best to avoid coffee, tea, energy drinks and caffeinated soft drinks after midday, as caffeine can linger in your system for several hours. Similarly, alcohol may seem to help you fall asleep, but it tends to disrupt the deeper stages of sleep, leaving you feeling less refreshed the next day. Eating a large meal close to bedtime can also make sleep harder, as digestion increases body temperature and may cause discomfort. Aim to finish your evening meal at least two to four hours before going to bed.
3 SImPlE, sLeEp-supPoRtIvE meAl ideAs for busy EvEnInGs Even on the busiest nights, you can prepare for better rest with these recipes:
1 2 3 70 goodfood.com MARCH 2026
Puy lentils with seared salmon (p77): salmon is a rich source of omega-3 fats, which help regulate the sleep hormone melatonin Curried spinach, eggs & chickpeas (p75): with tryptophan, carbs and fibre, this quick and easy dinner will help you wind down naturally Teriyaki tofu with broccoli (p74): this vegan dish combines protein and magnesium from tofu with fibre from broccoli. It’s easy to prep and makes for a soothing, balanced meal
cover story
Start the day RIGHT Oats and a little protein are the perfect combination for slow-release energy. These breakfasts will help reduce sugary snacking, which could disrupt your sleep later on Overnight oats with banana & seeds This make-ahead breakfast is packed with fibre, slow-release carbohydrates and a touch of healthy fat from seeds and nut butter. It will keep you full and help avoid the mid-morning energy dip, setting a steady tone for the day. SERVES 2 PREP 5 mins NO COOK EASY V
2 bananas, peeled 100g porridge oats 1 /4 tsp ground cinnamon, plus a pinch to serve 1 tbsp maple syrup 300ml milk of your choice, plus a splash 2 tbsp peanut or almond butter, plus extra to serve 2 tbsp flaked or chopped almonds 2-4 tbsp natural yogurt, to serve (optional)
1 Mash 1 banana in a bowl until smooth. Stir in the oats, cinnamon, maple syrup, milk and nut butter. Mix well, cover and chill overnight. 2 The next morning, stir the porridge, adding more milk if needed. Divide between bowls. Slice the remaining banana and scatter over the porridge, add a little extra nut butter and sprinkle over the almonds. Top with yogurt and more cinnamon, if you like. GOOD TO KNOW fibre PER SERVING 557 kcals • fat 23g • saturates 5g • carbs 65g • sugars 28g • fibre 6g • protein 20g • salt 0.3g
MARCH 2026 goodfood.com 71
Blueberry baked oats Warm, gently sweet and full of fibre, these baked oats make an easy breakfast or snack. Blueberries add antioxidants and natural sweetness, while oats provide slow-release energy for a settled start or finish to your day. SERVES 6 PREP 5 mins COOK 35 mins EASY V
500ml almond milk, plus extra to serve 200g jumbo porridge oats 2 tbsp almond butter 1 tsp baking powder 1 egg, beaten 1 small, ripe banana, mashed 1 /2 tsp almond extract, or 1 tsp vanilla extract (optional) 450g fresh or frozen blueberries, plus extra to serve 30g whole, skin-on almonds, roughly chopped fat-free yogurt and honey, to serve (optional)
1 Heat the oven to 200C/180C fan/ gas 6. Mix all of the ingredients together in a large bowl. 2 Tip into a 2-litre ovenproof dish, then bake for 30-35 mins until piping hot in the middle. Serve warm with a little extra milk or yogurt, honey and more blueberries, if you like. GOOD TO KNOW healthy • fibre • 1 of 5-a-day PER SERVING 386 kcals • fat 22g • saturates 2g • carbs 34g • sugars 10g • fibre 6g • protein 10g • salt 0.3g
72 goodfood.com MARCH 2026
Peanut butter & date oat pots These oat pots are naturally sweetened with dates and cinnamon, providing fibre and slow-release energy. Peanut butter adds a little protein and healthy fat, too, making these pots a satisfying snack or breakfast.
SERVES 6 PREP 10 mins NO COOK EASY V
180g porridge oats 75g crunchy 100% peanut butter 40g stoned medjool dates, chopped 2 tsp vanilla extract 600g natural bio yogurt ground cinnamon, for dusting
1 Tip the oats into a large heatproof bowl and pour over 600ml boiling
water. Add the peanut butter, dates and vanilla, and stir well. Cool, then stir through 240g of the yogurt. Dilute with a little water if too thick. 2 Spoon into six glasses, then top with the remaining yogurt and dust with cinnamon. Cover each glass and chill until ready to eat. Will keep chilled for up to five days. GOOD TO KNOW healthy • calcium PER SERVING 299 kcals • fat 11g • saturates 3g • carbs 34g • sugars 13g • fibre 4g • protein 13g • salt 0.2g
MARCH 2026 goodfood.com 73
4
dishes for a better night’s sleep While no single meal can guarantee perfect rest, choosing foods rich in fibre, magnesium, protein and complex carbohydrates can help support your body’s natural rhythms. These nutrients play a role in helping you feel fuller for longer, keeping blood sugar steady, and promoting feelings of calm and relaxation
Teriyaki tofu with broccoli This light, plant-based dinner is rich in protein and magnesium from tofu, plus fibre from broccoli. SERVES 4 PREP 10 mins COOK 15 mins EASY V
1 tbsp olive oil 400g firm tofu, cut into bite-sized cubes 1 large broccoli, cut into florets, stalk peeled and thinly sliced 1 bunch of spring onions, separated into white and green parts and thinly sliced 8-10 tbsp teriyaki sauce (vegan, if needed) cooked rice or noodles, to serve
1 Heat the oil in a pan over a medium heat and fry the tofu for about 8 mins until crisp and golden. Remove from the pan and set aside. 2 Add the broccoli florets and white parts of the spring onions to the pan, and cook for about 4 mins until tender but not completely cooked through. Stir in the teriyaki sauce and season well. 3 Return the cooked tofu back to the pan along with the broccoli stalk, and stir well to coat. Cook for 1-2 mins more for the flavours to combine. Sprinkle over the green parts of the spring onions, then serve with cooked rice or noodles. GOOD TO KNOW vegan • low cal • calcium • vit c • 2 of 5-a-day PER SERVING 350 kcals • fat 11g • saturates 2g • carbs 36g • sugars 8g • fibre 7g • protein 22g • salt 2.9g
74 goodfood.com MARCH 2026
Curried spinach, eggs & chickpeas A comforting dish that’s packed with magnesium from spinach and fibre from chickpeas.
200g spinach 2 eggs 3 tbsp natural yogurt 1 red chilli, finely sliced 1 /2 small bunch of coriander, torn
SERVES 2 PREP 15 mins COOK 35 mins EASY V
1 Heat the oil in a large frying pan
1 tbsp rapeseed oil 1 onion, thinly sliced 1 garlic clove, crushed 3cm piece of ginger, peeled and grated 1 tsp ground turmeric 1 tsp ground coriander 1 tsp garam masala 1 tbsp ground cumin 450g tomatoes, chopped, or a 400g can chopped tomatoes 400g can chickpeas, drained 1 tsp sugar
or flameproof casserole dish over a medium heat and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins. 2 Add the chickpeas, 100ml water and the sugar to the pan, and bring to a simmer. Stir in the spinach, cover and cook for 20–25 mins. Season to taste. 3 Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water. Peel and halve.
4 Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season and serve. GOOD TO KNOW healthy • low cal • calcium • folate • fibre • vit c • iron • 4 of 5-a-day • gluten free PER SERVING 469 kcals • fat 20g • saturates 4g • carbs 39g • sugars 18g • fibre 12g • protein 28g • salt 0.5g
MARCH 2026 goodfood.com 75
cover story
Red lentil chilli with guacamole & rice This wholesome dish is packed with fibre-rich lentils and beans, delivering steady energy without making you feel overly full – ideal for a relaxed dinner. SERVES 4 PREP 15 mins COOK 55 mins EASY V
1 tbsp rapeseed oil 2 peppers (any colour), finely chopped 3 garlic cloves, finely grated 2 tbsp smoked paprika 1 tbsp ground coriander 2 tsp cumin seeds 500ml passata 500ml vegetable stock, made with 2 tsp vegetable bouillon powder 150g red lentils 1 tsp thyme leaves 400g can black beans 200g easy cook brown rice For the guacamole 2 avocados, mashed or cut into cubes 1 lime, juiced 1 small red onion, finely chopped 1 red chilli, deseeded and finely chopped 2 vine tomatoes, chopped 10g coriander, chopped
1 Heat the oil in a large pan over a medium heat and fry the peppers for 5 mins, stirring frequently. Add the garlic and spices, stir briefly, then tip in the passata and stock. Stir in the lentils and thyme, then cover and simmer for 15-20 mins until pulpy. Tip in the beans, along with the liquid from the can, then re-cover and simmer for another 10-15 mins. 2 Cook the rice following pack instructions. Combine the guacamole ingredients and serve the rice and chilli topped with the
76 goodfood.com MARCH 2026
guacamole. If cooking for two people instead of four, make up half the guacamole and save the ingredients for the other half to make a fresh batch on another day. The chilli will keep chilled for up to four days. Reheat the chilli in a pan
over a low heat with a splash of water until piping hot. Reheat the rice in the microwave. GOOD TO KNOW vegan • healthy • low fat PER SERVING 542 kcals • fat 12g • saturates 2g • carbs 79g • sugars 7g • fibre 16g • protein 21g • salt 0.83g
Puy lentils with seared salmon This dish brings together proteinrich salmon and fibre-packed lentils for a balanced, filling dinner. The combination of healthy fats and slow-release carbs makes it a great option for an evening meal. SERVES 2 PREP 15 mins COOK 40 mins EASY
160g dried puy lentils or lentilles vertes 2 bay leaves 2 tbsp rapeseed oil, plus extra for the salmon 2 onions (350g), finely chopped 180g celery, thinly sliced 320g carrots, finely diced 2 tbsp thyme leaves 1 tbsp wholegrain mustard, plus 1 tsp
2 tbsp raw apple cider vinegar 10g flat-leaf parsley, chopped 1 tsp wholegrain mustard 2 skin-on salmon or trout fillets (260g) drizzle of balsamic vinegar, to serve
1 Put the lentils in a pan of water with the bay leaves, and bring to the boil. Cook for 10 mins, then reduce the heat to medium-low and cook for 20 mins more until the lentils are tender. 2 Meanwhile, heat the oil in a large non-stick pan over a high heat and fry the onions, stirring frequently until softened. Add the celery, carrots and thyme. Cover with a lid, reduce the heat and cook for 10 mins more, stirring occasionally until the veg is tender. 3 Drain the lentils, then add to the vegetables along with 1 tbsp of the
mustard and the cider vinegar. You can measure half the lentils to set aside and use for lunch later in the week (search for our puy lentil salad with beetroot & walnuts recipe on goodfood.com). Toss the parsley through the lentil and veg mix. 4 Meanwhile, spread 1 tsp mustard over the top of the salmon. Wipe a non-stick pan with a drop of oil and cook the salmon, skin-side down, for about 6 mins. Flip over and cook for 4 mins more until cooked through. Serve with the lentils and a drizzle of balsamic vinegar. GOOD TO KNOW healthy • fibre PER SERVING 519 kcals • fat 25g • saturates 4g • carbs 29g • sugars 12g • fibre 12g • protein 38g • salt 0.7g
MARCH 2026 goodfood.com 77
G N I K C E WR your rest?
What’s
It’s not just what happens in bed...
Many of us struggle to drift off or wake up groggy. But before blaming your mattress (or the moon), it’s worth looking at your routine: many of the habits that sabotage sleep start long before your head hits the pillow. From what you sip at midday to the way you wind down at night, everyday choices can quietly undermine your rest. The good news is, even small tweaks to your routine can make a world of difference.
Self-audit: what’s sabotaging your sleep? I have caffeine after midday I drink alcohol most evenings I eat large or sugary snacks close to bedtime
The usual suspects 1 Caffeine creep That afternoon coffee or energy drink might be the culprit behind your restless nights. Caffeine lingers in the body for hours, so drinking it after midday can disrupt your ability to fall and stay asleep. Try switching to decaf or herbal teas after lunch instead.
2 Nightcap pitfalls
I often feel stressed or anxious at night
A glass of wine or a G&T late at night may feel relaxing, but alcohol can actually disrupt sleep cycles, making your sleep lighter and more broken. It can also trigger snoring and leave you dehydrated in the morning. Try keeping alcohol for earlier in the evening, and have a few alcohol-free nights each week. Wind down with a soothing herbal tea or warm bath instead.
My bedroom is not fully dark, quiet or cool
3 Heavy meals and ultra-processed snacks
I use my phone or tablet in bed My bedtime and wake time vary widely between weekdays and weekends
I rarely get outside in natural daylight I don’t move much during the day I take long naps or nap late in the afternoon
If you ticked two or more, focus on these areas for your next sleep upgrade. Small changes can lead to big improvements. Start with one, and see how it affects your sleep quality.
78 goodfood.com MARCH 2026
Eating a large, rich meal or snacking on sugary, processed foods late at night can spike your energy, make it harder to settle down and increase the risk of indigestion. Finish your evening meal at least two to four hours before bed, but, if you’re peckish, choose a light snack with some protein and wholegrain carbohydrates, such as oatcakes or a banana.
4 Blue light and doomscrolling Scrolling through your phone or tablet in bed exposes you to blue light, which suppresses melatonin, the hormone that signals sleep. The act of scrolling itself keeps your brain alert, delaying the natural wind-down
process. Try putting devices away at least 30 minutes before bed, and read a book, listen to calming music or try gentle stretching instead.
5 Irregular schedules Sleeping in at weekends or varying your bedtime confuses your body’s internal clock, making it harder to fall asleep and wake up feeling refreshed. Try sticking to a consistent sleep and wake time, even on weekends – your body will thank you with steadier energy and easier mornings.
6 Stress and worry A racing mind is a classic sleep thief. Worry and overthinking can keep you tossing and turning, especially if the only time you pause is when you get into bed. Try building a wind-down routine into your evening instead: meditation, journalling or even a warm shower can help your mind switch off before lights out.
7 Environmental factors A bedroom that’s too bright, noisy or warm can interrupt sleep cycles. Try installing blackout curtains, keeping the room cool and minimising noise where possible. You could even consider using earplugs or a white noise machine, if needed.
Your sleep story starts long before nighttime. Daylight exposure, especially in the morning, helps set your body clock and boosts your chances of a restful night. Regular movement supports deeper sleep, while too many long naps or sedentary days can leave you wide awake at bedtime. If you do nap, keep it short (20-30 minutes) and early in the afternoon.
MARCH 2026 goodfood.com 79
Can
sUPPleMeNTs
help?
Why are so many people turning to pills and powders for sleep? The struggle for a good night’s sleep is a familiar one for many: in England alone, over five million prescriptions for sleep medications were issued between 2022 and 2023. While traditional sleeping tablets may offer short-term relief, concerns about side effects and potential dependency have led many to seek gentler, over-the-counter alternatives. The result is an ever-growing array of supplements – capsules, powders, teas and gummies – with promises of better, more restful sleep.
Prices correct at time of printing
What the evidence says While many supplements contain ingredients traditionally linked to relaxation and sleep, the scientific evidence varies. Magnesium plays a role in muscle relaxation, stress reduction and melatonin production, with some studies suggesting it can improve sleep quality. Herbal ingredients, such as valerian, hops, passion flower and lemon balm, have mild sedative effects and may help some people fall asleep more easily, though results can be inconsistent. Amino acids like L-theanine and tryptophan are also included for their calming properties. However, high-quality clinical trials are limited, and not everyone will experience significant benefits. Importantly, no supplement can replace the foundational habits that underpin healthy sleep.
Safety first Supplements are not risk-free, and not recommended for children, pregnant or breastfeeding women. If you’re taking medication, have a medical condition 80 goodfood.com MARCH 2026
or are under medical supervision, always consult your doctor before starting any new supplement. In the UK, melatonin is regulated as a prescription-only medicine, and should not be combined with herbal sleep aids unless advised by a healthcare professional. A quick glance at the range of available supplements reveals a dizzying choice. With so many options on the shelves, how do you know what’s worth trying?
3 of the best Paused Sleep Aid, £19.99 This offers a fuss-free approach – each bottle contains 30 servings, and you just need to take two of the neutral-tasting capsules an hour before bed. It’s free from GMOs and suitable for vegans.
Nutravita Natural Night Complex, £15.99 These capsules contain a rounded mix of nutrients and botanicals, such as magnesium, vitamin D3, B12, L-tryptophan, lemon balm and chamomile. Four months’ supply and just one flavourless capsule per day make this the best value for money, too.
Verve Eclipse Duo, £50 This is a premium dual-capsule system containing a blend of botanicals, amino acids, vitamins and minerals. However, if you’re prone to forgetting to take supplements, having to take two products at different times in the evening may prove tricky.
sleep trackers everything you need to know What sleep trackers actually measure Sleep trackers typically monitor your rest by detecting changes in movement, heart rate and, in some cases, skin temperature or sound. Most commonly, they are worn on the wrist or finger, though non-wearable options such as mattress mats are also available. Using built-in sensors, these devices estimate when you fall asleep, how long you stay asleep and how much time you spend in different sleep stages (such as light, deep and REM sleep). The results are then presented in an app, often as a sleep score or series of colourful charts. Some trackers offer additional features, including snoring detection, sleep apnoea alerts or contextual tagging for things like caffeine or alcohol intake. However, it’s important to remember that these results are estimates, based on algorithms interpreting physical signals. While trackers can give a reasonable sense of sleep duration and general patterns, they don’t provide a medical-grade record of your sleep cycles.
The benefits – when tracking helps
3 of the best
For many, sleep trackers offer a helpful window into habits that might otherwise go unnoticed. By highlighting trends such as consistently late bedtimes or frequent wake-ups, these devices can encourage healthier routines. Some trackers even
offer personalised advice, such as suggesting more regular sleep schedules or recommending relaxation techniques before bed. Tracking can also be motivating, helping users prioritise rest in the same way they might focus on nutrition or exercise. For those who enjoy data, seeing improvements in sleep scores or energy levels can reinforce positive changes and build better sleep hygiene.
The limitations – when tracking can make things worse Despite their popularity, sleep trackers are not without drawbacks. The algorithms behind them are not infallible; factors such as how tightly the device fits, environmental noise or simply turning over in bed can skew the results. This means the data should be seen as indicative rather than definitive. There’s also an emotional side to consider. For some, the pursuit of perfect sleep data can become a source of anxiety – a phenomenon known as orthosomnia. Worrying about achieving the ‘right’ numbers may actually make falling asleep harder, creating a cycle of stress and disappointment. If you wake feeling tired despite a good sleep score or find yourself fretting over your nightly stats, it may be time to take a step back.
BEST FOR FITNESS FANS Garmin Venu 3, £399
BEST AFFORDABLE OPTION Fitbit Versa 4, £179
This is the tracker for people who want sleep data in the context of serious training. It combines sleep scores, a sleep coach and ‘body battery’ energy tracking with excellent fitness features.
A solid, budget-friendly smartwatch that offers clear sleep tracking, long battery life and plenty of health features – though some advanced insights require a subscription.
BEST OVERALL Oura Ring 4, £349 This ring delivers detailed nightly reports, long battery life and thoughtful insights into sleep quality, readiness and recovery. It’s great for spotting long-term sleep trends, though less strong for fitness tracking.
MARCH 2026 goodfood.com 81
3doctors things do to sleep better
Our new podcast hosts Dr Alex George and Dr Chintal Patel share advice and the good bedtime practice that ensures they always sleep well
1 Dr
te
l
Number one is the environment. For me, it has to be a dark room and not too hot, not too cold. I find that really helps me get off to sleep.
P Chint al
a
2
I avoid caffeinated drinks after about midday – I try to have them earlier in the day.
1
Dr
ex G e o rg e
82 goodfood.com MARCH 2026
I also try to avoid going on my phone before bed. I wasn’t never really a scroller, but I would check those last-minute emails, which can end up becoming such a long amount of time. You check an email, then there’s an action from that – plus, you’re having the blue light, releasing stress hormones and not unwinding.
I don’t drink any alcohol any more. That has definitely been a big thing that improves my sleep.
evening, it’s got caffeine in it, so just be aware of that. It can keep you up. Just having decaf has helped me.
2
3
I try to avoid having caffeine in the afternoon. I’m a big coffee lover, so I’ve swapped for decaf. I also have decaf tea only. People often don’t realise how much tea is like coffee in that regard: if you have an English breakfast tea in the
Al
3
The other thing I’ve learned the hard way is that doing long runs in the evening is not great for sleep – you find yourself wired at 2am. So, I do my running in the morning now and go to the gym before 6pm, ideally.
Dr Chintal Patel is a GP with a special interest in lifestyle medicine who is passionate about evidence-based preventative health that’s practical for everyday life. Dr Alex George is a former A&E doctor and now a health content creator with a speciality in mental fitness. Dr Chintal and Dr Alex will be hosting the Good Health by Good Food podcast, coming soon. Listen wherever you access your podcasts or watch on YouTube. For healthy recipes from Dr Chintal, download the Good Food app or visit goodfood.com.
cover story
N PROCESSED 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
14 goodfood.com
goodfood.com 15
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
50 goodfood.com
goodfood.com 51
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
Enjoy healthy recipes without ultra-processed ingredients – from banging breakfasts and lunches to winning family dinners
On sale now
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
goodfood.com 87
UPF-free desserts, bakes and puddings
Available in all supermarkets or order online at magsdirect.co.uk JANUARY 2026 goodfood.com 83
The Good Food Wine Subscription
Foodie wines, just £6.39 a bottle – refresh your wine rack for 2026
New customers get an extra 20% off with code 20OFF * 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 £6.39 a bottle for new customers. PLUS, 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 £6.39 a bottle with code 20OFF • FREE F EE Pr Prosecco, glasses and olive ve oil, worth £37 plus free plu fre delivery (normally orma £7.99)
To explore the full range, go to: goodfoodwineclub.com/marchwine or call 03300 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. Valid for new customers, 18+ only, one use per household. The voucher code 20OFF can be used only once and cannot be used with any other offers. 20% off when you spend £75 or more. Maximum discount of £100. Excludes branded Champagne (Bollinger, Laurent-Perrier, Veuve Clicquot, Taittinger, Moët & Chandon, Piper-Heidsieck, Pol Roger, Dom Pérignon), spirits and presell. Valid until midnight 27 April 2026. 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.
84 goodfood.com MARCH 2026
Lentil dip with toasted garlic Chilli Spicy pork soup with pasta
WEEKEND Create comfort with hearty recipes from Alison Roman, plus Thuy Diem Pham shares simple one-pot Vietnamese dishes
Pork loin roast Nduja & seafood en papillote Hassleback maple squash
Revolutionise your roast Try a different take on Sunday lunch with three sharing centrepieces to choose from recipe HELENA BUSIAKIEWICZ photographs TOM REGESTER
86 goodfood.com MARCH 2026
weekend
Pork loin roast with caramelised onion & garlic potatoes Save on washing-up with this one-pot roast. Similar in flavour to the French potato dish pommes boulangère, the meat, potatoes and gravy all cook in one pan. SERVES 6-8 PREP 15 mins COOK 1 hr 30 mins EASY
3 onions 1 ½ tbsp vegetable oil 1.5kg pork loin crackling joint 1 tbsp sea salt 800g Maris Piper potatoes 4 small thyme sprigs, stalks removed 2 garlic cloves, grated 2 rosemary sprigs, stalks removed and finely chopped ½ tbsp Dijon mustard 500ml good-quality chicken stock 30g gruyère steamed green veg, to serve
1 Heat the oven to 260C/240C fan/gas 10. Finely slice the onions using a mandoline then put in a large, deep pan or roasting tray – we used a 30cm round casserole dish. Drizzle 1 tbsp oil over the onions and season with a little salt, tossing to coat. 2 Thoroughly dry the pork with kitchen paper. If your pork is not scored, score the skin and fat using a sharp knife in a diamond pattern, being careful not to cut down to the meat. Sprinkle with the sea salt and use your hands to get it into all the cuts. Put the pork on top of the onions and roast for 20 mins until beginning to bubble and blister. Don’t worry if it’s not perfect crackling yet as it will crisp up later. 3 Meanwhile slice the potatoes using a mandoline and put in a medium bowl. Drizzle with the remaining oil, then scatter over the thyme, garlic and rosemary, and season well. 4 Once the pork has had 20 mins, turn the oven down to 180C/160C fan/gas 4. Remove the pan from the oven and briefly remove the pork to a plate, then brush with the mustard, avoiding the skin. Stir the onions, then add the potatoes, stirring well to coat. Pour in the chicken stock, then place the pork on top. Return to the oven for another 40 mins. 5 After 40 mins, turn the oven to the grill setting and set the temperature to high or 240C. Grate the gruyère over the potatoes, then put the whole pan under the grill. Grill for 8-10 mins, or until the pork skin is blistered and bubbling and looks like crackling and the potatoes are golden. The internal temperature of the pork should read 60C on a meat thermometer. 6 Slice the pork, then serve with the potatoes and plenty of the sauce from the pan, alongside some steamed green veg. PER SERVING (8) 467 kcals • fat 25g • saturates 9g • carbs 19g • sugars 4g • fibre 3g • protein 39g • salt 0.73g
MARCH 2026 goodfood.com 87
Seafood en papillote 88 goodfood.com MARCH 2026
weekend
Hasselback maple & cumin squash MARCH 2026 goodfood.com 89
Nduja, fennel & seafood en papillote with cheat’s aioli SERVES 4 PREP 25 mins COOK 1 hr EASY
1 fennel bulb 2 tbsp olive oil 3 garlic cloves 1 tbsp red wine vinegar 100ml white wine (we used pinot grigio) 2 tbsp nduja 100g Nocellara olives 400g can cannellini beans 250g frozen monkfish chunks, defrosted 300g frozen seafood mix, defrosted, ours had a mixture of mussels, scallops, prawns and squid 100g mayonnaise ¼ tsp ground turmeric 1 lemon, halved 10g chopped flat-leaf parsley steamed new potatoes or warm crusty bread, to serve
1 Measure out a 60cm wide sheet of baking parchment. Slice the fennel bulb in half, then slice each half through the centre (like chopping an onion) – this will help to create thinner, smaller slices. Thinly slice each piece. 2 Meanwhile, put a large, wide casserole dish on a medium heat, then pour in the olive oil. Once the oil is shimmering, scatter in the fennel with a pinch of salt. Cook for 10-12 mins, stirring often, until softened. Heat the oven to 200C/180C fan/gas 6. 3 Grate in 2 garlic cloves and cook for 1 min, then pour in the red wine vinegar and wine, allowing the alcohol to evaporate until you have roughly 1 tbsp liquid left in the pan. Spoon in the nduja and melt to combine, then pour the mix into a large bowl, scraping it well with a spatula. Wipe out the pan with kitchen paper. Set aside. 4 Remove the olive stones, if you need to, by pushing on the flat side of your knife on top of the olive, then peel the flesh away. Drain the cannellini beans. Stir the beans, olives, fish and seafood mix into the fennel. 5 Scrunch up the sheet of baking parchment slightly then lay in the pan so it has two long sides that can fold together. Spoon the fish and bean mix into the centre of the bag, then fold and pleat the edges to seal. Bake for 20 mins until the prawns are pink, the seafood is cooked and the sauce is bubbling. 6 For the aioli, put the mayonnaise in a small bowl, then grate in the remaining garlic clove, scatter in the turmeric and season. Stir to combine. 7 Open the bag of seafood and squeeze over the juice of half a lemon. Slice the remaining half into wedges to serve. Scatter over the parsley and serve with new potatoes or crusty bread and spoonfuls of the aioli. GOOD TO KNOW fibre • vit c • iron • 2 of 5-a-day PER SERVING 496 kcals • fat 33g • saturates 4g • carbs 16g • sugars 5g • fibre 7g • protein 26g • salt 2.6g
90 goodfood.com MARCH 2026
Shoot director LAURIE NEWMAN | Food stylist AMY STEPHENSON | Stylist JENNY IGGLEDEN
When you’re in the mood for something lighter, this is a lovely alternative to a traditional roasting joint. Serve with some steamed potatoes or crusty bread for scooping up all the sauce.
weekend
Hasselback maple & cumin squash with chickpeas & pickled chillies V E G E TA R I A N M A I N
We’ve taken the Swedish technique of hasselbacking potatoes and used a butternut squash instead, allowing all the spices to get into those nooks and crannies. The curry underneath is rich and spicy, and can be soaked up with a side of fluffy rice.
SERVES 2-4 PREP 15 mins COOK 50 mins EASY V
1 butternut squash 2 tbsp vegetable oil 1 tbsp maple syrup 1 tsp nigella seeds 3 tsp cumin seeds 570g jar chickpeas 1 tbsp madras curry paste 400g can coconut milk 1 tsp tamarind purée 1 tbsp dried fenugreek leaves (optional) 2 mild red chillies 1 tbsp white wine vinegar 1 tsp light brown soft sugar 10g coriander 1 lime
1 Prepare the butternut squash by trimming the top and bottom off, then peel using a vegetable peeler. Once peeled, slice in half down the middle, then scoop out the seeds from the flesh and discard. 2 To hasselback the butternut squash, put one half flat side down on a chopping board, then lay two wooden spoons along either side and use a sharp knife to slice through the squash, keeping each cut a few millimetres apart, using the spoons to stop you going all the way through to the board. Repeat with the other half. 3 Heat the oven to 200C/180C fan/gas 6. Put the squash halves on a plate. In a small bowl, mix the oil with the maple syrup, nigella seeds, cumin seeds and a generous pinch of salt. Pour this over each half, rubbing the seeds into the little slits. 4 Tip the chickpeas into a medium bowl, along with the liquid from the jar, then add the curry paste, coconut milk, tamarind and fenugreek, if using. Season with salt and mix to combine, then pour into a deep traybake tin. Put the butternut squash on top, cut side up, and drizzle with any spiced oil left on the plate. 5 Bake for 45 mins until the squash is tender and the chickpeas are bubbling. In the last 20 mins, thinly slice the red chillies and put in a small bowl. Pour over the white wine vinegar and sprinkle over the sugar, then roughly chop the coriander and stir in. Zest the lime into the bowl then squeeze over the juice. Season. 6 When the butternut squash is cooked through, spoon over the lime and chilli dressing and serve straight from the baking tray at the table. GOOD TO KNOW fibre • vit c • iron • 2 of 5-a-day PER SERVING (4) 430 kcals • fat 27g • saturates 15g • carbs 33g • sugars 14g • fibre 8g • protein 11g • salt 0.19g
MARCH 2026 goodfood.com 91
MOTHER’S DAY
Breakfast in bed for Mum
Serve up a treat this Mother’s Day (15 March) recipe HELENA BUSIAKIEWICZ photographs CHELSEA BLOXSOME
92 goodfood.com MARCH 2026
weekend
Smashed sausage, cheese & chilli English breakfast muffins Think of these breakfast muffins as the grown-up (and much tastier) cousin of the ones you might get from the Golden Arches. Feel free to adjust the amount of chilli flakes – I like it spicy, so I add a full teaspoon. The recipe serves four so you can treat others as well as Mum (and yourself) to this Sunday morning pick-me-up.
SERVES 4 PREP 10 mins COOK 35 mins EASY
80g red leicester 30g pickled long green chillies, finely sliced 1 garlic clove, finely grated 350g sausagemeat ½-1 tsp chilli flakes (optional) 4 English muffins 60g mayonnaise (we used Japanese mayo) 1 tsp Tabasco 2 tbsp vegetable oil 4 eggs 20g coriander, roughly chopped 40g pink pickled onions (optional), to serve
Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist HANNAH WILKINSON
1 Coarsely grate the red leicester using a box grater. Add to a bowl along with the pickled chillies, garlic, sausagemeat and chilli flakes, if using. Season and mix well with your hands to combine. 2 Split the sausage mix into four round patties, around 2cm thick – this is best done with slightly damp hands to avoid getting sticky. Meanwhile, put a large, non-stick pan on a medium-low heat. 3 Once the pan is hot, place the patties into the pan. Use a fish slice or spatula to firmly press them down, they should spread out slightly. Cook for 5-6 mins, then flip over and cook for an additional 2-3 mins, or until cooked through. You can stick a metal skewer through a patty and briefly touch your wrist with it to check that it is piping hot. Remove to a serving plate once cooked. 4 Meanwhile, halve the muffins and toast them until golden. Mix the mayonnaise with the Tabasco in a small bowl and set aside. 5 Pour the oil into a frying pan over a medium heat. Once hot, fry the eggs until cooked to your liking. Layer up the muffin with the sausage patty, egg, the chopped coriander and the pickled onions, if using. Spread a layer of Tabasco mayo onto the toasted side of the muffin, then sandwich together to serve. GOOD TO KNOW calcium PER SERVING 782 kcals • fat 51g • saturates 15g • carbs 44g • sugars 5g • fibre 5g • protein 34g • salt 3.24g
MARCH 2026 goodfood.com 93
COOK THIS WEEKEND
One-pan Vietnam
Forget endless ingredients and tricky methods – Thuy Diem Pham proves how easy it is to make authentic Vietnamese food at home photographs LAURA EDWARDS
94 goodfood.com MARCH 2026
weekend
Chicken glass noodle soup (Mie'n gà) Thuy Diem Pham is a British-Vietnamese chef, best-selling author and London restaurateur who’s widely regarded as a leading authority on Vietnamese cuisine in the UK. Thuy and her husband Dave established a popular supper club at their home before opening the award-winning Islington restaurant The Little Viet Kitchen in 2015. @chef_thuy_pham
make it veggie Swap the chicken for tofu, adjusting the seasoning with salt or soy sauce instead of fish sauce, and use veg stock and stock cubes.
A lighter, more delicate broth than the betterknown pho’ gà, yet just as flavourful. It’s subtle and refined, allowing the natural clarity to shine. This dish celebrates simplicity: silky noodles, tender chicken and a clean, comforting broth. Swap the chicken for pork, salmon or tiger prawns. SERVES 4 PREP 5 mins plus marinating COOK 35 mins EASY
2 corn-fed, boneless, skin-on chicken breasts about 2 tbsp vegetable oil 100g ginger, peeled and crushed 2 onions, halved 2 litres chicken stock 4 tbsp fish sauce 30g rock sugar 2 chicken stock cubes, crumbled To serve 200g mung bean glass noodles, cooked following pack instructions 40g beansprouts 20g coriander, stalks and leaves chopped 4 tsp crispy fried shallots 1 lime, quartered 2 red chillies, sliced 4 spring onions, finely chopped
1 Rub 2 tsp salt onto the skin of the chicken. Heat the oil in a large pot over a medium heat and cook the chicken skin-side down for 8-10 mins until golden and crisp. Flip and cook for a further 12-15 mins, or until fully cooked (internal temperature of 74C). Remove and cool, then slice against the grain into 2cm-thick pieces. 2 Add a little more oil to the pot, if needed. Turn up the heat to high and sear the ginger and onions for 4-5 mins to lightly char. Pour in the stock and bring to the boil. Add the fish sauce, sugar, 1 tsp salt and stock cubes. Skim off any impurities. Reduce to a simmer while you make the bowls. 3 Divide the noodles between bowls. Add the beansprouts, followed by the sliced chicken. Ladle over the hot broth. Garnish with the coriander, a pinch of black pepper and the crispy shallots. Serve with lime wedges and sliced chillies on the side, and sprinkle over the spring onion. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 523 kcals • fat 14g • saturates 3g • carbs 63g • sugars 14g • fibre 5g • protein 33g • salt 11.07g
MARCH 2026 goodfood.com 95
Sweet & sour beef salad 96 goodfood.com MARCH 2026
weekend
Prawn & chive diamond dumplings MARCH 2026 goodfood.com 97
is now bigger, bolder and more premium
Subscribe today for the finest recipes, plus travel and wellbeing inspiration for just £20 every six months
Just
£20
every 6 months
Now 148 pages of unmissable food, drink and travel in a stunning new look: • • • • • • •
Bold design and beautiful photography on luxury paper Show-off dishes and effortless entertaining Fresh new voices, including rising food star Verna Gao, as well as star columnists Edd Kimber and Gurd Loyal More recipes, cocktails and wine guides to elevate every occasion Travel deeper with breathtaking features on extraordinary destinations Your insider’s guide to the hottest UK food and drink spots Modern wellbeing – expert advice and first-hand insights into today’s health trends
2 EASY WAYS TO SUBSCRIBE SCAN THE QR CODE and subscribe right away ORDER ONLINE at olivemagazine.com/in-mag This offer is only open to new UK customers subscribing to olive magazine by recurring payment methods. For Direct Debit and Continuous Credit Card offers, you are free to cancel at any time. The closing date for this offer is 1 July 2026. You will pay £20 every six months, still saving 62% on the usual shop price. We reserve the right to reject or cancel subscriptions at any point if the customer has previously cancelled their subscription during the trial period for that magazine. Prices are discounted from the full UK subscription price of £116.87 and include P&P; Europe and Republic of Ireland €87.50; USA and Canada US$135; Australia and New Zealand A$128; rest of the world US$100. Our customer service team is available Monday-Friday, 9am-5pm (UK time) on 0808 502 1510. UK calls will cost the same as other standard fixed line numbers (starting 01 or 02) and are included as part of any inclusive or free allowances (if offered by your phone tariff ). Outside of free call packages, call charges from mobile phones will cost between 3p and 65p per minute. For US/Canada, phone 855-551-0205.
weekend
Sweet & sour beef salad '
(Goi bò sot chua ngo. t) Goi bò s t chua ngo.t is a vibrant, refreshing Vietnamese beef salad that draws influence from Thai cuisine. It’s made with tender slices of beef, crunchy vegetables and fresh herbs, all tossed in a tangy dressing that adds a lovely zing. In Vietnam, salads like this are a staple at family meals, offering a light, zesty contrast to richer dishes. Not only is this salad delicious, it’s also incredibly versatile, perfect for a quick lunch, starter or light dinner. It’s an excellent introduction to the five key flavours that capture the essence of Vietnamese cuisine while using ingredients readily available in the West.
SERVES 4 PREP 25 mins plus marinating COOK 5 mins EASY
400-500g rib-eye beef steak 100ml all-purpose marinade (see below) 1 green (unripe) mango, peeled and stoned 1 cucumber 1 green apple, cored 1 red onion 100g mangetout 100g mixed colour cherry tomatoes 5g coriander, leaves picked 5g mint, leaves picked 5g Thai basil, leaves picked 1 tbsp vegetable oil For the dressing 200ml shop-bought tamarind sauce 1 orange, juiced 2 tbsp sriracha sauce 2 lemongrass stalks, finely chopped To garnish 2 tbsp unsalted roasted peanuts, crushed prawn crackers
1 Put the steak in a bowl, coat in the marinade and leave to marinate for up to 3 hrs in the fridge if you have time (remove from the fridge 30 mins before cooking to bring to room temperature). 2 Slice the mango and cucumber into thin matchsticks, then thinly slice the apple, red onion and mangetout. Halve the cherry tomatoes. Tip everything into a large bowl with the herbs, add the dressing ingredients and toss to evenly coat. Set aside. 3 Heat the oil in a large frying pan over a high heat and sear the steak for about 1½ mins on each side for rare, or longer if you like. Remove from the pan and rest for 5 mins before slicing into strips and adding to the salad. 4 Transfer the salad to a large serving platter or divide between individual plates. Garnish with crushed peanuts and serve with prawn crackers on the side for scooping up every bite. GOOD TO KNOW fibre • vit c • 2 of 5-a-day PER SERVING 573 kcals • fat 29g • saturates 11g • carbs 45g • sugars 36g • fibre 8g • protein 29g • salt 5.6g
serving suggestion Simple, fresh sides are the perfect complement to this zesty salad, balancing its bold flavours. As noted, dishes like this are often enjoyed as part of everyday family meals in Vietnam, providing a lighter counterpoint to richer mains. It’s typically paired with steamed jasmine rice, which is a neutral base that lets the salad’s complex flavours shine. It’s perfect as part of a shared meal, but also works as a standalone salad if you’re keeping it light.
All-purpose marinade The ultimate marinade for infusing depth, richness and balanced flavour into a dish. It works beautifully with beef, chicken, pork or even tofu. MAKES 1.6 litres PREP 5 mins NO COOK EASY
Combine 500ml oyster sauce, 500ml light soy sauce, 200g coarsely ground black pepper, 300ml sesame oil, 100g garlic powder and 100g chilli power in a large bowl until smooth. Pour into an airtight container. Will keep chilled for up to three weeks.
MARCH 2026 goodfood.com 99
Get an exclusive Burgon & Ball bundle worth £50 when you subscribe to BBC Gardeners’ World Magazine
Your spring bundle includes RHSendorsed bypass secateurs for clean, precise pruning, a stainless steel hand trowel with a deep, rustresistant blade and a stylish Heritage Green greenhouse caddy to keep your tools and seed packets neatly organised. This Burgon & Ball collection has been created especially for BBC Gardeners’ World Magazine readers.
6 MONT H FOR ON S LY
£28
Subscribe today and get set for spring!
Visit GardenersWorld.com/in-mag *This offer is only open to new UK customers subscribing to BBC Gardeners’ World magazine via recurring payment. The closing date for this offer is 16 March 2025. You will pay £28 every 6 months. The Spring bundle is subject to availability; we reserve the right to fulfil all subsequent orders with a product of equal value. Please allow up to 6 weeks for delivery, but we will endeavour to fulfil orders at the earliest opportunity. You may cancel at any time; your subscription will end with the final issue of your term length, not before. Written confirmation may also be required. Subscriber Club benefits are subject to terms and conditions and may only be available for UK-based subscribers. Promoted seeds are available for UK subscribers only, are subject to availability and may be substituted.
(bánh hoành thánh tôm)
Prawn & chive diamond dumplings
weekend I love making these with friends and family, as it turns meal prep into a social experience that’s both fun and productive, sparking plenty of conversation. These versatile dumplings work as a main course or appetiser, or can be added to soups or noodles. You can easily switch up the filling or even make them vegetarian. They also freeze beautifully – perfect for rainy days when you need a quick, comforting meal. SERVES 6 (makes 34-40) PREP 30 mins COOK 15 mins EASY ❄
4 eggs, separated about 40 wonton wrappers For the filling 100g chicken mince 400g raw king prawns, peeled and deveined 25g chives, finely chopped 1 tbsp fish sauce 1 tbsp light soy sauce 1 tbsp sesame oil 1 chicken stock cube, crumbled 1 tbsp garlic powder To finish and serve 200ml nu’ó’c châ’m (shop-bought, or see recipe, right) 6 tsp ginger & chive oil (see recipe, right) 6 tsp chilli & lemongrass oil (see recipe, right) 20g crispy fried shallots
1 Pulse all the filling ingredients in a food processor along with 2 tsp black pepper and the egg yolks until well combined, keeping the prawns slightly chunky. 2 Put a wonton wrapper in your palm with a corner pointing towards you (like a diamond). Spoon a heaped teaspoon of the filling to the centre. Lightly brush the edges with some egg white. Fold the bottom corner up to meet the top, forming a triangle. Press around the filling to seal tightly, pushing out any air. With the long edge of the triangle facing you, bring the two side corners together so they slightly overlap. Dab one corner with egg white, pinch the two ends together and press to seal, forming a diamond (or boat) shape. Repeat with remaining wrappers and filling. 3 Lower into a pan of boiling water and cook for 7-8 mins, or steam for 10-12 mins until cooked through. 4 To serve, spoon over nu’ó’c châ’m, drizzle over ginger & chive oil and chilli & lemongrass oil, then finish with a generous sprinkle of crispy fried shallots.
Nu’ó’c châ’m sauce MAKES 1.3 litres PREP 15 mins NO COOK EASY Put 900g sugar and 600ml warm water in a large bowl. Stir to dissolve. Mix in 300ml fish sauce and 300ml lime juice. Cool, then stir in 180g finely chopped red chillies and 120g finely chopped garlic. Will keep chilled in an airtight container for a week.
Ginger & chive oil MAKES 500ml PREP 15 mins COOK 5 mins EASY V Heat 400ml veg oil in a pan over a medium-high heat until it reaches 150C. To check if it’s ready, dip in a wooden chopstick – if it bubbles around the chopstick, it’s ready. Remove from the heat, then stir in 200g finely diced ginger, 100g chopped chives, 1 tsp salt and 2 tbsp light soy sauce. Cool before pouring into an airtight container. Will keep chilled for up to three months.
Chilli & lemongrass oil MAKES 1 litre PREP 15 mins COOK 15 mins EASY Heat 2 tbsp veg oil in a pan over a medium-high heat and fry 100g finely chopped lemongrass and 50g shallots for 3-4 mins until browned. Add 50g finely chopped garlic and cook for 1 min. Mix in 100g chilli flakes, 50g chilli powder, 200g cane sugar, 200ml light soy sauce and 100ml fish sauce. Pour in 500ml sesame oil and cook over a medium heat for 5 mins so the flavours can meld. Cool. Will keep chilled in an airtight container for up to three months.
GOOD TO KNOW folate PER SERVING 295 kcals • fat 8g • saturates 2g • carbs 31g • sugars 1g • fibre 1g • protein 24g • salt 2.7g
make it veggie Swap the chicken and prawns out for the same weight of tofu.
Recipes are extracted from One Pan Vietnam by Thuy Diem Pham (£22, Quadrille) and not retested by us. Photographs © Laura Edwards.
MARCH 2026 goodfood.com 101
Sundays are
COOK THIS WEEKEND
for comfort
Cosy up with low-effort, adaptable recipes from Alison Roman photographs CHRIS BERNABEO
102 goodfood.com MARCH 2026
weekend
Spicy pork soup with pasta & parmesan SERVES 4 PREP 10 mins COOK 40 mins EASY
Alison Roman is an American food writer and former senior food editor. She has worked in professional kitchens including Momofuku Milk Bar in New York and Quince in San Francisco, and has written four cookbooks. @alisoneroman
1 tbsp olive oil, plus extra for drizzling 450g pork or turkey mince 4 garlic cloves, thinly sliced 1 tbsp fennel seeds 1 /2 tsp chilli flakes, plus extra to serve 1.4 litres chicken or vegetable stock 175-225g dried pasta (a short, tube-y noodle or something fun, like radiatori) 1 bunch cime di rapa or kale, thick stems removed, chopped parmesan or pecorino, for grating or shaving 1 lemon, halved, for squeezing over (optional)
1 Heat the olive oil in a large pot over a medium-high heat. Add the pork and season. Cook, resisting the urge to break it up too much at first. As it browns, break it up into small pieces; some of the pork will get very small (these bits will get very brown and crispy) and some will stay larger, in sausage-like clumps (these will be tender and juicier). Once the pork is about 80 per cent browned to your liking, about 8-10 mins, add the garlic. Continue cooking until the pork is well browned throughout and the garlic is softened and starting to brown around the edges, about another 4-5 mins. 2 Add the fennel seeds and chilli flakes. Give them a stir to toast in the pork fat, cooking for a minute or two. Add the stock, season with salt and pepper and bring to a simmer. 3 Meanwhile, cook the pasta in a medium pot of salted water until just before al dente. (It’ll continue to cook in the soup, but it’s good to give it a head-start.) 4 Once the soup has simmered for a few minutes, add the cime di rapa and the pasta, stirring to wilt the cime di rapa. Simmer until tender and the flavours have mingled appropriately, another 5-8 mins or so. Season with salt, pepper and more chilli flakes, if you like. Will keep chilled for up to three days. 5 To serve, ladle into bowls and top with a drizzle of olive oil, lots of cheese and a squeeze of lemon, if using. GOOD TO KNOW fibre • vit c • 1 of 5-a-day PER SERVING 447 kcals • fat 16g • saturates 5g • carbs 34g • sugars 2g • fibre 6g • protein 38g • salt 2.23g
MARCH 2026 goodfood.com 103
Lentil dip with toasted garlic & crispy herbs This is my best interpretation of ‘fava’, the classic Greek dip you’re able to get at any taverna across the country. The best part about this dip is that you don’t need a food processor or blender: the lentils cook in just enough water to fully break them down. Season aggressively, and – if making this ahead – know it’ll firm up as it sits. (Thin it out with lemon juice, olive oil, or water.) I like this with bread.
SERVES 4-6 PREP 5 mins COOK 30 mins EASY V
250g yellow lentils 2 tbsp fresh lemon juice, plus extra to serve 4 tbsp olive oil 4 garlic cloves, 2 finely grated, 2 thinly sliced 8-10 sage leaves, or 1 tbsp thyme or oregano leaves freshly ground black pepper or chilli flakes
1 Bring 650ml water to the boil in a small pot. Add the lentils and season with salt. Reduce the heat to medium-low and simmer until the lentils are completely tender and cooked through, then pass into total mush. As they cook and break down and the water evaporates, stir continuously to encourage them to further break down into a coarse paste (not watery or soupy). This whole process should take 20-25 mins. 2 Once the lentils are the perfect mush/dip texture, remove from the heat. Add the lemon juice, 2 tbsp of the olive oil and the grated garlic. Season with salt, plus more lemon juice, if you want. Let cool while you make the topping. 3 Heat the remaining 2 tbsp olive oil in a small skillet or pot over a medium-high heat. Add the sliced garlic and herbs. Cook, swirling occasionally, until the garlic has toasted, crisped and browned, and the herbs are crispy, about 2-3 mins. Remove from the heat and season with salt and the pepper of your choosing. 4 To serve, transfer the dip to a bowl, spooning the toasted garlic-herb mixture over. Will keep chilled for up to five days. GOOD TO KNOW vegan • healthy • 1 of 5-a-day • gluten free PER SERVING (6) 186 kcals • fat 8g • saturates 1g • carbs 17g • sugars 1g • fibre 5g • protein 9g • salt 0.01g
104 goodfood.com MARCH 2026
weekend
MARCH 2026 goodfood.com 105
106 goodfood.com MARCH 2026
weekend
Chilli Chilli means many different things depending on where you are. This version calls for tomatoes (Texas chilli purists may as well stop reading now), is well spiced but will not necessarily light your mouth on fire, uses hunks of meat that slowly braise and calls for beans cooked from dried to soak up all that beefy, spiced, tomatoey liquid. It takes a long time to cook, simmering at least three hours. Is it worth it? I really think it is.
Recipes adapted from Something From Nothing by Alison Roman (£27, Quadrille) and not retested. Photographs by Chris Bernabeo.
SERVES 10 PREP 20 mins COOK 3hrs 30 mins EASY ❄
1.35-1.82kg chuck roast, sirloin or brisket, cut into 4cm pieces 2 tbsp neutral-tasting oil, or olive oil 2 onions, finely chopped 8-10 garlic cloves, finely chopped 175g tomato purée 2 tbsp cumin seeds or 1 tbsp ground cumin 2 tsp smoked or sweet paprika 11/2 tsp hot paprika (or smoked or sweet) 11/2 tsp chilli flakes, or to taste 2 x 330ml cans light beer or lager, or 750ml water 2 x 400g cans crushed tomatoes 450g dried beans (white, black or pinto beans, or use a mix) To serve sliced spring onions, fresh or pickled red onion, shredded cheddar, full-fat soured cream, chopped coriander, thinly sliced fresh or pickled jalapeños, crumbled tortilla chips, lime wedges
1 Season the beef with salt and pepper. Heat the oil in a large heavy-bottomed pot over a medium-high heat. Add the beef in one layer (don’t worry too much about crowding) and cook until browned on all sides, about 15-18 mins. Transfer the beef to a large plate or bowl, leaving the fat behind; set aside. 2 Add the onions and garlic to the pot, season with salt and pepper, and cook, stirring occasionally until softened, about 3-5 mins. Add the tomato purée and cook until it caramelises a bit on the bottom of the pot, about 2-3 mins. Add the cumin, smoked paprika, hot paprika and chilli flakes, and cook, stirring continuously for a minute or so to toast. 3 Add the lager and use a wooden spoon to scrape up the caramelised bits on the bottom of the pot. Add the tomatoes, beans, 1.4 litres water and the beef, plus any juices. Season and bring to a strong simmer. 4 Reduce the heat to medium-low – you want a gentle simmer – and cover the pot about 90 per cent of the way. (Use a baking tray if you don’t have a lid.) Cook, checking and stirring occasionally, until the pot has thickened and the beef and beans are completely tender and nearly falling apart, about 3-31/2 hrs. 5 Remove from the heat and, using a wooden spoon, encourage the hunks of beef to break down into smaller bits by gently pressing them against the side of the pot. Stir so the meat is evenly distributed and season once more with salt, pepper and maybe chilli flakes. 6 To serve, set out all the toppings you want. Do not top anyone’s bowl for them, but encourage them to go wild. There are always more toppings where those came from, you say. GOOD TO KNOW folate • iron • 3 of 5-a-day PER SERVING 535 kcals • fat 25g • saturates 9g • carbs 33g • sugars 7g • fibre 3g • protein 37g • salt 0.24g
MARCH 2026 goodfood.com 107
Sabrina Ghayour’s
street food at home The acclaimed British-Iranian chef on how an online joke led to her success, and her favourite quick dinner
MY FAVOURITE DISH
recipe photograph KRIS KIRKHAM
British-Iranian chef and food writer Sabrina Ghayour is a self-taught cook and multi-award-winning, five-time best-selling author who made her name hosting the Sabrina’s Kitchen supper club in London and across the UK. Sabrina specialises in Persian and modern Middle Eastern cuisine, for food that’s bold, flavoursome and accessible, winning her legions of devoted fans. @sabrinaghayour
108 goodfood.com MARCH 2026
I
used to get so much flak from the Persian and Middle Eastern community when I started out. They would say, “That’s not how we cook rice.” And I’d reply, “I know, but I’m trying to teach other people how to make something that tastes as close to it as possible that’s much easier.” Because if I teach them the Persian way to make certain things, they’re never going to do it. My favourite recipe from my new book, Persiana Easy, is chapli kebab (p110). It’s a spicy, delicious lamb patty, and essentially the smash burger street food of Pakistan and Afghanistan. It’s quick to make, you can slap a bit of yogurt on and eat it with bread – I love food like that. I grew up in a house where nobody cooked, which is very unusual for Persian or Middle Eastern people. In Iran, if you’re both working, it’s common to have a house cook, so my mum and grandma didn’t do much cooking, but we always had Persian food. Five, six nights a week, we were at other people’s houses. We are very social people. Eating, talking, playing cards, drinking tea – it’s part of our heritage. In the 80s, I was watching Ken Hom and Madhur Jaffrey on TV, and I fell in love with their cooking – I was transfixed. There was a Chinese supermarket on my way to school, it had ginger and things like that – you couldn’t get ginger in the supermarket back then – so I just started cooking. My mum encouraged me, and I took over the cooking in the house when I was about 10, because I loved it. Then, in my late teens and early 20s, I started teaching myself Persian food. I knew the flavours, I just didn’t know how •
weekend
Chapli kabab MARCH 2026 goodfood.com 109
weekend
Chapli kabab These spicy patties are beyond delicious and deeply satisfying when smashed into bread. Because they’re popular in both Afghanistan and Pakistan, I don’t dare suggest where they originate – my only job is to share good food with you. MAKES 8 (serves 2-4) PREP 10 mins COOK 10 mins EASY
The supper clubs really took off – I had to set up a dedicated phone line, people were calling from Australia, America, desperate to come for dinner to get there. I bought cookbooks from America, but the recipes were so complicated. Then, one day I lost my job, and I made a joke online that I would do a supper club for £2.50 a head. It went viral, and I was inundated with bookings, so I did it for charity and we raised about £4,000. After that, the supper clubs really took off. I had to set up a dedicated phone line – people were calling from Australia, America, desperate to come to dinner. Over time, a lot of well-known faces came, including a lovely lady who brought her commissioning editor along and offered me a book deal. I thought nothing would come of it, but in the morning, the offer was there in my email. I wanted the recipes to be accessible, so that’s the book I wrote – Persiana – and people embraced it.
110 goodfood.com MARCH 2026
500g lamb mince (20% fat) 3 spring onions, thinly sliced from root to tip 1 small onion, finely chopped 2 large garlic cloves, finely chopped 4cm piece of ginger, peeled and grated, or 1 heaped tsp ginger purée 1 tsp chilli flakes 1 tsp ground coriander 1 tsp ground cumin 1 small bunch (about 30g) coriander, finely chopped, plus extra leaves to serve 1 large tomato, deseeded, finely chopped and liquid drained 1 tbsp cornflour 1 egg To serve flatbreads thinly sliced red onion thick Greek yogurt
1 Put all the ingredients in a large bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth, evenly combined paste. 2 Divide the meat mixture into eight equal portions and roll into balls, then flatten into thin patties (I do this between two sheets of baking parchment). 3 Heat a large frying pan over a high heat and, once hot, fry the patties for 2-3 mins on each side until nicely browned and cooked through. 4 Serve with warmed flatbreads, coriander leaves, sliced red onion and some yogurt. GOOD TO KNOW gluten free PER SERVING (4) 379 kcals • fat 27g • saturates 13g • carbs 8g • sugars 3g • fibre 2g • protein 25g • salt 0.27g
Recipe extracted from Persiana Easy by Sabrina Ghayour (£28, Mitchell Beazley). Photographs by Kris Kirkham.
To listen to a longer chat with Sabrina, go to goodfood.com/ podcast, or listen wherever you get your podcasts.
HOLIDAYS
Norfolk and Sandringham by rail with Lucy Worsley Join the broadcaster and historian for a visit to Sandringham and discover the best of Norfolk by heritage rail and paddle boat on this four-night tour
Prices from
£1,185pp*
11-15 May 2026 Norfolk is a much-loved destination, attracting visitors from far and wide, thanks to its stunning coastline, laid-back pace of life, gentle Broads and poppy fields. On this break, you’ll travel on unique steam railways the Bure Valley Railway, Bittern Line and the Poppy Line, take a memorable cruise along the Broads, discover charming villages and visit Sandringham – the Royal Family’s famous country retreat – with historian Lucy Worsley, who will give a private talk.
Reasons to book Visit Sandringham with Lucy
What’s included
Explore the Royal Family’s country retreat in esteemed company, the historian will also give a talk and hold a Q&A.
● Four nights’ half-board accommodation at Sprowston
Three historic rail journeys
● Talk, Q&A and Sandringham visit with Lucy Worsley
Travel on the Bure Valley Railway, the Bittern Line and the Poppy Line, admiring Norfolk’s spectacular coastline and scenic countryside.
● Coach transfers for excursions
Paddle boat cruise in the Broads Board the Southern Comfort Mississippi paddle boat for your Bure river cruise, enjoying the scenery and wildlife at a relaxed pace.
Manor Hotel, Golf & Country Club
● Services of an experienced tour manager ● Steam train journeys on the Bure Valley Railway and the
Poppy Line ● Journey aboard the Bittern Line ● Cruise on the Broads aboard the Southern Comfort
Mississippi paddle boat
TO BOOK Call 03301 626 663 quoting ‘Good Food’ or for more information, visit gf.tripsmiths.com/sandringham TERMS & CONDITIONS *From price is per person, based on two sharing, subject to availability. Price and itinerary correct at time of print but may be subject to change. Deposit: 30 per cent. Single supplement: £215. Please note: we cannot guarantee that all rail journeys will be steam-hauled. In the case of unforeseen circumstances, experts may be substituted, and any expert-led events and the overall itinerary may be subject to change. Experts will not join you for your full trip duration unless otherwise stated. Images used may not reflect your actual tour experience. Travel insurance is not included and should be taken out at time of booking. This holiday may be sold through other selected brands. Tour is operated by and subject to the booking conditions of TS Travel Ltd (ATOL bonded).
MARCH 2026 goodfood.com 111
Read. . k o o C Eat. Repeat. Discover food inspiration from all our trusted magazines
collection
HOLIDAYS
Two iconic escapes £2,014pp* Prices from
Discover Europe’s rich culture and exquisite cuisine
Explore the Basque Country: San Sebastian, Burgos and Bilbao
Lake Como, St Moritz and the Bernina Express
Eight days / seven nights: £2,019pp* May-October 2026
Eight days / seven nights: £2,014pp* April-October 2026
Experience fascinating Basque culture and the captivating towns and cities along the Camino de Santiago pilgrimage route. Start in San Sebastián before spending a day in Bayonne in the French Basque Country. Moving back to Spain, you’ll discover the mighty Pamplona and Burgos before driving through La Rioja, then Santillana del Mar, Altamira and Bilbao.
Stunning Lake Como is the base for this wonderful tour, which explores the jewels of northern Italy and Switzerland. Explore the amazing lakes of Maggiore and Lugano, see the majestic Alps surrounding the chic mountain resort of St Moritz, and experience an unforgettable journey on the iconic Bernina Express train. You’ll also visit the picturesque lakeside village of Bellagio, described by Wordsworth as “a treasure whom the earth keeps to herself”.
Tour includes ● Return flights, plus hotel transfers ● Seven nights in four-star accommodation
Tour includes
● Daily breakfast, one lunch and one dinner
● Return flights, plus transfers
in a local restaurant ● The services of an experienced tour manager ● Guided tours to Bayonne, Burgos, Pamplona and San Sebastián ● Ascend La Rhune mountain by vintage cog railway ● Visits to the Guggenheim Museum, Santillana del Mar, Altamira Cave Museum and one of Rioja’s traditional vineyards with tasting ● Sample delicious pintxos at a traditional bar in San Sebastián ● Savour Basque flavours with upgraded pintxos crafted from local ingredients ● Authentic wine-tasting with lunch pairing wines and Spanish cuisine
● Seven nights in three-star accommodation ● Daily breakfast, plus seven dinners (please note
that stays at the Menaggio are on a B&B basis) ● The services of our experienced tour manager ● Guided tour of Isola Bella and Villa del Balbianello ● Visits to Bellagio, Stresa on Lake Maggiore, St Moritz
and Lugano ● Journey on the Bernina Express
Signature tours available – please see online for more details
TO REQUEST A BROCHURE Call 01283 742 398 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. Supplements and availability 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.
MARCH 2026 goodfood.com 113
HOLIDAYS
European escapes to remember
Take in glamorous coastlines, elegant lakes, vibrant cities and the stunning scenery of the Swiss Alps
Travel Department is celebrating 30 years in business, offering expertly guided group holidays. Since its first trip to Lake Garda in 1996, it has created effortless travel experiences including flights, accommodation, transfers and carefully planned itineraries. Now offering over 140 destinations across five continents, Travel Department combines iconic sights with local insight and all their excursions are led by passionate, knowledgeable guides.
Save up to £75pp*
Cannes and the Côte d’Azur March – October 2026 7 nights bed & breakfast, including flights, transfers & accommodation Prices from £1,139pp using discount code GF50
Lake Como, Milan and St Moritz including the Bernina Express April to October 2026 7 nights, including flights, transfers & accommodation Prices from £1,179pp using discount code GF50
Discover some of the best loved towns and cities of the Côte d’Azur on this seven-night holiday to France.
Discover Lake Como and see why the rich and famous have been travelling there for centuries on this guided holiday.
What’s included
What’s included
● Flights, transfers and accommodation all
● Explore Lake Como to experience its dramatic
included, as well as fully guided tours ● Discover the glitz and glamour of the French Riviera on this guided group holiday ● Take a walking tour of Cannes and Antibes on a full-day trip ● Visit the stunning Rothschild Villa and explore Nice on a full-day excursion ● Step back in time on a visit to the medieval hilltop village of St-Paul-de-Vence ● Enjoy plenty of free time to relax and stroll along the beautiful Cannes seafront ● Seven breakfasts included
scenery and rich culture ● Stay seven nights in the lakeside town of Menaggio
or Tremezzo ● Enjoy a half-day scenic boat cruise on Lake Como
stopping in the town of Bellagio ● Venture into the nearby Swiss Alps with a panoramic
train journey on the Bernina Express ● Visit the quaint Alpine towns of Tirano, Poschiavo,
Chiavenna and St Moritz ● Explore Italy’s fashion hub on a day-long excursion to
Milan to see the iconic Duomo Cathedral ● Unwind with plenty of free time to swim, shop or just
explore the quaint towns dotted along the lake
TO SEE THE FULL RANGE OF HOLIDAYS AVAILABLE Visit traveldepartment.co.uk/gf OR CALL 0208 125 3827 quoting GOOD FOOD TERMS & CONDITIONS *Offer valid for all new bookings only. Offer is £75pp off holidays eight nights or more using code GF75, £50pp off seven-night holidays using code GF50 and £25pp off holidays of six nights or less using code GF25. Flights available from London, Scotland and Northern Ireland. Solo holidays are 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.
114 goodfood.com MARCH 2026
KNOW in the
p116 NEXT LEVEL FLUFFY PANCAKES
p128 BOOKS FOR COOKS
p120
MAKE YOUR OWN MARMALADE
NEXT LEVEL
fluffy pancakes Our skills & shows editor Barney Desmazery, the longest-standing member of the Good Food team, shares the secrets he’s gathered over 26 years of developing recipes and talking to countless chefs and cooks
Tips for top pancakes
photographs CHELSEA BLOXSOME
SEASON WITH BACON Our pancakes are topped with whipped bacon butter that you can make ahead of time, which brings a rich, salty edge.
BROWN THE BUTTER Additional melted butter in the pancake batter adds flavour without making them too stodgy. But, we’ve also taken this idea a step further by browning the butter first for a nutty note.
DIY BUTTERMILK Buttermilk brings acidity to the mix, giving the pancakes an authentic American-style flavour. But, if you can’t get hold of it easily, mix 400ml whole milk with 2 tbsp lemon juice or white wine vinegar, then leave to stand for 10 mins.
BE GENTLE For the lightest result, be careful not to overmix the batter – if you do, you’ll stretch the gluten in the flour, which will make the finished pancakes tougher. Don’t worry about a few lumps
116 goodfood.com MARCH 2026
or streaks in the batter – these will cook out as you’re frying the pancakes.
STAND AND DELIVER Letting the batter stand before adding the whipped egg whites gives the raising agent (in this case, baking powder) time to activate, so your pancakes will have a smoother texture.
WHISK THE WHITES This is optional – you can just crack in the whole eggs – but whisking the whites separately then folding them in ensures super-light and fluffy pancakes.
SIZE IT UP Making saucer-sized pancakes guarantee everyone gets a pancake that’s properly drenched in butter and syrup. But, feel free to make a size that suits your needs.
HEAT THE SYRUP Pancakes lose heat quickly, so serve on warm plates and drizzle with hot syrup to warm them up and melt the butter.
American-style pancakes Despite being a simple dish, there are so many recipes out there, all claiming to be the best. Often, these are American so require swaps for British ingredients, which can affect the result. We’ve gone full US-style here, but have considered the parts that are usually taken for granted. Whisked egg whites make these extra-light, and since eggs are already in the batter, it doesn’t require much extra effort (but you can skip this, if you want). We’ve also thought about how pancakes are served: the classic tall stack often disguises a dry, butter-free middle layer, so we’ve made fewer, larger pancakes to get the butter-topancake ratio just right. But whether saucer-sized, bigger, or smaller, these are the lightest, fluffiest pancakes we’ve made yet. MAKES 6 saucer-sized or 12-18 small pancakes PREP 20 mins plus cooling and resting COOK 40 mins MORE EFFORT V
50g unsalted butter, plus extra for frying 300g plain flour 2 tsp baking powder 1 tbsp caster sugar 2 eggs, separated 400ml buttermilk 1 tsp vanilla extract sunflower oil or butter, for frying maple syrup, to serve For the whipped bacon butter (optional) 8 rashers smoked streaky bacon 100g unsalted butter, softened 1 tbsp maple syrup
1 If making the bacon butter, heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Arrange the bacon on the tray in a single layer, then cover with another sheet of parchment and a second tray (this ensures the bacon stays flat). Bake for 25-30 mins until very crisp, then leave to cool. Crumble finely. Beat the butter with the maple syrup,
then fold in the bacon. Scrape onto a sheet of parchment, roll up into a log, twist the ends to seal, and chill until needed. Will keep chilled for three days or frozen for two months. 2 For the pancakes, melt the butter in a small pan over a medium heat until foaming, golden and smelling nutty. Remove from the heat and cool slightly. Tip the flour, baking powder, sugar and a large pinch of salt into a bowl, and stir to combine. Whisk the egg yolks, buttermilk and vanilla together in a jug, then slowly whisk in the cooled brown butter. Pour the wet mixture into the dry, and whisk briefly until just combined. Don’t worry about small lumps – they’ll disappear as the pancakes puff up. Let the batter rest for 15 mins. 3 Tip the egg whites into a clean bowl and whisk until just holding their shape using an electric whisk. Fold the whipped egg whites into the batter – it’s fine if a few streaks remain. Once the egg whites have been added, you should cook the pancakes as soon as possible. (If you prefer not to whip the egg whites separately, add the whole eggs in the wet mixture in step 2.) 4 Heat a large non-stick pan over a medium heat, and brush over a little oil or butter. Ladle in enough of the batter to create one or two saucer-sized pancakes, or a smaller amount to make small pancakes (you’ll need to do this in batches). Cook for 2-3 mins until the pancakes are puffed up, small bubbles appear on the surface and the edges look set. Flip and cook for 1-2 mins more until golden and fluffy. Transfer a baking tray and keep warm in a low oven while you repeat with the rest of the batter. 5 Warm the maple syrup in a small pan until just steaming, or in the microwave in short bursts (don’t boil). Serve the pancakes topped with thin slices of the bacon butter, if using, and maple syrup. PER SERVING (6) with bacon butter 546 kcals • fat 31g • saturates 17g • carbs 48g • sugars 9g • fibre 2g • protein 16g • salt 1.8g
MARCH 2026 goodfood.com 117
Shoot director LAURIE NEWMAN | Food stylist AMY KINNEAR | Stylist HANNAH WILKINSON | Portrait of Barney GABBY HARRINGTON
in the know
the WEST AFRICAN
KITCHEN Chef Aji Akokomi from Michelin-starred Akoko reveals the key ingredients that shape his cooking
118 goodfood.com MARCH 2026
West African flavour in layers When we talk about West African food, we’re really talking about a region that, before borders, was one huge area with shared techniques and traditions. So even though I’m Nigerian, what we do at my restaurants has strong influences from Ghana and Senegal, too. Flavour always begins with bases: rich stocks and pepper stews. We cook beef bones, chicken and sometimes fish until they release their juices, then add onions, dried spices and sometimes fermented ingredients like dried crayfish, oyster sauce or fish sauce for umami. The second base is the pepper mix – caramelised onions cooked down with tomato paste and red bell peppers until thick, dark and rich. These two foundations – the broth and the stew base – form the backbone of almost everything, from soups and stews to jollof rice. I modernise them at Akoko by refining flavours and using herbs like lemongrass and coriander, but the soul remains the same.
in the know
DISH DECODER
what’s the one... …West African dish everyone should cook at least once?
Jollof rice. Everyone’s heard of it and cooking it right is pure joy. SUYA (pictured above) Thin meat slices rubbed with spicy peanut-based yaji (spice) mix, grilled over open fire and served with onions and tomatoes. MOI MOI Steamed black-eyed bean pudding blended with onions, peppers and crayfish: soft and savoury – sometimes baked with egg. ABUNU ABUNU Ghanaian stew of cocoyam leaves cooked with stock, crab or fish – rich, green and smooth. EGUSI Melon seed stew cooked with fish stock until thick and nutty – we serve it with monkfish or hake.
GROUNDNUT (PEANUT) STEW Peanuts blended and simmered in red pepper sauce with beef – creamy, spicy and comforting. LAMURJI Tamarind drink soaked overnight with citrus and spices – sweet, tangy and sometimes turned into sorbet. PEPPER SOUP Broth cooked with oxtail or fish, lemongrass, uda and scotch bonnet – hot, aromatic and restorative. FRIED PLANTAIN (DODO) Ripe plantains fried until golden – at Akoko we confit them first for sweetness, then crisp them to finish.
…mistake beginners make?
Not cooking things long enough. The stews need time – cook them until the oil separates and the flavour deepens. …ingredient that completely changes a dish?
Dried crayfish. Like fish sauce in powder form, it gives a dish real umami depth. …smell that instantly takes you home?
The smell of jollof – tomato paste, curry, thyme and scotch bonnet frying together. …bit of kit West African cooks rely on most?
a pressure cooker. It’s essential for beans and for building stock quickly. …shortcut when you’re cooking at home?
A dash of oyster or fish sauce for instant umami. …piece of advice for first-timers?
Lots of West African dishes are prep-heavy and for the best flavour can often start couple of days ahead.
The joy of jollof Jollof rice is the dish that unites West Africa. Its origins are in Senegal but it’s just as loved in Ghana and Nigeria. It’s the dish for every celebration. It starts with a stew base of onions, tomatoes, red bell peppers, curry powder, thyme and scotch bonnet. Rice is cooked directly in that sauce with stock, so it steams in its own flavour and develops that smoky note we all love. At Akoko, I keep it traditional but serve it under a smoked lid with Lake District beef and braised ox tongue.
SCOTCH BONNET CHILLI Scotch bonnet isn’t just about heat – it’s about flavour. It’s fruity, slightly tangy and full of aroma. I never just perfume my stews with it, I blitz it right in with the peppers so it becomes part of the sauce. We also use the dried version, which gives a different kind of warmth.
Soup or stew
?
In West African cooking, a soup is always broth-based, built around meat or fish and cooked down with spices and herbs until the stock becomes rich and flavourful. Think of pepper soup – it’s light, aromatic and full of spice. A stew, on the other hand, starts with the pepper base – onions, tomato paste and red bell peppers cooked down with spices until thickened. You then add stock or water to loosen it. So soup is thinner, more like a broth, while stew is thicker, deeper and heavier with the paste that gives West African cooking its body.
Aji Akokomi founded Michelin-starred Akoko, then the more casual Akara, both redefining West African dining in London. akoko.co.uk | akaralondon.co.uk @akokorestaurant | @akokomi | @akara.london MARCH 2026 goodfood.com 119
MARMALADE
is not just FOR BEARS
Buy the last of the season’s Seville oranges for Paddington’s favourite sandwich filler. Lulu Grimes takes the faff out of making it at home and shares her dark, thick-cut version
the basic method In a nutshell, you boil Seville oranges (or other citrus) with sugar and water, but how you cut your oranges and what you add (and when) varies. I’ve tried several methods, including pressure-cooking, but the below is the most efficient and foolproof way. Use up to 1kg fruit and stop halfway through to no ill effect (I often start one day and finish the next). 1 Cut the oranges in half, simmer in water for 30 mins, lift them out and drain any liquid into the pan. 2 Scoop the flesh and pips back into the water, bring to the boil, simmer again for 30 mins, then strain. 3 Meanwhile, slice the tender orange peel. 4 Finally, add the sliced peel and sugar to the clear liquid, then boil to setting point.
LINE UP YOUR JARS
You can buy jars or reuse them; I try to remember to save them up towards the end of the year, ready for Seville orange season. Clean them thoroughly, though – we have a guide on sterilising jars on goodfood.com, but I use hot water and whisky, plus a few tablespoons of the latter. One year, I used an old mango chutney jar, which definitely added an extra layer of flavour I wasn’t expecting.
I like dark, thick-cut marmalade with a slightly bitter edge (see p122). Marmalade can be anything from pale, translucent jelly with hair-like slivers of peel, to dark, chunky and ‘black’, with brown sugar or treacle. There are peel-free ones, those made with limes, lemons and other citrus, and flavoured varieties. You may like them all, or have a firm preference. Neither my parents nor in-laws like mine – it’s too dark and chunky. This is good, because I don’t have to gift jars, and, at the rate we eat it, we don’t have any spare!
no special kit needed The business of making marmalade (or jam) needn’t be difficult, and you don’t need any special equipment other than a large saucepan. I don’t own a jam pan (I did, but I lent it to someone and can’t remember who – slightly annoying as it’s also handy for mulled cider, but then, so is my slow cooker). Your pan just needs to be big enough to boil your marmalade without it going over the edge and leaving you with quite the mess to clear up. 120 goodfood.com MARCH 2026
in the know
The business of making marmalade needn’t be difficult, and you don’t need any special equipment other than a large saucepan
why stick to Seville? Seville oranges (citrus x aurantium) – aka bigarade or bitter oranges – have the right flavour for marmalade because their bitterness adds to the flavour, as do the aromatic oils in the rind. They are also high in pectin, which sets the marmalade.
SLICING THE PEEL I halve the oranges through the stem and not the circumference, as if for squeezing, because I find this makes them easier to scoop out when they’re cooked. This is the tedious, or mindful, part of the recipe, depending on how you’re feeling at the time. Once they’re cool enough and you’ve scooped out the flesh, cut each half into two and slice the peel to the thickness you want. For more even-sized peel, cut across the length, or for differing sizes, cut across the width. Crosswise is easier.
OTHER BITS & BOBS
A thermometer helps gauge how things are coming along – you could invest in one, but you’ll still need to do the ‘wrinkle’ test with a cold saucer, which is more reliable. I’ve had batches that have reached the right temperature but have failed to set, and haven’t trusted temperature alone since. I use a Thermapen to see if I’m in the right ballpark temperature-wise; a jam one is also useful. For the last step, use a colander and fine sieve to strain the marmalade. If you skip this, bear in mind you’ll have cloudy marmalade. A wide jar funnel isn’t essential, but it helps. Don’t use a narrow one, because the peel will clog it up. MARCH 2026 goodfood.com 121
in the know
1kg Seville oranges 1 lemon 1.5kg granulated sugar (or preserving sugar, if you like) 500g dark or light muscovado sugar (depending on how dark you want your marmalade to be) small knob of butter (optional) 2-6 tbsp whisky (optional)
1 Cut the oranges in half through the stem and put in a large pan. Take the peel off the lemon using a vegetable peeler and add this, then quarter the lemon, cut out the flesh and pips, add these to the pan and discard the pith (if your lemon is very thin-skinned, skip this step). Add 2 litres water to the fruit and bring the pan to the boil. Reduce the heat to a simmer, cover with a lid (leaving a crack for the steam to escape) and cook for 30 mins. 2 Scoop the oranges out into a colander, collecting any juices in a bowl. Scoop out and discard the lemon peel. Leave everything to cool for 1 hr, or overnight. 3 Scoop the flesh and pips out of the orange halves and into the liquid in the pan. Pour in any juices from the bowl and bring to a simmer. Cook for 30 mins. Meanwhile, cut the orange peel into slivers, as fine or chunky as you like. The peel should still be firm enough to slice easily with a sharp knife.
4 Once the liquid, flesh and pips have cooked for 30 mins, drain into a large bowl through a fine sieve, wipe the pan out and pour the liquid back in. Put a couple of saucers or small plates in the freezer to chill. Add the sugars to the liquid, then warm over a low heat, stirring until dissolved. Add the sliced peel, then turn up the heat and boil rapidly until the setting point is reached – this should take between 6-15 mins, but sometimes it takes a lot longer. If you have a thermometer, the temperature should reach 105C (or 104.5C, if you’re being precise). Check it at 6 mins, then keep checking if needed. To test for setting point, turn off the heat, take a cold saucer out of the freezer and spoon on a little blob of the marmalade. Leave for a moment, then push the marmalade using your finger. If the surface wrinkles, it’s ready; if not, boil for a few more minutes and test again using the other cold saucer. Turn off the heat and leave for 15 mins, then add the butter, if using (it helps disperse any foam). 5 While the marmalade cools slightly, wash all the jars in hot, soapy water and dry upsidedown. You can run them through a dishwasher’s hot wash if you have a load you need to put on. If you’re using Kilner jars or similar, wash the rubber seals as well. Put all the hot jars next to each other, tip 2 tbsp whisky into one (if using),
Sign up for our newsletter Our free weekly Substack newsletter Test. Taste. Repeat. is filled with tips, recipes and inspiration, plus great articles from some of the food world’s most respected food writers and cooks. Have it sent direct to your inbox every Tuesday by subscribing at:
goodfoodeveryday.substack.com 122 goodfood.com MARCH 2026
put the lid on and swirl it around to coat the inside of the jar, then tip into the next and so on until all the jars have a coating. Tip any remaining whisky into the marmalade and add another few tablespoons, if you like. Spoon or pour the marmalade into the jars, using the funnel if you have one and filling each one up to the top of the neck (I use a 1/4 cup measure or small heatproof jug). Screw on the lids and don’t forget to label them. The marmalade will keep until the following year, if you haven’t eaten all of it by then! GOOD TO KNOW vegan • low fat • gluten free PER SERVING (per tbsp) 39 kcals • fat none • saturates none • carbs 10g • sugars 9g • fibre 0.1g • protein none • salt none
Portrait of Lulu DAVID COTSWORTH
MAKES 4kg (10-12 jars) PREP 20 mins plus at least 1 hr cooling COOK 1 hr 30 mins EASY V
Other images NATASIC / DIGITALVISION VECTORS / GETTY, JONATHAN GREGSON
Lulu’s dark & chunky marmalade
HOLIDAYS
Sail away in 2026 with Up to £200 onboard Fred. Olsen cruises credit Step aboard one of these unforgettable cruises to Scotland or Montenegro
plus afternoon tea worth £15pp**
Multiple departure dates through 2026 and 2027 from just £649pp plus up to £200pp on-board spend and free afternoon tea with code RPGF26* Discover Montenegro’s historic cities, golden beaches and the breathtaking Bay of Kotor From £2,249pp*
Explore the rugged Highlands filled with history and vibrant culture on this Scottish Isles cruise From £649pp*
Embark on a Montenegro cruise and uncover a jewel of the Adriatic, nestled between Croatia and Albania. This unforgettable journey combines natural beauty with rich cultural heritage. Relax on the golden sands of the Budva Riviera, enjoy crystal-clear waters and explore lively coastal towns. For adventurers, try water sports, boat trips or hike to Lovćen’s peaks for panoramic views. Step back in time in Kotor’s Old Town, where Venetian architecture and cobblestone streets whisper tales of centuries past. Cruise through the fjord-like Bay of Kotor aboard our perfectly sized ships, visiting enchanting towns like Perast and Herceg Novi.
Set sail on a cruise to Scotland and immerse yourself in a land of dramatic landscapes, rich heritage, and captivating wildlife. From misty mountains and glacial glens to deep lochs and rugged coastlines, Scotland offers breathtaking scenery at every turn. Our small ships provide a more intimate experience, allowing you to explore remote islands and picturesque ports. Discover Gaelic traditions in Stornoway, marvel at sea stacks in the Highlands, and spot seals, whales and seabirds along the Outer Hebrides. Step back in time at historic sites like Duart Castle, Bannockburn, Culloden and the Neolithic village of Skara Brae in Orkney.
Included in the price: ● Afternoon tea worth £15pp* for Good Food readers ● Five-course dinners, buffet breakfasts & lunches ● Selected alcoholic drinks with meals ● Evening entertainment ● Guided walks in select ports ● Shuttle buses for distant destinations ● Fitness centre access ● All port taxes, fees and crew gratuities ● A range of dates and departures from Southampton,
Photographs KRISTIAN DALE, GETTY IMAGES
Liverpool, Newcastle and Rosyth
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.
Everything is designed to make your cruise more enjoyable and hassle-free.
TO REQUEST A BROCHURE OR TO BOOK Call 03330 604 959 and quote RPGF26 OR FOR MORE INFORMATION VISIT fredolsen.com/gf TERMS & CONDITIONS *Prices crorrect at time of printing. On-board spend benefit is valid for new bookings only, made between 1 January and 31 March 2026, cannot be applied retrospectively and is not combinable with any other discounts or offers, including Oceans Loyalty Club benefits or Freedom Fare. **Afternoon tea is included in sailings of 6 nights or more. The free on-board spend offer is applicable on selected sailings and the amount varies depending on the cruise duration (Cruises of 5-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 Reader Promotion booking code and at the time of booking. The 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 terms and conditions.
MARCH 2026 goodfood.com 123
READER OFFER
Complete patio potatogrowing selection Save £21 Grow your own potatoes, even if you don’t have a garden
Just £19.95 plus p&p*
This patio potato-growing selection means that anyone can now grow delicious, fresh potatoes, even without a garden – a patio, balcony or courtyard will do! Just add compost and water, and you’ll be harvesting your first new potatoes in 10-12 weeks. Three popular varieties included Charlotte One of the most popular salad potatoes in the UK, the instantly recognisable, oval-shaped tubers can grow much larger than other salad varieties, and have firm, yellow, waxy flesh. Use in potato salads, or boil and serve with butter. Rocket An early harvesting variety that produces lots of tasty potatoes. Ideal for salads, steaming or boiling. Désirée These have creamy yellow flesh and red skin, and are great for chips, roasting, baking or boiling. These special seed potatoes have been held in cold storage and will grow quickly once planted. This is the perfect way to grow potatoes and it requires no back-breaking digging whatsoever! The heavy duty 30-litre pots can be used again, and the organic potato fertiliser can be used all around your vegetable garden. (Potatoes will be packed in the bottom pot, underneath the other two, to protect them.) Contains: 18 x tubers, 1kg fertliser and three 30-litre pots Item: 350007 £19.95 – save £21 (RRP £40.95)
Complete patio potato top-up pack This refill pack contains more seed potatoes for growing, plus fertiliser – all you need is some compost and a pot or container. Plant and water your potatoes, and you’ll be harvesting new potatoes in 10-12 weeks. The pack includes three popular varieties (Charlotte, Rocket and Désirée), plus 1kg organic potato fertiliser. Item: 350062 £14.96 – save £11
Just £14.96 RRP £25.96 plus p&p*
TO ORDER CALL 08445 020 050** quoting GF210 or VISIT yougarden.com/GF210
Terms & conditions *Please add £6.99 p&p per order. Offer is subject to availability and in the event that this offer is oversubscribed, we reserve the right to send suitable substitute varieties of the same or a higher value. Offer closes 30 April 2026 or while stocks last. Calls cost 5p per minute plus your network provider’s access charge. Delivery to UK only and a £3 surcharge may apply to some postcodes; please see online for more details. Images show mature plants. Full product details and T&Cs at yougarden.com. Following Brexit, there are a number of changes that prevent us from trading in N. Ireland. For further details, please visit yougarden.com. YouGarden Ltd, Eventus House, Sunderland Road, Market Deeping, PE6 8FD.
124 goodfood.com MARCH 2026
in the know
s w e i v e r t e g gad
We tested a range of top-brand kettles so you can pick your favourite words NATALIE BASS Best retro kettle
HADEN HIGHCLERE Ideal for kitchens with a vintage aesthetic, this kettle strikes a nice balance between sturdiness and style. It’s available in both blue and cream, and the ergonomic handle across the top aids with pouring and filling. The water-level indicator is easy to read, with three markings for 500ml, 1 litre and 1.5 litres, and the switch illuminates in blue when the kettle is turned on, so we could clearly see when it had finished boiling. Available from Amazon (£59)
Best variable temperature kettle
Best luxe looks on a budget
NINJA PERFECT TEMPERATURE RAPID BOIL
KENWOOD DUSK COLLECTION
With temperature settings that span 60-100C, Ninja’s kettle is perfect for getting the most out of speciality teas and coffee. It’s also good for energy efficiency, as you don’t have to reach a full boil for every mug – you’ll hear an audible tone when it hits temperature. Available from Ninja (£99.99)
This compact, colourful kettle (with matching toaster available) is a fun addition to any kitchen. With a wide spout for easy pouring and an impressive 1.7L capacity – approx. seven cups – it boils rapidly at maximum capacity in just four minutes. Available from Kenwood (£54.99)
Best kettle for speedy boiling
TOWER RENAISSANCE Available in a choice of colours, this retro-look kettle boils its maximum capacity (1.7 litres) in just four minutes, 10 seconds, and its minimum (500ml) in one minute – so it’s ideal when you’re looking to make a quick cuppa and time is of the essence. It also has a temperature gauge on the front, the handle sits snugly above the kettle and there’s the option to buy a matching toaster, too. Available from Tower (£59.99)
SAGE THE SOFT TOP LUXE
HOW WE CONDUCT OUR REVIEWS
This is one of the quietest kettles we tested and a well-considered model overall with an ergonomic handle and wide pour. As well as two glass displays, which handily denote the max cup level (seven) on one side and max water level (1.7 litres) on the other, it also has a clear top, but this does get steamed up when the kettle boils. We liked how easily it sits and locks into the base, too. Available from Sage (£119.95)
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.
Best quality kettle
MARCH 2026 goodfood.com 125
18ñ21 June 2026
Your ticket includes entry to
NEC, BIRMINGHAM
Where food meets
! g n i n e d r ga
Two great shows with one great value ticket!
Enjoy the ultimate day out at the Good Food Show Summer and BBC Gardeners’ World Live. Explore both shows and immerse yourself in seasonal flavours and ingredients. It’s a chance to hone skills in growing your own, see BBC2 Gardeners’ World faces including Monty Don in the same day as top chefs such as James Martin, get ideas for outdoor entertaining in perfect time for barbecue season, dive into the world of plants, and so much more! Enhance your day with tastings and workshops from cocktails to summer bouquets, and see demos at the drop-in Summer Kitchen. Plus enjoy plenty of shopping, from food, drink and kitchen kit to furniture, outdoor essentials, plants and herbs. See you there!
SUBSCR
IBER CL
UB
SAVE 25% * using you r uniq when booue number king
If you missed it
last year...
The world of food and gardening combine in the Tasting Table as BBC Gardeners’ World presenter Adam Frost hosts a top line-up of James Martin, Si King, Lisa Faulkner and more for live cooking and fun conversations on growing ingredients for the kitchen. Returning by popular demand, book Tasting Table seats for the optimum experience, or simply drop by to listen and learn!
NEW
love
For the of barbecue
Step outside for the brand-new Smoke & Fire Pop-Up Festival, perfect for outdoor cooking fans. You’ll experience Barbecue Alley where top brands fire up their grills for live demos and the Ember Market as the shopping hub for rubs, sauces and tools. Don’t miss the QVC Outdoor Living Stage for more outdoor inspo, and take part in a Barbecue Lovers Tasting at the Fabulous Food Finds Tasting Theatre.
Save 20%*on admission tickets! Book your tickets today and use code GFR4 to save 20% on admission tickets
WITH THANKS TO OUR SPONSORS: Headline sponsor
Big Kitchen sponsor
Fabulous Food Finds Tasting Theatre
*20% off valid on adult/standard entry tickets offer ends 23:59pm 13 April 2026. All offers exclude VIP tickets, 2-day tickets, group tickets, added extras, not valid with any other offer. Transaction fees apply per e-ticket per order, not all celebrities appear on all days and the line-up in subject to change. Details correct at time of print.
BOOKS
for
COOKS Our reviewer Fiona Forman tries the national dish of Saudi Arabia from The Red Sea Cookbook by Madeeha Qureshi and casts her eye over other new titles recipe photograph PATRICIA NIVEN
I know little about Saudi Arabian cuisine, so couldn’t wait to delve into Madeeha Qureshi’s book. She grew up with an ever-changing food landscape – from the Gulf War, when food was rationed, to an influx of American food post-war, then modernisation. After arriving in the UK from Saudi in 2007, she kept memories of her homeland alive by cooking for friends, and later featured on MasterChef 2021 when she made it to the final five. With The Red Sea Cookbook, she hopes to inspire more people to try Saudi food. As she puts it, “I want you to give these recipes a go and say, ‘What was that? Why haven’t I had this before?’” In the book, you’ll find small plates and street food – whipped feta dip, tandoori chicken tenders – mains like spiced lamb and creamy Saudi risotto, seafood, breads and fruity, fragrant bakes. The national dish of Saudi Arabia was an obvious place to start (opposite). It’s what Madeeha calls the “crowning glory of the mains”. Don’t be put off by the ingredient list – if you have a well-stocked spice rack, the only thing you might not have is dried black limes, which you’ll find in Waitrose or online (or, as Madeeha says, “give it a go anyway – it’ll still be delicious”). It’s easy enough for midweek, but worthy of the weekend, serving up to six with impressive looks and layers of flavour and texture (fluffy, aromatic rice that confirms I’ve been cooking rice incorrectly my whole life), juicy raisins, chillies, herbs, nuts and salad, topped with crispy, golden spiced chicken.
128 goodfood.com MARCH 2026
Recipe extracted from The Red Sea Cookbook by Madeeha Qureshi (£32, Nourish). Photographs by Patricia Niven.
Madeeha grew up in Saudi Arabia with an ever-changing food landscape – from the Gulf War, when food was rationed, to an influx of American food
in the know Saudi kabsa SERVES 4-6 PREP 30 mins plus soaking and resting COOK 1 hr 10 mins EASY
Good Food recommends
Saudi kabsa
500g basmati rice 40g ghee or vegetable oil 1 large onion, finely chopped 2 cinnamon sticks 6 cardamom pods 3 black cloves 2 whole black loomi (dried limes) 3 bay leaves 3-4 garlic cloves, finely chopped ½ tbsp grated ginger 1 medium chicken, cut in half lengthways or quartered 1 tbsp double-concentrate tomato purée 400g can chopped tomatoes 1 chicken stock cube (Madeeha uses Maggi) 1 orange, zested For the aromatic kabsa spice mix 6 saffron strands 1 tsp each black pepper, red chilli powder, ground coriander, ground nutmeg, ground cinnamon and ground cardamom ½ tsp each ground cumin and ground turmeric ½ tsp powdered loomi (dried black lemon) To garnish 2 tbsp ghee or vegetable oil 70g blanched and halved almonds 150g carrots, coarsely grated using a box grater 50g jumbo raisins, soaked in hot water for 10 mins and drained (if you can’t find them, use normal raisins) 50g sultanas, soaked in hot water for 10 mins, then drained 2 hard-boiled eggs, peeled and halved whole red and green chillies lemon wedges coriander or parsley leaves handful of crispy fried onions (shop-bought or homemade) yogurt
1 Start by washing the rice at least twice to remove extra starch, then soak in a bowl of water for 30-45 mins. 2 Meanwhile, put the ghee or oil in a heavy-based pot that is large enough to eventually accommodate everything. Set over a medium-high heat and add the
In Good Taste: What Shapes What We Eat and Drink – And Why It Matters by Mallika Basu (£13, Nine Bean Rows Books) In this fascinating book, writer and sustainability champion Mallika Basu looks at the history of our global food system and talks about the big issues – from factory farming to the rise of UPFs – and offers advice on how we can all make a positive difference. A must-read for anyone interested in food and its impact on the planet.
onion, whole spices and the bay leaves. Fry for 3-5 mins until the onion becomes translucent. Add the garlic and ginger, and fry for another minute until fragrant. 3 Add the chicken pieces, skin-side down, and sear for 4-5 mins on each side until golden. Remove from the pot and set aside on a plate. Add the tomato purée, chopped tomatoes, stock cube and orange zest to the pan. Season with salt. Fry for 2-3 mins until well combined, then add all the aromatic kabsa spices, and mix well. Add 1 litre boiling water to the pan to deglaze and make a stock. 4 Return the chicken to the pan, cover and simmer for 20 mins over a medium-low heat until the chicken is completely cooked and the stock has slightly reduced. 5 Heat the grill to 180C and line a baking tray with foil. Once the chicken is cooked, remove it from the stock and put it on the lined tray. Brush the chicken pieces with any oil that has risen to the surface of the stock, then grill for 10-15 mins until golden brown. 6 Meanwhile, strain the stock by passing it through a sieve set over a bowl, squeezing all of the liquid out in the sieve. Pour the stock back into the pan, bring to the boil over a medium-high heat, then add the soaked and drained rice. Top up with more water if needed to cover the rice – the water level should be about 1cm above the rice for it to be cooked to perfection. 7 Keep the heat at medium-high. Once the rice starts to absorb the stock and small craters start to appear, put a sheet of baking parchment on top, then the lid so the parchment works as a sealant (cartouche). Turn the heat up to high for 1 min, then turn down to low and cook for 15 mins, moving the pan around every 5 mins for equal distribution of heat. Turn off the heat and let stand for 10 mins, undisturbed. 8 Meanwhile, prepare the garnishes. Heat the ghee or vegetable oil in a frying pan and fry the almonds until golden, then remove to a plate lined with kitchen paper. Add the carrots, raisins and sultanas, and fry for 2-4 mins until the raisins are puffed up. Remove from the pan. Set aside with the almonds. 9 Remove the lid from the rice and fluff up the rice. Spoon onto a large platter or dish and put the chicken pieces on top. Garnish with the egg halves, chillies and lemon wedges, then sprinkle over the herbs, almonds, raisins, carrots and fried onions, and top with yogurt. GOOD TO KNOW 1 of 5-a-day PER SERVING (6) 668 kcals • fat 26g • saturates 9g • carbs 67g • sugars 5g • fibre 4g • protein 41g • salt 1.24g
Bake Your Sweet Time by Tat Effby (£20, Murdoch Books) Baker and cartoonist Tat Effby adapts classic flavours into quick, medium and long recipes, so you can choose what to make based on how much time you have. Take sticky toffee pudding: if you’ve got 15 mins, make sticky toffee cookies. If you have a bit more, turn it into a tart. If you’ve got a few hours, try the monkey bread – date & vanilla buns rolled in cinnamon sugar and covered in toffee sauce. MARCH 2026 goodfood.com 129
HOLIDAYS
Explore eastern Canada 10 days now from £2,670pp Departs June 2026 to October 2028 One of the world’s greatest natural wonders, memorable scenic journeys and four stunning, contrasting cities guarantee the enduring appeal of this fully escorted tour. Begin with a visit to the world’s most powerful waterfall, Niagara Falls, then spend time in welcoming waterfront Toronto; Canada’s historic capital city, Ottawa; and picturesque Quebec City, where the New World still resembles the Old. Finish in Montréal, French Canada’s capital of style.
Highlights and inclusions ● Eight nights’ room-only accommodation at
a series of good-quality hotels in Niagara Falls (two nights), Toronto (two), Ottawa (one), Québec City (two) and Montréal (one), plus one night on the aircraft ● Travel through stunning scenery along Lake Ontario ● Spend time in stylish Montréal ● Journey into the French-Canadian province of Québec ● Visit and stay in charming, UNESCO-listed Québec City on the banks of the St Lawrence River ● Discover waterfront Toronto and its sky-piercing CN Tower ● Return flights to Canada ● Comfortable, air-conditioned coach travel throughout ● Fully escorted by a friendly, experienced tour manager
TO REQUEST A BROCHURE OR TO BOOK Call 0333 344 1461 and quote 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 going to press. Single supplements apply. Newmarket Holidays reserves the right to cancel, change or amend any tour.
130 goodfood.com MARCH 2026
Photographs KRISTIAN DALE, GETTY IMAGES
Catch your breath on a visit to Niagara Falls and marvel at some of Canada’s eastern cities and surrounding landscapes
From £2,670pp*
in the know
s d n e m m o rec
The best food and drink, tried and tested words LUCY ROXBURGH
For better bakes
FOOD THOUGHTS 70% DARK CHOCOLATE BUTTONS Smooth with deep flavour and balanced sweet and bitter notes, add these to brownies, cakes and biscuits, or enjoy straight from the pack. £6 (180g), Ocado and Sainsbury’s
For an umami boost
SLOW SAUCE ORGANIC OAT MISO Barrel-aged in oak casks for three months in Banchory, Aberdeenshire, this sweetsavoury oat miso elevates toast, porridge, salads and veg, or makes a lovely hot drink. £10 (200g), slowsauce.co.uk
For UPF-free snacks
ALTEREGO COTTAGE CHEESE Made using just four ingredients – milk, cream, live cultures and sea salt – this cottage cheese is decadently creamy and UPF-free. £1.85 (200g), Sainsbury’s
For kombucha sceptics
COUNTER CULTURE CITRUS YUZU KOMBUCHA SODA Nervous about trying kombucha? This tangy soda is sure to convert you. It’s fresh, zesty and instantly refreshing – the rhubarb & hibiscus flavour is next on our list to try. £21.95 (12 x 330ml cans), counterculturedrinks.com
For a sweet sip
Prices correct at time of printing
TARSIER SPIRIT LYCHEE & RASPBERRY PINK GIN Inspired by Vietnam’s fruit groves, this is a unique addition to the range of flavoured gins on the market. Sweet, fragrant lychee is balanced by tart raspberries and citrus peel for a refreshing finish. £38 (70cl), wearetarsier.com
For a quick meal
SPICEBOX BLACK DAL SpiceBox has taken care of the 30-hour cooking process for this creamy dal, so all you need to do is heat and eat. Made with organic whole urad beans, it’s a high-fibre lunch. £6.50 (324g), Sainsbury’s and eatspicebox.co.uk
For a hangover-free tipple
For wholesome cooking
IMPOSSIBREW TRIPLE HOPPED IPA
FREJA COOKING BONE BROTH
This 0.5% ABV hazy IPA contains three times the hops for a boozy feel without the alcohol. It’s a smooth, creamy quaff that’s bursting with stone fruit and vanilla notes. £2.49 (440ml can), impossibrew.co.uk
Everyone’s talking about the health benefits of bone broth, but if you don’t have time to make your own, these pouches can be used in stocks, soups, gravies and stews. £3.50 (350ml), Waitrose, Ocado and frejafoods.com
MARCH 2026 goodfood.com 131
I
LOCAL HEROES
Kitchen company The Good Food Matters kitchen in Croydon, London, is a community project that builds social connections, confidence and joy – manager Angela Fernandez explains how, and shares advice for those living alone
132 goodfood.com MARCH 2026
support the kitchen in lots of different ways, but the heart of my role is running community cooking sessions. Our kitchen is busy with courses for all sorts of people, from the over-60s to young people. One of the newest projects I’m most excited about is our men’s cooking group. It started almost by accident, after a budget cooking course happened to be all men. At the end, they wanted to keep going, so we did – and it’s grown from there. What matters most isn’t learning recipes – it’s about creating a safe, supportive space where people can cook together, chat, have fun and build confidence. Some people arrive with very little experience, others with plenty, but everyone is welcome. I’m supported by an amazing team – a small core staff, sessional chefs and brilliant volunteers – and we couldn’t do any of this without them. My background is in nutrition, and I believe strongly in hands-on learning. We focus on cooking from scratch with whole, accessible ingredients, encouraging pulses and lentils that are affordable, nourishing and often overlooked. It’s not about telling people what to eat, but giving them the tools and confidence to make choices that work for them. We’re lucky to work in a place that brings garden and kitchen together. Watching people connect – with food, with each other and with the space – is what makes this work so special.
planet friendlier
If you’re cooking for one, take Angela’s advice: • Start with what’s accessible Choose ingredients that you can afford and easily find locally. Whole foods that look like where they come from in nature are a great place to begin – and you don’t need anything fancy to cook well. • Use pulses to stretch meals Lentils, chickpeas and beans are budget-friendly, nutritious and incredibly versatile. Add them to dishes to bulk meals out without sacrificing flavour. One of our members, Evelyn, has a spicy lentil soup that’s a fan favourite on our website (see below). • Invite friends over to help Learning happens best when it’s hands-on and social. Cooking alongside others builds confidence, skills and connection, and makes the whole experience more enjoyable. • Create a safe, welcoming space Everyone comes with different experiences and confidence levels. Focus on encouragement rather than instruction, and let people learn at their own pace. For more information • Learn more about Good Food Matters: goodfoodmatters.org.uk. • Explore all their recipes at goodfoodmatters.org.uk/recipes
MARCH 2026 goodfood.com 133
DIGGING FOR
deliciousness
From rural idylls to urban rooftops, restaurants are growing amazing produce in inspirational green spaces. We talked to the growers and chefs involved to find out how words TONY NAYLOR
F
or Jan Ostle, chef at Bristol restaurant, Wilsons, the vegetables his partner Mary Wilson grows at their nearby market garden are his “ace in the hole”. The garden gives him same-day, newly harvested “access to some of the best produce in the South West”. That flavour advantage is one an increasing number of restaurants are seeking, by cultivating their own produce using – on principle and to ensure quality harvests – ultra-sustainable farming methods. These vegetables elevate dishes and benefit the environment. Spring is busy for restaurant gardeners. They are currently harvesting their overwintered veg: the leek, kale, broccoli and beetroot that bring vitality to menus during the winter-spring ‘hungry gap’; while also sowing for summer’s bonanza months. By April, they could even be picking the first broad beans. As we prepare our own plant-filled balconies, gardens and allotments for 2026, Good Food spoke to these ace growers to glean some sustainable growing tips. We also spoke to the chefs involved about how we should be cooking that winter-spring harvest. Dig in! 134 goodfood.com MARCH 2026
planet friendlier
Wilsons, Bristol “The menu is completely driven by what we have available on the field,” says grower Mary Wilson, referring to the Barrow Gurney market garden which inspires her partner, chef Jan Ostle’s cooking, at their farm-to-table restaurant, Wilsons. On Wilsons’ two acres, Mary, who studied biodynamic agriculture, uses regenerative farming techniques – minimal tilling using hand tools only; sowing heritage, organic seed varieties; traditional crop rotation; on-site composting; utilising ‘green manures’ – to enrich land and crops simultaneously. “With regenerative, you’re thinking about feeding plants and feeding the soil,” she explains. Such sustainable growing and cooking is both an ethical stance, and delivers huge flavour dividends. Freshly harvested vegetables, used before their sugars significantly deplete, eat and cook “in a completely different way”, says Mary. Such “truly seasonal” cooking generates a special creative energy in the kitchen and great personal fulfilment. Mary adds: “We get so much joy being able to produce our own vegetables.” wilsonsbristol.co.uk
Mary’s green growing tips
Such sustainable growing and cooking is both an ethical stance and delivers huge flavour dividends
Variety = healthy plants Growing a wide variety of plants, and the biodiversity that encourages, is good for your garden and the planet. “We have edible flowers everywhere to increase pollinators,” says Mary. “Something, with climate change, we’re seeing a dip in.” Green manures To boost soil health, Mary periodically sows sections of her growing area with green manures: a mixture of deep-rooting crops, including black oats and rye grass, later cut back and left to compost in situ. In smaller plots, look at planting low-lying clover amid your veg to fix nitrogen in the soil, retain moisture and prevent erosion. Winter warmers Choose vegetables that overwinter well (kale, chicory, parsnips and other frost-resistant choices) and you can harvest fresh home-grown veggies in even the coldest months. Mary has particular success overwintering bandit leeks and ibis celeriac. MARCH 2026 goodfood.com 135
Our Farm, Cartmel, Cumbria Achieving three Michelin stars, as Cumbria’s L’Enclume did in 2022, requires incredible planning, precision and perfectionism. Its growing space, Our Farm, is pivotal in that and to chef Simon Rogan’s wider UMBEL restaurant group. “There’s no guesswork,” says Our Farm head chef, Liam Fitzpatrick, who with head grower Adam Frickel, ensures this four-acre-plus site produces vegetables that, in flavour, size and texture, UMBEL’s chefs relish using: “We get it from seed to harvest, exactly how we want it, from a culinary perspective.” Admirably, Our Farm achieves this without using conventional farming controls. “We don’t use any pesticides,” says Adam, who employs a blend of “organic and biodynamic practices, permaculture and regenerative farming techniques”. L’Enclume’s food is modern but Our Farm’s methods are often pre-industrial. Its land is nourished with horse manure, by chickens kept for pest control and cover crops of rye and vetch, grown to protect and feed fallow spaces. That is where exceptional vegetables start. “It comes down to soil health,” says Adam. lenclume.co.uk/our-farm
Adam’s green growing tips
L’Enclume’s food is modern but Our Farm’s methods are often pre-industrial
GET GROWING IN JUST ONE METRE! Join our friends at BBC Gardeners’ World Magazine to transform one metre of space for the good of you and the planet. 136 goodfood.com MARCH 2026
Take part in GW’s Make a Metre Matter campaign this year and dedicate a small space to gardening for good. Whether it’s growing food or plants for wildlife, creating a pond or planting a tree, it’s all possible in one square
metre. Last year’s campaign transformed 15,523 square metres for the good of the planet, so why not find out more and pledge a metre of your plot this year at gardenersworld.com/ make-a-metre-matter.
Photographs CRISTIAN BARNETT PHOTOGRAPHY, NINA CLARIDGE PHOTOGRAPHY
Respect your roots Instead of uprooting the whole plant when a crop ends, “cut it at the base, leaving the roots in the ground”, until you replant. The roots will help maintain soil health. Use water butts Collected rain water is, says Adam, “one of the best sources of water” for plants, and homemade natural fertilisers, such as comfrey leaf tea. Companion planting… or intermingling plants that assist one another. For example, Adam borders his raised beds with hardier herbs as “strong scents deter pests from certain crops”.
planet friendlier
Seasonal stars Chefs from our featured restaurants on the late winter, early spring produce they love, and how they use it. Sprouting broccoli Forget steaming broccoli. Instead “get a screaming hot pan” and, in a little oil, “hard roast [broccoli, kale or cabbage] to deep caramelisation. Brassicas really benefit from that,” enthuses Our Farm’s Liam Fitzpatrick. Dress with grated cheese, salt, pine nuts and rapeseed oil.
The Landing, Stockport
This urban kitchen garden and community learning hub sits atop a car park in Stockport’s shopping centre
Co-founded in 2020 by restaurant, Where the Light Gets In, this urban kitchen garden and community learning hub sits atop a car park in Stockport’s Merseyway Shopping Centre. “It’s a unique location,” says head grower Nathan Phipp-MacIntyre, and a boon for a garden which follows organic principles (“We don’t use any chemical inputs.”) while growing many items: Andean oca tubers, citrussy lemon drop chillies, Korean mint, rarely planted in Greater Manchester. “Being able to grow lemongrass in Stockport is exciting,” says Nathan. “We’re lucky. We have a lot of residual heat from the concrete and benefit from sheltered growing space.” For WTLGI’s chef-founder, Sam Buckley, close interaction with his growing produce provides precious insights, such as discovering broad bean leaves, a delicacy in Italy. “They’re crunchy, succulent and full of really promising flavour. Growing food, you get to know and use the whole plant.” wtlgi.co
Nathan’s green growing tips: Fantastic compost… is all about a balance of ‘brown material’ (straw/cardboard) and green. And patience, as good compost takes six to eight months. “You want 60:40 [brown to green] for winter,” says Nathan. Reverse that ratio in summer, and note: “If it starts to smell, it’s not working.” Seed swaps Choosing between different seed types is a complex topic. But open-pollinated seeds are notable for their ability to adapt to growing conditions, and yield reusable seeds. Look out for community ‘seed swaps’ among growers, to pick up open-pollinated seeds. “If someone has been collecting seeds over generations, they will have adapted, slightly, to the local climate.” Grow what you love Sounds obvious but, warns Nathan: “I know so many people that have tried growing chard and really not liked it.”
Radishes Our Farm grows winter varieties of radish (watermelon), lettuce (valdor) and spinach (harp), that combine in salads – quick-pickle the radish, then dress with oil and herbs – to provide invigorating freshness during the March ‘hungry gap’. Leeks “Look at leeks as having different parts,” advises Wilsons’ Jan Ostle. Shred, sweat and chill (“so it stays bright green”), then purée the tougher tops. Poach the tender white stem in salted water. Use with fish or smoked eel. Celeriac Jan uses “every bit” of his celeriac, from ice creams to using their dried skins in broths. He also salt bakes them in a 20% salt dough to create beautifully sweet, perfectly seasoned celeriac. See goodfood.com for more on salt-baking vegetables. Mustard greens Various rocketadjacent, mildly spicy Asian greens (mizuna, mibuna, golden frills, etc) that thrive winter into spring. “Really good in salads,” says WTLGI’s Sam Buckley, or wilted into savoury porridges. Broad beans In April the first beans emerge. Chop them with rapeseed oil, salt, pepper and mint, and serve on toast (with optional fried, crumbed black pudding). After winter, says Sam: “That’s where I get excited, that initial freshness.”
MARCH 2026 goodfood.com 137
FR A N C E
HIT THE SLOPES With guaranteed snow and a range of trails to conquer, Flaine is the ultimate destination for skiers, winter sports enthusiasts and lovers of Alpine cuisine
T
words JORDAN EDMONDS-MOORE
ucked away high in the French Alps at an altitude of 1,600 metres lies Flaine, a skiers’ paradise and one of five interconnected resorts collectively known as ‘Le Grand Massif’. Discovered in the 1960s by Marcel Breuer, Flaine is a snow-sure haven that offers breathtaking views over the Mont Blanc massif and easy access to a range of snow-related activities, with its car-free approach. Often referred to as the ‘big snowy bowl’ (it has one of the best snow records in the Alps) Flaine has 24 ski lifts that offer access to 64 trails suited to skiers of all abilities, from downhill forest runs and beginners’ zones to fun zones and dedicated free-ride sectors. For those seeking an alternative activity, a guided snowshoeing sunset walk offers, quite literally, a more off-the-beaten-path adventure. The
138 goodfood.com MARCH 2026
destination? A hand-built igloo, where you can enjoy an apéritif or Savoyard dinner of fondue, cured meat, cheese and homemade desserts, accompanied by local wine and traditional génépi liqueur. For those less confident in their skiing abilities but wanting a similar shot of adrenaline, there’s also quad-biking on a 700-metre ice track. Juxtaposed against the vast peaks is the small town centre’s brutalist architecture, a visual identity created with sustainability, quality and utility in mind. Listed as a 20th-century architectural heritage site, Breuer designed the diamond point-facaded buildings to showcase the interplay between shadow and light, and the reflections change throughout the day. Flaine is also an open-air museum, with Pablo Picasso’s ‘Head of a Woman’, Victor Vasarely’s ‘Three Hexagons’ and Jean Dubuffet’s ‘The Copse of 7 Trees’ (among others) within walking distance of the town centre.
travel
“Flaine has 24 ski lifts that offer access to 64 trails”
Photographs OEMIE LADRIX, OT FLAINE / JULIE RAVIER
EAT Eating out in Flaine is an absolute highlight, with many of the town’s gorgeous chalet-style restaurants dotted around the town centre and on the actual slopes themselves, boasting all the signature Alpine cuisine you’d expect, plus panoramic views of the snow-capped mountains. Aside from the aforementioned fondue (a delicious blend of comté, beaufort and abondance cheeses), much of the typical Alpine dishes are given a refreshing twist. Located on the upper level (known as Flaine Forêt), Sabaudia offers its unique take on a tartiflette, a dish from Savoy that usually consists of potatoes, reblochon cheese, lardons and onions. Dubbed the ‘mortiflette’, the lardons are replaced with Morteau sausage, a traditional smoked pork sausage from the FrancheComté region, resulting in an equally indulgent version of the classic. And, while Flaine is largely skewed towards meat-eaters, Sabaudia also offers vegetarians a chance to experience another take on an Alpine favourite. Croziflette, a dish made of small, square pasta served with cheese and bacon, is instead made with porcini mushrooms – a perfect comfort meal after a day on the slopes. A highlight is Le Michet, an authentic 100-year-old sheepfold. Its camembert rotî is the most perfect boîte chaude (‘hot box’): a whole camembert baked in a round wooden container until molten and gooey, served with potatoes, charcuterie and peppers for dipping.
STAY Pierre et Vacances Premium Residence Les Terrasses d’Helios offers five-star self-catered accommodation, with two-,
three- and four-bedroom apartments available. These are modern and spacious, with a fully equipped kitchen, comfortable living room and balcony or terrace for views of Le Grand Massif. The complex is ski-in, ski-out, meaning guests can almost instantly reach the slopes and make the most of each day. After a long day skiing, relax in the wellness centre, which features a pool, sauna, hammam and outdoor hot tub. For extra pampering, the Deep Nature spa offers treatments ranging from massages and facials to exfoliation. It also includes treatments for children aged four to 12 years old. The complex is also committed to sustainability: there’s a Sunday switchover (rather than Saturday) and soaps and shampoos used are produced by local suppliers, then recycled after guests check out.
HOW TO BOOK Book a seven-night stay the Pierre et Vacances Premium Residence Les Terrasses d’Helios from €1,012 (based on four people sharing a onebedroom apartment). pierreetvacances.com
MARCH 2026 goodfood.com 139
G R E AT B R I T I S H P U B S
3 NEW-WAVE
GASTROPUBS Be part of the revival and enjoy the latest innovations in fine dining at a traditional country pub words ANDY LYNES
T
here’s no denying that the Great British pub is currently under threat, with reportedly one closing every day. But among all the gloom, there’s more than a glimmer of hope for gastropubs, which have continued to evolve since first emerging in the late 80s and early 90s. Michelin-starred chef Tommy Banks is busy restoring and reopening pubs in Yorkshire with his recently launched Jeopardy Hospitality group, while in London, The Public House Group is bringing a new level of style to gastropubs. London’s Desi pub tradition, first started by Indian immigrants in the 70s, has been updated for the 21st century by chef Prince Durairaj’s Tamil Prince and Tamil Crown pubs. Around the country, young independent operators, like Angus Davies at The Swan Inn in Fittleworth and Ben and Priya Watson at The Golden Ball in Henley-on-Thames, are bringing their experiences in high-end restaurants to breathe new life into pubs and inns, as well as those featured here. I’ll drink to that.
THE JOLLY TANNERS
STAPLEFIELD, WEST SUSSEX A recent renovation at this familyfriendly village pub, set in unspoilt West Sussex countryside, has retained the cosy bar for drinkers, complete with beams and an open fireplace. The smart new extension, with a spacious dining room that overlooks
140 goodfood.com MARCH 2026
secluded gardens, is the perfect stage for the talents of chef Mark Charker, former head chef of The Gingerman in Brighton. There’s something for everyone, with a bar and garden menu of updated pub classics like pork & apple sausage rolls with onion ketchup, plus more refined cooking on the à la carte, which might include the must-order roast loin of South Downs lamb with tartare and ‘kebab’ of the braised belly. The visit to the nearby Nymans House and gardens, followed by a roast at The Jolly Tanners, would make for a perfect Sunday afternoon. thejollytanners.co.uk
travel
“Around the country, young independents are breathing new life into pubs and inns”
Photographs ANDREW HAYES-WATKINS, ESME MAI
THE GENERAL TARLETON
FERRENSBY, NORTH YORKSHIRE Chef Tommy Banks made his name at the Michelin-starred farm-to-table fine dining pub The Black Swan at Oldstead. He’s now spreading his wings across Yorkshire, restoring pubs and saving them from closure with his Jeopardy Hospitality group. The General Tarleton, an 18th-century rural village coaching inn with rooms, is the company’s first opening. Exposed beams, brick-built fireplace and flagstone floors keep drinkers cosy in the traditional bar, while diners eat in style in a smartly decked-out atrium with banquette seating and bare ash tables. Local produce features on the crowd-pleasing menu, which might include Yorkshire pheasant kiev with mustard seed mash, creamed spinach, pickled shallot & roasted Roscoff onion. generaltarletonferrensby.co.uk
THE BELL INN
LANGFORD, OXFORDSHIRE The Bell Inn is part of pub manager Peter Creed and chef Tom Noest’s acclaimed Cotswolds-based Publican Pubs group (which has also recently expanded into London with The Hawthorne in Shepherd’s Bush). Set in a picturesque rural village,
there’s an intimate, cosy feel to the 16th-century inn, with its exposed beams, dark green walls, wooden tables and Windsor chairs. The menu is a delightful mix of robust British dishes, such as Cotswold’s venison with beetroot & horseradish, and European-influenced plates, including mussels with sobrasada, cider & parsley. In good weather, enjoy a drink on the sunny, secluded terrace. thebelllangford.com
>> NEXT MONTH Andy spotlights three of London’s top gastropubs
MARCH 2026 goodfood.com 141
travel
CA N A DA
POUTINE
BEAVER TAILS
TOURTIÈRE
BUTTER TARTS
The ultimate comfort food here is Québécois: crisp fries topped with fresh cheese curds, all smothered in hot gravy that melts the curds slightly, creating gooey texture. Originating in Quebec in the 1950s, you can find it everywhere, from street-food trucks to fast food chains and high-end spots.
This sweet fried pastry treat is found at fairs and carnivals, and so named for its resemblance to the large, flat tail of a beaver – Canada’s national animal. Hand-stretched dough is deep-fried until golden, then topped with cinnamon sugar or more creative options, like Nutella, fruit or whipped cream. Best enjoyed hot.
A meat pie from Quebec with roots in early settler traditions that’s often linked to holiday feasts. It’s typically filled with ground pork (sometimes mixed with veal or beef), potatoes, onions and cinnamon, cloves or allspice, encased in a flaky double crust. Pair with chutney or pickles for a comforting bite.
These small, flaky pastry shells filled with a rich, gooey mixture of butter, sugar and eggs (and often raisins or nuts for texture) are incredibly moreish, and a national dish of Canada. Butter tarts are not like egg tarts – the filling is darker, sinks in the middle as it bakes, and is richer and, of course, more buttery in flavour.
Photographs ROBERTO MACHADO NOA / GETTY, ISTOCK / GETTY IMAGES PLUS, TETIANA CHUGUNOVA, CNMAGES/ ALAMY STOCK PHOTO
8 THINGS TO TRY
IN CANADA
A mix of indigenous, settler and immigrant cultures contribute to this vast country’s cuisine
BANNOCK
NANAIMO BARS
SPLIT PEA SOUP
With a Scottish name and strong indigenous roots, the bannock is a simple unleavened or leavened dough (flour, water, fat, sometimes raising agent) that’s fried in a pan, baked in the oven or cooked over a campfire until golden. You’ll find versions of bannock in every type of eating establishment around Canada, from cafés to top restaurants.
These no-bake layered dessert bars are named after the city of Nanaimo in British Columbia, where they’re thought to have originated. They have a chocolate, coconut and walnut crumb base; thick vanilla custard filling and glossy ganache topping. They’re traditionally cut into squares, and are rich, creamy and chocolatey.
Often called “Habitant pea soup” after Quebec’s early French settlers (known as Les Habitants), this hearty bowl is made using yellow split peas, ham hock or pork and vegetables, all simmered low and slow into a thick, comforting, stew-like soup. There are regional variations that mainly differ in which type of ham is used in the recipe.
MONTREAL SMOKED BEEF A beloved deli specialty with Jewish eastern European roots hailing from the early 20th century, made popular at spots like Schwartz’s Deli. Beef brisket is dry-cured or brined with spices, then smoked and thinly hand-sliced. It’s then piled onto light rye bread and served with yellow mustard and a pickle.
MARCH 2026 goodfood.com 143
travel
THE TRIP LIST Celebrate St Patrick’s Day and Holi, and try some of the world’s best whisky compiled by RACHEL GUNTER
BATH RESTAURANT WEEK
17-24 March Discover the best food and drink the city of Bath has to offer throughout the week. Don’t miss the famous waiter’s race on 16 March, where you can cheer on your favourite businesses. Tickets: check participating venues Location: Bath bathrestaurant week.com
ST PATRICK’S DAY FESTIVAL
14-17 March Make plans for the Irish bank holiday weekend with the famous city parade celebrating Irish culture, artists and food. Tickets: free Location: Galway galwaytourism.ie
144 goodfood.com MARCH 2026
THE BATH & WEST FOOD & DRINK FESTIVAL
21-22 March Also happening near Bath, this year’s festival hosts the British and Irish Cheese Awards, plus talks, demos, market stalls and the return of the kids zone, with cooking workshops for little ones. Tickets: £6 (adults), free for under-15s Location: Bath Showground, Shepton Mallet bathandwest.com/food-and-drink-festival
HOLI COLOUR DANCE FESTIVAL
8 March Celebrate this vibrant occasion with stunning performances, dance acts and, of course, the joy of throwing coloured powder. Tickets: from £18 Location: Swiss Cottage, London magicofindia.org/event
MCMEAKIN PHOTOGRAPHY
28 March Sample some of the best whiskies from around the world and learn about them from the expert distillers. Don’t forget to check out the retail shop where you can purchase your favourites from the day. Tickets: From £26.50, available through eventbrite.co.uk Location: Newcastle civic centre
Photographs: BEATA COSGROVE PHOTOGRAPHY, DON FARRELL / STONE, MICHELLE MCMAHON / MOMENT MOBILE / GETTY, DAVID
NEWCASTLE WHISKY FESTIVAL
CONTACT US firstname.surname@immediate.co.uk
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 Premium content editor Katie Meston
Digital commissioning editor Lucy Roxburgh Deputy health editor Isabella Keeling Health social media creator Melissa Kuman Projects & AI editor Anya Gilbert Reviews editor Lydia Anderson 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
Content director Lily Barclay
ADVERTISING
COMMERCIAL
For all advertising enquiries, please email: imfood@immediate.co.uk
Publishing manager Tom Townsend-Smith Assistant publisher Jenny Goff
Client director Catherine Crosby Senior strategy client lead Margaret McGonnell Head of agency network Rachel Dalton 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 Regional ad director Gavin Barber Regional business development manager Nicola Rearden Partnerships director Beth Shirazi
VIDEO Head of video Anna Glover Senior social content creator René Lorraine Video manager Rachel Gunter
LIVE EVENTS Director of operations Sophie Walker Event director Rachael Bosshardt Marketing manager Cat Price
DIVERSITY & INCLUSION Head of Equality Diversity & Inclusion Ridhi Radia
MARKETING & SUBSCRIPTIONS SUBS
CONTRIBUTING EDITORS
Group content & production manager Stella Papamichael Content & production manager Sarah Nittinger maternity cover (Marianne Voyle) Multimedia production editors Dominic Martin, Katie Hopkins Contributing senior sub-editor Fiona Forman Senior multimedia sub-editors Hannah Guinness, Tom Stevens Multimedia sub-editor Zazie Atkinson
Victoria Moore Kerry Torrens (nutrition)
Brand growth lead Dan Elton-Allisett maternity cover (Natasha Gandotra) Audience development manager Alice Johnston Senior PR manager Natasha Lee 020 7150 5472 Reader offer manager Liza Evans Senior acquisition marketing strategy lead Sally Longstaff
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
Acquisitions marketing manager Meg Padley Subscriptions marketing manager Ana Vasileiou Head of newstrade marketing Martin Hoskins Newstrade marketing manager Gareth Viggers
INTERNATIONAL
PRODUCTION
Director of international licensing Tim Hudson Head of licensing Tom Shaw Head of partners, brand management & ethical compliance Molly Hope-Seton Head of syndication Richard Bentley
Production director Koli Pickersgill Production manager Lee Spencer Senior production controller Leanda Holloway Senior repro technician Darren McCubbin
Get the best from our recipes 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.
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
How we label our recipes Vegetarian (V) or vegan recipes are clearly labelled, but be sure to check the pack ingredients.
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
❄) Can be frozen for up to three months Freezing (❄ unless otherwise stated. Defrost thoroughly and heat until piping hot.
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.
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.
Britain’s number one food media brand AOP Digital AOP Digital Publishing AwardsPublishing Awards 2023 2023 Editorial Team ofBest Online Brand: Consumer the Year: Consumer Good Food and olive Good Food
BSME Awards 2023 The Readly Award Good Food What’s Your Perfect Comfort Food? (October 2022)
The Publisher Podcast Awards 2023 Best Food & Drink Podcast Good Food Podcast
PPA Awards 2022
PPA Awards 2022
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
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.
BSME Awards 2021 Editor of the Year, Food & Drink Lily Barclay
PPA Awards 2021 Media Brand of the Year Good Food
Good Food magazine is available in both audio and electronic formats from National Talking Newspapers and Magazines. For more information, please contact National Talking Newspapers and Magazines, National Recording Centre, Heathfield, East Sussex TN21 8DB; email info@tnauk.org. uk; or call 01435 866102. If you are enquiring on behalf of someone who has trouble with their sight, please consult them first.
MARCH 2026 goodfood.com 145
last bite
Test. Taste. Repeat.
A snapshot of what we’ve been cooking, filming and loving in the Test Kitchen
Pantry reset, perfected Test Kitchen assistant Lucy recently took on the ultimate organisational challenge: reordering the pantry, which took three days! The result? A beautifully streamlined space that will make recipe creation simpler and more efficient.
Getting prepped for Iftar Zaynah Din brought the warmth of Iftar to us while testing her Ramadan recipes (see her air fryer Eid ideas on page 48). Her one-pot chicken biryani was so good, it vanished in seconds. You’ll find that recipe and more of her delicious Iftar ideas on the Good Food app.
All hail the hummus queen
Easter focaccia?!
Midweek, mastered We were lucky to have the Ramona (of Ramona’s Kitchen fame) in our kitchen to experiment with a loaded pitta plate, layering flavours, textures and toppings. Plenty of fun (and tahini)!
146 goodfood.com MARCH 2026
Melissa Hemsley returned with speedy meal ideas for a full-on shoot day (here with our video manager Rachel Gunter and social media creator René Lorraine). She whipped up practical, nourishing recipes to make busy days feel that little bit easier.
Barney’s been dreaming up the ultimate Easter mash-up: simnel-inspired focaccia. Think: crispy edges, sticky sweetness and a festive twist. It’s as good as it sounds, so get excited – you’ll find it in our April issue, out 19 March.
Your Good Food everywhere, all at once Find more fantastic recipes, fun feeds and great reads at: @goodfoodeveryday goodfood.com goodfoodeveryday.substack.com
Calling all small business owners! Enter our SME Awards now for a chance to showcase your brand on Good Food Head to goodfood.com/ the-sme-awards or scan the QR code to enter
Full terms and conditions, including full details of prizes, can be found https://www.bbcgoodfood.com/the-sme-awardsterms-conditions . Entries close at 23:59, 15 March 2026. Early-bird entry fee pricing closes at 23:59, 27 February 2026, and details of entry fees can be found https://imawards.awardsplatform.com/page/nErBOROy . UK only, 18+.
MULTIVITAMIN WITH
6X HIGHER VITAMIN D
*
Vs Centrum Advance
*
30µg
Vit D (1200IU)
Contains Vitamin D which contributes to the normal function of the immune system. Trade marks are owned by or licensed to the Haleon group of companies. PM-GB-CNT-25-00146