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ALL TASTE, ZERO WASTE

TOP CHEFS SHARE THEIR TIPS

June 2026

Pasta salad alla norma • Glazed chicken legs with Dijon butter, capers & crispy potatoes • Cherry custard galette

The fluffiest bake you'll ever make

BBQ BONANZA

scones

WE LOVE CREAM FIRST? OR JAM? JOIN THE GREAT DEBATE (p8)

• Zesty salads • Cooling cocktails • Moreish dips

FEEL-GREAT SUMMER SHAPE-UP PLAN: 16-page special

£6.99

Welcome to

JUNE S

cones were the first thing I learned to cook. I was 14, the only boy in a home economics class of 30 girls, and very keen to prove that I could hold my own. My efforts were… not a triumph. Hard as a paving slab, and with a flavour no amount of jam or cream could rescue. I’ve not baked them since – until now. Turn to page 8 for a genius version by our head of food, Cassie, and you’ll see why. They’re light, fluffy and slathered with cream and strawberry compote. But that got us thinking: which should go first – jam or cream? It’s a debate that divides the UK (well, the South West, anyway). I’ve nailed my colours to the mast on the cover. Do you agree? This month is also about the Good Food Show Summer – get a taste of it before you even arrive. Our skills editor Barney sits down with the stars you’ll see there, including James Martin and Turn to page 67 for our Lisa Faulkner, to talk about the dishes that dedicated section created define their summer (p114). Plus, the Show with our colleagues at Good restaurant shares its one-hour entertaining Health by Good Food. This month’s 16-page mini-zine menu (p58) to help you host with ease. Join focuses on weight loss, with the debate. Try the recipes. And we’ll see you expert advice and exper at the Show. recipes designed rec to help you achieve your ssummer goals.

Keith Kendrick, Group magazines editor @keithk_goodfood

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MY FAVES this month

PASTA SALAD ALLA NORMA Roasted aubergine, crispy sourdough chunks, sundried tomatoes and a cloud of lemony ricotta; it’s changed the way I think about pasta salad (p56).

THE VERY BEST BURGER BUNS I love a burger but too often the bun lets me down. Solution: make my own. These are pillowy soft and golden, using a Japanese milk roux technique to create the greatest burger vehicle ever (p32).

FRIENDS of GOOD FOOD

ON THE COVER Recipe CASSIE BEST Editor’s portrait GABBY HARRINGTON

Photographer CHELSEA BLOXSOME Shoot director RACHEL BAYLY Food stylist KATIE MARSHALL Stylist HANNAH WILKINSON

Si King Hairy Biker legend Si shares his go-to seafood dish (p110) and fondest food memories. See him cooking live at the Good Food Show Summer.

TURN TO PAGE 36 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 £ 3.1 7 A M O N T H For subscription queries, visit goodfood.com/contact-us

Georgina Hayden Known for vibrant, flavour-led cooking inspired by her Greek-Cypriot heritage, Georgina takes inspiration from across the Med with her new book (p104).

Santiago Lastra Michelin-starred chef Santiago uses science, Mexican flavours, plus fresh British produce for a fascinating blend of two culinary worlds (p120).

PEANUT BUTTER BROWNIE CUPS From our skills editor Barney’s brilliant new book, One Dish Four Ways. Bake a batch (p91), then try – just try – to eat only one.

We launched the Good Food SME Awards to celebrate small and medium-sized businesses, recognising their creativity. Turn to page 64 to see our winners, then find out the overall winner at the Good Food Show Summer. goodfood.com/the-sme-awards

JUNE 2026 goodfood.com 3

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CONT p54

COVER STORY

COOK SMART

WEEKEND

8 THE GREAT SCONE DEBATE Cream or jam first? Either way, you’ll love our brown butter scones

40 COOK SMART TONIGHT Elevate everyday meals with handy storecupboard staples like pesto

86 PACK A PICNIC Showstopping makes for an al fresco feast, including the ultimate picnic pie

SEASONAL

48 MONDAY MASH-UP Buffalo chicken wings meets a classic pasta bake for a new family favourite

94 SUMMER BAKING Try our twists on classic recipes – ideal for summer fêtes and bake sales

51 PASTA SALADS Summer lunches sorted

100 TABLE FOR FOUR Joanna and Mathew chat to comedian Laura Smyth and Carmen Butcher

13 AT ITS BEST NOW New ways with summer produce including strawberries and mint

MAIN EVENT 25 EVERYTHING BUT THE GRILL Barbecues aren’t just about the meat – wow a crowd with these fresh salads, breads, dips and drinks

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.

58 ONE-HOUR ENTERTAINING Reduce the stress of hosting with our speedy three course meal 67 THE SCIENCE OF WEIGHT LOSS A 16-page special with expert tips, advice and nutritious recipes to help you achieve your goals

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.

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104 MODERN MEDITERRANEAN Holiday at home with Georgina Hayden’s Greek, Spanish and Italian recipes

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 p144. 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.

110 MY FAVOURITE DISH Hairy Biker Si King’s go-to Sardinian seafood fregola

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.

114 SUMMER FOOD MEMORIES Top chefs appearing at the Good Food Show share childhood favourites

123 5 HOT PIZZA OVENS Make authentic pizza at home using the right kit

IN THE KNOW

125 TRIED, TASTED, RECOMMENDED Our pick of the best new products including a BBQ box, hot honey and a canned cocktail

118 NEXT LEVEL MUFFULETTA Barney’s top-notch version of the Italian-American picnic sandwich 120 LEARN SOMETHING NEW Michelin-starred chef Santiago Lastra shares advice on Mexican cuisine

126 BOOKS FOR COOKS New titles to look out for this month, plus Ranie Saidi’s Malay chicken satay wings

TRAVEL 138 MADEIRA RETREAT A luxurious hotel in Funchal offers a mix of activity and relaxation 140 LONDON AFTERNOON TEAS Three of the best spots in the capital 143 8 THINGS TO TRY IN ROME Head to the Italian capital for cacio e pepe 145 THE TRIP LIST Top days out, including our Summer Show

ENTS JUNE 2026

EVERY MONTH 7 RECIPE FINDER For every recipe in this issue

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36 SUBSCRIBER CLUB Enjoy member benefits and savings 122 NEXT MONTH A taste of our July issue 146 IN THE TEST KITCHEN What goes on behind the scenes 128 LOCAL HEROES A community pantry in Glasgow 130 PLANET-FRIENDLIER Top chefs on maximising taste, not waste 136 MAKE A METRE MATTER Grow your own basil, plus how to use it

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.

JUNE 2026 goodfood.com 5

TRY NOW

Deliciously creamy. Naturally high in protein.

SCAN TO TRY NOW

RECIPE FINDER Sate kepak ayam (Satay wings) 127 Turkey cobb salad 75

FISH & SEAFOOD

p88 MEAT Charred asparagus, fennel seed & lemon pasta salad with crispy prosciutto 54 Cumin-crusted lamb with shallots & crushed new potatoes 60 Herby lamb fillet with caponata, potatoes & spinach 78 Hoisin, sausage & sesame sweet potato traybake 42 Italian-American deli sandwich-style pasta salad 56 Next level muffuletta sandwich 118 One-pan moussaka 106 Pesto carbonara with balsamic burst tomatoes 44 Scotch egg picnic pithivier 87 Sharing bavette with blue cheese, beef dripping wedges & ranch salad 102

POULTRY

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

Buffalo chicken pasta bake 48 Caesar butterhead lettuce wraps 21 Chicken pesto orzo salad 137 Creamy chicken & asparagus braise 76 Glazed chicken legs with Dijon butter, capers & crispy potatoes 45

Esther’s Sicilian-inspired tuna pasta salad 53 Hot & sour prawn rice noodle salad with green beans & mango 42 Seafood with saffron fregola 112 Smoked paprika paella with cod & peas 73 Whole stuffed roast fish with fennel 74

VEGETARIAN MAINS Lemony courgette, basil & pine nut tagliatelle with burrata 23 Pasta salad alla norma 56 Spicy & smoky ratatouille shakshuka 41 Veggie yaki udon 79

STARTERS, SIDES, SNACKS & EXTRAS

Baharat-spiced crispy potato salad 29 Burnt chilli & garlic brown butter 32 Charred asparagus, smoked salmon, shrimp & rye crumb 60 Charred watermelon, feta & mint salad 28 Feta, spinach & dill hummus 33 Harissa, roasted pepper & candied pine nut hummus 33 Mint & strawberry tabbouleh 17 New York-style deli slaw 29 Roasted strawberry & thyme compote 10 Salted tomato salad 60 Seadas saganiaki (cheese & honey triangles) 105 Sizzled brown butter, beetroot & sage hummus 33 White cabbage, date & pumpkin seed slaw 90 Zesty corn, lime & feta tossed salad 28

BAKING, DRINKS & DESSERTS MAKE THE COVER Big fluffy brown butter scones 10 Brazilian-style mint lemonade pitcher 34 Cherry custard galette 19 Churros dutch baby 108 Coconut & raspberry school cake 96 Dulce de leche 130 Elderflower & strawberry sangria 34 Fluffy BBQ flatbreads 32 Malted chocolate sandwich biscuits 97 Olive, heirloom tomato & feta focaccia 88 Peanut butter brownie cups 91 Pink grapefruit drizzle cake 98 Strawberry, white chocolate & matcha cheesecake bars 15 Sugar-cured strawberries & white chocolate crumble 62 The very best burger buns 32 Vegan

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Tell us what you think!

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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

JUNE 2026 goodfood.com 7

Devon-style: clotted cream first

THE GREAT SCONE DEBATE

How do you like yours? No afternoon tea is complete without a scone, but whether you top it with cream or jam first remains a hot topic. Whichever you choose, the brown butter version from Cassie Best offers the perfect base photograph CHELSEA BLOXSOME

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ou ke r

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cover star

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Cornish-style: jam first

ew foods inspire such quiet devotion as the humble scone. Split while still warm from the oven, they set the stage for one of Britain’s most enduring culinary debates: jam first or cream? In Cornwall, the answer is unwavering: a generous layer of jam is spread directly onto the scone, followed by a soft cloud of clotted cream. The logic is simple: showcase the thick West Country cream and prevent

it melting. Devon, however, opts for a scone lavishly slathered with cream first, then crowned with a spoonful of jam. Each county claims superiority, and each is convinced their way achieves the ideal balance. What truly matters, for me, is the scone itself: it should be light yet substantial, with a delicate crust and soft, airy centre to contrast with the rich cream and sticky jam, applied in either order. Because, while the debate may never be settled, these facts remain: a good scone only requires a pot of tea and the pleasure of doing it your way. JUNE 2026 goodfood.com 9

Big fluffy brown butter scones A few little touches ensure a superior scone here, including browning the butter for deeper flavour, creating lovely flecks of gold throughout. The dough is laminated, which sounds intimidating but the process is straightforward, achieved first by making rough puff pastry, then cutting and stacking it – worth doing for a light, flaky scone that tears open in layers, rather than crumbling apart. You’ll need a cutter for that classic round shape, which means you’ll also need to re-roll the dough and the final two might look slightly more rustic than the others, but they’ll still be delicious. You could also cut into squares or triangles if you’d rather not keep rolling the dough. MAKES 6 PREP 30 mins plus 2 hrs 40 mins chilling and cooling COOK 30 mins MORE EFFORT V ❄

150g unsalted butter, cut into cubes 350g self-raising flour, plus extra for dusting 1 tsp baking powder 75g golden caster sugar, plus extra for sprinkling 150g natural yogurt (not reduced-fat or low-fat) 100ml whole milk, plus 1 tbsp 2 tsp lemon juice or white wine vinegar 11/2 tsp vanilla extract 1 egg clotted cream and jam, to serve

1 A couple of hours before baking or up to a day ahead, melt the butter in a pan over a medium heat, then simmer for 5-7 mins, swirling every now and then until deep golden brown with the aroma of toast. Leave to cool a little, pour into a container and chill until solid. 2 Weigh the flour into a large bowl. Set aside. Holding the cold butter in baking parchment, coarsely grate using a box grater. Dip the end in the flour occasionally to prevent clumps forming. Lightly toss the grated butter in a little flour and freeze for at least 10 mins. 3 Stir 2 tsp salt, the baking powder and sugar into the flour to combine. Mix the yogurt, 100ml milk, the lemon juice or vinegar and vanilla together in a jug. 4 Mix the frozen butter into the dry ingredients using a cutlery knife to evenly distribute, then mix in the wet ingredients to make a scrappy dough – small pockets of flour are fine and you want specks of butter throughout the dough.

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5 Tip the dough out onto a lightly floured surface and gently bring together using your hands – don’t knead it, or it will become tough. Roll the dough out into a rough rectangle, about 15 x 30cm. Cut it into three smaller rectangles, then stack them on top of each other. Turn 90 degrees, roll out again to roughly the same size as before and repeat the process. Roll the dough out again, this time into a square, about 15 x 15cm, roughly 4cm thick. Don’t worry about having a precise square – the thickness of the dough matters most at this stage. 6 Line a baking tray with baking parchment. Dust a 7cm biscuit cutter in a little flour, then stamp out four scones, pressing the cutter straight down without twisting (to ensure the scones rise straight up – you can use a fluted or straight cutter). Squeeze the scraps together, trying not to knead too much, and stamp out two more scones. Arrange on the baking tray, then chill for at least 30 mins. To freeze the unbaked scones, freeze on the tray until solid, then keep in a freezerproof food bag for up to three months. Bake from frozen as below, adding a couple of minutes to the baking time. 7 Heat the oven to 200C/180C fan/gas 6. Beat the egg with the 1 tbsp milk, then brush over the tops of the scones. Sprinkle a little caster sugar over each, and bake for 25-30 mins until golden brown. Remove from the oven and leave to cool for 10 mins before splitting and topping with the clotted cream and jam or our strawberry compote (see right). Once completely cool, the scones will keep in an airtight container for up to two days, or frozen for up to three months. GOOD TO KNOW calcium PER SERVING 494 kcals • fat 24g • saturates 14g • carbs 60g • sugars 16g • fibre 2g • protein 9g • salt 2.44g

ROASTED STRAWBERRY & THYME COMPOTE Heat the oven to 200C/180C fan/ gas 6. Hull and halve 400g strawberries, tip into a roasting tin, then toss with 50g golden caster sugar, 2 tsp cornflour, the juice of 1/2 lemon and the leaves from 4 thyme sprigs. Roast for 20 mins until the berries are soft and jammy. Leave to cool before serving. Will keep chilled for up to five days.

cover star

How do you serve your scones?

Portrait of Cassie GABBY HARRINGTON

Shoot director RACHEL BAYLY | Food stylist KATIE MARSHALL | Stylist HANNAH WILKINSON

Join the debate on our social channels @goodfoodeveryday

For me, the question of jam or cream first comes down to the consistency of the jam. A thicker one needs spreading, so it goes on first. But, if the jam is looser – more of a compote – it will leak out if it’s weighed down with heavy cream. In that case, I’d start with the cream, then spoon the fruit on top. There’s no right answer for this Hertfordshire girl – Cornwall and Devon, I love you both! Cassie JUNE 2026 goodfood.com 11

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seasonal

At its best Try recipes from Cassie Best showcasing new season’s strawberries, mint, courgettes, lettuce and cherries photographs MAJA SMEND

JUNE 2026 goodfood.com 13

CASSIE’S TIP

Strawberries

erhaps the most celebrated seasonal fruit, British strawberries are at their peak from late May to early July and, for me, nothing quite captures the start of summer like the first ripe berry of the year – ideally picked in the sun, straight from a hay-covered field and eaten on the spot. Strawberry-picking is an annual event at many farms across the country, and my family love to go each year. Of course, you can also grow your own, but you’ll need to be mindful of the slugs and birds that will try to get to them first! Early summer berries should be treated simply: a sprinkle of sugar and drizzle of cold cream are often enough. But, as the season goes on, I like to play with flavour and texture – when baked, strawberries become soft, jammy and intensely sweet in crumbles and pies. Or, blitz them and ripple through ice cream or stir into cocktails. If you’re lucky enough to have a glut, consider making jam – a lovely way to bottle a taste of June sunshine for later on in the year.

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Look for a vibrant green matcha powder – dull, khaki-toned powder is usually older and more bitter. Ceremonial-grade matcha is best for drinks, while culinary-grade is perfectly fine for baking, where it’s combined with other ingredients.

seasonal Strawberry, white chocolate & matcha cheesecake bars SERVES 14 PREP 25 mins plus 2 hrs cooling and at least 3 hrs 30 mins chilling COOK 1 hr MORE EFFORT V

350g digestive biscuits 140g butter, melted 275g golden caster sugar 250g strawberries, hulled and chopped, plus 7 strawberries, halved, to serve 2 tsp cornflour 1 tbsp matcha powder (see tip) 200ml soured cream 600g full-fat soft cheese 4 tbsp plain flour 1 tsp vanilla extract 3 medium eggs a few drops of green food colouring (optional) 200g white chocolate, finely chopped 150ml double cream

PER SERVING 640 kcals • fat 44g • saturates 26g • carbs 52g • sugars 36g • fibre 2g • protein 9g • salt 1.06g

Shoot director LAURIE NEWMAN | Food stylist TROY WILLIS | Stylist WEI TANG

the base and sides of a 20 x 30cm baking tin (at least 4cm deep) with baking parchment. Blitz the biscuits to fine crumbs in a food processor, then pulse in the butter. Tip into the tin and press down evenly with the back of a spoon. Bake for 10 mins, then leave to cool. 2 Meanwhile, heat 50g of the sugar and the strawberries in a pan until the sugar dissolves and the berries are soft and juicy, 1-2 mins. Mix the cornflour with 2 tsp water, stir this in and bubble for 1 min to thicken. Blitz to a purée with a hand blender. Leave to cool. 3 Whisk the matcha with 3 tbsp soured cream in a large bowl. Beat in the rest of the soured cream, the soft cheese and remaining sugar using an electric whisk until smooth. Whisk in the flour, vanilla and eggs to combine. If you like, add a few drops of food colouring for a bright finish (the matcha will dull as it bakes). 4 Pour the filling over the base, then spoon over the purée and gently spread out or swirl in. Bake in the middle of the oven for 10 mins. 5 Reduce the oven to 110C/90C fan/gas 1/4 and bake for another 40 mins. Turn the oven off and leave the cheesecake inside to cool for 1 hr, then continue to cool for 1 hr more with the door ajar. Once at room temperature, chill for at least 3 hrs, or overnight. 6 Put the white chocolate in a heatproof bowl. Warm the cream in the microwave or a small pan until just steaming (don’t let it boil). Pour it over the chocolate. Leave to stand briefly, then stir until smooth. Cool for 10 mins until thickened, then pour it over the cheesecake, spreading to cover. Chill for 30 mins, or until set. Cut into 14 bars and top with the halved strawberries. Will keep chilled for up to five days.

Mint and lettuce photographs ISTOCK / GETTY IMAGES PLUS

1 Heat the oven to 200C/180C fan/gas 6. Line

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Mint

ou may serve mint with your Sunday lamb roast or in a jug of Pimm’s in the summer, but this British garden herb is seriously underused in my opinion – especially given how prolifically it grows. I learned that you should never plant mint straight into the ground the hard way – unless, that is, you want it to invade every corner of your flower border. Instead, I keep a few large pots of it positioned near my tomatoes and marigolds when they’re in season (it’s a great companion plant that helps keep bugs away). Mint is versatile, working in both sweet and savoury dishes. Its refreshing flavour cuts through fattier meats, which is why it’s a good partner to lamb – but it also complements sweet fruits like strawberries, peaches and blackberries. It softens citrus notes nicely, too, and brings cooling relief to spicy dishes when paired with dairy (such as in tzatziki and raita). The leaves can be quite thick and robust, so I find it’s best to use it finely chopped – this also helps release the oils, which deepens the flavour.

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seasonal Mint & strawberry tabbouleh Strawberries are a familiar companion to mint, but here, the combination is used in a slightly unfamiliar way. Tabbouleh usually features tomatoes, but the sweet, juicy berries create a fresh, slightly sweeter take on the classic. Serve as part of a meze with good olives, fresh bread, hummus and halloumi or feta. SERVES 4 PREP 20 mins plus cooling NO COOK EASY V

75g bulgur wheat 200g strawberries, hulled and chopped into small pieces 1 /2 cucumber, finely chopped 4 spring onions, finely sliced 50g parsley, finely chopped 50g mint, leaves picked and finely chopped 1 lemon, zested and juiced 4 tbsp extra virgin olive oil

1 Tip the bulgur wheat into a heatproof bowl, season with salt and cover with boiling water from the kettle. Cover with a tea towel and leave to soak for 10-15 mins until tender, then drain well and fluff up with a fork. Leave to cool. 2 Add the strawberries, cucumbers, spring onions, parsley and mint to the bulgur. 3 Whisk the lemon zest and juice with the olive oil and plenty of seasoning, then stir this through the salad and serve. Will keep chilled for up to a day. GOOD TO KNOW healthy • low cal • folate • vit c • 1 of 5-a-day PER SERVING 186 kcals • fat 12g • saturates 2g • carbs 14g • sugars 4g • fibre 4g • protein 4g • salt 0.03g

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Cherries

summertime trip to the Kent coast wouldn’t be the same without stopping at one of the many roadside stalls to pick up a big punnet of glossy cherries. We usually eat them in the car before we even reach our final destination. There’s something about them that feels both nostalgic and a little indulgent, not least because their season is so fleeting. The best cherries are plump and glossy, with deeply crimson skins and the fresh green stems still attached. Bite into one, and you should taste that balance of sweetness and gentle tartness – just be careful of the juice, as it can stain fingers and clothes. Pair ripe cherries with vanilla, chocolate or almonds – they lend themselves to all sorts of bakes, from clafoutis to rich, deep-filled pies with flaky pastry.

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seasonal Cherry custard galette The beauty of a galette is that there’s no lining a tin – the pastry is baked flat on a tray, slightly folded over the edge of the filling. SERVES 8 PREP 40 mins plus cooling and 1 hr 30 mins chilling COOK 1 hr MORE EFFORT V

150g salted butter, cut into cubes 225g plain flour, plus extra for dusting 4 tbsp caster sugar, plus extra for sprinkling 2-4 tbsp milk 400g cherries, halved and pitted For the custard 250ml double cream 1 vanilla pod, or 1 tsp vanilla extract 4 egg yolks (freeze the whites for another recipe) 80g caster sugar 2 tsp cornflour

1 For the custard, heat the cream in a pan until just steaming. If using a vanilla pod, split, scrape out the seeds and drop in the seeds and pod. Whisk 3 yolks, the sugar and cornflour together with the vanilla extract, if using, in a heatproof bowl. Slowly pour the cream over the egg mix, whisking all the while. Strain back into the pan, then cook over a low-medium heat, stirring continuously for 3-5 mins until thick. Pour into a bowl, cover the surface with baking parchment and cool fully. Chill for at least 1 hr, or until needed. 2 Rub the butter into the flour in a large bowl until the mixture resembles fine crumbs. Stir in 2 tbsp of the sugar, add 2 tbsp milk and bring together into a dough, adding up to 2 tbsp more, if needed. Or, pulse the butter, flour and sugar together in a food processor, then slowly add the milk until it clumps together. Tip onto a surface, knead briefly until smooth, then wrap and chill for 30 mins. 3 Heat the oven to 180C/160C fan/gas 4 with a baking tray inside. Roll the pastry out on a sheet of parchment into a rough circle, about 40cm wide and the thickness of a 50p coin. 4 Toss the cherries with the remaining sugar. Spread the custard over the centre of the pastry circle, leaving a 3cm border. Spoon the cherries over in an even layer. 5 Fold the exposed border up and over the filling, pleating where needed and pressing lightly to seal. Beat the remaining egg yolk and brush it over the pastry edge. Lightly sprinkle with sugar. Carefully slide the galette on its parchment onto the hot tray and bake for 45-50 mins until the pastry is golden and crisp and the fruit is bubbling. Cool for at least 15 mins before slicing. Once cool, will keep chilled for three days. Best served warm. PER SERVING 544 kcals • fat 36g • saturates 21g • carbs 49g • sugars 27g • fibre 2g • protein 6g • salt 0.38g

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Butterhead lettuce

rowing up, the only lettuce we ate was iceberg, and on ‘salad days’, it was buried under cucumbers and tomatoes, crinkle-cut beetroot, buttered new potatoes, rolled ham and boiled eggs – all generously coated in salad cream. It wasn’t my favourite meal, but I don’t hold it against iceberg lettuce – it never stood a chance! Thankfully, my lettuce knowledge has come a long way. Now, I embrace variety, and each type has its place in my kitchen. Romaine and Little Gem lettuces have sturdy, cupped leaves that are perfect for holding fillings, while rocket and watercress pair well with sweet fruit, like figs. Radicchio, with its striking pink-and-purple leaves, brings pleasing bitterness to more composed salads. But, my favourite has to be round butterhead lettuce. It requires little more than a simple vinaigrette to help bring it to life, but its large, loose leaves also make ideal wraps for everything from burgers and chopped chicken to egg salad.

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seasonal Caesar butterhead lettuce wraps This recipe is a great get-ahead lunch – the chicken filling can be made up to three days in advance and chilled. Then, just fill the lettuce leaves when you’re ready to eat. You can use butterhead lettuce leaves as a wrap for any sandwich filling you fancy. SERVES 4 as a light lunch PREP 20 mins NO COOK EASY

2 cooked chicken breasts, shredded or cut into small pieces 1 small ciabatta roll (about 80g), cut into 2cm cubes extra virgin olive oil, for drizzling 2 butterhead or round, loose-leaf lettuces For the dressing 6 tbsp mayonnaise 4 tbsp natural yogurt 1 tsp Dijon mustard 1 /2 lemon, juiced 1 small garlic clove, crushed 2 anchovy fillets, finely chopped 50g parmesan, coarsely grated

1 For the dressing, combine the mayonnaise, yogurt, mustard, lemon juice, garlic, anchovies, most of the parmesan and a good grinding of black pepper in a bowl. Season with salt. 2 Toss the shredded chicken with the dressing, then chill until ready to serve. 3 Heat the oven to 200C/180C fan/gas 4, or the air fryer to 200C. Toss the ciabatta cubes with a drizzle of oil and bake for 8 mins in the oven or 5 mins in the air fryer, tossing halfway through, until golden and crisp. Stir about half the croutons through the chicken mixture. 4 Remove the large- and medium-sized leaves from the lettuces, snapping each one off at the base, and arrange on a platter (keep the tender hearts of lettuces to use in another recipe) – you’ll need about 16 leaves in total. 5 Spoon the chicken mixture into the centre of the lettuce leaf cups, then scatter over the remaining croutons and parmesan. Season with black pepper and drizzle over some oil. Serve immediately (the longer you wait, the more the lettuce leaves will wilt). GOOD TO KNOW calcium • folate • 1 of 5-a-day PER SERVING 413 kcals • fat 25g • saturates 5g • carbs 15g • sugars 5g • fibre 2g • protein 30g • salt 1.01g

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Courgettes

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ourgettes are a bit of a love-it-or-hate-it vegetable, and I’m convinced it all comes down to how they’re cooked. I had the most memorable plate of spaghetti alla Nerano in Amalfi (also one of Stanley Tucci’s favourite dishes, I hear) – a simple pasta dish with courgettes, lemon, butter and basil, in which the courgettes had been fried until soft and caramelised. It was a true example of how to let simple ingredients shine. The beauty of courgettes is their versatility. Raw and thinly sliced, they bring gentle crunch to salads. Fried into crisp fritti, they become dangerously addictive. And, grated, they melt into fritters or cakes, providing moisture in the same way carrots do. Then, there are the flowers – if you’re lucky enough to find them, stuff them with ricotta and mint and then fry until golden.

seasonal Lemony courgette, basil & pine nut tagliatelle with burrata The key to getting this dish right is in not rushing the courgettes. Cook them in batches to prevent them from steaming in the pan – you want to achieve a little golden caramelisation at the edges. SERVES 4 PREP 15 mins COOK 40 mins EASY V

75g pine nuts 6 tbsp olive oil 3 courgettes (about 750g total), finely sliced (you can use a mixture of green and yellow) 4 garlic cloves (about 15g), thinly sliced 1 lemon, zested and juiced large pinch of chilli flakes, plus extra to serve 400g tagliatelle (fresh or dried) large bunch of basil leaves (about 30g), torn 1 ball of burrata extra virgin olive oil, for drizzling

1 Toast the pine nuts in a large, dry frying pan over a medium heat until golden, shaking the pan often so they don’t burn. Remove to a bowl and set aside. 2 Heat half the olive oil in the same pan over a medium heat. Tip in half the courgettes and shake into a single layer. Season with salt and cook for 10-15 mins, stirring occasionally until soft and golden in spots. Remove to a plate and repeat with the remaining courgettes and oil. Cook the garlic, lemon zest and juice and the chilli flakes in the pan for a few minutes until the lemon juice has evaporated and garlic is soft. Stir this into the courgettes. 3 Meanwhile, cook the tagliatelle in a large pan of boiling salted water following pack instructions. Drain, reserving a mugful of the cooking water. 4 Taste the courgettes for seasoning – they may need more salt. Tip the pasta into the pan along with the courgettes and most of the toasted pine nuts and basil leaves. Toss everything together, adding a splash of the reserved water if needed to loosen – the water along with the oil from the pan should lightly coat the pasta. 5 Pile the pasta onto a large serving platter and top with the burrata, or divide between bowls and tear over the burrata. Drizzle over some extra virgin olive oil and scatter over the remaining pine nuts and basil leaves, as well as more chilli flakes, if you like. GOOD TO KNOW folate • fibre • vit c • 1 of 5-a-day PER SERVING 800 kcals • fat 40g • saturates 8g • carbs 82g • sugars 6g • fibre 8g • protein 23g • salt 0.2g

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s d a l a s g n i l z z i S

Charred watermelon, feta & mint salad, p28

New York-style deli slaw, p29

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Zesty corn, lime & feta tossed salad, p28

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Baharat-spiced crispy potato salad, p29 JUNE 2026 goodfood.com 27

Zesty corn, lime & feta tossed salad Charred corn cobs are a great barbecue side, but not the easiest thing to eat. Here, the smoky kernels are tossed with tangy feta and plenty of fresh veg and herbs, ready to be eaten with a fork or spoon alongside chicken or spicy sausages. Do the first step ahead of time to make things simpler, then cook the corn over the flames before tossing with the feta and herbs. Cassie Best SERVES 4-6 as a side PREP 15 mins COOK 15 mins EASY V

200g cherry tomatoes, halved 1 red pepper, finely diced 1 red onion, finely diced 4 corn cobs, any husks removed 150g feta, crumbled small handful of coriander, roughly chopped small handful of mint, leaves picked and torn 1-2 handfuls of tortilla chips For the dressing 2 limes, zested and juiced 3 tbsp extra virgin olive oil 1 tsp honey 1 /2 tsp smoked paprika 1 /2 tsp chilli flakes or Tajín (optional)

1 Combine the tomatoes, peppers and onions in a large bowl. For the dressing, whisk all the ingredients

together in a separate bowl (or shake together in a sealed jam jar) along with some seasoning. The veg mixture and dressing will keep chilled overnight. 2 Grill the corn cobs over a hot barbecue or in a griddle pan over a high heat, turning occasionally until lightly charred all over – the kernels should be tender with smoky, caramelised spots. Cool slightly, then slice the kernels off the cobs using a sharp knife – working one at a time, hold the cob upright on a sturdy chopping board, and slice the kernels off down the length of the cob. 3 Fold the warm sweetcorn through the veg mixture along with the feta, coriander, mint and the dressing. Pile onto a serving platter, then roughly crush the tortilla chips and scatter over – do this just before serving so they don’t soften too much. GOOD TO KNOW folate • vit c • 2 of 5-a-day PER SERVING (6) 225 kcals • fat 14g • saturates 5g • carbs 16g • sugars 7g • fibre 4g • protein 8g • salt 0.71g

Charred watermelon, feta & mint salad I already love watermelon & feta salad (I eat it at least twice a week during the summer!), but when I had barbecued watermelon at an event catered by chef Helen Graham, it blew my mind. This recipe combines both, and I think it’s perfect – the warm melon juices meld with the sharp vinegar to create a highly addictive, built-in dressing. Helena Busiakiewicz SERVES 4-6 as a side PREP 5 mins COOK 20 mins EASY V

6 tbsp olive oil 3 tbsp red wine vinegar 2 shallots, finely sliced into rings 1 watermelon, rind kept on, sliced into 3-4cm wedges (about 1.8kg) 200g feta 25g mint, leaves picked 2 tsp black sesame seeds 50g salted roasted peanuts, roughly chopped

1 Combine 3 tbsp of the oil and the vinegar in a non-metallic bowl. Season. Stir in the shallots and set aside to pickle lightly. Will keep chilled for a few hours. 2 Heat a griddle pan over a high heat. Brush the rest of the oil all over the melon wedges and, once the pan is very hot, cook for 1-2 mins on each side until charred and juicy. Remove the rinds and slice the wedges into neat triangles, then arrange on a serving platter. Crumble over the feta and top with the mint, pickled shallots, any melon juices from the pan, the sesame seeds and peanuts. GOOD TO KNOW vit c • 2 of 5-a-day PER SERVING (6) 346 kcals • fat 23g • saturates 7g • carbs 23g • sugars 20g • fibre 2g • protein 10g • salt 0.93g

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New York-style deli slaw Pickles, dill and mustard are staples of New York delis, and usually stuffed into sandwiches. Here, I’ve combined them in a punchy slaw. If you don’t have enough brine in your pickle jar, use white wine vinegar. Alice Shields SERVES 6 PREP 15 mins NO COOK EASY V 1

/2 medium red cabbage (about 500g) /2 red onion, finely sliced 1 carrot, grated 100g long, flat pickles, finely chopped, plus 1 tbsp brine from the jar, or white wine vinegar small handful of dill, roughly chopped For the dressing 100g mayonnaise 2 tbsp American-style mustard 1

1 Remove and discard the cabbage core, then thinly slice the cabbage. Tip into a large bowl and mix with the red onions, carrot, pickles and most of the dill. 2 For the dressing, combine the mayonnaise, mustard, pickle brine or vinegar and plenty of seasoning. Toss with the slaw mixture to coat all the veg. Will keep chilled for up to two days. Just before serving, scatter over the remaining dill. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 153 kcals • fat 13g • saturates 1g • carbs 6g • sugars 5g • fibre 4g • protein 2g • salt 0.56g

Baharat-spiced crispy potato salad A barbecue isn’t complete without potato salad, but the usual thick dressing can feel a little one-note. This is still creamy, but with more contrast – every bite is punchy, fresh and full of texture. Barney Desmazery SERVES 6 PREP 30 mins COOK 1 hr EASY V

1.2kg baby potatoes 4 tbsp olive oil, plus extra for drizzling 1 bunch of spring onions, green and white parts separated 1-2 green chillies, or to taste 1 lemon, zested and juiced 2 tbsp Baharat spice mix (see below, or use shop-bought) For the Baharat spice mix 2 tsp cumin seeds 1 tsp coriander seeds 1 tsp ground allspice 1 tsp ground cinnamon 1 /2 tsp ground cardamom 1 /2 tsp ground nutmeg For the herby yogurt 200g Greek yogurt 2 tbsp tahini 1 small garlic clove, finely grated handful of parsley, leaves picked and finely chopped

1 For the spice mix, toast the cumin and coriander seeds in a dry pan for 1-2 mins, then finely crush using a pestle and mortar or spice grinder. Combine with the remaining spices and 1 tsp black pepper. Will keep in an airtight jar for up to three months. 2 Cook the potatoes in a pan of simmering salted water for 10-15 mins, or until tender when pierced using the tip of a knife. Drain well and leave to steam-dry for a few minutes.

3 Heat the oven to 220C/200C fan/gas 7. Drizzle a little oil over a large roasting tray, tip in the potatoes and shake to coat. Flatten each potato slightly using the base of a glass or a potato masher – they should be split, but not broken apart. Drizzle over 2 tbsp oil and season with most of the spice mix and a little salt. Roast for 40-45 mins, turning occasionally until crisp and deeply golden at the edges. 4 Char the white parts of the spring onions and the chillies in a hot frying pan or griddle pan, turning occasionally until softened and blistered. When cool enough to handle, remove the stems from the chillies, then finely chop along with both the charred white parts of the spring onions and the fresh green parts. Or, blitz together in a mini chopper along with a drizzle of oil. Tip into a large bowl with the remaining 2 tbsp oil and half the lemon juice, and mix. Stir in the roasted potatoes, season with the remaining spice mix and leave to cool to room temperature. 5 For the herby yogurt, combine the yogurt, tahini, lemon zest and remaining juice, the garlic, most of the parsley and a pinch of salt. Spread over a serving platter or shallow dish, then spoon over the warm potato mixture. Scatter over the remaining parsley and finish with an extra drizzle of oil. GOOD TO KNOW healthy • folate • vit c • gluten free PER SERVING 288 kcals • fat 14g • saturates 4g • carbs 29g • sugars 4g • fibre 5g • protein 7g • salt 0.08g

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e r a h s & Tear The very best burger buns, p32

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Fluffy BBQ flatbreads, p32

Burnt chilli & garlic brown butter, p32

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Fluffy BBQ flatbreads Top these flatbreads with chicken, lamb or veg skewers, or serve with our chilli & garlic butter or your favourite hummus for dunking. Make a big batch – they freeze well for last-minute gatherings. Anna Glover SERVES 12-15 PREP 35 mins plus 1 hr proving COOK 45 mins EASY V ❄

1kg strong white bread flour, plus extra for dusting 2 x 7g sachets fast-action dried yeast 20g fine sea salt 100g natural yogurt 4 tbsp olive oil

1 Tip the flour into a stand mixer or large bowl, and add the yeast and salt. Whisk the yogurt, oil and 550ml warm water together in a large jug, then pour this into the flour mixture. Knead using the dough hook attachment for 5-8 mins until smooth and elastic. Or, do this by hand in the bowl just until the dough comes together, then knead on a work surface for 8-10 mins until smooth – it will be slightly sticky and soft. If you’re kneading by hand, you may need an extra dusting of flour, but try not to add too much – wet hands and a dough scraper will help bring the dough together. Cover

and leave in a warm place to prove for 1 hr until doubled in size, or chill overnight (this will help develop the flavour, if you have time). 2 Knock the dough back into the bowl, then divide into 12-15 balls. Roll each one out on a lightly floured surface just before cooking (you’ll need to do this in batches). 3 Light the barbecue and wait until the coals are ashen and the flames have died down. (If using a gas barbecue, heat to medium-high; if cooking indoors, heat a frying pan over a medium-high heat.) Cook over indirect heat for 2-3 mins on each side until golden and puffed up. Wait until they release themselves from the grill bars before flipping. (Or, cook in a frying pan for 2-3 mins on each side.) Keep warm while you roll out and cook the remaining flatbreads. Once cool, will keep wrapped and frozen for up to three months. PER SERVING (15) 279 kcals • fat 4g • saturates 1g • carbs 51g • sugars 1g • fibre 2g • protein 9g • salt 1.33g

The very best burger buns

BURNT CHILLI & GARLIC BROWN BUTTER Char 3 large red chillies under a hot grill or on the barbecue until blackened all over, about 10 mins. When cool enough to handle, scrape off most of the blackened skins using a knife, then finely chop the flesh (keep the seeds in if you prefer it spicier). Melt 150g butter in a pan over a medium heat, or in a flameproof pan on the barbecue, until foaming. Finely slice 3 garlic cloves and sizzle these for 1 min until fragrant. Remove from the heat and stir in the chopped chillies, a small handful of chopped parsley and a pinch of salt. Brush this over the cooked flatbreads just before serving, or serve alongside for dunking.

MAKES 9 buns PREP 20 mins plus 1 hr 45 mins proving COOK 50 mins MORE EFFORT V

500g strong white bread flour 200ml milk 7g sachet fast-action dried yeast 1 /2 tbsp caster sugar 1 tsp fine sea salt 2 tbsp olive oil, plus extra for proving 1 egg yolk, beaten (freeze the white for another recipe) sesame seeds, for sprinkling (optional)

1 Put 50g of the flour in a small saucepan and slowly pour in the milk, whisking continuously to combine. Warm over a medium heat, stirring until a thick paste forms – similar to a very thick roux. Transfer to a bowl and leave to cool slightly. 2 Meanwhile, whisk the remaining flour, the yeast, sugar and salt together in the bowl of a stand mixer using the dough hook attachment. Combine 200ml warm water and the oil in a jug. Tip the tangzhong into the flour mixture. 3 With the motor running on low, slowly pour in the warm water and oil in a steady stream. When 32 goodfood.com JUNE APRIL2026 2026

everything has been incorporated, turn the speed up to medium and knead for 7-8 mins. Check the dough is ready by stretching out a small piece – it should be able to be stretched thin enough to see light through it without ripping or tearing. 4 Shape the dough into a ball and transfer to large, oiled bowl. Cover and leave to prove in a warm place for 1 hr, or until doubled in size. Line a large tray with baking parchment. 5 Knock the dough back and divide into nine pieces (about 90g each). Shape each into a rough ball by pinching the edges towards the middle, then put seam-side down on a surface, cover with a cupped hand and roll into a neat ball against the surface – it will become more taut. Arrange on the tray, well spaced apart, then cover and leave to prove for 45 mins-1 hr more until puffy and an oiled finger leaves an indent when pushed in gently. Heat the oven to 200C/180C fan/gas 6. 6 Brush over the beaten yolk and sprinkle over the sesame seeds, if using. Bake for 20-25 mins until puffed up and golden. Cool slightly on a wire rack. Best served warm. PER SERVING 269 kcals • fat 5g • saturates 2g • carbs 45g • sugars 3g • fibre 2g • protein 9g • salt 0.74g

Shoot director FREDDIE STEWART | Food stylist AMY KINNEAR | Stylist MAX ROBINSON

These are made using a tangzhong, or milk roux, which helps ensure pillowy soft buns. You will need a stand mixer. Helena Busiakiewicz

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s u m humys 3 wa Harissa, roasted pepper & candied pine nut hummus

Heat 2 tbsp pine nuts, 1/2 tsp fine salt, 1/2 tsp smoked paprika, and 1 tsp caster sugar in a small frying pan over a low heat for 3-4 mins until the sugar melts and coats the pine nuts. Tip onto a plate. Heat a drizzle of olive oil in the pan and fry 1 finely sliced garlic clove for 1-2 mins until fragrant. Finely chop 2 roasted red peppers from a jar, then stir in and warm through for a minute. Stir in 2 tsp sherry vinegar until evaporated. Season. Remove from the heat and stir in 2 tbsp chopped coriander. Spoon a pot of hummus into a serving bowl and swirl in 1-2 tsp harissa. Top with the pepper mix and candied pine nuts.

Feta, spinach & dill hummus Defrost and drain 1 chunk of frozen spinach, then chop and stir into a pot of hummus (or, blitz in a food processor for a smoother texture). Crumble in 50g feta and stir in 1 tbsp chopped dill. Spoon into a bowl and top with a little more crumbled feta, lemon zest and a drizzle of extra virgin olive oil.

Sizzled brown butter, beetroot, hazelnut & sage hummus Melt 50g butter in a frying pan until foaming and nutty in aroma, about 3 mins. Toast 25g chopped hazelnuts and 4-6 sage leaves in the browned butter for 1-2 mins until the sage leaves are crisp. Chop 1 cooked beetroot. Spoon a pot of hummus into a serving bowl. Scatter over the beetroot, then pour over the brown butter, nuts and sage leaves.

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s p i s r e m m u S Brazilian-style mint lemonade pitcher Inspired by limonada suíça – a refreshing ‘lemonade’ from Brazil that’s actually made with limes. It’s sweetened with condensed milk, which gives the drink real ice cream soda vibes. Serve it as it comes, or with a splash of rum. Cassie Best SERVES 4-6 PREP 10 mins EASY V

6 large limes, trimmed and cut into chunks (skin left on), plus 1 lime cut into wedges, to serve small handful of mint leaves, plus extra to serve 5 tbsp caster sugar, or to taste ice 397g can sweetened condensed milk

1 Put the lime pieces, most of the mint, the sugar and 500ml cold water in a blender, and pulse briefly to just break down the limes without overblending (doing so can make the peel taste bitter.) Strain into a large jug

through a fine sieve, pressing down on the mixture using a spoon to extract as much liquid as possible. Discard the leftover pulp. 2 Pour the lemonade mixture back into the blender along with a large handful of ice and the condensed milk, and blitz until smooth and creamy. Taste and add more sugar, if needed. 3 Lightly clap the remaining mint leaves between your palms to release their oils, then stir into the pitcher. Serve immediately in ice-filled glasses with extra mint leaves and lime wedges. GOOD TO KNOW vit c • gluten free PER SERVING (6) 278 kcals • fat 5g • saturates 3g • carbs 52g • sugars 52g • fibre 0.1g • protein 5g • salt 0.15g

Elderflower & strawberry sangria If you’ve been out foraging for elderflower, you could make your own cordial for this cocktail, where English garden meets Spanish beach holiday (you can find a cordial recipe at goodfood.com). Cassie Best SERVES 4-6 PREP 10 mins plus 1 hr chilling EASY V

750ml chilled white wine 100ml elderflower cordial 250g strawberries, hulled and halved 1 lemon, thinly sliced 1 lime, thinly sliced 1-2 tbsp caster sugar, or to taste large handful of mint ice

1 Pour the wine into a large pitcher, then add the elderflower cordial and stir to combine. 2 Add the strawberries, lemon and lime slices and the sugar. Stir gently, then lightly press some of the strawberries against the pitcher using the back of a spoon to release their juices. 3 Add the mint, lightly clapping it between your hands first to release its oils. Chill the sangria for at least 1 hr, or until well infused and cold. Serve in ice-filled glasses. GOOD TO KNOW gluten free PER SERVING (6) 138 kcals • fat 0.2g • saturates none • carbs 13g • sugars 13g • fibre 2g • protein 0.4g • salt 0.04g

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Mini strawberry, cardamom & pistachio cheesecakes These single-serve desserts are simple to make and perfect for a summer dinner party or picnic. Cassie Best MAKES 6 PREP 20 mins plus at least 2 hrs chilling COOK 30 mins EASY V

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50g butter 6 digestive biscuits, finely crushed 2 tbsp shelled pistachios, chopped For the filling 250g mascarpone 25g icing sugar 1 tbsp honey 1 lemon, zested

4 cardamom pods, seeds crushed using a pestle and mortar 1 egg, plus 1 yolk (freeze the white for another recipe) 1 /2 tsp vanilla extract 150ml double cream For the topping 6 tsp honey 3 medium strawberries, halved

1 Heat the oven to 150C/

cheese mixture. Spoon evenly into the paper cases to fill, then tap the tin on a surface to remove any air. Level out using the back of the spoon. Bake for 30 mins, then turn off the oven, leaving the cheesecakes inside to cool fully. Cover and chill for at least 2 hrs. Will keep chilled for up to two days. 3 Top each cheesecake with 1 tsp honey, a strawberry half and some of the remaining chopped pistachios. Will keep chilled for up to three days.

130C fan/gas 2 and line six holes of a muffin tin with paper cases. Melt the butter in a pan over a low heat or in a heatproof bowl in 10-second bursts in the microwave. Stir in the biscuit crumbs and 1 tbsp pistachios until well combined, then press into the bases of each paper case. Keep chilled while you make the filling. 2 Beat the mascarpone with the sugar, honey, lemon zest, cardamom seeds, egg and vanilla. In another bowl, whisk the cream until it just holds its shape, then fold into the

PER SERVING 535 kcals • fat 46g • saturates 27g • carbs 24g • sugars 18g • fibre 1g • protein 6g • salt 0.4g

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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.

Upgrade your lunch plans with fresh ideas for salads, plus summery storecupboard dinners and inspiration for easy entertaining

JUNE 2026 goodfood.com 39

cook smart

tonight

Make the most of jarred condiments to elevate your everyday meals recipes ANNA GLOVER photographs MELISSA REYNOLDS-JAMES

£1.40 per serving

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cook smart STORECUPBOARD STARS • • • •

Pesto Dijon mustard Chipotle paste Hoisin sauce

Spicy & smoky ratatouille shakshuka If you’re serving this for two, spoon out half the ratatouille before you crack in the eggs. Leave to cool, then freeze or chill for up to three days. The base ratatouille also works well served with pasta or baked with fish. SERVES 4 PREP 20 mins COOK 30 mins EASY V ❄ ratatouille only

1 onion (red or white) 1 aubergine 1 courgette 1 red or yellow pepper 2 tbsp olive oil 3 garlic cloves 1 tsp dried oregano or mixed herbs 1-2 tbsp chipotle paste 2 x 400g cans chopped tomatoes 1 tsp vinegar (any kind) 4 eggs 100g natural yogurt handful of soft herbs (we used parsley and dill) crusty bread, to serve

1 Finely chop the onion, then chop the aubergine, courgette and pepper into 1cm cubes. 2 Heat the oil in a deep, lidded frying pan over a medium heat and fry the onion with a pinch of salt for 5 mins. Add the courgettes, aubergine and peppers, and fry for another 10 mins until the aubergine is very soft and translucent. Grate in 2 of the garlic cloves, then add the oregano and chipotle paste, and fry for another minute. Pour in the tomatoes and half a can of water, and simmer for 15 mins, covered with the lid. Test the aubergine with a knife – it should be very soft. 3 Taste for seasoning, then add a pinch of sugar and the vinegar. Make two or four gaps in the ratatouille, then crack in the eggs. Cover and simmer for 3-5 mins until the whites are set. 4 Tip the yogurt into a bowl, add most of the herbs and grate in the last garlic clove, then whizz until smooth using a hand blender (or do this in a jug blender). Add a splash of water to loosen, if needed. Spoon the herby yogurt over the shakshuka, sprinkle over the remaining herbs, season with black pepper and serve with the bread. GOOD TO KNOW healthy • low fat • low cal • folate • fibre • vit c • 4 of 5-a-day • gluten free

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.

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PER SERVING 237 kcals • fat 12g • saturates 3g • carbs 16g • sugars 15g • fibre 6g • protein 13g • salt 0.36g

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Hot & sour prawn rice noodle salad with green beans & mango SERVES 2 PREP 10 mins COOK 35 mins EASY

2 nests rice noodles 1-2 Thai chillies 2 limes 2 tbsp fish sauce 2 tsp brown soft sugar 1 small garlic clove 180g trimmed green beans or long-stemmed broccoli 1 carrot 1 /2 cucumber 1 /2 small ripe mango 180g cooked king prawns, peeled small handful of mint and coriander 2 tbsp salted peanuts or cashews (optional)

£2.02 per serving

Hoisin, sausage & sesame sweet potato traybake SERVES 2 PREP 10 mins COOK 35 mins EASY

2-3 medium sweet potatoes 4 spring onions 4 large handfuls of spring greens or kale 4 sausages 3 tbsp hoisin sauce (we like Lee Kum Kee) 2 tsp vegetable oil 2 limes 2 tbsp sesame seeds thumb-sized piece of ginger 1 garlic clove

1 Heat the oven to 220C/200C fan/ gas 7, or air fryer to 200C. Wash and cut the sweet potatoes into wedges (no need to peel). Cut the spring onions into bite-sized pieces and set aside. Remove the thick

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stem from the greens or kale and tear into small pieces. 2 Tip the sweet potatoes and sausages into a medium baking tray with half the greens, then add the hoisin sauce and oil. Squeeze over the juice of 1 lime, then sprinkle over the sesame seeds and finely grate over the ginger and garlic. Toss well so everything is coated in the glaze, then move the sausages to the top so they will brown in the oven. 3 Roast for 30 mins until the sausages are cooked through and the sweet potatoes are tender. Stir in the spring onions and remaining greens, and cook for 5 mins more. Cut the second lime into wedges and squeeze over before serving. GOOD TO KNOW calcium • folate • fibre • vit c • iron • 2 of 5-a-day PER SERVING 578 kcals • fat 27g • saturates 8g • carbs 59g • sugars 24g • fibre 12g • protein 19g • salt 3.02g

1 Put the noodles in a heatproof bowl and pour over a kettleful of boiling water. Leave to soak. 2 Finely chop the chillies and put in a bowl. Squeeze over the juice of both limes, then stir in the fish sauce and brown sugar, and finely grate in the garlic. Stir until the sugar dissolves. Taste – it should be a balance of hot, sweet, sour and salty. Add a little extra of each until you’re happy with the balance. 3 Cook the green beans or broccoli for 2-4 mins in a pan of boiling salted water until bright green, then drain well. Finely slice the carrot, cucumber and mango into long, thin strips, or use a vegetable peeler to do this. Put the strips in a large bowl along with the green beans and drained noodles, then pour over the sauce. Toss well, then roughly tear in the herbs and toss again. Chop the nuts, if using, and sprinkle over to serve. GOOD TO KNOW low fat • low cal • folate • fibre • vit c • 3 of 5-a-day • gluten free PER SERVING 355 kcals • fat 2g • saturates 0.3g • carbs 58g • sugars 17g • fibre 7g • protein 22g • salt 5.73g

cook smart

£3.71 per serving

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Pesto carbonara with balsamic burst tomatoes SERVES 2 PREP 10 mins COOK 10 mins EASY

olive oil, for frying 60-70g unsmoked pancetta 175g spaghetti 2 eggs 50g pecorino or parmesan 2 tbsp pesto handful of rocket or other leaves For the tomatoes 3 tbsp extra virgin olive oil, plus a drizzle 180g vine cherry tomatoes 2 tbsp balsamic vinegar

1 Heat a drizzle of olive oil in a deep frying pan over a medium heat and fry the pancetta for 6-8 mins until golden and crisp. Remove from the heat and set aside. 2 Meanwhile, heat the extra virgin olive oil in a small saucepan over a low-medium heat and cook the tomatoes in a single layer with the vinegar and some seasoning until the tomato skins burst and they become jammy. 3 Cook the spaghetti in a large pan of boiling salted water following pack instructions. 4 Crack the eggs into a bowl, finely grate in the parmesan and whisk in the pesto. Season generously with black pepper and a little salt. Add a ladle (about 150ml) of the pasta cooking water to loosen the mixture and temper the eggs. 5 Once the pasta is al dente, lift out using tongs straight into the pan with the pancetta. Pour in the egg mixture and stir until the sauce is glossy and coats the pasta. Add another ladle of the pasta cooking water to help bind, if needed. If you need to the thicken the sauce, put back over a low heat and stir continuously. Divide the pasta between warm bowls and spoon over the balsamic tomatoes. Serve with rocket drizzled in the leftover sweet balsamic from the pan. GOOD TO KNOW calcium • folate • 1 of 5-a-day PER SERVING 845 kcals • fat 46g • saturates 13g • carbs 71g • sugars 8g • fibre 5g • protein 33g • salt 2.35g

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£2.14 per serving

Shoot director JORDAN EDMONDS MOORE | Food stylist EMILY GUSSIN | Stylist FAYE WEARS

cook smart

£1.97 per serving

Glazed chicken legs with Dijon butter, capers & crispy potatoes SERVES 2 PREP 10 mins COOK 50 mins EASY

2 chicken legs, or 4 chicken thighs or drumsticks 4 large garlic cloves, unpeeled 2 tbsp olive oil 250g Maris Piper potatoes 180g green veg (such as spring greens, broccoli or green beans) For the butter 1 /2 lemon 1 tbsp Dijon mustard 50g butter, at room temperature 3 tsp capers small handful of parsley

1 Heat the oven to 220C/200C fan/ gas 7. Put the chicken legs in a roasting tray that also has plenty of room for the potatoes. Nestle the

whole garlic cloves under the chicken. Season the chicken skin and rub with 1 tbsp of the oil. Roast for 20 mins. 2 Meanwhile, scrub the potatoes, then cut into 5mm-thick slices (no need to peel) and drop into a pan of boiling salted water. Cook for 5-8 mins until just becoming tender. Drain well and leave to steam-dry. 3 Add the potatoes to the tray, drizzle over the remaining oil, season and toss to coat in the chicken fat and oil. Roast for 30 mins more until the potatoes are golden and crisp, and the chicken is cooked through. 4 About 5 mins before the end of cooking, remove the garlic cloves from the roasting tray using tongs, squeeze them into a bowl and discard the skins. Grate in the lemon zest, then add the mustard and butter, and mash together using a fork. Finely chop 1 tsp of

the capers and the parsley together. Stir this into the butter and season. Trim or slice the greens (depending on what greens you’re using), then steam in a steamer basket or the microwave until al dente. 5 When the chicken and potatoes are cooked, cut the zested lemon into wedges and squeeze this over the chicken and potatoes. Top the chicken with the butter so it melts into the skin, then scatter over the reserved capers. Serve the tray at the table, with the greens dressed in the chicken juices and melted butter from the roasting tray. GOOD TO KNOW folate • fibre • vit c • 1 of 5-a-day • gluten free PER SERVING 641 kcals • fat 49g • saturates 19g • carbs 23g • sugars 3g • fibre 6g • protein 25g • salt 1.84g

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.

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18ñ21 June 2026

Your ticket includes entry to

NEC, BIRMINGHAM

Ready, Set,

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Join us at the Good Food Show Summer from the 18-21 June

There’s less than one month to go until we welcome you to the most delicious event of the season! Don’t miss out on a day bursting with mouthwatering inspiration, entertainment and spoonfuls of fun for everyone. Take your seat in the Big Kitchen as summer recipes come to life with stars including Si King, Lisa Faulkner, John Torode and Gennaro Contaldo and more. Discover your latest foodie favourites as you taste your way around handpicked producers, perfect for stocking up on summer essentials. Plus, your ticket includes entry to BBC Gardeners’ World Live, so you can enjoy two fantastic shows in one and gather inspiration for outdoor entertaining and styling your green spaces.

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Make your day even more memorable with interactive workshops and tastings. Shake things up at the Princess Cruises cocktail experience with Andy Clarke, or head to the Fabulous Food Finds theatre for themed tastings, from sweet treats and coffee to BBQ favourites and more.

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Transport your taste-buds to the Mediterranean at the all-new Greek Kitchen, brought to you with Jet2holidays and the Greek National Tourism Organisation. Enjoy live sessions throughout the day celebrating authentic dishes, seasonal ingredients and modern twists on classic Greek flavours.

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Discover a fresh approach to wellness in new Let’s Talk Food Health by Good Food sessions. Hear from experts as they share simple swaps, practical tips and everyday inspiration to help you cook and eat well, without compromising on flavour.

the flavour Calling all BBQ lovers, don’t miss the new Smoke & Fire BBQ Festival. Explore the BBQ Alley, compare grills and smokers and shop the Ember Artisan Market for new finds. Plus, get hands-on to learn the art of outdoor cooking with expert-led sessions at the BBQ school, designed to elevate your summer feast whilst you cook your lunch. Book your spot!

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monday mash-up

Buffalo chicken pasta bake Spicy, smoky wings meet penne in a creamy tomato sauce for this crowd-pleaser We’ve kept the ingredients to a minimum, but if you want to stay true to the flavour of buffalo wings, top with crumbled blue cheese before baking. SERVES 6 PREP 30 mins COOK 45 mins EASY

4 tbsp olive oil 2 garlic cloves, crushed 1 /4 tsp chilli flakes 4 skinless chicken breasts, cut into bite-sized pieces 2 x 400g cans chopped tomatoes 6-8 tbsp buffalo hot sauce, plus extra to serve (optional) 1 tsp dried oregano 100g mascarpone 400g penne 4 spring onions, finely sliced 70g extra mature cheddar, grated 50g grated mozzarella 1 Heat 2 tbsp of the oil in a large, deep frying pan over a medium heat and cook the garlic and chilli flakes for 1 min. Tip in the chicken, season and cook for 5-6 mins

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more, stirring until browned all over (the chicken doesn’t need to be cooked through at this stage). 2 Add the tomatoes, buffalo sauce and oregano. Bring to a simmer and cook, uncovered, for 15-20 mins until the sauce has thickened a little and the chicken is cooked through. Stir in the mascarpone. 3 Meanwhile, cook the penne in a large pan of boiling salted water following pack instructions. Drain, then toss with the remaining 2 tbsp oil. Stir the cooked pasta, most of the spring onions and about a third of the cheeses into the chicken sauce mixture, then tip everything into a medium ovenproof dish. Scatter over the rest of the cheese and remaining spring onions. Will keep covered and chilled for two days.To cook, heat the oven to 220C/200C fan/gas 7 and bake for 20 mins, or until golden and bubbling. Serve with extra buffalo sauce on the side, if you like. GOOD TO KNOW 1 of 5-a-day PER SERVING 631 kcals • fat 26g • saturates 10g • carbs 57g • sugars 9g • fibre 5g • protein 41g • salt 0.92g

Shoot director LAURIE NEWMAN | Food stylist TROY WILLIS | Stylist WEI TANG

recipe BARNEY DESMAZERY photograph MAJA SMEND

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Pasta salads

reimagined re

Esther Clark explains the problem with classic tuna pasta salad and shares a Sicilian-style version, along with three inventive ideas using charcuterie and aubergines from Helena Busiakiewicz words ESTHER CLARK photographs MELISSA REYNOLDS-JAMES

y problem with classic tuna pasta salad is the flavour profile: it’s all creamy mayonnaise, sad tuna and squishy, sugary sweetcorn. No acid, no punch – and that just doesn’t cut it for me. It surprises me how people still default to that combination of mayo and sweetcorn when it’s so bland. In any case, to make a good tuna pasta salad, you can’t just take out the mayonnaise – you need to rethink the whole thing. First, about tuna brands; I don’t eat loads of meat anymore unless I’m writing about it, but I do treat myself to Ortiz tuna sometimes. It might be over £5, but you’d happily pay that for good-quality beef mince, so why not good fish? I do think we have a weird attitude about spending money on canned fish. As a nation, we’re used to paying £7-8 for a couple of salmon fillets in the supermarket, but think a quality can of fish is expensive. I’d rather stock my cupboard with things that keep than fill my fridge, risk forgetting them and feel guilty about waste. But, if I don’t have Ortiz, there’s a slightly cheaper alternative: Sainsbury’s Taste the Difference in olive oil, which is surprisingly good. It’s not dry and has a milder flavour, which I prefer. I don’t like that overly fishy tuna taste you get from some cans, especially if they’ve been sitting too long in brine. On special occasions, though, I’ll still go for the posh stuff. So, let’s talk about the ingredients list for my best tuna pasta salad...

• HERBS I love basil in the summer, or flat-leaf parsley. Nothing woody, just fresh.

• CAPERS I like them either brined or salted; the salted ones are better for cooking, while I use brined in a salad or sandwich.

Read Esther’s full essay on pasta salads over on the Good Food Substack, Taste. Test. Repeat., at: goodfoodeveryday.substack.com

• OLIVES I tend to use Kalamata because they’re easy to find, juicy and meaty. My partner is a black olive person, but you could also use green olives. I love how all these preserved things – jars of veg, olives and anchovies – can make a quick bite so much more exciting. You can use them as snacks on Friday night or build them into a proper dish. • TUNA I always say, you don’t need loads – a few chunks with good flavour will do. I like to keep it in big chunks if I can.

It surprises me how people still default to that combination of mayo and sweetcorn when it’s so bland

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• PASTA I like smaller pasta shapes, like shells, so it feels more like a salad rather than cold leftover pasta. I like Rummo, and Garofalo has a huge range of shapes – I get weirdly excited to choose a new one! Toss in olive oil once it’s cooled so it doesn’t clump together – no one wants that.

For a Sicilian touch, I sometimes think about adding raisins or currants for a sweet-savoury combo. I haven’t done it yet, but it would be a nod to that sweetcorn-like flavour, just in a more interesting way. If you’re serving my pasta salad on page 53 for lunch – even in the office – it’s perfect. That’s why I like these shelf-stable ingredients – they just sit there, ready to go.

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cook smart

Esther’s Sicilian-inspired tuna pasta salad SERVES 4 PREP 20 mins COOK 6 mins EASY

250g small pasta shells (I like gnocchetti sardi) 160ml extra virgin olive oil 1 tsp fennel seeds, crushed 1 /2 tsp chilli flakes (I use aleppo pepper) 2 large garlic cloves, thinly sliced 1 lemon, zested and juiced 1 banana shallot, finely chopped 3 roasted red peppers, thinly sliced (about 170g) 100g semi-dried cherry tomatoes, chopped 100g pitted Kalamata olives 2 tbsp capers large handful of rocket 1 small bunch of basil, torn 220g tuna in oil, drained (depending on how good the oil from the can is, you could use it as part of the total 160ml oil)

1 Cook the pasta in a large pan of boiling salted water following pack instructions. Drain, then toss with 2 tbsp of the oil. Cool. Toast the fennel seeds and chilli flakes in a small, dry frying pan over a medium heat for 2 mins. Tip into a bowl. 2 Heat the remaining oil in the same pan you used to cook the spices. Fry the garlic over a low heat for 2-3 mins, or until golden brown. Remove from the heat and cool. Add the lemon zest and juice. 3 Pour the garlic oil mixture into a large bowl and whisk in the toasted fennel seeds and chilli flakes and 1/2 tsp sea salt flakes. Add the shallot, peppers, tomatoes, olives and capers, then stir all this into the cooked pasta. Toss everything together well and season to taste. Just before serving, toss in the rocket and basil so they don’t wilt. Flake in the tuna in large chunks and finish with an extra drizzle of olive oil, if you like. GOOD TO KNOW fibre • vit c • iron • 1 of 5-a-day PER SERVING 755 kcals • fat 46g • saturates 7g • carbs 59g • sugars 13g • fibre 7g • protein 23g • salt 2.73g

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Charred asparagus, fennel seed & lemon pasta salad with crispy prosciutto This is a bright, light and zesty take on pasta salad, with no thick, claggy dressing. Don’t be put off by cooking and eating the lemon slices – they soften well and provide refreshing acidity. SERVES 4-6 PREP 5 mins COOK 25 mins EASY

300g farfalle 180g bunch of asparagus 85ml olive oil (we used extra virgin) 80g prosciutto 1 lemon, 1/2 thinly sliced, 1/2 juiced 2 tsp fennel seeds, toasted and lightly crushed using a pestle and mortar 2 tbsp Dijon 2 tbsp honey 15g chives, finely chopped 1 Cook the pasta in a pan of boiling salted water following pack instructions. Add the asparagus to the pan in the final 2 mins. Use tongs to pick and plunge the asparagus spears into a bowl of iced water to halt the cooking process. Drain the pasta, then rinse under cold water to cool. When the asparagus spears are cool, trim and discard the woody ends, then chop into thirds on an angle. Leave the pasta in the colander while you prepare the rest of the salad. 2 Heat 1 tsp of the olive oil in the frying pan over a medium heat and fry 2-3 pieces prosciutto for 1-2 mins on each side until golden and crisp. Drain on kitchen paper and repeat with the rest of the prosciutto. 3 Scatter the asparagus spears into the pan with the leftover prosciutto fat and cook over a high heat for 3-4 mins until tender, golden and slightly charred in places. Season with a little salt and pepper, then transfer to a plate. 4 Wipe out the pan, then heat another 1 tsp olive oil and cook the lemon slices for 2-3 mins on each side until golden, bubbling and starting to fall apart. Transfer to a chopping board and chop into

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small pieces, then put in a bowl along with the fennel seeds. 5 Pour the remaining olive oil into the bowl with the lemon slices and fennel seeds, then whisk in the lemon juice, mustard and honey. Season and whisk to combine. Toss the dressing through the pasta along with the asparagus, chives and most of the crispy prosciutto, crumbling it in. 6 Transfer to a serving platter or bowl and crumble over the remaining prosciutto just before serving. If you’re packing this for lunch, store in airtight containers with any extra fried prosciutto in a smaller container to add just before eating. Will keep chilled for up to three days. GOOD TO KNOW folate PER SERVING (6) 345 kcals • fat 16g • saturates 3g • carbs 38g • sugars 7g • fibre 3g • protein 11g • salt 1.27g

cook smart

Italian-American deli sandwich-style pasta salad

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Inspired by loaded Italian-American sub sandwiches, this pasta salad is packed full of pickled veg, meat and cheese. Feel free to substitute in your favourites – some shavings of parmesan would be great, or chopped giardiniera pickles. SERVES 4-6 PREP 15 mins COOK 15 mins EASY

350g conchiglie 50ml olive oil 100g mixed antipasti vegetables in olive oil (ours had sundried tomatoes, red peppers and olives), roughly chopped, plus 50ml oil from the jar 50g sweet red pepper drops, plus 1 tbsp liquid from the jar 1 /2 tbsp Dijon mustard 21/2 heaped tbsp Greek yogurt 11/2 tsp dried oregano 70g artichoke hearts, roughly chopped 90g salami Napoli, sliced into small pieces 90g olives stuffed with garlic, roughly chopped 170g bocconcini, drained and torn in half, if large 20g basil leaves, roughly chopped, plus a few whole leaves to garnish 1 Cook the pasta in a pan of boiling salted water following pack instructions. Once cooked, drain and rinse under cold water to cool. 2 Whisk the olive oil, the oil from the antipasti, the liquid from the red pepper drops, the mustard, yogurt and oregano together in a large bowl. Season with salt and pepper. 3 Toss the cooked pasta, antipasti veg, artichoke hearts, peppers, salami, olives, bocconcini and basil through the dressing until well coated. Tip onto a serving platter or into a bowl, and garnish with more basil leaves to serve. GOOD TO KNOW fibre • vit c PER SERVING (6) 615 kcals • fat 38g • saturates 11g • carbs 48g • sugars 5g • fibre 6g • protein 17g • salt 1.93g

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Pasta salad alla norma Pasta alla norma is a Sicilian dish typically made with penne or other pasta, covered in a tomato-based sauce, fried aubergines and ricotta salata. This takes inspiration from those flavours, using roasted aubergine, plus sourdough chunks that act as a kind of pangrattato. SERVES 4-6 PREP 15 mins COOK 40 mins EASY V

2 aubergines, chopped into 3-4cm chunks 100g sourdough, chopped into 3-4cm chunks 115ml olive oil 350g boccole pasta (any tube-shaped pasta will do) 75g sundried tomatoes, finely chopped, plus 30ml oil from the jar 2 tbsp capers, roughly chopped 1 /2 tsp chilli flakes, plus extra to serve 2 tbsp red wine vinegar 150g ricotta 1 lemon, zested and juiced 20g basil, chopped, plus a few leaves to serve 1 Heat the oven to 200C/180C fan/ gas 6. Scatter the aubergine and sourdough chunks over a large baking tray lined with baking

parchment. Drizzle over 3 tbsp of the olive oil and season well. Bake for 30 mins, shaking the tray halfway through, until the bread is golden and the aubergine chunks are lightly golden and soft. Cool slightly (it can still be slightly warm when you’re ready to assemble). 2 Cook the pasta in a pan of boiling salted water following pack instructions. Drain well and rinse under cold water to cool. 3 Meanwhile, combine the sundried tomatoes and the oil from the jar, the capers and chilli flakes in a large bowl. Whisk in the remaining olive oil, the red wine vinegar and some seasoning to combine. Set aside. 4 Beat the ricotta in a medium bowl to loosen, and whisk in the lemon zest and juice. It may split slightly, but continue whisking – it will thicken. Season and set aside. 5 Stir the cooked pasta, aubergines, crispy sourdough and chopped basil into the dressing. Transfer to a serving dish or platter, then spoon over dollops of the ricotta mixture. Sprinkle over some chilli flakes and a few basil leaves to serve. Will keep chilled for up to three days, but the bread will soften slightly over time. GOOD TO KNOW fibre • vit c • 1 of 5-a-day PER SERVING (6) 541 kcals • fat 26g • saturates 5g • carbs 59g • sugars 10g • fibre 8g • protein 14g • salt 0.57g

Shoot director JORDAN EDMONDS-MOORE | Food stylist EMILY GUSSIN | Stylist FAYE WEARS

Italian-American deli sandwich-style pasta salad

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Entertain E

the easy way We’ve picked three courses and nd a seasonal se side from om The Good Food Show restaurant (see p62) that you can recreate in around an hour for a relaxed get-together photographs MAJA SMEND

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Cumin-crusted lamb with shallots & crushed new potatoes The potatoes and lamb are key to getting this recipe done quickly – get them cooking, then do the rest of the chopping. (A rump may be called a chump of lamb by your butcher, but they’re the same thing.) SERVES 4 PREP 10 mins COOK 15 mins EASY

1 tbsp ground cumin 1 tbsp ground coriander 4 trimmed lamb rumps, about 200g each 2 banana shallots, halved lengthways 450g new potatoes 2 spring onions, chopped 1 lemon, zested and juiced 1 tbsp capers small handful of mint leaves, chopped splash of olive oil (optional)

1 Heat the oven to 220C/200C fan/ gas 7. Mix the ground cumin and

coriander with a generous pinch of salt, then use to coat the lamb. Heat a large ovenproof frying pan. Sizzle the lamb, fat-side down, for 5 mins. Flip the lamb, then put the shallots cut-side down in the pan. Transfer the pan to the oven and roast for 10 mins for pink lamb or 15 mins for medium. Remove the pan from the oven, then leave to stand for 5 mins. 2 Meanwhile, put the potatoes on to boil and simmer until just cooked. Drain, then gently crush with a masher. Add the spring onions and lemon zest, season, then keep warm until ready to serve. 3 Remove the lamb and shallots from the pan. Stir the capers, mint, lemon juice and a splash of olive oil, if you like, into the lamb juices to make a dressing. Slice the lamb and separate the shallots into layers. Spoon the potatoes onto warm plates, add slices of lamb and some shallots, then spoon over the dressing. GOOD TO KNOW iron • gluten free PER SERVING 470 kcals • fat 28g • saturates 12g • carbs 17g • sugars 2g • fibre 4g • protein 35g • salt 0.4g

Charred asparagus, smoked salmon, shrimp & rye crumb This starter is quick and full of lovely flavours. You can griddle sprue asparagus (the thin first pickings) from raw, but if the your spears are thicker, boil them for a minute, then refresh in cold water before griddling. SERVES 4 PREP 10 mins COOK 10 mins EASY

16 thin asparagus spears 150g fillet hot-smoked salmon, peeled and flaked 1 Granny Smith apple, cut into fine matchsticks bunch of watercress, picked 2 rye crackers, lightly crushed 70g brown shrimp For the dressing 75ml extra virgin rapeseed oil (we used smoked) 25ml red wine vinegar

1 Heat a griddle pan over a high heat. Char the asparagus for 10 mins, turning occasionally, until lightly burnt and tender. For the dressing, combine the oil and vinegar in a bowl with some seasoning. 2 Divide the asparagus between four plates. Scatter over the salmon flakes, apple, watercress and crushed rye crackers, then the shrimp. Drizzle over the dressing just before serving. Finish with a grinding of black pepper, if you like. GOOD TO KNOW 1 of 5-a-day PER SERVING 288 kcals • fat 22g • saturates 2g • carbs 5g • sugars 4g • fibre 2g • protein 15g • salt 1.1g

Salted tomato salad

1 Chop the tomatoes into equal-

Seasoning tomatoes up to 30 minutes before serving amplifies their flavour.

sized chunks and slice the onion, then transfer to a bowl. Grate the garlic, then add to the bowl along with the basil leaves. 2 Sprinkle with 1/2 tsp salt, pour over the olive oil and toss together. Leave to infuse for up to 30 mins, then serve sprinkled with the nigella seeds.

SERVES 4 PREP 10 mins plus 30 mins infusing NO COOK EASY V

300g heritage tomatoes, various shapes and sizes 1 red onion 1 garlic clove 8 small basil leaves 1 tbsp olive oil 1 tbsp nigella seeds

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GOOD TO KNOW vegan • low fat • 1 of 5-a-day • gluten free PER SERVING 58 kcals • fat 3g • saturates none • carbs 5g • sugars 4g • fibre 2g • protein 1g • salt 0.6g

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cook smart Sugar-cured strawberries & white chocolate crumble This crumble topping is a great way of turning a simple bowl of berries into a Michelin-worthy dessert. It will make a bit more than you need, but leftovers will keep for a couple of weeks. Curing the berries lightly softens the fruit and also gives you the most amazing strawberry stock. SERVES 4 PREP 5 mins plus 30 mins curing COOK 15 mins EASY V

60g milk powder 50g cornflour 20g light brown soft sugar 50g butter, melted 100g white chocolate, melted 400g strawberries

4 tbsp crème fraîche 20g pistachios, chopped mint leaves (optional) 1 Heat the oven to 160C/140C fan/ gas 3. Mix the milk powder, cornflour and half the sugar together, then pour over the melted butter and white chocolate. Mix with a spoon until it forms a crumb, then scatter over a baking sheet and bake for 10 mins until golden. Remove from the oven and leave to cool. Will keep in an airtight container for up to two weeks. 2 Remove the tops of the strawberries, then cut into quarters. Toss with the rest of the sugar, then divide evenly between four bowls and leave to cure for 30 mins.

To book lunch and explore everything else happening at the Good Food Show Summer, visit goodfoodshow.com. If your preferred timeslot is unavailable online, you can still check on the day for walk-up availability, so you don’t miss out.

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3 Add a tablespoonful of crème fraîche to each serving of strawberries, then scatter over the crumble, chopped pistachios and a few mint leaves, if you like. GOOD TO KNOW folate • vit c • 1 of 5-a-day • gluten free PER SERVING 356 kcals • fat 24g • saturates 14g • carbs 27g • sugars 21g • fibre 4g • protein 6g • salt 0.2g

BEST CREATIVE/BRANDING: Miss Kim

FAMILY-RUN BUSINESS AWARD: The Jolly Hog

Snack brand Miss Kim is on a mission to make eating Korean food easier and more exciting with eye-catching packaging that evokes its Korean heritage. Our judges said: “Miss Kim’s branding is very clever, and there’s a real synergy between the website and packaging, with a strong link to traditional Korean design.”

The Jolly Hog was born 15 years ago, when three brothers, united by their love of food, started making and selling top-notch, high-welfare sausages in Twickenham Stoop Stadium car park. Our judges said: “It’s clear that The Jolly Hog business is all about the brothers and family is central to their brand.”

The Overall Winner will be announced at the Good Food Show Summer, taking place at the NEC Birmingham, 18-21 June 2026. It’s the ultimate day out for foodies, featuring live cooking demos from top chefs, hands-on workshops and tastings, and plenty of summer shopping. Scan the QR code to learn more.

Meet our winners Launched this year, the Good Food SME Awards celebrate small and medium businesses in the world of food, drink and health – and these are our winners for 2026

BEST SOCIAL VOICE: BOSH! The BOSH! team want to inspire everyone to get more plants on their plates with flavour-packed recipes and products that boost wellbeing and bring people together. Our judges said: “The brand’s social voice is consistent and supported by high-quality imagery and videos, while also amplifying the good causes BOSH! supports.”

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BEST INNOVATION: One Good Thing (OGT)

INSPIRING FOUNDER: Veg Life

Keen cyclist and OGT founder Mike was shocked by the amount of plastic wrapper waste in the British countryside. So, he and his scientist son Daniel created a completely plastic-free energy bar, with a fully natural, edible beeswax-based coating. Our judges said: “OGT have tapped into a growing market of people looking for convenient ways to consume products in a more sustainable way.”

Rhian Caffull began Veg Life during the pandemic in her parents’ kitchen, when the UK pub rule requiring a ‘substantial meal’ with a drink sparked the idea for a plant-based scotch egg. Our judges described her as an “inspiring female food-tech entrepreneur”.

GOOD HEALTH BY GOOD FOOD AWARD: The Ferm The Ferm team produce what they call authentically tasty, gut-friendly, planet-loving, waste-hating artisan ferments. What others think of as rubbish, they turn into probiotic pouches of happiness. Our judges said: “The brand, positioning and health benefits of the product are really clear and coherent, and the pouches are innovative far beyond just their design.”

Highly commended BEST CREATIVE/BRANDING Alkmonton Dairy Our judges said: “Alkmonton has simple but effective branding, supported by great social content. This product would easily stand out in any farm shop.”

FAMILY-RUN BUSINESS AWARD Chutree and Peasy

BEST STORYTELLING OF A BRAND: The Jolly Hog

Our judges said: “It’s clear how much the family are involved in the storytelling and branding for Chutree chutneys. Similarly, the Peasy food brand feels wholly family.”

This is the second win for the brothers behind The Jolly Hog, the UK’s first meat business with B Corp certification. With family at the heart of their story, our judges said it was “hard not to feel jolly when engaging with the brand”.

BEST INNOVATION HOLOS Kombucha Our judges said: “HOLOS Kombucha gives consumers a good alternative to alcoholic mulled wine, meeting the demand for non-alcoholic options.”

INSPIRING FOUNDER Superkeen

DISRUPTOR AWARD: All Things Butter

SUSTAINABILITY & CSR AWARD: ChangeKitchen CIC ChangeKitchen CIC is an awardwinning catering social enterprise and kindness café, based in Birmingham. It began its food justice journey back in 2010 and continues its commitment to end food poverty with the ReadyMealsForGood range. Our judges said: “From partnerships to innovative consumer products, ChangeKitchen is doing incredible things, and is clearly committed to its cause and community.”

All Things Butter showcases how great butter can elevate everyday eating. With flavours including chocolate, smoky paprika and cinnamon bun, it places butter at the forefront while celebrating traditional British farming. Our judges said: “The fact that the product is already in 2,500 stores shows the team have created a product that’s very much in demand.”

Our judges said: “Founder Caragh is focused on her vision and isn’t compromising on what led her to start Superkeen in the first place.”

GOOD HEALTH BY GOOD FOOD AWARD Citizens of Soil Our judges said: “This olive oil brand is very clear on its health credentials and its commitment to female farmers.”

BEST STORYTELLING OF A BRAND Superkeen Our judges said: “Superkeen has a great social impact, offering a good allergen-free cereal product, based on founder Caragh’s own experience.”

DISRUPTOR AWARD Symplicity Our judges said: “Symplicity offers a new, more natural approach to plant-based meat, using fermented veg to create an umami flavour.”

SUSTAINABILITY & CSR AWARD Wildfarmed Our judges said: “This regenerative food company is a B Corp, focused on British agriculture, that’s driving change far beyond its own products.”

Learn more about the Good Food SME Awards and our winners at goodfood.com/the-sme-awards

BEST SOCIAL VOICE Renais Our judges said: “Despite being new to the market, this gin brand is producing some interesting marketing campaigns, including live interviews.”

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THE GOOD KIND OF

SWEET

FIND US IN THE FREEZER AISLE

16-page special

WANT TO LOSE WEIGHT? what you need to know T

here are a host of reasons why you might be looking to lose some weight – and your health is the most important. This is why we firmly believe that dieting shouldn’t come at the expense of good nutrition: if you’re losing weight in a bid to boost your overall health and reduce your risk of diabetes, heart disease and certain cancers, why would you deprive your body of key nutrients it needs to function at its best? You won’t find overly restrictive or gimmicky diet plans recommended here, just science-backed approaches for reducing calories, practical strategies for sticking to a weight-loss plan, and delicious, nutritious recipes for making it more enjoyable to do so. Good luck! Emma hartfield, health editor

What is a calorie deficit? (p68) Willpower vs food noise (p70) Diets debunked (p72)

Low-calorie recipes (p73) Exercise tips (p80) Common questions (p82) JUNE 2026 goodfood.com 67

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 also a registered nutritionist, posting for @GoodHealth ByGoodFood

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What is a

CALORIE DEFICIT? A

t its simplest, weight loss requires a calorie deficit, which means taking in less energy than you use. A calorie is the measure used to describe the energy you get from food and drink, as well as the energy you expend in day-to-day activities, so think of a calorie as an energy unit. Calories matter because your body needs them even at rest. They keep you warm, fuel your activity, help your brain focus and support general health, including cellular growth and repair. When you

eat, the calories you consume may be used straightaway or stored for later depending on your body’s needs. If you consistently eat too many calories, you’re likely to store more and gain weight. For gradual weight loss, national guidelines recommend reducing calorie intake, while increasing activity levels to an amount (combined) that equates to 500-600 kcals a day. This should lead to a weekly weight loss of about one to two pounds (0.5–0.9kg) and is thought to be a steady, sustainable pace. This doesn’t mean you can’t enjoy calorie-dense foods (for example, high-fat foods like avocado) – you can, as long as you maintain a calorie deficit, while keeping your diet balanced and satisfying.

National guidelines recommend reducing calorie intake while increasing activity levels to an amount that equates to 500-600 kcals a day

REASONS A PLATEAU HAPPENS (and why it isn’t a personal failing)

Impressive early losses may not be all that they seem

In the first weeks of any diet, it’s likely you’ll lose weight reasonably well. Weight will often be lost in the form of fluids, not just body fat. This is because when calories are reduced, especially if you reduce your carb intake, the body starts to use its glycogen stores. Glycogen is primarily stored in the muscles and is bound to water, so as your glycogen stores are used, water is released, making weight loss appear more dramatic. Once glycogen stores are largely depleted, weight loss tends to stabilise, and this can feel like you’ve hit a wall. Understanding this can help you appreciate that your week-to-week scale weight may not reflect the full picture of your weight-loss journey.

Adapting your plan

When weight loss stalls, it’s often helpful to incorporate more movement into your day. Studies suggest optimum results are achieved when calorie restriction is combined with moderate activity, such as brisk walking. Dietary changes alone will only take you so far, but moving more can help restart progress and support your health in its own right.

Your body changes

As tempting as it is to think of weight loss as simply ‘calories in and calories out’, in the real world, that’s an oversimplification. Many factors play a part, including the type of food you eat, how you prepare it, your basal metabolic rate and even the type of bacteria that live in your gut. On top of that, after the first few months of dieting, hormonal changes are likely to hinder further loss. This doesn’t mean the approach is hopeless, it means your body’s needs have shifted so your plan may need a tweak (see point 3).

You’re unique, and so is your weight loss

Resist comparing your progress with anyone else’s. People don’t lose weight at the same rate, even when they follow similar plans. That’s because energy needs are unique to you and will vary with age, gender, height, weight, activity levels, general health and your genetics. If you weigh yourself frequently you may notice day-to-day differences. These are normal and can be down to hormones, food choices, water retention or stress levels. Your weight loss won’t necessarily be linear; you’re aiming for a downward trend over time, not perfection every week.

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QUIET PLEASE! How to silence your inner food noise

ver finished lunch and still found your inner monologue bargaining with you for ‘a little something extra’? That constant mental chatter – dreaming of your next snack, negotiating portion sizes, fantasizing about treats – is what we commonly refer to as ‘food noise’. It can also be described as ‘food-cue reactivity’ because your brain reacts to sights, smells and situations that signal reward and pleasure, even when your

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body doesn’t actually need food. This can happen even when we’re feeling physically full because the fullness doesn’t quieten the brain. Research supports the idea that even after eating enough, certain reward-related areas in the brain can remain active when tempting foods are seen. So, if chocolate, crisps or cake suddenly take up too much mental space, it may not be your willpower at fault.

What makes food noise worse? Have you noticed your food noise is louder after certain events or conditions? Here’s when to be more mindful. • After a poor night’s sleep: Even one bad night can increase hunger hormones and make high-calorie foods appear more rewarding. • When stressed: There are changes in dopamine signalling that can increase the appeal of comfort foods. • When eating ultra-processed foods: These are designed to be hyper-palatable, so your brain is prompted to want them, regardless of whether you’re hungry or not.

One bad night can increase hunger hormones • When on a calorie-restrictive diet: Strict dieting can amplify food noise. When energy intake drops, the body responds with countermeasures, like increased hunger hormones, reduced metabolic rate and heightened attention to food cues. Brain imaging studies show that when calories are heavily restricted and the dieter is shown pictures of high-calorie foods, reward activity in the brain can increase. Treating foods as ‘forbidden’ can increase their perceived reward value and pull your attention to them.

Weight-loss drugs and willpower After eating, our bodies produce an appetite hormone called GLP-1 to help regulate hunger, which controls food noise. Weight-loss jabs like Wegovy and Ozempic mimic our natural GLP-1, and in so doing, slow gastric emptying, as well as acting on brain pathways linked to reward and motivation. However, although these medications have a history of use for type-2 diabetes, they are relatively new as a weight-loss medication, and long-term outcomes and broader effects continue to be uncovered. It’s also likely you’ll regain weight when you stop the jabs, unless you’ve established the necessary lifestyle and behavioural modifications to support your new weight. These medications aren’t suitable for some people at all, including those with a history of thyroid cancer, pancreatitis or gallbladder disease, as well as those who are pregnant, planning pregnancy or breastfeeding. They’re also not appropriate for people with eating disorders. Expert support is needed while taking these medicines to reduce nutritional and psychological risks, as well as to establish sustainable changes to maintain a healthy weight in the longer term.

ways to give your willpower a boost

1) Build meals that truly satisfy Protein, fibre and healthy fats don’t just fill you up, they support satiety hormones and steady your blood sugar, reducing the desire to snack. 2) Practice noticing, not battling Recognising your internal cues can help. Try a simple pause, then ask yourself, “Am I actually hungry, or am I stressed, bored, tired or triggered by a food cue?” 3) Try mindful eating Remove distractions (no TV or scrolling) and notice the taste, texture and how satisfying the food is. Focusing on your meals can help your brain to register fullness. 4) Stabilise blood sugar Pair carbs with protein and/or fat, and don’t under-eat or skip meals. Remember: hunger can crank up food noise. 5) Reduce temptation If the biscuit tin keeps calling, hide it in a cupboard and keep a healthier, more filling option (perhaps oat cakes and hummus) in view instead. Reduce the unhealthy options by avoiding shopping when you’re hungry, writing a list and sticking to it.

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Diets D

DEBUNKED D High-protein (such as paleo and carnivore) What’s the idea? Protein-rich foods take longer to digest so can keep us fuller for longer. They are also more thermogenic – meaning that the body burns more calories digesting, absorbing and processing them – than fats or carbs. Can it work? Higher-protein diets may help with a sense of fullness and a lower calorie intake, thus aiding weight management. However, very high-protein approaches that restrict plant foods, fibre and carbs are likely to be too restrictive to follow for any length of time.

Low-carb and keto-style (such as Atkins and Dukan) What’s the idea? The theory goes that by cutting carbs, your body resorts to burning fat (rather than carbs) for energy. This is known as ketosis. There is no set definition for ‘low carb’, and what consitutes this will vary depending on the specific diet plan. Can it work? Yes, for some people restricting carbs can support short-term weight loss, and higher protein intake may reduce hunger. What to watch out for: • Side effects: Restrictive low-carb eating may cause nausea, headaches and fatigue. • Misreading early results: Initial losses will be largely water, and weight may return when carbs are reintroduced. • Stickability: It can be difficult to limit your carbs to the required amount, so careful planning is required.

Weight loss can happen, but it’s not sustainable

What to watch out for: • Gut problems: Cutting plant foods and fibre deprives your gut of the essential components it needs to maintain a healthy balance and support digestion. • Missing food groups: Health professionals raise concerns about cutting out major food groups, including potential impacts on bone health and renal function for those with existing kidney conditions.

Extreme fasts and cleanses What’s the idea? The concept is that a quick fix will shift weight fast, reset habits and ‘remove toxins’ from the body. Can it work? Weight loss can happen, but it’s not sustainable. Some highly restrictive plans can cause dizziness or fatigue, too. Health experts and nutritionists agree, there is no need to detox or cleanse the body because it has a highly effective built-in detox system that removes waste via the liver, kidneys and gut. What to watch out for: • Nutrient gaps: Juicing removes fibre and may mean you don’t get enough protein, fats and minerals like iron. Low levels of fat affects the absorption of vitamins. • High sugar intake: Fruit juice is high in ‘free sugars’, which are absorbed quickly and may increase hunger. • Malnutrition: Following an extreme low-calorie diet for any length of time is likely to lead to a deficiency in essential nutrients.

Caution groups: Avoid dietary changes without seeking medical advice first if you have a medical condition or take prescribed medication; if you have diabetes or blood sugar management issues; and if you are pregnant or breast-feeding, elderly, under 18, have kidney or liver conditions, epilepsy, anaemia or a history of eating disorders.

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LOW-CALORIE

recipes

Restricting calories doesn’t have to be boring – these meals are vibrant, packed with flavour and only around 500 calories per portion

Smoked paprika paella with cod & peas Cod is a great source of stress-busting B vitamins and magnesium, and this easy paella is also packed with three of your five-a-day, iron, folate and fibre. SERVES 2 PREP 15 mins COOK 40 mins EASY

1 tbsp rapeseed oil 1 onion, finely chopped 2 garlic cloves, chopped 100g brown basmati rice 1 tsp ground turmeric 1 tsp smoked paprika 500ml reduced-salt vegetable bouillon 1 large red pepper, chopped 1 large courgette, diced 125g frozen peas 300g skinless Atlantic cod loins, cut into large chunks ⅓ small bunch of parsley, chopped ½ lemon, cut into wedges

1 Heat the oil in a non-stick frying pan over a medium-high heat and fry the onion and garlic for a couple of minutes to soften. Add the rice and spices, stir briefly, then pour in the bouillon and add the pepper. Cover the pan, reduce the heat and leave to simmer for 20 mins. Stir in the courgette, cover and cook for a further 10 mins. 2 Add the peas and cod, cover the pan and cook for 10 mins more, until the rice is cooked and the liquid has been absorbed. Toss with the parsley and serve with the lemon wedges to squeeze over. GOOD TO KNOW healthy • low fat • low cal • folate • fibre • vit c • iron • 3 of 5-a-day • gluten free PER SERVING 481 kcals • fat 9g • saturates 1g • carbs 55g • sugars 14g • fibre 11g • protein 38g • salt 0.4g

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Whole stuffed roast fish with fennel This is a Sicilian-style recipe, where aromatic spices and the dried fruit of Arabian cuisine meet with the fresh fish and veg of the Mediterranean. SERVES 4 PREP 15 mins COOK 50 mins EASY

2 fennel bulbs, halved and finely sliced 1 large onion, finely sliced 3 tbsp extra virgin olive oil, plus extra for drizzling 2 lemons, 1 zested then juiced, 1 cut into wedges 200g couscous pinch of saffron 250ml chicken or vegetable stock 2 larger or 4 smaller whole fish, cleaned and scaled (we used sea bass) small bunch of dill, finely chopped

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2 tbsp toasted pine nuts 250g plum tomatoes, halved 1 tbsp currants

1 Heat the oven to 200C/180C fan/ gas 6. Put the fennel and onion in a large roasting tin and toss with 2 tbsp oil, 1 tbsp lemon juice and plenty of seasoning. Roast for 20 mins until almost tender and starting to caramelise. Meanwhile, put the couscous in a heatproof bowl. Mix the saffron and hot stock, pour over the couscous and cover. 2 Rinse the fish with cold water inside and out, then pat dry. Slash deeply on both sides and season with salt, pepper and a pinch of the lemon zest. 3 After the couscous has soaked for 10 mins, fluff it up with a fork and add 2 tbsp lemon juice, the remaining zest, the dill, 1 tbsp pine nuts and seasoning to taste. Stuff

the couscous into the cavity of each fish, reserving any left over for later. 4 Stir the tomatoes and currants into the tin. Sit the fish on top and roast for about 30 mins, depending on its size. Look for juices running from the slashes in the flesh. Tug gently on the back fin – if it comes away easily, the fish is cooked. 5 Scatter with the rest of the pine nuts, then serve from the tin, with lemon wedges on the side for squeezing over. Serve one stuffed fish per person, or if you have cooked large fish, gently lift the fillets from the top of the fish first, then turn over and repeat. Share out the couscous stuffing and leftover couscous. GOOD TO KNOW healthy • low cal • fibre • vit c • iron • 2 of 5-a-day PER SERVING 489 kcals • fat 18g • saturates 2g • carbs 45g • sugars 11g • fibre 9g • protein 36g • salt 0.5g

Turkey cobb salad Use up leftovers from a Sunday roast to make this American-style salad – the pancetta adds smoky flavour. SERVES 8 PREP 25 mins COOK 15 mins EASY

6 eggs 50g (about 7 thin slices) pancetta 50ml rapeseed oil 3 tbsp cider vinegar 1/2 tbsp Dijon mustard 1 tbsp finely chopped parsley 1 small garlic clove, finely grated 500g cooked turkey or chicken 3 heads of mixed chicory, leaves separated

2 medium avocados, sliced 4 medium tomatoes, quartered 2 tbsp mixed seeds

1 Cook the eggs in a large pan of boiling water for 8 mins. Drain, transfer to a bowl of cold water and leave to cool. If using an air fryer, you can place the eggs in a single layer in the air fryer basket and cook at 180C for 12 mins, then transfer to cold water to cool. 2 Heat the grill to high. Put the pancetta on a baking sheet lined with foil and grill for 3-4 mins, or until crisp. Pat with kitchen paper to remove any excess oil and leave to cool. If using an air fryer, increase the

temperature to 200C and cook the pancetta in a single layer for 2-3 mins until crisp. 3 Whisk the oil, vinegar, mustard, parsley and garlic together. Peel and halve the eggs. 4 Slice and arrange the turkey, chicory, avocado, tomatoes, pancetta and eggs on a large platter. Drizzle over the dressing, season and serve with the mixed seeds on the side for sprinkling over. GOOD TO KNOW healthy • 2 of 5-a-day • gluten free PER SERVING 337 kcals • fat 22g • saturates 4g • carbs 4g • sugars 2g • fibre 3g • protein 29g • salt 0.5g

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Creamy chicken & asparagus braise Delightfully summery, this braise is low in calories and fat, and packs in plenty of greens, too. SERVES 2 PREP 10 mins COOK 20 mins EASY

1 tbsp rapeseed oil 2 skinless chicken breasts (about 150g each) 10 medium asparagus spears, each cut into 3 pieces 1 large or 2 small leeks, washed and thickly sliced 3 celery sticks, sliced 200ml reduced-salt vegetable bouillon 140g frozen peas 1 egg yolk (freeze the white for another recipe) 4 tbsp natural bio yogurt 1 garlic clove, finely grated ⅓ small bunch of tarragon, chopped new potatoes, to serve (optional)

1 Heat the oil in a large non-stick frying pan and fry the chicken for 5 mins, turning to brown both sides. 2 Add the asparagus (reserve the tips), leeks and celery, pour in the bouillon and simmer for 10 mins. Add the asparagus tips and peas, and cook for 5 mins more.

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3 Meanwhile, stir the egg yolk with the yogurt and garlic. Stir the yogurt mixture into the vegetables and add the tarragon. Divide between two warm plates, then place the chicken on top of the vegetables. Serve with new potatoes, if you like. GOOD TO KNOW healthy • low fat • low cal • calcium • folate • fibre • vit c • iron • 3 of 5-a-day PER SERVING 480 kcals • fat 15g • saturates 4g • carbs 25g • sugar 18g • fibre 15g • protein 53g • salt 0.5g

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Herby lamb fillet with caponata, potatoes & spinach Tick off all of your five-a-day with this healthy Sunday roast. SERVES 2 PREP 10 mins COOK 25 mins EASY

4 baby new potatoes, halved 1 garlic clove, finely grated 1 tsp chopped rosemary 250g lean lamb loin fillet, all visible fat removed 1 tsp rapeseed oil 240g baby spinach finely chopped parsley, to serve (optional) For the caponata 2 tsp rapeseed oil 1 red onion, cut into wedges 1 aubergine, sliced and quartered 500g passata 1 green pepper, quartered and sliced 6 pitted Kalamata olives, halved and rinsed 2 tsp capers, rinsed 1 tsp chopped rosemary 1 tsp balsamic vinegar 2 garlic cloves, sliced

1 For the caponata, heat the oil in a wide pan and fry the onion and for 5 mins to soften. Add the aubergine and cook, stirring, for 5 mins. Add the passata, peppers, olives, capers, rosemary and vinegar. Cover and cook for 15 mins, stirring often. 2 Meanwhile, heat the oven to 190C/170C fan/gas 5. Cook the potatoes in a pan of boiling water for 10 mins, then drain. Mix the garlic with the rosemary and some black pepper, then rub all over the lamb. Toss the potatoes in the oil with some black pepper, put in a small roasting tin with the lamb and

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roast for 15-20 mins. Meanwhile, wilt the spinach in the microwave or a pan, and squeeze out any excess liquid. 3 Stir the sliced garlic into the caponata and serve alongside the lamb – either whole or sliced, rolled in parsley if you like – with the potatoes and spinach. GOOD TO KNOW healthy • low fat • low cal • calcium • folate • fibre • vit c • iron • 5 of 5-a-day • gluten free PER SERVING 483 kcals • fat 17g • saturates 5g • carbs 40g • sugars 24g • fibre 17g • protein 34g • salt 1.4g

Veggie yaki udon Pack in the veg with our version of a Japanese classic. It takes just 25 minutes to make and is low in fat and calories. SERVES 2 PREP 10 mins COOK 15 mins EASY V

11/2 tbsp sesame oil 1 red onion, cut into thin wedges 160g mangetout 70g baby corn, halved 2 baby pak choi, quartered 3 spring onions, sliced

/2 tbsp mild curry powder or 1 tsp garam masala 1 large garlic clove, crushed 4 tsp low-salt soy sauce 300g ready-to-cook udon noodles 1 tbsp pickled sushi ginger, chopped, plus 2 tbsp of the brine (optional)

1 Heat the oil in a non-stick frying pan or wok over a high heat and fry the onion for 5 mins. Stir in the mangetout, baby corn, pak choi and spring onions, and cook for 5 mins more. Add the curry powder, garlic

and soy sauce, and cook for another minute. 2 Add the udon noodles along with the pickled ginger and brine (if using), and stir in 2-3 tbsp hot water until the noodles are heated through. Divide between bowls and serve. GOOD TO KNOW vegan • healthy • low fat • low cal • fibre • vit c • 3 of 5-a-day PER SERVING 336 kcals • fat 9g • saturates 1g • carbs 51g • sugars 12g • fibre 11g • protein 15g • salt 1.4g

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EXERCISE TIPS for weight loss Physical activity is one of the core pillars of weight loss, but it works best when it’s sustainable, supported by sensible eating, and built around activities you enjoy

Aim for a sustainable weekly baseline, then build on it

Why it matters: Doing too much too soon raises the risk of injury and fatigue, which may derail your progress and motivation. Guidelines recommend 150 minutes of moderate intensity activity per week (roughly 30 minutes on most days). Try this: Choose three to four days of the week and schedule a minimum of 30 minutes of moderate movement (a brisk walk or gentle bike ride counts). A consistent routine like this is likely to be safer and more effective in the long term.

4 Fuel enough to train

Why it matters: If your body isn’t getting enough fuel, you may experience fatigue and nutrient deficiencies, and your metabolism may slow down over time. Aiming too low with your net intake (especially once exercise is added) can undermine both performance and consistency. Try this: After your hardest session, add a small, sensible recovery snack or portion at your next meal (instead of ‘saving calories’), and see if it improves energy and reduces cravings.

Caution groups: If you’re new to exercise, have health concerns (including heart disease, high blood pressure, diabetes, osteoporosis, joint issues, an existing injury), are pregnant or take prescribed medication, speak with your GP or healthcare practitioner before starting. When you begin, start slowly and always include a warm-up and cool-down.

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GETTY, MYLES NEW, GABBY HARRINGTON | JUSTIN PAGET / DIGITALVISION

Why it matters: We lose weight when we burn more calories than we consume. If your appetite rises after exercise, be careful that you don’t eat back what you’ve burned. It’s usually easier to reduce calorie intake than to burn large amounts through exercise, so diet is often the bigger factor in weight loss. Try this: Time your workout so that instead of a ‘reward snack’, you have a meal or snack that you’d be eating at that time anyway.

Why it matters: Aerobic exercise (such as brisk walking, jogging, swimming, cycling or dancing) increases the number of calories you burn and improves endurance, breathing and heart rate. Don’t go all out – it’s better to complete workouts that you can repeat consistently, rather than heroic one-offs. Try this: Do one cardio session at a pace you can sustain without getting overly tired, and finish thinking ‘I can do this again tomorrow’.

Photographs for this health special ISTOCK / GETTY IMAGES PLUS, TOOGA, TWOMEOWS / MOMENT /

Exercise supports a calorie deficit

Use cardio to raise calorie burn

5 Move more

Why it matters: It’s not just gym or nothing – being active throughout the day on top of planned exercise gives a better overall picture of your activity levels. Everyday movement that gets your heart rate up and muscles moving can support your goals. Try this: Pick two default swaps, such as taking the stairs instead of the lift, and add a 10-minute walk at lunchtime, or get off the bus one stop earlier, for example.

Use calories as guidance onlyy

Why it matters: How many calories you burn will vary, and tools like apps and calculators will only give estimates. Even so, having a rough idea of your total daily energy expenditure (TDEE) can help you understand why an extra class (or snack) may matter. Think of it as a useful direction rather than precise maths.

Muscle is metabolically active so the more you have the more you burn Try this: Look up your estimated TDEE using an online calculator and use it only to spot obvious patterns, not micromanage daily totals.

Don’t focus on the scales

Add strength training to support metabolism

Why it matters: Strength training supports muscle mass, and muscle is metabolically active – so the more muscle you have, the more calories you burn, even at rest. It may help you shift your mindset from aiming for ‘lighter’ to aiming for ‘better body composition’ (less fat, more muscle). Try this: Do two short resistance sessions (even 15-20 minutes) a week. You could use a resistance band, weights, gym equipment, circuit training, CrossFit, or bodyweight exercises, like push-ups.

Watch for appetite creep

Why it matters: Increased exercise may increase your appetite; you may not notice, but you may be adding snacks or eating slightly bigger portions. This could explain why you’re only seeing modest weight loss. Try this: Plan one non-negotiable post-workout option, choosing whole, nutrient-dense foods (lean proteins, healthy fats, fibre-rich carbs) instead of ultra-processed convenience snacks or sports drinks.

Why it matters: Strength training can affect what you see on the scales. If you’re gaining muscle while losing fat, it may look like weight loss has stalled because muscle is heavier than fat. Progress shows elsewhere – how clothes fit, enhanced energy and better strength. Try this: Each week, pick one non-scale measure and note it down – how a pair of trousers fit, for example – or record one strength marker, such as how many push-ups you can do.

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YOUR COMMON QUESTIONS answered by a weight-loss nutritionist Do you need to be in a calorie deficit to lose weight? Yes – a calorie deficit is the foundation of a weight-loss diet. When we consume the same number of calories that our body uses, our weight is maintained. So, to lose stored energy (including body fat), we need to consume fewer calories than our body uses. This results in body fat stores reducing over time.

Do I need to exercise to lose weight? A calorie deficit can be achieved through diet alone, so exercise isn’t essential in order to lose weight. That said, exercise can aid weight loss success initially, as well as help keep it off in the long term. Regular exercise can help with mindset, motivation, mental clarity and, of course, building and maintaining muscle mass. All of these factors can help us stay on track with our weight loss and maintain the results for longer. The type of exercise you choose is completely down to you, and the most important factor is that you enjoy it and will continue to do it.

What is the best diet for weight loss? Whatever the approach – whether it’s low-carb, high-protein or Mediterranean, for example – all diets work primarily because they create a calorie deficit. However, the approach you choose makes a big difference to how you feel and how easy you find it to stick to a reduced calorie intake. Diets that are higher in protein and fibre are great for appetite control, since both these nutrients help fill us up. Protein is also important for maintaining lean muscle mass, which can be at risk during weight loss. More extreme dietary approaches that recommend cutting out specific foods or food groups are generally hard to maintain. The best diet is the one you can stick to in the long term.

What matters more: what I eat or how much I eat? Given that we need to create a calorie deficit to lose weight, how much we eat is the most important factor here. But – and it’s a big but – what we eat plays a huge role in energy levels, health, gut function and muscle mass maintenance. These factors, plus many more, are all part of the bigger picture of weight loss success.

Are diet foods and drinks really helpful? Specialist low-calorie ‘diet food’ can seem like a convenient choice, but you need to consider the overall nutrient profile of your diet. High-fibre foods, lean proteins and fruit and veg are key for your health, as well as long-term diet success. Plus, many so-called ‘diet’ foods may contain artificial sweeteners and be ultra-processed, so it’s important to consider where they fit into the overall balance of your diet.

Diets high in protein and fibre are great for appetite control A diet rich in protein, fibre, vitamins, minerals, good fats, gut-friendly foods and variety is going to help keep us healthy and satisfied, making a weight loss calorie intake more comfortable to maintain.

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Emma White is a qualified nutritionist and heads up the nutrition team at Nutracheck, the UK’s leading food and nutrition tracking app.

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READY TO ORDER? 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.

WEEKEND Pack a picnic with recipes from Barney Desmazery, or bring the Med to your table with Hairy Biker Si King and Georgina Hayden

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Pack a

COOK THIS WEEKEND

picnic

Forget soggy sandwiches and fill your hamper with showstoppers to enjoy in the sunshine from Barney Desmazery photographs SAM FOLAN

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weekend

Scotch egg picnic pithivier What do you get when you cross a sausage roll with a scotch egg? The ultimate picnic pie. At its heart this is a sophisticated ‘pate en-croute’ just made accessible to everyone.

Barney Desmazery is Good Food’s skills and shows editor and is the longest-serving member of the team. Barney has written and tested thousands of recipes and worked with countless celebrity chefs. His specialities include bread-baking and foraging, and he has captured his expertise in his first cookbook One Dish, Four Ways. You can also see Barney in action at the Good Food Show (see p46 for more). @barney_desmazery

SERVE 10-12 PREP 20 mins COOK 1 hr 30 mins EASY

9 eggs, 8 for the pie and 1 beaten to glaze about 1kg sausagemeat or good-quality sausages, skins removed 6 rashers of smoked back bacon, finely chopped or minced 2 garlic cloves, finely grated 2 tbsp fresh thyme leaves 750g ready-made puff pastry (a 250g and 500g block) 85g packet of sage & onion stuffing mix

1 Bring a large saucepan of salted water to the boil. Lower in the eggs and simmer for exactly 7 mins 30 seconds (8 mins if chilled), then scoop into a bowl of iced water. Once cool enough to handle, crack the shells a little (this will make them easy to peel later) and leave to cool completely. Peel and trim a little of the white from the pointed side, so the yolks will show up nicely in the finished slices. Set aside. 2 Tip the sausagemeat into a bowl with the bacon, garlic, thyme and plenty of black pepper. Mix everything together well using your hands. 3 Line a large, flat baking tray with baking parchment. Roll out the smaller block of puff pastry and use a dinner plate to cut

out a 25-27cm circle – this will be your base. Lift it onto the tray. 4 Scatter half the stuffing mix over the centre of the base, leaving a 2cm border. Spoon over a third of the sausage mixture and shape into a flat disc. Arrange the eggs in a tight ring over the top, touching. Press the rest of the sausage mixture over and around the eggs to completely encase them, and fill the hole in the middle of the egg ring. Scatter over the rest of the stuffing mix. 5 Brush the pastry border with a little beaten egg. Roll the rest of the pastry out to a larger circle for the lid and lay it over the top. Tuck the pastry over the filling, then press the edges to seal. Trim the edge, so it’s even, then crimp all the way round with the handle of a knife or fork. Re-roll the offcuts and cut out leaf shapes, using more beaten egg to stick the leaves on. Chill for 15 mins while the oven heats. 6 Heat the oven to 200C/180C fan/gas 6. Once the pithivier is chilled, brush all over with more beaten egg and lightly score the top in curved lines from the centre outwards, if you want. Bake for 1 hr 15-30 mins or until deep golden and puffed. When pierced with a skewer, the juices should run clear. Serve just warm or leave to cool. PER SERVING (12) 619 kcals • fat 43g • saturates 17g • carbs 33g • sugars 4g • fibre 5g • protein 22g • salt 2.3g

Get ahead The filling can be made up to a day in advance. The whole pithivier can be assembled and chilled for 24 hours before baking. Once baked, the pie will keep at room temperature for a day or so, or chilled for two days.

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Olive, heirloom tomato & feta focaccia Here are all the best bits of a summery Greek salad stuffed into a bubbly focaccia. A sort of sandwich within a loaf, ideal for a picnic or barbecue. MAKES 8-12 PREP 25 mins plus at least 2 hrs 10 mins resting, rising and cooling COOK 30 mins MORE EFFORT V

500g strong white bread flour 7g sachet fast-action dried yeast 10g sea salt flakes, plus a pinch 2 tbsp olive oil For the topping 200g heirloom cherry tomatoes, halved, or larger tomatoes, cut into bite-size pieces (use a mix of colours if you like) 3 tbsp olive oil small bunch of oregano, leaves picked, or 1 tsp dried oregano 150g Kalamata olives, pitted 100g feta, broken into large chunks

1 Tip the flour, yeast and 350ml of water into a large bowl and mix together until you have a rough, sticky dough. Make sure there are no dry pockets of flour left. Cover and leave the dough to rest for at least 30 mins, or up to 1 hr. 2 Scatter over the sea salt flakes, then wet your hands and scrunch it through the dough. Tip the dough onto a surface and either knead, or slap and fold it onto itself until smooth, then roll it into a ball. 3 Drizzle a deep, 20 x 30cm baking tray with 2 tbsp olive oil, sit the dough in the middle and gently stretch it, then leave to rest for 1-2 hrs, until doubled in size and bubbly, or chill for up to 48 hrs. The longer you leave the dough, the more flavour it will have and the more digestible the gluten will be. 4 To bake, remove the dough for an hour, if chilled, then heat the oven to 220C/200C fan/gas 8. Stretch the dough into the corners of the tray and dimple the surface with your fingertips. 5 Toss the tomatoes in a small bowl with 1 tbsp olive oil, the oregano and a little salt. Press the tomatoes and olives into the dough, then scatter over the crumbled feta and dimple again gently to tuck everything in. Drizzle with another tablespoon of oil and finish with a pinch of sea salt flakes. Bake for 25-30 mins until puffed up, golden and crisp around the edges. 6 As soon as the focaccia is out of the oven, drizzle over the final tablespoon of olive oil. Let the focaccia cool in the tray for at least 40 mins before slicing. Finish with a few more leaves of oregano, if you like. PER SERVING (12) 244 kcals • fat 9g • saturates 2g • carbs 32g • sugars 1g • fibre 2g • protein 7g • salt 1.5g

Get ahead The unbaked, unadorned dough can sit in the fridge for up to 48 hrs and will increase in flavour. This can be made a day ahead and simply covered with a tea towel. If transporting, you can portion it up, then slot the pieces back into the baking tray like a jigsaw, to make it easy to carry.

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White cabbage, date & pumpkin seed slaw This started life as a quick pickle that I would serve with curries or grilled dishes. Now I use this version as the base for a summer salad that is so good at barbecues, and sometimes with cooked chicken or prawns tossed through it.

SERVES 4-6 PREP 20 mins NO COOK EASY V

½ white cabbage, finely shredded 1 red onion, finely sliced 1 small green chilli, finely chopped (optional) ½ lemon, juiced black onion seeds (kalonji) 1 tsp cumin seeds, toasted if you like 1-2 tomatoes, finely chopped small handful of coriander, roughly chopped 2 dates, finely chopped 2 tbsp pumpkin seeds

1 Tip the cabbage into a large mixing bowl with the red onion and chilli (if using), a big pinch of salt, the lemon juice, onion seeds and cumin seeds, and scrunch everything together until the cabbage starts to wilt and break down. 2 Stir through the tomatoes, then the coriander, dates and pumpkin seeds just before serving. GOOD TO KNOW low fat • folate • vit c • 1 of 5-a-day • gluten free PER SERVING (6) 81 kcals • fat 3g • saturates 0.4g • carbs 9g • sugars 8g • fibre 4g • protein 3g • salt 0.02g

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Peanut butter brownie cups MAKES 12 cups PREP 25 mins plus 30 mins cooling COOK 25 mins EASY V ❄

150g unsalted butter, plus extra, melted, for the muffin tin 300g dark chocolate (at least 70%), chopped 1 espresso coffee or 30ml very strong coffee 4 eggs 250g light brown soft sugar 1 tsp vanilla extract or paste 100g plain flour 50g cocoa powder flaky sea salt, for seasoning 12 heaped tsp smooth peanut butter

Recipes extracted from One Dish, Four Ways by Barney Desmazery (£22, Quadrille) and not retested by us. Photographs by Sam Folan.

Getting these out of the tin can be a little fiddly, so placing them on a thin strip of baking parchment can help you remove them, but then cutting those strips and lining each hole with one is also fiddly, so you decide where you want to use your energy.

1 Heat the oven to 180C/160C fan/gas 4. Generously butter a 12-hole, non-stick muffin tin, making sure to brush the base and sides of each hole well, which is key to getting the cups out. Line with strips of baking parchment if you like. 2 Melt the 150g butter with the chocolate and coffee, either gently in a heatproof bowl set over a saucepan of barely simmering water, or in the microwave in short bursts, stirring between each. Leave to cool for a few minutes. Stir until smooth, then remove from the heat and leave to cool slightly. 3 In a large mixing bowl, whisk the eggs, sugar and vanilla extract or paste for 4-5 mins with an electric hand whisk or stand mixer until pale and thick. Fold in the melted chocolate mixture, then sift over the flour and cocoa. Gently fold everything together with a pinch of flaky sea salt until just combined – stop as soon as you no longer see streaks of flour. 4 Spoon some batter into each hole of the prepared muffin tin, filling just under halfway. Drop 1/2 tsp of peanut butter into the centre of each one, then cover with the rest of the brownie mix and top with a bit more peanut butter – swirl it in lightly with a knife or skewer and finish with a little flaky sea salt. Bake for 15-20 mins until the brownie cups are puffed and just cracking on top. They should still have a slight wobble in the centre for that fudgy finish. Leave to cool in the muffin tin for 30 mins, and when at room temperature and before they turn cold, gently twist them from their holes. Serve straightaway or keep in a biscuit tin (see below). GOOD TO KNOW iron PER SERVING 439 kcals • fat 28g • saturates 15g • carbs 37g • sugars 27g • fibre 4g • protein 8g • salt 0.3g

Get ahead Brownie cups keep well for up to three days in an airtight tin. They freeze beautifully, too – wrap individually and freeze for up to three months. Defrost at room temperature or warm gently to bring back the gooey centre.

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In partnership with

Start the day right The thick, velvety texture of Danone Skyr Plain Yoghurt is perfect for making these fresh, fruity breakfasts

ant to add more protein to your diet? Danone Skyr Plain Yoghurt could be the secret ingredient you didn’t even know you needed. Made from just milk and a unique blend of live cultures, it’s naturally high in protein and a source of calcium, with 0% fat and only naturally occurring sugars. The result is a deliciously creamy, Icelandic-style yoghurt with a surprisingly mild taste that works well in a huge variety of sweet and savoury recipes – including many of your favourite breakfasts. So, whether you

An endlessly versatile addition to your morning meals

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blitz it into smoothies, spoon it over granola or mix it into overnight oats, Danone Skyr Plain Yoghurt offers a nutritious and endlessly versatile addition to your morning meals.

Everyday goodness If you fancy giving Danone Skyr Plain Yoghurt a go, here are a couple of speedy breakfast recipes to get you started. They’re both well-balanced, super simple to make and ideal for enjoying either at home or on the go. Perfect for mango lovers, the smoothie is a great way to bring a tropical twist to your mornings. It’s inspired by a popular Indian yoghurt-based drink called lassi and is flavoured with coconut water, honey and cardamom. Alternatively, if you prefer prepping ahead of time, try the lemon and poppyseed overnight oats. Based on the classic cake flavour, they’re made with tangy lemon curd and both poppy and chia seeds for added fibre.

Mango lassi-inspired breakfast smoothie SERVES 1-2 PREP 5 mins NO COOK EASY 150g frozen mango 2 tbsp porridge oats 100g Danone Skyr Plain Yoghurt 150ml coconut water ½ tsp ground cardamom 1-2 tbsp honey (to taste)

Add all the ingredients to a high-powered blender, then blitz until thick, creamy and smooth. Adjust the sweetness by adding more honey, if you like.

Lemon & poppyseed overnight oats SERVES 1 PREP 5 mins plus chilling NO COOK EASY 40g porridge oats 1 tbsp poppy seeds ½ tbsp chia seeds 100ml semi-skimmed milk 2 tbsp Danone Skyr Plain Yoghurt 1 tbsp lemon curd To serve 2 tbsp Danone Skyr Plain Yoghurt 1 tbsp lemon curd ½ tsp poppy seeds 10g pistachios, roughly chopped (optional)

1 Add the oats, poppy seeds and chia seeds to a jar or container, then pour in the milk and spoon over the Danone Skyr Plain Yoghurt and lemon curd. Mix well to combine, then cover and chill overnight (or at least for a few hours). 2 To serve, top with the extra Danone Skyr Plain Yoghurt, lemon curd and poppy seeds, along with a sprinkling of chopped pistachios and your favourite fresh fruit, if you like. Scan to shop Danone Skyr Plain Yoghurt at Tesco now

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Baking for the sunshine Need inspiration for a fête, bake sale, or afternoon tea al fresco? Alice Shields puts a twist on classic recipes that are sure to please

MAKE THIS WEEKEND

photographs CHELSEA BLOXSOME

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Coconut & raspberry school cake

weekend

Pink grapefruit drizzle cake

Malted chocolate sandwich biscuits

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Coconut & raspberry school cake Elevate the retro recipe with juicy fresh raspberries and toasted desiccated coconut. Using coconut milk in the batter results in a sponge with a moist, tender crumb. SERVES 16 PREP 30 mins plus cooling and setting COOK 40 mins EASY V

200g unsalted butter, softened, plus extra for the tin 50g desiccated coconut 200g caster sugar 4 medium eggs 200ml can coconut milk (see tip) 200g self-raising flour 1 tsp baking powder 150g raspberries (see tip) For the topping 300g icing sugar sprinkles of your choice (optional)

1 Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm baking tin and line with baking parchment. Toast the coconut in a dry frying pan over medium heat until lightly golden, then tip into a bowl and set aside to cool. 2 Beat the butter and caster sugar together in a large bowl using an electric whisk until very pale and fluffy. Beat in the eggs, one at a time, beating well after each addition (you can beat in a little of the flour if the mixture starts to curdle). Beat in 150ml coconut milk. 3 Fold in the flour, baking powder and the cooled toasted coconut. Scrape the batter into the prepared tin and level the surface using a spatula. Push 125g of the raspberries into the surface, then bake for 35 mins until light golden and a skewer inserted into the middle comes out clean. Leave to cool completely in the tin. 4 For the topping, put the remaining 25g raspberries in a sieve set over a bowl or jug, and press down using a fork to extract the juice. Mix 2 tbsp of the juice with the remaining 50ml coconut milk and the icing sugar until smooth – the icing should be thick and spoonable; add a splash of water or raspberry juice if it’s too stiff. Spoon the icing over the cake and smooth out to the edges. Scatter over the sprinkles and leave to set slightly. Will keep in an airtight container at room temperature for up to three days. PER SERVING 326 kcals • fat 16g • saturates 10g • carbs 42g • sugars 32g • fibre 1g • protein 3g • salt 0.24g

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Alice’s tips • Give your can of coconut milk a good shake before using – this is to reincorporate any solid fat that has separated from the liquid. • If you’re making this cake outside of raspberry season, you can use frozen instead – just defrost and pat completely dry using kitchen paper first.

weekend

Malted chocolate sandwich biscuits A combination of malted milk powder and sticky malt extract means these moreish chocolate biscuits are packed with toasty flavour. Serve them as they are, or take the extra decadent step of dipping them in dark chocolate, as I have. MAKES 14 PREP 1 hr plus 1 hr chilling, cooling and setting COOK 10 mins EASY V

125g cold unsalted butter, cut into cubes 60g caster sugar 200g plain flour, plus extra for dusting 25g malted milk powder (such as Horlicks) 2 tbsp cocoa powder 1 tbsp malt extract (see tip) 100g dark chocolate (optional) For the malted buttercream 100g unsalted butter, softened 150g icing sugar 1 tbsp malt extract

1 Blitz the butter, sugar, flour, malted milk powder, cocoa and malt extract in a food processor until the mixture clumps together. Tip onto the work surface, shape into a disc, wrap and chill for 30 mins. 2 Line two large baking sheets with baking parchment. Roll the dough out to roughly 4mm

thick. Stamp out as many biscuits as you can using a 5cm round cutter, re-rolling the offcuts as needed (you should have 28 in total), then arrange on the baking sheets, well spaced apart. Chill for 30 mins. Heat the oven to 180C/160C fan/ gas 4 and bake for 10 mins until the edges feel firm. Leave to cool on the trays. 3 For the buttercream, beat the butter using an electric whisk until light and fluffy, then beat in the icing sugar and malt extract until combined. 4 Sandwich the cooled biscuits together using the buttercream. If you like, melt the dark chocolate in a heatproof bowl over a pan of simmering water (ensuring the bowl doesn’t touch the water), or in short bursts in the microwave, and dip half of each sandwich in it, shaking off any excess. Leave to set before serving. Will keep in an airtight container at room temperature for up to three days.

Alice’s tip Liquid malt extract can be found in larger supermarkets or health food shops.

PER SERVING 285 kcals • fat 17g • saturates 10g • carbs 30g • sugars 17g • fibre 2g • protein 3g • salt 0.03g

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Pink grapefruit drizzle cake

Alice’s tip Use up any remaining pink grapefruit juice whenever you need acid (like lemon juice or vinegar) in salad dressings, or mix with ice and lemonade instead for a summery mocktail.

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SERVES 10 PREP 20 mins plus cooling COOK 50 mins EASY V

225g unsalted butter, softened, plus extra for the tin 225g caster sugar 4 medium eggs 1 tsp vanilla bean paste 225g self-raising flour 1 pink grapefruit, zested and juiced (you’ll need 60ml juice; see tip) 75g granulated sugar

1 Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking parchment. Beat the butter and caster sugar together in a large bowl using an electric whisk for about 5 mins until pale and fluffy. Beat in the eggs, one at a time, beating well after each addition (you can beat in a little of the flour if the mixture starts to curdle), then beat in the vanilla. 2 Fold in the flour, followed by three-quarters of the grapefruit zest. Scrape the mixture into the prepared tin and level the surface using a spatula. Bake for 50 mins, or until a skewer inserted into the middle comes out clean. 3 Mix the grapefruit juice with the granulated sugar. Remove the cake from the oven and poke holes all over the surface using a skewer or fork. Pour the grapefruit drizzle over the warm cake, then sprinkle over the remaining zest. Leave to cool completely in the tin before slicing. Will keep in an airtight container at room temperature for up to three days. PER SERVING 405 kcals • fat 21g • saturates 12g • carbs 49g • sugars 32g • fibre 1g • protein 5g • salt 0.29g

Shoot director RACHEL BAYLY | Food stylist KATIE MARSHALL | Stylist HANNAH WILKINSON

Lemon drizzle cake is a classic for a reason, but this grapefruit version is a refreshing twist. It still has that same satisfyingly crunchy, sugary top, too.

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Table for four

Laughter au ught r iss the shortest sh hortesst distance distan nce between two people In our YouTube series, Mathew Horne and Joanna Page invite a well-known duo to dinner. This time, it’s comedian Laura Smyth and producer Carmen Butcher JOANNA PAGE What made you know you wanted to do a podcast together? LAURA SMYTH We’d only known each other a couple of weeks when Carmen left this long voice note about how terrible everything was, then burst into tears. At the end she went, ‘Oh mate, I’m crying on a voice note and I’m still going to send it.’ I was like, ‘I love this woman!’ We just started having these ridiculous long conversations, always signing off with ‘All right, love you.’ My brother was saying for years, you two need to do a podcast. Eventually we did. CARMEN BUTCHER It was just the idea of replicating how we actually talk to each other: silly, funny, real. A show about nothing.

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LAURA That’s it exactly. Once you find someone funny, they’re funny forever. Laughter is the shortest distance between two people. MATHEW HORNE Do you have any culinary go-to spots when you’re on tour? LAURA There’s a dumpling place in Edinburgh called Dumpling Queen. Korean-owned, and you know the rule: if there are Korean people eating in a Korean restaurant, you’re in the right place. The dumplings are incredible, but what really got me was the broccoli. A whole head, chopped garlic, slightly charred and a splash of water so it steams – loads of salt, sesame oil. I’ve been making it at home since. Last night, we had two heads and some hoisin chicken. The kids absolutely loved it.

ON THE MENU Cocktail White port & tonic Starter Slow-cooked soy-glazed chicken in lettuce cups Main Sharing bavette with blue cheese sauce Dessert Almond & lemon meringue roulade

table talk I thought about doing Live at the Apollo during treatment – that kept me going. Stepping out on that stage felt like a dream come true

JOANNA That sounds genuinely lovely. LAURA It’s a great way of sneaking greens past them. Honestly, I just run out of ideas for dinner some nights. I’m a good cook, but sometimes it’s scrambled eggs on toast. They won’t die.

It was only when I was about to go back to work after that leave that I signed up for a stand-up course – where Carmen and I met – because I knew if I went back into the classroom, I’d never do it. I’d read that Ricky Gervais started stand-up at 37, and I thought ‘maybe this isn’t me done’.

JOANNA What about when you’re out together? LAURA Our post-podcast ritual is Twiglets at The Groucho Club. We’re obsessed. MATHEW As a yeast intolerance survivor, Carmen, you do know that Twiglets are absolutely covered in yeast extract? CARMEN I cannot give them up. I cannot.

MATHEW Within a year you’d won the Funny Women Award. LAURA Yeah, then lockdown happened and I quit teaching entirely. Then in 2021, I got cancer. CARMEN She really downplays how much she was carrying through all of that. She stayed positive the whole time. Two weeks after finishing treatment, she went on Live at the Apollo.

LAURA She’s an idiot. CARMEN She is correct. I’m also on record for eating a full pie before a ski lesson and wondering why I nearly died on the slopes. LAURA I said, ‘Maybe you shouldn’t have done that.’ She said, ‘Maybe I should have had half a pie.’ No! No pie! JOANNA How did you go from being a teacher to doing stand-up? That’s such a huge leap. LAURA I always wanted to do it, but only admitted it to my husband. When I was on maternity leave with my third, he bought me a one-day comedy writing course as a gift. I loved it but never did anything with it.

LAURA I’d been picturing doing Live at the Apollo throughout treatment – that, and a holiday in Catalonia. On darker days during chemo, those images kept me going. Stepping out on that stage felt like a dream come true. MATHEW Did the diagnosis change your perspective on things?

LISTEN OR WATCH To enjoy the full interview, search ‘Table for Four’ wherever you get your podcasts, or catch the full episode on YouTube.

LAURA Completely. When there’s a chance you might lose your life, you stop wanting things other people have. Your baseline becomes ‘I just want to be alive’. From there, everything else is a bonus. So much of my energy used to be in the future – auditions, pitches, what everyone else was getting. Now, I try to stay present. JOANNA Can you sustain that? LAURA I try. It’s easy to slip into comparison mode, but I practise gratitude. I don’t take my husband or kids for granted. CARMEN [gesturing at the roulade] I give thanks to this lemon. Tonight, I’ll be writing in my gratitude journal, ‘grateful for the gluten-free sponge, the raspberries, the cream...’

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table talk

try the dish Sharing bavette with blue cheese, beef dripping wedges & ranch salad SERVES 6 PREP 30 mins COOK 1 hr 15 mins MORE EFFORT

2 x 500g bavette steaks 70g stilton, crumbled 60g butter 2 tbsp finely chopped chives 1.5kg Maris Piper potatoes 80g beef dripping 12 large garlic cloves, lightly bashed For the salad 1 large butterhead or round lettuce 1 cucumber, thinly sliced on the diagonal 120ml buttermilk 1 lemon, juiced 70g mayonnaise 1 /2 tbsp wholegrain mustard

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1 Leave the steaks at room temperature for 1 hr before cooking. Put the stilton, butter and chives in a bowl, then season and mash together using a fork, or blitz in a food processor. Tip onto a square of baking parchment and roll into a log. Twist the ends to seal. Will keep chilled for three days or frozen for up to a month. 2 Heat the oven to 240C/220C fan/gas 8. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then tip into the pan and boil for 10 mins. Drain well and leave to steam-dry for 10 mins. 3 Divide the beef dripping between two baking trays (shallow-sided trays, rather than a roasting tin, helps ensure the wedges crisp up) and heat in the oven for 10 mins. Carefully tip the wedges into the hot fat, turning using tongs to coat, then season with 1 tsp sea salt and spread out into a single layer. Scatter over the bashed

garlic cloves. Roast for 50 mins-1 hr, turning halfway, until golden and crisp. 4 About 20 mins before the wedges are ready, heat a griddle pan over a high heat, season the steaks and griddle for 4 mins on each side for medium-rare (or 5 mins for medium). Rest on a warm plate for 10 mins. 5 Tear the lettuce leaves and arrange in a large serving bowl along with the sliced cucumber. Whisk the buttermilk, lemon juice, mayonnaise and mustard together, then pour the dressing over the veg and toss everything together. 6 Slice the steak and arrange on a warmed serving platter with the potato wedges. Top the steak with a few slices of the stilton butter, then melt using a kitchen blowtorch (or melt in a pan before spooning it over). Serve with the salad. GOOD TO KNOW folate • vit c • iron • 1 of 5-a-day PER SERVING 834 kcals • fat 54g • saturates 22g • carbs 41g • sugars 4g • fibre 5g • protein 44g • salt 1.5g

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The modern

COOK THIS WEEKEND

Mediterranean

Be transported to sunnier climes with food writer Georgina Hayden sharing Greek, Italian and Spanish-inspired recipes photographs LAURA EDWARDS 104 goodfood.com JUNE 2026

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Seadas saganaki (cheese & honey triangles) Georgina Hayden is a food writer, cook and presenter. She grew up above her grandparents’ GreekCypriot taverna in London, where she developed her love of cooking. She regularly features on BBC One’s Saturday Kitchen and was a judge on Great Cookbook Challenge. @georginahayden

You are covering three bases here: feta, filo and honey. It’s an easily achievable version of a Mediterranean theme, the love child of an Italian-Greek-Middle Eastern delicacy, all sharing that lovely, saltysweet combination. Seadas, from Sardinia, is a sweet, deep-fried pecorino cheese ravioli; Greek saganaki is fried cheese drizzled with honey; knafeh is their Middle Eastern cousin, of syrup-soaked kataifi pastry layered over cheese. Truth be told, these can be eaten at any time of day, but are lovely at breakfast. SERVES 4 PREP 20 mins COOK 25 mins EASY V

100g feta, crumbled (vegetarian, if needed) 40g pecorino or vegetarian alternative, finely grated 1 /2 unwaxed lemon, zested 100g grated mozzarella (vegetarian, if needed) a few thyme sprigs, leaves picked 8 sheets of filo pastry (or 4 larger sheets) olive oil, for brushing and frying 2 tbsp honey 30g shelled pistachios, finely chopped 1 tsp Aleppo pepper or a pinch of chilli flakes, to serve (optional)

1 In a large bowl, combine the feta, pecorino, lemon zest, mozzarella and most of the thyme leaves. Set aside. 2 When you are ready to make the triangles, take the filo out of the fridge. Lay a sheet out in front of you, short side closest to you, and brush with olive oil, then lay a second sheet on top (or, if using the larger sheets, brush one with oil and fold it in half).

3 Spoon a quarter of the cheese mixture over the bottom corner of the filo, leaving a gap around the edge, then fold that corner over into a triangle shape. Repeat, folding the triangle away from you up the filo sheet, tucking in the edges as you go, until you have a sealed, folded parcel. Repeat with the remaining filo and cheese filling. When you have made all the triangles, set a large frying pan over a medium heat and pour in enough olive oil to just cover the base. 4 Fry the parcels for 2-3 mins on each side, in batches if needed so as not to crowd the pan, until golden all over. Once cooked, remove to a plate lined with kitchen paper to blot off excess oil, then transfer to a serving plate. 5 Drizzle each triangle with 1/2 tbsp honey and sprinkle over a good pinch of seasoning, some of the chopped pistachios, a few thyme leaves and a pinch of Aleppo pepper, if you like. Serve immediately. GOOD TO KNOW calcium PER SERVING 413 kcals • fat 24g • saturates 10g • carbs 32g • sugars 9g • fibre 2g • protein 16g • salt 1.48g

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One-pan moussaka Making a good traditional moussaka is a wholesome but time-consuming process. That’s not the case with this version – this is a recipe that you can easily make on a weeknight. It’ll impress while also absolutely satisfying that Greek holiday moussaka craving we all get from time to time. SERVES 4-6 PREP 10 mins plus resting COOK 1 hr 15 mins EASY

olive oil, for frying and drizzling 1 large aubergine, peeled and cut into 1.5-2cm cubes 400g mince (I like half beef and half pork, but use what you like; lamb works, too) 1 tsp ground cinnamon 1 tsp dried oregano, plus more for the top 1 /4 tsp cayenne pepper 2 red onions, finely chopped 2 garlic cloves, finely chopped 2 tbsp tomato purée 400ml beef stock 750g waxy potatoes (red-skinned if possible), finely sliced (2-3mm thick) 250g mascarpone 250g Greek yogurt 1 egg, plus 1 egg yolk (freeze the white for another recipe) 50g parmesan, finely grated

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1 Set a wide, shallow, flameproof casserole dish with a lid over a medium heat and add enough olive oil to cover the base. Cook the aubergine for around 5 mins until golden. Season as you go and stir just a couple of times; you want to get a nice crust. 2 When it’s golden, add the mince and increase the heat to high. Break the meat up using a wooden spoon and season it well. Add the cinnamon, oregano and cayenne. Cook for a few minutes more until the mince is browned, then add the onions and garlic and fry for a further 10 mins. 3 Heat the oven to 190C/170 fan/gas 5. Stir the tomato purée into the meat, cook for a few minutes, then pour in the beef stock. Bring to the boil, then reduce the heat to a simmer. 4 Remove the casserole from the hob and arrange the potatoes on top, overlapping them as you go, a bit like a hotpot. Season and sprinkle with a little extra oregano, drizzle with olive oil and cover the casserole with the lid. Roast in the oven for 30 mins, removing the lid for the last 10 mins, until the potatoes are tender. 5 Combine the mascarpone, Greek yogurt, egg, egg yolk and most of the parmesan in a medium bowl. Season and mix everything together. Remove the casserole from the oven, pour over the sauce, then scatter over the remaining parmesan. 6 Return to the oven without the lid and bake for a further 25-30 mins until bubbling and golden all over. Leave to rest for 5 mins before serving. GOOD TO KNOW calcium • fibre • vit c • 2 of 5-a-day PER SERVING (6) 626 kcals • fat 42g • saturates 22g • carbs 33g • sugars 9g • fibre 6g • protein 27g • salt 0.63g

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weekend

Churros dutch baby SERVES 4 PREP 10 mins plus optional resting COOK 25 mins EASY V

85g plain flour 275ml whole milk 3 eggs 1 tsp vanilla extract 50g unsalted butter, cut into cubes 4 tbsp icing sugar 1 tsp ground cinnamon 150g chocolate (I like a mixture of dark and milk) 200ml single cream

Recipes extracted from Medesque by Georgina Hayden (£26, Bloomsbury Publishing) and not retested by us. Photographs © Laura Edwards.

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I love classic Spanish churros for breakfast – who doesn’t? Dipped in hot chocolate, they’re such a treat, but deep-frying is not something I want to be doing on a weekday morning (or any morning, come to that). This is a striking, fun alternative. As with all good batters, you can just leave this one in the fridge overnight for next-level effortlessness. My kids’ dream breakfast.

1 Blitz the flour with 175ml of the milk, the eggs, vanilla and a sprinkle of sea salt in a blender until smooth. (You can also do this by hand with a whisk.) If you can, cover and leave the mixture to rest for 30 mins, or in the fridge if leaving longer (though bring the batter to room temperature before cooking). 2 Heat the oven to 220C/200C fan/gas 7. Put the cubed butter in a large ovenproof frying pan or cast-iron pan, then put in the oven until the butter has melted and is browned (this adds loads of flavour) – you don’t want it to burn, so keep an eye on it. Working quickly and carefully, leave the pan in the oven, pour in the batter and shut the door. Bake untouched for 20 mins, then reduce the temperature to 180C/160C fan/gas 4 and bake for a further 5 mins. 3 While the pancake is baking, make the cinnamon sugar and the hot chocolate. Mix the icing sugar and ground cinnamon in a small bowl and set aside. Cut or break the chocolate into small, equal-sized pieces and put in a heatproof bowl. When the dutch baby is almost ready, heat the single cream and remaining 100ml milk in a small saucepan over a medium heat, so it’s hot but not boiling. Remove from the hob before it starts to bubble, then pour it over the chocolate. Leave for 1 min, then stir until you have a thick, smooth chocolate sauce. 4 When the dutch baby is ready, remove from the oven and dust straightaway with the cinnamon sugar, as evenly as you can. Serve with the chocolate sauce on the side to pour over. PER SERVING 644 kcals • fat 41g • saturates 23g • carbs 52g • sugars 34g • fibre 4g • protein 15g • salt 0.35g

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JUNE 2026 goodfood.com 109

Si King’s

Sardinian seafood The cook and TV presenter reflects on life after The Hairy Bikers and shares his go-to summer dinner recipe photograph ANDREW HAYES-WATKINS & CRISTIAN BARNETT

MY FAVOURITE DISH

M Si King was part of cooking duo The Hairy Bikers for two decades until Dave Myers passed away in 2024. They entertained the nation with their humour, love of food and motorbikes. Si now owns a pie restaurant a stone’s throw from Sunderland’s football stadium, has more TV shows coming up and plays in a funk band. @sikingofficial

110 goodfood.com JUNE 2026

y favourite dish is seafood – I love anything that has a bivalve or gill. In the UK, we have some of the best seafood in the world, in my opinion. I’m very lucky because I’ve got a load of mates that work down the fish quay in North Shields; they call me at ungodly hours in the morning going, “We’ve just got this in!” I was a session musician for years, but I was always interested in food because of my dad’s travels. When I popped out in 1966, my mum would have been cooking with star anise and lemongrass for years. She was a great cook. My father died when I was eight, so my mum and I grieved at the stove really, which is where I learned some of the techniques that I still use today. My mum’s food was the same food I do now – comfort food that’s like a big cuddle. I met Dave in 1995 on the set of a Catherine Cookson drama series. I was a locations manager and first assistant director, and Dave was hair and makeup; he was a very talented prosthetic and makeup artist. When we started The Hairy Bikers, it was a natural, organic thing – we were just mates and thought we’d give it a go. It changed our lives. Now Dave has passed, there’s nobody that could fill his shoes, nor would I want anyone to. Speaking at Dave’s funeral, I worked out that we’d ridden 650,000 miles together over 23 years of broadcast – no wonder we’ve got shares in haemorrhoid cream! Bikers will know this – riding isn’t just about going from A to B, it’s about the bit in the middle. Dave and I shared that bond. Grief is varied. You feel anger, frustration, sadness, disappointment. There’s a little bit of bitterness there because they’ve been  taken away. You never get over it, you

weekend

JUNE 2026 goodfood.com 111

weekend TRY THE RECIPE Seafood with saffron fregola Dave and I first ate this in Sardinia, and immediately wanted to cook it ourselves. Fregola is actually little balls of pasta made from semolina, and marries perfectly with this lovely selection of seafood. SERVES 4 PREP 15 mins COOK 30 mins MORE EFFORT

com/summer to book tickets

Now Dave has passed, there’s nobody that could fill his shoes  just have to live with it. Some days, it’s a heavier load to carry. If I could change one thing about food in this country, it would be that we need to be more judicious about food waste. I’ve been an anti- food poverty campaigner all my adult life. When a country gets to a point where there are people that need help from food banks and they actually can’t cook what we’re giving them because they can’t afford to put the oven on, then something’s gone wrong somewhere. This year is very busy. My train series, Britain’s Favourite Railway Stations, is out on Channel 4. I’m going to tour with the band for a bit. And, I’ve got my pie restaurant, Propa, as well. It takes up a considerable amount of time, but I’ve got a fantastic team there, so it enables me to do other things. And, now that Sunderland’s in the premiership and doing better than Newcastle United, it’s great. We didn’t want it just to be an eatery, we wanted it to be part of the culture of going to the football. If we can’t get something within 50 miles, it doesn’t go on the menu, so it’s all about local providence. On match days we do 700 covers; it’s nuts!

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Recipe extracted from The Best of The Hairy Bikers by Si King and Dave Myers (£25, Seven Dials). Photographs © Andrew HayesWatkins, Cristian Barnett, Channel 4 To listen to a longer chat with Si, go to goodfood.com/ podcast, or listen wherever you get your podcasts.

1 Wash the mussels and clams well. Discard any with broken shells, or that are open and don’t close when given a sharp tap. Take the heads and shells off the prawns and devein them – remove the little black line along the back of each one. Set the prawns, shells and heads aside. 2 Heat 1 tbsp oil in a large, lidded frying pan and fry the prawn shells and heads for a minute or so until they’ve turned pink, then pour in the stock. Allow it to bubble up while stirring vigorously, then leave to simmer for 5 mins. Remove the pan from the heat, then strain the stock into a jug and set aside. Discard the prawn shells and heads. 3 Bring a large saucepan of water to the boil and add plenty of salt and the fregola. Simmer for 10 mins until the fregola is just al dente, then drain and set aside. 4 While you’re cooking the fregola, heat 2 tbsp oil in the frying pan. Add the onion and fry until softened, then add the garlic, chilli, herbs and saffron. Pour in the wine or vermouth and reduce for a couple of minutes, then add the reserved stock and the tomatoes. Simmer for 5 mins, then stir in the cooked fregola. Put the clams and mussels on top, cover the pan and cook for another 2-3 mins, or until the shellfish have opened. Discard any clams and mussels that don’t open. 5 In a separate frying pan, heat the remaining olive oil. Sear the prawns on both sides very quickly, then add them to the fregola. Repeat with the scallops. Stir in the basil and parsley, and serve immediately with lemon wedges on the side. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 698 kcals • fat 14g • saturates 2g • carbs 99g • sugars 10g • fibre 2g • protein 39g • salt 1.89g

Compiled by FIONA FORMAN

See Si cook live at the BBC Good Food Show Summer at Birmingham NEC (18-21 June). See p46 or visit goodfoodshow.

200g mussels 200g clams 600g shell-on prawns 4 tbsp olive oil 300ml fish stock 500g fregola or jumbo couscous 1 onion, finely chopped 2 garlic cloves, finely chopped 1 red chilli, finely chopped, or 1/2 tsp chilli flakes 1 thyme sprig 1 tsp dried oregano pinch of ground saffron 100ml white wine or vermouth 4 medium tomatoes, peeled and roughly chopped 12 small scallops, shelled and cleaned To serve small handful of chopped basil and parsley lemon wedges

From

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Summery pasta salads for light lunches and dinners

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Summer food memories

Top chefs and food experts reveal their favourite al fresco eats ahead of appearing at the Good Food Show (18-21 June)

Lisa Faulkner “Growing up, we’d always go away on last-minute package holidays – it would be a Friday, and suddenly we were off, normally to Mallorca or Mérida. We wouldn’t eat out often, but I loved when we’d make our own bocadillos [a Spanish sandwich] with fresh bread from the bakery – we’d put tomatoes and canned tuna in them for lunch. I loved the pizza there, too; we’d go early in the morning and the pizza would be available in small squares or circles, covered in peppers and anchovies. Those were the meals of my summer holidays!” @lisafaulknercooks

Dr Chintal Patel “The smell of sizzling spices on a barbecue transports me to childhood evenings in our garden. My parents loved hosting big family barbecues, bringing everyone together to eat and laugh. The highlight was my mum’s marinated chicken. She’s been vegetarian all her life, but she’d prepare the marinade for my dad to cook, stuffing drumsticks with her special masala and marinating overnight in a blend of warming spices and yogurt. The next day, they’d cook on the barbecue – smoky, juicy and full of flavour. Those memories still inspire the family-style cooking I share today.” @drchintalskitchen

James Martin “My favourite food from my childhood has always been my grandmother’s bacon sandwiches – the memories of queuing up on a Thursday with bags in hand at Scott’s butchers in Petergate in York. Once armed with bacon, I witnessed her squeezing every loaf of bread to find the softest. Then, back home to her house, cooking on an old enamel gas grill, and every bread slice slathered in butter. It was without a doubt the defining memory of my childhood. My treasured possessions are the wooden chopping board and the plate she served it on.” @jamesmartinchef

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Sophie Gastman “As a June baby, my childhood summers meant birthday barbecues. My mum would always put on a full spread in the garden for me and my friends: homemade burgers and hot dogs with copious amounts of ketchup and mustard, creamy coleslaw and potato salad, buttery corn on the cob and, of course, slices of birthday cake. The smell of a barbecue still takes me back to those long, warm days in the garden, surrounded by friends, sunshine and delicious food.” @sophiethenutritionist

Si King “There are so many – it could be mackerel on a stick cooked over the fire that Dad had lit on Bamburgh Beach. We’d have it with bread rolls from Carter’s in the village, sliced tomatoes with salt and pepper, and a dollop of creamed horseradish. It was flippin’ epic! However, I think it’s gotta be Mam’s summer pudding with clotted cream – when we were all at home, excitement would rip through the house when Mam got the pudding basin out on a summer day. I still make her summer pudding every now and then to her exact recipe, but it never tastes the same – funny that ! It’s delicious, simple to make and very popular.” (Discover Si’s favourite dish on page 110). @sikingofficial

Be inspired by live cooking demos and talks at the Good Food Show Summer (18-21 June). All these culinary experts and more will be sharing their most delicious summer recipes. Turn to page 46 to find out more.

JUNE 2026 goodfood.com 115

JONATHAN GREGSON, ISTOCK / GETTY IMAGES PLUS, MARCO BOTIGELLI / MOMENT / GETTY

“During the long, hot summer days growing up on the Amalfi Coast, there was nothing more refreshing than a panzanella salad. With no cooking involved, my mother was more than happy to prepare this simple but delicious bread salad. It was also a way of using up leftover stale bread, which she’d cut into thick slices, put on large terracotta tiles and leave in the sun for a couple of hours to dry out. It was then cut into chunks, sprinkled with a little water and olive oil, and mixed with tomatoes, cucumber, peppers, olives, red onion, basil and, for extra protein, preserved tuna. I like to recreate this dish today during the summer and, if the weather isn’t hot and sunny, I simply dry out the bread in a very low oven. Delicious for an al fresco lunch or for packing up to take on a picnic.” @gennarocontaldo

Photographs CHRIS TERRY, DAVID COTSWORTH, ZOË BIRKBECK PHOTOGRAPHY,

Gennaro Contaldo

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p118 NEXT LEVEL MUFFULETTA SANDWICH

p120 LEARN SOMETHING NEW

p126 BOOKS FOR COOKS JUNE 2026 goodfood.com 117

NEXT LEVEL

muffuletta sandwich

Barney Desmazery perfects the ultimate Italian-American picnic sandwich photograph MAJA SMEND You can use shop-bought giardiniera (the veg condiment), but making it yourself is what brings this sandwich to a new level. The quantities here make a whole jar, which you can keep chilled for a week, while the assembled sandwich can be wrapped and chilled for up to 24 hrs – it’s arguably even better the next day.

Shoot director LAURIE NEWMAN | Food stylist TROY WILLIS | Stylist WEI TANG

SERVES 6 PREP 35 mins plus cooling, 1 hr chilling and 1 hr resting COOK 5 mins MORE EFFORT

For the giardiniera (makes 1 jar) 100ml white wine vinegar 1 tbsp caster sugar 1 carrot, cut into thin matchsticks 1 celery stick, thinly sliced 100g cauliflower, cut into small florets 1 small green chilli, thinly sliced 1 garlic clove, thinly sliced 1 /2 tsp black peppercorns 1 /2 tsp fennel seeds 2 tbsp extra virgin olive oil For the olive salad 100g green olives, pitted 100g black olives, pitted 100g roasted red peppers from a jar, drained 1 tbsp capers, drained 1 garlic clove, roughly chopped 2 tbsp chopped flat-leaf parsley 3 tbsp extra virgin olive oil 1 tbsp red wine vinegar For the sandwich 1 large, round white loaf (such as a muffuletta-style loaf, soft focaccia or round cob) 2 tbsp extra virgin olive oil 125g mortadella 125g sweet or mild salami 125g prosciutto cotto 150g provolone, sliced 1 To make the giardiniera, pour the vinegar and 100ml water into a small saucepan. Stir in the sugar and 11/2 tsp salt. Bring to a simmer

118 goodfood.com JUNE 2026

and bubble until the salt and sugar are dissolved. Put the carrots, celery, cauliflower, chilli and garlic in a clean small jar or heatproof bowl, scatter in the peppercorns and fennel seeds, then pour over the hot liquid. Cool fully, then pour over the olive oil. Chill for at least 1 hr, or overnight. 2 For the olive salad, blitz 75g of the giardiniera, all the olives, the roasted red peppers, capers, garlic and parsley in a food processor until finely chopped but still textured. Scrape into a bowl. Stir in the olive oil, vinegar and 1 tbsp of the giardiniera liquor, then season with black pepper. Chill for 30 mins or overnight. 3 Slice the loaf in half through the middle. If it has a very thick, fluffy crumb, pull out a little to make room for the filling. Brush the cut sides with the oil, then spoon the olive salad over both halves so the juices soak into the bread. 4 Layer the mortadella over the base, followed by the salami, then prosciutto. Arrange the provolone over the top. Close the loaf with the top half and press down firmly. Wrap tightly in baking parchment, then set a tray or board on top and weigh it down with a couple of tins. Leave for 1 hr at room temperature before slicing and serving. GOOD TO KNOW folate PER SERVING 782 kcals • fat 48g • saturates 15g • carbs 54g • sugars 4g • fibre 4g • protein 31g • salt 5.03g

in the know

QUICK PICKLE Making your own giardiniera brings crunch, acidity and a little heat, cutting through the richness of both the meats and cheese.

DOUBLE OLIVES The olive salad is the heart of a muffuletta, so it needs to be bold. The combination of green and black olives creates deeper flavour.

PICK A PEPPER Roasted red peppers provide a sweet note that softens the sharper pickled flavours, and helps the filling feel juicy, rather than briny.

MINOR CAPERS Just a spoonful of capers helps sharpen everything up – they add little bursts of salty punch that make each bite bright and savoury.

PRESSING ENGAGEMENT Giving the sandwich time under a weight is the finishing touch – it helps encourage all the juices to soak into the bread.

JUNE 2026 goodfood.com 119

the MEXICAN SOUL KITCHEN

Chef Santiago Lastra at Michelin-starred KOL in London reveals how he turns British ingredients into Mexican favourites

y style of cooking is to get inspiration from Mexican food and flavours and apply that to British ingredients. We use quite a lot of flavour science to go a little bit deeper into how we can translate the flavours of Mexico using the local ingredients here. Sometimes, it can be an ingredient that literally translates, but sometimes it needs a little bit of chemistry to understand its compounds and aromas. We create our own condiments by using that flavour chemistry and trying different foods 120 goodfood.com JUNE 2026

and ingredients that grow around the UK – the only ones we bring in from Mexico are corn and dried chillies. This concept was originally complicated, but it’s been slowly becoming more real and natural, to a point where it transforms into a style of cooking in itself. It’s about taking the approach of seeing ingredients in a Mexican way – that goes for foraging in the wild and searching through your fridge and storecupboard, and thinking, “Actually, with that, I can do this Mexican thing.”

in the know

DRIED CHILLIES

what’s the one... ...British ingredient we should cook with more often?

Meadowsweet – people don’t know it enough. The fresh leaves and dried flowers are both incredible.

Photographs ANTON RODRIGUEZ, SIMPLE IMAGES, CHRIS GRIFFITHS / MOMENT / GETTY, ISTOCK / GETTY IMAGES PLUS

...misconception people have about Mexican food?

Mexican dried chillies bring complexity to dishes. They’re not just there to make things spicy – you can use them almost like a bay leaf, providing fragrance, depth and warmth.

That what people get in the UK is all there is. There’s a whole world of Mexican techniques and cooking that still hasn’t really arrived here yet.

ANCHO Ancho chillies have slight smokiness, lots of raisin-y flavour and a medium spice level, so you can use quite a lot. I like them in beans, soups, adobos, barbacoa and other slow-cooked dishes.

...mistake people make when cooking Mexican food?

GUAJILLO Guajillo is a super-red, floral, slightly sweet and fruity, but not very spicy chilli. It’s amazing for colour. I like it in hot sauces, broths and stews, especially if I want the dish to be really vibrant and red.

PASILLA Pasilla means “little raisin”, and these have a very fruity, dry, raisin-y aroma. They’re used in oils and sometimes sweet dishes. I also love them alongside ancho and guajillo for marinades and slow-cooked meat dishes. CHIPOTLE These are smoked, dried jalapeños. They’re smoky, sweet, sour and deeply umami. Add to almost anything – even a little in soup can make a dish brighter and more complex.

USING DRIED CHILLIES DRIED Use them as they are – whole or broken up – to infuse beans, broths, oils and sauces with gentle heat and deep flavour. REHYDRATED Soak in hot water to soften, then blend into smooth pastes, salsas, adobos and marinades.

TOASTED Toast briefly in a dry pan to release the oils and aroma before blending or grinding. GROUND Grind to a powder and use in rubs, spice mixes, soups and stews. Smaller chillies work best for this.

Not using fresh ingredients. Mexican food is made fresh, and that’s the beauty of it. If everything comes from cans and packets, it loses that feeling. ...essential piece of kit for Mexican cooking?

A tortilla press. Even for potato tortillas, you need one. ...smell that transports you straight back to Mexico?

Toasted chillies and corn in all shapes and forms: fresh, boiling, tortillas, husks. ...Mexican ingredient or technique you use most?

Dried chillies, for complexity, depth and aroma. I use them all the time – not just for heat, but almost like a condiment. ...British ingredient that best captures the spirit of Mexico?

Bramley apples. They’ve got sharpness and brightness, and they can add the same lift you’d usually get from lime. ...way that British seasonality has changed how you cook Mexican food?

It made me think about what Mexican food tastes like in winter. Here, seasonality guides not just ingredients but what people actually want to eat.

The potato tortilla In Mexico, tortillas are traditionally made with corn-based masa, but it’s one of the most difficult things to do at home because no one really sells fresh masa. If you use mash instead and add potato starch, you get dough that’s very similar to masa. Press and cook the same way you would a traditional tortilla, flipping it in a pan, then you can make your own tacos and other dishes using potato tortillas.

POPPADUM TOSTADOS

A tostada is basically a crispy tortilla – why not use poppadums instead? Fry them, then top how you like – raw tuna, roast salmon or beetroot with burrata and salsa. It’s that same crunch and contrast, but made with something you can get easily. It’s a good example of seeing ingredients in a Mexican way.

Santiago Lastra is chef-owner of Michelin-starred restaurant KOL (ranked among the World’s 50 Best Restaurants) and the more casual Fonda, both in central London. His cookbook, Mexican Soul, is out in early August and available to preorder now (£30, Quadrille). @santiagolas | @kol.restaurant | @fondarestaurant kolrestaurant.com | fondalondon.com

JUNE 2026 goodfood.com 121

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TRIED & TRUSTED

5 hot pizza ovens Master the art of pizza-making at home with one of our favourite models words LYDIA ANDERSON Best for effortless cooking

WITT ETNA ROTANTE With its clever rotating stone this is one of the easiest gas pizza ovens to use. It’s large and heavy but stylish and spacious. Ignition is simple and, while there’s no temperature gauge, the guidance is clear. In testing, our 16-inch pizza cooked in just under two minutes at 500C, producing a beautifully risen, mottled crust and perfectly molten cheese on top. Available from Amazon (£499)

Best for small spaces

Best basic pizza oven

Best multi-fuel pizza oven

GOZNEY ARC LITE

PROCOOK OUTDOOR

OONI KARU 2 PRO

New for 2026, Gozney Arc Lite is compact, stylish and almost ready to use straight from the box. At just 12kg it’s easy to carry and ideal for smaller spaces, yet it still heats to 500C and is ready to cook in 20 minutes. It delivers results fast, from 1-minute neapolitans to perfectly roasted meats and veg. Available from Gozney (£349.99)

If you want a straightforward gas pizza oven that covers the basics well, this model is a solid choice. The turning dial lets you manually rotate the stone for a more even bake and it heats to around 300C in 30 minutes, although there’s no temperature gauge included. Available from ProCook (£249)

The Ooni Karu 2 Pro is a serious investment but a brilliant multi-fuel oven. It runs on wood, gas or charcoal and includes thoughtful extras such as a food probe, large glass door and app-linked temperature monitoring. Set-up is simple and it cooks fast, turning out a 16-inch pizza in just 1 minute and 45 seconds in testing. Accessories are sold separately but performance is exceptional. Available from Ooni (£699)

Best electric pizza oven

NINJA ARTISAN ELECTRIC OUTDOOR This oven is not for purists but if convenience and versatility top your tick-list then this affordable electric model is a great buy. It heats up in around 20 minutes and offers five preset pizza functions, from Artisan to Pan. It also works as an air fryer, with a basket and tray included. Despite a lower maximum temperature of 370C it turned out evenly cooked, lightly charred pizzas in two minutes. Available from Ninja (£299.99)

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. JUNE 2026 goodfood.com 123

HOLIDAYS

Sun-drenched escapes, rich in flavour and culture Experience the trip of a lifetime in either Italy or Morocco, and immerse yourself in the rich histories and local foods of these endlessly fascinating destinations Capri, Pompeii and the Amalfi Coast Eight days from £1,735pp* Departs June 2026 to October 2027 Highlights and inclusions ● Seven nights’ half-board accommodation

at Hotel Girasole, Sant’Agnello (upgraded hotels are available for a supplement) ● Enjoy a full day on the isle of Capri ● Discover and explore colourful Naples ● Visit the extraordinary ruins of Pompeii ● Journey along the famous Amalfi Drive, one of Europe’s most scenic coastal roads ● Return flights to Italy ● Comfortable coach travel and transfers ● Fully escorted by a friendly, experienced tour manager, with specialist local guides ● All mandatory local taxes and charges

Customer testimonial “We were impressed with the efficient organisation of the tour. We enjoyed the excursions and welcomed the fact that there were only three days taken up with trips, so we had free time to explore Sant’Agnello and Sorrento, plus time to relax at the hotel pool and surrounds.” Nick

Imperial cities of Morocco and the Sahara Desert 10 days from £1,899pp* Departs November 2026 to November 2027 Highlights and inclusions ● Nine nights’ bed and breakfast

accommodation in Marrakesh (three nights), Rabat (one), Fes (two), Erfoud (one) and Dadès (two), plus one lunch and five dinners ● Embark on a guided tour of Rabat’s old medina, Morocco’s capital and first imperial city on the coastline ● Call at Volubilis, a partly excavated Berber-Roman city and former capital ● Wander around the medieval medina of Fes, one of the world’s oldest cities ● Enjoy dinner and a cultural show – an opportunity to enjoy Moroccan music ● Stop off at Ifrane, ‘Little Switzerland’, with its Alpine-style buildings ● 4WD sunset drive from Erfoud to Merzouga ● Follow a walking trail through Todra Gorge

● Explore the Dadès Gorges and

have a traditional lunch with a local Berber family ● Visit the Hassan II Mosque in Casablanca ● Return flights to Marrakesh ● Comfortable air-conditioned coach travel throughout ● Fully escorted by friendly, experienced tour managers ● All mandatory local taxes and charges

Customer testimonial “This was an amazing experience from the minute we landed in Marrakesh. We were met at the airport by our Khalid, our tour leader, and Mohammed, our driver, and they were brilliant. They looked after us so well over the whole trip, from start to finish. Khalid shared his extensive knowledge about his beautiful country and its people. The hotels we stayed in were great. One of the many highlights was an opportunity to ride a camel into the Sahara Desert and sit at the top of a sand dune to watch the sunset.” Ian

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.

124 goodfood.com JUNE 2026

in the know

TRIED & TRUSTED

Recommended Our favourite food and drink buys in June words LUCY ROXBURGH

For a sweet-spicy condiment

For the cheeseboard

HILLTOP X TRACKLEMENTS FRESH CHILLI JAM HOT HONEY

DAZEL ASH - ROSARY GOAT’S CHEESE

Boost your barbecues by drizzling this gently spiced honey over burgers, chicken and veg, or even cheeses. £4.25/340g, lovehilltop.com and tracklements.co.uk

Coated in edible ash, this was Supreme Champion at the British & Irish Cheese Awards. As well as striking in appearance, it is fresh, clean, citrussy and earthy. £12.99, paxtonandwhitfield.co.uk

For serious sipping

MOTH: STRAWBERRY DAIQUIRI This is our new favourite canned cocktail. Juicy strawberry is balanced by lime and a strong hit of Duppy Share rum. from £3.85/125ml can, widely available

For properly dressed salads

THE FOLI ESSENTIALS SET Aesthetically pleasing and delicious, this trio of extra virgin olive oil, French dressing and balsamic vinegar slots satisfyingly together on your countertop. Salad dressing has never been so chic! £44, foliclub.com

For seasonal cocktails

Prices correct at time of printing

LOVEDAY DISTILLERY GOLDEN HOUR GIN Surely the prettiest bottle to pour this summer and sustainably made in Cornwall, the natural peachy hue comes from the carefully chosen botanicals of grapefruit, cardamom and pink peppercorn. £46/70cl, lovedaydistilling.com

For summer snacking

OLIVES ET AL ROSEMARY & SEA SALT REGAÑAS CRACKERS Serve these artisan crackers at happy hour. Made with olive oil and liberally seasoned with rosemary and sea salt, they’d also be great with picnic dips. £3.95/225g, olivesetal.co.uk

For a quick-fix brunch

For easy entertaining

LAMIRI SHAKSHOUKA

EDENMOOR BIG BBQ BURGER BOX

Make a quick brunch just by cracking a few eggs into this canned shakshouka. It’s made using Tunisian harissa and a family recipe that’s been passed down through generations. £4.99/400g, lamiriharissa.com

All you need for a barbecue is in here – steak, chicken, lamb & mint burgers; buns; Hunter & Gather ketchup; pickled cucumbers and smoky kraut by Eaten Alive. £49.50, edenmoor.com

JUNE 2026 goodfood.com 125

in the know

BOOKS

for

COOKS Our resident reviewer Fiona Forman tries satay wings from The Malay Cook by Ranie Saidi and casts her eye over other top titles British-Malaysian food writer Ranie Saidi’s new book is a personal tribute to his grandmother, who raised him while his young parents were busy studying. His grandmother had a catering business, and when she died, her treasured recipe book was stolen, so Ranie decided to recreate her dishes with his family’s help. “I cooked not just to grieve,” he says, “but to remember her in moments of joy, tasting and adjusting until each flavour matched the memory I held of her in the kitchen.” After trying Malaysian restaurants in the UK, he felt they didn’t quite capture the flavours he remembered, so he hosted supper clubs and launched a range of sauces, becoming known as The Malay Cook. Malay cuisine is a delicious fusion of flavours from Southeast Asia, including Malaysia, Indonesia, Brunei, Singapore, southern Thailand and parts of the Philippines. Dishes are diverse, with perfectly balanced flavours – aromatic lemongrass, coriander, chilli, creamy coconut milk and warm spices, including cinnamon and cardamom. Ranie defines it, saying, “What sets Malay food apart from the rest of Southeast Asian flavours is its balance. No single taste is allowed to dominate – sweet plays against sour, coconut creaminess against savoury depth, each held in check so the whole is harmonious.” A dish that embodies this is sate kepak ayam (opposite) – spicy wings perfectly balanced with an addictive, creamy peanut dip. It was so good, my family were eating it straight from the serving bowl. The wings are so easy to prep, and you can cook them however you like – barbecue, grill, griddle or air-fry. 126 goodfood.com JUNE 2026

Recipe extracted from The Malay Cook by Ranie Saidi (£25, Ryland Peters & Small). Photographs by Mowie Kay, © Ryland Peters & Small.

What sets Malay food apart from the rest of Southeast Asian flavours is balance. No single taste is allowed to dominate

in the know

Sate kepak ayam (Satay wings)

1 To make the satay marinade, blend

Satay is one of those dishes that evokes fond memories across Southeast Asia, with each country putting its own spin on it. The Malaysian version I grew up with is sweeter than the Thai or Indonesian ones, thanks to lemongrass, onions and turmeric. Threading tiny cubes of meat onto skewers – where the name ‘satay’ comes from – can be tricky. In this recipe, I keep the traditional marinade, but use chicken wings instead. They soak up all the flavours and are perfect for barbecues, leaving more time for chatting than skewering. SERVES 10-15 PREP 10 mins plus marinating COOK 25 mins EASY

Good Food recommends

1kg chicken wings 1 lime, halved, to serve For the satay marinade 3 banana shallots 3 lemongrass stalks, trimmed and lightly bashed 10cm piece of ginger 1 /2 tbsp cumin seeds 1 /2 tbsp fennel seeds 1 /2 tbsp ground turmeric 80g stoned dates (or 11/2 tbsp sugar) 2 red bird’s-eye chillies For the peanut dip 2 tbsp roughly chopped coriander 75g chopped tomatoes 150g chopped peanuts or almonds 150ml sweet chilli sauce 5 tbsp peanut butter 1 lime, juiced

Honey & Co Daily by Sarit Packer and Itamar Srulovich (£28, Quadrille) Husband-and-wife duo Sarit and Itamar are behind hit Middle Eastern restaurant Honey & Co, which has expanded to four sites across London. This book is based on the menu at their café in central London’s Store Street, where the food is easy and relaxed – try everything from crispy za’atar chicken schnitzel sandwich to chocolate & ginger cookies.

all the ingredients together in a food processor with 1 tbsp salt and 250ml water until smooth. 2 In a large bowl, mix the chicken wings with the marinade, making sure they are fully coated. Cover and chill for 30 mins, or ideally overnight to allow the flavours to fully develop – the longer, the better. 3 To cook the chicken wings, you can use a flat-top griddle plate, a grill heated to a high heat or a barbecue. Grill for 2-3 mins on each side and turn the wings frequently to char them all over until the chicken is fully cooked through. To cook the chicken wings in an oven, heat to 200C/180C fan/ gas 6 (or an air fryer to 200C). Put the chicken wings on a baking sheet and cook for 10 mins. Flip the wings over and cook for a further 5-10 mins, making sure they’re fully cooked on both sides. For extra char, leave them in for a bit longer. 4 For the peanut dip, combine all the ingredients in a bowl with 60ml water, and mix well – it should be thick enough to coat the back of the spoon. If it’s too thick, gradually add some more water until it reaches the right consistency. Season to taste with salt and pepper. 5 Once ready, transfer the wings to a plate and squeeze over some lime juice. Serve the wings with the peanut dip on the side. PER SERVING (15) 243 kcals • fat 14g • saturates 3g • carbs 13g • sugars 12g • fibre 1g • protein 16g • salt 1.46g

What to Cook when Everyone’s Hungry by Shelina Permalloo (£25, Ebury Press) Known for her colourful Mauritian food, Shelina’s new book is all about taking the stress out of family dinners. The recipes are easy to make and packed with flavour, with plenty of one-pots and 15-minute meals – a saviour for busy days. The Mauritian noodles, prawn butter masala and five-ingredient coconut chicken curry are all top of my list to make. JUNE 2026 goodfood.com 127

LOCAL HEROES

“The impact of what we do goes way beyond food” Anca Stanescu manages the People’s Pantry in Govanhill, Glasgow, where members can do a weekly food shop for £6

’m always told that the Pantry is a lifeline, but the impact of what we do goes way beyond food. I’m from Romania and had my first Indian meal when I moved to Govanhill. It’s the most diverse community in Glasgow, and is abundant in culture. But, unfortunately, it’s also challenged economically. The Pantry is part of Govanhill Baths Community Trust, a voluntary organisation that started life 25 years ago from a campaign to save the local public baths. Now, the Trust runs a range of projects to help improve local people’s lives, and we’re raising funds so that one day the Pantry can be part of a new wellbeing centre for the whole community. 128 goodfood.com JUNE 2026

The Pantry itself came about during Covid, when there was a lot of food surplus because shops couldn’t sell their stuff. And, where else can you bring surplus food, if not to the communities that need it the most? We’re a community shop that works on a membership model. Members come from the local area and contribute £6 a year. Then, they can fill a basket of shopping every week for £6, which in the supermarket would cost up to £30. Some of that is food that would otherwise have gone to waste – but, because food surplus fluctuates so much, we have dry goods refills, too, and we buy in fresh fruit and veg.

We stock healthy ready meals made locally from surplus food and wonky fruit and veg; we even have the Community Champignons project, for which we grow our own mushrooms. We’re trying to bring back the connection that we have lost to our food. I’m a foodie, yes, but my passion for food and food justice grew as I spent time in the Pantry, which in a way has become my life. I’ve discovered some of my own favourite foods here, too – like Savoy cabbage and kale. How wonderful would it be for food to be seen as a human right and not something to be made a profit on? At the end of the day, we want people to be healthy, and health starts with food.

Love your leftovers Graham Wali, 53, is one of the People’s Pantry’s 26 volunteers, and loves the time he spends there. Here are his tips for avoiding food waste: · If you’ve got half a rotten pepper, cut the good stuff off, then put it in a soup or curry, or just freeze it. · Only cook as much as you need. If there are only two of you, just make enough for two. Or, if you do extra, freeze one-person portions in bowls, and you could take that out before you go to work – it’ll be defrosted by the time you come in. · Just buy vegetables that you need for a couple of days. Don’t buy the big bags – and if you do have waste, make sure you compost it. For more information • Find out more at govanhillbaths.com/pantry • Turn over for more inventive ideas from top chefs on how to cook what you might otherwise throw away.

JUNE 2026 goodfood.com 129

No waste… MAXIMUM TASTE compiled by TONY NAYLOR

130 goodfood.com JUNE 2026

hefs hate food waste – it’s bad for the planet and bad for business. As Si Toft, chef-owner at The Dining Room in Abersoch, explains: “I’ve had 30 years in kitchens trying to eke every penny out of the stock.” But is a chef’s approach to waste transferable to home kitchens? We asked a range of them to share their top anti-waste tips: easy, everyday actions that make good use of ingredients we regularly bin.

BRINE BONUS Often, waste is just a habit. Aktar Islam, chef-owner at Birmingham’s Michelin-starred Opheem, says: “We do what we’ve always done, without thinking, ‘why’? For example, we pour away brine from jarred pickles or capers when that tasty, salty liquor can bring colour to salad dressings, marinades and sandwich fillings. Who wants a dry tuna sandwich?” Chef Judy Joo, owner at London’s Seoul Bird, uses the liquid from jarred kimchi (“pure fermented gold”) to “wake up fried rice, season soups or add depth to a bloody mary”.

MILK MAKEOVER If you have too much milk near its sell-by date, use it to make delicious dulce de leche. In a deep pot, combine 1 litre milk and 400g sugar and, as it warms, sift in ¼ tsp bicarbornate of soda and an optional pinch of salt. Bring to the boil, reduce the heat and simmer for 1 hr to a caramel consistency, stirring to prevent sticking. It will keep chilled in an airtight container for two weeks, but, as Roberta Hall-McCarron, chef-owner at Edinburgh’s Little Chartroom, says, “We’ve always used it really fast!”

Photographs ISTOCK/GETTY IMAGES PLUS, STUART MANLEY

Top chefs share neat hacks that turn surplus ingredients into flavour saviours

Leyli Homayoonfar

Aktar Islam

If you have too much milk near its sell-by date, use it to make delicious dulce de leche

Frozen in ice-cube trays, wine can be easily popped out in amounts needed for a recipe TURN A NEW LEAF Larger outer cabbage leaves – “the leaves people usually pop straight in the food waste,” according to Rob Howell, chef-patron at the Root restaurants in Bristol, Bath and Wells – may be used as a parchment/foil substitute when parcelling fish for baking or steaming. If necessary, use oven-safe butcher’s string to secure this (potentially edible) wrapping. HOUSE WINE Got any leftover wine? “I freeze it,” says Leyli Homayoonfar, chef-owner at South Wales’s Bab Haus venues. Frozen in ice-cube trays, wine can be easily popped out in amounts to match the splash or glass needed for a recipe. “Prosecco or cava works as well,” says Leyli. “Obviously, you won’t have bubbles, but you’ve got the dry flavour for cooking.” USE YOUR LOAF Recycling stale bread in bread & butter pudding is “hardly cutting edge” concedes Alex Rushmer, “but we do it differently.” The chef-owner at Cambridge’s Vanderlyle freezes leftover focaccia, later layering it with a salt, pepper and nutmeg-seasoned custard in a savoury bread & butter pudding. After baking, it’s refrigerated and compressed with weights overnight, then cut into large fingers and fried in butter. It is, declares Alex, “bloody delicious” served with roast chicken or as a luxurious crouton in soups. Find similarly inspiring bread & butter pudding recipes at goodfood.com. JUNE 2026 goodfood.com 131

Irina Georgescu

THINK GREEN “I often use leeks instead of brown onions – the flavour is sweeter,” says cookery writer Irina Georgescu, author of Danube (£28, Hardie Grant). The oft-discarded green tops are, arguably, the best bit as “they add more colour and flavour”. PICKLE PERK Luke Larsson, chef at London’s Khao Bird, is “big on quick-pickling veg trim”. For an appetising topping, shred peripheral greens – such as spring onion tops, broccoli stems and herb stalks – then add vinegar (rice, cider or wine), salt and a little sugar. “In five minutes, you’ve got something sharp and crunchy that cuts through rich soups or stews.”

Shivi Ramoutar

Preserved peel can be chopped into a gremolata or used to flavour stews

132 goodfood.com JUNE 2026

Luke Larsson

ZEST FOR LIFE Cookery writer Shivi Ramoutar gives precious unwaxed lemons a second life by using the peel to flavour salt. Remove the pith, finely slice the rind, air-dry it thoroughly for a day or two until tough, then pack it tightly in sea salt. The salt absorbs the lemon oils, creating a fantastic kitchen aide you can use anywhere that gives “aromatic freshness”. The preserved peel can be chopped into a gremolata or used to flavour stews. Lemon salt, kept chilled in an airtight container, will last a few weeks. A small jar made from a single husk is “ample”, says Shivi, author of Recipes From the Rum Islands (£20, Headline Home). “This isn’t batch preserving – it’s literally shoving citrus peels into salt.” OIL RUSH The olive oil in jars of gourmet tuna or roasted vegetables often tastes sensational, so use it. “If you’re roasting broccoli, drizzle anchovy oil on. Last night, I made baked rice finished with roast peppers and the leftover oil,” says chef Tom Aronica, co-owner of Sheffield’s Bench.

Photographs DAVID COTSWORTH, BRIAN DANDRIDGE, ISTOCK/GETTY IMAGES PLUS, WESTEND61/GETTY, JENNY JONES PHOTOGRAPHY

I often use leeks instead of brown onions – the flavour is sweeter

GIN WIN Before they wither, cut spare limes or lemons into wedges. Freeze the wedges flat on baking parchment and use in place of ice. “Basically, it’s a lime-flavoured ice cube that doesn’t dilute a gin & tonic,” says Si Toft.

CHIPS FOR DIPS When prepping potatoes for a big Sunday roast, use the peelings to make a tasty snack. Scrub your spuds but then, as you peel, “do it badly”, advises Miguel Barclay. “Take off loads of potato with the skin.” That way, explains the chef, who shares his budget cooking tips on Instagram @miguelbarclay, you can “chuck these chunky peelings into an air fryer with olive oil, salt and pepper (at 200C for 15 mins) to get an amazing crispy potato dish – great with pesto”. SOURDOUGH CRUNCH As older ends of good sourdough finally stale, blitz them into breadcrumbs that retain “flavour, character and depth”, suggests Catherine Connor, co-owner of Cumbrian bakery Lovingly Artisan. Use fresh soaked breadcrumbs to enhance mince for meatballs. Or, dry and freeze breadcrumbs (bake in single layers at 170C/150C fan/ gas 3, stirring often until dry) to coat fish or use, pangrattato-style, toasted with olive oil, chilli and garlic to add “bold, savoury crunch” to pasta or greens.

When prepping potatoes for a big Sunday roast, use the peelings to make a tasty snack

MERINGUE MAGIC Creating sweet meringues by whipping aquafaba (the liquid from cooked canned beans, usually chickpeas) sounds fantastical, but “it works” says Sunny Hodge, owner of London wine bar Aspen & Meursault. The raw mix smells earthy, but after cooking, Sunny says, “that earthiness goes away”. Visit goodfood.com for our aquafaba meringue recipe.

As older ends of good sourdough finally stale, blitz them into breadcrumbs Catherine Connor

JUNE 2026 goodfood.com 133

Use cheese offcuts and batch-freeze the sauce to use in anything from pasta dishes to pie fillings COFFEE KICK Jack Bond, chef at Cumbria’s The Cottage in the Wood, has a clever use for spent coffee grounds. Chill the coffee grounds (use them on the same day or freeze for up to three months), then mix – 20 per cent grounds, 80 per cent flour – into the dough when salt-baking root vegetables, bringing a “nutty earthiness” to beetroot or celeriac. Jack also says coffee grounds added to an olive oil and juniper marinade for venison give a more “complex flavour”. CHEESE STOCK Mary-Ellen McTague, chef-partner at Pip at Treehouse in Manchester, recommends freezing unused cheese ends and natural rinds (“there is so much flavour in rinds”) then, periodically, making a sauce that “extracts as much cheesy goodness out of these bits as you can. Cheese is super-expensive, it feels such a win”. First, weigh your cheese. In a jug, measure double that amount of water. In a large pan, make a cornflour slurry equivalent to 5 per cent of the total (so, 250g cheese + 500ml water = 37.5g cornflour), add the water and bring to a simmer. Reduce the heat to 70C. Add the cheese, but don’t let it boil. After the cheese melts, blitz the mixture until smooth and strain to remove any lumps. Use any cheese offcuts (“it’s best when it’s a big mixture of different types,” says Mary-Ellen) and batch-freeze the sauce to use in anything from pasta dishes to pie fillings. Or, thin it out to make what Mary-Ellen calls “cheese stock” and use in soups, such as roasted cauliflower.

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Mary-Ellen McTague

Jack Bond

Photographs JENNY JONES PHOTOGRAPHY, DANIEL OGULEWICZ, JODY HARTLEY, BOY ANEPONG/MOMENT/GETTY, ISTOCK/GETTY IMAGES PLUS

Sunny Hodge

HOLIDAYS

Enjoy a luxury gourmet break in North Devon One-night break for two for £326* staying in a suite with a six-course dinner Save 34 per cent on a gourmet break at Northcote Manor, an enchanting, wisteria-clad, 18th-century country house hotel with a sublime spa and two AA-Rosette restaurant, nestled within 20 acres of rolling North Devonshire countryside. Enjoy a night in a sumptuous suite and a six-course set gourmet dinner (with accompanying wines on four of the courses, plus canapés), and a full English or continental breakfast in the morning. Our offer includes unlimited access to the gym and spa facilities from time of arrival, with a tempting range of top-to-toe treatments and rejuvenating therapies available to boost your body and soul**. Plus, enjoy early check-in from 1pm and check-out at 11am. The hotel’s spa has a 12.5-metre pool, steam room, sauna, hot tub, relaxation room, gym and a veranda with amazing views over the River Taw and Exmoor, and you can enjoy treatments with qualified therapists in one of three treatment rooms, including facials, massages and luxurious exfoliation and body scrubs. Northcote Manor’s 16 beautiful and sumptuous en-suite bedrooms have been carefully designed and luxuriously appointed under the guidance of the hotel’s interior designer, creating a relaxed and comfortable atmosphere. All rooms exude chic comfort and style, with special

touches like cosy bathrobes, fresh fruit, mints and homemade shortbread in every room. Enjoy a gentle stroll through the hotel’s apple orchard and walled garden, or make use of the tennis court and charming croquet lawn, which offer fantastic views over the nearby Taw Valley, with its outstanding fishing and stunning scenery. Northcote Manor is within easy reach of Exmoor, Dartmoor and the North Devon coast, making it an excellent base for exploring some of the West Country’s most beautiful countryside. There’s also a wealth of attractions nearby, including Arlington Court, Castle Drogo, RHS Garden Rosemoor, Lynton & Lynmouth cliff railway and Quince Honey Farm.

TO BOOK Call 01769-560501 and quote GOOD FOOD OR, FOR MORE INFORMATION, VISIT northcotemanor.co.uk TERMS & CONDITIONS *Offer (based on two sharing a twin/double suite) valid until 31 August 2026, subject to availability. **Spa treatments should be booked in advance or on arrival, and charges apply. A non-refundable deposit of £50 required to secure the booking.

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Small space BIG DIFFERENCE No matter how little you have to work with, you can grow great ingredients for delicious recipes – that’s why we’ve teamed up with BBC Gardeners’ World to inspire you to ‘Make a Metre Matter’

erbs are superb plants for squeezing into tiny spaces, and perhaps give the strongest flavour for the least effort and amount of growing space. Fresh herbs will add extra freshness and a kick to salads, depth to stews and sophistication to cocktails. And, for most, the more you snip, the more they keep producing.

BASIL PLANT Jun-Jul HARVEST Jun-Sep STORE Use fresh As a member of the mint family, basil is a versatile herb that’s often used in pasta sauces, pizzas, salads and Thai curries. Sweet basil plants tend to dominate supermarket shelves, but there are many types to grow at home. Sow the seeds successionally from spring to summer so you have a continuous crop – start in pots of moist, peat-free, multi-purpose compost on a warm (about 20C), bright windowsill out of direct sun. Water sparingly until germination, then only when needed and in mornings to avoid damping off. When seedlings are big

enough, plant into individual pots with peat-free, soil-based compost. Pinch out tips to encourage bushy plants. Grow basil in well-drained, fertile soil in a warm, sheltered position out of direct midday sun. For a quality crop from early spring to mid-autumn, grow in a container. Remember to water – if the soil gets too dry, it’ll wilt. Don’t let the plants sit in water though, as this can cause the roots to rot. To avoid flowering, remove flower stems as soon as possible. Towards the end of the season, let some bloom to provide nectar for bees and butterflies.

Make a

Metre Grow herbs in just one metre Matter Join our friends at BBC Gardeners’ World to transform just one In partnership with

metre of space into a productive herb garden for you and the planet

Supported by

The Make a Metre Matter campaign is all about dedicating a small area to gardening for the good of our planet – and a single square metre is ideal for growing herbs. Not only will they flavour your recipes, they’re also great for pollinators. Last year’s campaign transformed 15,523 square metres and, in 2026, BBC Gardeners’ World is working in partnership with 30x30 UK, the national

campaign to secure 30 per cent of the UK’s land and sea for nature by 2030. It’s also supported by Ecotalk, the world’s first mobile network to use its profits to fund nature. As part of Make a Metre Matter, Ecotalk will restore wildflower meadows across their land holdings this year, joining forces with everyone who registers as part of the campaign in the mission to enhance nature.

Find out more and pledge your herbal metre at gardenersworld.com/make-a-metre-matter

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USE YOUR HARVEST Chicken pesto orzo salad SERVES 4-6 PREP 25 mins COOK 15 mins EASY

Photographs CAVAN IMAGES / DORENE HOOKEY / GETTY, ISTOCK / GETTY IMAGES PLUS

2 boneless, skinless chicken breasts 1 lemon, zested and juiced 3 garlic cloves, 2 crushed, 1 whole 1 tbsp olive oil 25g flaked almonds large bunch of flat-leaf parsley small bunch of basil small bunch of mint, leaves picked 25g parmesan, grated, plus extra shaved parmesan to serve 100ml extra virgin olive oil, plus a drizzle 250g orzo 16 asparagus spears

1 Put the chicken breasts on a board and cover with a sheet of baking parchment. Bash to an even 2cm thickness using a rolling pin or meat mallet, being careful not to break the chicken into pieces. 2 Mix the lemon zest, crushed garlic and olive oil in a medium bowl. Season. Add the chicken, toss to coat, then keep chilled while you make the pesto. 3 Toast the almonds in a dry frying pan over a medium heat for 2-3 mins, shaking the pan often until golden. Tip into a food processor. Peel the whole garlic clove and tip this in along with the parsley, basil, most of the mint leaves, the grated parmesan, extra virgin olive oil and lemon juice. Season, then blitz to make a smooth pesto. 4 Cook the orzo in a large pan of boiling salted water following pack instructions, or until al dente. Heat a griddle pan over a medium-high heat and cook the chicken for 4-5 mins on each side until cooked through with char lines. Drain the orzo and transfer the chicken to a plate to rest. 5 Drizzle extra virgin olive oil over the asparagus. Season with salt and griddle for 3 mins until softened. Set aside. 6 Toss most of the pesto with the orzo and any chicken resting juices. Leftover pesto will keep covered and chilled for five days. Slice the chicken. Serve the orzo topped with the chicken, asparagus, remaining mint, parmesan shavings and some black pepper. Drizzle with extra virgin olive oil. Serve warm. GOOD TO KNOW vit c PER SERVING (6) 461 kcals • fat 25g • saturates 4g • carbs 33g • sugars 2g • fibre 3g • protein 25g • salt 0.2g

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G R E AT ES CA PES ES

THE ADVENTURER’S RETREAT Rest and recuperate at this boutique hotel nestled amidst stunning botanical gardens words RACHEL GUNTER

he islands of Madeira are well known for walking trails, mountain views and local wines, making them the perfect getaway for those who like to mix activity and relaxation. Situated in the capital, Funchal, luxury hotel Quinta da Casa Branca offers five-star respite for an adventurefuelled discovery of the main island. Sitting on the southern coast, the city of Funchal is a hub for travellers, holidaymakers and cruisers looking to explore, whether that’s by hiking, biking or sailing. Quinta da Casa Branca is peaceful, enclosed in lush gardens, but still within 20 minutes of the city’s central port. This boutique hotel is

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a member of Small Luxury Hotels of the World and has been awarded for its innovative style with the Architecture of the City of Funchal Prize just a year after opening. It is set in the heart of a botanical garden that contains more than 260 plant species. The grounds are split into three areas starting with the arboretum in the north with a collection of tropical and subtropical trees. The ‘agricultural’ area in the south and east consists of a banana plantation interspersed with avocado trees, mango trees and passion fruit vines, alongside a herb garden that supplies the hotel’s restaurants. Finally, there’s the garden to the south which slopes away from the main hotel towards the Manor House.

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Awake each morning to views of the beautiful gardens

Photographs HENRIQUE SERUCA

EAT There are three exciting culinary experiences to make the most of during your stay. The Dining Room is the hotel’s premium offering located in the luxurious Manor House. Sit in the opulent indoor space or head out onto the terrace. The restaurant celebrates flavours of Maderia through delicacies and fresh produce, such as trout from Seixal and a selection of Portuguese cheeses. available as a tasting menu or à la carte. Discover Madeira’s rich wine culture with flights and pairings from the restaurant’s in-house sommelier. The second restaurant, Casa da Quinta, offers a more casual experience, with light snacks and meals such as tuna fish steak sandwiches with balsamic onions and shrimp caeser salad available throughout the day, as well as a dinner service of dishes that make the most of local ingredients. Think veal cheek with Madeira Agricole rum, and with banana plantations being a famous feature of the islands, there is, of course, a mini banana tart on the dessert list. Casa da Quinta is in the oldest building of the hotel and boasts an open terrace with views across the gardens to the city beyond. Lastly, the Garden Pavillion serves up a continental breakfast with additional

hot made-to-order dishes such as Portuguese omelettes or honey and walnut pancakes.

STAY If you opt to stay in one of the garden rooms, you’ll awake each morning to views of the beautiful gardens from your private terrace complete with sun loungers. For extra luxury, premium rooms come with spacious bathrooms with a double sink and separate bath and shower. Dark shutters enclose the terraces and balconies, allowing for more privacy. Set apart from the main hotel, the Manor House Estate houses five luxury suites, plus a separate villa dating from the early 19th century. Each suite and the villa feature unique architecture,

a spacious bedroom with adjoining sitting area and a separate lounge. After a day of exploring, wind down in two outdoor pools (one of which is heated) or the outdoor hot tub. Inside, the spa and gym facilities include a Turkish bath and steam room. If the water isn’t for you, help yourself to a book from the guest library and spend a peaceful afternoon reading or simply looking out onto the hotel gardens.

HOW TO BOOK Prices start from £277 per night on a B&B basis. Head to slh.com for more information on room options and to book.

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T H R EE O F T H E B EST

AFTERNOON TEAS IN CENTRAL LONDON For a special treat in the capital city, consider these venues that blend tradition and luxury

ome advice, first: come hungry for afternoon tea — they’re often generously sized. If you’re defeated by the sheer quantity of food, most establishments will happily box up your treats to enjoy later. Experiment with your tea choices, too – there are often many wonderful varieties to try, so do ask for recommendations.

THE GORING 15 Beeston Place, London SW1W 0JW For anyone in search of a quintessentially traditional English afternoon tea, The Goring tops the list. Aside from the replenishable plates of fresh sandwiches (cucumber, of course), light scones (with and without sultanas) and perfectly presented pâtisserie, the true standout feature is, without a doubt, the service. You won’t have to lift a finger in your opulent surroundings, not even to pour yourself a cup of The Goring’s very own blend. The heavily draped lounge has a relaxed atmosphere and a nice buzz without being intrusive. Between sips of Earl Grey and chunks of bite-sized scones with dollops of homemade raspberry jam, take a moment to spot the sheep secreted about the room – the iconic symbol of The Goring. Its crowning glory is the pastry plate, made up of delicate macarons, squidgy cakes and light choux bites. Save some space, as you’ll be wanting to replenish this selection. £65pp or £70 with a glass of Bollinger

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You won’t have to lift a finger in your opulent surroundings

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Words THE GOOD FOOD TEAM | Photographs PATRICIA NIVEN

FORTNUM & MASON 181 Piccadilly, London W1A 1ER The Diamond Jubilee Tea Salon at Fortnum & Mason is a top choice for a classic afternoon tea. Service is seamless without being stuffy, the waiting staff are charming, relaxed and exceptionally well informed – and with 92 teas on offer, they need to know their stuff. Sandwiches include egg mayo and coronation chicken, sweet pâtisserie treats are an art-form in their own right, and scones are served with Fortnum’s strawberry preserve. You can choose an all-savoury tea if you prefer with lobster tart and sausage roll among other pastries that are every bit as gorgeous as their sweet counterparts, or opt for a ‘high tea’ with a savoury dish instead of sandwiches. Vegetarian and gluten-free options are available, too. The everchanging menu is subtly inventive, and the care that goes into every aspect of the creation and presentation of the dishes make this a truly special experience. (Caviar Tea is the latest offering.) From £84pp

ROSEWOOD, LONDON 252 High Holborn, London WC1V 7EN With its dramatic ceiling, Rosewood’s light-filled Mirror Room is a glamorous spot in which to enjoy its Art Afternoon Tea themed around the city’s vibrant arts scene and seasonal exhibitions showcasing British artists. The tea is served in three courses: savouries first, including egg mayo and caviar in a

brioche roll, a lobster and prawn profiterole and a camembert custard tart; two types of scones and mini pastries, currently reflecting art by Claude Monet. The beautiful ‘Waterlily pond’ features pistachio ganache and morello and griottine cherry jelly, ‘Impression sunrise’ is flavoured with almond and peach on a florentine biscuit base and ‘Woman with a parasol’ is a cunningly disguised madeleine. There’s an expansive selection of teas on offer and for a supplement you can add tea pairings, glass of champagne or cocktail. From £80pp

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Greek Kitchen

DISCOVER

GREECE

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Photographs GUIDO COZZI/ATLANTIDE PHOTOTRAVEL/PHOTODISC, ROBERTO MOIOLA/SYSAWORLD/MOMENT, NURPHOTO, JASON KEMPIN/STRINGER/GETTY, ISTOCK/GETTY IMAGES PLUS

8 T H I N G S TO T RY I N ...

FRIED ARTICHOKES

CACIO E PEPE

CARBONARA

GELATO

This flavourful thistle has become somewhat of an ambassador for Roman food, and carciofi alla giudia (Jewish-style fried artichokes) – popular on menus worldwide – are on every gastronomic traveler’s hit list. Due to high demand, you can find them sold in markets and on restaurant menus year round.

One of the city’s iconic pasta dishes, ‘cacio’ is the local word for pecorino romano – a salty, aged sheep’s milk cheese – while ‘pepe’ means black pepper. These are mixed with pasta and some cooking water, then stirred vigorously to create a sauce. Though variations do exist, the original is hotly defended.

All Italians agree that carbonara should never contain cream. Usually the dish is made with spaghetti or rigatoni, guanciale or pancetta, egg yolk or a whole egg, pecorino romano (sometimes with parmigiano reggiano) and black pepper. The eggs are gently heated to create a thickened sauce, which should cling to the pasta.

Rome is home to thousands of gelateria, selling scoops of classic flavours and whimsical originals. Not all shops are created equal, though – and relatively few use all-natural ingredients. For proof, just peek at the ingredients list posted in the windows of most shops, and move on if it isn’t the real thing.

ROME

The Italian capital is a food lover’s paradise – here are eight local favourites to try as you explore The Eternal City words KATIE PARLA

MARITOZZI

PIZZA AL TAGLIO

SUPPLÌ

TRAPIZZINO

These sweet leavened buns are sliced open and filled with barely sweetened whipped cream. At Regoli, a historic bakery near Piazza Vittorio, maritozzi are displayed at the entrance. There’s no polite way to eat these treats, so consider yourself warned.

Pizza by the slice is distinctly Roman, and features either adorned dough cooked in sheet pans or baked in an oblong shape, then cut with a knife or scissors into the diner’s desired portion. Whether folded or on a tray, it’s always served casually with no frills nor table service.

These rice croquettes are served at takeaway joints and pizzerias. The classic version features ground beef, sausage or chicken gizzards (or all of the above!) cooked with tomato sauce and rice, cooled, formed into eggshaped parcels around a piece of mozzarella, breaded and deep-fried.

Invented in 2009 by renowned pizzaiolo Stefano Callegari, trapizzino is a thick wedge of pizza sliced open and filled with Roman classics like meatballs, tongue with green sauce and chicken cacciatore. There are now seven shops across town, and even as far as NYC.

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Commercial director Simon Carrington CEO Sean Cornwell

COO & CFO Dan Constanda

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

Deputy health editor Isabella Keeling Health social media creator Melissa Kuman Projects & AI editor Anya Gilbert (maternity leave) Reviews editor and acting AI editorial lead 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

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COMMERCIAL

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

Publishing manager Tom Townsend-Smith

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

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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 Acquisitions marketing lead Lauren Roberts Subscriptions marketing manager Josie Clem

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 Junior multimedia designer Michella Adetunji

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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

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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.

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❄) 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.

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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.

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THE TRIP LIST

MEATOPIA ON-FIRE GLASGOW

Kick-start summer with live fire cooking, a Pride parade and new kitchen skills compiled by RACHEL GUNTER

12-14 June After finding success in London, Meatopia headed to Scotland for the first time in 2025 – and this year’s event promises even more, with the best live-fire chefs from the UK and beyond cooking over flames and serving up carefully curated dishes. Tickets from £24.85 (adults) or £6.30 (children) Location SWG3, Glasgow meatopia.co.uk

18-21 June Join Good Food and BBC Gardeners’ World for the ultimate foodie day out this season. Watch your favourite chefs cook their best recipes, take part in tastings and shop with fabulous vendors. Your ticket also includes BBC Gardeners’ World Live, where you can visit show gardens and hear top growing tips from the experts. Tickets from £28.50 Location NEC Birmingham goodfoodshow.com/ summer

KNEPP WILDING KITCHEN EVENTS

Dates throughout June Michelin-recognised Knepp Wilding Kitchen is part of the Knepp Wildland Project and hosts barbecues, market garden tours, talks and more, all to help you learn more about seasonality, rewilding and eating locally. Tickets priced per event Location Horsham, West Sussex, knepp.co.uk

TASTE OF LONDON

17-21 June With more than 120 dishes from top chefs and restaurants on offer, come hungry! Plus, upgrade your cookery skills at demos, workshops and more. Tickets from £24 (adults) or £10 (children) Location Regent’s Park, London london.tastefestivals.com

PRIDE CYMRU

13-14 June Join thousands of others celebrating Pride Month in style. This annual event brings organisations, charities and more than 50,000 people together for a weekend of live entertainment, unity and education. Tickets from £21.41 Location Cardiff pridecymru.com

JUNE 2026 goodfood.com 145

Photographs ALBERTO ZAMANIEGO JASON INGRAM, CARALINA FARUOLO, MATTHEW HORWOOD/GETTY IMAGES

GOOD FOOD SHOW SUMMER

last bite

Test. Taste. Repeat.

A snapshot of what we’ve been cooking, filming and loving in the Test Kitchen

Jersey Royals forever We’re making the most of Jersey Royals season while it lasts, so stay tuned for recipes. With their delicate skins and creamy centres, they are summer magic.

Picnic wars: taste test It is the ultimate summer showdown: We put supermarket picnic ranges head-to-head in a day packed with tasting, debating and very serious snack analysis.

The doctor is in We believe good food helps us feel good, and Dr Rupy Aujla came to speak to us on this very subject, as well as his own journey to wellness and founding The Doctor’s Kitchen on socials. Our art director Rachel Bayly and senior designer Laurie Newman were thrilled to meet him! 146 goodfood.com JUNE 2026

Strawberry tart takeover When strawberries are at their peak, bake a tart. We whipped up this beauty by a veteran of our team, Liberty Mendez. Search ‘strawberry tart’ on goodfood.com.

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

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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.