LIGHT UP THE COALS FOR
YOUR FIRST BBQ OF THE YEAR
Poutine cheese toastie with gravy • Next level chicken chasseur • Rhubarb, almond & custard sponge pudding
Fibremaxxing
The hot trend for all-round wellness
16-PAGE GUIDE INSIDE
Elevate your
Easter
+ SMART WAYS
to eat well & save money
• Banana bread hot cross buns • Simnel focaccia
FUEL FOR SCHOOL HOLS Tasty ideas to keep kids happy £6.99
April 2026
April 2026
Beautifully buttery chocolate & caramel meringue
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
APRIL Y
ou can feel it, can’t you? The year opening up. Longer evenings. Blossom on the trees. That first proper stretch of light after dinner. April is the moment we start cooking differently, and in this issue, we’re showing you exactly how. Turn to our Easter celebration feature (p21) and you’ll find everything you need to build a proper spring table: a cocoa-dusted pavlova that’s made to be brought out with a flourish, hot cross buns with a banana-bread twist, generous sharing dishes and long-lunch centrepieces designed to gather everyone around. It’s tradition, refreshed – comfort food with colour and brightness. Then, when you’re ready to take things outside, head to our weekend barbecue pages (p86), where we’re officially declaring the al fresco season open. Think bold flavours, charred edges Turn to page 67 for our and dishes that go well beyond burgers – sticky dedicated section created with wings, grilled pittas, smoky salads and even a our colleagues at Good Health pudding you can cook over the coals. If you’re by Good Food. Each month, this 16-page mini-zine takes 16-pag going to light the barbecue for the first time a de deep dive into a topic this year, do it with confidence. that really matters to th Cook something celebratory. Try your wellbeing. something smoky. Make this thee This issue, we’re month you reset your table in thee focusing on ffibremaxxing, with most delicious way possible. practical advice and pr de delicious recipes to support a healthy gut.
Keith Kendrick, Group magazines editor itorr @keithk_goodfood
3 OF
MY FAVES this month
GIANT SAUSAGE, HARISSA & APRICOT PLAIT Sweet apricot and gentle spice mixed with juicy sausagemeat and wrapped in golden pastry – this is made for slicing and sharing (p58).
AIR FRYER SPICED SHRIMP PO’ BOYS Crisp, punchy and packed with flavour. Big weekend energy, minimal fuss (p52).
Stay on top of your goals for the year with FRIENDS of GOOD FOOD Good Health, Good Food’s health and wellness channel. Join us on TikTok and Instagram for inspiration. @goodhealthbygoodfood
ON THE COVER Recipe CASSIE BEST Photographer CHELSEA Editor’s portrait GABBY HARRINGTON
BLOXSOME | Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist HANNAH WILKINSON
Ali Honour Chef, food writer and author of Beans, Ali shares her thoughtful guide to a more planet-friendly Easter (p132), from reducing waste to celebrating local spring produce.
T U R N TO PAG E 3 8 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
Pary Baban Chef and founder of Kurdish restaurant Nandine, Pary brings a vibrant Middle Eastern feast to the table – generous kebabs, breads and punchy salads (p92).
Gary Barlow The Take That legend is guest on our new Table for Four podcast, along with drinks expert Olly Smith, sharing their passion for wine (p108).
BANANA BREAD HOT CROSS BUNS Soft, richly fruited buns with a banana-bread twist – especially good warm with whipped banana butter (p32).
We recently launched the Good Food SME Awards to celebrate small and medium-sized businesses, recognising their innovation, creativity and commitment in a competitive marketplace. We’ll be announcing the winners soon. goodfood.com/the-sme-awards
APRIL 2026 goodfood.com 3
80
p62
p26
CONT SEASONAL
48 MONDAY MASH-UP Try a Tex-Mex twist on a shakshuka
9 AT ITS BEST NOW Celebrating spring crops like rhubarb, radishes and new potatoes
MAIN EVENT 21 ELEVATE YOUR EASTER Fun twists on traditional dishes, plus a showtopping pavlova
COOK SMART 42 COOK SMART TONIGHT Make the most of storecupboard heroes like pesto and chipotle paste
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.
50 NEW LUNCHTIME FAVOURITES North American flavours inspire these tasty air fryer lunch ideas 57 FUEL FOR SCHOOL HOLS Easy snacks, lunches and dinners to rustle up for the whole family
86 GET FIRED UP Light your first barbecue of the year with Helen Graves’ inventive dishes 91 5 HOT BARBECUES The best kit to buy, tried and tested by our experts 92 KURDISH KEBABS Pary Baban shares her lamb recipe with delicious, authentic sides
67 EVERYTHING YOU NEED TO KNOW ABOUT FIBREMAXXING A 16-page special with expert tips, advice and recipes to increase all-round wellbeing
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 APRIL 2026
WEEKEND
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.
98 ISLAND COOKING Learn how to make Jamaican dishes at home with Andre Fowles’ menu
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.
104 MY FAVOURITE DISH Tom Parker Bowles’ shares childhood memories and a recipe for cottage pie 108 TABLE FOR FOUR Joanna and Mathew chat to music legend Gary Barlow and wine expert Olly Smith
IN THE KNOW 114 NEXT LEVEL CHICKEN CHASSEUR The ultimate take on a French classic
118 OUR TIPS TO RAISE YOUR BAKING GAME Learn the tricks and techniques you need to achieve perfect bakes 125 TRIED, TASTED, RECOMMENDED We sample new products, including a couple of gourmet chocolate eggs 128 BOOKS FOR COOKS The titles to look out for this month, plus a recipe for a Somali coconut fish curry
116 LEARN SOMETHING NEW Michelin-starred chef John Chantarasak on using British produce in Thai dishes
TRAVEL 138 TUSCAN RETREAT Stay at a scenic luxury estate in one of Italy’s top wine regions 140 LONDON GASTROPUBS Enjoy innovative pub dining in the capital 143 8 THINGS TO TRY IN THE SCOTTISH HIGHLANDS Featuring hand-dived scallops, scotch whiskey and wild venison 144 THE TRIP LIST Celebrate Easter outdoors
ENTS APRIL 2026
EVERY MONTH
p48
7 RECIPE FINDER For every recipe in this issue
38 SUBSCRIBER CLUB Enjoy member benefits and savings 107 NEXT MONTH A taste of our May issue 146 IN THE TEST KITCHEN Check out what we’re cooking up 130 LOCAL HEROES A compost project making a difference 132 RESET FOR EASTER Ali Honour on a planet-saving Easter
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.
APRIL 2026 goodfood.com 5
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.
RECIPE FINDER Crispy duck hoisin noodles with quick pickled cucumber 44 Healthy pad Thai 74 Sticky sesame, soy & honey chicken 60
FISH & SEAFOOD
p88 BREAKFAST & BRUNCH
One-pan black bean shakshuka 48 Spicy bean breakfast burrito 55 Tropical breakfast trifles with coconut granola 28
MEAT
Cottage pie 106 Creamy coconut dumpling traybake 58 Crispy duck 44 Giant sausage harissa & apricot plait 58 Japanese-style charred spring onion pancakes 11 Lamb & caramelised date stew with herby bulgur 22 Lula kebab (lamb kebabs) 94 Nduja & spring greens pasta 78 Oxtail & butter beans 100 Smoky citrus & chipotle pulled pork 62 Watercress & beef noodle soup 19
POULTRY
make it, snap it, post it ay @goodfoodeveryd day #goodfoodevery
Burnt honey & sizzled ginger chicken wings 88 Chicken chasseur 115 Chicken & chorizo pie 110
Air fryer spiced shrimp po’ boys with celeriac remoulade 52 Baked trout with gnocchi & Dijon cream 44 Crayfish, chilli & tomato pasta with garlic & chive pangrattato 26 Crispy coconut prawns with spicy chilli-lime mayo 102 Lentil & tuna salad 77 Mallaay qumbe (coconut fish curry) 129 One-pan cod & red shrimp 73
VEGETARIAN MAINS Caramelised new potato & coconut curry 17 Charred pitta, olive & pickled chilli platter 87 Chipotle soup with chive crème fraîche & crispy lime chickpeas 46 Crispy halloumi burgers with salsa rossa 43 Gnocchi traybake with lemony ricotta 75 Lasagne primavera 47 Plantain & black bean salad 99 Smashed new potato cheat’s tart with asparagus & cheese 24 Sweet potato & pinto quesadillas 62 Tomato & black bean taco salad 78
Poutine cheese toastie with gravy 52 Quick-pickled onions 22 Roasted radish salad with burrata 15 Sweet potato wedges with feta 58 Vine leaf & qazwan sauce 96 Xawaash (Somali spice mix) 129 Zalatay shwani (Shepherd’s salad) 96 Zalatay tirsha piyaz (Onion salad) 96
BAKING & DESSERTS Banana bread hot cross buns with whipped banana & honey butter 32 MAKE THE COVER Brown sugar pavlova with chocolate ripple cream & salted caramel 37 Grilled dates with vanilla ice cream, olive oil & sea salt 90 Nani tiri (flat wafer bread) 93 Rhubarb, almond & custard sponge pudding 13 Simnel focaccia 30 Vegan
p44
STARTERS, SIDES, SNACKS & EXTRAS Choco-nut date bites 23 Creamy harissa & lemon slaw 58 Cumin-spiced roasties 58 Extra-crisp pork scratchings 62 Halloumi croutons 43
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
APRIL 2026 goodfood.com 7
seasonal
At its best Our food editor Ailsa Burt captures the freshness of spring using rhubarb, radishes, watercress, spring onions and new potatoes photographs MAJA SMEND APRIL 2026 goodfood.com 9
Spring onions
AILSA’S TIPS
10 goodfood.com APRIL 2026
• If you don’t have dashi, use 200ml veg stock – but we recommend seeking out dashi. Find it in the world aisle with other Japanese products, or in specialist shops. • To serve this Japanese-style, drizzle over some okonomiyaki sauce and Kewpie mayo. Top with katsuobushi (bonito flakes). • If you like, shred the green onion tops and dunk in cold water to curl up for a pretty garnish.
The key is in the name: I always associate spring onions with the first real shift into spring, when the days start to feel lighter and meals follow suit. They’re one of the earliest signs that fresh, green flavours are back on the table, whether pulled straight from the garden or bought in generous bunches. Milder and more delicate than regular onions, they have gentle sweetness and a fresh bite that works as well raw as it does cooked. Finely sliced into salads, scattered over noodles or blistered in a hot pan, they bring brightness without overpowering. If you have an abundance, chop and freeze them – they won’t be as crunchy as fresh, but they work in stir-fries or soups.
seasonal
Japanese-style charred spring onion pancakes We’re taking inspiration for this dish from Japanese negiyaki, which is very similar to the more popular okonomiyaki, except the cabbage is replaced with spring onions. This isn’t authentic, though, as we’re using a few substitutes and charring the spring onions to bring a slightly smoky flavour to the dish. SERVES 2 PREP 5 mins COOK 20 mins EASY
large bunch of spring onions 4 rashers smoked streaky bacon 2 eggs 200g plain flour 1 tsp baking powder 1 tsp dashi powder (see tips) 2 tbsp vegetable oil 1 tbsp soy sauce 1 lemon okonomiyaki sauce, Kewpie mayo and bonito flakes, to serve
1 Trim the spring onions, then finely slice half the green tops and set aside (see tips). Heat a large, dry frying pan over a medium-high heat and cook the whole spring onions for 2-3 mins undisturbed, then shuffle the pan – you should see some char marks on most of the onions. Continue to cook for 5 mins until charred, then set aside on a plate to cool. 2 Meanwhile cut the bacon rashers in half. Crack the eggs into a jug and beat. Tip the flour, baking powder and dashi into a large bowl and mix well. Roughly chop the cooled whole spring onions into 1/2cm pieces, add to the dry ingredients, then mix in the egg and 150ml water to make a thick batter. 3 Divide the oil between two small, non-stick pans (or heat all the oil in your largest pan) over a medium heat. Divide the batter between the hot pans (or ladle in two pancakes in one large pan). Arrange the bacon over the top of each and cook for 3-4 mins until golden brown underneath – lift one side up slightly to check using a spatula. Carefully flip and cook for 4-5 mins more until the bacon is golden and crisp, and the pancake is cooked through. 4 Meanwhile, pour the soy sauce into a small bowl, cut the lemon into wedges and squeeze some of the juice into the soy sauce to taste. Brush this over the tops of the pancakes and serve hot drizzled with okonomiyaki sauce and Kewpie mayo. Garnish with the green tops of the spring onions and bonito flakes (see tips) and serve with the extra lemon wedges for squeezing over and any remaining dressing on the side. GOOD TO KNOW iron • PER SERVING 699 kcals • fat 28g • saturates 6g • carbs 81g • sugars 3g • fibre 5g • protein 28g • salt 4.74g
APRIL 2026 goodfood.com 11
Rhubarb 12 goodfood.com APRIL 2026
I always looked forward to rhubarb season when I was little, as Grandma would hand me raw stalks from her garden (leaves removed, as those are poisonous) along with a pot of sugar for dipping. I’d be very happy, whether it was the field-grown, greener rhubarb – now in season – or bright pink forced rhubarb earlier in the year. Fieldgrown rhubarb isn’t as aesthetically pleasing, but it’s just as delicious and can be treated much the same. Not just for dessert, it pairs well with pork or duck, as the tang cuts through the richness of the fatty meat.
seasonal Rhubarb, almond & custard sponge pudding In my house, we’re big fans of desserts that contrast hot and cold temperatures, so serving this with double cream or ice cream is non-negotiable! It’s ideal for those slightly cooler spring days. SERVES 8 PREP 20 mins COOK 55 mins EASY V
800g rhubarb 250g golden caster sugar 2 tsp vanilla bean paste 200g salted butter, softened 3 eggs 400g can custard 150g ground almonds 200g self-raising flour 1 /2 tsp baking powder cold double cream or ice cream, to serve For the topping 25g flaked almonds 1 tbsp demerara sugar (optional)
1 Heat the oven to 180C/160C fan/gas 4. Cut the rhubarb into 3-4cm pieces, then tip into a roughly 24 x 30cm baking dish along with 100g of the sugar and half the vanilla bean paste. Stir together, then cover and roast for 15-20 mins, or until almost tender. Remove from the oven and set aside. Taste and add a little more sugar if the rhubarb is too tart. 2 Put the remaining 150g sugar, the rest of the vanilla and the butter in a bowl, and beat together for 4-5 mins using an electric whisk until lightened in colour and very fluffy. Crack in the eggs, one at a time, beating well after each addition. Beat in half the custard. Once everything is well combined, sprinkle in the ground almonds, flour and baking powder. Fold in using a spatula until no flour remains. 3 Spoon the mixture over the baked rhubarb and spread out as best as you can. Spoon over the remaining custard in dollops, swirling it into the batter slightly using a cutlery knife. Scatter over the flaked almonds and demerara sugar, if using, then bake for 35-40 mins, or until browned on top and risen. Leave to stand for 5 mins, then serve warm with cold double cream or scoops of ice cream. GOOD TO KNOW calcium • 1 of 5-a-day PER SERVING 630 kcals • fat 36g • saturates 15g • carbs 61g • sugars 40g • fibre 3g • protein 13g • salt 0.89g
APRIL 2026 goodfood.com 13
AILSA’S TIP
Radishes
If you can’t get burrata, you could use a ball of buffalo mozzarella.
14 goodfood.com APRIL 2026
Peppery, pink radishes are a must-buy at this time of year – small, firm and perfectly crisp. While they’re most often used raw, a quick roast or sauté will soften their bite and reveal a surprising mellowness. Even the leaves are worth keeping, as they can be stirred through soups or blitzed into a pesto, making radishes one of those early season ingredients that reward you for using the whole bunch. I love eating radishes plain, dipped in butter and topped with a sprinkle of sea salt flakes.
seasonal Roasted radish salad with burrata Here’s an excellent starter for Easter – serve with warm focaccia for dipping and scooping, or as part of a spread with charcuterie. SERVES 4 PREP 20 mins COOK 15 mins EASY V
300g radishes 75ml olive oil 1 lemon 1 small red onion 2 tbsp apple cider vinegar 1 /2 -1 tbsp honey 1 /2 tsp chilli flakes (optional) 2 Little Gem lettuces 150g ball burrata (see tip) For the pangrattato 2 slices stale sourdough 1 large garlic clove small handful of chives 2 tbsp olive oil pinch of chilli flakes
1 Heat the oven to 200C/180C fan/gas 6. Clean and halve the radishes, or quarter if large. If your radishes came with tops, roughly chop those, too. Toss the radishes (without the leaves) in a baking tray with 1 tbsp of the olive oil. Season and roast for 10-15 mins until just tender. Remove from the oven, stir in the leaves, if you have them, then set aside to cool. 2 Meanwhile, zest and juice the lemon, then finely slice the red onion. Pour the lemon juice into a jar with the vinegar, red onion and a large pinch of salt, then leave to lightly pickle while the radishes cool. 3 To make the pangrattato, tear the sourdough into chunks, tip into a food processor and pulse a few times until you have a mixture of breadcrumbs and bigger pieces. Bash the garlic clove using the flat blade of a knife, and finely chop the chives. Heat the oil in a large frying pan over medium heat and cook the bashed garlic clove for 1 min. Stir in the breadcrumbs and chilli flakes, and season. Toast for 3-4 mins until golden, then transfer to a bowl and leave to cool before stirring in the chives. Remove the garlic clove. 4 Add the honey, remaining oil and chilli flakes (if using) to the jar with the onions, and shake well to combine. Season to taste, adding more honey, if needed. Separate the lettuce leaves, roughly chop and wash well. Dry in a salad spinner or using a clean tea towel. 5 To serve, arrange the salad leaves on plates or a platter. Spoon over the dressing. Drain the burrata and tear it over the salad. Scatter over the radishes, pangrattato and lemon zest. GOOD TO KNOW folate • vit c • 2 of 5-a-day PER SERVING 373 kcals • fat 32g • saturates 8g • carbs 14g • sugars 7g • fibre 4g • protein 6g • salt 0.4g
APRIL 2026 goodfood.com 15
TO FREEZE
New potatoes
This curry can be kept frozen for up to three months in an airtight container. Defrost in the fridge overnight and reheat gently until piping hot throughout.
16 goodfood.com APRIL 2026
New potatoes, like spring onions, mark a clear shift into spring cooking. Harvested young, they have a naturally sweet flavour and firm, waxy texture that sets them apart from maincrop varieties. Leave the skins on, as they’re thin and provide lots of flavour, but give them a very good scrub before cooking. Simply boiled or steamed, they hold their shape beautifully and pair well with butter, herbs and light dressings, but they’re just as good roasted or mixed into warm salads.
seasonal
Caramelised new potato & coconut curry Showcase new potatoes in a creamy, spicy sauce – the coconut milk caramelises with the potatoes, creating extra depth of flavour. SERVES 4 PREP 10 mins COOK 45 mins EASY V ❄
1kg new potatoes 200g green beans 1 red onion 2 tbsp coconut or vegetable oil 1 tsp black mustard seeds 2 tsp cumin seeds 3 garlic cloves 1-2 green chillies, to taste 20g ginger 20g coriander 400ml can full-fat coconut milk 1 tsp ground turmeric 1 tsp garam masala To serve paratha or basmati rice lime wedges
1 Scrub the new potatoes clean, then put in a pan of salted water. Bring to the boil and cook for 10-15 mins until a sharp knife slides through. Scoop out using a slotted spoon and set aside to cool slightly. Halve the potatoes, or quarter any larger ones. Halve the green beans and cook in the same pan of boiling water for 2-3 mins, then drain and set aside. 2 Meanwhile, finely slice the red onion. Heat the oil in a large, deep, non-stick frying pan over a medium heat and cook the mustard and cumin seeds for 2-3 mins until the mustard seeds start to pop and the cumin is fragrant. Stir in the onion and potatoes, turn up the heat to medium-high and cook for 6-8 mins, stirring often until the veg takes on some colour – watch closely so the spices don’t burn. Finely chop the garlic and chillies, and finely grate the ginger. Pick the leaves from the coriander and finely chop the stalks. 3 Push the potatoes to one side of the pan, then at the other side spoon in 2 tbsp of the thick coconut cream from the top of the can. Cook until reduced and darkened in colour, about 3-4 mins. Reduce the heat to medium and mix in the garlic, chillies, ginger, coriander stalks, ground spices and 1 tsp fine sea salt. Cook for 2-3 mins until fragrant. Pour in the remaining coconut milk and add the green beans, bring to a simmer and cook for 3-4 mins until thickened. Season to taste and scatter over the coriander leaves. Serve with paratha or rice and lime wedges on the side for squeezing over. GOOD TO KNOW vegan • fibre • vit c • 1 of 5-a-day • gluten free PER SERVING 434 kcals • fat 24g • saturates 20g • carbs 43g • sugars 8g • fibre 8g • protein 8g • salt 1.27g
APRIL 2026 goodfood.com 17
TO FREEZE Once completely cool, the beef stock can be frozen in an airtight container for up to three months. Reheat gently in a pan until piping hot.
AILSA’S TIP
Watercress
Good-quality beef stock or bone broth really makes this dish sing – try to use fresh instead of cubes, or even homemade, if you have it.
18 goodfood.com APRIL 2026
Watercress is a fast-growing, water-loving plant that thrives in cool, flowing streams and chalky beds, which give it its distinctive clean, peppery flavour. Grown in shallow water rather than soil, the leaves stay tender and vibrant, with a freshness that needs very little handling in the kitchen. Raw watercress brings bite and brightness to salads and sandwiches, but it can also be lightly wilted into soups, sauces or potato dishes, where its sharpness softens. I love it chopped into a stuffing to serve with roast chicken – you can find the recipe on the Good Food app (search for ‘crispy-skinned chicken with watercress stuffing’).
seasonal Watercress & beef noodle soup Use watercress in a new way by wilting it into soup – the peppery leaf lends itself beautifully to this aromatic beef broth, which is inspired by Vietnamese flavours. SERVES 2 PREP 15 mins COOK 35 mins EASY ❄ broth only
1 Season the steak well on both sides using salt. Set aside at room temperature. Bash the lemongrass stalk using the flat blade of a knife, then cut in half. Finely slice the shallots and finely grate the ginger. Pick the leaves from the coriander and finely chop the stalks. 2 Heat the oil in a saucepan over a medium heat and cook the shallots, ginger, star anise and coriander seeds for 3-4 mins until softened and fragrant. Stir in the lemongrass, coriander stalks, stock, fish sauce and sugar. Bring to a simmer and cook for 10 mins. 3 Meanwhile, put the steak in a large, dry non-stick frying pan. Set over a medium-high heat and hold fat-side down, using tongs. Cook for 4-5 mins until the fat renders and turns golden. Set the steak flat in the pan and cook undisturbed for 2-3 mins until browned, then flip and cook for a further 2-3 mins until medium rare. Remove to a plate and leave to rest. Add a generous splash of water to the pan and, still over the heat, scrape up any browned bits. Pour this into the beef stock. 4 Cook the noodles following pack instructions. Rinse well to prevent sticking, then divide between bowls. Roughly chop the watercress and add to the broth. Cook for 1 min, then season to taste. 5 Juice the lime. Remove the lemongrass and star anise from the broth using a slotted spoon. Pour in any steak resting juices. Season the broth to taste using the lime juice and some salt and pepper. Slice the steak thinly against the grain, then arrange over the noodles and ladle over the stock. Scatter over the coriander leaves. GOOD TO KNOW fibre • vit c • iron • 1 of 5-a-day PER SERVING 664 kcals • fat 28g • saturates 10g • carbs 44g • sugars 6g • fibre 6g • protein 55g • salt 2.3g
APRIL 2026 goodfood.com 19
Shoot director FREDDIE STEWART | Food stylist SEIKO HATFIELD | Stylist HANNAH WILKINSON | Portrait of Ailsa GABBY HARRINGTON
400g large, thick rib-eye or sirloin steak 1 lemongrass stalk 3 large banana shallots 20g ginger 20g coriander 1 tbsp sunflower oil 2 whole star anise 1 tsp coriander seeds 900ml fresh beef stock (see tip) 1 tbsp fish sauce, plus extra to taste 1 tsp light brown soft sugar 2 nests dried flat rice noodles (not vermicelli) 100g watercress 1 lime
what an
egg-stra
special gift! Add a little
oooh to their Easter.
The perfect gift this Easter. Find them in the confectionery aisle. Select retailers only.
main event
E T A V ELE R U YO
r e t s Ea
s on the t s i w t th year wi lamb, banana iday s i h t p Mix it u nal, like fruitysh for Good Fr traditioss buns, crayfi r breakfast – ate hot cro opical trifle fo early to celebr and a tre it’s never tooESMAZERY, HELENA ME EY D , BARN LOXSO becaus IE BEST
SEA B
s CHEL ograph t o h p WICZ
CASS recipes IE BUSIAK
APRIL 2026 goodfood.com 21
Lamb & caramelised date stew with herby bulgur A great way of using a small amount of lamb is to bulk it out with chickpeas and veg to create something smilar to a North African tagine – or, swap the chickpeas for butter beans. The dates here add a lovely sweetness. Helena Busiakiewicz SERVES 6 PREP 15 mins COOK 2 hrs 30 mins EASY
80g medjool dates 2-3 tbsp olive oil 400g lamb shoulder 2 red onions 2 carrots 2 celery sticks 3 garlic cloves 4 cardamom pods 2 tsp ground cumin 1 tsp ground coriander 1 cinnamon stick 1 bay leaf 2 tbsp tomato purée 2 tbsp plain flour 1 litre beef stock 570g jar chickpeas 1 tbsp red wine vinegar 200g bulgur wheat 15g dill 15g chives 1 /2 lemon pomegranate seeds, mint leaves and pickled red onions, to serve
3-4 mins, stirring often until the purée has darkened to a brick red colour and the spices are very aromatic. Scatter in the flour and stir to coat. 5 Slowly pour in the stock and reserved browning liquid, stirring to combine. Bring to the boil, then reduce the heat to a simmer. Return the lamb and dates to the dish. Scrunch up a piece of baking parchment that’s roughly the diameter of the dish. Rinse it under the tap, squeeze out the excess water, then lay it on the top of the stew. Cover with the lid, transfer to the oven and cook for 1 hr 45 mins. 6 Carefully remove the stew from the oven. Drain the chickpeas and stir them into the stew along with the vinegar, then return the dish to the oven, uncovered, for 15 mins. When ready, the lamb and veg should be very tender and the sauce thickened and reduced. Prepare the bulgur following pack instructions. Roughly chop the herbs and zest and juice the lemon, and stir all this through the cooked bulgur. 7 Taste the stew and add a little salt, if needed. Spoon the stew over the herby bulgur, then scatter over pomegranate seeds, mint leaves and pickled onions. GOOD TO KNOW fibre • 2 of 5-a-day PER SERVING 464 kcals • fat 19g • saturates 6g • carbs 45g • sugars 15g • fibre 9g • protein 24g • salt 0.33g
1 Halve the dates and remove the stones. Heat 2 tbsp oil in a large flameproof casserole dish and cook the dates for 30 seconds on each side until deeply golden and caramelised. Remove from the dish and set aside. 2 Chop the lamb into bite-sized cubes and season with salt. If the dish is dry, add a little more oil and reheat. Once hot, cook the lamb for 5-7 mins, browning on all sides until deeply golden and developing a good crust (you’ll need to do this in batches so you don’t overcrowd the dish). As the lamb is browned, remove to a bowl using tongs or a slotted spoon. Between batches, pour in 50ml water and scrape up the golden bits from the bottom, then tip this liquid into a bowl or cup and set aside for later. 3 Roughly chop the onions, slice the carrots on the diagonal and thinly slice the celery. Add the veg to the dish, scraping up any golden bits on the bottom. Season with a little salt, then stir to coat. Cook over a medium-low heat for 10-15 mins until all the veg is well softened. Heat the oven to 170C/150C fan/gas 3. 4 Grate in the garlic, then add the cardamom pods, cumin, coriander, cinnamon stick and bay leaf. Stir in the tomato purée. Cook over a medium heat for
22 goodfood.com APRIL 2026
QUICK PICKLED RED ONIONS Put 300ml cider vinegar, 3 tbsp caster sugar, 1 tbsp sea salt and a few black peppercorns in a saucepan. Simmer until the sugar has dissolved, then pour the mixture over 3 sliced red onions. Decant into a steralised jar. Will keep chilled for up to two weeks.
main event
THE MEANING OF EASTER The Rev’d Dr Liz Ratcliffe explains the symbolism of food for this Christian festival
HELENA’S TIP CHOCO-NUT DATE BITES Any leftover dates can be stuffed with a little almond butter, sprinkle of sea salt and drizzle of melted dark chocolate. Chill for 1 hr, then enjoy alongside a cup of tea.
For Christians, Easter is a time to remember the death and resurrection of Jesus, which we believe brought salvation to the world. Often, the celebrations begin at first light, when a fire is kindled to symbolise the victory of life over death. Bells are rung The roast lamb and Easter that is often the ‘alleluias’ are enthusiastically centrepiece of our exchanged. celebration meals isn’t Our traditional Easter foods just seasonal, but are laden with symbolism, too. points to Jesus’s Hot cross buns identity for Christians remind us of the crucifixion, as the sacrificial while eggs – real Lamb of God or chocolate – represent resurrection and new life springing from the broken shell of the tomb. The eleven marzipan balls that decorate simnel cakes symbolise Jesus’s true disciples (minus Judas, the betrayer). And, the roast lamb that is often the centrepiece of our celebration meals isn’t just seasonal – it points to Jesus’s identity for Christians as the sacrificial ‘Lamb of God’. After Lent’s forty days, when such treats were once set aside, all this deliciousness adds another layer of joy.
APRIL 2026 goodfood.com 23
Smashed new potato cheat’s tart with asparagus & cheese Boiling times for new potatoes can vary wildly, so keep testing with the tip of a knife until they’re tender all the way through. For the salsa, we’ve gone with mint because it pairs beautifully with new potatoes, but use any soft herbs you have – or swap for seasonal wild garlic or leeks. Barney Desmazery SERVES 6 PREP 30 mins COOK 1 hr 20 mins EASY V
1.2kg new potatoes 4 tbsp olive oil 25g parmesan or vegetarian alternative 250g asparagus 150g soft goat’s cheese log (one with a rind works well; ensure vegetarian, if needed) peppery salad leaves (like watercress or rocket), to serve For the salsa verde 2 handfuls of mint leaves (or any other soft herbs) 1 tbsp capers 1 heaped tsp Dijon mustard 6-8 tbsp olive oil 1 /2 lemon
1 To make the salsa verde, tip the mint, capers, mustard and oil into a small food processor. Squeeze in the lemon juice, then blitz to a chunky paste. Alternatively, finely chop the herbs and capers, then tip into a bowl with the mustard and oil, squeeze in the lemon juice and stir. Will keep chilled for up to a day. 2 Scrub the potatoes, tip into a large pan, then cover with cold water and add a generous pinch of salt. Bring to the boil, then reduce the heat and simmer for 15-25 mins until completely tender. Drain well and leave to steam-dry for a few minutes, then tip back into the saucepan. 3 Heat the oven to 220C/200C fan/gas 7. Lightly crush the potatoes in the pan
24 goodfood.com APRIL 2026
using a potato masher. Add half the oil, then finely grate in most of the parmesan. Season. Mix everything together using a wooden spoon until you have a rough mash, then tip onto a large sheet of baking parchment. Cover with a second sheet of parchment and roll out into a flat rectangle using a rolling pin – it should be a bit bigger than a magazine, and about 1cm thick. Transfer to a baking tray, peel away the top layer of parchment, then grate over the remaining cheese and drizzle over another 1 tbsp oil. Bake for 30-35 mins until deeply golden and crisp at the edges. 4 Meanwhile, trim or snap the woody ends off the asparagus and toss the spears in the remaining 1 tbsp oil. When the potatoes are ready, remove from the oven and arrange the asparagus spears on top. Slice the goat’s cheese and dot all over the tart. Return to the oven for 15 mins until the asparagus is tender and the cheese is lightly golden. Let stand for a couple of minutes, then drizzle over some of the salsa verde. Slice into squares or slabs, and serve warm with the rest of the salsa and some watercress or rocket. GOOD TO KNOW folate • gluten free PER SERVING 410 kcals • fat 27g • saturates 8g • carbs 29g • sugars 3g • fibre 4g • protein 12g • salt 0.69g
main event
BARNEY’S TIP The potato base can be cooked, rolled out and chilled for up to 24 hrs before roasting. Bring back to room temperature before baking, then top and finish just before serving. APRIL 2026 goodfood.com 25
Crayfish, chilli & tomato pasta with garlic & chive pangrattato Crayfish are a high-protein, delicious seafood with a lovely briny flavour that can stand up to the chilli and tomatoes in this dish. Serve this sharing-style on a big platter for Good Friday, and let everyone help themselves. Helena Busiakiewicz SERVES 4 PREP 10 mins COOK 25 mins EASY
80g stale sourdough bread 2 garlic cloves 5 tbsp olive oil 15g chives 1 lemon 250g orecchiette 1 red chilli 2 shallots 100ml dry white wine 400g can cherry tomatoes 60g rocket 200g prepared cooked crayfish tails (you can find these near the smoked salmon in larger supermarkets) 10g unsalted butter
1 Put the sourdough, peeled garlic cloves and some seasoning in a high-powered blender or food processor, and blitz to coarse crumbs. Heat 3 tbsp of the olive oil in a large, deep frying pan over a low heat and toast the breadcrumbs for 6-7 mins, stirring often until just lightly golden (they’ll continue to brown as they cool). Tip into a bowl. 2 While the breadcrumbs cool slightly, finely chop the chives and zest the lemon, then stir these through the breadcrumbs to make the pangrattato.
26 goodfood.com APRIL 2026
3 Cook the pasta following pack instructions, then drain, reserving some of the water. Meanwhile, finely chop the chilli and shallots. Heat the remaining oil in the frying pan over a medium-low heat and cook the chilli and shallots with a pinch of salt for 5 mins until softened and lightly golden at the edges. 4 Pour in the wine and turn the heat up slightly. Cook until the wine has reduced to barely 1 tbsp. Pour in the tomatoes, rinsing the can out with a splash of water. Simmer for 5 mins, then stir in the rocket, crayfish and the cooked pasta. Mix well to combine, stirring in a little of the reserved pasta water and the butter to create a sauce. Cut the zested lemon in half and squeeze one half over the pasta, then cut the other half into wedges. 5 Spoon the pasta onto a large sharing platter and sprinkle over the pangrattato. Serve with the lemon wedges for squeezing over. GOOD TO KNOW healthy • folate • fibre • vit c • 2 of 5-a-day PER SERVING 526 kcals • fat 18g • saturates 4g • carbs 62g • sugars 7g • fibre 6g • protein 21g • salt 0.52g
main event HELENA’S TIPS • Not a fan of crayfish? Swap for Atlantic prawns for a similar flavour. • Orecchiette is a pasta that’s named after the Italian word for ‘ear’ due to its shape. You could swap it for conchiglie, if you prefer.
SOURCING CRAYFISH American signal crayfish are an invasive species in UK waters, which have depleted the numbers of British crayfish. Companies such as The Kennet Crayfish Company are on a mission to raise awareness and bring crayfish to more dinner tables across the country. You can check out their mission and products at kennetcrayfish.com. APRIL 2026 goodfood.com 27
Tropical breakfast trifles with coconut granola Upgrade Easter morning with prep-ahead, dessert-worthy breakfast trifles. You’ll make enough granola for leftovers that you can enjoy with yogurt and fruit. Cassie Best SERVES 6 PREP 20 mins plus cooling and 2 hrs chilling COOK 20 mins EASY V
6 gelatine leaves 600ml mango juice 1 mango 1 papaya 3 ripe passion fruits, or 150g passion fruit pulp 800g coconut yogurt For the granola 75g whole nuts (we used brazil, macadamia and cashews) 15 cardamom pods, or 1/2 tsp ground cardamom 50g coconut oil 175g honey, plus a drizzle to serve 275g rolled oats 50g mixed seeds (we used sunflower and pumpkin) 1 tsp ground cinnamon 50g coconut flakes
1 Heat the oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment. For the granola, roughly chop the nuts, leaving plenty of chunky pieces. Bash the cardamom pods to crack them open, then lightly grind the seeds using a pestle and mortar to release their aroma. 2 Melt the coconut oil and honey in a large saucepan over a low heat or large heatproof bowl in the microwave. Add the oats, seeds, cardamom, cinnamon, chopped nuts and 1/2 tsp sea salt. Mix until everything is coated in the syrupy mixture. 3 Tip the mixture onto the prepared tray and spread out into an even layer. Bake for 20 mins, then stir in the coconut flakes and return to the oven for 10-15 mins until golden and crisp. For chunkier granola, leave to cool without stirring, then break up into pieces. If you prefer a finer texture, stir occasionally as it cools. Will keep in an airtight container for up to a month. 4 Put the gelatine leaves in a bowl of cold water, one at a time so they don’t stick together, and leave to soften for 10 mins. Meanwhile, heat the mango juice in a saucepan until just steaming – don’t boil. Lift out the gelatine sheets, squeeze out any excess water and transfer, one at a time, to the hot mango juice, stirring until dissolved. Divide the juice between six individual serving dishes, then chill for at least 2 hrs, or until the jelly has set. 5 Peel and slice the mango and chop the papaya. Halve the passion fruits and scoop out the pulp. Divide the coconut yogurt between the dishes, spreading it out into an even layer over the mango jelly. Sprinkle over the granola over, then top with the fruit and an extra drizzle of honey. GOOD TO KNOW fibre • vit c • 2 of 5-a-day PER SERVING 470 kcals • fat 25g • saturates 18g • carbs 50g • sugars 31g • fibre 8g • protein 8g • salt 0.3g
28 goodfood.com APRIL 2026
main event
CASSIE’S TIP To make this recipe vegan, swap the gelatine for agaragar and the honey for maple syrup. Make sure to use a plant-based coconut yogurt, rather than a flavoured dairy version. APRIL 2026 goodfood.com 29
Simnel focaccia My simnel cake version of a sweet focaccia is fluffy, buttery and gently spiced, with pockets of melted marzipan and dried fruit running through the dough. It’s less formal than a traditional cake, but far more versatile – enjoy it as a sweet breakfast or brunch, or with coffee later in the day. Barney Desmazery SERVES 12 PREP 40 mins plus at least 2 hrs proving COOK 30 mins MORE EFFORT V
For the water roux 3 tbsp plain flour 150ml milk For the dough 500g strong white bread flour 7g sachet fast-action dried yeast 10g salt 20g light brown soft sugar For the filling 150g dried fruit (a mix of sultanas, currants and chopped dried apricots works well) 1 orange 150g unsalted butter, softened, plus extra for the tin 75g light brown soft sugar 2 tsp mixed spice 1 /2 tsp ground cinnamon 175g marzipan To finish 2 tbsp maple syrup icing sugar, for dusting (optional)
1 To make the water roux, whisk the flour and milk together in a small pan over a low heat and cook for about 2 mins, stirring continuously until you have a thick, smooth paste. Leave to cool slightly. 2 To make the dough, tip the flour, yeast, salt, sugar, 300ml water and the water roux into the bowl of a stand mixer and, using the dough hook, slowly mix to
a rough, sticky dough, making sure there are no dry patches. Turn up the speed and mix for about 5 mins more until smooth and coming away from the bottom of the bowl. Or, bring together by hand in a bowl, then tip onto a clean surface and knead until smooth. Shape into a tight ball. Generously butter a deep 20 x 30cm tin and sit the dough in the middle. Cover and leave to rise at room temperature for 1-2 hrs until doubled in volume and bubbly. 3 Meanwhile, make the filling. Tip the dried fruit into a heatproof bowl and cover with boiling water. Leave to soak for 10 mins, then drain. Zest the orange, then mix this with the butter, sugar, mixed spice, cinnamon and a large pinch of sea salt flakes. Cut the marzipan into small cubes. Set aside. 4 When the dough has risen, gently pat it into the tin to fill it. Spread over the spiced butter mixture, then scatter over the dried fruit and half the marzipan cubes. Using your fingertips or a dough scraper, lift a short edge up, then very loosely roll the dough up into a spiral. Lift up the rolled dough, fold in half again and sit it back in the tin, smooth-side up – this is to ripple the butter, fruit and half the marzipan through the dough as evenly as possible. Leave to rest for at least 1 hr. Will keep covered and chilled for up to 24 hrs for even better flavour. 5 If the dough has been chilled, take the tin out of the fridge 30 mins before baking. Heat the oven to 220C/200C fan/gas 7. Dimple the dough all over using your fingertips, pressing the remaining marzipan cubes deep into the holes. Bake for about 25 mins until deeply golden and cooked through; if it starts to brown too quickly, cover with foil. As soon as it comes out of the oven, slowly drizzle over the maple syrup so it sinks into the dimples. Cool in the tin for at least 30 mins. Dust with icing sugar, if you like, then cut into squares. Best served the day it’s made, but will keep in an airtight container for up to a few days. PER SERVING 409 kcals • fat 13g • saturates 7g • carbs 63g • sugars 28g • fibre 2g • protein 8g • salt 0.88g
30 goodfood.com APRIL 2026
main event
WHAT’S A WATER ROUX? If you’ve not made one before, a water roux (also called tangzhong) is a game-changer for baking soft and fluffy breads, buns and rolls. It’s simply flour and milk (or water, or both) cooked into a smooth paste, changing the starch so it can hold onto more water. That means your dough traps extra moisture, making it softer and easier to work with, and resulting in lighter, fluffier bakes that stay fresher for longer. Once you’ve used it in a bake like this (or brioche-style loaves, dinner rolls or burger buns), you’ll never bake without it.
APRIL 2026 goodfood.com 31
There are two keys to this recipe: the first is using the ripest, blackest bananas you possibly can, the ones that have been long forgotten in the fruit bowl. The second is to not skip making the banana butter – it really does make them extra-special. Helena Busiakiewicz MAKES 12 PREP 30 mins plus cooling and 2 hrs 30 mins proving COOK 35 mins MORE EFFORT V
650g strong white flour, plus 30g for the crosses 90g golden caster sugar 7g sachet fast-action dried yeast 230ml whole milk 30g unsalted butter 1 tsp ground cinnamon 1 /2 tsp mixed spice 1 /2 tsp ground cardamom 1 /4 tsp ground cloves 2 overripe, blackened bananas (ours weighed 190g) 2 tbsp vegetable oil, plus extra for proving 2 eggs 60g pecans 60g golden raisins For the banana butter 1 ripe banana 200g salted butter, at room temperature 3 tbsp clear honey 1 /2 tsp ground cinnamon 1 /8 tsp ground cloves
1 Put the 650g flour, the sugar, yeast and 1 tsp salt in the bowl of a stand mixer with the dough hook attached. Whisk briefly to combine. 2 Meanwhile, pour the milk into a medium pan. Cube the butter and add it to the pan along with the spices. Heat until the milk is just steaming and the butter has melted, gently whisking to combine. Remove from the heat and set aside to cool slightly. 3 Roughly chop the bananas (you can leave the skin on) and transfer to a high-powered blender. Tip in the oil and 1 egg, and blitz until smooth. Pour this into the milk mixture and whisk to combine. 4 With the mixer on low speed, add the banana mixture to the flour mixture. Mix for 10-12 mins, or until the dough is smooth and springy. 5 Shape the dough into a ball, then transfer to an oiled bowl. Leave to rise for 1 hr 30 mins, or until doubled in volume. Line the base and sides of a 30cm rectangular tin with baking parchment.
32 goodfood.com APRIL 2026
6 Roughly chop the pecans and set aside. Knock back the dough, then flatten it out slightly until it’s roughly 30cm wide. Scatter over the pecans and raisins and knead them through the dough, then shape into a ball. Cut into 12 x 105g pieces and shape each one into a ball. Arrange in the tin, spaced slightly apart, then cover with a tea towel and leave to prove for 1 hr until they’re touching one another and an indent is left when you gently press them using a floured finger. 7 Heat the oven to 200C/180C fan/gas 6. Beat the remaining egg and brush this over the buns. Gradually mix the 30g flour with 25-30ml water and a pinch of salt until you have a thick but pipeable paste (you may need to adjust the amount of water, as all flours have different absorbencies). Spoon the paste into a reusable or recyclable piping bag, and pipe crosses over the buns – start by piping a long vertical line down each column of three buns, then turn the tin and pipe a long line across each row of four buns. 8 Bake the buns for 25-28 mins until golden brown and fragrant. Leave to cool in the tin for 15 mins, then remove to a wire rack to cool completely (or, serve warm). Once cool, will keep in an airtight container for up to four days. 9 For the banana butter, turn the oven down to 180C/160C fan/gas 4. Peel the banana and put on a small baking tray lined with baking parchment. Roast for 15 mins until lightly browned, then cool for 5 mins before mashing with a fork. 10 Put the softened butter, honey, cinnamon and cloves in a medium bowl and beat using an electric whisk for 2-3 mins until combined. Mix in the mashed banana, then adjust the cinnamon and honey to taste, if needed. Will keep chilled for up to a week. 11 Serve the buns toasted, if you like, with a good slathering of the banana butter. PER SERVING 439 kcals • fat 17g • saturates 7g • carbs 61g • sugars 18g • fibre 3g • protein 10g • salt 0.63g
Shoot director RACHEL BAYLY | Food stylist ROSIE REYNOLDS | Stylist HANNAH WILKINSON
Banana bread hot cross buns with whipped banana & honey butter
main event
HELENA’S TIPS • Any leftover banana butter would make a great topping for American-style pancakes. • Reduce your food waste when making these buns or banana bread by blitzing the bananas in their skins. Search for ‘banana peel breakfast cake’ on goodfod.com.
APRIL 2026 goodfood.com 33
Take d dessert to c
ov
Round off Easter lunch with this showstopping pavlova from our head of food Cassie Best where cloud-like meringue meets bursts of chocolatey, sweet and salty flavour photograph CHELSEA BLOXSOME
36 goodfood.com APRIL 2026
e
ou ke r
cip
ma
another t level e r re
cover star
Brown sugar pavlova with chocolate ripple cream & salted caramel In most pavlova recipes, the sugar is added a spoonful at a time, but here, it’s added in one go, resulting in a super-stable pav with minimal cracking. This means it takes longer to reach stiff peaks, but it’s worth it to achieve a cloudsoft centre inside a crisp shell. As a plus, you’ll only need cocoa powder and a small amount of dark chocolate to create big flavour, so it’s cost-effective, too.
Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist HANNAH WILKINSON
SERVES 8-10 PREP 25 mins plus cooling COOK 1 hr 30 mins MORE EFFORT V
5 medium egg whites 225g caster sugar 50g light brown soft sugar 1 tsp vinegar 1 tsp cornflour 1 tsp cocoa powder For the salted caramel 100g light brown soft sugar 50g butter 1 tbsp spiced rum (optional) 150ml double cream For the chocolate ripple cream 600ml double cream 100g dark chocolate 1 tsp vanilla extract 1 tbsp icing sugar
1 Heat the oven to 170C/150C fan/gas 5 and line a baking sheet with baking parchment. Use a roughly 20cm plate or bowl as a template to draw a circle on the parchment, then flip the parchment over. 2 Tip the egg whites and both sugars into a large, clean bowl (any traces of oil or butter in the bowl will prevent the meringue from whipping up) with a pinch of salt, and whisk using an electric whisk or stand mixer on a low-medium speed. After a couple of minutes, the mixture should become a fine foam. Continue to whisk for 8-10 mins until the meringue is thick and mousse-like, and holds stiff peaks when the beaters are lifted out of the bowl. 3 Rub a little of the meringue between your fingertips – if it feels grainy, the sugar has not fully dissolved, so keep beating for a few minutes more until smooth. Add the vinegar and cornflour, and whisk again briefly until just incorporated. 4 Secure the baking parchment to the baking sheet using a small dab of the meringue in each corner. Spoon the rest of the meringue into the middle of
the circle template, then use a palette knife or silicone patula to shape it into a thick disk, creating some swirls, dips and peaks as you do. Dust the meringue with the cocoa powder using a fine sieve, then transfer to the middle shelf of the oven. Reduce the temperature to 140/120C fan/gas 1 and bake for 1 hr 20 mins. When the time is up, turn off the oven, leaving the meringue inside to cool fully (ideally, leave overnight. Once cool, the meringue will keep in a cool, dry place for up to two days. Don’t chill, as the moisture will cause it to become sticky. 5 Tip all the ingredients for the caramel sauce into a saucepan set over a medium heat, and simmer until it becomes a glossy, smooth sauce. Season with a good pinch of salt. Remove from the heat and set aside to cool slightly and thicken for 10-20 mins before serving. The cooled sauce will keep chilled for a few days. Warm through before serving. 6 For the chocolate ripple cream, heat 150ml of the double cream in a saucepan over a low heat or in a heatproof bowl in the microwave in short bursts until steaming – don’t boil. Finely chop the chocolate, tip into a heatproof bowl and pour over the warm cream. Leave to stand for a few minutes, then stir to a smooth ganache. Leave to cool for at least 15 mins. 7 Pour the remaining cream into a large bowl along with the vanilla and icing sugar, and whisk using an electric whisk or stand mixer until just holding its shape (the warm ganache will make the cream thicken further when added, so don’t over-whisk). Quickly and gently swirl the ganache through the whipped cream to create a rippled effect. Put the meringue on a cake plate or stand, then spoon over the rippled chocolate cream. Pour over some of the the caramel sauce, then serve the meringue with the remaining sauce in a jug for everyone to help themselves. Any leftover pavlova will keep chilled for up to two days – the meringue will soften slightly, but will still be delicious. PER SERVING (10) 628 kcals • fat 48g • saturates 30g • carbs 44g • sugars 42g • fibre 1g • protein 4g • salt 0.23g
Make it fruity If you want to add fruit to your pav, sharp raspberries offset the caramel and chocolate nicely, or use cherries to create a black forest pavlova. Frozen fruit works well – defrost for a few hours before scattering over, or simmer into a syrupy compote along with a little sugar before spooning over.
APRIL 2026 goodfood.com 37
GOOD FOOD SUBSCRIPTION OFFER
JUST £6.75 £3.75
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
per month
Download our app today and access over 17,000 recipes, meal plans and exclusive celebrity chef content, all in one trusted app
WITH ALL ACCESS YOU GET • New, thoroughly tested recipes in every issue of the magazine
• Unlimited access to the Good Food app, featuring handsfree Cook Mode
• Exclusive app-only recipes and automatic shopping lists
• Special offers, events, masterclasses and tastings
• Discounts and Subscriber’s Lounge access at Good Food Shows
6 MONTHS FOR JUST £22.50*
• SCAN THE QR CODE and subscribe instantly • ORDER ONLINE at goodfood.com/in-mag
• Dining experiences with top chefs
OFFER CLOSES 22 APRIL 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 22 April 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.
38 goodfood.com APRIL 2026
main event
GOOD FOOD SUBSCRIPTION OFFER
SUBSCRIBER CLUB 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
BONUS RECIPE
Dirty chai crème brûlée
Offers and discounts from selected partners
Althought this crème brûlée is inspired by the flavours of a dirty chai latte (a mixture of coffee, spices and chai), if you don’t like coffee, you can simply leave it out. Helena Busiakiewicz SERVES 6 PREP 15 mins plus at least 1 hr infusing COOK 1 hr 10 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 April 2025 subscriber edition of Good Food
Best available ticket prices i for Good Food Shows, with Subscriber Club Lounge access
800ml double cream 2 chai teabags ½ nutmeg, grated pinch of ground cloves 1 tsp ground cinnamon 30g ginger, peeled and sliced pinch of ground turmeric 2 star anise
5 cardamom pods, bashed 2 tsp vanilla extract 2 tsp instant coffee granules 8 egg yolks (freeze the whites to use in another recipe) 4 tbsp light brown soft sugar 5 tbsp demerara sugar
1 Pour the cream into a medium
that it comes halfway up the sides of the ramekins. 4 Bake for 1 hr 10 mins until just set with a gentle wobble in the centre. Remove from the oven, carefully lift out of the hot water and cool for 15 mins, then transfer to the fridge and chill until completely cold. Will keep chilled overnight. 5 Once cold, sprinkle the demerara sugar over the custard and brûlée it using a kitchen blowtorch until the tops are crunchy and deeply golden brown. Or, slide under a hot grill for a few minutes, watching closely to guard against burning, then serve.
pan, then add the teabags, spices, vanilla and coffee. Bring to a simmer, whisking to dissolve the coffee, then cover, turn off the heat and leave to infuse for 1-2 hrs. 2 Once the spices have infused, gently warm the mixture over a low heat until just steaming. Sieve into a jug, squeezing out all the liquid from the teabags. Whisk the egg yolks and brown sugar together in a large heatproof bowl, then pour in the warm cream mixture, whisking continuously. Heat the oven to 130C/120C fan/gas 1. 3 Put six 150ml ramekins in a roasting tin and divide the mixture between them. Pour water into the roasting tin so
GOOD TO KNOW gluten free PER SERVING 863 kcals • fat 78g • saturates 46g • carbs 32g • sugars 32g • fibre 0.4g • protein 6g • salt 0.12g
APRIL 2026 goodfood.com 39
Every penny counts these days, so we’re helping you 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.
Whip up easy meals for the school holidays, make brunch with the flavours of Mexico and the Middle East, and liven up lunchtime using your air fryer APRIL 2026 goodfood.com 41
cook smart
tonight
Make the most of storecupboard staples like pesto and mustard in these innovative dinners recipes ANNA GLOVER photographs GEORGIA GOLD
£3.03 per serving
42 goodfood.com APRIL 2026
cook smart STORECUPBOARD STARS • • • •
Pesto Dijon mustard Chipotle paste Hoisin
Anna’s tip This recipe is easily doubled to serve four and use up the whole block of halloumi, or keep the half block wrapped tightly in the fridge for up to three days and use it to make crispy croutons. HALLOUMI CROUTONS Cut the halloumi into small cubes then fry until golden and crisp. Use to top salads and soups.
Crispy halloumi burgers with salsa rossa SERVES 2 PREP 15 mins COOK 30 mins EASY V
1 egg 2 tbsp plain flour 4 tbsp panko breadcrumbs ½ 200g block halloumi (see tip) vegetable oil, for frying 2 ciabatta rolls 1 tbsp pesto 2 tbsp yogurt handful of rocket or baby spinach For the salsa rossa 2 large roasted red peppers (from a jar) 200g vine or canned tomatoes 1 red chilli 1 small garlic clove 1 tsp red wine vinegar or sherry vinegar 1 tbsp extra virgin olive oil For the wedges 2 large floury potatoes such as King Edward or Maris Piper 1 garlic clove 1 tsp fennel seeds 1 tbsp olive oil
1 For the wedges, wash the potatoes, if needed, and cut into wedge shapes. Bash the garlic with the side of a knife. Tip both into your air fryer basket or a roasting tray with the fennel seeds and olive oil. Season and toss well. Air-fry for 20-25 mins at 200C or roast in the oven at 220C/200C fan/gas 7, turning halfway through, until golden and cooked. 2 Meanwhile, make the salsa. Finely chop the red peppers, tomatoes, if fresh, and chilli. Tip into a bowl. Finely grate in the garlic, stir in the vinegar and olive oil. Season well. Taste and add more vinegar, salt or a pinch of sugar to balance if needed. Set aside. 3 Beat the egg. Put the flour, egg and panko In three separate plates and season the flour with pepper. Cut the halloumi through the middle into two wide pieces. Dip in the flour, the egg, then the panko. Heat a glug of veg oil in a small pan over a medium-high heat, coating the base of the pan. Fry the halloumi for 3-4 mins until crisp and golden on both sides. Set aside to drain on kitchen paper. 4 Slice the ciabatta rolls in half. Lay cut-side up in the second drawer of the air fryer at 180C or above the potatoes for 2-3 mins until warmed through. Swirl the pesto through the yogurt. 5 Spread a spoonful of the salsa over the base of a roll. Top with a handful of rocket and a slice of crispy halloumi. Spoon over the pesto yogurt, add the roll tops and serve with the wedges, leftover salsa and yogurt for dunking.
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 ...in this feature, to help you cook the recipe with no missteps.
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
GOOD TO KNOW calcium • fibre • folate • vit c • 3 of 5-a-day PER SERVING 1079 kcals • fat 39g • saturates 13g • carbs 135g • sugars 16g • fibre 12g • protein 40g • salt 4.6g
APRIL 2026 goodfood.com 43
£5.21 per serving
Baked trout with gnocchi & Dijon cream Trout is a more sustinable option than salmon and is usually a little cheaper, too. SERVES 2 PREP 5 mins COOK 20 mins EASY
Crispy duck hoisin noodles with quick pickled cucumber Duck is an expensive purchase, but you can make it go a long way with the addition of noodles and veg. SERVES 2 PREP 20 mins COOK 20-45 mins EASY
½ crispy duck or 200g leftover roast duck (see tip) 2 nests fine wheat noodles 1 garlic clove thumb-sized piece of ginger 1 bunch of spring onions 2 pak choi or 160g choi sum 2 tbsp veg oil 100g mangetout, sugar snap peas or other stir-fry veg 4-6 tbsp hoisin (to taste) For the pickle ½ cucumber 1 tsp sugar 3 tbsp rice vinegar ½ tsp chilli flakes (optional)
1 Cook the crispy duck according to pack instructions and shred with two forks, or shred leftovers and 44 goodfood.com APRIL 2026
remove from the bones. Put the noodles in a bowl and pour over hot water from the kettle to cover. 2 For the pickle, lightly bash the cucumber with a rolling pin and chop into bite-sized pieces. Put in a bowl and season with ½ tsp salt, the sugar, vinegar and chilli flakes (if using). Set aside to pickle. 3 Finely chop the garlic and ginger. Slice the spring onions and chop the pak choi into bite-sized pieces. 4 Heat the vegetable oil in a deep frying pan or wok over a high heat. Fry most of the spring onions and all the garlic and ginger for 1 min, then add the duck. Cook for 1 min until hot, then add the pak choi and remaining veg. Stir-fry for another minute or two until bright green, then add the hoisin. 5 Drain the noodles, tip into the wok, toss and serve with the cucumber and reserved spring onions sprinkled over. GOOD TO KNOW iron • folate • fibre • vit c • 3 of 5-a-day PER SERVING 712 kcals • fat 25g • saturates 4g • carbs 75g • sugars 24g • fibre 12g • protein 42g • salt 2g
1 Heat the oven to 200C/fan 180C/ gas 6 or air fryer to 180C. Tip the cream and milk in a jug, finely grate the lemon zest over, snip in the chives, then stir in the mustard and some seasoning. 2 Tip the gnocchi and spinach into a baking dish, pour over the Dijon cream. Nestle in the trout fillets. Finely grate over the parmesan. Bake for 15-20 mins until the fish is cooked and the gnocchi is crisp on the top, but fluffy underneath. GOOD TO KNOW omega 3 • vit c • 1 of 5-a-day PER SERVING 892 kcals • fat 64g • saturates 37g • carbs 43g • sugars 5g • fibre 3g • protein 35g • salt 2.1g
Anna’s tip Make your own crispy duck Rub 1 tsp sea salt and 1 tsp Chinese five spice into 2 duck legs. Cook, covered in foil, for 45 mins at 180C/160C fan/gas 4, remove the foil and cook for 15 mins at 220C/200C fan/gas 7 until golden and crisp.
Shoot director JORDAN EDMONDS-MOORE | Food stylist ROSIE REYNOLDS | Stylist VIVI GARCIA
200ml double cream 100ml milk ½ lemon small handful of chives 1 tbsp Dijon mustard 200g gnocchi 2 large handfuls of spinach 2 trout fillets 5g parmesan
cook smart
£3.79 per serving
APRIL 2026 goodfood.com 45
£2.13 per serving
Chipotle soup with chive crème fraîche & crispy lime chickpeas SERVES 2 PREP 20 mins COOK 20 mins EASY V
For the chickpeas 400g can chickpeas 1 tbsp olive oil 1 tsp smoked paprika 1 lime
1 Finely chop the onion, carrot 1 large onion 1 large carrot 1 celery stick 2 tbsp olive oil 3-4 roasted red peppers from a jar 1 garlic clove 2 tsp smoked paprika 400g can plum or chopped tomatoes (or 400g vine tomatoes if in season) 1-2 tbsp chipotle paste 400ml chicken or vegetable stock 4 tbsp crème fraîche 1 /2 small bunch of chives and crusty bread or tortilla chips, to serve
46 goodfood.com APRIL 2026
and celery. Heat the olive oil in a saucepan over a medium heat. Fry the veg with a good pinch of salt for 10-15 mins until soft but not golden. Finely chop the jarred red peppers. 2 Grate or crush the garlic, add to the veg in the saucepan and sprinkle over 2 tsp paprika, then add the peppers. Cook for another 2-3 mins, then stir in the tomatoes, chipotle paste and stock. Simmer uncovered for 10 mins. Blend using a hand blender until smooth. Stir in 2 tbsp crème fraîche and season.
Keep warm over a low heat.
3 Drain the chickpeas and pat dry with a clean tea towel. Heat the oil in a frying pan over a high heat, then fry the chickpeas with a pinch of salt for 3-5 mins until golden and crispy. Stir in the smoked paprika, then remove from the heat. Zest over the lime. Check for seasoning. 4 Finely chop the chives and stir through with a squeeze of the lime juice to loosen. Divide the soup between warmed bowls. Swirl in the remaining crème fraîche, scatter over the chickpeas (you may not use them all) and serve with crusty bread or tortilla chips for dunking. GOOD TO KNOW iron • fibre • vit c • 5 of 5-a-day PER SERVING 609 kcals • fat 34g • saturates 11g • carbs 47g • sugars 25g • fibre 17g • protein 20g • salt 3.4g
Anna’s tip Leftover chickpeas can be kept in an airtight container for up to four days. Try them topped with chopped chilli, herbs or avocado, if you have any. Use the leftover jarred red peppers for the salsa rossa on page 43.
cook smart Lasagne primavera 3 Stir the peas, crème fraîche, SERVES 2 PREP 15 mins COOK 20 mins EASY V
1 small onion, leek or large shallot 2 garlic cloves 1 bunch of asparagus 1 tbsp olive oil 100ml white wine 160g frozen peas 4 tbsp crème fraîche 1 tbsp pesto 2 handfuls of spinach 4 fresh lasagne sheets handful of soft herbs like tarragon, dill and mint, plus extra to serve 15g parmesan, plus extra to serve 2 tbsp pine nuts, roasted (optional)
pesto and spinach into the pan. Season with salt and black pepper. Simmer for 3-4 mins until thickened and the spinach has wilted. Cut the lasagne sheets in half and blanch in boiling water for 2-3 mins until tender. 4 Lift the lasagne sheets into the pan with some of the pasta water. Add the herbs and parmesan and toss until the pasta is coated in the sauce. Layer the sheets and filling into bowls. Top with the pine nuts and more herbs and parmesan.
£3.35 per serving
GOOD TO KNOW folate • fibre • vit c • 3 of 5-a-day PER SERVING 467 kcals • fat 25g • saturates 11g • carbs 33g • sugars 11g • fibre 18g • protein 14g • salt 0.4g
1 Finely chop the onion, crush the garlic, trim and cut the asparagus into 4cm pieces. Bring a large pan of salted water to the boil. 2 Heat the oil in a frying pan over a medium heat and fry the onion for 5 mins until soft. Stir in the crushed garlic and asparagus pieces. Add the wine and simmer for 5 mins until the asparagus is bright green.
Browse the Good Food app for fresh ideas and even more ways to cook with the ingredients used here if you have some left over.
Less erm, more aah . Get your Will Talk sorted. Get your free guide.
Search ‘Marie Curie Will Talk’ or scan the QR code.
We care about end of life, and how we can make it better for everyone. And that starts with helping people get their Will sorted, with our free guide. Whoever you start your Will Talk with, we’re here to make it as easy as possible. Give yourself re-aah-surance today. Marie Curie is a registered charity in England and Wales (207994) and Scotland (SC038731). Registered as a company limited by guarantee in England and Wales (507597). Registered Office: One Embassy Gardens, 8 Viaduct Gardens, London SW11 7BW. LTVP2604C
Your gift will have a lasting imp act, no matter th e
shape or size
Let’s talk abo ut it in your
free Wills guid
e
monday mash-up
One-pan black bean shakshuka Texas meets Mexico for a Middle Eastern-style brunch recipe BARNEY DESMAZERY photograph MAJA SMEND
SERVES 4 PREP 10 mins COOK 40 mins EASY V
1 large onion 2 peppers 2 tbsp olive oil 1 /2 tsp cumin seeds 2 garlic cloves 2 tsp smoked paprika 1 tsp dried oregano 1-2 tsp chipotle paste, to taste 400g can chopped tomatoes 400g can black beans, drained and rinsed 4 eggs fresh coriander leaves To serve warm tortillas or flatbreads avocado slices or guacamole soured cream or yogurt lime wedges hot sauce
1 Finely slice the onion and deseed and slice the peppers, then heat a wide, deep frying pan over a medium heat and pour in a good glug of olive oil. Scatter in the onion and peppers along with a pinch
48 goodfood.com APRIL 2026
of salt and the cumin seeds. Cook gently for 8-10 mins, stirring every now and then, until soft and starting to colour. Grate the garlic and add that, then sprinkle over the paprika, oregano and stir in the chipotle paste. Stir for a minute or two until fragrant and the paste is toasted. 2 Tip in the tomatoes and black beans, season with a little more salt and pepper, then bring to a gentle simmer. Leave to bubble gently, uncovered, for 15-20 mins, stirring occasionally, until thick. Use the back of a spoon to make four little hollows in the sauce. Crack an egg into each one, season the eggs lightly, then cover the pan with a lid and cook gently for 5-6 mins or until the whites are just set but the yolks are still soft. Take the pan to the table and finish with coriander scattered over the top. Serve with warm tortillas, sliced avocado or guacamole, soured cream or thick yogurt, lime wedges for squeezing over and hot sauce on the side so everyone can build their own plate. GOOD TO KNOW healthy • low cal • folate • fibre • vit c • 3 of 5-a-day • gluten free PER SERVING 260 kcals • fat 11g • saturates 2g • carbs 21g • sugars 11g • fibre 9g • protein 14g • salt 0.25g
Barney’s tips • Get ahead You can make the pepper, tomato and bean base up to two days ahead. Leave to cool, then cover and chill. Reheat gently in the pan, adding a splash of water if it’s thickened too much, then crack in the eggs, cook and serve. • Pepper plant points Did you know that different coloured peppers count as different plant points? So, whenever you’re cooking with more than one pepper, mix it up.
Shoot director FREDDIE STEWART | Food stylist SEIKO HATFIELD | Stylist HANNAH WILKINSON
Without the eggs you have a really quick vegan chilli that you can use to fill burritos or tacos.
cook smart
APRIL 2026 goodfood.com 49
New
lunchtime
favourites Helena Busiakiewicz offers exciting alternatives to your usual midday sandwich using classic North American flavours layered up in the air fryer
photographs GEORGIA GOLD
50 goodfood.com APRIL 2026
cook smart
Air fryer spiced shrimp po’ boys with celeriac remoulade APRIL 2026 goodfood.com 51
Here’s a moreish recipe inspired by the po’ boys of Louisiana – a sandwich supposedly created by Benjamin and Clovis Martin, restaurateurs who are said to have given filled sandwiches made with French bread to the “poor boys” (striking workers) in New Orleans. As well as being packed with crispy breaded shrimp, our version is offset by a celeriac remoulade that gives it an extra bit of zing. SERVES 4-6 PREP 20 mins COOK 15 mins EASY
15g chives 20g flat-leaf parsley 1 tbsp capers 1 lemon 100g mayonnaise, plus 2-3 tbsp to serve 100g buttermilk 1 tbsp Dijon mustard 600g small celeriac (450g prepared weight) 50g plain flour 2 eggs 75g panko breadcrumbs 2 tsp onion granules 2 tsp garlic granules 1 /2 tsp cayenne pepper 2 tsp Old Bay seasoning (available online and in larger supermarkets) 300g raw king prawns spray oil, for misting 100g iceberg lettuce 4-6 submarine rolls 50g cornichons
1 Finely chop the chives, parsley and capers and tip into a bowl. Juice the lemon into the bowl and tip in the 100g mayo, the buttermilk and mustard. Season lightly with salt and plenty of black pepper, and mix well to combine. Peel the celeriac, then cut into quarters. Thinly slice each quarter using a mandoline or sharp knife, then cut the slices into thin matchsticks. Transfer to the bowl with the dressing and toss to combine. Chill until needed.
2 Put the flour, eggs and panko breadcrumbs in three separate, shallow bowls, and line a plate with baking parchment. Season the flour with 1 tsp of the onion granules and a little salt. Put the remaining onion granules, the garlice granules, cayenne, Old Bay and a pinch of salt in the bowl with the panko breadcrumbs, and whisk to combine. Beat the eggs. 3 Pat the prawns dry using kitchen paper, then use tongs to dip them in the flour, then the beaten egg and finally the breadcrumbs until coated. Transfer to the lined plate. 4 Heat the air fryer to 190C. Put the prawns in the air-fryer basket in a single layer, making sure they’re not overcrowded (you may need to do this in batches). Mist with the spray oil on both sides, then air-fry for 7-9 mins until the breading is crisp and the prawns are cooked through. 5 Meanwhile, shred the lettuce into thin strips using a sharp knife and slice the rolls in half. When the prawns have finished cooking, toast the rolls in the air fryer for a few minutes to warm through. Spread the remaining 2-3 tbsp mayo over the rolls, then top with the celeriac remoulade, lettuce, cornichons and air-fried prawns. GOOD TO KNOW low cal • folate • fibre • vit c • 1 of 5-a-day PER SERVING (6) 416 kcals • fat 17g • saturates 2g • carbs 42g • sugars 6g • fibre 6g • protein 20g • salt 1.62g
Poutine cheese toastie with gravy Hailing from Quebec, poutine is a beloved comfort food in Canada of fries, gravy and cheese curds. We’ve combined those elements in this toastie, with gravy alongside for dunking. SERVES 2 PREP 10 mins COOK 30 mins EASY
1 red onion 20g salted butter 1 /2 tbsp plain flour 1 /2 tbsp balsamic vinegar 300ml beef stock 4 tbsp mayonnaise 4 slices thick white bread 100g mozzarella (mozzarella in blocks or bags, rather than balls in brine) 275g cooked chunky chips 100g extra-mature cheddar
1 Thinly slice the onion. Melt the butter in a medium saucepan over low heat. Scrunch up a small piece of baking parchment and rinse under the tap. Cook the onions in the pan, covered with the baking parchment, for 15 mins, stirring often until they’ve started to soften and caramelise. 2 Add the flour and stir into a paste, then cook for 30 seconds more. Add the vinegar and continue to cook until it has almost evaporated completely, then slowly add the stock, a little at a time, stirring until you have a smooth onion gravy. 3 Spread the mayo over both sides of the bread. Thickly slice the mozzarella, then lay half across 2 slices of the bread. Layer up with the chips, then the cheddar, some black pepper and the remaining mozzarella, then close the sandwiches and slice in half. 4 Air-fry at 190C for 6-8 mins, flipping over halfway through until golden. Reheat the gravy and serve alongside the toastie for dunking. GOOD TO KNOW calcium • folate • fibre PER SERVING 1159 kcals • fat 67g • saturates 26g • carbs 95g • sugars 10g • fibre 9g • protein 38g • salt 2.82g
Helena’s tips • In a rush? Use store-bought gravy or granules to speed things along. • Slicing the toastie before you cook it makes it easier to flip.
52 goodfood.com APRIL 2026
Shoot director JORDAN EDMONDS-MOORE | Food stylist ROSIE REYNOLDS | Stylist VIVI GARCIA
Air fryer spiced shrimp po’ boys with celeriac remoulade
cook smart
APRIL 2026 goodfood.com 53
collection
AIR FRYER Mediterranean 100+ vibrant
Fresh, lighter ideas inspired by Mediterranean recipes
recipes
Simple, satisfying salads packed with protein and veg
Take inspiration from this sunshine region with more than 100 recipes featuring lighter flavours, lean proteins and plenty of veg, all made using your favourite kitchen gadget.
On sale now
Crowd-pleasing bakes, made without turning the oven on
Available in all supermarkets or order online at magsdirect.co.uk
cook smart
Spicy bean breakfast burrito Tex-Mex dishes blend the cuisines of Mexico and the south-western states of the USA, and this burrito is a great example. It’s also a good way to get fibre and protein at breakfast or lunch. Add bacon, chorizo or pickled jalapeños, if you like. MAKES 4 large burritos PREP 30 mins COOK 30 mins EASY V ❄
1 red onion 1 red pepper 2 garlic cloves 3 tbsp vegetable oil 1 tbsp tomato purée 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander 1 tsp mild chilli powder 400ml passata 400g can black beans (see tip) 400g can pinto beans (see tip) 2 limes 10g coriander 6 eggs 2 tbsp milk 60g cheddar 20g salted butter 6 large tortilla wraps 1 avocado
1 Finely chop the onion and pepper, and grate the garlic. Heat 2 tbsp of the veg oil in a large saucepan or flameproof casserole over a medium heat and cook the onion, pepper and garlic with a pinch of salt for 8-10 mins, stirring until soft and golden at the edges. 2 Add the tomato purée and dried spices, and cook for 2-3 mins, stirring until fragrant. Pour in the passata, swilling out the jar or can with a splash of water. Cook for 6-7 mins more, stirring often until thickened and reduced. Drain both cans of beans and stir these in. Season, then squeeze in the juice of 1 lime. Roughly chop the coriander and stir this in. Set aside to cool. 3 Crack the eggs into a medium bowl, pour in the milk and grate in the cheese. Season, then whisk using a fork to combine. Melt the butter in a small non-stick saucepan and cook the eggs, stirring until just scrambled. (We like to slightly undercook the eggs, as they will continue to cook in the air fryer.) Once cooked to your liking, transfer to a clean bowl. 4 Warm the tortillas in the microwave. Spread a quarter of the bean mixture in a roughly 15cm line down the centre of each tortilla,
flattening it out slightly. Spoon a quarter of the eggs on top. Fold in the edges of the tortilla, then fold the bottom half of the tortilla up and over the filling, rolling and tucking in the edges as you go. Repeat with the remaining tortillas and filling. (See tip.) 5 Brush each burrito with the rest of the oil, then air-fry in batches for 5 mins at 200C, or until lightly golden. Peel, stone, halve and slice or mash the avocado, and slice the remaining lime into wedges to serve alongside the burritos. GOOD TO KNOW calcium • folate • fibre • vit c • 3 of 5-a-day PER SERVING 745 kcals • fat 32g • saturates 11g • carbs 73g • sugars 12g • fibre 16g • protein 33g • salt 2.21g
Helena’s tips • Haricot, kidney or mixed beans would also work well. • Complete the recipe up to the end of step 4, then wrap and freeze the burritos individually. Defrost in the fridge overnight, then wrap in foil and air-fry at 180C for 15 mins. Unwrap. Air-fry for 5 mins more until hot through. • If you don’t have all the dried spices, use a fajita-style seasoning or chipotle chilli paste. APRIL 2026 goodfood.com 55
YOUR WATCHLIST IN YOUR POCKET
Build watchlists, set reminders, and save all your favourite shows in one smart place Free 7-day app trial Download the Radio Times What to Watch app today
Magazine. App. Web.
cook smart
Fuel for school hols Need to feed the family in a flash or pack lunch for a day out over Easter? Our head of food Cassie Best has easy dinners, snacks and get-ahead meals for a stress-free break
ke a b y a tr g lin photographs TOM REGESTER p um d ut n co o c y m a e Cr
APRIL 2026 goodfood.com 57
Easy one-dish dinner
Pack-and-go snack
Creamy coconut dumpling traybake
Giant sausage harissa & apricot plait
Our take on this viral recipe is the ideal dinner for when you need to quickly throw something together.
If you’re planning a day out, bake, cool and wrap up this fruity sausage roll to keep hunger pangs at bay. Or, serve with one of our suggestions below.
SERVES 4 PREP 10 mins COOK 30 mins EASY
2-4 tbsp red Thai curry paste (see tip) 1 tbsp light or dark brown soft sugar 2 tsp fish sauce 2 tbsp soy sauce 2 x 400g cans coconut milk 2 limes 150g frozen edamame 3 baby pak choi 12 frozen gyoza dumplings (chicken, pork or veg) 6 spring onions 2 tsp sesame oil small handful of coriander 1 red chilli or crispy chilli oil, to serve (optional) sooked noodles or sticky rice, to serve
1 Heat the oven to 200C/180C fan/ gas 6. Combine the curry paste, sugar, fish and soy sauces, coconut milk and juice of 1 lime in a large rectangular baking dish. Season. 2 Stir in the frozen edamame, halve the pak choi and nestle that in. Arrange the gyoza in the dish – they should sit just below sauce level, with the tops sticking out. Chop the spring onions, scatter them over, then drizzle the sesame oil over the exposed parts of the pak choi and gyoza. Bake for 30 mins. 3 Cut the other lime into wedges. Pick the leaves from the coriander, then scatter these over the dish. If you like, slice a chilli and scatter this over too, or drizzle with chilli oil before serving over noodles or rice with plenty of the sauce and the lime wedges on the side. GOOD TO KNOW folate • fibre • vit c • 1 of 5-a-day PER SERVING 540 kcals • fat 41g • saturates 30g • carbs 28g • sugars 14g • fibre 6g • protein 13g • salt 2.13g
Cassie’s tip Check for spice Thai curry pastes vary in heat level. Generally, the thicker the paste, the punchier it tastes. To test this, fry a little in some coconut milk and taste before using. 58 goodfood.com APRIL 2026
SERVES 4 PREP 20 mins COOK 45 mins EASY ❄
75g shelled pistachios, plus 1 tbsp 75g dried apricots small bunch of parsley 500g sausagemeat 50g breadcrumbs 1 tbsp harissa paste 325g sheet puff pastry 1 egg yolk (freeze the white to use in another recipe) 1 tbsp cumin seeds
1 Roughly chop the pistachios, apricots and parsley, then tip into a large bowl and mix with the sausagemeat, breadcrumbs and harissa paste to combine. 2 Unroll the puff pastry sheet on its baking parchment, with one of
the short sides facing you. Tip the sausagemeat mixture onto the pastry, and shape into a large log down the middle. 3 Make 1cm cuts along the long sides of the pastry, from the edge to meet the filling in the middle. Starting from the right side, fold the first pastry strip over the filling to meet the left side. Repeat with the first strip on the left, then continue down the length, alternating between right and left to create a plait and enclose the filling.Beat the egg yolk, then brush this over the pastry plait. Scatter over the cumin seeds. Chill until you’re ready to cook. Will keep chilled for up to a day, or frozen for up to two months. 4 Heat the oven to 200C/180C fan/ gas 6. Bake the plait for 45 mins until golden brown. Chop the 1 tbsp pistachios and scatter these over, then slice and serve with one of our side dishes, or leave to cool completely before wrapping for a packed lunch. GOOD TO KNOW calcium • fibre • vit c • iron PER SERVING 827 kcals • fat 55g • saturates 22g • carbs 55g • sugars 13g • fibre 8g • protein 23g • salt 2.38g
Serving suggestions Creamy harissa & lemon slaw
Sweet potato wedges with feta
Combine 50g natural yogurt with 50g mayonnaise, 2 tsp harissa, the zest and juice of 1 lemon, 2 tsp honey and some seasoning in a large bowl. (A pinch of sumac is nice here, too, if you have it.) Toss with 1/4 cabbage, shredded (we used a pointed cabbage, but any will work), 2 shredded carrots and 1 /2 onion, thinly sliced.
Cut 4 small sweet potatoes into wedges, tip onto a large roasting tray and toss with 2 tbsp olive oil and seasoning. Roast alongside the plait for 40 mins, shaking the tray occasionally. Once cooked, scatter over 100g crumbled feta and a handful of chopped parsley.
Cumin-spiced roasties Make your favourite roast potatoes, then (after draining the fat) toss with 2 tsp cumin seeds.
cook smart
APRIL 2026 goodfood.com 59
Hands-off supper Sticky sesame, soy & honey chicken Prep this in a slow cooker at lunchtime, then serve for dinner. SERVES 6 PREP 10 mins COOK 4-5 hrs EASY ❄
1 chicken stock cube or 400ml fresh chicken stock 6 garlic cloves or 1 tbsp garlic purée 15g ginger or 2 tbsp ginger purée 5 tbsp soy sauce 2 tbsp ketchup 1 tsp Chinese five-spice powder 10-12 skinless, boneless chicken thighs 11/2 tbsp cornflour 50ml Shaohsing rice vinegar 50g honey 1 tbsp vegetable oil 10 spring onions 11/2 tsp sesame oil cooked rice or noodles, to serve 1 tbsp toasted sesame seeds
1 Crumble the stock cube into a large heatproof jug and stir in 350ml boiling water. If using fresh stock, heat until steaming. Crush the garlic and finely chop the
60 goodfood.com APRIL 2026
ginger. Stir into the stock with the soy sauce, ketchup and five-spice. 2 Pour the stock into a slow cooker (or large casserole or baking dish). Add the chicken, cover and cook on high for 4-5 hrs (or for 2 hrs at 160C/140C fan/gas 3 in the oven). 3 Mix the cornflour with a splash of water until smooth. Pour into the cooker with the vinegar and honey, and cook for 20-30 mins more until the sauce has thickened and the chicken is very tender and falling apart (or, cook on the hob for 10 mins, carefully pouring into a large pan first if your dish isn’t flameproof). Once cool, will keep frozen for three months. Defrost and reheat until piping hot. 4 Meanwhile, heat the veg oil in a frying pan over a high heat and stir-fry the spring onions for a few minutes until slightly softened and charred, then roughly chop. 5 Roughly shred the chicken while still in the slow cooker, then stir in the sesame oil. Serve over rice or noodles, scattered with the spring onions and sesame seeds. PER SERVING 343 kcals • fat 15g • saturates 4g • carbs 15g • sugars 11g • fibre 1g • protein 37g • salt 2.68g
cook smart Cassie’s tip Ways to serve Pile the pulled pork (overleaf) into buns with pickled red onions, coriander and crispy pork crackling. You can also serve in wraps, or as a jacket potato filler.
Smoky citrus & chipotle pulled pork APRIL 2026 goodfood.com 61
Smoky citrus & chipotle pulled pork Because you can serve this punchy pulled pork in so many ways, it’s a great one to prepare in batches to freeze and cook later. Try in buns, wraps and jacket potatoes. SERVES 8 PREP 10 mins COOK 4-6 hrs EASY ❄
1 large onion 6 garlic cloves 2 medium red chillies 1 tbsp cumin seeds 2 tsp ground cinnamon 1 /2 tsp ground allspice 2 large oranges 3 limes 2 tsp dried oregano or 4 oregano sprigs 1 tbsp chipotle paste 50g red wine vinegar 50g light or dark brown soft sugar 2kg boneless pork shoulder burger buns, tortilla wraps, rice or jacket potatoes and your choice of toppings, to serve
1 Cut the onion into quarters and peel the garlic. Heat a dry frying pan over a medium heat and cook the onion, cut-sides down, along with the garlic and whole chillies for a few minutes until deeply charred – you want them to impart a smoky, scorched flavour, but don’t worry about cooking them fully. Tip the charred veg into a food processor. 2 Toast the cumin seeds in the pan for a few minutes until fragrant, then tip into the food processor with the rest of the dried spices and 1/2 tsp black pepper. Juice the oranges, zest and juice the limes, then pick the oregano leaves (if using fresh). Tip the citrus juices and lime zest, the oregano, chipotle paste, vinegar and sugar into the food processor, season with a good pinch of salt, and blitz until smooth.
3 Remove any kitchen string from the pork, if it’s tied, and remove the rind (see Cassie’s tip for how to turn this into pork scratchings). Cut the meat into four smaller chunks and transfer to a large container or freezer bag. Pour over the marinade and chill until needed. Will keep chilled for up to two days, or frozen for up to two months. Defrost fully before cooking as directed. 4 When you’re ready to cook, heat the oven to 150C/130C fan/gas 2. Tip the pork and marinade into an ovenproof dish with a tight-fitting lid (or the bowl of the slow cooker). Cover and cook for 4-6 hrs until the pork is very tender and falling apart, checking every couple of hours and adding a mugful of water if it becomes too dry. (Or, cook for 6-8 hrs on low in a slow cooker – this will produce a lot of liquid by the end of cooking, so if you like, pour the liquid into a pan and simmer over a high heat to reduce into a rich sauce before pouring it back over the pork.) 5 Shred the pork using two forks, then toss through the sauce in the dish. Serve in buns, wraps or over rice or jacket potatoes, along with your favourite toppings. GOOD TO KNOW vit c PER SERVING 394 kcals • fat 22g • saturates 7g • carbs 10g • sugars 9g • fibre 2g • protein 38g • salt 0.41g
Cassie’s tip Extra-crisp pork scratchings Score the pork rind using a sharp knife, then season well with salt. Set on a wire rack over a baking tray to dry for 30 mins at room temperature. Heat the oven to 240C/220C fan/gas 9. Pat the rind dry using kitchen paper, then roast for 20-25 mins until golden, crisp and puffed up. Leave to cool before chopping into small chunks.
Make ahead & freeze Sweet potato & pinto quesadillas Keep a stash in the freezer for quick lunches and pan-fry to heat through. MAKES 8 PREP 25 mins plus cooling COOK 10 mins EASY V ❄
2 sweet potatoes (about 300g) 1 red onion small bunch of coriander 1 lime 1 tbsp chipotle paste 400g can pinto beans 200g feta 8 flour tortilla wraps vegetable oil, for frying soured cream, chilli sauce or guacamole, to serve (optional)
1 Prick the sweet potatoes all over with a fork before cooking. You can do this in the air-fryer at 200C for 30 mins, microwave on high for 12 mins, or roast at 200C/180C/ gas 6 for 40 mins. Leave to cool. 2 Scoop the potato flesh into a large bowl. Finely chop the onion and coriander, then juice the lime. Add the onion, coriander, lime juice, chipotle paste and some seasoning to the bowl and mix well. 3 Drain the beans and tip into the bowl, then crumble in the feta. Mix using a fork, roughly mashing some of the beans, but leaving some whole for a mix of textures. 4 Working with one wrap at a time, lay it out on a board and spread roughly an eighth of the sweet potato mixture evenly over half of the wrap. Fold in half to make a half-moon shape. Repeat with the remaining wraps and filling until everything is used up. To freeze, transfer the wraps to freezer bags, separated with baking parchment, and freeze for up to three months. 5 Heat a drizzle of oil in a frying pan over a low-medium heat and fry the quesadillas for 3-4 mins on each side (or 5-6 mins from frozen, covered with a lid) until crisp and hot through the centre. Serve with soured cream, chilli sauce or guacamole, if you like. GOOD TO KNOW fibre • vit c • 1 of 5-a-day PER SERVING 318 kcals • fat 11g • saturates 5g • carbs 41g • sugars 10g • fibre 7g • protein 11g • salt 1.37g
62 goodfood.com APRIL 2026
Shoot director LAURIE NEWMAN | Food stylist TROY WILLIS | Stylist AGATHÉ GITS
Batch-cook for busy days
cook smart
APRIL 2026 goodfood.com 63
LONG-LASTING RELIEF
from IBS & recurring gut symptoms
FyboCalm is a medical device. Always read the instructions and direct queries to a healthcare professional. RT-M-a8VgMo
18
STRAINS STRA OF LIVE CU CULTURES FOR YOUR YOUR GUT
+ KEY VI VITAMINS TAMINS AMINS Contains vitamin D to o help lp support no normal immunity and vitamin B2 & B12 to suppo supp support ort energy-yi energy-yielding elding metabolism. are owned licensed Trade marks ar re own wned by or lic censed to the companies. PM-GB-CNT-26-00010 Haleon group of compan c anies. PM-GB-C B-CNT-26T-26T -26-00010
16-page special
EVERYTHING How much fibre do we really need? (p70)
YOU NEED TO The power of plants – why 30 is the magic number (p72)
KNOW ABOUT The high-fibre foods to add to your weekly shop (p80)
FIBREMAXXING I
f protein was the hot health topic last year, this year it’s firmly fibre, or as the term was coined on social media, #fibremaxxing.
With research showing that 96 per cent of us fail to reach the recommended 30g per day, we clearly need to figure out how to include more of the macronutrient in our diets. Fibre isn’t just about ‘keeping you regular’ – it’s far more important; gut health is a big part of the wider story of your overall wellbeing.
In this special, we’ll look at all the ways that fibre does you good, and we’ll also highlight what kinds of foods you should be eating more of. Naturally, we’ll also be sharing delicious recipe ideas to help you do exactly that.
Emma hartfiEld, hEalth Editor
APRIL 2026 goodfood.com 67
Why
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 @GoodHealth ByGoodFood
FIBREM F
ibremaxxing is the latest wellness movement in the spotlight, recommending that people increase their fibre intake for a health boost. But, what does the science say? Here, we break down why fibre is so important, and what happens if you don’t get enough. What is ‘fibremaxxing’?
Fibremaxxing is all about increasing the amount of dietary fibre you eat, usually by adding more fibre-rich foods, such as wholegrains, beans, pulses, fruit and vegetables, to your diet. The aim is to meet or even exceed the recommended daily amount of 30g, with the promise of benefits for your gut, heart and general health. This trend has gained momentum as research has revealed that the majority of adults in the UK only achieve around half their recommended daily fibre intake.
Is all fibre the same? Fibre is made up of long chains of sugar molecules, and is the part of plant foods such as fruit, vegetables, grains and nuts that our bodies cannot digest. Unlike fat, protein or carbohydrates, fibre moves through the digestive system largely unchanged. There are two main types of fibre, soluble and insoluble: • Soluble fibre dissolves in water. Dependent on its source, this type has
various characteristics. For example, some types are fermented by gut bacteria, while others form a gel when mixed with water that helps slow digestion. Benefits of this type of fibre include that it lowers cholesterol, balances blood sugar and keeps you feeling full for longer. • Insoluble fibre does not dissolve in water. This is the type that is commonly referred to as ‘roughage’. It adds bulk to your stools, and helps food move more easily through your gut, preventing constipation. A diet rich in fibre is also linked to a lower risk of heart disease, stroke, type-2 diabetes and colon cancer. It supports healthy weight, helps regulate cholesterol and hormones, and also helps keep us feeling fuller for longer. Fibre is the preferred food source for the beneficial bacteria that live in our gut and, as such, it may help strengthen our immune system and improve our overall wellbeing.
The science behind the trend Unlike some health trends that spark social media frenzies, fibremaxxing does have credentials. Scientific interest in the health benefits of fibre has been reawakened thanks mainly to the growing body of research on the gut microbiome (the community of microbes that live in our digestive tract). Research supports the idea that those of us who enjoy higher amounts of dietary fibre tend to live longer, are at lower risk of heart disease and diabetes, and may experience fewer cancers.
Research supports the idea that those of us who enjoy higher amounts of dietary fibre tend to live longer, are at lower risk of heart disease, and may experience fewer cancers. 68 goodfood.com APRIL 2026
MAXXING? Fibremaxxing can be a powerful way to boost your health, but the key is to start slowly and listen to your body.
As the preferred fuel source for our beneficial gut microbes – known as prebiotic – fibre plays a crucial role in helping them thrive and, in return, they make molecules like short-chain fatty acids (that serve to strengthen the gut barrier), regulate immune function and influence metabolism. In addition to this – and beyond its value for healthy digestion – fibre has proven benefits for the cardiovascular system, blood sugar control, cholesterol management and hormonal balance, which can be especially beneficial for perimenopausal women. Science confirms that dfferent types of fibre play different roles in the body. For example, fibre that is fermentable in the gut – such as the fibre found in legumes and barley – supports our beneficial gut bacteria, helping them grow and increase in number. Gelforming fibre, on the other hand, like the types found in seeds, oats and apples, slows down the absorption of the sugars we digest, helping regulate blood sugar levels. These gels may also help trap cholesterol and excess hormones, and promote their excretion, improving their balance in the body. Some studies suggest a role for fibre in mental health, too. This is because a healthy gut microbiome is increasingly believed to have a range of beneficial effects on the brain, including
potentially reducing anxiety and depression, and improving cognitive function as well.
What happens when you don’t eat enough? A lack of fibre can have a range of shortand long-term effects on the body. Common short-term signs include constipation and feeling bloated, while over time, too little fibre can increase your risk of piles (haemorrhoids), cause weight gain and even lead to chronic conditions such as heart disease, type-2 diabetes and some cancers. Diets low in fibre can also affect your energy levels, mood, overall outlook and skin health. Insufficient fibre may also disrupt the balance of good bacteria in your gut, which has the potential to disrupt digestion and immune function. Fibremaxxing can be a powerful way to boost your health, but the key is to start slowly and listen to your body – increasing the amount of fibre you eat too quickly can have less desirable effects on your digestive system.
Follow us on social media @GoodHealthBy GoodFood for health advice that actually works
APRIL 2026 goodfood.com 69
How much fibre can I really eat? What does 30g of fibre look like?
Hitting the 30g target doesn’t require complicated calculations or lots of unfamiliar foods. We've set out an example menu to take you through a day, illustrating how you can maximise your intake with everyday staples.
BREAKFAST A bowl of porridge made with 50g oats (4g) topped with a whole sliced apple (1.2g) and 1 tbsp chia seeds (4.1g) = 9.3g fibre
A SNACK A handful (30g) of almonds
LUNCH A medium bowl of lentil soup (7.5g) with a slice of wholemeal bread (2.7g)
= 10.2g fibre
DINNER Grilled chicken with a side of broccoli (2.5g) and a medium sweet potato baked with the skin on (5.7g) = 8.2g fibre
TOTAL = 31.5g FIBRE 70 goodfood.com APRIL 2026
& = 3.8g fibre
=
5
5
tips to reach your target Start gradually Increase your fibre intake slowly over a number of weeks so your digestive system can adjust.
driNk mOre water Fibre works best when combined with water, so staying hydrated is essential to prevent discomfort.
swap reFiNed For whOlegraInS Choose wholegrain bread, brown rice and jumbo oats instead of refined or white versions.
add BeaNS, leNtIlS aNd pUlSeS Stir lentils into soups or salads, and add beans to stews or wraps for a fibre boost.
SNaCK SMart Keep fruit, nuts and seeds handy for snacks instead of low-fibre options.
things to avoid
1 2 3 4 5
GOING tOO FaSt A sudden jump in fibre can cause bloating, wind or cramping. Take it slowly!
FOrGettING FlUIdS Not drinking enough water as you increase your fibre intake can lead to constipation.
NeGleCtING VarIetY Getting into a food rut means you miss out on the benefits of having different types of fibre.
OVerlOOKING OppOrtUNItIeS Little tweaks add up: an extra portion of veg or sprinkle of seeds makes a difference.
IGNOrING SpeCIal requIrements If you have a gut condition or take medication, check dietary changes with your GP first.
A fibre-rich diet is achievable and enjoyable, especially when you focus on whole, natural foods. By making a few simple swaps and additions, you can easily achieve the 30g your body needs.
APRIL 2026 goodfood.com 71
THE POWER OF PLANTS & why 30 is the magic number
Y
ou probably know the five-a-day fruit and veg aim very well, but there’s a new goal in town: eating 30 different plant foods a week. It might sound like a lot, but there’s good reason for it – and it’s not just about eating more greens. This approach focuses on variety, not just quantity. It’s all about looking after your gut – and in turn, your overall health. Why it matters Our gut is home to trillions of microbes (mainly bacteria), which together make up what’s called the ‘gut microbiome’. These microbes thrive on the fibre found in plant foods, and the more variety they get, the happier and healthier they are. Research has shown that people who eat a wider range of plant foods each week have a more diverse gut microbiome, which is linked to better gut health and improved wellbeing in general. Why is this the case? Well, different plants
72 goodfood.com APRIL 2026
contain different types of fibre and plant chemicals (called polyphenols), which feed different types of bacteria in the gut. When you eat lots of different plant foods, you’re essentially throwing a banquet for a broader range of good bacteria. This diversity helps keep the whole system balanced, making it more resilient and better at supporting your health.
The benefits Looking after your gut isn’t just about avoiding tummy troubles. A healthy gut microbiome does all sorts of important jobs: it supports your immune system, plays a role in mood and mental wellbeing, and manages digestion. There’s a strong connection between the gut and brain (sometimes called the gut-brain axis), so a happy gut can mean a happier mind. A diverse gut microbiome has also been linked to a lower risk of conditions like type-2 diabetes, heart disease and even some cancers. Good gut bacteria help keep inflammation in check, support the gut lining, and make sure harmful bacteria don’t get a foothold.
What counts as plant foods? The good news is that you don’t have to eat 30 different salads a week. Plant foods include vegetables, fruit, wholegrains (like oats, barley, quinoa and brown rice), beans and pulses (such as lentils, chickpeas and kidney beans), nuts, seeds and even herbs and spices. Each different variety counts: for example, red and green apples are two different plant foods. Even a handful of mixed nuts or sprinkle of seeds on your breakfast can help you rack up your plant points. Things like coffee and dark chocolate (if it’s at least 70 per cent cocoa) also count, as they’re made from plant seeds. And, you don’t need big portions – even small amounts add up.
The spice of life The easiest way to hit your 30 is to mix things up: try new grains, add extra veg to meals, snack on nuts and seeds, and use more herbs and spices. It’s not about being perfect, but about enjoying a colourful, varied diet that keeps your gut in tip-top shape. The recipes on the following pages should help.
=
FIBREMAXXED MEALS
One-pan cod & red shrimp This contains a third of your daily recommended amount of fibre, and is also high in protein. SERVES 2 PREP 15 mins COOK 40 mins EASY
2 tbsp rapeseed oil 250g baby potatoes 1 large orange pepper 1 bay leaf 1 tsp vegetable bouillon powder 1 leek 2 large garlic cloves
200g passata 10g flat-leaf parsley 280g pack cod loin 100g frozen wild red shrimp, defrosted 100g fine trimmed green beans
1 Heat the oil in a wide, non-stick pan over a medium heat. Slice the potatoes and cut the pepper into chunks, then fry together with the bay leaf for 5 mins until the veg starts to colour. Make up 200ml vegetable stock using the bouillon powder. Thinly slice the leek and garlic, add to the pan and cook for
a few minutes more, then stir in the passata and stock. Bring everything to a simmer, then cover and cook for 25 mins, or until the potatoes are tender. 2 Meanwhile, chop the parsley, cut the cod into six large chunks, and peel the shrimp. Halve the green beans. Add the parsley, cod, shrimp and beans to the pan, cover and cook for about 7 mins more, or until the fish flakes easily when pressed with a fork. PER SERVING 440 kcals • fat 14g • saturates 1g • carbs 33g • sugars 13g • fibre 10g • protein 41g • salt 1.3g
APRIL 2026 goodfood.com 73
Healthy pad Thai Brown noodles, peanuts and a variety of veg provide a big fibre boost. SERVES 2 PREP 20 mins COOK 12 mins EASY
100g flat brown rice noodles 2 boneless, skinless chicken thigh fillets 1 onion 1 red pepper 1 small carrot 3 garlic cloves 1 red chilli chunk of ginger 1 tbsp rapeseed oil 100g beansprouts 1 lime 15g roasted unsalted peanuts
74 goodfood.com APRIL 2026
1 tbsp low-salt soy sauce 15g coriander handful of basil
1 Tip the noodles into a heatproof bowl and soak following pack instructions until tender but not soft – you don’t want them to become mushy. Drain. 2 Chop the chicken thighs and onion, thinly slice the pepper and peel the carrot into ribbons using a vegetable peeler. Slice the garlic cloves, then deseed and thinly slice the chilli. Grate the ginger (you’ll need about 1 tbsp). Heat the oil in a wok over a medium-high heat and stir-fry the chicken for 5 mins until cooked. Transfer to a bowl and set aside, keeping the oil in the wok. Stir-fry the onion, pepper and carrot
for 5 mins to soften, then add the garlic, chilli and ginger, and cook for a few minutes more until fragrant. 3 Add the beansprouts. Zest and juice the lime (you’ll need about 1 tsp zest and 2 tbsp juice). Turn up the heat to high and stir through the peanuts, lime juice and zest and the soy sauce. Roughly chop the herbs, then add to the pan along with the chicken and noodles. Gently toss everything together until heated through. Serve straightaway. PER SERVING 561 kcals • fat 21g • saturates 4g • carbs 55g • sugars 13g • fibre 9g • protein 33g • salt 1.4g
Gnocchi traybake with lemony ricotta Achieve over half your daily fibre intake in just one meal. SERVES 2 PREP 10 mins COOK 40 mins EASY V
1 courgette 100g baby plum tomatoes 2 garlic cloves 500g gnocchi 100g artichokes in oil, plus 2 tbsp of the oil 1 /2 tsp chilli flakes 1 lemon 85g ricotta 10g basil
1 Heat the oven to 220C/200C fan/ gas 8. Halve then thickly slice the courgette, and halve the tomatoes.
Lightly crush the garlic cloves. Tip the gnocchi, courgette and tomatoes into a large roasting tray. Add the artichokes and oil, the garlic and chilli flakes, and season. Mix well, then bake for 30-35 mins, or until the gnocchi is crisp at the edges and the veg is soft. 2 Meanwhile, zest the lemon, then cut into wedges. Mix the ricotta and lemon zest together in a small bowl, then season. Dot this over the gnocchi. Roughly chop the basil, then sprinkle over the gnocchi. 3 Divide the gnocchi between two bowls, mixing well so the ricotta breaks down into a creamy sauce. Serve with the lemon wedges for squeezing over. PER SERVING 799 kcals • fat 21g • saturates 5g • carbs 130g • sugars 7g • fibre 16g • protein 14g • salt 1.2g
APRIL 2026 goodfood.com 75
Enjoy every moment If heartburn is stopping you from living in the moment, help is at hand with Gaviscon Double Action
Y
ou’ve probably found that some of the best moments in life are spent around the dinner table, enjoying the foods you love with the people you love. But if you suffer from heartburn or indigestion, relishing the good times isn’t quite so easy. That’s where Gaviscon Double Action can help. Available in liquid, tablet and sachet format, Gaviscon Double Action gets to work in seconds and provides long-lasting relief for up to four hours. Not only does it neutralise excess stomach acid, but it also creates a protective barrier over the stomach contents, helping to prevent acid reflux (when acid escapes back up the oesophagus and causes heartburn).
So, whatever the occasion, you can spend less time worrying about heartburn and indigestion, and more time living in the moment.
What’s the difference between heartburn and indigestion? The main symptom of heartburn is a burning sensation in the middle of your chest, caused by stomach acid travelling up towards the throat. It most often occurs after eating or drinking, and it’s usually worse when lying down or bending over, as these positions make it easier for the stomach acid to travel back up. Indigestion also occurs after eating or drinking, but it’s often caused by acid from your stomach irritating your stomach lining or throat. Symptoms typically include heartburn, stomach discomfort, feeling sick or bringing up food after eating.
For more information on how Gaviscon Double Action can help you, visit gaviscon.co.uk
76 goodfood.com APRIL 2026
TOP TIPS FOR RELIEVING HEARTBURN AND INDIGESTION Gaviscon Double Action gets to work fast when heartburn and indigestion strike – but maintaining a healthy lifestyle can also help alleviate symptoms. Reducing these common contributors is always a good place to start: Heavy meals Keeping your meals light and your portions small will make them easier to digest, and can help reduce the likelihood of experiencing heartburn. Fatty foods Foods that are high in fat are harder to digest, and can make heartburn more likely to occur. Stress and anxiety Both of these contribute to heartburn and indigestion as they can impact your digestive system. Smoking and drinking alcohol Alcohol and nicotine both relax the lower oesophageal sphincter (the muscles that protect the oesophagus from stomach acid), increasing the chance of acid reflux.
Gaviscon Double Action Chewable Tablets. Gaviscon Double Action Oral Suspension. Gaviscon Double Action Liquid Sachets. For heartburn and indigestion. Always read the label. RB-M-108716.
advertisement feature
Lentil & tuna salad
SERVES 4 PREP 15 mins NO COOK EASY
2 x 160g cans tuna steaks in spring water 160g cherry tomatoes (about 10) 2 ready-roasted red peppers handful of parsley 1 /2 small bunch of chives 2 x 250g pouches cooked puy lentils
2 garlic cloves 2 tbsp sherry vinegar 1 tsp Dijon mustard 50ml olive oil
1 Finely grate the garlic, then whisk with the vinegar and mustard in a small bowl. Slowly drizzle in the oil, whisking until emulsified. Season.
Pulses provide plenty of fibre, and you have the convenience of being able to buy them readycooked to use in this filling salad.
2 Drain and flake the cans of tuna, halve the tomatoes and chop the peppers, parsley and chives. Tip the lentils, tuna, tomatoes, peppers and herbs (reserve some of the chives for sprinkling over) into a large bowl and toss together. Pour over the dressing and toss again to combine. Divide between four bowls and garnish with the reserved chives. PER SERVING 374 kcals • fat 15g • saturates 2g • carbs 26g • sugars 3g • fibre 9g • protein 28g • salt 0.7g
APRIL 2026 goodfood.com 77
Nduja & spring greens pasta Spicy nduja provides a big hit of flavour, while the greens bring fibre. Use wholemeal pasta to up your intake even further. SERVES 2 PREP 15 mins COOK 15 mins EASY
200g tagliatelle (or other long pasta shape) 2 small banana shallots 3 garlic cloves 3 tbsp olive oil 20g nduja 2 tbsp tomato purée 200g spring greens 1 /2 lemon, juiced 10g parsley 15g parmesan 25g breadcrumbs
1 Cook the pasta following pack instructions, then drain, reserving a mugful of the cooking water. 2 Finely chop the shallots and garlic. Heat 2 tbsp of the oil in a frying pan over a medium heat
and fry the shallots with a pinch of salt for 10-12 mins until softened but not coloured. Stir in the garlic, nduja and tomato purée. Cook for a further 2-3 mins until the tomato purée has caramelised slightly. Finely shred the greens, then mix these in along with a splash of water. Squeeze in most of the lemon juice and cook for 4-5 mins until the greens have wilted. 3 Finely chop the parsley and grate the parmesan. Heat the remaining oil in a separate pan and tip in the breadcrumbs. Stir to coat, then toast over a medium heat for 3 mins until golden. Remove from the heat and stir in the parsley, parmesan and a pinch of seasoning. 4 Stir the cooked pasta into the pan of greens along with a good splash of the reserved water. Toss to coat, adding more of the water as needed. Season, adding a little more lemon juice if needed. Scatter over the breadcrumbs to serve. PER SERVING 704 kcals • fat 27g • saturates 6g • carbs 88g • sugars 8g • fibre 12g • protein 22g • salt 1g
Tomato & black bean taco salad With eight plant points, this zingy salad is a fibre-packed treat that evokes the flavours of Mexico. . SERVES 4 PREP 15 mins NO COOK EASY V 1 lime, juiced 12g coriander 1 jalapeño pepper 1 /2 tsp ground cumin 2 tbsp rapeseed oil 400g can black beans 198g can sweetcorn 200g cherry tomatoes 1 romaine lettuce 1 red pepper 4 crunchy taco shells 25g pumpkin seeds
1 Juice the lime and finely chop the coriander and jalapeño (you can deseed it if you prefer less heat). Combine in a large bowl with the cumin and oil. Season well. 2 Drain and rinse the beans and sweetcorn, halve the tomatoes, and chop the lettuce and red pepper. Toss the beans and veg together to combine. Crumble in the taco shells, drizzle over the dressing and mix to coat. Scatter over the pumpkin seeds and serve. PER SERVING 301 kcals • fat 13g • saturates 2g • carbs 28g • sugars 9g • fibre 12g • protein 11g • salt 0.1g
78 goodfood.com APRIL 2026
=
APRIL 2026 goodfood.com 79
10
HIGH-FIBRE FOODS to add to your shop
Add these storecupboard staples and freezer ingredients to your regular meals to easily boost your intake
1
Lentils
Lentils are a nutritional powerhouse, and an excellent choice for vegetarians and meat-eaters alike. Contributing about 3-8g fibre per 100g (cooked, depending on variety), lentils are rich in plant-based protein, iron and folate. They’re incredibly versatile and make a great addition to soups, stews, curries, salads and veggie burgers, as well as an excellent way to make meat go further or add substance to a dish. They also absorb flavour well, so are a great partner to bold spices and aromatics.
3
Black beans
Black beans contain about 8.7g fibre per 100g (cooked) and are an excellent source of protein, iron and folate. These beans are a staple in the Americas, often featuring in chillis, burritos, salads and soups. Their earthy flavour makes them a popular choice in slowly simmered dishes like stews, as well as plant-based burgers. Beyond the classic pairing with rice, black beans can be blended into dips for a nutritious, fibre-rich snack.
5
Oats
In their unprepared form, oats provide about 7.8g fibre per 100g, while an average-sized bowl of porridge provides about 1.8g. Oats are particularly high in a type of soluble fibre called beta-glucan, which has been proven to lower cholesterol levels. Although most commonly enjoyed as a breakfast staple, they can also be added to smoothies, flapjacks and even savoury dishes, like oatcakes and veggie burgers.
80 goodfood.com APRIL 2026
2
Chia seeds
4
Green peas
Chia seeds pack an impressive 34g fibre per 100g, and though you’re unlikely to eat that much in one go, even a single tablespoon contains 5g fibre. They’re also a useful plant-based source of omega-3 fatty acids, protein, calcium, magnesium and protective plant compounds. They work well in overnight oats, smoothies and chia puddings, but can also be simply stirred into porridge, sprinkled over yogurt or blended into baked goods.
Green peas contain 5.6g fibre per 100g (boiled) and are a versatile addition to many dishes, including risottos, soups, salads and pasta. You can also mash them to spread on toast, whizz into a dip or serve as a side. Their natural sweetness and vibrant colour make them popular with children and adults alike, and they’re a budget-friendly freezer staple.
6
Wholemeal bread
White flour is stripped of much of its fibre, so choose bread made with wholemeal flour instead, which offers about 7g fibre per two thick slices (or about 100g). Wholemeal bread is made using flour that retains all parts of the grain, making it a nutritious and filling option. Use it for sandwiches and toast, or try transforming slices into crunchy croutons for sprinkling over soups and salads.
8
Broccoli
Boiled or steamed, broccoli provides about 2.8g fibre per 100g, and is a rich source of vitamins C and K. Although often boiled and served as a side, this cruciferous vegetable can be steamed, roasted or stir-fried. It also works well whizzed into creamy soups or tossed into pasta or risotto – its mild, slightly bitter flavour pairs well with cheese, lemon, garlic and nuts, making it easy to include in a host of dishes.
9
7
Almonds
Containing about 12.5g fibre per 100g (or about 3.8g fibre per small handful), almonds are a great snack choice, as they’re also high in vitamin E, magnesium and heart-friendly monounsaturated fats, and are a useful source of protein. Outside of snacking, almonds can be chopped and sprinkled over porridge or salads, ground and used in place of breadcrumbs or blended into a nut butter. They work well in both sweet and savoury dishes, from granola and flapjacks to roasted vegetable salads. Try sprinkling over vegetable sides, using to garnish a soup or adding to your favourite bakes.
10
Carrots Raspberries
The fibre content of raspberries comes largely argely from their tiny seeds, offering an impressive siive 3.3g fibre per 100g. The berries are rich in vitamin C and a range of protective plant compounds, too, and their tart-sweet flavour makes them a delicious addition to breakfast bowls, smoothies, yogurt and desserts. Sprinkle over porridge, blend into sauces or bake into muffins, cakes and crumbles.
Carrots provide 2.8g fibre per 100g (cooked), and are rich in beta-carotene, the plant source of vitamin A. Add to salads, soups, stews and roasted vegetable bakes, or eat raw as a snack, grate into wraps or coleslaw, or blend into smoothies (they provide subtle natural sweetness). Roasting carrots in olive oil makes a delicious side – plus, cooking actually boosts their nutritional value, by making nutrients like beta-carotene easier for the body to absorb.
APRIL 2026 goodfood.com 81
3
WAYS to better gut health
2. IncrEase youR Beneficial gut mIcRoBes
Our beneficial bacteria are also known as probiotics – live microorganisms that can help restore or maintain a healthy balance in the gut – and are naturally present in fermented foods such as yogurt, kefir, sauerkraut, kimchi and miso. Consuming these foods regularly can help increase the population of beneficial bacteria in your gut, supporting digestive comfort and potentially easing symptoms like bloating. There’s a variety of probiotic supplements available, including capsules, powders and gummies, that contain specific strains of bacteria, most commonly from the lactobacillus and bifidobacterium families. Probiotics can support gut health, particularly during or after antibiotic use, or when you’re experiencing digestive upsets. Some supplements also combine probiotics with prebiotic fibres for a synergistic approach to gut support.
1. Eat prEbIotic plant foods to nouRish youR MicrobIoMe When we talk about plant foods, we’re generally thinking of prebiotics – the non-digestible fibres that act as food for our beneficial gut bacteria. They stimulate the growth and activity of these bacteria, helping maintain a healthy gut environment. Good sources of prebiotics include leeks, onions, garlic, asparagus, chicory and bananas – these foods contain inulin and other fermentable fibres that are particularly loved by gut microbes. For those who struggle to consume enough prebiotic-rich foods, supplements containing inulin or other prebiotic fibres are available. These can be especially useful for supporting gut diversity and promoting regularity, though it’s best to introduce them gradually to avoid digestive discomfort.
3. support with supplEmEnts Depending on your needs, you could try fibre supplements, which are available as powders, capsules and tablets. Powders or capsules containing soluble fibre are most common, and dissolve in water to form a gel-like substance that helps soften stools, ease constipation and slow digestion – benefitting blood sugar and cholesterol levels. Psyllium husk is a popular soluble fibre supplement used to relieve constipation and promote regularity. Some products combine fibre with probiotics or digestive enzymes for additional support. When introducing fibre supplements, it’s important to increase intake gradually and drink plenty of fluids to minimise bloating.
REMEMBER
Always consider starting with dietary changes – such as increasing your intake of fruits, vegetables, wholegrains and fermented foods – before turning to supplements. If you have a diagnosed digestive condition or are taking prescription medication, consult your GP before introducing new supplements. Ultimately, a tailored approach combining a varied diet and – where needed – targeted supplements, can help support a healthy, happy digestive system. 82 goodfood.com APRIL 2026
NO HYPE, JUST GOO D
HEALTH
Your trusted source of simple, expert advice on nutrition, ϖʇΒ˚ʾ¾ʇ®˚∆ʇÊııøÊÂ˚›➪ Follow ˂›ćć∆‚Ê®ıΒ‚øφ›ćć∆‹ćć∆ʇ to be part of the journey.
Find your perfect match Sign up and enjoy great wines from Laithwaites carefully selected to partner with Good Food recipes
Just
£6.67 a bottle
Y
ou rated our creamy ‘marry me’ chicken a five-star hit, and with a citrus-charged sauvignon like Lobster Shack from Laithwaites, you’ll have a match made in heaven. With regular deliveries to your door, Laithwaites and the Good Food Wine Subscription brings a splash of inspiration to your dinner table.
Your introduction to the Good Food Wine Subscription* Just £39.99 for your first case – that’s £6.67 a bottle FREE bottle of extra virgin olive oil (worth £9.99) FREE delivery (worth £7.99)** Access to recipes to match
SIGN UP NOW
your wines every time
goodfoodwineclub.com/aprilwine
FREE GIFT
*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. 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.
Burnt honey chicken wings Crispy coconut prawns Grilled dates
WEEKEND Light up the barbecue with Helen Graves, plus Kurdish kebabs from Pary Baban and oxtail Jamaican-style by Andre Fowles
Lula kebab (Lamb kebabs) Cottage pie Zalatay shwani (Shepherd’s salad) APRIL 2026 goodfood.com 85
Get fired up
for your first BBQ of the year
Make the most of any spring sunshine with this bold, smoky sharing menu from food writer Helen Graves photographs TOM REGESTER
86 goodfood.com APRIL 2026
weekend
Charred pitta, olive & pickled chilli platter The success of this lies in the contrasting textures, as well as the charred notes that come from cooking over fire – the pittas should be crisp, the olives soft and wrinkled and the pickled chillies blackened in spots. The whole lot is served over pillowy yogurt and topped with a fiery, herby dressing – ideal for scooping. SERVES 4 as a starter PREP 15 mins COOK 10 mins EASY V
10 long, pickled Turkish chillies, plus 1 tbsp of the brine 1 jar (about 290g) pitted Kalamata olives 4 large pittas 300g labneh or thick natural yogurt For the harissa & za’atar dressing 1 garlic clove 1 /2 tbsp rose harissa (see tip) 1 tsp za’atar, plus extra to serve 1 /2 tbsp maple syrup 3 tbsp extra virgin olive oil 11/2 tbsp lemon juice pinch of smoked paprika
Helen’s tip Different harissa pastes vary in heat, so taste and add a little extra if yours isn’t punchy enough.
1 Light the barbecue. Thread the chillies and olives onto metal skewers (or use wooden skewers that have been soaked in water for at least 30 mins). For the dressing, grate the garlic clove to a paste into a liddled jar or bowl. Add all the other dressing ingredients, the reserved pickled chilli brine and a couple of generous pinches of salt. Shake or whisk to combine. 2 When the barbecue is ready, put the chillies and olives over direct heat, and cook for a couple of minutes on each side, or until charred in places. Toast the pittas on the barbecue until crisp, then chop into shards. 3 Season the yogurt with a pinch of salt, then spread it over a serving platter. Remove the chillies and olives from the skewers, and slice the chillies into large pieces. 4 Toss the pitta shards, chilli slices and olives together, then scatter over the yogurt. Spoon over the dressing. PER SERVING 547 kcals • fat 27g • saturates 9g • carbs 57g • sugars 6g • fibre 4g • protein 15g • salt 4.25g
APRIL 2026 goodfood.com 87
Burnt honey & sizzled ginger chicken wings Using ‘burnt’ honey gives these wings a complex flavour that’s contrasted beautifully by fragrant lime and salty, umami soy and fish sauces. The garnish of frazzled ginger slices adds texture and fiery heat. Warning: these are very moreish!
Helen’s tip You could also brush the glaze over chicken drumsticks or halloumi skewers before grilling.
88 goodfood.com APRIL 2026
SERVES 4 PREP 10 mins plus cooling COOK 45 mins EASY
12 chicken wings 1 tsp neutral oil, such as vegetable 1 tsp garlic granules 1 tsp paprika For the glaze 5 tbsp honey 2 tbsp fish sauce 2 tbsp lime juice 1 tbsp soy sauce 1 tbsp hot sauce (we used sriracha) For the garnish 100g ginger oil, for frying handful of coriander
1 First, make the glaze. Warm the honey in a small pan until it’s dark amber in colour, about 5-10 mins – it will reach around 170C, if you have a thermometer. Remove from the heat and add the fish sauce, lime juice, soy and hot sauces (do this carefully, as it will splutter). Leave to cool – it will thicken as it does. 2 Separate the chicken wings into drums and flats using a sturdy knife or kitchen scissors – wiggle the wing around so you can locate the joint and slice through cleanly. Pat the wings dry using kitchen paper, then toss with the oil, garlic granules, paprika and 1 /2 tsp sea salt. 3 Light the barbecue for indirect cooking, with the coals arranged in the centre – leaving a circle around the outside. Put the wings on the barbecue in a ring around the coals – you want them close to the coals so they cook slowly, but are not over the direct heat. Cook for 30 mins, turning occasionally until crisp all over and cooked through. You can move the wings closer to the coals as they burn down to give them a final crisping and charring over direct heat. 4 While the wings cook, make the garnish. Peel the ginger and slice into fine matchsticks. Heat a 1/2cm depth of oil in a small frying pan or saucepan and cook the ginger pieces until golden, about 2 mins. Drain on kitchen paper. 5 Toss the wings in the glaze, then transfer to a serving platter and pour over any leftover glaze. Finely chop the coriander, then scatter it over the wings along with the sizzled ginger. PER SERVING 316 kcals • fat 14g • saturates 4g • carbs 26g • sugars 23g • fibre 1g • protein 22g • salt 2.9g
weekend
APRIL 2026 goodfood.com 89
weekend
This is one of my favourite barbecued desserts – perfect for when you’ve got a little heat left in the barbecue from the main event. It’s so simple, but tastes incredible and always gets people talking. The dates taste like caramel once they’ve been heated through, and contrast so well with the cold ice cream. The olive oil and sea salt bring the whole bowlful together.
SERVES 4 PREP 5 mins COOK 5 mins EASY V
3-4 Medjool dates per person vanilla ice cream, to serve extra virgin olive oil, for drizzling sea salt flakes, for sprinkling
1 Remove the stones from the dates by slicing them open on one side (but not cutting fully through – you want to keep them in one piece). Thread the dates onto metal skewers (or wooden skewers that have been soaked in water for at least 30 mins) and cook over direct heat on the barbecue for 1-2 mins on each side, or until lightly charred. 2 Roughly chop the dates. Scatter over the ice cream, then drizzle with olive oil and sprinkle with sea salt. GOOD TO KNOW 1 of 5-a-day PER SERVING 396 kcals • fat 14g • saturates 4g • carbs 62g • sugars 60g • fibre 5g • protein 3g • salt 0.34g
90 goodfood.com APRIL 2026
Helen’s tip If your dates feel dry or firm, put them in a heatproof bowl and cover with boiling water from the kettle. Leave to soak for 5 mins. Drain and cool fully before continuing.
Shoot director LAURIE NEWMAN | Food stylist TROY WILLIS | Stylist AGATHÉ GITS
Grilled dates with vanilla ice cream, olive oil & sea salt
weekend
TRIED & TRUSTED
5 hot barbecues Want to cook al fresco this summer? Consider one of these models words NATALIE BASS
Best for low and slow cooking
SOMERSET GRILL CO ASADO GO! GRILL This is a scaled-down version of an Argentinian parrilla, which is all about cooking low and slow. You’ll need about an hour to build up the embers by adding wood to the embermaker at the top. When ready, embers will drop down into the main grilling area, and you can adjust the height of the grill. It’s more complicated than your average barbecue, but the smoky, succulent results are worth it. Available from Amazon (£895)
Best for small gardens
Best for portability
NINJA WOODFIRE ELECTRIC BBQ GRILL AND SMOKER
NAPOLEON PREMIUM 14 CHARCOAL BBQ
A compact, hassle-free alternative to gas or charcoal, this has an integrated smoker box that burns wood pellets to inject smoky notes, delivering flavoursome results. There are extra functions, too: grill, air fry, roast, bake, dehydrate and reheat. Available from Ninja (£299.99)
This compact barbecue has a lid, so you can effectively control the heat. A bag of lumpwood charcoal fits neatly into the cavity, so you can lock the lid and use the carry handle to transport it. We found the 14-inch grill to be big enough to feed four. Available from BBQ World (£79.99)
Best for hosting
WEBER SPIRIT E-425 GAS BBQ This extra-large barbecue is ideal for a crowd. It has a four-burner cooking surface and two foldaway side tables – complete with hooks to hang accessories – plus a built-in lid thermometer. It took us just under two hours to assemble, but heated up in a matter of minutes, producing succulent meats and juicy veg. We also liked the ‘sear zone’, which blasts heat to create crisp char lines. Available from BBQ World (£559)
Best for gadget lovers
CHAR-BROIL EVOLVE GAS BBQ Perfect for fans of smart tech, this app-controlled model allows you to set and monitor temperature from your phone – but you’ll need access to a power outlet in your garden to ignite it. Its entire outer body is almost totally heatproof – including the lid – and there’s an auto-clean function that blasts leftover grease to dust, which you can then easily wipe away. Available from Very (£890)
HOW WE CONDUCT OUR REVIEWS We test and research a range of products in each category to ensure every budget is represented. Products must meet criteria to be shortlisted, including nationwide availability through an online retailer. Shortlists for testing always include a minimum of 10 products. Test matrices have specified testing criteria, including sustainability, energy usage and packaging. APRIL 2026 goodfood.com 91
COOK THIS WEEKEND
Kurdish kebabs
Chef and cookbook author Pary Baban shares her method for achieving tender, juicy lamb to serve with flatbreads and sides photographs CLARE WINFIELD
92 goodfood.com APRIL 2026
weekend
Nani tiri (flat wafer bread)
Pary Baban fled her hometown of Qaladzê in Kurdistan in 1988 after it was invaded by Saddam Hussein’s forces. She trekked from village to village looking for safety, and collected recipes as she went. After settling in the UK, 27 years later these recipes inspired her and her family to open their acclaimed restaurant in south London, Nandine, which now has two branches. Nandên is her first cookbook. @pary.baban Pary’s tip As the bread is dehydrated, it will keep in a dry, dark place (away from direct sunlight) for up to three months. The thinner the bread, the longer it will keep.
Nani tiri is the perfect bread to use for a newroz (spring) picnic – you can make a big batch of them and easily transport them. This bread is dehydrated, but if you splash water on it, it rehydrates and becomes so soft. It’s perfect for wraps with kebab, or eating with grilled meats. MAKES 15 PREP 25 mins COOK 15 mins EASY V
420g strong white flour, plus extra for dusting 1 tbsp black sesame seeds 1 /2 tsp roasted ground fenugreek You’ll also need large, flat, non-stick skillet (traditionally, this bread is cooked on a saj – a large, dome-shaped, convex metal griddle that is heated by a fire underneath)
1 Sift the flour into a large bowl, add 1/2 tsp salt, the sesame seeds and fenugreek, mix together, then push over to one side of the bowl. 2 Gradually add 320ml lukewarm water, and slowly mix together with the flour until almost blended. Keep about 1 tbsp of the water to wet your hands, and knead the dough until smooth and firm. Cover with a clean dish towel and leave to rest for 3-5 mins. 3 Sprinkle some flour on the work surface and over a baking sheet. On the floured surface, divide the dough into 15 portions (about 55g each). Holding one dough portion in your hand, dust it with a little flour from the work surface, shape into a ball and put on the floured baking sheet. Repeat for the other portions, then cover to prevent them from getting too dry. 4 Sprinkle more flour on the work surface and roll the dough balls out, one at the time, into thin, round sheets – the thinner and flatter the sheet, the quicker the bread will cook and the longer it will stay crispy. 5 Heat a frying pan over a medium-high heat. Use the rolling pin to lift up one flat sheet of dough and put it in the skillet. Cook for 1-2 mins until the dough is firm and golden, then turn it over and grill the other side. The bread should be crispy on both sides. Remove from the heat, let cool and repeat for the other flat sheets. Stack the breads on top of each other so they retain their shape. GOOD TO KNOW vegan • low fat PER SERVING 107 kcals • fat 1g • saturates 0.2g • carbs 21g • sugars 0.1g • fibre 1g • protein 4g • salt 0.17g
APRIL 2026 goodfood.com 93
Lula kebab (Lamb kebabs) The Kurdish kebab is soft on the inside, crispy on the outside, and tender. It should be cooked over hot charcoal whenever possible for the best flavour. Do not use knives and forks to eat it – take bite-size pieces of bread, put a piece of kebab inside followed by the tomato and onion and a sprinkle of sumac, a squeeze of the grilled lemon or drizzle of sauce. If you’re using lamb mince, rather than making your own, see my tip for how to do so.
Pary’s tips • If you don’t want to make your own lamb mince, use 1kg lamb mince, mix with the grated tomato, chilli and salt and continue with step 2. • The best taste is made when the kebab is cooked over a hot charcoal grill. It makes it more smoky, with crisper edges, and will be more succulent, although you can cook it in an oven. We always use a charcoal grill in our restaurant.
94 goodfood.com APRIL 2026
SERVES 4 PREP 20 mins COOK 30 mins EASY
300g lamb flank (the top layer of ribs) 700g lamb leg meat 1 large tomato, deseeded and grated (no water), plus 2 tomatoes, cut into wedges 1 small hot chilli, diced 1 onion, cut into wedges 2 mild long green peppers, chopped 1 lemon, cut into wedges 1 tbsp olive oil To serve 4 nani tiri, softened, or any flatbread (see recipe on p93) 1 tbsp sumac plate of fresh herbs plate of pickles of your choice zalatay tirsha piyaz (see recipe on p96) vine leaf and qazwan sauce (see recipes on p96), or your favourite hot sauce You’ll also need meat mincer (if mincing the meat yourself) 8 x 5cm-wide flat metal kebab skewers
1 Heat the oven to 240C/220C fan/gas 9. Cut the meat into small chunks and put in a bowl. Add the grated tomato, diced chilli and 1/2 tbsp salt, and mix together. Push the mixture through a meat mincer and mince on a medium grind plate (you can ask a butcher to do this for you and add the tomato, chilli and salt at home). 2 Once the meat is fully minced, use your fingertips to mix the mince for 2-3 mins until combined. Divide into 8 equal meatballs and put on a lined baking sheet. 3 Have a bowl of warm water close to hand. Wet your hands, shaking off any excess – this makes shaping the kebabs around the skewer easier, and makes the kebabs more moist inside and crispy outside. Pierce a meatball through the middle using a kebab skewer, and shape the kebab by gently working the mixture upwards, flattening it around the skewer. Turn the skewer over and work the mixture downwards, using your thumb and index finger to squeeze the meat into a long, even line around the skewer. The key here is to knead the mixture onto the skewers gently to avoid over-working the meat. Start giving the kebab ‘bites’ by pressing down softly with your thumb and index finger to pinch indentations about halfway into the mince. If your skewers are too long for your own, slowly try to pull it out without breaking the kebab shape; otherwise, leave it in place for cooking. Repeat until you have used up all the meat. 4 Put the tomatoes, onion, peppers and lemon wedges around the kebabs on the baking sheet. Season, drizzle the oil over the veg and bake for 20-30 mins. The kebabs are ready when they start sizzling and are golden brown outside but still moist inside and the vegetables are grilled. 5 Serve each kebab on a flatbread with the vegetables around it. Put the sumac next to the kebab with the herbs and salad, then cover with the bread so the kebab stays moist. Serve with pickles and sides (p96). GOOD TO KNOW vit c • iron • 2 of 5-a-day • gluten free PER SERVING 676 kcals • fat 50g • saturates 21g • carbs 8g • sugars 6g • fibre 4g • protein 46g • salt 2.22g
weekend
Zalatay tirsha piyaz
Zalatay shwani
APRIL 2026 goodfood.com 95
weekend
Zalatay tirsha piyaz (Onion salad)
Zalatay shwani
This is one of the simplest salads, pairing perfectly with grilled kebabs and chicken shish. It has a lovely sour taste, which cuts through the fat in rich meat dishes.
Zalatay shwani is a very popular Kurdish salad – easy to assemble and a typical spring dish once cucumbers come into season. Traditionally, this salad was eaten by shepherds along with homemade cheese, yogurt or mastaw (a Kurdish yogurt drink).
SERVES 4 PREP 20 mins NO COOK EASY V
2 large red onions, peeled and cut into thin slices 1 large tomato, cut into thin slices 1 long green biber pepper, cut into thin slices 1 large hot biber pepper, cut into thin slices bunch of flat-leaf celery or parsley, finely chopped 1 pomegranate, deseeded 1 /2 tbsp sumac 1 tbsp red chilli paste 1 lemon, juiced 2 tbsp olive oil 2 tbsp pomegranate molasses chopped spring onions, to garnish
(Shepherd’s salad)
SERVES 4-6 PREP 20 mins NO COOK EASY V
2 large beef tomatoes 2 large cucumbers 1 large red onion handful of pomegranate seeds 1 tbsp sumac 1 tbsp pomegranate molasses 1 tbsp olive oil ½ tbsp date molasses 1 small green chilli, deseeded and finely chopped bunch of parsley, finely chopped
1 Put the onions, tomato and peppers in a large bowl. Add half the chopped herbs and pomegranate seeds, reserving the rest to garnish. 2 Mix the sumac, 1 tsp salt, the chilli paste, lemon juice, olive oil and pomegranate molasses together in a separate small bowl, and combine well into a thick sauce. 3 Pour the sauce over the vegetables and mix together. Garnish with the reserved herbs, pomegranate seeds and spring onions to finish.
the size of pomegranate seeds – then put in a large bowl and mix with the pomegranate seeds, reserving a little for the garnish. 2 Mix the sumac, 1 tsp salt, the pomegranate molasses, oil, date molasses and the small chilli together to make the dressing. Drizzle the dressing over the salad and toss together. Add the parsley and toss again. Garnish with pomegranate seeds and more herbs, if you like.
GOOD TO KNOW vegan • folate • fibre • vit c • 2 of 5-a-day • gluten free PER SERVING 199 kcals • fat 8g • saturates 1g • carbs 24g • sugars 21g • fibre 7g • protein 3g • salt 1.77g
GOOD TO KNOW vegan • healthy • low fat • vit c • 2 of 5-a-day • gluten free PER SERVING 88 kcals • fat 3g • saturates 0.3g • carbs 11g • sugars 9g • fibre 4g • protein 2g • salt 1g
Vine leaf & qazwan sauce MAKES about 200ml PREP 10 mins COOK 10 mins EASY V
10 young, fresh vine leaves and shoots (stalks) 3 wild shallots, pre-soaked and drained (soaking water reserved), then sliced 2 tbsp pre-soaked qazwan (fruit of the pistachio tree; available in specialist shops) or capers, halved 1 /2 lime, thinly sliced 3 tbsp olive oil
96 goodfood.com APRIL 2026
1 Finely dice the vegetables – you want them to be
1 Put the vine leaves and shoots, the shallots, qazwan or capers, lime slices, olive oil, 1/2 tbsp salt and 3 tbsp of the reserved shallot soaking water in a blender, and blend into a smooth, green sauce. 2 Pour the sauce into a saucepan set over a medium heat. Bring to the boil, then remove from the heat and leave to cool. Transfer to a jar. Will keep chilled for up to two weeks. GOOD TO KNOW vegan • gluten free PER TBSP 29 kcals • fat 2g • saturates 0.3g • carbs 1g • sugars 1g • fibre 1g • protein 0.4g • salt 0.56g
Recipes are extracted from Nandên by Pary Baban (£25, Ryland Peters & Small) and not retested by us. Photographs by Clare Winfield. © Ryland Peters & Small.
advertisement feature
Lemon olive oil Easter bundt cake SERVES 8-10 PREP 15 mins plus cooling COOK 40 mins EASY
300g plain flour 200g granulated sugar 100g light brown sugar 1 tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 3 eggs 235g natural yogurt 235ml Terra Delyssa Chef’s Edition Squeezable Extra Virgin Olive Oil 125ml fresh lemon juice 2 tbsp unwaxed lemon zest 1 tsp vanilla extract chocolate mini eggs, to decorate For the cream cheese glaze 120g cream cheese 1¼ tsp Terra Delyssa Chef’s Edition Squeezable Extra Virgin Olive Oil 150g icing sugar ½ tsp fresh lemon juice 1 tbsp milk
A golden Easter Bring a taste of Tunisia to your table this season with Terra Delyssa’s extra virgin olive oil
re you gathering your loved ones to enjoy a delicious meal together this Easter? If so, Terra Delyssa will help make every mouthful memorable with its extra virgin olive oil. As the UK’s fastest growing olive oil brand, it’s known for its silky oil with a gentle fruitiness and subtle peppery finish. Well balanced and versatile, it’s perfect for cooking everyday dishes, drizzling over salads, dipping fresh bread or creating showstopping tasty treats.
A
the Chetoui add a vibrant green character and a gentle peppery kick for a one-of-a-kind flavour that can elevate any dish. Available in handy squeezable bottles or custom dark glass, Terra Delyssa’s oil suits every kitchen and occasion. Each bottle also features a QR code, so you can trace its journey from grove to table and discover more about its heritage. So, why not use it to make this irresistibly citrusy lemon olive oil Easter bundt cake?
Liquid gold
Crafted in the sun-kissed groves of Tunisia, Terra Delyssa is made with Chemlali and Chetoui olives. The Chemlali deliver smooth, mild and slightly sweet notes with low bitterness, while
Scan the QR code to explore Terra Delyssa’s world
1 Sift the flour into a large bowl, then mix in the sugars, baking powder, bicarbonate of soda and salt. In another bowl, whisk the eggs, then add the yogurt and gradually pour in the oil, whisking continuously. Mix in the lemon juice, lemon zest and vanilla extract. 2 Heat the oven to 190C/170C fan/ gas 5, then generously oil and flour a 10-cup bundt tin. Add the dry ingredients to the wet mixture in three parts, stirring gently with a spatula to combine. Pour the batter into the tin and bake for 35-40 mins, then leave to cool for 20 mins. 3 Meanwhile, to make the glaze, combine the cream cheese and oil in a bowl, then gradually mix in the icing sugar. Add the lemon juice and milk, stirring to create a thick, smooth liquid glaze – you can add more milk, if needed. 4 Once the cake has cooled, place a wire rack over it and flip carefully to remove from the tin. Pour the glaze over the top, then decorate with Easter decorations, such as chocolate mini eggs.
MONTH APRIL YEAR 2026 goodfood.com 97
COOK THIS WEEKEND
Island cooking
Bring sunshine to your kitchen with a fresh spin on Jamaican cuisine from chef Andre Fowles photographs MICHAEL CONDRAN
98 goodfood.com APRIL 2026
weekend
Plantain & black bean salad Andre Fowles grew up in Kingston, Jamaica, and learned to cook from his mother. He trained as a chef and moved to New York, where he won awards and critical acclaim for his modern take on Jamaican cooking. He continues to champion the cuisine through pop-ups and restaurant concepts. @ cheffowles
Jamaicans eat ripe plantain, fried or boiled, as a side. This salad offers a fresh alternative: roasting, which intensifies the honey notes of the plantain. The flavours intensify with time, making it a go-to for meal preppers, busy weeknights or when you’re bringing a dish to a party after a hectic work week. SERVES 6 PREP 20 mins COOK 15 mins EASY V
2 ripe plantains, peeled and diced 60ml extra virgin olive oil, plus 2 tbsp 1 tsp smoked paprika 425g can black beans, drained and rinsed 1 red pepper, diced 1 /2 large red onion, diced 1 /2 bunch of coriander, chopped 2 garlic cloves, finely chopped 60ml apple cider vinegar 1 lime, zested and juiced 1 tbsp honey ½ tsp ground cumin
1 Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Toss the plantain with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper and 1 /2 tsp of the smoked paprika in a bowl until coated. Spread out evenly over the prepared baking tray. 2 Roast until tender and golden brown, about 15 mins. Remove from the oven and cool slightly. 3 Combine the black beans, pepper, red onion, coriander and garlic in a large bowl. Add the 60ml olive oil, the vinegar, lime zest and juice, the honey, cumin, 1 /2 tsp black pepper and the remaining smoked paprika. Stir to combine. 4 Once the plantain is cool enough to handle, add it to the bowl with the bean mixture, and stir everything until well combined. Season to taste with salt. 5 Serve immediately as a side dish, or keep chilled in an airtight container for up to three days – the salad is even better on the second day, once the flavours have had time to meld together. GOOD TO KNOW fibre • vit c • 2 of 5-a-day • gluten free PER SERVING 261 kcals • fat 13g • saturates 2g • carbs 28g • sugars 14g • fibre 6g • protein 4g • salt 0.84g
APRIL 2026 goodfood.com 99
Oxtail & butter beans OXTAIL EVOLUTION: PLANTATION SCRAPS TO PRIME CUTS Enslaved Africans were given the bare minimum of food. To make up for a lack of protein, they sought out cheap cuts of meat, or the leftover bits of slaughtered animals that nobody else wanted. Plantation owners threw out the tails, hooves, offal and other animal parts they deemed inedible, and my ancestors found creative ways to prepare and preserve them. They transformed oxtail – the tough tail of a working beast – into a rich, soul-satisfying feast by slow braising, careful browning and hours of low simmering with herbs and spices. Today, oxtail costs as much as a sirloin steak. What you’re getting at the supermarket now are cross-cut sections of beef or veal tail – thick, cylindrical pieces of bone with meat and cartilage attached. Because of the high ratio of bone and cartilage to meat, oxtail needs to be cooked slowly over low heat for best results. Prepared properly, this fatty, gelatinous mess becomes meltingly tender and as delicious or better than the best tenderloin. AF
This dish marries tender, slow-cooked oxtail with creamy butter beans, creating a rich, flavorful meal for any occasion. It makes the silkiest, most delicious gravy you’ll ever eat. A friend of mine once said, “Oxtail gravy is life” and he was right. And, while Jamaica isn’t the only culture that cooks oxtail, our treatment of it is as unapologetically unique as we are.
SERVES 6 PREP 30 mins plus at least 1 hr marinating COOK 3 hrs 30 mins EASY
1.4kg oxtail, cut into pieces at the joint (see tips) 60g Jamaican green seasoning, homemade or shop-bought 4 tbsp vegetable oil or other neutral oil 2 tbsp all-purpose seasoning 1 tsp ground allspice 1 tsp browning (optional; see tips) 11/2 litres beef stock (see tips) 1 large onion, diced 1 Roma tomato, chopped 4 spring onions, thinly sliced 6 garlic cloves, finely chopped 4 thyme sprigs, leaves picked 1 scotch bonnet pepper, left whole 1 tbsp finely chopped ginger 2 bay leaves 1 tsp paprika 1 tsp garlic granules 1 tsp onion granules 400g can butter beans, drained and rinsed rice and peas (kidney beans), to serve
1 Put the oxtail in a large bowl with the green seasoning, 2 tbsp oil, the all-purpose seasoning, 2 tsp salt, the allspice, 1 tsp black pepper and the browning, if using. Mix using clean hands or a large spoon to coat the oxtail evenly. Cover and leave to marinate in the fridge for at least 1 hr, but preferably overnight. 2 Heat the remaining oil in a large, heavy-based pot over a medium-high heat and, working in batches, sear the oxtail until browned, about 3-5 mins on each side. Transfer to a plate or bowl. 3 Return all the seared oxtail to the pot. Add the beef stock, turn up the heat to high and bring the mixture to the boil. Reduce the heat to medium and cook the oxtail, covered, for 1 hr at a rapid simmer, stirring occasionally. 4 Add the onion, tomato, spring onions, garlic, thyme, scotch bonnet, ginger, bay leaves, paprika, garlic granules, onion granules and 1 litre water, and stir. Reduce the heat to medium-low, cover the pot and cook until the oxtail is tender and beginning to fall off the bones, about 2 hrs more, stirring occasionally so the oxtail doesn’t burn at the bottom of the pot. 5 Turn up the heat to high and add the butter beans. Cook, uncovered, until the sauce has reduced slightly, about another 20 mins. Season to taste with salt. Discard the scotch bonnet and bay leaves. Serve the stew hot with rice and peas, if you like. Will keep chilled in an airtight container for up to three days (see tips). GOOD TO KNOW fibre • iron • 1 of 5-a-day PER SERVING 463 kcals • fat 25g • saturates 1g • carbs 12g • sugars 4g • fibre 6g • protein 45g • salt 4.86g
100 goodfood.com APRIL 2026
weekend Andre’s tips • Most supermarkets and butchers sell oxtail precut, so don’t worry about cutting it further if it’s been jointed. • The browning is optional, but provides richer colour and depth of flavour. Find it in the international aisle of supermarkets, or at any Caribbean grocer. • In place of beef stock, you can use bouillon cubes dissolved in water. • Don’t be alarmed if the oxtail is a solid mass after chilling the leftovers – it’s gelatinous, so the gravy sets like jelly as it cools. It will loosen again once reheated.
APRIL 2026 goodfood.com 101
weekend
Crispy coconut prawns with spicy chilli-lime mayo SERVES 4 PREP 20 mins COOK 15 mins EASY
450g prawns, peeled and deveined 1 tbsp extra virgin olive oil 1 /2 tsp garlic granules 1 /2 tsp onion granules 125g plain flour 2 eggs 170g sweetened coconut flakes 50g panko breadcrumbs vegetable oil or other neutral oil, for deep-frying chopped coriander, to serve (optional) lime wedges, to serve (optional) For the chilli-lime mayo 110g mayonnaise 2 tbsp sriracha 1 tbsp chilli-garlic paste (found in specialist Asian supermarkets; if you can’t find it, use additional sriracha) 1 tsp soy sauce 1 garlic clove, finely chopped 1 lime, zested and juiced
Recipes extracted from My Jamaican Table by Andre Fowles (£30, Artisan Books) and not retested by us. Copyright © 2026. Photographs by Michael Condran.
102 goodfood.com APRIL 2026
These deep-fried coconut prawns are a perfect blend of crunchy, tender, sweet and spicy. The texture of the prawns is maintained by the golden layer of crispy coconut, but make sure you don’t overcook them (the tail will be slightly curled when fully cooked).
1 To make the chili-lime mayo, stir the mayonnaise, sriracha, chilli-garlic paste, soy sauce, garlic, lime zest and juice together in a small bowl. Set aside. 2 Stir the prawns, olive oil, 1 tsp salt, 1/2 tsp black pepper, the garlic granules and the onion granules together in a medium bowl. 3 Combine the flour, 1 tsp salt and 1/2 tsp black pepper in a shallow bowl. Crack the eggs into a second bowl, add a splash of water and mix well using a fork. Combine the coconut and panko in a third bowl. 4 Line a plate with kitchen paper and set it near the hob. Pour a 5cm depth of oil into a large, deep pan and heat over a medium heat to 177C, or until the oil sizzles around a wooden spoon when it’s dipped in. 5 While the oil is heating, bread the prawns, working in batches, by coating them in the flour and shaking off any excess. Then, toss in the egg mixture to coat. Finally, dip into the coconut-panko mix, pressing some of the mixture into the prawns to make sure it sticks. 6 Working in batches, fry the prawns until golden brown and fully cooked, about 1-2 mins on each side. Put on the lined plate to drain using a slotted spoon. 7 Serve immediately with chopped coriander and lime wedges, if you like, and the chilli-lime mayo for dipping. GOOD TO KNOW fibre PER SERVING 833 kcals • fat 61g • saturates 24g • carbs 35g • sugars 5g • fibre 7g • protein 31g • salt 4.35g
advertisement feature
Spring mac and cheese with prosciutto and tarragon
Your spring reset
Get the season’s finest flavours and ingredients all in one box with Gousto and Good Food’s latest recipes
ow that spring has officially sprung, Gousto has released a new batch of nourishing, delicious meals in partnership with Good Food. This time, the two food experts are offering fresh, seasonal twists on comforting classics, with quality British ingredients and lively flavours designed to help you reset after winter. Think tangy yuzu chicken burgers, vibrant cherry tomato and mussel orzo, fragrant Moroccan-style cauliflower and a spring mac and cheese with prosciutto and tarragon. Whatever you choose, each chef-developed recipe has been designed to keep your taste buds inspired without any faff. Here are just a few reasons why spring is the perfect time to give Gousto a go.
N
Seasonal shift
Want to switch things up? Gousto can help you move away from heavy winter meals with lighter, fresher options that still feel comforting. So, you can tuck into all sorts of zesty, juicy, tangy delights throughout the week.
READY TO ORDER?
Quality ingredients
Gousto uses the freshest seasonal ingredients, chosen at their spring peak for the best possible taste. From bright green asparagus to 100% British beef, its homegrown produce is sourced from trusted UK farms to ensure the highest level of quality.
Bold flavours
If you’re craving varied, feel-good food, Gousto is bursting with unexpected flavours that will make every dinner taste special – whether that’s punchy wild garlic or hot cross bun-stuffed roast chicken.
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 your subscription whenever you like.
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.
APRIL 2026 goodfood.com 103
Tom Parker Bowles’
cottage pie The award-winning writer and food critic shares a nostalgic dish from his childhood recipe photograph PETER CASSIDY
MY FAVOURITE DISH
M Food writer, restaurant critic and the son of Queen Camilla, Tom Parker Bowles has written 10 cookbooks – including his latest, Let’s Eat – and is a regular judge on BBC One’s MasterChef. @tompbowles
104 goodfood.com APRIL 2026
y favourite dish is cottage pie. It reminds me of coming back from prep school for the weekend – I’d sit in front of the TV on a Friday night with my plate on my knees. The key to cottage pie is it needs a very crisp crust, and use the best-quality beef or lamb mince you can afford and treat it like a ragu – cook it slowly. It’s truly comfort food; just lovely stodge. Like a lot of us, my love of food began at home. I had a traditional, albeit very privileged, happy upbringing. My mother [Queen Camilla] is a great cook. I grew up in Wiltshire in the seventies and early eighties. There weren’t many spices back then – the most exciting thing was going to Wimpy. My father was a good gardener, and he fished and shot, so we had salmon, trout, roast chicken, stews and pies. So, it wasn’t until I was around 14 that I had my first curry – it was like that moment in The Wizard of Oz where she gets to Oz and it suddenly goes into Technicolor – and, though it was just an old-fashioned curry adapted to English palates, I thought, ‘this is amazing!’. Growing up, we went to the butcher’s, greengrocer’s, fishmongers – we were having local, seasonal, organic food before it was a big thing, but all we wanted was to go to the bright, shiny Sainsbury’s in Chippenham. Forget organic – we wanted Findus crispy pancakes, Coca-Cola, sliced white bread. I remember when you used to get free gifts inside your cereal – heady days. I got sent to prep school at eight. The food there was everything that gives British food its bad reputation: grey, gristly, institutionalised. Breakfast was bacon with a thick layer of white scum
weekend
APRIL 2026 goodfood.com 105
weekend TRY THE RECIPE Cottage pie SERVES 6-8 PREP 50 mins plus at least 1 hr cooling COOK 2 hrs MORE EFFORT ❄
Forget organic – we wanted Findus crispy pancakes, Coca-Cola, sliced white bread Tom on it, and the fried eggs were hard like hockey pucks. Lunch was greasy mince cooked a million different ways. But, then I went to public school, where the food was much better – you could go to the tuck shop and have bacon sandwiches and brown cows, which was a pint Coke with a slab of ice cream in it. Those were happy days at Eton. I still love being a food critic, but the worst thing for me is mediocrity. But, if it’s a small family-owned business and they’re just having a bad night, I’d never give them a kicking – what’s the point? It’s not fair – restaurants are having a tough time right now. I have huge respect for the Michelin, but I’d rather be sitting on a wobbly plastic stool on some Bangkok backstreet eating a big bowl of Thai larb. That’s my happiness. Food has always been hugely influential in my life. I can’t quite believe that, having been a fairly average student, I’ve spent the last 25 years eating, travelling and talking about the thing I love and getting paid for it. 106 goodfood.com APRIL 2026
1 Heat the oil in a large saucepan. Stir in the mince and cook for 15 mins until you are left with browned, toasted mince and the fat from the meat. Peel and finely chop the carrots, and chop the onions. Stir the veg into the mince and cook for 10 mins more. Sprinkle in the flour and cook for 2 mins, then stir in the herbs, ketchup, tomato purée and Worcestershire sauce. Pour in the ale, bubble for a minute. Make up 1.2 litres beef stock using the stock cubes, then gradually stir it in. Simmer for 1 hr. 2 Use a slotted spoon to transfer the mince and veg to a large baking dish, leaving the gravy behind in the pan. Strain the gravy through a sieve into another saucepan, then tip any strained mince into the baking dish. Leave to cool, then chill (or freeze, if you have room) for at least 1 hr until the fat from the mince solidifies. Will keep chilled for up to two days. 3 Meanwhile, make the potato topping. Tip the whole, skin-on potatoes into a large pan of salted water. Bring the pan to the boil and simmer for 15 mins until cooked all the way through. Drain and leave until just cool enough to handle. Meanwhile, bring the milk, butter and mustard powder to the boil in a large saucepan. Peel the cooked potatoes by rubbing the skins off using a tea towel, then mash into the hot milk mixture. Grate in the cheese, season and stir. 4 When the meat sauce has set, spread the mash over the dish, then make lines across the topping using a fork. Will keep frozen for up to six months. Defrost thoroughly before cooking. 5 Heat the oven to 190C/170C fan/gas 5. Put the pie on a large baking tray and bake for 30-35 mins until golden. Leave to rest for at least 10 mins while you reheat the reserved gravy. Serve with green veg, if you like, and the jug of gravy for pouring over. GOOD TO KNOW 1 of 5-a-day PER SERVING (8) 600 kcals • fat 31g • saturates 14g • carbs 43g • sugars 8g • fibre 5g • protein 32g • salt 1.3g
Compiled by FIONA FORMAN | Photographs TRINITY MIRROR/MIRRORPIX/ALAMY STOCK PHOTO
2 tbsp vegetable oil 1kg lamb or beef mince, or use half and half 2 carrots 2 onions 2 tbsp plain flour 1 bay leaf large pinch of dried thyme 2 tbsp ketchup 2 tbsp tomato purée generous splash of Worcestershire sauce 330ml dark ale 2 beef stock cubes or pots 1.5kg King Edward or Desirée potatoes 100ml whole milk 50g butter 2 tsp English mustard powder 50g extra mature cheddar green vegetables, to serve (optional)
Summer sharing
May issue
Gochujang meatballs
on sale
Photograph CHELSEA BLOXSOME | Shoot director RACHEL BAYLY | Food stylist KATIE MARSHALL | Stylist HANNAH WILKINSON
23 April
+
Prep-ahead platters to wow
Thai-inspired fakeaways
Melissa Thompson’s fresh BBQ ideas
Don’t forget You can download every issue on your iPad and mobile
Subscribe now to never miss an issue
APRIL 2026 goodfood.com 107
Table for four
We keep each other
honest
In our new YouTube series, Mathew Horne and Joanna Page invite a well-known duo to dinner. This time, it’s Gary Barlow and his friend, wine expert Olly Smith Gary Barlow and Olly Smith on wine, friendship and the joy of sitting down together JOANNA It feels like you two slipped straight into friendship. How did you meet?
GARY Later than most, I was about 25. I used to hate wine when I was a teenager. You think red and white wine just tastes like red or white – it doesn’t. JOANNA: And then, lockdown happened…
GARY I think it was the first time we did Saturday Kitchen. OLLY Yeah, I think it was. GARY Within two minutes, I knew we were going to be exchanging numbers. It was like a new mate. MATHEW Gary, did wine come into your life before or after Olly?
108 goodfood.com APRIL 2026
GARY I had one of those lockdowns where I was coming up with a million ideas. And I started a wine company.
As glasses are poured, talk turns quickly to pinot noir and the joy of pairing wine with food. OLLY Pinot noir loves a bit of cold. If you put it somewhere too hot, it just turns into a stew of strawberries. You want freshness, acidity,
ON THE MENU Venetian-style scallops Because Olly likes to pair them with pinot Chicken & chorizo pie with spring greens Because Gary has fond memories of his mum’s chicken pie Self-saucing Jaffa pudding Because Gary loves Jaffa cakes
table talk al Wine connects us round a table. By the end of the evening, we’re all great mates
that pop – like cranberries. It keeps your palate dancing. JOANNA I have to say, I’ve never been with anybody who knows so much about wine before. I’m from Swansea – I was brought up with White Lightning.
GARY Anyone in wine is there because they love it, like theatre and music – if people didn’t pay us, we’d still do it. OLLY Wine connects us round a table. By the end of the evening, we’re all great mates.
GARY Sounds like an old girlfriend. OLLY Wine should feel informal; it should feel fun. If you put your name on it, it should represent everything you are. MATHEW There is a stigma that wine is elitist. GARY Definitely. That’s why I never got involved earlier. I thought, “I don’t know anything”. JOANNA Are you big cooks, or do you prefer someone else to cook for you? GARY Absolutely prefer someone else cooking for me. OLLY I love cooking. My wife and daughters are brilliant. They’ve knocked me out of the park. MATHEW You both talk about wine the way musicians talk about music.
MATHEW Olly, what’s your first memory of Gary? OLLY Feeling like I was basking in the warmth of a human rainbow. He’s a lovely person. We went to lunch at [London restaurant] The Guinea Grill. I spilt my pint everywhere and said, “Gary, why have you done a wee on the table?” That was my opening gambit. GARY Never go out with Olly and Matt [Tebbutt]. The restaurant knows what they’re in for! JOANNA You’re about to go back on tour, Gary. How do you prepare for that physically? GARY Six months to the day of the first show, I start upping cardio. I never want to do it, but afterwards, you feel like a king.
LISTEN OR WATCH To enjoy the full interview, search ‘Table for Four’ wherever you get your podcasts, or catch the full episode on YouTube.
OLLY Stamina is everything. We keep each other honest. MATHEW And creatively, Gary – are you still writing the same way? GARY Writing starts before I sit at the piano – it happens in life. By the time I sit down, I’m ready. JOANNA Sitting here, eating and drinking together – it feels like that’s what this is really about. OLLY It brings us together.
try the pie for yourself APRIL 2026 goodfood.com 109
table talk
try the pie Chicken & chorizo pie SERVES 6 PREP 20 mins plus cooling COOK 2 hr 10 mins EASY
1 tbsp olive oil 10 skinless, boneless chicken thighs 2 onions 200g chorizo 50g plain flour, plus extra for dusting 100ml dry sherry or white wine 600ml chicken stock 150ml single cream large bunch of parsley 500g puff pastry 1 egg, beaten
1 Heat the oil in a large flameproof casserole dish and brown the chicken thighs in batches until 110 goodfood.com APRIL 2026
golden, then transfer to a plate. Chop the onions, add to the dish and cook for 5 mins until soft. Remove the skin from the chorizo and slice into discs, then tip into the pan and cook for 2 mins more until its oils are released. Stir in the flour for 1 min, then add the sherry and bubble for 2 mins until most has evaporated. Return the chicken to the pan, add the stock, cover and simmer for 40 mins, or until tender. 2 Scoop the chicken pieces out of the pan using a slotted spoon and transfer to a plate. Shred into chunky bite-sized pieces using two forks. Meanwhile, add the cream to the pan, turn up the heat and bubble for 10-15 mins until the liquid has reduced to a white sauce consistency. Season (remembering that the chorizo can be quite salty) and return the chicken to the pan. Chop the parsley and add it to the
pan, too. Transfer to a pie dish (ours was 20 x 25cm) and put a pie funnel or piping nozzle in the centre to allow steam to escape. Leave to cool slightly while you prepare the pastry topping. 3 Heat the oven to 200C/180C fan/ gas 6. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin. Brush a little beaten egg around the rim of the pie dish, then, using your rolling pin, lift the pastry over the dish. Trim away any excess pastry, then crimp the edges using your fingers. Brush over a thin layer of beaten egg. If you like, use the pastry offcuts to decorate the pie, then brush over more beaten egg. Bake for 45 mins, or until the pastry is golden brown and the filling is piping hot. Serve with your favourite cooked veg. PER SERVING 725 kcals • fat 43g • saturates 18g • carbs 41g • sugars 5g • fibre 2g • protein 40g • salt 1.5g
, now more luxurious than ever
Your guide to food, drink and lifestyle, all in one stunning magazine – now just £20 for six months
Just £8.99
£3.34 a month*
Subscribe now for 148 pages of unmissable food, drink, travel and wellbeing inspiration. Discover: • • • • •
Bold design and stunning photography Show-off dishes and effortless entertaining Recipes, cocktails and wine guides for every occasion Travel features and insider guides to the UK’s best spots Modern wellbeing tips and expert insights
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 by recurring payment methods. The closing date for this offer is 22 April 2026. You will pay £20 every six months saving 66 per cent on the usual shop price. Prices are discounted from the full UK subscription price and include P&P. £116.87UK /Europe and Republic of Ireland: €87.50 / Rest of the World:$100 US/ USA and Canada:US$135 / Australia and New Zealand: A$128. The discounts shown are savings calculated as a percentage of the full shop price.
HOLIDAYS
Cruise the Venetian Lagoon and meet chef Tom Kerridge
From
Sail into Venice on this luxury small ship and see the region’s highlights along the way 18-25 October 2026
What’s included
Italy’s Venetian Lagoon is home to enchanting islands with colourful towns, cities of elegant architecture, museums with world-famous art collections and plenty of places to discover Italian fine dining. With the region’s highlights dotted along a network of canals, a cruise is the perfect way to discover this wonderful part of Italy. You’ll travel for seven days on board the luxury ship SS La Venezia. With large cruise ships banned from the historic centre of Venice, Uniworld’s small ships make it the only luxury cruise line allowed in the heart of the city. With capacity for just 126 guests, SS La Venezia offers a refined setting, plus a range of dining along with a bar, spa and gym. Joining you for part of the cruise will be Michelinstarred chef Tom Kerridge, who will host an exclusive cooking demonstration, join you at a drinks reception, give a talk and host a Q&A.
a riverview stateroom on board the SS La Venezia ● All meals on board prepared using the finest and freshest ingredients ● Unlimited drinks while on board, including fine wines, cocktails and local beers ● Onboard cooking demonstration, drinks reception, talk and Q&A with Tom Kerridge ● Captain’s welcome and farewell dinners ● Six days of excursions, including VIP access to Doge’s Palace and St Mark’s Basilica ● All gratuities on board ● Return flights from the UK, plus transfers
£2,999pp*
● Seven-night cruise in
TO BOOK Call 03300 295 329 and quote ‘GOOD FOOD’ or for more information, visit gf.tripsmiths.com/kerridge TERMS & CONDITIONS *From price is per person, based on two people sharing a classic stateroom, subject to availability. Price and itinerary correct at time of printing but may be subject to change. Single supplement applies. Expert(s) 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. Tour is operated by and subject to the booking conditions of TS Travel Ltd (ATOL bonded).
112 goodfood.com APRIL 2026
KNOW in the
p114 NEXT LEVEL CHICKEN CHASSEUR
p128 BOOKS FOR COOKS
p118
RAISE YOUR BAKING GAME
NEXT LEVEL
chicken chasseur
Our skills & shows editor Barney Desmazery shares his version of a French bistro classic
Tips for a perfect stew
recipe photograph MAJA SMEND
There are several theories behind the name chicken chasseur, or hunter’s chicken. Some say it’s down to the dish being built around foraged ingredients (mushrooms and wild herbs); others claim hunters enjoyed it after a long day. In any case, it’s a classic French fricassée where chicken joints are lightly fried, then gently braised in a sauce. Done well, it’s pure bistro cooking – deeply savoury and balanced, using good technique to turn simple ingredients into something quietly luxurious.
THE CUT Using thighs rather than a whole jointed chicken solves the issue of different cook times for different cuts. Plus, thighs are best for slow cooking – juicy and full of flavour.
HUNTER’S SEASON Season the chicken up to a day ahead so it penetrates the meat, not just the surface.
UNDER THE SKIN Chicken skin softens during braising, but when you fry the thighs, the fat renders beneath it, adding richness and depth.
ALL FOR ONE Stay true to the original and use one pan for better caramelisation, a deeper flavour in the sauce and less mess.
IN SEQUENCE The order in which the ingredients hit the pan matters to ensure the best results without burning the flour or undercooking the veg.
114 goodfood.com APRIL 2026
HERBAL NOTES Bay, thyme and herb stalks build backbone in the sauce, while parsley and tarragon round off and lift the dish with freshness.
MAKE A SPLASH A splash of brandy or cognac is classic, but optional. If you’re feeling theatrical, flambé it!
SECRET INGREDIENT We’d get the guillotine for this in olden days, but a splash of soy sauce boosts the savouriness and adds rich colour.
OVEN VS HOB Traditionally simmered on the hob, chasseur can catch and burn because of its flour-based sauce. Oven-cooking ensures a gentler, more even heat, prevents burning and means no constant stirring.
in the know
SERVES 4 PREP 30 mins COOK 1 hr 30 mins EASY
6-8 free-range, skin-on, bone-in chicken thighs, depending on the size of the thighs 300g chestnut mushrooms 1 large or 2 small shallots 2 garlic cloves 25g butter small bunch of tarragon small bunch of parsley large thyme sprig 2 bay leaves 2 tbsp plain flour 2 tbsp tomato purée 2 tbsp brandy (optional) 150ml dry white wine (about 1 glass) 500ml good-quality chicken stock 1 tsp soy sauce (optional)
pepper. If you have time, do this a few hours (up to a day) ahead, and chill the chicken. Heat the oven to 200C/ 180C fan/gas 6. Slice the mushrooms and finely chop the shallots and garlic, and set all three aside separately. Melt the butter in a large, wide, flameproof casserole or ovenproof frying pan until foaming. Add the chicken thighs, skin-side down, and spend a good 10 mins browning the skin well, using tongs to turn the thighs and crisp the sides if needed – you want them deep golden. Flip and brown on the flesh side for another 8-10 mins, then use tongs to lift onto a plate, leaving the fat behind. While the chicken cooks, pick the leaves from the tarragon and parsley, and roughly chop. Tie the parsley stalks, thyme sprig and bay together. 2 Fry the sliced mushrooms in the pan for 5-6 mins until well coloured and their moisture has cooked off, then add the shallots and garlic, and cook for a few minutes more. Stir the flour into the vegetables and cook for a few minutes to form a sticky paste, then stir in the tomato purée and toast for 2 mins. 3 If using brandy, pour it in and let it simmer down or light it to flambé it if you feel like being fancy (take care!). Pour in the wine and reduce to a thick paste again. Gradually pour in the stock and stir well to make a smooth sauce, then add the soy sauce, if using, and nestle in the herb bundle. Add the chicken thighs to the pan, skin-side up, cover and cook in the oven for 40 mins until the chicken is tender. Let stand for 5 mins, then scatter over the chopped parsley and tarragon, and bring the dish to the table to serve alongside buttery mash or roast potatoes, if you like. GOOD TO KNOW vit c • 1 of 5 a day PER SERVING 438 kcals • fat 25g • saturates 9g • carbs 11g • sugars 2g • fibre 3g • protein 33g • salt 1.06g
APRIL 2026 goodfood.com 115
Shoot director FREDDIE STEWART | Food stylist SEIKO HATFIELD | Stylist HANNAH WILKINSON | Portrait of Barney GABBY HARRINGTON
1 Season the chicken all over generously with salt and
Chef John Chantarasak on showcasing great British produce in Thai dishes at his Michelin-starred restaurant
A
ngloThai is a distillation of my heritage: Thai on my dad’s side, British on my mum’s. So, the food is rooted in Thai flavours and techniques but built around British, seasonal ingredients – ones that can replicate or replace those we’d usually import from Southeast Asia – without losing connection to the cuisine. We keep imported produce to a minimum. Coconuts are one of our few luxuries, because coconut cream is a pillar of the cuisine, and we press it fresh on site. Beyond that, we
116 goodfood.com APRIL 2026
try to only bring in non-perishable goods, if anything – fish sauce, fermented fish products, shrimp paste, palm sugar, niche dry spices – so you’re not losing flavour in transit. A charcoal grill is key, used for direct grilling, smoking and blistering. We also use a high-powered wok for intense heat, alongside hand-pounded prep and more modern kit – it’s the best of both worlds. When we use citrus, we keep it seasonal and relationship-led, working closely with farms, so it’s still about provenance, not just convenience.
Photographs BEN BROOMFIELD, ISTOCK / GETTY IMAGES PLUS
the ANGLOTHAI KITCHEN
in the know
DISH DECODER KHAO SOI NOODLES
broth from Chiang Mai, with boiled egg noodles, plus crispy deep-fried noodles on top.
LAAP SPICE Northern Thai dry spice blend that varies from village to village; ours is a 20-ingredient ‘house seasoning’.
FLOURISH PRODUCE We buy chillies from Flourish in summer [a regenerative farm in Cambridgeshire], then ferment, pickle, dry and preserve for later.
ADJUT PICKLE Sweet vinegar pickle made with cucumber, shallots and other veg, which is served alongside rich coconut curries and grilled meats.
(above) Coconut curry noodle
what’s the one... …sustainable British ingredient we should eat more of?
Heritage grains. They’re underplayed, really delicious and genuinely good for you. I eat far more wholegrains at home now than I ever did before. …ingredient you’re most surprised works in Thai food?
Fig leaves – they’ve got this green, young coconut flavour, and I use them to impart that fresh coconut note. …misconception people have about Thai food?
Balancing flavour
That it’s all spicy. It isn’t – there are sweet and mellow dishes, and the joy is having contrasts of flavour and texture on the table. …mistake we make when cooking Thai food at home?
Not making fresh curry paste. It’s more effort than opening a can, but it makes a huge difference and only takes about 10-15 mins. …piece of Thai kitchen kit every home should have?
At the base of all our dishes is what I call the “four ‘S’s”: sweet, salty, spicy and sour. I’m always trying to make those big, bold flavours work as one harmonious end product. Very rarely now would I cook a savoury dish and not put a bit of sugar in it, because if something’s very spicy, very sour and very salty, you need a touch of sweetness to bring everything into balance.
A good pestle and mortar. It’s not that expensive and will last for life – a big one makes easy work of curry paste. …smell that transports me to Thailand?
A floral waft of jasmine rice steaming with pandan leaf. …Thai ingredient you incorporate most in British food?
Fish sauce – it’s a building block of flavour.
COCONUT BASE
Ingredient swap
It’s the backbone to so many Thai dishes, so I always keep a good shop-bought one at home, like Aroy-D. Pop the can in the fridge in the morning and by evening, you’ll have a thick cream on top that you can scoop, leaving the thinner milk behind. In Thailand, you boil that cream until it splits, then fry your curry paste in it first to build richness before loosening with stock or water and the thinner coconut milk.
We swap traditional rice for UK-grown heritage grains (spelt, barley, emmer, naked oats), cooking them like rice – braised in stock – then wok-fried in fat like fried rice. Most of the time, we use artisanal Glastonbury honey instead of palm sugar. It’s seasonal, intensely flavoured, and stands up to bold Thai flavours in the way that good palm sugar does. For acidity (beyond limes), I reach for seasonal ‘sours’ like
rhubarb, green gooseberries and sea buckthorn – plus things like verjuice and house vinegars – for that sharp lift. Mustard or horseradish add a different kind of British heat – it’s not the same as chilli, but it gives a brilliant punch in the right place.
John Chantarasak is chef-owner of AngloThai in London, a restaurant that blends Thai cuisine with local, seasonal British produce. It earned a Michelin star within its first three months for its charcoal-and wok-driven cooking. anglothai.co.uk | @anglothai | @englishhippy APRIL 2026 goodfood.com 117
our tips
TO RAISE YOUR BAKING GAME Whether you’re new to baking or a seasoned pro, there’s always lots to learn. Here are the tricks, tips and techniques we swear by words LULU GRIMES
At Good Food, we spend lots of time talking about the tips we’ve learned, whether they’re from years ago or yesterday. Cooking is a lifelong learning experience; there are recipe books to enjoy, skills videos to watch, bakery items to eat and social media feeds of flaky, custardy joy to (doom) scroll through. The food world is teeming with ideas – good and bad. As a food team, we have about 73 years of experience between us. We’ve done a lot of baking and learned many things, some of which we hope you’ll find useful.
FOLLOW THE RECIPE
Unless you are a free-range, ‘I’ll take the result as it comes’ baker, it’s usually best to follow instructions… provided you trust your recipe supplier. Just be sure to measure everything carefully using scales, measuring spoons and measuring jugs.
Should your butter be soft or hard and cold? You can cream the former and grate the latter, but not vice versa. If you’re creaming butter and sugar, soft butter is more effective. Softened butter holds its shape but sinks into an indent if you push a finger against it – any softer won’t create a good bake. Put an upturned hot bowl over butter to soften it more quickly, but don’t use a microwave – you’re likely to end up with a puddle. Eggs also work differently when cold or at room temperature. Take chilled eggs out of the fridge an hour or so before use so the whites achieve more volume. However, eggs are easier to separate when cold, so chill them before embarking on meringues.
Photographs STEVE CARR, DAVIDE LOVATTI
Room temperature ingredients
in the know
CHECK YOUR EXPIRATION DATES FOR THINGS THAT MATTER Baking powder and bicarbonate of soda (baking soda) won’t activate if they are old and lack oomph. That cute old tin on the shelf? Dump the contents and keep the tin.
PASTRY RATIOS
The quantities for basic pastry are half fat to flour, so weigh your flour and you’ll need half the amount of fat to make a very easy-to-use pastry. A splash of hydration may be needed to bring it all together — a tablespoon or two of water, milk or beaten egg, which also helps to enrich the pastry. The more you increase the fat in this equation, the ‘shorter’ the pastry will be, meaning it will be harder for you to roll out or to line your tin with.
DITCH THROWAWAY BAKING EQUIPMENT WHERE YOU CAN Put Silpat or similar silicone mats or rolls of non-stick liner cut to fit your cake tins and baking trays on your Christmas/birthday list, and you’ll not need baking parchment again. If you do need parchment, look for recyclable and compostable brands. Many people like ready-cut parchment liners; if you’re baking lots of cakes at once, you may need them. Likewise, if you bake and freeze cakes with the liners between them, you don’t want to lock your reuseable liners in the freezer for months. Wash parchment carefully after you’ve used it; you should be able to get four or five uses out of each liner and they dry well in the residual heat of an oven. But don’t forget they’re in there. While on the subject of lining, you don’t need to waste butter under a lining when using baking parchment. Technically, you don’t need to butter a non-stick tin unless the lining is damaged. A selection of mob-cap-like bowl covers that fit over your bowls (and can be oiled if you are proving dough) will help cut out plastic wrap. That shop of usefulness, Lakeland, has a very handy set that are microwaveand mould-proof and can go through the dishwasher. We prefer the looser ones to the silicone stretchy ones that can ping around a bit. At a pinch, you can use shower caps though these aren’t labelled as food-safe.
Softened butter holds its shape but sinks into an indent if you push a finger against it – any softer won’t create a good bake
APRIL 2026 goodfood.com 119
in th the h k know now
8
OVENS AND THEIR SETTINGS Read the recipe and pay close attention to the oven temperature, remembering to go for the lower temperature if you only have a fan setting. Fan ovens add 20C and can ruin your bake if you don’t take that into account. Home ovens vary, so use the visual signs in the recipe as well as the timings – don’t hold the timings to gospel. If cooking in a different country to the one where your recipe was written, it’s useful to know if the ovens are different. American ovens are often bigger and without fan settings; in a UK oven, your bake will cook much quicker.
Learn visual clues… For example: you can check if your dough is ready to be baked by pressing it with a floured finger. If it springs back immediately, it needs longer; if it springs back slowly, it’s ready to go in the oven. Once baked, cakes should start to pull away from the sides of the tin, and a skewer should come out clean of cake mixture (a few residue crumbs are fine) when inserted into the middle.
…OR AURAL ONES
You can listen to cakes to check whether they are cooked – there should be a faint crackling noise emitting from the surface, which is moisture escaping. Too much noise and the cake is underdone; no noise and it’s probably dry. Oops.
7
Liquid measures Modern-day scales often have a liquid measure function. Unfortunately, different liquids have different densities, and this means the scales are inaccurate unless you’re just measuring water.
9
Better batter
The secret to perfect yorkshires is equal volumes of flour, eggs and milk. Barney Desmazery (our skills editor) has a foolproof recipe based on this ratio. He measured the volume of a 12 yorkshire pudding tin and then calculated the ingredients to fit. So whether that’s big or little ones, ensure equal volumes for your batter and you’re set.
120 goodfood.com APRIL 2026
HOLIDAYS
The ultimate river cruise experience
Prices from
Take an unforgettable journey along scenic waterways with expert guides, culture, comfort and fine dining
£2,099pp*
The Douro, Porto & Salamanca 8 days/7 nights June 2026 - November 2027 Prices from £2,099pp*
Burgundy, the River Rhône & Provence 8 days/7 nights June 2026 - October 2027 Prices from £2,149pp*
Explore Europe’s hidden Douro River, cruising past terraced vineyards, olive groves and charming villages. Savour outstanding Portuguese wines amid dramatic landscapes shaped by dams and Mediterranean sunshine.
From the lush green vineyards of Burgundy to the sun-kissed hills of Provence and the wild ruggedness of the Ardèche gorges to the medieval allure of Avignon – on this truly enthralling cruise every day is full of fascination.
Price includes
Price includes
● Return flights plus transfers
● Return flights or Eurostar from London St Pancras
● Seven nights on board a five-star ship with choice
of cabins with window or French balcony ● Delicious full-board dining, plus Captain’s Dinner ● Free drinks package plus complimentary on-board tea, coffee and wifi** ● Expert Riviera Cruise Director ● All port charges & airport taxes ● 20kg+ checked luggage
(supplement may apply), plus transfers ● Seven nights on board a five-star ship ● Your choice of spacious cabins with window or
French balcony ● Delicious full-board dining, plus Chef’s Dinner ● Free drinks package plus complimentary on-board tea,
coffee and wifi** ● Expert Riviera Cruise Director & Host ● All port charges & airport taxes
Experiences and/or extensions
● 20kg+ checked luggage
● Four visits including Mateus Palace Gardens, Castelo
Rodrigo, Lamego and a typical quinta with wine-tasting
Experiences and/or extensions
● Guided tour, lunch and flamenco show in
● Five guided tours including glorious Lyon, charming
historic Salamanca ● Dinner at Quinta da Pacheca with a selection of their wines ● Traditional Portuguese folk music show ● Guided tour of Porto and visit to a port wine cellar
Beaune with wine-tasting, historic Vienne, splendid Arles and intriguing Avignon ● Three visits including the magnificent Ardèche Gorges, the remarkable Pont du Gard and beautiful Tournon
TO REQUEST A BROCHURE Call 01283 742 398 and quote 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 printing. Single supplements may apply. Wifi connection speeds may vary. River cruises include an unlimited quantity of drinks from 10am to midnight while on board (selected drinks available.) **Terms and conditions apply, see online for more details. 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.
APRIL 2026 goodfood.com 121
inthe theknow know in
10
Only use chocolate chips for melting to a liquid if they are labelled for cooking with, or ‘melts’. Other chocolate chips are formulated to not melt as easily, so they retain their shape in muffins and cookies. This is why chunks of chocolate are used for some cookie recipes – the meltiness of chopped bars gives a different effect. Choose a 60-70 per cent chocolate to cook with – the lower percentage with more fat and sugar in it is better behaved in all weathers. If you’ve ever tried to make a ganache on a hot or very humid day, you might have discovered this the hard way. High percentage chocolate can be dry and grainy when cooked with. Cocoa plus chocolate gives you a better chocolate flavour – cocoa amps up the taste without adding more fat.
SUGAR SCIENCE FOR COOKIES Brown sugar adds chew, whereas white sugar brings crispness. A combo gives you balance, but a heavier brown sugar ratio (say 70/30) can give you that molasses-rich softness some of us dream about. Then there’s the curveball: icing sugar. Yep, icing sugar in the dough provides a melt-in-the mouth texture. It dissolves quickly into melted butter and gives you a cleaner, less gritty bite.
111
12
Fresh or dried yeast Barney (our sourdough expert) says using fresh yeast makes no difference to baking compared to dried/ fast active yeast. The latter keeps for longer and is so much easier to use. The equation for converting to dried from fresh is to halve the weight stipulated; if you want to convert dried yeast to wild yeast (starter), use 10 times the weight. What does make a difference is a slow prove versus cold prove. Barney says that a method that’s only used in artisan baking can be employed in all yeast baking – the longer and colder you leave something to prove, the more flavour it develops. Hot cross buns, cinnamon buns, pizza dough and any bread dough will have lots more depth of flavour if they’re given a minimum of 8 hrs (or up to 48 hrs) cold proving before you bake them.
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: 122 goodfood.com APRIL 2026
goodfoodeveryday.substack.com
Photographs BTKSTUDIO / E+, KAMPEE PATISENA / MOMENT / GETTY, ISTOCK / GETTY IMAGES PLUS, MIRAGEC / MOMENT / GETTY
Chocolate
Discover real food inspiration from all our trusted magazines
Read. . k o o C Eat. Repeat. Try now! Scan the QR code to order direct to your door or subscribe
collection
HOLIDAYS
Stunning coastal escapes Choose from dramatic Alpine lakes or sun-soaked Mediterranean islands, blending rich culture with striking natural beauty Riviera Travel works hard to deliver effortless adventures, offering a wide range of escorted tours and cruises across Europe’s diverse landscapes and cultures. It’s a continent rich in history, art, architecture and culinary traditions, so there is something for every traveller.
Prices from
£1,499pp*
Lake Maggiore, Orta and the Matterhorn Eight days/seven nights, May-October 2026 Prices from £1,499pp*
Sardinia: Alghero, Costa Smeralda and Corsica Eight days/seven nights, May-October 2026 Prices from £1,599pp*
Stylish Lake Maggiore straddles Italy and Switzerland, and was a favourite of Hemingway, Chaplin and other such luminaries. We also visit the equally beautiful Lake Como, plus the romantic gem that is Lake Orta, one of the most entrancing in Italy. You will experience possibly the world’s finest alpine scenery, chic Locarno and dramatic Zermatt, nestling famously at the foot of the mighty Matterhorn.
Experience a side of Italy that’s vastly different from the mainland, with pristine beaches on dazzling coastlines and, across an unspoiled hinterland, prehistoric settlements as well as traditional villages inhabited by wonderfully warm locals – even the cuisine has its own identity.
Price includes ● Return flights plus transfers
Price includes
● Seven nights in four-star accommodation
● Return flights from a selection of regional airports
● Daily breakfast and four dinners
with hotel transfers ● Seven nights in four-star accommodation ● Daily breakfast and dinner (stays at the Hotel Simplon are on a B&B basis) ● The services of our experienced tour manager
● The services of our experienced tour manager
Experiences and/or extensions
● Visit a family-owned agriturismo for a traditional
● Guided tour of the Baroque palace on Isola Bella ● Visits to Lake Como, Zermatt, Cannobio, Locarno
and Orta San Giulio
Experiences ● Guided tours visiting Alghero and Bonifacio ● Experience Nuraghe Santu Antine, Costa Smeralda’s
picturesque villages and inland Sardinia Sardinian dinner ● Enjoy a wine-tasting in one of the finest wine-growing
areas in Sardinia
● Journey on the Centovalli Railway through spectacular
Option to upgrade to a signature holiday with extra experiences included.
alpine scenery
TO REQUEST A BROCHURE Call 01283 742 398 and quote 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 printing. Single supplements may apply. Terms and conditions apply, see the website for more details. 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.
124 goodfood.com APRIL 2026
in the know
TRIED, TASTED,
RECOMMENDED The best food and drink, tried and tested words LUCY ROXBURGH
For Easter luxury
For traditionalists
RAVE COFFEE-INFUSED BLONDE CHOCOLATE EASTER EGG
SAINSBURY’S TASTE THE DIFFERENCE FRUITY HOT CROSS BUNS
Creamy, caramelised white chocolate blended with Rave’s coffee beans, plus a hidden layer of caramelised hazelnuts inside. £27.95 (300g), ravecoffee.co.uk
Winner of the ‘best traditional hot cross buns’ award in our Easter Taste Awards, these are generously filled with fruit and a touch of orange zest. £2 (pack of four), Sainsbury’s
For trend lovers
CHOCOCO PISTACHIO & RASPBERRY MILK CHOCOLATE EASTER EGG Handmade in Dorset, this pretty milk chocolate egg is studded with dried raspberries and crunchy pistachios. £16.50 (175g), chococo.co.uk
For full indulgence
SNOWDONIA CHEESE & CHOCOLATE TASTING BASKET Here’s a way to end the chocolate vs cheese debate: just have both! This sharing basket pairs four Snowdonia cheeses with four single-estate Willie’s Cacao chocolate bars. £48, snowdoniacheese.co.uk
For an award-winning sip
Prices correct at time of printing
SANDFORD ORCHARDS RED ZERO This crisp cider is the alcohol-free version of Devon Red from Sandford Orchards, Devon’s oldest working mill. Red Zero was crowned best non-alcoholic cider at the World Cider Awards, and is made using traditional apple varieties and real fermentation. £2.50 (300ml), sandfordorchards.co.uk k
For a classic combo
TERRY’S CHOCOLATE ORANGE MARBLE EASTER EGG Who says chocolate oranges are just for Christmas? This new marbled egg comes with a chocolate orange, too – ideal for sharing. £14 (425g), Sainsbury’s and Ocado
For top-tier curries
For a universal condiment
PAYST CURRY PASTES
TRACKLEMENTS SWEET CARROT & PINK PEPPERCORN RELISH
Chef Sebby Holmes of Farang in Highbury, London has created two new, authentic Thai pastes: panang is sweet and nutty, while hung lay is rich and aromatic. An easy route to a restaurant-level curry in your own kitchen. £4.75 (100g), payst.co.uk
A twist on a Bengal-inspired pickle, this vibrant relish combines carrots with Bramley apples, garlic, ginger and warming spices. £3.95 (200g), tracklements.co.uk
APRIL 2026 goodfood.com 125
18ñ21 June 2026 NEC, BIRMINGHAM
Serving up
s e t i b y t i r b cele Brand-new to the Big Kitchen theatre, feel-good entertainment with delicious foodie chat! The Big Kitchen is the heart of the show, where top chefs and experts cook and bring incredible dishes to life before your eyes, with the help of theatre sponsor HexClad. Enjoy culinary inspiration from James Martin, Si King, Lisa Faulkner, Gennaro Contaldo and more, plus this year we’re spicing things up with brand-new Celebrity Bites sessions! Join Kelvin and Liz Fletcher, Greg Rutherford, Joanna Page and Angellica Bell in the theatre as they take to the stage. Alongside hosts Marcus Bean and Andy Clarke, they will dive into irresistible celebrity chat, served up with irresistible summer recipes and cocktails! Book your seat for these unmissable sessions.
SUBSCR
IBER CL
UB
SAVE 25% * using you r uniq when booue number king
Your ticket includes entry to
Step aboard the Princess
FRFN⊇ LO FOXE
Raise a glass at the immersive cocktail workshop experience inspired by the elegance of Princess Cruises’ onboard bars, and hosted by cocktail connoisseur Andy Clarke. You’ll shake, stir and sip signature serves while learning techniques in this relaxed, hands-on session. Book now!
Fresh thinking, NEW
KHDOWK\ OL⊆ QJ
Join Good Food Deputy Health Editor Issie Keeling as she brings honest, evidence-based wellness advice to the new Let’s Talk Good Health by Good Food stage. She’ll debunk health myths, share simple, realistic tips, and help you eat and live well with confidence, in easily digestible sessions.
6DYH RQ WLFNHWV Book your tickets today and use code GFR5 to save 20% on tickets
WITH THANKS TO OUR SPONSORS: Headline sponsor
Big Kitchen sponsor
Fabulous Food Finds Tasting Theatre
Cocktail Club sponsor
*20% off valid on adult/standard-entry tickets. Offer ends 23:59pm on 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 is subject to change. Details correct at time of print.
BOOKS
for
COOKS Our reviewer Fiona Forman tries fish curry from Soomaaliya by Ifrah F Ahmed and casts her eye over other top titles recipe photograph DOAA ELKADY
The Civil War has deeply impacted every aspect of Somali life over the last 35 years, including its food culture. Somali traditions have long been preserved through oral storytelling rather than written records, and with very few Somali cookbooks in existence, many of their rich food traditions and family recipes were lost as millions were forced to flee. Ifrah’s family sought refuge in the US, but her mother, keen to keep their culture alive, taught her how to make traditional dishes, which paved her way into the culinary world. Ifrah says, “I came to the United States as a refugee in 1996. My story and that of my family closely mirrors the experience of the more than two million other Somali people in the diaspora. We were families who were living peacefully in our homeland one day, and fleeing to any country that would have us the next.” Little is known about Somali food outside of Africa, and unlike other neighbouring countries like Ethiopia, it hasn’t yet entered the food mainstream. With Soomaaliya, Ifrah hopes to change that by showing how diverse Somali food is; you’ll find pilafs, stews, baasto (pasta) dishes (a delicious blend of Italian and East African cuisine after Italian colonial rule), and cardamom-spiced bakes. Spices are hugely important, and xawaash is the main spice mix used as the base for so many dishes, including mallay qumbe (opposite), a soothing, fragrant curry, with a mild background heat from the black pepper. Perfect when you want something quick and comforting.
128 goodfood.com APRIL 2026
Recipe extracted from Soomaaliya: A Cookbook by Ifrah F Ahmed (£28, Hardie Grant North America). Food photographs © Doaa Elkady.
With very few Somali cookbooks in existence, many of their rich food traditions and family recipes were lost as millions were forced to flee
in the know
Mallaay qumbe (coconut fish curry) Despite Somalia’s long coastline, seafood has not traditionally been a big part of the Somali diet outside of coastal towns. In most of the country, red meat has been king, and both seafood and poultry have been seen as lower-class food, or not “real” food, in comparison to red meat. More recently, interest in seafood consumption is growing. Mallaay qumbe can be found up and down the East African coast, including in the coastal towns of southern Somalia. This version is distinctly Somali, due to the addition of xawaash and creamy coconut milk. SERVES 4 PREP 10 mins COOKS 30 mins EASY
450g barramundi or other firm white fish, cut into serving-size pieces 2 tbsp olive oil 1 medium red onion, chopped 2 large Roma tomatoes, finely chopped 8 garlic cloves, finely chopped 400ml can coconut milk 16g coriander leaves, finely chopped, plus extra to serve 4 tsp xawaash (see recipe, right) steamed white rice, to serve
1 Sprinkle ¼ tsp salt over the fish, then set aside. 2 In a pot just large enough to accommodate the fish in one layer, heat the oil over a medium-high heat. Once the oil is hot but not smoking, add the onion and cook, stirring, for 8-10 mins, until almost translucent. Add the tomatoes, cover, and cook for 7 mins, occasionally stirring and smashing the tomatoes down as they cook. 3 Add the garlic and cook for a minute or two, then add the coconut milk, coriander, xawaash, and 1 tsp salt; stir and cover. Cook for 4 mins to allow the flavours to come together, then add the fish, making sure the coconut milk covers the fish (if necessary, add a splash of water to cover). Cover and cook for 8-10 mins, until the fish can be easily flaked with a fork. Serve the curry with rice, topped with more chopped coriander.
Xawaash (Somali spice mix) It’s no exaggeration to say that xawaash is at the heart of Somali cuisine. It is Somali history on a plate – a culinary reminder of Somalia’s centuries of global trade, particularly along the Indian Ocean. Xawaash is what makes many dishes taste distinctly Somali. MAKES about 260g PREP 5 mins COOK 2 mins EASY
100g cumin seeds 70g coriander seeds 35g black peppercorns 1 small-to-medium piece of cinnamon bark 2 tbsp green cardamom pods 1½ tsp whole cloves 30g ground turmeric
1 Toast the cumin, coriander, peppercorns, cinnamon bark, cardamom pods and cloves in a medium frying pan over a medium heat, stirring constantly so the spices don’t burn. The spices are toasted when they have a slightly darker colour and become fragrant, 1-2 mins. 2 Transfer the toasted spices to a blender or spice grinder and blend until they become a fine powder. Transfer to a bowl and mix in the ground turmeric until it’s fully incorporated and the spice mix is golden brown. Leave to cool completely, then store in an airtight container.
GOOD TO KNOW 1 of 5-a-day • gluten free
Good Food recommends
PER SERVING 365 kcals • fat 25g • saturates 16g • carbs 9g • sugars 6g • fibre 3g • protein 25g • salt 0.52g
Weeknight Vegetarian by Joe Woodhouse (£26, Kyle Books) Minimise stress on busy days with chef and author Joe’s new book, full of inspiring, colourful, meat-free dishes like mushroom parmigiana, squash saag and garlic-chilli potato dumplings. Plenty of the dishes can be batch-cooked, and it’s full of make-ahead info and handy tips to help you get dinner on the table in no time. Perfect for vegetarians or those who want to jazz up their meat-free repertoire.
The Coastal Forager by Mark Williams (£28, Skittledog) Foraging guide and chef Mark shows how to safely identify, harvest and cook the abundance of wild coastal food that can be found on our shores. He takes us through the different landscapes and what you’ll find there, from wild thyme and rock samphire from the cliffs to sea kale and sea beet from the beach. There’s also a guide to shellfish foraging and brilliant recipe ideas. APRIL 2026 goodfood.com 129
I
LOCAL HEROES
“We recycle our town’s food waste” Steph Robinson and Ffin Jordão left their jobs to transform unwanted leftovers into compost in Machynlleth, Wales
130 goodfood.com APRIL 2026
t was the lockdown rush for “black gold” that started it. There wasn’t enough compost to go around, and we noticed how much food waste our town was producing. We’re Steph and Ffin, a former diversity & inclusion director and water resources officer from Machynlleth. We left our jobs and, with the help of fellow compostistas, set out to close a loop in our local food system. The result: Criw Compostio, a non-profit waste management company producing 11 tonnes of peat-free compost each year using our town’s leftovers. Each week, we collect about 800 litres of food waste from local cafés, restaurants and the community hub. Our electric van transports the waste to Lloyd’s Coaches bus shelter, where our microbes digest peels, scrapings and out-of-date produce. Before composting, we save any bones to make bonemeal, then feed the rest to our hand-spun digesters. Our compost is biologically alive and reflects its origin – you might find egg or mussel shells in it, which benefits plants and sets it apart from shop-bought compost. We sell the compost in pay-as-youfeel bags, used by gardeners and the commercial growers who supply food to the cafés. In 2024, we hosted a free composting school, which has kicked-started community projects in Essex, Carmarthen, Newtown and Birmingham – one of which is now award-winning. Businesses tell us we give them hope – in a world of complex problems, a simple, local solution can feel like a powerful thing.
How to compost at home • Love thy heap Composting is like beekeeping: visit it often. Stir it, chop things into it and pay attention. Regular check-ins will tell you what’s working and help solve common problems like rodents or red mites. • Compost on any scale In a flat? Try a bokashi compost tub on your windowsill or sprinkle crushed eggshells directly onto your plants’ soil. Got food waste but don’t want to compost at home? Take it to a community composting scheme like ours – and bring your neighbours’ waste, too! • Find the joy When you’re preparing dinner, you’re also preparing a meal for billions of microbes. Thinking about compost this way can quietly change how you see waste and your place in the food system. For more information • Find out more at criwcompostio.co.uk
APRIL 2026 goodfood.com 131
WHY EASTER is the PERFECT TIME for a
FOOD RESET
Chef and food writer Ali Honour welcomes the season of rebirth – not least because it feels like the ideal moment to appreciate the food we celebrate with in a whole new light
MY EASTERS GROWING UP My childhood Easters were a sugar-dusted fever dream. The Easter Bunny – that stealthy, nocturnal chocolatier – somehow broke into the house every year, leaving foil-wrapped eggs tucked into shoes, behind sofa cushions, sometimes even in the washing machine (no questions asked). The two weeks before, Easter prep was fuelled by hot cross buns. And, before then, things kicked off with Pancake Day. Easter Sunday was like Christmas 2.0: all the feasting, none of the religion. Lamb in the oven, daffodils in jam jars and the unmistakable smell of roasting, renewal and singed mint sauce. 132 goodfood.com APRIL 2026
School assemblies, on the other hand, were all about the religious ceremony, delivered with biblical solemnity – but to my young ears and TV comedy obsession, they sounded dangerously close to Monty Python sketches. Then came simnel cake and marzipan’s resurrection, which, as with Christmas cake, was peeled off in disgust. I do, however, remember colour after the winter, sunshine through those intermittent showers and the feeling of change in the air. Back then, Easter meant treats, food rituals and the first taste of spring indulgence. It was delicious, messy and uncomplicated.
MY EASTERS NOW
The more I’ve learned about food systems, the more Easter has evolved from a sugar festival into something more profound
Fast-forward a few decades, and while there’s still chocolate, the meaning and menu have changed. Now, I want to know where that chocolate comes from, who harvested the cocoa and whether they were paid fairly. Knowing that around 60 per cent of the world’s cocoa comes from just two countries – Ghana and Côte d’Ivoire, where child labour remains a documented issue – it’s hard to sink mindlessly into a hollow chocolate egg. I look for bean-to-bar makers, short supply chains, chocolate that tastes like cacao and not nostalgic with shocking amounts of palm oil. The more I’ve learned about food systems, the more Easter has evolved from a sugar festival into something more profound. Because Easter is, at heart, a story about rebirth – and not just in a spiritual sense. It’s the season when soil softens, sap rises and farmers begin again. Spring is the time of year when regeneration is visible to the naked eye – you can see the world waking up. Now, my Easter table is a celebration of that awakening. It’s less about excess and more about resilience: resilient soil, resilient farmers, resilient food and resilient choices that don’t cost the earth. Think: bright green fava beans, asparagus that squeaks when snapped, eggs with sunset-orange yolks from hens that spent their days scratching and sunbathing, vibrant rhubarb I can’t wait to eat, and lambs in the field. I no longer have a mountain of lamb on the dinner table, but a small amount – served with beans – for my guests, sourced from farmers who treat the land as a living organism, not an industrial input. Because good food isn’t just fuel – it’s connection to nature, culture and each other. And, Easter, with its symbolism of renewal, is a perfect moment to begin again – to eat with intention, celebrate abundance without waste and remember that every meal can help regenerate the world beneath our feet.
Ali Honour is a chef who thinks recipes should come with footnotes about planetary health. Having fed summitgoers, corporates and communities alike, she champions a plant-forward table where beans (the humble heroes of soil and stomach alike) take centre stage. Her book BEANS is available from blastabooks.com. @honouryourfood
APRIL 2026 goodfood.com 133
10 surprising (and joyful) ways to celebrate Easter and the planet 1 Let spring write the menu Forget imported avocados that travelled more miles than a seasoned backpacker. Spring ingredients are naturally low-carbon: • Seasonal vegetables can have up to 10 times lower emissions than out-of-season produce grown in heated greenhouses. • Early crops like wild garlic, rhubarb, spring onions, greens and fava beans require little intervention – nature does the heavy lifting. Build your menu from what’s thriving locally. If it grows near you right now, it belongs on your plate.
2 Buy chocolate like you’d buy wine Good chocolate has terroir – flavour shaped by the soil, climate and craft: • Around 30 per cent of the price of a “big brand” chocolate bar reaches the cocoa-growing country. • For some bean-to-bar makers, that number is up to 300 per cent more per kilo paid directly to farmers. So, choose small-batch chocolate that protects the environment as well as producers.
Easter lamb is a tradition, but traditions can evolve: • Lamb sourced from regenerative farms could sequester carbon, improve soil structure and increase biodiversity. • Studies suggest that shifting just 20 per cent of a meal to pulses could cut its carbon footprint by up to half. Make beans the headliner and let a small piece of high-welfare lamb play a beautiful cameo.
Good chocolate has terroir – flavour shaped by soil, climate and craft 134 goodfood.com APRIL 2026
Photographs CRISTIAN BARNETT PHOTOGRAPHY, NINA CLARIDGE PHOTOGRAPHY
3 Don’t cancel lamb – curate it
4 Waste nothing, celebrate everything A peel is not rubbish – it’s flavour in disguise: • Food waste accounts for eight to 10 per cent of global emissions. • In the average household, about 30 per cent of food waste is edible trimmings. Roast cauliflower leaves, candy citrus peel, blitz carrot tops into pesto and feed eggshells to compost – Easter cooking is joyful alchemy.
Roast cauliflower leaves, candy citrus peel, blitz carrot tops into pesto and feed eggshells to your compost – Easter cooking is joyful alchemy
5 Roast once, feast thrice Your oven works hard, so make the most of every watt. Roast big trays of spring vegetables and transform them for the week ahead: • Day 1: warm salad • Day 2: grain bowl • Day 3: soup Using your oven efficiently can cut cooking emissions by up to 70 per cent compared to cooking small portions multiple times.
6 Invite the outdoors in Skip decorations destined for landfill, such as plastic grass or bunnies. Instead, bring in branches, herbs, moss, wildflowers and spring greenery. Biodegradable décor means a lower footprint and infinitely better vibes. Plus, real nature smells like spring!
7 Respect the people behind the plate Sustainability isn’t just ecological, it’s social: • Only three per cent of the money spent on food globally goes back to the farmers who grow it. • Regenerative farms often operate on razor-thin margins. Ask where your food comes from – choosing local, high-welfare, small-scale producers supports real livelihoods, not anonymous supply chains.
APRIL 2026 goodfood.com 135
The planet doesn’t need perfection, just more people who are trying
8 Make leftovers exciting Leftovers aren’t scraps; they’re ingredients with a head-start. Reducing household food waste by just 15 per cent would save the average family hundreds of pounds per year. Transform yesterday’s roast veg into Easter pie, bread into pudding or chocolate into truffles. Call it culinary reincarnation.
9 Let joy be the secret ingredient A regenerative table isn’t about sacrifice – it’s about pleasure, sharing plates, laughing loudly and celebrating the season. Nature thrives in imperfection; your Easter table can, too.
10 Treat Easter as your annual reset Let Easter be your gentle, delicious reminder that small shifts matter: • Eat seasonally • Reduce waste • Support local systems • Celebrate food that regenerates the land. The planet doesn’t need perfection, just more people who are trying.
136 goodfood.com APRIL 2026
advertisement feature
GET 10% OFF!
HOTBIN Mini (100L) RRP £190 HOTBIN (200L) RRP £255 HOTBIN MEGA (450/700L) from £480
Cook, eat, grow, repeat
All prices include free standard UK mainland delivery.
Want to reduce the amount of food waste going into landfill? HOTBIN is here to help you turn it into compost instead
F
rom fruit-packed crumbles to hearty vegetable soups, there’s nothing more satisfying than cooking with your own homegrown ingredients. But no matter how much you try to minimise your waste, even the most careful cooks end up with peelings and plate scrapings. That’s where HOTBIN comes in. With HOTBIN’s hot composters, it’s easier than ever to transform your kitchen scraps into nutrient-rich compost that can support the growth of your next crop. So, if you want to make your food habits more sustainable, read on to discover how HOTBIN can help you make the most of every meal.
Sustainable and speedy A typical HOTBIN 200L user composts a minimum of 260kg of food and garden waste each year. And as a hot composter, HOTBIN is not only faster than traditional composting systems, allowing you to produce your own compost in just a few months, but it can also compost a wider range of waste, too. Suitable for both small outdoor spaces and larger gardens, the HOTBIN composts fruit and vegetable peelings, meat, dairy, small
bones, garden waste and more. It may even help you save money on trips to the garden centre, as homemade compost is great for improving soil quality and plant yields.
Simple and smell-free HOTBIN’s hot composters are compact, incredibly easy to use and fit neatly into everyday life, with no turning, plug-in heat sources or accelerators required. By creating heat naturally, they reach temperatures of 40-60°C, so you can produce compost all year round. What’s more, the HOTBIN contains a built-in carbon-filter that captures and neutralises smells before they can escape, so you won’t notice any bad odours or attract unwanted visitors.
The recipe for success With HOTBIN, food and garden waste becomes a resource, not rubbish – creating a continuous, closed-loop cycle: cook, eat, grow, repeat. To start your HOTBIN, simply add your chopped waste to the top, combine it with shredded paper or cardboard to help control moisture levels and woody material to improve airflow, then remove the compost once it’s ready.
To learn more and claim your discount, scan the QR code or visit hotbincomposting.com
APRIL 2026 goodfood.com 137
Awarded to the 200L only
Made in the UK, HOTBIN’s award-winning composter is available in a range of sizes, from 100 to 700 litres. Use code GFOOD26 to enjoy 10% off these products until 30 April 2026.
G R E AT ES CA PES
TUSCAN RETREAT Take in sweeping vineyard views on a luxury estate in one of Italy’s premier wine regions words LILY BARCLAY
S
et deep in the Val d’Orcia, amid rolling vineyards and spectacular hillside scenery, Castiglion del Bosco is Tuscany at its most cinematic. Wake early to watch the landscape change as the early morning mist rises above the hills. This vast 5,000-acre estate, anchored by a beautifully restored medieval borgo, feels less like a hotel and more like a private Tuscan village, steeped in rich history and preserved with the utmost attention to detail. Rooms and suites are housed in honey-coloured stone buildings; inside, you’ll find terracotta floors, plush beds and furnishings, generous terraces and far-reaching vineyard views. Villas with private pools up the ante for longer stays, and are perfect for families seeking privacy.
138 goodfood.com APRIL 2026
The culinary heart of the estate is the two-Michelin-starred Ristorante Campo del Drago, with a menu that champions refined, modern Tuscan flavours, but remains rooted in the surrounding landscape. Ingredients for dishes come from the estate and its neighbouring producers, with Brunello di Montalcino – produced at the Castiglion del Bosco winery on site – served alongside. Ristorante Campo del Drago’s tasting menu is a work of art in its own right: expect dishes like turbot on the bone with leeks & olive, foie gras with pear & quince, or vegetable ravioli with pear, citrus & saffron. The hospitality is knowledgeable and warm, and the staff are charming and attentive across the whole hotel. Enthusiastic foodies can participate in Tuscan cooking classes and winetastings, or take a tour of the hotel’s impressive vegetable gardens.
travel
Photographs STEVE CARR, DAVIDE LOVATTI
This feels less like a hotel and more like a private Tuscan village, steeped in rich history
For something more relaxed with the family, Osteria La Canonica delivers comforting Italian classics, including lobster ravioli, wood-fired pizzas and pappardelle with wild boar ragu. For children, the scale of the estate is a major advantage – heated outdoor pools allow for comfortable swimming beyond the height of summer, while the open landscape provides space to explore and enjoy nature. Local deer move through the hotel grounds and are often found helping themselves to the plentiful garden. Older children and teenagers can enjoy complimentary bikes on designated cycling routes,
giving them a sense of independence within a safe, contained environment. Younger guests are also catered for through a supervised kids’ club, with activities focussed on outdoor play, creative workshops and simple cooking experiences. The staff are so engaging that even the shyest children will soon relax into their new surroundings. And, while the children are cared for, parents can make use of the spa, which provides a quiet refuge for treatments and thermal experiences – like hot stone massages, facials and a sound bath – for the ultimate relaxing family escape.
HOW TO BOOK For a seven-night stay at Castiglion del Bosco based on two adults and two children sharing a three-bedroom villa, or for other holiday packages, please go to castigliondelbosco.com for the latest pricing and offers.
APRIL 2026 goodfood.com 139
T H R EE O F T H E B EST
LONDON
GASTROPUBS Make time to savour innovative dishes at one of the capital’s most cutting-edge gastropubs words ANDY LYNES
I
n the second part of our rundown of new-wave gastropubs, we turn to London’s pub scene – a resilient collection of old-school locals, polished dining rooms and everything in between. Among them are pubs that have firmly earned their status as foodie destinations: one pays homage to the city’s Desi pub heritage with vibrant south Indian cooking, another puts a Mediterranean spin on the chophouse and Soho’s The Devonshire, famed for its Guinness pour and elevated plates, goes from strength to strength, recently rising to number one at the UK’s Top Gastropub Awards. Together, they show just how broad – and exciting – the modern London gastropub can be.
THE DEVONSHIRE Denman Street’s The Devonshire is less a pub and more a phenomenon – one that not even owners Oisin Rogers (renowned London landlord), Charlie Carroll (owner of Flat Iron steak restaurants) and former Fat Duck head chef Ashley Palmer-Watts could have anticipated. The always-packed ground-floor bar resembles the mosh pit at a Metallica gig, except everyone is drinking excellent Guinness. Head to the first-floor dining room for a menu of in-house butchered cuts of meat cooked over a wood ember grill. Must-orders include the signature scallops with bacon and aged malt vinegar, and the beef cheek and Guinness suet pudding. Reservations
140 goodfood.com APRIL 2026
travel
Old‑school locals, polished dining rooms and everything in between
are hard to come by, but the roof terrace with views over Soho is reserved for walk-ins only. devonshiresoho.co.uk
Photographs ANDREW HAYES-WATKINS, ESME MAI
ALF’S AT THE ALFRED TENNYSON This smart Belgravia pub is part of the eight-strong Cubitt House group that also includes The Orange in Pimlico and The Barley Mow in Mayfair. All of the pubs’ menus are overseen by chef Ben Tish (formerly of The Salt Yard Group), including Alf’s, the first-floor dining room of The Alfred Tennyson that’s decked out in floral wallpaper and plum-coloured wood panelling. There are chophouse classics like steak tartare and a choice of grills, and Tish’s love of Mediterranean food comes through in dishes such as lamb chop with smoked aubergine. Make sure to leave room for the signature seasonally changing soufflé. Pub classics, including fish and chips, are served in the downstairs bar. cubitthouse.co.uk/room/alfs
THE TAMIL PRINCE Sister pub of The Tamil Crown, The Tamil Prince is an update on the Desi pubs of the 70s that were run by Indian immigrants and served Punjabi food to
the local immigrant community. Set in the upmarket Barnsbury area of Islington, the former Cuckoo pub has been given a smart dark green paint job and now offers a menu of southern Indian snacks, grills and curries, including battered chicken lollipops with chilli sauce, chettinad lamb curry and the signature oversized chana bhatura – deep-fried bread served with raita. The pub’s list of creative cocktails includes a negroni flavoured with Tamil spices. The pub is also open for breakfast, serving south Indian vegetarian dishes such as masala dosa. thetamilprince.com
APRIL 2026 goodfood.com 141
HOLIDAYS
Prices from
Sicily or Puglia: discover Italy’s treasures
£1,359pp*
Explore sun-kissed shores, ancient towns and stunning landscapes with timeless Italian charm
Classic Sicily, Etna & Taormina 8 days from £1,645pp Departs May 2026 to October 2027
Puglia and the South – Undiscovered Italy 8 days from £1,359pp Departs March 2026 to October 2027
Discover Sicily’s ancient treasures, natural wonders, sun-kissed beaches and elegant resorts. This two-centre escape pairs Cefalù and Palermo with a stay beneath Taormina. Explore Roman Piazza Armerina, marvel at snow-capped Mount Etna and uncover historic Syracuse, home of Archimedes, completing an unforgettable Sicilian adventure.
Relax on the Adriatic and uncover Italy’s sun-kissed Puglia. Explore whitewashed Ostuni, Alberobello’s iconic trulli and Matera’s extraordinary caves. Visit Baroque Lecce – the ‘Florence of the South’ – and wander its old town, home to a remarkable Roman amphitheatre and fascinating ancient remnants.
Highlights and inclusions Highlights and inclusions
● Seven nights’ dinner, bed and breakfast
● Seven nights’ carefully chosen half-board
accommodation at the four-star Hotel del Levante, Torre Canne ● Explore Lecce’s Baroque buildings and Roman ruins on a tour ● Tour the cave network at Matera to discover the UNESCO-listed wonders of its Sassi cave dwellings ● Spend seven nights beside the Adriatic Sea ● Take in Alberobello’s traditional, conical trulli houses ● Witness hilltop Ostuni’s white walls gleaming in the Italian sun ● A tour of Apulia, Cisternino, Ostuni and Alberobello ● Coach travel and transfers throughout ● Return flights to Bari ● Fully escorted by a friendly, experienced tour manager
accommodation in Mazzaforno and Giardini Naxos ● Experience a walking tour of Sicily’s capital Palermo ● Visit Syracuse, rich in Greek and Roman history ● Spend four nights in a charming hotel beneath fabled Taormina ● An excursion to Cefalù ● Visit Monreale’s Benedictine monastery ● Travel by cable car to the top of Etna, one of the highest volcanoes in Europe ● A visit to the mosaics at the Villa Romana Casale ● Return flights to Sicily ● Coach travel and transfers throughout ● Fully escorted by a friendly, experienced tour manager
TO REQUEST A BROCHURE OR TO BOOK Call 0303 330 0949 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 printing. Single supplements apply. Newmarket Holidays reserves the right to cancel, change or amend any tour.
142 goodfood.com APRIL 2026
travel
Photographs ISTOCK / GETTY IMAGES PLUS, PETER BURNETT / E+ / GETTY, ISPICE, ANDREW MILLIHAN / PA IMAGES / ALAMY STOCK PHOTO
8 T H I N G S TO T RY I N ...
HAND-DIVED SCALLOPS
STORNOWAY BLACK PUDDING
LOCAL STRAWBERRIES
Scallops are in abundance in many lochs – seek out the hand-dived variety, as industrially trawled scallops will be grittier (and aren’t good for the environment). You can’t beat a grilled or seared scallop with a crunchy, golden crust, especially drenched in butter and served in the shell.
Stornoway, in the Outer Hebrides, is home to this black pudding, which holds PGI (Protected Geographical Indication) status. Firmer than the average and packed with oatmeal, seasoning and spices, it’s an essential component of a full Scottish breakfast — it fries up a treat.
Scottish strawberries come into season later than their English counterparts – usually in July – thanks to the colder climate and soil. Picked at their best, they’re incredibly sweet and flavoursome. They don’t need much to be delicious, just a dab of cream, if you fancy.
LANGOUSTINES Like scallops, langoustines are plentiful in the waters of the Highlands. Sweet, juicy and super-fresh, the best option is to cook them simply so you can enjoy the natural flavour. Grilled, barbecued or poached are all great options, served with just some garlic butter and soft herbs.
THE SCOTTISH HIGHLANDS The rugged mountain landscape of north-west Scotland is home to lots of fresh produce and nostalgic flavours
SHORTBREAD
SCOTCH WHISKY
WILD VENISON
FRESH FISH
This classic biscuit is a nostalgic favourite across the UK but proper Scottish shortbread is truly exceptional in its simplicity. While it’s just a few ingredients – sugar, butter and flour – they come together to create crumbly, buttery magic. It’s an essential treat alongside a cup of tea.
Distilleries are dotted across the Highlands. If a ‘wee dram’ isn’t usually your thing, we’d recommend a tour or course, so you can learn more about the rich and varied world of scotch – from lighter malts to peaty beasts. Scottish cheese is a great partner to this iconic spirit.
Sustainable due to its abundance, venison from a Highland estate is well worth trying, especially if it’s been dry-aged and has good fat marbling, which ensures extra tenderness. It can stand up to very bold flavours, and is fantastic alongside fruit like blackberries and redcurrants.
Many of the Highlands’ best restaurants have menus centred around fish. But, stocks can fluctuate – Atlantic salmon is currently on the endangered list, for example – so consider sustainability. Wild trout, John Dory and plaice are all native, and best served simply.
APRIL 2026 goodfood.com 143
travel
THE TRIP LIST
THE LINDT GOLD BUNNY HUNT
28 March-12 April Explore 100 acres of beautiful gardens and look out for the famous Lindt gold bunny statues, with a Lindt chocolate bunny up for grabs at the end. Tickets: adults from £10.30, children from £5.20 Location: Hillsborough Castle and Gardens hrp.org.uk
Celebrate Easter outdoors and sample the very best West Country produce compiled by RACHEL GUNTER
HAMPSHIRE BIODIVERSITY & REGENERATIVE FOOD FESTIVAL
EAT:FESTIVALS
Throughout April A showcase for the best West Country food and drink producers across Somerset, Gloucestershire, Wiltshire, Devon, Dorset and Cornwall. Events are held throughout spring and summer for a fabulous family day out. Tickets: free Location: Across the Southwest eatfestivals.org
144 goodfood.com APRIL 2026
EASTER AT BLENHEIM
3-6 April Enjoy a whole host of family activities throughout the school holidays, all on the grounds of one of England’s most magnificent palaces. Tickets: adults £31, children £15 Location: Blenheim Palace blenheimpalace.com
YORK CHOCOLATE FESTIVAL
1-5 April Enjoy all things chocolate in the historic town of York. Shop at the festival market serving up baked and sweet goods, hunt for samples on the chocolate trail and take part in family-friendly chocolate activities. Tickets: Priced per event Location: York yorkfoodfestival.com
Photographs HISTORIC ROYAL PALACES, SHANNON PARKER PHOTOGRAPHY
11 April Meet a collection of regenerative and organic growers, bakers, makers, crafters and charities at this one-day festival. Free to enter, you can browse the best of the local food scene, as well as contributing to a wilder and more diverse environment. Tickets: free Location: Guildhall Square, Southampton regenerativefoods.co.uk
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 Multiplatform content assistant Ao Lan Guo
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 Alice Shields maternity cover (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 Publishing Awards 2023
AOP Digital Publishing Awards 2023
Best Online Brand: Editorial Team of Consumer the Year: Consumer Good Food Good Food and olive
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
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.
goodfood.com and olivemagazine.com
BSME Awards 2021 Editor of the Year, Food & Drink Lily Barclay
PPA Awards 2021 Media Brand of the Year Good Food
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.
APRIL 2026 goodfood.com 145
last bite
Test. Taste. Repeat.
A snapshot of what we’ve been cooking, filming and loving in the Test Kitchen
Sprout it like it’s hot We love an experiment, so we’ve been sprouting grains – including chickpeas, beans and lentils – to use in breadmaking. Science + flavour = total win.
Pavlova pandemonium Even recipe pros hit a sticky meringue moment. After multiple versions of our cover star (and a few sighs), we arrived at pavlova perfection – humidity, you devil!
Rain or shine, we BBQ! We’ve been out in the office garden (since February!), braving the rain and firing up the barbecues. Fingers crossed the sun joins the party for Easter – our tastebuds are ready for chargrilled action!
146 goodfood.com APRIL 2026
Easter egg cookie glow-up We tried mixing leftover chocolate eggs into cookies and discovered crunchy, gooey perfection. Head to goodfood.com for more Easter baking inspiration.
Your Good Food everywhere, all at once Find more fantastic recipes, fun feeds and great reads at: @goodfoodeveryday goodfood.com goodfoodeveryday.substack.com
Spice up
your
midweek
s l a e m
Get everything you need
Find healthy recipes
See a daily breakdown of 7 key nutrients
Including more than 1,000 from
Start your 7-day free trial today