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GET READY TO GLOW!

7-DAY SUMMER SHAPE-UP PLAN

July 2026

Tomato, tarragon & garlic gratin with crispy breadcrumbs • Fish & chip loaded wedges • Battenberg cupcakes

Sweet pota & halloumto fries i gyros

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From garden to beach – summer sorted

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Beef & chilli pasties | Peanut butter rocky road | Raspberry ripple traybake

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JULY S

Welcome to

ummer is well and truly here, and we’re taking the cooking outside. Turn to page 21 for our main event, focused on eating outdoors – you’ll find everything you need for the season ahead, from campfire cooking and garden party bakes to picnic-perfect pasties and holiday-at-home feasts. Whether you’ve got a grill going, hamper to pack or blanket to throw on the grass, there’s something here for every kind of al fresco occasion. And for those ready to fire up the barbecue with real confidence, head to page 86, where Jamie Oliver shares recipes and know-how from his brilliant new book, BBQ: Easy Grilling, Big Flavour. There are prawn skewers & ajoblanco sauce, sesame chicken burgers and romesco cauliflower, plus Jamie’s essential guide to setting up your charcoal barbecue properly. One question that might make you think this month: when it comes to the barbecue, is a meat- or plant-based menu the planet-friendlier choice? Food writer Mallika Basu has done the hard work for us (p130), talking to farmers, chefs and nutritionists to navigate the arguments on both sides. The answer, as ever, is more nuanced than you’d expect – but well worth reading before you decide what goes on the grill. So, fire it up. Pack the hamper. Head outside. Summer doesn’t last forever.

Turn to page 67 for our dedicated section created with our colleagues at Good Health by Good Food. This month’s 16-page mini-zine focuses on nourishing food, with expert advice and recipes designed to help you achieve your summer goals.

16-pagel specia

W L’S D R B Osh ing Nouri eal Plan M Summer creator GP and recipe ss nce as a d wellne years of experie plan for all-roun a combines seven-day Divya Sharm this easy-to-follow to bring you

JULY 2026

ON THE COVER Keith Kendrick, Group magazines editor @keithk_goodfood

Recipe BARNEY DESMAZERY Photographer CHELSEA BLOXSOME Shoot director RACHEL BAYLY Food stylist KATIE MARSHALL Stylist JO HARRIS

YOUR AWARD-WINNING TEAM The people who create your favourite magazine every month are a talented bunch – and here’s the proof! We landed a haul of prizes at the BSME Talent Awards. Say hello to…

Editor’s portrait GABBY HARRINGTON

our ART team Owen Connolly, Laurie Newman, Jordan Edmonds-Moore, Rachel Bayly, Gabby Harrington, Freddie Stewart and Michella Adetunji, and Gillian McNeill (not pictured)

our GOOD HEALT H BY GOOD FOOD team Melissa Kuman, Natalie Hardwick and Emma Hartfield, and Isabella Keeling and Lily Barclay (not pictured)

TURN TO PAGE 32 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

SAMUEL GOLDSMIT H, editor of the Good Food podcast

NATALIE BASS, senior digital reviews writer

LOVE OUR COVER? This month, our cover recipe was made using Strong Roots Crispy Sweet Potato Fries. For a chance to win a Ninja CRISPi PRO XL air fryer and a Tesco voucher (together worth £500), see page 28.

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goodfoo

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CONT N p106

p22

SEASONAL

9 AT ITS BEST NOW New ways with summer produce including blackberries and apricots

MAIN EVENT 21 LET’S EAT OUTSIDE Bask in the summer sun with ideas for the outdoors, including our shawarma-spiced cover star wrap

44 MONDAY MASH-UP A classic cottage pie gets a spicy makeover and a sweet potato topping 46 LOADED AIR FRYER SUPPERS Easy sharing-style dishes the whole family will love 54 ONE BASE, THREE TWISTS Clever additions that will transform a bowl of dan-dan-style noodles

COOK SMART

62 JAPANESE AT HOME Yuki Gomi’ takes you through the steps to make sushi and a jiggy cheesecake

36 COOK SMART TONIGHT Elevate everyday meals with handy storecupboard staples like gochujang and sherry vinegar

67 DR BOWL’S SUMMER MEAL PLAN A 16-page special with expert tips, advice and nutritious recipes for a nourishing way to feel good

Biggest and best We’re proud to be Britain’s biggest-selling food magazine and the UK’s No.1 food website, goodfood.com. Our contributors – chefs, our in-house team and confident columnists – are experts in their fields. Join the conversation in our twice weekly podcasts. Our best-selling cookbooks feature our trusted recipes. Recipes for everyone We always include easy dishes, ideas for entertaining and ‘more effort’ recipes for when you want to better your skills.

Tested and trusted All our recipes are thoroughly tested to ensure they’ll work for you. We put our gadgets through rigorous tests and carry out our taste tests fairly. Our reviews are written by us with honesty at heart. Ethical We care about the food we eat, the people who produce it and the effect this has on the world. We use humanely reared British meats, high-welfare chicken and eggs, and sustainable fish where possible. We aim to reduce food waste, with advice on using leftovers.

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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.

WEEKEND

86 JAMIE OLIVER’S EASY BARBECUE Smoky dishes made for enjoying with friends, plus Jamie’s grilling tips 92 THEO RANDALL’S ITALIAN MENU Regional favourites without too much prep for relaxed entertaining 98 TABLE FOR FOUR Joanna and Mathew chat to their Gavin & Stacey co-stars Larry Lamb and Alison Steadman 102 ELEVATED SUMMER BAKES Exciting twists on familiar favourites 108 MY FAVOURITE DISH Scottish actor Sam Heughan’s Indian-inspired lentil curry

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.

IN THE KNOW 114 NEXT LEVEL CHOCOLATE MOUSSE Take a much-loved dessert to new heights with a few simple techniques 116 LEARN SOMETHING NEW Yorkshire-based chef Ruth Hansom shares her love of local produce 119 5 DREAM ICE CREAM MACHINES Cool down at home with homemade ice cream, sorbet and soft serve

124 LOCAL HEROES A chef on a mission to cut kitchen waste 126 FOOD WASTE What we do with leftover cucumbers 130 PLANET-FRIENDLIER Should we be sizzling high- welfare meat or just veg on the BBQ? 136 MAKE A METRE MATTER Grow your own chives at home

TRAVEL 138 THE AUSTRIAN OUTDOORS Escape to the Salzburg mountains for your next family getaway 140 A WEEKEND IN DEAL Three foodie spots on the Kent coast 143 8 THINGS TO TRY IN ARGENTINA Must-eats including asado and provoleta 144 THE TRIP LIST Top days out in the midsummer sunshine

ENTS JULY 2026

121 TASTED & RECOMMENDED Our pick of the best new products including a Guinness cake ice cream

122 BOOKS FOR COOKS New titles to look out for this month, plus Kausar Raja’s chilli paneer tacos

EVERY MONTH 7 RECIPE FINDER For every recipe in this issue 32 SUBSCRIBER CLUB Enjoy member benefits and savings 59 NEXT MONTH A taste of our August issue 146 IN THE TEST KITCHEN What goes on behind the scenes

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.

p40 JULY 2026 goodfood.com 5

Wag. Oooooh. WAGYU BEEF BURGERS

Serving suggestion. Product availability may vary by store.

RECIPE FINDER Pollo alla Romana (Roman-style chicken) 94 Roast chicken with parmesan & thyme dauphinoise potatoes 100 Sesame chicken burgers 90 Turkey burger lettuce wraps 51 Weeknight chicken curry 58

FISH & SEAFOOD

p51 BREAKFAST & BRUNCH Cinnamon crêpes with nut butter, sliced banana & raspberries 72 Mango chia pudding 73 Poached eggs with smashed avocado & tomatoes 69 Potato scone hash 137 Potato scones with smoked salmon & soured cream 137 Summer porridge 70 Sweet potato muffins 71

MEAT Crispy potato, pepper & chorizo skewers 133 Croque monsieur loaded waffles 47 Herby griddled lamb steaks with charred salsa verde new potatoes 38 Pork & ginger meatballs 55 Smoky beef & bean chilli pasties with soured cream & cheese 30 Sweet potato keema cottage pie 44

POULTRY

Crispy chicken thighs 56 Gochujang-maple chicken tacos with sesame cabbage & lime mayo 37

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

Baked trout with fennel, radish & rocket salad 74 Chilli-lime trout & zingy coconut rice bowl 40 Fish & chip loaded wedges 49 Garlic & fish sauce shiitake mushrooms 55 Prawn skewers & ajoblanco sauce 89 Salsa spaghetti with sardines 76

VEGETARIAN MAINS Aubergine involtini with chickpeas 15 Cauliflower, olive & lentil tagine 81 Chickpea & chilli drizzle 56 Chickpea & nut burgers with sweet potato chips 78 Chilli paneer tacos 123 Creamy butter bean spaghetti 80 Crispy grated tofu 55 Crispy rice salad 75 Cucumber soup 128 Cumin & garlic sizzled courgettes 56 Herby broccoli & pea soup 79 Kappa maki 63 Loaded flatbreads with cottage cheese, blistered courgette, tomatoes & sizzled onions 38 One-pan coconut dhal 110 Pulled BBQ aubergine & black bean burgers 134 Roast asparagus bowls with tahini lemon dressing 76 Roasted cherry tomato & fennel seed orzo 56 Runner bean linguine alla Genovese 13

Salsa baked egg & bean skillet with crispy tortillas 22 Saucy dan-dan-style noodles 55 MAKE THE COVER Shawarma-spiced sweet potato & halloumi wraps 28 Spiced aubergine stuffed pittas with chopped chickpea salad & mango yogurt 41 Spiced smashed potato quiche 82 Tomato, tarragon & garlic gratin with crispy breadcrumbs 11

STARTERS, SIDES, & EXTRAS

Chaat masala kachumber 58 Cooling raita 58 Crispy tarka 58 Herby warm cucumbers with lemon 128 Quick pickled cucumbers 128 Romesco cauliflower 88 Shawarma spice mix 29 Swamp salad 128 Whipped marmite butter 117 Zucchini fritti (fried courgettes) 93

BAKING, DRINKS & DESSERTS

Battenberg cupcakes 106 Blackberry & apple upside-down cake 19 Brown butter, coffee & walnut blondies 103 Chocolate victoria sponge with peanut butter cream 106 Granita di mandorla con panna (almond granita with fresh cream) 96 Japanese jiggly yuzu cheesecake (chizu keki) 64 Next level chocolate mousse 114 Peanut butter rocky road 24 Roasted apricots with cardamom yogurt & pistachio filo crisps 17 Raspberry ripple & white chocolate traybake 26 Vegan

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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

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seasonal

At its best Make the most of summer’s abundance with recipes using blackberries, runner beans, apricots, aubergines and tomatoes from our head of food Cassie Best photographs NASSIMA ROTHACKER

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Tomatoes

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tep into a greenhouse laden with ripe tomatoes, and you’ll understand why their scent is synonymous with summer. Sweet, green and almost grassy, for me, it’s one of the most evocative, joy-inducing aromas. I love it so much, I even have a tomato-onthe-vine scented candle in the kitchen! British tomatoes are available to buy year-round these days, but July and August is their peak, when they need very little to shine: a pinch of flaky salt, drizzle of good olive oil and perhaps a few basil leaves. But, when they’re less than perfect, a slow roast works wonders, concentrating their flavour into something richer, sweeter and also deeply savoury. If you happen to have a late-season glut of green tomatoes, try frying them in polenta, or pickling and turning them into chutney.

seasonal Tomato, tarragon & garlic gratin with crispy breadcrumbs For a lighter take on Sunday lunch during the summer months, serve this alongside roast chicken with good, fresh bread for mopping up the sauce. SERVES 4 PREP 10 mins plus infusing and cooling COOK 45 mins EASY V

250ml double cream 2 tsp Dijon mustard 3 garlic cloves, thinly sliced 6-8 tarragon sprigs, leaves picked and chopped 800g ripe tomatoes (a mixture of sizes and colours is nice) 35g fresh breadcrumbs drizzle of olive oil 15g grated parmesan

1 Warm the cream, mustard, garlic and most of the tarragon in a small pan over a medium heat until just steaming – don’t let it boil. Turn off the heat, season the cream with salt and pepper, and leave to infuse for 5 mins. 2 Heat the oven to 200C/180C fan/gas 6. Cut any larger tomatoes in half and arrange them cut-side up in a baking dish (ours was 24cm round), then tuck any smaller whole tomatoes snugly into any gaps. Pour the warm infused cream over the tomatoes. 3 Toss the breadcrumbs with a drizzle of olive oil and the grated parmesan, then scatter evenly over the tomatoes and season with a twist of black pepper. 4 Bake for 40 mins until the tomatoes are soft and bursting, the cream is bubbling and the top is golden and crisp. If needed, slide under a hot grill for a few minutes to deepen the colour. Cool for 5-10 mins, then scatter over the remaining tarragon. Serve warm with crusty bread, or alongside grilled meat or fish. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 411 kcals • fat 38g • saturates 22g • carbs 12g • sugars 7g • fibre 2g • protein 5g • salt 0.49g

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Runner beans

he giants of the veg patch, runner beans are as joyful to grow as they are to eat. Given a wigwam of canes and a bit of sun, they’ll climb enthusiastically skywards, often reaching well over a metre in a matter of weeks. When picked young, the pods are tender, sweet and delicate, with none of the stringiness that puts some people off. These barely need more than a quick slice and blanch before being tossed into salads and pastas, or simply dressed with butter and a squeeze of lemon juice. Leave them a little longer, and the pods grow larger, fuzzy and more robust, developing those fibrous seams that benefit from a bit of prep and longer cooking. If you let them fully mature, you’ll find beautiful beans inside that can be dried for later, ready for adding to slow-cooked dishes during winter.

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seasonal Runner bean linguine alla Genovese This is the ultimate double-carb dinner – classic Genovese pasta is made with green beans and pesto, tossed through pasta with soft, waxy potatoes. Here, we’re using fresh runner beans instead. You can use young, tender beans or older, tougher beans, but be mindful that the tougher the beans, the more finely you should slice them. SERVES 4 PREP 20 mins COOK 25 mins EASY V ❄ pesto only

300g small waxy potatoes (such as Charlotte), cut into small chunks 200g runner beans, stalks and strings removed, if needed, and finely sliced 300g linguine For the pesto 50g pine nuts 1 large garlic clove 60g bunch of basil 25g parmesan or vegetarian alternative, grated, plus extra to serve 50ml extra virgin olive oil, plus extra to serve squeeze of lemon juice

1 First, make the pesto. Toast the pine nuts in a dry pan until lightly golden – watch closely, as they can burn easily. Crush the toasted pine nuts, garlic and a pinch of salt to make a rough paste using a pestle and mortar or blitz in a small food processor. Add most of the basil (reserving a few leaves to serve) and pound or blitz again to make a paste. Stir in the parmesan, olive oil and a squeeze of lemon juice to loosen. Season well. Will keep chilled in an airtight container for up to five days, or frozen for up to three months. 2 Bring a large pan of salted water to the boil and cook the potatoes for 10-12 mins until tender. Remove to a bowl using a slotted spoon and set aside to cool slightly. Cook the runner beans in the same pan for 2-3 mins until tender with a slight bite. Scoop out into the bowl with the potatoes. Cook the linguine in the pan following pack instructions, then drain, reserving a mugful of the water. 3 Return the drained pasta to the pan along with the runner beans and potatoes. Add the pesto and a splash of the reserved cooking water, tossing together until everything is glossy and well coated. Don’t worry if the potatoes start to break down a little – this adds to the creaminess of the sauce. 4 Divide between bowls. Scatter over more parmesan and the reserved basil leaves, then drizzle with a little more olive oil and season with a twist of black pepper. GOOD TO KNOW vit c PER SERVING 505 kcals • fat 24g • saturates 4g • carbs 53g • sugars 4g • fibre 5g • protein 15g • salt 0.16g

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seasonal

Aubergines

hough echnically a fruit (a berry, in fact), the aubergine is treated firmly as a vegetable in the kitchen. Native to Southeast Asia but now grown worldwide, it comes in many shapes and sizes, from the familiar glossy, deep-purple variety to small, pale or striped versions less commonly used in the UK. Its mild flavour and sponge-like texture mean it acts as a brilliant carrier for whatever you pair it with. When cooked properly, it becomes meltingly soft, silky and rich. That transformation is key – undercooked aubergine is disappointing, but give it time – and don’t be shy with oil – then you’ll be rewarded with deeper flavour and an almost creamy texture. You’ll often hear that aubergines should be salted before cooking, but modern varieties have largely had their bitterness bred out, so it’s no longer essential. That said, seasoning well as you cook is a good idea – the salt helps soften the flesh and draw out excess moisture, resulting in that perfect velvety finish.

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seasonal Aubergine involtini with chickpeas Involtini is the Italian expression for ‘little bundles’ – in this case, aubergine is the wrapper. Use a large, firm variety for this dish as you’ll need long, thin slices taken from the middles. Chill the offcuts for another recipe. SERVES 4 PREP 20 mins plus cooling COOK 1 hr 20 mins EASY V ❄ unbaked

3 aubergines 4 tbsp olive oil, plus a drizzle 500g ricotta 20g grated parmesan or vegetarian alternative, plus extra to serve 1 lemon, zested pinch of chilli flakes (optional), plus extra to serve 30g bunch of basil 10g mint leaves For the sauce 1 tbsp olive oil 3 garlic cloves 2 x 400g cans chopped or crushed tomatoes 1 tsp chilli flakes (optional) 2 tsp red wine vinegar 2 tsp sugar 400g can chickpeas, drained

1 Heat the oven to 200C/180C fan/gas 6. Trim the ends from the aubergines, then slice lengthways into 5mm-thick strips. (Chill the ends for another recipe.) You’ll get 6-7 slices from each. Lightly brush each with olive oil, season with salt, then cook in a griddle pan over a medium heat for 3-4 mins on each side until lightly charred and soft. Transfer to a plate and set aside to cool. 2 For the sauce, heat the oil in a wide, shallow ovenproof pan over a low-medium heat and cook the garlic for 1-2 mins until fragrant, not coloured. Add the tomatoes, chilli flakes (if using), vinegar, sugar and seasoning. Simmer for 15 mins until slightly thickened. Stir in the chickpeas and remove from the heat. 3 Tip the ricotta into a bowl and mix with the parmesan, lemon zest, chilli flakes (if using), most of the basil and all the mint. Season well. 4 Working with one aubergine slice at a time, spoon a small dollop of the ricotta mixture over one end, then roll up neatly. Arrange seam-side down in the pan of sauce. Repeat with the remaining slices and filling. Will keep wrapped and frozen for up to three months. Defrost overnight in the fridge before baking. Scatter over more parmesan and another pinch of chilli flakes, if you like. Drizzle over a little more oil and bake for 40-45 mins until bubbling and golden on top. Scatter over the remaining basil to serve. GOOD TO KNOW calcium • fibre • vit c • 3 of 5-a-day • gluten free PER SERVING 503 kcals • fat 32g • saturates 12g • carbs 26g • sugars 15g • fibre 13g • protein 22g • salt 0.42g

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Apricots

pricots, alongside their cousins peaches and nectarines, come into their own this month. When perfectly ripe, they strike that elusive balance between sweetness and gentle sharpness, with a soft, almost buttery texture. Roasting transforms apricots completely, as their flesh collapses and becomes tender and jammy, with sticky, fragrant juices that can be spooned over yogurt, folded into cream or drizzled over cakes and puddings. Apricots pair well with more floral flavours, like honey, orange blossom or lavender, and work well in rich dairy desserts, from panna cotta to creamtopped pavlova. If you find yourself with a surplus, they also make a beautiful jam that will capture a taste of summer for later in the year.

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seasonal Roasted apricots with cardamom yogurt & pistachio filo crisps Roasted stone fruits are a simple but impressive dessert for summertime dinner parties, and these apricots are wonderful spooned over lightly whipped yogurt and served with crispy filo shards and pistachios. A light but delicious end to any meal. SERVES 4 PREP 15 mins plus cooling COOK 10 mins EASY V

3 sheets of filo pastry 50g butter, melted 3 tbsp light brown soft sugar 50g pistachios, roughly chopped, plus extra to serve 10-12 apricots, halved and stoned 3 tbsp honey 2 tsp orange blossom water 200ml double cream 250g thick Greek yogurt 1 tsp sugar 5 cardamom pods, seeds crushed using a pestle and mortar

1 Heat the oven to 200C/180C fan/gas 6. Lay the filo sheets on the work surface and brush each one lightly with the melted butter, then scatter over the brown sugar and pistachios. Arrange on a baking tray – don’t worry much about the size or being particularly neat. Bake for 8-10 mins until golden and crisp. Leave to cool, then break into shards. The crispy filo can be made up to two days ahead and kept in an airtight container in a cool, dry place. 2 Arrange the apricots cut-side up in a roasting tin. Drizzle over the honey and 1 tsp of the orange blossom water, and roast for 10 mins alongside the filo sheets until the fruit is soft and sticky. Spoon over any roasting juices from the tin, then set aside to cool slightly. 3 Combine the cream, yogurt, remaining orange blossom water, sugar and cardamom in a bowl. Whip until the cream has thickened just enough to be spreadable, then check the sweetness – add a little more honey, if you like. 4 Spread some of the honeyed cream over each plate, then spoon over the roasted apricots and pour over the roasting juices. Scatter over the crispy filo shards and more pistachios. Serve straightaway while the filo is still crisp and the apricots just warm. GOOD TO KNOW 1 of 5-a-day PER SERVING 702 kcals • fat 50g • saturates 28g • carbs 50g • sugars 38g • fibre 5g • protein 10g • salt 0.56g

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Blackberries

lackberries begin to fill hedgerows from mid-July and carry us right through to early autumn. They’re one of the great British free foods – abundant and there for the taking, if you know where to look. There’s something exciting about spotting a perfect berry – inky black, plump, glossy and ready to slip easily from the stem. For my family, blackberry picking has become a school holiday ritual. Long sleeves are essential to avoid bramble scratches, as the sweetest berries are often just out of reach, higher up the bush. Bring along a step ladder (or tall friend!). As with all foraging, it pays to be mindful – avoid any berries that are low to the ground (where dogs may have marked) and leave plenty behind for wildlife. Foraged berries tend to be sharper than shop-bought ones, which makes them incredibly versatile – a little sugar or honey softens their edge, and they cook down beautifully into jams or compotes. They’ll also bring bright, tangy contrast to richer savoury dishes, like roasted duck or goat’s cheese salad.

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seasonal Blackberry & apple upside-down cake This simple cake is a great way to highlight seasonal fruits – you can swap the apples for pears or plums, or the blackberries for raspberries if that’s what you have. Serve warm with cold cream or custard. SERVES 8-10 PREP 20 mins plus cooling COOK 45 mins EASY V ❄

PER SERVING (10) 377 kcals • fat 19g • saturates 11g • carbs 44g • sugars 27g • fibre 3g • protein 5g • salt 0.67g

Portrait of Cassie GABBY HARRINGTON | Additional photographs ISTOCK / GETTY IMAGES PLUS

1 Heat the oven to 180C/160C fan/gas 4. Butter a 23cm round cake tin and line the base with baking parchment, then sprinkle over a couple tablespoons of the sugar (this will help the fruit caramelise as it bakes). Arrange the apple slices over the base of the tin, then scatter over half the blackberries, filling in any gaps. 2 Beat the rest of the butter and sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, beating well after each addition, then stir in the vanilla extract. 3 Fold in the flour, cinnamon and a pinch of salt, then mix in the milk until the batter can softly drop off a spoon. Gently fold through the chopped apple and remaining blackberries. Spoon the batter over the fruit in the tin, gently spreading it out to cover evenly. Bake for 40-45 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 mins. 4 Carefully turn the cake out onto a serving plate, lifting away the tin, then peeling away the parchment. Serve warm with cold cream or custard. Best served the day it’s made, but leftovers will keep chilled for up to three days. Refresh slices in the microwave for 15 seconds before serving. Or, wrap and freeze for up to two months, then defrost thoroughly.

Shoot director LAURIE NEWMAN | Food stylist AMY KINNEAR | Stylist LUIS PERAL

200g butter, softened, plus extra for the tin 200g light brown soft sugar, plus 2 tbsp 2 Bramley apples (about 300g), peeled, 1 thinly sliced, 1 chopped into small chunks 225g blackberries 4 medium eggs 2 tsp vanilla extract 225g self-raising flour 1 1/2 tsp ground cinnamon 50ml milk cream or custard, to serve

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

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

main event

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Salsa baked egg & bean skillet with crispy tortillas Whether you’re camping or at home, this will go down a treat for brunch. It’s all cooked in one pan, and if it’s large enough (like a paella pan), you can double the quantities to feed a crowd. The tortillas add crunch and bring the dish together. SERVES 4 PREP 10 mins COOK 40 mins EASY V ❄ beans only

8 small corn tortilla wraps sunflower or olive oil, for frying 1 large onion, halved and sliced 1 red or green pepper, sliced 2 garlic cloves, crushed 2 green chillies, sliced (deseeded, if you prefer less heat) 1 tbsp chipotle paste 280g salsa (any heat level will work) 400g can chopped or crushed tomatoes 2 x 400g can cans pinto or black beans, drained 8 eggs 100g feta 1 lime, juiced handful of chopped coriander

1 Slice each tortilla in half, then into 1cm strips. Pour a thin layer of oil into a wide frying or paella pan and set over a medium heat. Once hot, fry the tortilla strips in batches, keeping them in a single layer, until golden and crisp on both sides. Lift out onto kitchen paper using a slotted spoon and leave to drain. Season with sea salt flakes and set aside. 2 Cook the onion and pepper in the pan, adding a little more oil, if needed. Cook for 8-10 mins, stirring occasionally until starting to soften and catch slightly at the edges. Add the garlic, half the chillies and the chipotle paste, and cook for another 1-2 mins until fragrant. 3 Pour in the salsa and tomatoes. Season well, bring to a simmer and cook for 8-10 mins until slightly thickened. Taste and add a pinch of sugar, if needed, or a little more chipotle paste for deeper heat. 4 Stir in the beans and return to a simmer. Reduce the heat slightly and, using a spoon, make small gaps in the mixture. Crack the eggs into the gaps, then season the eggs. Crumble over the feta, then cover the pan with a lid and cook for 8-10 mins, or until the eggs are cooked to your liking. Check regularly and, if cooking over a campfire or uneven heat, turn the pan occasionally to ensure even cooking. 5 Sprinkle over the lime juice and scatter over the coriander and remaining chillies. Top with most of the tortilla strips, then serve the rest on the side. GOOD TO KNOW calcium • folate • fibre • vit c • iron • 4 of 5-a-day PER SERVING 633 kcals • fat 24g • saturates 9g • carbs 65g • sugars 15g • fibre 12g • protein 34g • salt 2.51g

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CASSIE’S TIPS Cooking over a portable gas cooker can take a bit of practise, but with these tips, you’ll be making meals at camp like a pro. • Stabilise your set-up Cook on a flat, sheltered surface – even a slight wobble can send a full pan sliding. Uneven heat can also make cooking frustrating. • Shield the flame Wind is the biggest enemy of a gas hob, so use a windbreak to keep the flame steady. • Preheat properly Portable hobs run hot in the centre. Let the pan heat up gradually over a medium flame to avoid scorching. • Cook in stages If your hob is small, don’t overcrowd the pan. Batch-cooking gives you better control. • Use a lid whenever you can It speeds up cooking, saves fuel, and helps dishes like eggs cook evenly without needing high heat. • Mind your fuel Keep an eye on gas levels – simmering dishes, as you do in this recipe, can use more fuel than you expect.

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Campf ire cooking

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Peanut butter rocky road This salty-sweet treat is the ideal post-dip pick-me-up. Praline shells enhance the seaside theme, but you can decorate with any chocolates you like. Alice Shields MAKES 16 pieces PREP 15 mins plus 1 hr chilling COOK 5 mins EASY V

300g dark chocolate, finely chopped 100g milk chocolate, finely chopped 100g smooth peanut butter 50g butter, chopped 2 tbsp golden syrup 75g digestive biscuits, roughly chopped 50g salted peanuts, roughly chopped 50g mini hard pretzels, roughly chopped 150g mini marshmallows (pink, white or a mix of both) 75g chocolate praline seashells, to decorate (optional)

1 Line a 20cm square baking tin with baking parchment. Melt the chopped dark and milk chocolate, peanut butter, butter and golden syrup together in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water, stirring until smooth. 2 In a large heatproof bowl, combine the biscuits, most of the peanuts, most of the pretzels and all the marshmallows. 3 Pour in the melted chocolate mixture and stir to combine so that everything is coated. Press the mixture into the lined tin in an even layer, then press in the remaining peanuts and pretzels, along with the praline shells, if using. Sprinkle over 1/4 tsp sea salt flakes. Chill for 1 hr to firm up before cutting into squares. Will keep in an airtight tin at room temperature (or chilled in warm weather) for up to five days. PER SERVING 296 kcals • fat 19g • saturates 9g • carbs 26g • sugars 17g • fibre 3g • protein 5g • salt 0.47g

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ALICE’S TIPS If you’re packing a beach picnic, there are a few basic rules to follow. • Keep it simple Beach food should be easy to prep, pack, hold and tidy away. • Safe snacking If you’re not planning to bring a cool box, make sure everything you pack is safe to eat at room temperature – uncut fruit, nuts and seeds, popcorn, flapjacks, biscuits and crackers all work well. • Take it with you Pack an extra container or bag to collect food waste, plus an extra bag for recycling and rubbish – the nearest bin might be a trek away. • Stay cool Add ice to water bottles to keep drinks cooler for longer, or fill your bottle halfway up, then freeze it on its side. Once frozen, fill it up with water just before you leave the house.

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Beach treat

ALICE’S TIP Don’t be tempted to melt the chocolate mixture in the microwave, as it will get too hot and the mixture may split.

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Raspberry ripple & white chocolate traybake Highlight in-season raspberries in this tender bake where they’re beautifully complemented by creamy chocolate icing. Anna Glover SERVES 12 PREP 30 mins plus cooling COOK 55 mins EASY V

200g softened butter 200g golden caster sugar 4 eggs 150g self-raising flour 1 /2 tsp baking powder 50g ground almonds 100g natural yogurt 100g frozen raspberries For the raspberry compote 200g fresh or frozen raspberries 100g sugar 1 tbsp lemon juice For the white chocolate icing 100g white chocolate 100g softened butter 100g icing sugar

1 To make the raspberry compote, put all the ingredients in a medium saucepan over a medium heat and simmer for about 10 mins until the raspberries soften and the mixture thickens slightly and turns jammy. Leave to cool completely (it will set more as it cools). 2 Heat the oven to 180C/160C fan/gas 4 and line a 20 x 25cm traybake tin with baking parchment. Beat the butter and sugar together in a bowl using an electric whisk until pale and fluffy. Beat in the eggs, one at a time, then add the flour, baking powder, ground almonds and yogurt. Fold everything together until you have a spoonable cake batter. Briefly fold in the frozen raspberries until evenly distributed. 3 Scrape the batter into the tin, pushing it to the corners, then smooth the surface using a spatula. Dollop about two-thirds of the raspberry compote over the batter in teaspoonfuls, then use a skewer or tip of a cutlery knife to gently ripple the compote into the batter and create a marbled effect. Bake for 45-50 mins until golden, well risen and a skewer inserted into the middle comes out clean. Leave to cool completely on a wire rack. 4 For the icing, melt the chocolate in a heatproof bowl in the microwave in short bursts, stirring in between, or over a pan of simmering water, ensuring the bowl isn’t touching the water. Leave to cool completely – the chocolate needs to be cool to make the icing, or it will melt the butter. 5 Beat the butter in a bowl using an electric whisk until soft and fluffy, then beat in the cooled white chocolate. Add the icing sugar in two additions, then beat until pale, fluffy and spreadable. 6 Spread the icing over the cooled cake, then spoon over teaspoonfuls of the remaining raspberry compote, gently marbling it into the icing using a skewer or cutlery knife. PER SERVING 474 kcals • fat 28g • saturates 15g • carbs 50g • sugars 40g • fibre 1g • protein 6g • salt 0.73g

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ANNA’S TIPS Hosting guests for an al fresco lunch? Make sure it’s a party to remember with these easy tips. • Think of seating Make sure you’ve got plenty of comfortable seating, plus weather protection. A sturdy umbrella will provide both shade and sun protection. • Plan the menu Serve food that’s easy to dish up and eat with minimal cutlery. • Cocktails, anyone? Think about setting up a self-service bar area with premixed cocktails, bottled drinks and garnishes for easy drinks. • Keep dessert cool Summer and ice cream go hand-in-hand, and what better way to enjoy it than an ice cream bar? Choose crowdpleasing flavours and offer a range of toppings so guests can help themselves.

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Garden party

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Shawarma spiced sweet potato & halloumi wraps A smoky wrap from a street-food vendor eaten on a beach-side bench is my ideal holiday food. Here, I’ve compiled all my favourite elements from the wraps I’ve enjoyed in the Med over the years into one meat-free feast. Barney Desmazery SERVES 4 PREP 20 mins COOK 25-30 mins EASY V

500g pack Strong Roots Crispy Sweet Potato Fries 2 tbsp olive oil 2 tbsp shawarma spice mix (see tip) 225g block halloumi, cut into 8 thick slices For the tzatziki 1 /2 cucumber, coarsely grated 150g Greek yogurt 1 small garlic clove, finely grated 1 /2 lemon, juiced small handful of mint leaves, chopped For the salad 2 tomatoes, chopped 1 small red onion, finely chopped handful of radishes, halved and sliced (optional) 2 handfuls of rocket leaves 1 /2 lemon, juiced 1 tbsp olive oil To serve 4 flatbreads or large wraps 4 tbsp hummus (optional) chilli sauce (optional)

1 Heat the oven to 220C/200C fan/gas 7. Tip the frozen sweet potato fries onto a large baking tray, drizzle over 1 tbsp of the olive oil, scatter over most of the shawarma spice and toss everything together well. Spread out into a single layer. Drizzle some oil over a second smaller tray and arrange the halloumi slices in a single layer. Sprinkle over the rest of the spice mix and turn to coat. Bake the fries and halloumi for 20-25 mins, tossing the fries occasionally until crisp and turning the halloumi over halfway through until golden. 2 To make the tzatziki, season the grated cucumber with salt, then put in a clean tea towel or sieve and squeeze out as much water as you can. Tip into a bowl, then stir in the yogurt, garlic, lemon juice and mint. Chill until needed. Will keep chilled for up to a day. 3 For the salad, toss everything together in a bowl and season lightly. Warm the flatbreads in the oven for 1-2 mins, or following pack instructions. Arrange the fries, halloumi, tzatziki, salad, flatbreads, hummus and chilli sauce on a large serving board for everyone to help themselves. GOOD TO KNOW calcium • fibre • vit c • 3 of 5-a-day PER SERVING 749 kcals • fat 38g • saturates 15g • carbs 72g • sugars 27g • fibre 11g • protein 26g • salt 3.79g

WIN a kitchen bundle from Strong Roots! Enter to win a Ninja CRISPi PRO XL air fryer and a Tesco voucher, together worth £500 Want to make more wholesome meals in minutes? Strong Roots is giving you the chance to win a 5-in-1 Ninja CRISPi PRO XL glass air fryer worth £250, and a £250 Tesco voucher. So, you can fill your freezer with all your favourite Strong Roots products and cook them in no time whenever you need a delicious, nutritious meal. Terms and conditions Immediate Media Company London Limited (company no. 06189487). Residents of the UK and Channel Islands aged 18+ can enter. For full T&Cs, see bit.ly/strong-roots-comp

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See bit.ly/strong-roots-comp or scan the QR code to enter now

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HOLIDAY FOOD MEMORIES Cooking dishes that you’ve eaten on holiday is a great way to reconnect with happy memories – goodfood.com has versions of many classic holiday dishes, including some of our favourites: • France Next level steak frites or salade niçoise • Spain Next level paella or churros • Portugal Piri-piri chicken or egg custard tarts • Italy Panzanella or tiramisu

Holiday at home

ou ke r

cip

Portraits GABBY HARRINGTON

Combine 2 tbsp ground cumin, 2 tbsp ground coriander, 1 tbsp smoked paprika, 2 tsp ground turmeric, 2 tsp ground cinnamon, 2 tsp ground allspice, 1 tsp ground cardamom, 1 tsp ground ginger, 1 tsp freshly ground black pepper and 1 /2 tsp cayenne pepper. Will keep in an airtight jar for up to three months. Use to season chicken thighs, lamb, mushrooms or cauliflower along with olive oil, lemon juice and yogurt, then roast, grill or barbecue until charred and fragrant.

Shoot director RACHEL BAYLY | Food stylist KATIE MARSHALL | Stylist JO HARRIS

BARNEY’S TIP Shawarma spice mix

e r re

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Smoky beef & bean chilli pasties with a cheesy crust These are a delicious treat for weekend picnics that are bound to impress your family and friends. They do require a bit of time, so plan accordingly, but you could make the chilli and pastry the night before, then assemble and bake on the day. Any leftover chilli makes a great jacket potato topping, or simply enjoy on its own. Helena Busiakiewicz MAKES 12 PREP 1 hr plus cooling and chilling COOK 3 hr 30 mins EASY

2 tbsp plain flour 500g beef shin, cut into 4-5cm pieces 1 tbsp vegetable oil, plus a little extra if needed 2 red onions, roughly chopped 2 garlic cloves, grated 1 tbsp chipotle paste 2 tbsp tomato purée 2 tsp ground cumin 1 tsp ground coriander 2 tsp chilli powder 400g can chopped tomatoes 1 beef stock cube 400g can black beans, drained 100g grated mozzarella For the pastry 120ml soured cream 11/2 tsp English mustard 2 eggs 700g plain flour 150g cold salted butter, cut into cubes 100g red leicester, coarsely grated

1 Season the flour with plenty of salt, then coat the beef in it, shaking off the excess. Heat the oil in a large flameproof casserole dish and brown the beef on all sides until deeply golden, about 5-6 mins. Remove to a bowl. Pour 50-70ml water into the pan, scrape up any browned bits and pour into a bowl. Taste it – if it’s savoury and meaty, keep it; if it’s burned and acrid, pour it away. 2 Drizzle a little more oil into the pan, if needed, and cook the onions over a medium heat for 10-12 mins until lightly golden at the edges. Stir in the garlic, chipotle paste, tomato purée and all the spices. Cook for 3-4 mins until darkened and aromatic.

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3 Pour in the tomatoes and reserved water, if using. Swill out the can of tomatoes and add that, too. Crumble in the stock cube, then bring to the boil. Return the meat to the pan and reduce the heat to a simmer. Cover the surface with a piece of damp baking parchment and cook on low for 2-3 hrs, adding the beans in the last 20 mins. The beef should be fall-apart tender. Leave to cool completely. 4 Meanwhile, make the pastry. Put the soured cream, mustard and 1 egg in a jug, and whisk to combine. Put the flour and a pinch of salt in a food processor, then scatter in the butter. Pulse to fine crumbs, then add the cheese and pulse again briefly to combine. Pour in the wet ingredients and pulse again briefly. Add 5-6 tbsp cold water in 1 tbsp increments until you have a soft dough. Tip onto the surface and knead gently. Divide in two, form into discs, then wrap and chill until needed. 5 When the chilli is completely cool, heat the oven to 200C/180C fan/gas 6 and bring the pastry out of the fridge 30 mins before using. Roll each pastry disc out into a thin sheet, about 1/2cm thick. Stamp out 12 circles using a 16cm round biscuit cutter (you may have to re-roll the offcuts). 6 Working with one piece of dough at a time, spoon a few tablespoons of the chilli below the centre of the circle, then top with a sprinkle of the mozzarella. Fold the top over and seal well, using a fork to crimp the edges. Beat the remaining egg and brush this over the pastry. Repeat with the remaining dough and chilli, then arrange over two large baking sheets lined with baking parchment. Bake for 25-30 mins until deeply golden and cooked through. Cool slightly and serve warm, or cool fully and pack for a picnic. GOOD TO KNOW 1 of 5-a-day PER SERVING 523 kcals • fat 23g • saturates 13g • carbs 55g • sugars 4g • fibre 5g • protein 22g • salt 0.92g

main event HELENA’S TIPS Planning a picnic this summer? Here’s how to pack your basket.

Picnic snacks

• Choose the right veg Leafy salads will wilt, especially in the sun, so ditch them for chunky crudités, like celery sticks and cucumber wedges. • Pack like a pro Keep sauces and dressing separate to stop things going soggy.

• Divide and conquer Ask all guests to bring a cushion or tote bag to sit on – that way, everyone can sit where they want, instead of moving the blanket all the time to please both shade and sun seekers. • Keep it cool While it may look appealing to lay out your spread for all to see, keeping food on ice for as long as possible reduces the risk of spoilage and prevents food waste – otherwise, you may need to bin anything that’s been sitting out in the sun.

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N E W FAC E S AT Meet the fresh talent joining our team to inspire you with inventive ideas every day Natasha Bhasin is a food, travel and lifestyle content creator who loves inventing elevated comfort dishes to liven up the daily routine and create a sense of occasion – even on a Monday.

Kaian Mason is a content creator who reviews foodie hotspots all over London. He believes every culture has a story to tell through food – and often a delicious one that demands to be shared.

The Good Food Residency is a scheme committed to discovering and nurturing new talent. Follow us to keep up to date with Kaian and Natasha. 34 goodfood.com JULY 2026

TikTok

Instagram

Shoot director FREDDIE STEWART | Photographs TOM REGESTER

We’re delighted to welcome to Kaian Mason and Natasha Bhasin to the Good Food team. Follow us on TikTok and Instagram to see what they’re cooking up. @goodfoodeveryday

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.

Make cooking over the school holidays a breeze with adaptable dinners, sharing ideas for the air fryer and homemade Japanese treats

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cook smart

tonight

Make the most of jarred condiments to elevate your everyday meals recipes ANNA GLOVER photographs TOM REGESTER

£2.90 per serving

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cook smart STORECUPBOARD STARS • • • •

Gochujang Capers Garam masala Sherry vinegar

Gochujang-maple chicken tacos with sesame cabbage & lime mayo SERVES 2 PREP 20 mins COOK 35 mins EASY

1 tbsp dark soy sauce 2 tbsp gochujang 1 tbsp maple syrup thumb-sized piece of ginger 2 garlic cloves 4 skinless chicken thighs 6-8 small corn tortillas 2 spring onions For the sesame cabbage 1 /4 white cabbage 1 tbsp sesame seeds, plus extra to serve 1 tbsp rice vinegar small handful of coriander For the lime mayo 3 tbsp mayonnaise 1 lime

get the most from our meals We’ll point out any swaps If you can use things like yogurt instead of crème fraîche, chives instead of spring onions or butter beans instead of cannellini beans, we’ll let you know so you’re not buying extra ingredients. This also helps prevent food waste.

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

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

Dishes will be quick to make 1 Heat the oven to 200C/180C fan/ gas 6 or the air fryer to 180C. Put the soy sauce, gochujang and maple syrup in a large bowl. Grate in the ginger, then peel and grate in the garlic. Stir everything together, then toss the chicken in the marinade. Tip into a roasting tray or the air fryer basket (directly in, rather than on a grate, if you can) and roast for 30-35 mins, stirring occasionally to stop the syrup from catching, until the chicken is sticky and cooked through. 2 Meanwhile, shred the cabbage as finely as you can (a mandoline works well) and tip into a bowl. Mix with the sesame seeds, vinegar and a pinch of salt. Finely chop the coriander and stir it through. 3 Put the mayonnaise in a small bowl. Zest and juice half the lime into the bowl and stir, then cut the other lime half into wedges and set aside. 4 Slice the chicken into strips, then toss in any leftover sauce from the air fryer or tray. Warm the tortillas in the microwave or a dry frying pan for a few seconds on each side. Finely slice the spring onions. Load up the tortillas with the sesame cabbage, the chicken and sauce, spring onions and another sprinkle of sesame seeds. Drizzle over the mayo and serve with the lime wedges for squeezing over. GOOD TO KNOW folate • fibre • vit c • 1 of 5-a-day PER SERVING 640 kcals • fat 32g • saturates 5g •

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

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

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

All the prep is in the method ...in this feature, to help you cook the recipe with no missteps.

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

carbs 53g • sugars 19g • fibre 10g • protein 30g • salt 2.06g

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Herby griddled lamb steaks with charred salsa verde new potatoes SERVES 2 PREP 15 mins COOK 20 mins EASY

250g new potatoes 1 /2 lemon 1 garlic clove 1 rosemary sprig 1 tbsp olive oil 2 lamb leg steaks green salad, to serve For the salsa verde 1 garlic clove 1 tbsp capers handful of parsley 2 tbsp red or white wine vinegar 2 tbsp extra virgin olive oil

£1.97 per serving

Loaded flatbreads with cottage cheese, blistered courgettes, tomatoes & sizzled onions Use crispy onions for an even quicker midweek meal, or stir a spoonful of harissa through the cottage cheese for a spicy kick. SERVES 2 PREP 10 mins COOK 30 mins EASY V

1 onion 2 tbsp olive oil 1 courgette 200g cherry tomatoes 2 thyme sprigs 2 garlic cloves 1 tbsp sherry vinegar 2 fluffy flatbreads 4 tbsp cottage cheese handful of basil or rocket 2 tbsp mixed seeds

1 Finely slice the onion. Heat the oil in a frying pan over a medium heat and fry the onion for 20 mins until

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deeply golden and crisp. Add a splash of water during the initial cook to speed up the softening of the onions, and make sure they don’t catch. Season, scoop out of the pan and set aside. Meanwhile, halve and slice the courgette. 2 Turn up the heat and cook the courgette slices in the pan for 5 mins until lightly golden, then add the tomatoes and thyme. Cook for 4-5 mins more, tossing the pan a few times until starting to soften and darken. Finely slice the garlic and add to the pan. Cook for another minute, then add the vinegar and remove from the heat. 3 Toast or warm the flatbreads, then load up with the cottage cheese, tomatoes and courgettes, along with the dressing from the pan. Scatter over the basil and seeds to serve. GOOD TO KNOW calcium • folate • fibre • vit c • 3 of 5-a-day PER SERVING 532 kcals • fat 24g • saturates 6g • carbs 52g • sugars 13g • fibre 9g • protein 22g • salt 0.61g

1 Halve any larger potatoes, then cook all the potatoes in a pan of boiling salted water for 15 mins, or until tender. Zest and juice the lemon half into a large bowl. Peel and finely chop the garlic, then chop the rosemary and add both to the lemon. Add the oil and season. Toss the lamb steaks in the dressing to coat. 2 Heat a griddle pan over a high heat until very hot. Sear the lamb steaks for 2-4 mins on each side until cooked to your liking (2 mins for medium rare, 4 mins for well done, depending on the thickness of the steaks). Set aside to rest. 3 Meanwhile, make the salsa verde. Peel and finely chop the garlic, then finely chop the capers and parsley. Scrape everything into a bowl, stir in the vinegar and olive oil and season well. 4 Drain the potatoes, then tip into the hot griddle pan and cook until char lines appear and they pick up a smoky flavour, if you like. Add 1 tbsp of the salsa verde and toss the potatoes a few times to coat. 5 Slice the lamb steaks against the grain. Spoon over the rest of the salsa verde and serve with the potatoes and a green salad. GOOD TO KNOW vit c • iron • gluten free PER SERVING 559 kcals • fat 35g • saturates 10g • carbs 17g • sugars 2g • fibre 3g • protein 42g • salt 0.52g

cook smart

£3.09 per serving

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Chilli-lime trout & zingy coconut rice bowl SERVES 2 PREP 15 mins COOK 15 mins EASY

175g basmati rice 4 tbsp coconut milk 2 limes, plus extra to serve 2 tbsp sriracha or other chilli sauce 3 tsp honey 2 trout fillets or other sustainable firm fish 1 /4 cucumber handful of radishes 1 carrot 100g frozen edamame or peas handful of coriander

£3.50 per serving

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1 Wash the rice a few times, then tip into a small saucepan. Add the coconut milk, then zest the limes into the pan, season with a pinch of salt and add enough water to cover the rice by about 3cm. Stir, bring to a simmer, cover with a lid, turn the heat to low and cook for 10 mins. Keeping the lid on, remove from the heat and set aside to steam until you’re ready to serve. 2 Meanwhile, juice one of the zested limes and mix with the sriracha and 2 tsp of the honey in a small bowl. Heat the grill to high or the air fryer to 200C. Pour the sauce over the trout, then air-fry or grill for 6-8 mins until the fish is cooked through and lightly blistered on top.

3 Finely shred the cucumber, radishes and carrot. Tip into a bowl. Juice the other lime into the bowl and add the rest of the honey and a pinch of salt. Steam or microwave the edamame until tender. 4 Fluff the rice using a fork. Divide between two shallow bowls, then top with the trout and veg. Pick the leaves off the coriander or chop and scatter over. Spoon over any leftover dressing from the veg bowl, and serve with more lime for squeezing over. GOOD TO KNOW folate • fibre • vit c • omega-3 • 2 of 5-a-day PER SERVING 634 kcals • fat 14g • saturates 7g • carbs 86g • sugars 20g • fibre 7g • protein 37g • salt 1.41g

cook smart

Shoot director JORDAN EDMONDS MOORE | Food stylist EMILY GUSSIN | Stylist ZOE HARRINGTON

£2.50 per serving

Spiced aubergine stuffed pittas with chopped chickpea salad & mango yogurt SERVES 2 PREP 15 mins COOK 20 mins EASY V

1 aubergine 1 tbsp garam masala, plus a pinch pinch of chilli flakes or powder 4 tbsp olive oil, plus a drizzle 1 lemon 4 tbsp Greek yogurt 2 tbsp mango chutney 1 Little Gem lettuce 2 large or 4 small pittas For the salad 1 small red onion 1 /2 cucumber 3 vine tomatoes handful of soft herbs (like parsley, mint or coriander) 400g can chickpeas

1 Heat the oven to 200C/180C fan/ gas 6 or air fryer to 180C. Cut the aubergine into 5mm-thick slices. Put the garam masala, chilli flakes and 2 tbsp of the oil in a bowl. Cut the lemon in half and squeeze the juice of one half into the bowl, then whisk and season well. Brush the spiced oil over the aubergine slices on both sides, then arrange on a baking tray or in the air-fryer basket in a single layer so they’re not overlapping. Cook for 20-25 mins until browned and soft through the middle. Tip into a bowl, drizzle over a little more oil and toss well. 2 Meanwhile, make the salad. Finely slice the onion, cucumber, tomatoes and herbs. Drain the chickpeas. Tip everything into a bowl, season, squeeze in the juice of the remaining lemon half and add the remaining 2 tbsp oil. Toss well. Stir the yogurt, mango

chutney and a pinch of garam masala together with a pinch of salt. Finely shred the lettuce. 3 Toast the pittas or warm in the oven or air fryer. Split and add a spoonful of the mango yogurt, some shredded lettuce and a few aubergine slices. Pile in some of the chopped salad and serve with more of the salad alongside. GOOD TO KNOW calcium • folate • fibre • vit c • iron • 5 of 5-a-day PER SERVING 755 kcals • fat 46g • saturates 7g • carbs 59g • sugars 13g • fibre 7g • protein 23g • salt 2.73g

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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Let’s be real Want to liven up your midweek meals? Strong Roots can help you fill your freezer with all sorts of delicious, nutritious veg

hen it comes to cooking dinner, most of us are looking for the same thing: quick and easy meals with big flavours and ingredients you can feel good about. And with Strong Roots, you can have all that, every time you sit down to eat. Rooted in Ireland ever since it was founded by Samuel Dennigan in 2015, Strong Roots is on a mission to fix the freezer aisle by reinventing frozen food, making mealtimes tastier, easier and better for you. It puts real vegetables centre stage with freshly frozen, exciting veggie combinations, made with simple ingredients and zero fuss. Better still, every product in the range is wholesome, full of flavour and ready in minutes, so it’s no surprise that shoppers across the nation keep coming back for more.

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No added nonsense At the heart of the range, the Strong Roots Sweet Potato Fries are a true fan favourite and a bestseller in the UK and Ireland. Crispy, tasty and made with real sweet potato, they’re ready to eat after just 10 minutes in the air fryer. Plus, they’re gluten-free, a source of fibre (containing 4.1g per 100g), low in saturated fat and just 154 calories per serving. Of course, there are also plenty of other Strong Roots products to discover. From the Proper Chips and Cauliflower Hash Browns to the Pumpkin & Spinach Burgers, there’s something for every mood or craving, so you can make dinners you actually want to eat throughout the week. But it’s not just about great taste. Strong Roots became a certified B Corp in 2021,

reinforcing its commitment to doing things the right way by ensuring its business practises have a positive impact on both people and the planet.

Need some inspiration? If you’re ready to get cooking, here are a couple of speedy Strong Roots recipes for you to try. For a fuss-free sharing meal, there’s the seriously moreish sweet potato fries, loaded with fajita-style veg, black beans and a creamy garlic sauce. Alternatively, the vibrant and satisfying plant-based rice bowls are bursting with nourishing ingredients and layers of ﬂavour for an easy, tasty midweek lunch or dinner.

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Strong Roots sweet potato fajita fries SERVES 4 PREP 10 mins COOK 10 mins EASY V 500g Strong Roots Sweet Potato Fries 1 tsp olive oil 2 red onions, thinly sliced 2 peppers, thinly sliced 1 tsp fajita spice mix 2 tbsp garlic mayonnaise 1 tbsp crème fraîche 1 Little Gem lettuce, shredded 5 cherry tomatoes, halved 400g can black beans, drained 1 jalapeño, sliced

1 Heat the air fryer to 200C. Add the Strong Roots Sweet Potato Fries and cook for 10 mins. 2 Meanwhile, heat the olive oil in a frying pan over a medium heat. Add the onions and peppers and cook until softened. Mix in the fajita spice mix, then reduce the heat and continue cooking while you make the dressing. 3 In a small bowl, mix the garlic mayo with the crème fraîche, adding a drop of water to make it easier to drizzle, if needed. 4 To assemble the fajita fries, arrange the lettuce and tomatoes in the base of a large sharing dish, then add the Strong Roots Sweet Potato Fries. Spoon the spiced veggies and black beans over the top, then drizzle the mayo and scatter over the sliced jalapeño before serving.

Strong Roots stir fry greens & sweet potato rice bowls SERVES 4 PREP 10 mins COOK 30-35 mins EASY V 75g black rice 320g Strong Roots Garlic Roasted Sweet Potato 425g Strong Roots Stir Fry Greens 2 avocados, sliced 400g can chickpeas, drained 2-3 spring onions, finely sliced hot sauce (such as sriracha) 1 lime, cut into wedges

1 Rinse the black rice and cook in a pan of simmering water for 30-35 mins. 2 Meanwhile, heat the oven to 200C/180C fan/gas 6. Arrange the Strong Roots Garlic Roasted Sweet Potato on a baking tray and roast for 25 mins. After 10 mins, add the Strong Roots Stir Fry Greens to another

baking tray and cook alongside the sweet potato for the remaining 15 mins. 3 Drain the rice and divide between four bowls. Top each one with a spoonful of Strong Roots Garlic Roasted Sweet Potato and Strong Roots Stir Fry Greens, along with some sliced avocado and chickpeas. Finish with a sprinkling of spring onions and a drizzle of hot sauce, then serve with the lime wedges on the side.

Stock up on Strong Roots next time you’re in the freezer aisle of your local supermarket

JULY 2026 goodfood.com 43

monday mash-up

Sweet potato keema cottage pie Spice up a comfort food classic with an inventive topping

We’ve held back on the finish of this pie and kept things simple with red onion and coriander, but fruity pomegranate seeds or the crunch of Bombay mix would also work well. SERVES 6 PREP 20 mins COOK 1 hr 40mins EASY

100g red lentils, soaked in cold water 2 tbsp sunflower oil 1 onion, finely chopped 2 garlic cloves, finely grated thumb-sized piece of ginger, finely grated 2 tbsp medium curry powder 400g lamb or beef mince 2 x 400g cans finely chopped tomatoes 1 lamb or chicken stock cube 200g frozen peas small handful of chopped coriander, plus extra to serve For the topping 750g Strong Roots Crispy Sweet Potato Fries 2 tsp cumin seeds 2 tsp garam masala sunflower oil, for drizzling 1 small red onion, finely chopped 1 Rinse the soaked lentils until the water runs reasonably clear, then drain and set aside. Heat the oil in a large, wide pan over a mediumlow heat and cook the onion gently for 10-15 mins until soft and lightly golden. Stir in the garlic, ginger

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and curry powder, and cook for 1-2 mins more until the mixture starts to stick to the pan a little. 2 Crumble in the mince and cook for 10-15 mins until it starts to brown. If the pan starts to dry out, drizzle in a little more oil. 3 Stir through the tomatoes, lentils, two-thirds of a can of water and the stock cube, and season with salt and pepper. Simmer, covered, for 50-55 mins, stirring occasionally until thickened, then stir in the peas. Taste for seasoning and stir through the chopped coriander. 4 Heat the oven to 220C/200C fan/ gas 8. For the topping, tip the sweet potato fries into a bowl, scatter over the cumin seeds and garam masala, and toss with a drizzle of oil to coat. Spoon the mince mixture into a baking dish, then arrange the sweet potato fries on top in an even layer – try to leave some of the ends poking upwards so they catch and crisp as they cook. Cook for 30-40 mins until the topping is tender and golden at the edges, and the filling bubbles up around the sides. Scatter over the red onion and extra chopped coriander just before serving. 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

Topping the pie with Strong Roots Crispy Sweet Potato Fries offers a quick route to a crispy finish, and adds extra fibre. You can adjust the spicing to taste.

Shoot director LAURIE NEWMAN | Food stylist AMY KINNEAR | Stylist LUIS PERAL

recipe BARNEY DESMAZERY photograph NASSIMA ROTHACKER

cook smart

JULY 2026 goodfood.com 45

loaded

air fryer suppers Serve dinner in a flash with ideas from our food editor Alice Shields that use an easy-to-cook base and simple, flavour-packed additions photographs TOM REGESTER

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Croque monsieur loaded waffles Making traditional croque monsieurs for a crowd is timeconsuming, but these loaded waffles have all the flavour with none of the fuss. Hash browns, potato waffles or halved croissants would all make delicious bases, too. SERVES 4 PREP 20 mins COOK 20 mins EASY

6-8 fresh or frozen toasting waffles (about 240g; defrosted, if needed), halved 25g butter 2 tsp Dijon mustard 25g plain flour 300ml milk 150g gruyère, grated 4 slices thick-cut ham 1 tsp finely chopped chives green salad, to serve

1 Heat the air fryer to 180C, or the oven to 200C/180C fan/gas 6. Arrange the waffles in a baking dish, overlapping as needed to fit. 2 Melt the butter and mustard together in a large saucepan over a low heat. Stir in the flour and cook for 1 min. Gradually pour in the milk, stirring continuously to prevent lumps. Turn the heat up to medium and cook, stirring occasionally until thickened. Remove from the heat and stir through 100g of the cheese and plenty of seasoning. 3 Roughly tear the ham and nestle it between the waffles. Pour over the cheese sauce, then sprinkle over the remaining grated cheese. Cook in the air fryer for 5-7 mins or oven for 10-15 mins until golden and bubbling. Sprinkle over the chives and serve with a green salad. GOOD TO KNOW calcium PER SERVING 515 kcals • fat 31g • saturates 19g • carbs 33g • sugars 6g • fibre 1g • protein 24g • salt 2.23g

JULY 2026 goodfood.com 47

cook smart

48 goodfood.com JULY 2026

Timber windows

Fish & chip loaded wedges If you’re after a simple Friday night supper, swap the takeaway for this all-in-one option. You can use fish fingers or goujons instead of the scampi, if you like, just adjust the cooking time as needed. SERVES 2 PREP 20 mins plus soaking COOK 45 mins EASY

700g floury potatoes (such as Maris Piper), cut into chunky wedges 1 tbsp vegetable oil 250-280g frozen breaded scampi 150g frozen peas For the pickled red onion 1 /2 red onion, thinly sliced 1 /2 tbsp vinegar (white wine, red wine or cider) 1 tsp caster sugar For the tartar sauce 50g mayonnaise 1 gherkin, finely chopped 1 /2 tbsp capers, drained and roughly chopped small handful of parsley, finely chopped 1 /2 tsp lemon juice, plus lemon wedges to serve 1 Put the potato wedges in a bowl of cold water and leave to soak for 15 mins (see tip). Drain, rinse well then drain again. Pat dry using kitchen paper. 2 Tip the wedges into an ovenproof dish, drizzle over the oil and season well, then toss to combine. Heat the air fryer to 180C or the oven to 200C/180C fan/gas 6. Cook the wedges for 30 mins, turning halfway, until starting to brown. 3 Meanwhile, combine the pickled onion ingredients in a non-metallic bowl and set aside. Combine the tartar sauce ingredients in a separate bowl and season well. 4 Arrange the scampi over the wedges in the dish and cook for 10 mins more. Scatter over the peas, and cook for another 5 mins until the scampi and peas are cooked through and the wedges are crispy. 5 Drain the pickled onions, if needed, then spoon them over the wedges and scampi. Dollop over the tartar sauce, then serve with lemon wedges for squeezing over. GOOD TO KNOW folate • fibre • vit c • iron • 1 of 5-a-day PER SERVING 885 kcals • fat 38g • saturates 3g • carbs 104g • sugars 9g • fibre 14g • protein 26g • salt 1.96g

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cook smart

SERVES 4 PREP 25 mins COOK 20 mins EASY

500g pack Strong Roots Crispy Sweet Potato Fries 2 tsp olive oil 1 red onion, finely chopped 1 pepper (any colour), deseeded and roughly chopped 500g turkey mince 1 tsp dried mixed herbs 1 tsp smoked paprika 1 beef stock cube 75g cheddar, grated To serve 75g Greek yogurt 50g pickled gherkin slices, drained, plus 1/2 tbsp brine from the jar 1 tbsp American-style mustard 1 tsp finely chopped dill 1 large or 2 small iceberg lettuces (about 700g; see tip) 2 large tomatoes, sliced 1 Heat the air fryer to 180C or the oven to 200C/180C fan/gas 6. Tip the fries into a heatproof dish, shake into an even layer and cook for 15 mins, turning halfway, until starting to crisp. 2 Meanwhile, heat the oil in a large, deep frying pan over a medium-high heat and cook the onions and peppers for 5 mins until starting to soften. Add the mince, mixed herbs and paprika, and cook until the mince is browned all over, breaking it up using a wooden spoon as you go. 3 Dissolve the stock cube in 150ml boiling water, then stir this into the pan with the mince. Continue to cook until the mince is fully cooked through and the liquid has thickened slightly. Season lightly. 4 Remove the fries from the air fryer or oven, and spoon over the

GOOD TO KNOW calcium • folate • fibre • vit c • 4 of 5-a-day PER SERVING (4) 591 kcals • fat 26g • saturates 8g • carbs 41g • sugars 27g • fibre 12g • protein 42g • salt 1.97g

Alice’s tip You’ll need enough large leaves to make eight wraps. If you don’t want to serve the filling in wraps, roughly chop all the lettuce and toss it with the yogurt sauce. Serve the salad alongside the mince-topped fries with the tomatoes and pickles.

We’ve used Strong Roots Crispy Sweet Potato Fries to make this recipe even easier, providing a good source of fibre that adds texture and gentle sweetness.

Stylist ZOE HARRINGTON

Here, all the best bits of a burger are stuffed into lighter lettuce ‘wraps’. We’ve kept things lean by using turkey mince, but you could swap it for beef, if you like.

mince mixture. Sprinkle over the cheese and return to the air fryer or oven for 5 mins until the cheese has melted and the mince has caramelised in spots. 5 Meanwhile, combine the yogurt, gherkin brine, mustard and dill, and season well. Tear off eight large outer leaves from the lettuce and set aside. If the leaves aren’t very large or have torn, patch them with some of the smaller leaves. Roughly chop the remaining lettuce. 6 Spoon the mince and sweet potato fry mixture over the lettuce ‘wraps’, then top with the gherkins, tomatoes, chopped lettuce and yogurt sauce. Carefully roll the wraps up to serve.

Shoot director JORDAN EDMONDS-MOORE | Food stylist EMILY GUSSIN

Turkey burger lettuce wraps

JULY 2026 goodfood.com 51

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one base,

three twists Helena Busiakiewicz shares easy storecupboard dinners that you can serve midweek or elevate with clever additions photographs BECCI HUTCHINGS

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cook smart

Saucy dan-dan-style noodles This is inspired by the Sichuan dish, which is traditionally made with Chinese sesame paste – it’s similar to tahini, except it’s made with roasted seeds instead of raw. Dan dan noodles are usually served with pickled mustard greens, but the fresh pop of the ginger here works well. Add the chilli oil to taste. SERVES 2-3 PREP 10 mins COOK 5 mins EASY V 1

/2-1 tbsp Sichuan peppercorns, toasted and finely ground using a pestle and mortar 2 garlic cloves, finely grated 10g ginger, finely grated 1 tsp light brown soft sugar pinch of ground cinnamon 5 tbsp tahini 2 tbsp light soy sauce 2 tbsp chinkiang black vinegar (available online) 1 /2 tbsp crispy chilli oil 250g dried wheat or egg noodles 250g pak choi or choi sum salted peanuts, coriander leaves and pickled ginger, to serve

1 Put the peppercorns, garlic, ginger, sugar and cinnamon in a medium bowl, and mix to combine. Stir in the tahini, soy sauce, vinegar and chilli oil. Don’t worry if the mixture is thick at this stage – it will be loosened with water later. Will keep chilled for up to a day. 2 Bring 2 litres salted water to the boil and cook the noodles for 3 mins until just tender. Add the pak choi and cook for 2-3 mins more until just wilted. Drain both and set aside, reserving 250-300ml of the water. 3 Whisk the reserved water into the sauce, a splash at a time, until glossy and loose – it will thicken as it sits, so don’t worry if it seems thin. Add the noodles and toss well. Serve in bowls topped with the pak choi, peanuts, coriander and pickled ginger.

TWIST IT Crispy grated tofu Heat the oven to 200C/180C fan/ gas 6. Pat 250g extra-firm tofu dry using kitchen paper, then coarsely grate into a medium bowl. Toss with 2 tbsp vegetable oil, 2 tbsp light soy sauce, 1 tbsp sesame oil and 2 tsp Chinese five-spice powder to coat. Spread out onto a baking tray lined with baking parchment and bake for 25-30 mins, turning halfway through, until golden and crisp. Serve alongside the noodles.

Garlic & fish sauce shiitake mushrooms Tear 200g shiitake mushrooms into small pieces. Heat 1 tbsp vegetable oil in a frying pan over a medium heat and cook the mushrooms for 5-6 mins, stirring often until softened and beginning to turn golden. Add 2 sliced garlic cloves, cook for another minute, then add 2 tbsp fish sauce and a few twists of black pepper. Serve alongside the noodles.

Pork & ginger meatballs Put 250g pork mince, 2 grated garlic cloves, 10g grated ginger, 2 tsp ground cumin and some seasoning in a large bowl, and mix well using your hands. Shape the mixture into 12 meatballs, weighing roughly 20g each. Heat 1 tbsp vegetable oil in a large frying pan over a high heat and fry the meatballs for 2-3 mins on each side until golden and cooked through. Serve alongside the noodles.

GOOD TO KNOW calcium • folate • fibre • vit c • iron • 1 of 5-a-day PER SERVING (3) 529 kcals • fat 18g • saturates 3g • carbs 67g • sugars 5g • fibre 10g • protein 19g • salt 2.42g

JULY 2026 goodfood.com 55

Roasted cherry tomato & fennel seed orzo If you’re juggling other tasks with making dinner this is a great hands-off recipe – you’re free to do other things as it cooks. If you like, add olives, capers or pesto. SERVES 4 PREP 5 mins COOK 50 mins EASY V

400g cherry tomatoes 2 shallots, roughly sliced 3 garlic cloves, unpeeled 1 /2 tsp chilli flakes 2 tsp fennel seeds 3 tbsp olive oil 300g orzo 600ml hot vegetable stock 4-5 tbsp mascarpone or crème fraîche 50g parmesan or vegetarian alternative, finely grated 15g flat-leaf parsley, roughly chopped

1 Heat the oven to 200C/180C fan/ gas 6. Put the tomatoes, shallots and garlic in a deep baking tray, then sprinkle over the chilli flakes and fennel seeds, and season well. Drizzle over the olive oil. Roast for 25 mins until the tomatoes are blistered and jammy, and the shallots are slightly charred. Squeeze over the roasted garlic. 2 Stir through the orzo, then pour over the stock. Cover tightly and bake for 25 mins, then stir in the mascarpone, parmesan and parsley. Once completely cool, will keep chilled for up to three days (see tip). GOOD TO KNOW 1 of 5-a-day PER SERVING 498 kcals • fat 21g • saturates 8g • carbs 60g • sugars 4g • fibre 5g • protein 16g • salt 0.67g

Helena’s tip If you want to prepare this ahead, reheat in a pan over a medium heat along with a splash of water until piping hot (or do this in short bursts in the microwave). You can also stir through a few more dollops of mascarpone, if you like.

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TWIST IT Crispy chicken thighs Put 6 bone-in, skin-on chicken thighs in a bowl, then drizzle over 2 tbsp olive oil and season well. Heat the oven to 220C/200C fan/ gas 7. Heat a cast iron or heavybased ovenproof frying pan over a medium heat and fry the chicken, skin-side down, for 4-5 mins until deeply golden. Turn the chicken thighs over so they’re skin-side up, then transfer the pan to the oven and roast for 20 mins until cooked through. Serve with the orzo.

Cumin & garlic sizzled courgettes Halve 2 courgettes lengthways, then slice. Heat 3 tbsp olive oil in a large frying pan over a medium heat and cook the courgettes for 6-8 mins until deeply golden and caramelised on both sides. Grate in 2 garlic cloves and sprinkle over 2 tsp cumin seeds and some seasoning. Cook for 1 min more before squeezing in the juice of 1 lemon. Serve on top of the orzo.

Chickpea & chilli drizzle Melt 30g salted butter in a frying pan over a medium-high heat and fry 2 grated garlic cloves, 1 /2 tsp chilli flakes and a 540g jar of chickpeas (along with the liquid from the jar) for 8-10 mins until the liquid has reduced and become creamy. Season with black pepper, then serve on top of, or mixed into, the orzo.

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cook smart Weeknight chicken curry For deeper flavour, prepare the chicken in the morning then put it in the fridge to marinate. By the time you need to make dinner, half the work will already be done. SERVES 4 PREP 15 mins plus optional marinating COOK 25 mins EASY

450g boneless, skinless chicken thighs, cut into 2-3cm pieces 100g Greek yogurt 1 tsp Kashmiri chilli powder 2 tsp ground turmeric 2 tsp tandoori masala spice mix 2 garlic cloves, grated 1 tbsp vegetable oil naans or cooked rice, to serve For the curry 2 tbsp ghee or vegetable oil 5 cardamom pods 2 tsp black mustard seeds 2 tsp cumin seeds 1 onion, roughly grated 2 garlic cloves, grated 400g can chopped tomatoes 2 tbsp honey 2 tsp garam masala 100ml double cream

• salt 0.25g

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Crispy tarka

Cooling raita

Heat 3 tbsp vegetable oil in a small frying pan over a medium heat and fry 2 sliced garlic cloves, 1 sliced red chilli and a handful of fresh curry leaves for 2-3 mins, stirring often until the garlic is lightly golden and the chillies have shrivelled slightly. Season with salt, then pour over the curry.

Grate 1/2 cucumber, then squeeze out any excess liquid. Mix the grated cucumber with 300g Greek yogurt, 20g mint leaves, picked and chopped, 1 grated garlic clove and 1 tsp amchoor (optional). Squeeze in the juice of 1 lemon and season with salt. Serve alongside the curry.

Chaat masala kachumber Combine 1/2 finely diced cucumber, 250g sliced plum tomatoes, 1 small red onion, finely chopped, the juice of 1 lemon and 2 tsp chaat masala in a large bowl. Season with salt and mix again to combine. Serve alongside the curry.

Stylist FAYE WEARS

GOOD TO KNOW 1 of 5-a-day PER SERVING 494 kcals • fat 35g • saturates 17g • carbs 17g • sugars 15g • fibre 2g • protein 27g

TWIST IT Shoot director FREDDIE STEWART | Food stylist TROY WILLIS

1 Heat the oven to 200C/180C fan/ gas 6. Put the chicken in a large bowl with the yogurt, spices, garlic and oil. Season and mix well. Chill for up to a day, if you have time – if not, move on to the next step. 2 Put the chicken in a large roasting tin lined with baking parchment and roast for 25 mins until cooked. 3 Meanwhile, for the curry, melt the ghee in a large, deep frying pan over a medium heat and toast the cardamom pods and black mustard and cumin seeds for 1 min, stirring continuously until the seeds start to pop. Add the onion, garlic and a large pinch of salt and cook for 3-4 mins until the onion is lightly golden at the edges. Stir in the tomatoes, rinsing out the can with water. Cover and cook for 10 mins, stirring occasionally until thickened and the oil splits from the sauce. 4 Reduce the heat and stir in the honey, garam masala and cream, then the chicken. Season with salt and serve with naans or rice.

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In partnership with

Deliciously creamy Want to give your breakfast a protein boost? Try adding a generous dollop of Danone Skyr Natural Yoghurt

f you have a sweet tooth, you might sometimes ﬁnd yourself craving dessert for breakfast. Well, with Danone Skyr Natural Yoghurt and a handful of other ingredients, you can start your day with a balanced meal that still feels wonderfully indulgent and provides a source of protein. Inspired by a traditional Icelandic recipe, this thick, silky-smooth yoghurt is made from just two ingredients: milk and a unique blend of live cultures. This means it’s naturally

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Ideal for a balanced meal that still feels indulgent

high in protein and a source of calcium, with 0% fat and only naturally occurring sugars. Plus, thanks to its mild ﬂavour, it works just as well in savoury sauces, dips and dressings, so you can use up any leftover yoghurt in all sorts of summer recipes.

Treat yourself Next time you fancy something a bit more special for breakfast, try using Danone Skyr Natural Yoghurt to make one of these tempting recipes. You

could level up your usual morning oats with the luxuriously chocolatey porridge, topped with a spoonful of creamy yoghurt, a glossy cherry compote and a handful of crunchy chopped nuts. Alternatively, the pancake recipe uses Danone Skyr Natural Yoghurt to make some of the ﬂuffiest batter you’ll ever try. Pile them up with roasted strawberries and a big scoop of creamy vanilla yoghurt for a truly mouthwatering weekend brunch.

Yoghurt pancakes with roasted strawberries & vanilla yoghurt SERVES 2 PREP 15 mins COOK 45 mins EASY 400g strawberries, hulled and halved 1 lemon, zested and juiced 2-3 tbsp caster sugar 250g Danone Skyr Natural Yoghurt 2 eggs 4 tbsp semi-skimmed milk 175g self-raising flour ½ tsp baking powder vegetable oil or butter, for frying To serve 2 tsp vanilla extract 100g Danone Skyr Natural Yoghurt honey (optional)

Chocolate & cherry porridge SERVES 2 PREP 5 mins COOK 15 mins EASY 175g frozen cherries 1 tbsp caster sugar (optional) ½ lemon, juiced ½ tsp cornflour 50g porridge oats 2 tbsp milled seed mix 1 tbsp cocoa powder 1 tbsp maple syrup 220ml semi-skimmed milk 2-3 tbsp Danone Skyr Natural Yoghurt 15g pistachios or walnuts, finely chopped (optional)

1 Heat the cherries, sugar and lemon juice in a small saucepan over a medium heat for 4-5 mins until the

cherries are softened, breaking down and releasing their juices. Combine roughly 2 tsp of the cherry liquid with the cornﬂour in a small bowl until smooth, then add to the pan. Bring to a gentle boil, allowing the syrup to thicken slightly, then remove from the heat. This compote will keep for 3-4 days covered in the fridge. 2 To make the porridge, add the oats, seed mix and a small pinch of salt to a saucepan. Sift in the cocoa powder, then stir in the maple syrup (adding more if you like it sweeter) and milk. Cook over a medium-low heat for 4-5 mins, stirring constantly, until thickened and glossy. 3 Pour the porridge into two bowls, then top each one with a spoonful of Danone Skyr Natural Yoghurt, some cherry compote and a sprinkling of pistachios or walnuts, if you like.

1 Heat the oven to 160C/140C fan/ gas 3. Toss the strawberries with the lemon zest and juice and 1 tbsp sugar, then arrange in a single layer on a lined baking tray. Roast for 40-45 mins, or until the strawberries are darkened and juicy yet still holding their shape, then leave to cool slightly. These will keep in an airtight container for 3-4 days in the fridge. 2 Meanwhile, whisk the Danone Skyr Natural Yoghurt, eggs, milk and remaining 1-2 tbsp sugar (adjust to your desired sweetness) together in a large bowl. Sift in the flour, then add the baking powder and a pinch of salt, and fold gently to create a thick batter. 3 Heat 1-2 tsp vegetable oil in a nonstick frying pan. Once hot, ladle in 2-3 tbsp of pancake batter. Cook for 1-2 mins until the batter is bubbling on top and golden underneath, then flip and cook for another 1 min or so, until golden and fluffy. Repeat with the remaining batter. 4 To serve, mix the vanilla extract with the extra Danone Skyr Natural Yoghurt. Divide the pancakes between two plates, then top each with a dollop of the vanilla yoghurt, some roasted strawberries with their juices and a drizzle of honey, if you like. Scan to shop Danone Skyr Natural Yoghurt at Tesco now

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Japanese at home

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cook smart

Chef Yuki Gomi transforms a few Japanese storecupboard ingredients – including sushi rice, soy sauce and yuzu juice – into simple but impressive dishes you can make at home Kappa maki Hoso maki is a small sushi roll – ‘hoso’ meaning petite or slim – and kappa maki is the most famous vegetable roll, with a simple filling of cucumber. I don’t peel the cucumber, as I love the texture with the skin on. Japanese cucumbers are slightly thinner than Western ones, but taste pretty much the same. Try to choose a cucumber that is as straight as possible, as this makes it easier to roll. You could add a small amount of lettuce or herbs, such as shiso leaves, chives or basil. MAKES 4 rolls (24-32 pieces) PREP 20 mins NO COOK MORE EFFORT V

1 cucumber 2 nori sheets 4 half-handfuls (about 320g) cooked and cooled sushi rice wasabi, to taste (optional) 2 tsp toasted white sesame seeds, to serve (optional) You’ll also need sushi mat (if using a bamboo mat, wrap tightly before using) bowl of cold water

1 Trim the ends off the cucumber and cut it to the same length as the nori sheets (about 20cm). Cut the cucumber into quarters lengthways, then remove the seeds using a spoon or a knife. Cut the sticks in half lengthways again so you have 8 cucumber sticks – you’ll need 4 for this recipe, so wrap the rest and chill for up to two days to use in other sushi or eat as a snack. 2 You’ll be able to see thin lines on the nori sheets – following one of these lines, cut each sheet in half

using kitchen scissors, being careful as they break easily. Put a half-sheet of nori, shiny-side down, on the bottom half of the sushi mat, with the lines of the nori sheet crosswise across the mat. 3 Wet your fingers in the cold water, shaking off any excess. (This helps make handling sticky sushi rice easier.) Look for a line in the nori sheet, about 1cm from the top. Keeping that top 1cm clear, spread roughly 80g rice evenly over the sheet and gently press using your fingertips – it must be a very thin layer of rice (about the thickness of a grain of rice). Put the cucumber stick in the centre of the rice. (If you like, add some wasabi to the centre before you add the cucumber.) 4 To roll the sushi, hold the filling in place using your index fingers, then start rolling up, using the mat to help you, from the bottom edge of the nori towards the top of the rice edge. Make sure both the rice and filling are held in place tightly. Open the mat – you should see the 1cm exposed section of nori that does not have rice on it. Finish rolling up. 5 To cut the rolls, remove the sushi from the mat and put on a clean, dry chopping board. Cut each roll into six or eight pieces using a sharp, dampened knife – slice it smoothly and quickly, cleaning the knife after every cut to ensure the cuts are clean. Repeat with the remaining nori sheet and filling ingredients. Put the rolls on a plate and sprinkle over the sesame seeds.

Yuki Gomi is a Japanese chef, food writer and cookery teacher whose mission is to share just how simple, nourishing and delicious Japanese food can be. She’s also the author of Sushi at Home. @yukiskitchen

GOOD TO KNOW vegan • healthy • low fat • 1 of 5-a-day PER SERVING 109 kcals • fat 1g • saturates g • carbs 22g • sugars 1g • fibre 2g • protein 3g • salt 0.03g

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cook smart Japanese jiggly yuzu cheesecake (chizu keki) Japanese-style cheesecake has a soufflé-like texture, and is lighter and less sweet than standard versions. Here, yuzu juice provides a subtle citrussy note, similar to lemon juice – but it’s more zingy and fun, with flavours of lemon, lime and grapefruit all in one fruit. SERVES 8-10 PREP 20 mins plus cooling COOK 1 hr 20 mins MORE EFFORT V

250g soft cheese, at room temperature 35g unsalted butter, at room temperature 60ml milk 3 eggs, separated 2 tbsp yuzu juice 20g cornflour, sifted 15g plain flour, sifted 75g golden caster sugar strawberries, blueberries and a few mint leaves, to decorate

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1 Heat the oven to 200C/180C fan/ gas 6, and line the base and sides of an 18cm springform cake tin with baking parchment. Wrap the outside of the tin tightly with foil to make it watertight. 2 Fill a small heatproof bowl or pan with boiled water from the kettle. Put the soft cheese, butter and milk in a large heatproof bowl and set it over the pan of hot water. Let stand for a few minutes until the butter starts to melt, then stir until it’s fully melted and the mixture is smooth. Remove from the heat. Add the egg yolks and yuzu juice, then gently mix in the sifted flours until just combined. Strain the mixture through a sieve into another bowl to ensure it’s smooth. Chill while you prepare the rest of the cheesecake. 3 Whisk the egg whites in a clean bowl, gradually adding the sugar, until the mixture reaches soft peaks

(taking care not to over-whisk). Stir a third of the whipped egg whites into the cheese mixture to loosen, then gently fold in the rest in two batches, creating a light, airy batter. Pour into the prepared cake tin. 4 Put the cake tin inside a medium roasting tin, then fill the roasting tin halfway with boiled water. Bake the cheesecake for 20 mins, then reduce the oven to 110C/90C fan/ gas 1/4 and bake for 1 hr more, or until the top is golden. 5 Remove from the oven and immediately lift out of the water bath. Carefully remove the foil and leave to cool completely in the tin – this is crucial to prevent the cake from shrinking. Will keep covered and chilled for up to five days. Serve topped with strawberries, blueberries and mint leaves. PER SERVING 158 kcals • fat 11g • saturates 6g • carbs 12g • sugars 9g • fibre .1g • protein 4g • salt 0.23g

HOLIDAYS

A delicious break away Exclusively for adults with Warner Hotels Come for the food, stay for the experience Great food is at the heart of every stay with Warner Hotels. From the moment you arrive, everything is taken care of, so you can focus on relaxing, exploring and enjoying exceptional cuisine in beautiful surroundings. Dining is a highlight of every Warner break, and in the popular Market Kitchen, you’ll discover a tempting choice of seasonal dishes, classic British favourites and indulgent desserts, all included as part of your stay. Start the day with a generous breakfast and, in the evening, enjoy a three-course dinner crafted with flavour and variety in mind – the perfect way to bookend a day away. For an extra-special evening, discover The Blue Room at Thoresby Hall, a stylish new dining experience set within one of Warner’s most impressive historic hotels. Expect elegant surroundings, beautifully presented dishes and a menu that celebrates seasonal British ingredients – ideal for food lovers.

And with Warner, it’s not just the food – every break also includes: ● Breakfast and three-course dinner ● Nightly live entertainment ● Leisure facilities, including a swimming pool, spa and gym ● A wide range of activities and experiences (subject to

availability; charges may apply) ● Comfortable rooms and welcoming lounges

Whether you’re looking for a relaxing countryside escape or a grand historic stay, Warner Hotels offers a break where superior food, entertainment and relaxation are all included in one great price.

TO BOOK CALL 03301 626 153 and quote WHGF10 OR VISIT warnerhotels.co.uk and enter the code at the basket for up to 10% off your break* TERMS AND CONDITIONS *The promotional code must be applied at the start of your break search. Offer provides 5% off selected breaks and up to 10% off selected breaks, based on the full break price. Discounts are not valid on Christmas or New Year breaks. Supplements apply for room occupancy, upgrades, views, balconies, patios, ferries, spa treatments and other activities not included in the break price. The discount applies to new bookings only, cannot be combined with any other offer or promotion, and is valid on bookings for up to 19 guests. The discount does not apply to bookings with group benefits or bookings made through Coach Operators. If paying by deposit, the remaining balance is due 12 weeks prior to the arrival date. All guests must be aged 18 or over. Warner Hotels reserves the right to amend or withdraw this offer at any time without prior notice. Calls to 03 numbers cost no more than calls to geographic (01 or 02) numbers from any line type. Bourne Holidays Limited (trading as Warner Leisure Hotels) is a company registered in England and Wales with company number 01854900. Registered office: 1 Park Lane, Hemel Hempstead, Hertfordshire HP2 4YL. Full terms and conditions apply.

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emmaTivJAkQ7

These are delicious. Had my children suggesting that they were better than fried chicken. An absolute win.

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hoovered up in no time

16-page special

DR BOWL’S Nourishing Summer Meal Plan Divya Sharma combines years of experience as a GP and recipe creator to bring you this easy-to-follow seven-day plan for all-round wellness

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Eat well FEEL GOOD W

ivya has built a huge following on social media as Dr Bowl, drawing on her medical knowledge and natural flair for cooking to share simple, nourishing recipes that support everyday wellbeing. She is also a cookbook author and contributor to Good Food.

hen the weather warms up, the way we want to eat naturally shifts. Heavier meals tend to feel less appealing, but that doesn’t mean we need to compromise on nourishment. This meal plan is designed to strike that balance, offering food that feels lighter, fresher and easier to eat in the heat, while still keeping you full and energised throughout the day. At the core of the plan is a simple principle: balance. Each recipe includes a combination of carbs, protein, healthy fats and fibre, helping to support steady energy without the need to overthink it. Ingredients such as beans, oats, chia seeds and avocado are used alongside plenty of fresh fruit and vegetables, creating meals that are both satisfying and naturally nourishing. It’s not about strict rules or specific targets, but about building meals that work with your body and your routine. Variety is also an important part of eating well, especially during summer, when routines can be less structured. This plan includes a mix of different meal types to keep things interesting and adaptable. Some recipes are ideal for preparing ahead, like the smashed potato quiche, which can be made in advance and enjoyed across a few days. Others are designed for busier moments, coming together in at under 20 minutes, such as the butter bean spaghetti. There are also dishes that can be enjoyed fresh and provide leftovers for the next day, like the crispy rice salad (p75), bringing texture and contrast that feels particularly suited to warmer days. Enjoyment is a key part of consistency, so there is space here for something sweet, too. As I have a sweet tooth, and I love pudding, I’ve included a couple of desserts, available exclusively on the Good Food app. There’s scope for a few more snacks and drinks within the daily calorie amount, too. It’s a reminder that nourishing food should still feel enjoyable, not restrictive Importantly, nothing in this plan is designed to be complicated. The recipes use accessible ingredients and straightforward methods, making them realistic to fit into everyday life. The aim is to support a way of eating that feels manageable, whether you’re cooking for yourself or for others – even when schedules are busy or routines are less predictable. Ultimately, this meal plan is about making healthy eating feel simpler: food that tastes good, supports your energy and fits into your day without adding pressure. A way of eating that works with summer, rather than against it.

Divya

At the core of the plan is a simple principle: balance. Each recipe includes a combination of protein, fibre and healthy fats

MEAL PLAN Follow the daily recipes for plenty of wholefoods and healthy fats, including: • No more than 30g free sugars per day (following NHS guidance) • At least 5-a-day of fruit and veg and 30 plant foods per week • At least 2 portions of oily fish in a week

SUNDAY

SATURDAY

FRIDAY

THURSDAY WEDNESDAY

TUESDAY

MONDAY

The meal plan BREAKFAST

LUNCH

DINNER

SNACKS ONLY ON THE APP

Cinnamon crêpes with nut butter, sliced banana & raspberries (p72)

Roast asparagus bowls with tahini lemon dressing (p76)

Spiced smashed potato quiche (p82)

Avocado chocolate brownie

Poached eggs with smashed avocado & tomatoes (p69)

Baked trout with fennel, radish & rocket salad (p74)

Spiced smashed potato quiche

Pistachio date cake

Summer porridge (p70)

Crispy rice salad (p75)

Creamy butter bean spaghetti (p80)

Avocado chocolate brownie

Sweet potato muffins (p71)

Crispy rice salad

Creamy butter bean spaghetti

Avocado chocolate brownie

Sweet potato muffins

Herby broccoli & pea soup (p79)

Cauliflower, olive & lentil tagine (p81)

Avocado chocolate brownie

Mango chia pudding (p73)

Herby broccoli & pea soup

Chickpea & nut burgers with sweet potato chips (p78)

Pistachio date cake

Mango chia pudding

Salsa spaghetti with sardines (p76)

Cauliflower, olive & lentil tagine

Pistachio date cake

EXCLUSIVE! ON THE APP The plan gives a calorie shortfall each day, which you can make up with healthy snacks and drinks.

Scan the QR code and download the Good Food app for our snack recipes. You can also find more meal plans, over 2000 healthy recipes and more advice from Divya.

Breakfast Poached eggs with smashed avocado & tomatoes Keep yourself full until lunchtime with this healthy breakfast. The avocado serves as a nutritious butter alternative and goes well with a runny poached egg. SERVES 2 PREP 10 mins COOK 10 mins EASY V

2 tomatoes, halved ½ tsp rapeseed oil 2 eggs 1 small ripe avocado 2 slices seeded wholemeal soda bread 2 handfuls of rocket

1 Heat a non-stick frying pan. Very lightly brush the cut surface of the tomatoes with a little oil, then cook cut-side down in the pan until softened and slightly caramelised. Meanwhile, heat a sauce pan of water until boiling, lower the heat, then break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny. 2 Halve the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over some black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side. GOOD TO KNOW healthy • folate • fibre • vit c • 2 of 5-a-day PER SERVING 385 kcals • fat 20g • saturates 4g • carbs 31g • sugars 5g • fibre 8g • protein 16g • salt 0.5g

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Summer porridge This high fibre plant-based breakfast is sure to satisfy. Oats are always a filling option and may help manage cholesterol levels. SERVES 2 PREP 20 mins NO COOK EASY V

300ml almond milk 200g blueberries ½ tbsp maple syrup 2 tbsp chia seeds 100g jumbo oats 1 kiwi fruit, sliced 50g pomegranate seeds 2 tsp mixed seeds

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1 In a blender, blitz together the milk, blueberries and maple syrup. Put the chia seeds and oats in a bowl, pour in the blueberry milk and stir well. Leave to soak for 5 mins, stirring occasionally, until the liquid has absorbed and the oats and chia seeds thicken and swell. Will keep chilled overnight. 2 Stir again, then arrange the fruit on top and sprinkle over the mixed seeds to serve. GOOD TO KNOW vegan • healthy • calcium • vit c • iron • 2 of 5-a-day PER SERVING 391 kcals • fat 12g • saturates 2g • carbs 49g • sugars 19g • fibre 14g • protein 14g • salt 0.2g

Sweet potato muffins Using naturally sweet ingredients like sweet potato and banana means you can use less maple syrup here. Serve with natural yogurt to make them even more gut-friendly. MAKES 12 PREP 15 mins plus cooling COOK 15 mins EASY V

oil or butter for the tin (if using a mini loaf tin) 240g sweet potato, peeled, cooked, cooled and mashed 1 ripe banana (roughly 100g peeled weight), mashed 2 eggs 100g natural yogurt 50ml maple syrup 210g oat flour (or whizz the same amount of oats in a food processor until fine) 2 tsp baking powder 1 tsp ground cinnamon 1 tbsp chia seeds 70g dark chocolate chips 180g flaked almonds natural yogurt, to serve

1 Heat the oven to 180C/160C fan/ gas 4 and line a 12-hole muffin tin with paper cases (alternatively, oil or butter a 12-hole mini loaf tin). In a large bowl whisk together the sweet potato, banana, eggs, yogurt and maple syrup. Gently stir in the oat flour, baking powder, cinnamon, chia seeds and chocolate chips. 2 Divide the batter between the prepared muffin cases or loaf tin. Scatter over half the almonds and bake for 15-18 mins, until risen and golden, and a cocktail stick inserted into the centre comes out clean. Leave to cool completely in the tin. 3 Serve with the yogurt on the side and a sprinkling of the remaining flaked almonds. PER MUFFIN (with yogurt and almonds) 287 kcals • fat 14g • saturates 4g • carbs 29g • sugars 13g • fibre 3g • protein 10g • salt 0.35g

Divya’s tip • The muffins will keep for three days in an airtight container. • Freeze ahead Once cool, you can keep the muffins frozen in an airtight container for a month. Defrost at room temperature.

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Cinnamon crêpes with nut butter, sliced banana & raspberries We’ve used gluten-free brown flour for these pancakes – which is easier to digest than refined white flour – and we’ve topped them with nut butter as well as fruit to help you achieve one of your five-a-day. SERVES 2 PREP 5 mins COOK 10 mins EASY V

75g gluten-free brown bread flour 1 tsp ground cinnamon 1 egg 225ml semi-skimmed milk 1 tsp rapeseed oil, for frying 2 tbsp almond nut butter 1 banana, sliced 140g raspberries lemon wedges

1 Tip the flour into a large mixing bowl with the cinnamon. Add the 72 goodfood.com JULY 2026

egg and milk, then whisk vigorously until you have a batter that is a smooth pouring consistency. 2 Put a non-stick frying pan over a medium heat and add a little oil. When the oil starts to heat, wipe most of it away with kitchen paper. Once the pan is hot, pour a small amount of the batter into the centre of the pan and swirl it to the edges in a thin layer. Leave to cook, untouched, for about 2 mins. When it’s brown underneath, turn over and cook for 1 min more. 3 Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter. Divide the warm pancakes between two plates and serve with the nut butter, banana, raspberries and lemon wedges for squeezing over. GOOD TO KNOW vit c • 1 of 5-a-day • gluten free PER SERVING 376 kcals • fat 16g • saturates 3g • carbs 46g • sugars 17g • fibre 5g • protein 14g • salt 0.3g

Mango chia pudding Chia seeds contain minerals known to be beneficial for bone health while mangoes provide a rich source of protective compounds with antioxidant properties. These help to counter the oxidative stress associated with the toxins we’re exposed to day-to-day. SERVES 4 PREP 10 mins plus at least 4 hrs chilling NO COOK EASY V

For the chia pudding 2-3 large ripe mangoes (500g prepared weight), stoned, peeled and chopped 80g chia seeds 450ml soya milk 2 tbsp Greek yogurt For the topping 150g Greek yogurt 1 large ripe mango, stoned, peeled and chopped 30g pistachios, roughly chopped 80g pomegranate seeds

1 Mash the mangoes in a bowl using a fork or potato masher to create a fairly smooth paste. 2 Mix in the chia seeds, soya milk and 2 tbsp yogurt. Cover and chill in the fridge for 10 mins, then give the mixture a good stir. Cover again and return to the fridge for at least 4 hrs. Will keep chilled for two days. 3 To serve, spoon over the yogurt and top with the chopped mango, pistachios and pomegranate seeds. GOOD TO KNOW healthy • calcium • fibre • vit c • 2 of 5-a-day • gluten free PER SERVING 363 kcals • fat 18g • saturates 6g • carbs 29g • sugars 16g • fibre 16g • protein 13g • salt 0.23g

Divya’s tip If you can’t get hold of fresh, ripe mango, use canned pulp instead.

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Lunch

Baked trout with fennel, radish & rocket salad Trout contains vitamin B12 and it’s rich in vitamin D, which supports the immune system. Look for rainbow trout farmed in freshwater ponds for a sustainable option. SERVES 2 PREP 15 mins COOK 20 mins EASY

2 whole trout, scaled and gutted 1/2 bunch of thyme 2 lemons, 1 sliced, 1 juiced 2 tbsp olive oil, plus extra for drizzling 1 large fennel bulb, finely sliced 100g radishes, finely sliced 1 tbsp capers, chopped large handful of rocket

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1 Heat the oven to 200C/180C fan/ gas 6. Slash each trout three times on both sides, then stuff a thyme sprig into each cut. Lay on a baking sheet and fill the cavity with the lemon slices and remaining thyme. Season, drizzle with olive oil, then bake for 15-20 mins until cooked. 2 Meanwhile, mix the lemon juice with 2 tbsp olive oil, then pour over the fennel and leave to stand for 10 mins. Stir in the radishes and capers, then season. Mix the rocket through the fennel and radish salad and flake in the cooked trout. Grind over some black pepper and serve. GOOD TO KNOW healthy • folate • vit c • omega-3 • 1 of 5-a-day PER SERVING 465 kcals • fat 24g • saturates 4g • carbs 6g • sugars 5g • fibre 4g • protein 57g • salt 0.91g

Crispy rice salad Cooking the rice in the oven adds a crunchy twist to this salad. The edamame, avocado, red pepper and cashews provide folate, essential for producing and repairing DNA and red blood cells. SERVES 3-4 PREP 20 mins COOK 25 mins EASY V

350g cold cooked rice (ideally 1 day old) 2 tbsp low-salt soy sauce 1 tbsp chilli oil For the dressing 2 tbsp peanut butter 1 tbsp maple syrup 1 1/2 tbsp low-salt soy sauce 1 lime, juiced 2 garlic cloves, finely chopped pinch of chilli flakes (optional) For the salad 150g cooked edamame 2 spring onions, finely chopped 1 avocado, chopped 1/2 cucumber, chopped 1 red pepper, roughly chopped 30g cashew nuts, roughly chopped handful of coriander, chopped

1 Heat the oven to 200C/180C fan/ gas 6. On a non-stick baking tray mix together the rice, soy and chilli oil. Spread out evenly and bake for 20-25 mins until golden and crispy. If using leftover rice, it should be cooled quickly after initial cooking, then reheated until piping hot all the way through. 2 Mix together all the dressing ingredients in a large bowl. Tip in all of the salad ingredients and the crispy rice, then toss well to coat. Serve warm or cold for lunch the following day. GOOD TO KNOW vegan • folate • fibre • vit c • 2 of 5-a-day PER SERVING (4) 379 kcals • fat 20g • saturates 4g • carbs 35g • sugars 8g • fibre 6g • protein 13g • salt 1.47g

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Salsa spaghetti with sardines Canned fish is a convenient and budget-friendly source of omega-3 oils. Good for the heart, they also benefit mental health by raising the level of feel-good brain chemicals like serotonin.

Roast asparagus bowls with tahini lemon dressing Enjoy all of your five-a-day in one delicious and nourishing bowl. SERVES 2 PREP 15 mins COOK 25 mins EASY V

2 red onions, halved and thickly sliced 2 tsp rapeseed oil 250g pack asparagus, woody ends trimmed 160g cherry tomatoes 2 tbsp sunflower seeds 1 tsp vegetable bouillon powder 120g quinoa 2 tsp tahini ½ lemon, juiced 1 large garlic clove, finely grated 2 tsp tamari 2 large handfuls of rocket 400g aduki beans in water, drained

1 Heat the oven to 220C/200C fan/ gas 7. Toss the onions in 1 tsp rapeseed oil and roast on a baking sheet for 10 mins. Coat the asparagus with the remaining oil

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and spread over another sheet. After 10 mins, put the asparagus in to roast with the onions for 5 mins. Add the tomatoes and sunflower seeds and roast for a final 5 mins. The onions should be charred, the asparagus tender, the seeds toasted and the tomatoes near bursting. 2 Meanwhile, tip the bouillon and quinoa into a pan. Add 360ml water, cover and simmer for 20 mins, until tender and the water has been absorbed. Whisk the tahini and lemon juice together with 3 tbsp warm water, the garlic and tamari to make a dressing. 3 Pile the quinoa into bowls, top with the rocket, spoon over half the dressing, add a pile of beans with the tomatoes, then a separate pile of the asparagus and onions. Spoon over the remaining dressing and scatter over the toasted seeds. Will keep in the fridge for two days. GOOD TO KNOW vegan • healthy • calcium • folate • fibre • vitamin c • iron • 5 of 5-a-day PER SERVING 583 kcals • fat 18g • saturates 2g • carbs 66g • sugars 17g • fibre 21g • protein 28g • salt 0.9g

SERVES 2 PREP 15 mins COOK 15 mins EASY

100g wholewheat spaghetti 2 large tomatoes, finely chopped 1 red onion, very finely chopped 15g pitted black Kalamata olives, quartered ½ tsp finely chopped red chilli ½ lemon, zested and juiced 4 tbsp shredded basil or 1 tsp chopped fresh oregano 2 x 120g cans sardines in olive oil, drained, oil reserved (optional)

1 Cook the spaghetti following pack instructions. Meanwhile, mix the tomatoes with the onion, olives, chilli, lemon zest and basil or oregano. Heat the sardines either in the microwave or in a pan. 2 Drain the pasta, return to the pan and toss well with the tomato mixture. Add the sardines in chunky pieces. Season with lemon juice, black pepper, and a little oil from the can, if you like. GOOD TO KNOW low cal • calcium • fibre • vit c • iron • omega-3 • 2 of 5-a-day PER SERVING 442 kcals • fat 16g • saturates 3g • carbs 43g • sugars 10g • fibre 7g • protein 31g • salt 1.7g

THE GOOD KIND OF

SWEET

FIND US IN THE FREEZER AISLE

Dinner

Chickpea & nut burgers with sweet potato chips Packed with protein, you can roll this mixture into balls and turn into falafel if you prefer. SERVES 2 PREP 15 mins COOK 25 mins EASY V

1 small red onion, roughly chopped 1 large garlic clove, peeled and halved 25g mixed nuts 1 tsp ground cumin 1 tsp ground coriander 400g can chickpeas, drained and rinsed 25g wholemeal flour small bunch of coriander 1 lemon, ½ juiced, ½ cut into wedges, to serve 2 tsp cold-pressed rapeseed oil For the chips 300g sweet potatoes, peeled and cut into long wedges 1 tsp cold-pressed rapeseed oil For the salad 50g spinach, watercress and rocket

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2 ripe tomatoes, cut into wedges ⅓ cucumber, sliced 2 spring onions, trimmed and sliced 2 tsp balsamic vinegar For the minted yogurt sauce 50g full-fat natural bio-yogurt 2 tbsp finely chopped mint

1 First make the yogurt sauce. Stir together the yogurt and mint in a small bowl and chill until needed. 2 Heat the oven to 220C/200C fan/ gas 7. Half-fill a medium saucepan with water and bring to the boil. Cook the sweet potato wedges for 4 mins, then drain in a colander and return to the pan. Pour over the oil, toss to coat, then season. 3 Scatter the potatoes over a small baking tray and roast for 15 mins. Turn and cook for a further 10 mins, or until tender and golden. 4 While the chips are cooking, make the burgers. Put the onion, garlic, nuts and spices into a food processor and add lots of freshly ground black pepper. Blitz until smooth. Add the chickpeas, flour,

coriander and lemon juice, and blitz to a thick paste. It shouldn’t be too smooth – the burgers should have a bit of bite. Form the mixture into four balls and flatten into burgers just under 2cm deep. 5 Heat 1 tsp of the oil in a medium non-stick pan over a low heat and cook the burgers on one side for 5 mins. Add the remaining 1 tsp of oil to the pan and turn. Cook on the other side for a further 5 mins, or until browned and cooked through. 6 Divide the salad leaves, tomatoes, cucumber and spring onions between two plates. Add the burgers, chips and mint sauce, plus a couple of lemon wedges for squeezing over. Drizzle the balsamic vinegar over the salad and serve. GOOD TO KNOW healthy • calcium • folate • fibre • vit c • iron • 5 of 5-a-day PER SERVING 523 kcals • fat 19g • saturates 2g • carbs 63g • sugars 20g • fibre 14g • protein 19g • salt 0.4g

Herby broccoli & pea soup Nutritionally, there is little difference between fresh and frozen peas because quick freezing preserves their nutritional value. Broccoli contains carotenoids and fibres that may help reduce cholesterol and lower blood pressure. SERVES 4 PREP 10 mins COOK 30 mins EASY V

1 tbsp rapeseed oil 1 onion, finely chopped 1 large garlic clove, crushed

400g broccoli, chopped into small florets 300g frozen peas 200g chard, chopped 1 litre low-salt veg stock ½ small bunch of basil, chopped small bunch of dill, chopped 1 lemon, zested and juiced 2 tbsp pumpkin seeds, toasted

1 Heat the oil in a large saucepan and fry the onion for 8 mins, until softened. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, pour over the stock and bring to the boil.

Reduce the heat, cover and simmer gently for 25 mins. 2 Stir through the herbs, lemon zest and juice, then blitz the soup with a hand blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top. Serve half and chill the rest to reheat the following day. GOOD TO KNOW vegan • healthy • low fat • folate • fibre • vit c • iron • 3 of 5-a-day PER SERVING 214 kcals • fat 8g • saturates 1g • carbs 19g • sugars 10g • fibre 10g • protein 12g • salt 1g

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Creamy butter bean spaghetti Canned beans offer a thrifty way to introduce more protein and fibre into your diet. SERVES 4 PREP 20 mins COOK 20 mins EASY V

1 tbsp olive oil 5 large tomatoes, tops trimmed 1 onion, finely chopped 4 garlic cloves, crushed 2 tbsp tomato purée 350g wholemeal spaghetti 1 tbsp dried Italian herbs 400g can butter beans, drained 75g grated mozzarella 80g baby spinach 50g soft cheese

1 Heat the oil in a deep, wide frying pan over a medium heat and arrange the tomatoes around the edge, cut-side down. Add the onion, garlic and tomato purée to the 80 goodfood.com JULY 2026

middle of the pan and cook, stirring those occasionally until the tomatoes at the side have softened and their skins have loosened. 2 Meanwhile, cook the pasta in a pan of salted boiling water following pack instructions, then drain, reserving a little of the pasta water. 3 Carefully lift the skins off the tomatoes and gently mash with a fork or the back of your wooden spoon (discard the skins). Stir in the herbs, butter beans, mozzarella, spinach, soft cheese and a little seasoning until the spinach has wilted. Add in a little of the pasta water to loosen the sauce, if needed. Stir in the cooked pasta and serve half. Leftovers will keep chilled for the next day. Reheat in a pan with a splash of water to loosen. GOOD TO KNOW healthy • folate • fibre • vit c • iron • 3 of 5-a-day PER SERVING 532 kcals • fat 13g • saturates 5g • carbs 74g • sugars 9g • fibre 16g • protein 23g • salt 0.34g

Cauliflower, olive & lentil tagine Delivering four of your five-a-day, this tagine is packed with nutrients whilst being low in fat and calories. If you’re not a fan of bulgur, you can swap it for brown rice or wholewheat couscous. SERVES 4 PREP 15 mins COOK 25 mins EASY V

1 tbsp rapeseed oil 1 large onion, finely chopped 2 garlic cloves, finely chopped 1 tbsp chilli powder 1 tsp ground cumin 2 tsp ground coriander 400g can chopped tomatoes 1 lemon, zest removed with a veg peeler, then chopped 2 tbsp tomato purée 12 Kalamata olives, halved 1 tbsp vegetable bouillon powder 4 large carrots, cut into batons 1 small cauliflower, cut into florets 400g can green lentils ⅓ small bunch of fresh coriander, chopped 200g bulgur wheat

1 Heat the oil in a large frying pan. Add the onion and garlic and stir-fry briefly to soften them a little. Add the spices, pour in the tomatoes along with a can of water, then stir in the chopped lemon zest, tomato purée, olives, bouillon powder, carrots and cauliflower. Cover and cook for 15 mins, until the vegetables are just tender. Stir in the canned lentils along with their liquid and the chopped coriander. 2 While the tagine is cooking, cook the bulgur following pack instructions. Serve half of the tagine with the bulgur wheat and chill the remainder for another night. Will keep chilled for up to three days. GOOD TO KNOW vegan • low fat • low cal • 4 of 5-a-day PER SERVING 336 kcals • fat 7g • saturates 1g • carbs 46g • sugars 16g • fibre 17g • protein 13g • salt 0.8g

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Spiced smashed potato quiche Swap out the usual pastry base with crispy baby potatoes – the skins are left on for extra fibre. SERVES 4 PREP 40 mins plus cooling COOK 1 hr 10 mins EASY V

700g baby potatoes 1 tsp olive oil, for brushing 4 eggs 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 100g frozen peas 150g paneer, cut into cubes

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1/2 red onion, thinly sliced handful of spinach, chopped handful of coriander, chopped 320g long-stem broccoli, steamed, to serve

1 Cook the potatoes in a pan of boiling water until tender. 2 Heat the oven to 200C/180C fan/ gas 6. Drain the potatoes, then tip into a 25cm pie dish. Use the bottom of a clean glass or mug to squash the potatoes into an even layer to form a crust that covers the base and sides of the dish. Brush the potatoes with oil and bake for 30 mins, until crispy.

3 In a jug, whisk the eggs with the spices and a little seasoning. Scatter the peas, paneer, onion and spinach over the potato crust, pour over the eggs and sprinkle with coriander. Bake in the oven for 30-35 mins, until set but with a slight wobble. Leave to cool for at least 15 mins in the tin before slicing and serving with the broccoli. Serve half the quiche, chill the rest then reheat the following day with more broccoli. GOOD TO KNOW low cal • calcium • folate • fibre • vit c • 1 of 5-a-day • gluten free PER SERVING 347 kcals • fat 13g • saturates 6g • carbs 32g • sugars 6g • fibre 8g • protein 21g • salt 0.63g

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WEEKEND Fire up the barbecue with easy recipes from Jamie Oliver, whip up an Italian menu by Theo Randall and try summer bakes with a twist

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COOK THIS WEEKEND

Jamie Oliver’s easy barbecue

Fire up the grill and make smoky, flavour-packed dishes from Jamie Oliver, ideal for sharing with friends photographs DAVID LOFTUS

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Jamie Oliver is an award-winning chef, best-selling author and campaigner, who has published more than 30 books and appeared in more than 75 television shows, specials and more. He was awarded an MBE for services to the hospitality industry in 2003. His newest book, BBQ: Easy Grilling, Big Flavour, is out now. @jamieoliver

Romesco caulif lower How to set up a charcoal barbecue For the romesco cauliflower and the prawn skewers (overleaf), you need a 50/50 set-up. Simply pile all your coals evenly into one half of the barbecue, leaving the other half clear. This gives you a clear hot zone and cool zone, with a medium area in the middle where you can get the best of both worlds. This set-up is helpful for recipes where you need to sear or get something going over direct heat, but then want to give it time to cook through more gently over indirect heat. For the sesame chicken burger recipe (p90), you need a graduated set-up. You want to have your coals starting high at one side, creating a fierce hot zone, and gradually sloping down to a single layer of a few coals at the other, creating medium and cool zones along the way. This allows you to have maximum control over your grilling, moving food between the zones to speed up or slow down cooking as you need to. JULY 2026 goodfood.com 87

Romesco caulif lower SERVES 4 TOTAL TIME 35 mins EASY

1 cauliflower (800g), ideally with leaves olive oil 300g ripe tomatoes 4 garlic cloves 100g sourdough bread 460g jar of roasted red peppers 25g smoked almonds, plus extra to serve pinch of smoked paprika extra virgin olive oil 4 flat-leaf parsley sprigs 30g feta

1 Light the barbecue (see how to set up a charcoal barbecue, p87). Click off and discard any tatty outer leaves from the cauliflower, then chop it into eight wedges, spritz with olive oil, and season with sea salt and black pepper. 2 Put the cauliflower wedges and tomatoes on the hot zone and put the unpeeled garlic cloves on the medium zone. Slice the bread and place on the cool zone. Cook it all with the lid on, vents open, for 10 mins, then remove the tomatoes, garlic and toast to your board. Turn the cauli and cook with the lid on, vents open, for another 10 mins, or until charred and cooked through, moving to the medium zone if colouring too quickly. 3 Pinch off and discard the tomato skins, putting the soft insides into a blender. Squeeze in the garlic cloves and tear in the toast. Add the peppers, juice and all, along with the almonds, paprika and 2 tbsp extra virgin olive oil. Blitz until smooth, then season to perfection and spread across your plates. 4 Sit the charred cauliflower wedges on top of the sauce. Roughly chop and scatter over the parsley leaves and a few extra almonds, crumble over the feta and finish with a drizzle of extra virgin olive oil, if you like. Great with extra toast on the side to mop up the excess sauce. PER SERVING 447 kcals • fat 16g • saturates 5g • carbs 34g • sugars 2g • fibre 6g • protein 38g • salt 2.23g

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Prawn skewers & ajoblanco sauce I’ve embraced some of the key ingredients of ajoblanco, a delicious cold Spanish soup, to create the perfect bed of sauce for these tasty prawn skewers. SERVES 4 TOTAL TIME 25 mins EASY

16 large, raw, shell-on king prawns from sustainable sources 120g chorizo 2 lemons 16 padrón peppers 200g blanched almonds 1 small garlic clove 1 tbsp sherry vinegar 1 /2 bunch of flat-leaf parsley (15g) extra virgin olive oil pinch of smoked paprika, to serve

1 Peel the prawns, leaving the tails on, then run a small, sharp knife down the back of each, discarding the vein. Slice the chorizo into rounds just under 1cm thick, halve and thinly slice 1 lemon and prick the peppers. Load everything up onto 4 long metal skewers, alternating as you go and being mindful not to pack it all on too tightly. 2 Toast the almonds in a frying pan over a medium-high heat on the hob until lightly golden (or toast in a metal sieve over the hot zone, if you’ve got the barbecue lit already),

then tip them into a small blender or food processor. Peel and add the garlic along with the sherry vinegar and 250ml cold water. Season with sea salt and blitz until you have a thick, smooth paste, loosening with extra splashes of cold water, if needed. Spread on a serving platter. 3 Pound the parsley, stalks and all, in a pestle and mortar with a pinch of salt to a fine paste, then finely grate in the zest of the remaining lemon and muddle in 4 tbsp extra virgin olive oil. Light the barbecue (see how to set up a charcoal barbecue, 50/50 set-up, p87). 4 Cook the skewers on the hot zone for 3-4 mins, or until beautifully charred and cooked through, turning regularly and moving to the medium or cool zone if they’re colouring too quickly. Transfer to the serving platter, drizzle over some parsley oil, squeeze over the remaining lemon juice and finish with a nice dusting of paprika. PER SERVING 583 kcals • fat 47g • saturates 7.5g • carbs 14.7g • sugars 5.3g • fibre 7.9g • protein 28.5g • salt 1.9g

BBQ by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2026, BBQ). Recipe photographs and portraits © David Loftus, 2026.

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Sesame chicken burgers

SERVES 4 TOTAL TIME 30 mins EASY

1 lime 1 tbsp gochujang paste 4 tbsp Greek yogurt, plus extra to serve 1 red pepper 4 spring onions 160g white cabbage 1 /2 cucumber 2 mint sprigs extra virgin olive oil 4 burger buns 2 tbsp sesame seeds 500g free-range chicken mince (20% fat) olive oil

1 Light the barbecue (see how to set it up on p87). Finely grate and reserve the lime zest. In a little bowl, mix the gochujang and yogurt with a squeeze of lime juice until smooth, then season with sea salt. Deseed and very finely slice the red pepper, trim and finely slice the spring onions, very finely shred the cabbage, scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds. Finely slice the mint leaves. Dress it all with the remaining lime juice and 1 tbsp extra virgin olive oil, scrunch well, and season to perfection. Halve the buns. 2 Put the sesame seeds on a small plate. Season the mince well with salt and black pepper, then scrunch with the lime zest. Divide equally into four and shape into 2cm-thick patties, dipping into the sesame seeds to coat all over. 3 Spritz the burgers with olive oil and cook on the hot zone for 6 mins on each side, or until golden and cooked through, moving to the medium zone if they’re colouring too quickly, and toasting the buns alongside. 4 Layer up the gochujang yogurt, quick pickled veg and burgers. Spoon over more yogurt and get the tops on, serving the remaining veg on the side. PER SERVING 438kcals • fat 12.7g • saturates 3.1g • carbs 14.7g • sugars 42.1g • fibre 4.5g • protein 38.2g • salt 1.7g

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JamieON outdoor cooking HAVE YOU ALWAYS BEEN A BIG BARBECUER? Anyone who loves to barbecue will know what I mean when I say there’s really nothing like it. There’s something wonderfully primal about cooking over fire, it really requires you to tune into your instincts, reacting and responding to get the best from the grill.

WHAT DO YOU THINK IS THE BIGGEST BARRIER TO BARBECUING? Certainly the thing I hear the most is that people are worried about undercooked food, but also about undercooked food that’s totally obliterated on the outside! It’s a valid worry, and of course no one wants to be wasting ingredients – or making their loved ones unwell – but it really shouldn’t be an issue. If you can learn how to control the heat of your barbecue and how to move things between the different zones so you get the best of both worlds – hot heat to sear and char, and lower heat to cook things through, you’ll be in a great place. I’d also recommend getting a digital food thermometer – it takes that worry away.

WHY BBQ NOW? I’ve always wanted to write a barbecue book – cooking outside is one of my happiest places to be and it’s such a pleasure to be able to share that with people looking to increase their confidence on the grill.

ANY TOP TIPS FROM THE SERIES AND BOOK? I go into quite a lot of detail on this in the book, but I think setting up your barbecue area well is really the best thing you can do to give you a strong base. Thinking about what equipment you need, your ingredients and recipes, the flow of everything and how you want to serve – and getting all that sorted before you start grilling – will really mean the actual act of barbecuing is much more stress-free, and you can really enjoy the ritual.

WHAT DO YOU BARBECUE ON – COAL, GAS OR ELECTRIC? For me, it’s all about the fire, so a charcoal barbecue is my natural go-to. But, making the TV show, I also had the pleasure of cooking on a range of different gas and electric barbecues, and I have to say I’ve been very impressed with them all. Gas can be very convenient, so I can see why so many people love it, and electric was really interesting too, a great new innovation – plus, it’s a brilliant option if you’re limited on space.

WHO DOES THE GRILLING IN THE OLIVER FAMILY? I enjoy it so much that I’ll usually take the helm, but Jools and the kids, especially Buddy, will all get involved and help out. There’s always supplementary dishes to make, sauces, salsas and dips to rustle up, particularly when you’re cooking up a big feast. I love to get everything outside and do the prep and the cooking in the open air – there’s nothing like it.

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Theo Randall’s

COOK THIS WEEKEND

Italian entertaining

The acclaimed chef serves a relaxed menu of regional favourites, all sure to impress without too much prep photographs LIZZIE MAYSON 92 goodfood.com JULY 2026

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Zucchini fritti (fried courgettes) Theo Randall credits childhood holidays in rural Italy for shaping his career. He worked at the legendary River Café for 10 years, earning a Michelin star, then opened his own restaurant two decades ago, Cucina Italiana, a fine dining restaurant at London’s InterContinental Hotel in Mayfair. Theo regularly appears on BBC One’s Saturday Kitchen and has written six cookbooks.

I don’t think there is a more hospitable way to welcome someone than by offering them zucchini fritti with their aperitivo. These little vegetable chips are served all over Italy as a little stuzzichino, or side dish. It’s important to have clean sunflower oil and fresh courgettes, as this will make a huge difference to the end result. Serve them as they come out of the fryer with plenty of sea salt and a squeeze of lemon. SERVES 6 PREP 15 mins COOK 12 mins EASY V

8 courgettes 250g tipo ‘00’ flour 2 tbsp extra virgin olive oil 1 egg white, beaten to soft peaks 500ml sunflower oil 1 lemon, halved, to serve

1 Cut the courgettes at an angle so you get oval-shaped discs that are roughly 1cm thick. Place four slices on top of each other and cut 1cm slices so you end up with short batons. Repeat this until you have cut all the courgettes. 2 Put the flour and olive oil in a large bowl and whisk in enough warm water for the batter so it’s the consistency of double cream. Fold in the egg white, then add a large handful of the cut courgette batons. 3 Heat the sunflower oil in a large, heavy-based saucepan to 180C, or until a breadcrumb sizzles quickly, then carefully scatter the battered courgettes into the hot oil so they are not touching each other. Cook for a couple of minutes until golden and crispy, then take out with a slotted spoon and place on a wire rack with a tray underneath to catch any excess oil. 4 Repeat this until you have cooked all the courgettes. Add salt and serve immediately, with lemon for squeezing over. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 364 kcals • fat 20g • saturates 3g • carbs 36g • sugars 3g • fibre 4g • protein 8g • salt 0.03g

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Pollo alla Romana (Roman-style chicken) This is a great dish to cook in large quantities. Chicken thighs are very versatile as they stay juicy and don’t dry out, so if you are planning to feed a large group of hungry people, this is the recipe to try. The addition of the gremolata lifts the flavour of the chicken, and some nicely seasoned lentils and braised greens make a tasty accompaniment. SERVES 4 PREP 20 mins plus resting COOK 1 hr 15 mins EASY

100g plain flour 8 boneless, skinless chicken thighs 4 tbsp extra virgin olive oil 1 white onion, finely chopped 2 red peppers, deseeded and finely chopped 2 yellow peppers, deseeded and finely chopped 1 large fennel bulb, finely chopped 1 tsp fresh thyme leaves 150ml dry white wine 400g tomato passata For the gremolata 3 tbsp chopped flat-leaf parsley 1 lemon, zested 1 garlic clove, finely chopped

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1 Heat the oven to 180C/160C fan/gas 4. Tip the flour on a dinner plate and season with salt and black pepper. Place the chicken thighs in the flour and turn over so they are all covered in the seasoned flour. 2 Put the olive oil in a large, hot, ovenproof frying pan and lightly brown the floured chicken thighs. Take out of the pan and place on a plate to one side. Use some kitchen paper to wipe out the pan. 3 Put the onion, peppers, fennel and thyme in the hot pan you browned the chicken in, along with a generous pinch of salt. Cook over a low heat for 10 mins, then add the wine and reduce for 2 mins before adding the passata. Bring to a simmer, then take off the heat. 4 Place the browned chicken thighs in the pan and spoon over the vegetables and sauce so all the chicken thighs are covered. Place a piece of baking parchment on top, then cover with foil so the foil is very tightly covering the pan, with no gaps. 5 Place in the oven and cook for 50 mins, then remove from the oven and place to one side for 15 mins before serving. Check the sauce for seasoning and mix the gremolata ingredients together. 6 Serve two thighs each with a generous amount of sauce and some gremolata, in warmed, deep plates with some braised greens and cooked lentils. GOOD TO KNOW folate • fibre • vit c • 4 of 5-a-day PER SERVING 497 kcals • fat 22g • saturates 4g • carbs 36g • sugars 16g • fibre 9g • protein 28g • salt 0.34g

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Granita di mandorla con panna (Almond granita with fresh cream) SERVES 4 PREP 30 mins plus 2 hrs freezing and cooling COOK 25 mins EASY V ❄ granita only

250g blanched almonds 200g caster sugar 400ml mineral water 300ml double cream ½ tsp vanilla extract 50g icing sugar

Recipes extracted from The Italian Table by Theo Randall (£28, Quadrille) and not retested by us. Photography © Lizzie Mayson.

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Granita is essential when it’s hot in Italy. This almond granita is both refreshing and a treat to eat. Be careful not to roast the nuts too much as this will overpower the flavour. I have added sweet cream and roasted the strained nut pulp, which adds a welcome crunch. Try it, you won’t be disappointed.

1 Heat the oven to 200C/180C fan/gas 6. Tip the almonds onto a roasting tray and cook for 12 mins until lightly golden. Remove and cool down, then add to a food processor with the sugar and mineral water. Blitz at full speed for 2 mins so the mixture is very smooth. Line a fine sieve with a fine-mesh cloth and pour the mixture through the cloth and sieve into a bowl. Squeeze the cloth so you get all the almond juice out of the almonds. Keep the almond paste to one side. 2 Pour the almond liquid into a flat container and place in the freezer. Every 30 mins for 2 hrs, break up the semi-frozen mix with a fork until it starts to form ice crystals, then forms a slushy, icy granita. 3 Scatter the strained almond paste evenly over an oven tray lined with baking parchment and cook in the oven for 10 mins so that it turns a little caramelised. Cool down and keep to one side. 4 Whip the cream with the vanilla and icing sugar until soft peaks are formed. 5 Put the almond granita in ice-cold serving glasses and top each with a generous spoonful of the vanilla cream. Sprinkle over the caramelised almond to serve. GOOD TO KNOW gluten free PER SERVING 507 kcals • fat 37g • saturates 14g • carbs 34g • sugars 33g • fibre none • protein 8g • salt 0.04g

New collection Cook-It-Tonight • Over 125 quick and easy recipes for busy weeknights • Make-ahead and easy-prep meals • Super-speedy sweet treats On sale 18 June in store, or visit magsdirect.co.uk

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Table for four

Everyone’s favourite ouri family

reunited

In our YouTube series, Mathew Horne and Joanna Page invite a well-known duo to dinner – this time, it’s their Gavin & Stacey co-stars Larry Lamb and Alison Steadman It’s been 19 years since Gavin & Stacey first aired and 20 since filming. Everyone reflects as the starter arrives: Spanish omelette – a nod to a long-running gag in the show. MATHEW I’m told you two first met in 1997, on The Missing Postman. LARRY We were actually husband and wife in it, but I don’t think we filmed together at all – it was just the way the story was constructed. JOANNA What did you think when you first met each other, did you gel straight away? LARRY I did my audition and, when I got home, my agent phoned and said the director wasn’t

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altogether convinced. They wanted me to come back and read with Alison – the first time was with someone reading in for her. ALISON I initially refused. I thought, ‘This is so wrong, they should just cast Larry, he’s so good and right.’ It was embarrassing for me, knowing Larry, to have to do that. But, the producer said if I didn’t, she’d have to read in herself. I thought, ‘That’s not going to help Larry.’ So, I agreed. LARRY It felt right from day one. You be funny and me be straight, that was it. JOANNA When I went in to read with Mathew, I was scared. I thought he was really cool. My agent had told me to do a Cardiff accent. I had

ON THE MENU Starter Spanish omelette Main Roast chicken with parmesan & thyme dauphinoise potatoes Dessert Bread pudding & custard

table talk

It felt right from day one. You be funny and me be straight, that was it – Larry Lamb no idea what one sounded like, so I made it up. The casting director had to take me out and say, “What are you doing? Just speak like you normally speak.” So, I went back in and the rest is history. MATHEW Do you remember those evenings in the hotel? In Ali’s Parlour [nicknamed for Alison]? ALISON There was this bar with fires and chairs. It just seemed so right to gather round and have a drink. We weren’t that well known then, so it wasn’t like the public were coming in. We could just sit around. LARRY The year before, I remember going round Barry Island, filming a rolling shot from a bus, and there are kids chucking stones at us. A year later, we’re back there with the keys to the city – they shut the beach down on a bank holiday. The main, roast chicken with dauphinoise potatoes, arrives and a debate begins. The affectionate bickering feels almost like a scene from Gavin & Stacey. MATHEW If you were to open a restaurant together, what would the concept be? LARRY Italian. For me, nothing comes near it. ALISON I think I’d like a really good vegetarian restaurant. I’ve stopped eating beef and lamb.

Larry’s lost poem On the podcast, Larry reads a poem he found in his attic 40 years after he wrote it. He plans to publish a collection to mark his 80th birthday. A Random Coupling Somebody had to be to blame for giving the party where dad and mum met. Clearly dad's neighbour, Georgie Clark.

MATHEW The “three steaks Pam” reputation is weighing very heavy on you, is it? Over dessert – bread pudding for Larry, custard for Alison – they discuss the ITV series DNA Journey, which Larry and Alison filmed together. ALISON I found out on camera that my father was adopted. They’d flagged it to me beforehand, but I didn’t believe them – I thought they’d got it wrong. But then, an expert confirmed it and handed me the document. It was a 1921 census, and my grandfather had filled in the form listing two children, and then my father: ‘Percival George, adopted.’ That document couldn’t be viewed for 100 years. I think that’s why my grandfather felt confident to fill it in with the truth. I don’t think my father ever knew. JOANNA How do you feel about that now? ALISON I was so upset. Even now, there’s a little bit of me that still is. But, the comfort is knowing that my father, when he was adopted, was adopted by a lovely family and they adored him. His brother, who lived to almost 102, said to me: “We were glad to have him.” He was dying; he didn’t know who I was. But, that phrase “we were glad to have him” all made sense when I found out my father was adopted.

It was his fault they went and made love in the dark, in the park at the end of dad's road, by the beginning of mine... Teenagers, both, as the war had started. They’d learned from the movies, about love and marriage, but this flash of passion was nothing but that. No princess, no prince, no golden carriage... Not planning a future, just desperate to run. Both

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

of them. All they shared was hatred and me, a Boomer. Certainly born with a bang. ...and one from Alison “I'm not a poetry writer, but I wrote one during Covid.” Twelve weeks I've been locked in my flat. I'm fine, but I've got really fat. It's the comfort of food when I'm in a dark mood. So I’m blaming that Wuhan old bat.

try the roast chicken JULY 2026 goodfood.com 99

table talk

try the dish Roast chicken with parmesan & thyme dauphinoise potatoes SERVES 4 PREP 30 mins COOK 1 hr 30 mins EASY

25g butter, at room temperature 1.2kg Maris Piper or King Edward potatoes, peeled and finely sliced (use a mandoline or the slicing blade of a food processor for best results) 15g parmesan, finely grated small bunch of thyme, leaves picked and stalks reserved 300ml double cream 1 chicken (about 1.5kg) 3 garlic cloves, unpeeled, bashed once using the side of a knife 3 bay leaves cooked cabbage or kale, to serve (optional)

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1 Heat the oven to 190C/170C/gas 5. Brush a quarter of the butter over a medium casserole dish, then arrange a layer of potato slices in the bottom of the dish. Scatter over a little of the parmesan and the thyme leaves, drizzle a little cream over and season. Repeat until you’ve used up all the potato slices, most of the thyme leaves (reserve some to serve, if you like) and about half the cream, then pour the rest of the cream over the final layer. 2 Season the chicken, then put the reserved thyme stalks, the garlic and bay in the cavity. Rub over the remaining butter. For the best results, sit a roasting rack or ovenproof wire rack over the gratin dish, and sit the chicken on top so the roasting juices drip into the potatoes as everything cooks. If you don’t have a suitable rack, simply sit the chicken in the middle of the gratin. Roast for 1 hr 20 mins

until the chicken skin is golden and it’s cooked through. To check, pierce the thigh with a skewer – the juices should run clear. 3 When the chicken is ready, remove everything from the oven and turn it up to 200C/180C fan/gas 6. Use tongs to lift the chicken onto a board, allowing any juices from the cavity to drip out over the potatoes as you lift it. Remove the rack, if you used one, and use a spatula to press the potatoes down. Return the potatoes to the oven for 10 mins to brown while the chicken rests. Remove the potatoes from the oven, scatter over any reserved thyme, if you like, and leave to stand for 5 mins before serving alongside the chicken and cooked cabbage or kale, if you like. GOOD TO KNOW gluten free PER SERVING 976 kcals • fat 67g • saturates 35g • carbs 41g • sugars 3g • fibre 5g • protein 50g • salt 1.g

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Your health could mean a higher income What many people don’t realise is that their health and lifestyle could qualify them for an enhanced annuity rate. Some providers may

Understanding your options An annuity isn’t the only option. Drawdown, lump sums or a combination of approaches could also play a role, depending on your personal circumstances, goals and attitude to risk. Pense’s qualified advisers will talk you through every option and recommend the approach that’s right for you with no obligation.

Your free consultation As a Good Food reader, you can request a free, no-obligation consultation with Pense. They’ll help you understand how much income your pension could provide and the most suitable options based on your needs.

TO REQUEST YOUR FREE NO-OBLIGATION CONSULTATION OR TO GET ACCURATE ANNUITY QUOTES CALL 0808 281 4455 OR VISIT rb.gy/gzciho OR SCAN THE QR CODE TERMS AND CONDITIONS *Rates quoted are based on April 2026, a 66-year-old male, £150k pension with 25% tax-free cash taken and some medical conditions. Rates will depend on individual circumstances. Good Food Pension Service is provided by Pense Limited. Good Food is a trading name of Immediate Media Company London Limited, which is an Introducer Appointed Representative of Pense Limited, 1 Derwent House, Richmond Business Park, Sidings Court, Lakeside, Doncaster DN4 5NL. Pense Ltd is authorised and regulated by the Financial Conduct Authority number 231629.

JULY 2026 goodfood.com 101

Elevated summer bakes Whether you’re hosting friends in the garden or baking for a fête, our food editor Alice Shields has you covered with twists on the traditional

COOK THIS WEEKEND

photographs BECCI HUTCHINGS

102 goodfood.com JULY 2026

weekend

Brown butter, coffee & walnut blondies Browning the butter for this recipe provides deep, toasted nutty flavour to complement the white chocolate. But, if you prefer these a little less sweet, use dark chocolate instead. SERVES 16 PREP 30 mins plus cooling and setting COOK 50 mins EASY V

250g unsalted butter, plus extra for the tin 125g light brown soft sugar 150g caster sugar 3 medium eggs 1 tsp vanilla bean paste 175g plain flour 11/2 tbsp instant espresso powder (optional; see tip) 200g white chocolate, roughly chopped 100g walnuts, roughly chopped

1 Melt the butter in a large saucepan over a medium heat and cook, swirling the pan occasionally until brown flecks appear and it smells nutty. Remove from the heat and leave to cool until just warm. Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square baking tin and line it with baking parchment. 2 Mix both the sugars into the cooled butter using a spatula, followed by the eggs and vanilla, until fully combined. Mix in the flour and espresso powder, if using, then 150g of the white chocolate and 75g of the chopped walnuts. 3 Scrape the mixture into the tin and smooth the surface using a spatula. Bake for 35-40 mins, or until a sugary crust has formed on top and the edges feel set. Leave to cool completely in the tin. 4 Meanwhile, melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. (Or, do this in short bursts in the microwave.) Leave to cool. 5 When the blondie is completely cool, lift out onto a board, drizzle over the melted chocolate and sprinkle over the remaining 25g chopped walnuts. Leave to set at room temperature before slicing into squares. Will keep in an airtight container at room temperature for up to five days. PER SERVING 349 kcals • fat 22g • saturates 11g • carbs 33g • sugars 24g • fibre 1g • protein 5g • salt 0.09g

Alice’s tip If you aren’t a fan of coffee, you can simply omit the espresso powder – the blondies will still be delicious.

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Battenberg cupcakes 104 goodfood.com JULY 2026

weekend

Chocolate victoria sponge with peanut butter cream

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weekend

Enjoy all the almondy flavour of the classic cake in easy-to-assemble cupcake form. MAKES 12 cupcakes PREP 45 mins plus cooling and optional freezing COOK 25 mins EASY V

200g unsalted butter, softened 200g caster sugar 3 medium eggs 1 /2 tsp almond extract 125g natural yogurt 225g self-raising flour 50g ground almonds pink and yellow food colouring gels For the buttercream 125g unsalted butter, softened 250g icing sugar 1 tbsp milk

1 Heat the oven to 180C/160C fan/gas 4 and line a 12-hole cupcake or muffin tin with paper cases. Beat the butter and sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, beating well after each addition. (Add a little flour if the mixture starts to curdle.) Beat in the almond extract and yogurt, then fold in the flour and almonds. 2 Divide the batter between two bowls. Colour one bowl with a couple of drops of pink food colouring and the other with yellow. Drop alternating spoonfuls of the batters into the paper cases, continuing until you’ve used up all the batter. Bake for 25-27 mins until the cupcakes are risen and a skewer inserted into the centre comes out clean. Cool completely in the tin. 3 For the buttercream, beat the butter using an electric whisk until very pale and fluffy. Beat in the icing sugar and milk until combined and smooth. 4 Spoon a quarter of the buttercream into a piping bag fitted with a small round nozzle, and set aside. Divide the remaining buttercream between two bowls. Colour one bowl with a couple of drops of yellow food colouring and the other with pink. Spoon or pipe four blobs of the buttercream on top of each cupcake, alternating the colours in a classic battenberg chequered pattern. For a smooth finish, invert the frosted cupcakes onto a baking tray lined with baking parchment, then freeze for 10 mins before carefully peeling the cupcakes off the tray. Pipe a cross on top of the cupcakes using the plain buttercream to separate the colours. Will keep in an airtight container at room temperature for up to three days. PER SERVING 479 kcals • fat 27g • saturates 15g • carbs 53g • sugars 38g • fibre 1g • protein 6g • salt 0.27g

Chocolate victoria sponge with peanut butter cream A victoria sponge is a must-bake for summer gatherings, but we’ve given ours a PB&J-style twist by sandwiching moist chocolate sponge with peanut butter cream and fresh berries. SERVES 12 PREP 45 mins plus cooling COOK 1 hr 10 mins EASY V

190g unsalted butter, softened, plus extra for the tins 75g cocoa powder 1 tsp vanilla bean paste 200g dark brown soft sugar 190g caster sugar 3 medium eggs 300g self-raising flour For the filling 300ml double cream 2 tbsp icing sugar, plus extra for dusting 1 tsp vanilla bean paste 2 tbsp peanut butter (see tip) 150g raspberries

1 Heat the oven to 180C/160C fan/gas 4. Butter a 20cm cake tin and line with baking parchment. Tip the cocoa, vanilla and brown sugar into a large heatproof jug and whisk in 200ml boiling water. Leave to cool slightly. 2 Beat the butter and caster sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add half the flour and half the cocoa mixture. Repeat until everything has been incorporated. 3 Scrape the batter into the tin and smooth the surface. Bake for 1 hr-1 hr 10 mins, or until risen and a skewer inserted into the centre of the cake comes out clean. Leave to cool completely in the tin. 4 For the filling, whisk the cream, icing sugar and vanilla together to soft peaks. Add the peanut butter and whisk again to combine. 5 To assemble, slice the cake in half through the middle and spread the peanut butter cream over one half. Scatter over the raspberries, then sandwich with the other sponge half. Dust with icing sugar just before serving. Will keep chilled for up to two days. Bring to room temperature before serving. PER SERVING 547 kcals • fat 29g • saturates 18g • carbs 62g • sugars 41g • fibre 7g • protein 10g • salt 0.32g

Alice’s tip For a different flavour profile, swap the peanut butter for an alternative nut butter, such as almond.

106 goodfood.com JULY 2026

Shoot director FREDDIE STEWART | Food stylist TROY WILLIS | Stylist FAYE WEARS

Battenberg cupcakes

TRY NOW

Deliciously creamy. Naturally high in protein.

SCAN TO TRY NOW

Sam Heughan’s

Indian-inspired lentil curry The Scottish actor and spirit-maker on his passion for whisky and homegrown produce, plus his favourite spicy dish recipe photograph MIKE ENGLISH

MY FAVOURITE DISH

Outlander star, writer and co-owner of Sassenach Spirits Sam Heughan has become a global favourite both on and off the screen. He has written several books, and his latest, The Cocktail Diaries, came out at the end of last year. @samheughan

108 goodfood.com JULY 2026

rowing up in the south-west of Scotland, it was quite a rural area and my mum cooked everything. I was very lucky – that gave me an appreciation for good food and cooking. There’s something very similar in cooking and cocktail-making – in the creativity and just seeing what works. My favourite dish is dhal. Last year, I was in Nepal and trekked to Everest Base Camp, and we had these incredible porters that would cook for us in the evening. Every night, they would make this Nepalese dish called dhal bhat, which is essentially a big pile of rice and dhal. It was just so delicious. Way back when I was a jobbing actor in London, I was feeling homesick on Burns Night and a good friend of mine took me to a local pub and we ordered a single malt Scottish whisky. The moment I drank it, it reminded me of Scotland, and that’s what I’ve tried to recreate with my whisky. We call it ‘the spirit of home’ because as soon as you drink or smell it, it takes you back there. I’m a big whisky fan and was approached by a few companies, but I wanted to create something. So, we made Sassenach and it’s the most-awarded blended scotch. I’m involved in the process all the way. I’ve been lucky to travel around the world, meet amazing producers and bartenders. I’m not a great cocktail-maker, but I’m really enthusiastic about not only the produce and the process, but also the crafting of it. Being Scottish, I did feel the pressure of making a whisky and making something that I like. Every time we put out something new, it’s kind of terrifying, because what if people don’t like it? It’s a passion project of mine, and I’m really proud of it. 

weekend

JULY 2026 goodfood.com 109

weekend

TRY THE RECIPE One-pan coconut dhal SERVES 4 PREP 10 mins COOK 45 mins EASY V

300g red lentils 2 tbsp sunflower oil, plus extra for drizzling 2 onions, finely sliced 4 garlic cloves, crushed or finely chopped thumb-sized piece of ginger, finely chopped 5 curry leaves (optional) 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp coriander powder 1 tsp ground turmeric 1 whole dried red chilli 1 tbsp tomato purée 400g can coconut milk coriander leaves, sliced ginger and sliced green chilli, to serve

1 Rinse the lentils until the water runs clear. Drain.

 I despise it when celebrities bring out spirit brands – so much so that when we brought out mine, we asked for us not to be branded with my name – because a lot of these brands are built essentially by agencies, and there’s very little of the celebrity’s involvement. I don’t want to badmouth them, but a lot of them aren’t good. Some of the tequila brands are now being sued for not even having agave in their spirit. Scotland is an amazing place for produce. We have some of the best seafood in the world, amazing venison, beef, vegetables. All the botanicals in my gin are all from my home in Galloway. There’s so much variety in Scotland. My character [in Outlander] is a highland warrior, and he fights a lot. Luckily, I’m a big fitness fanatic. I love hiking, running, working out. Once it becomes a habit, you enjoy it. I love running along the river in London and going for a dip in the ponds at Highgate and Hampstead. I’m obsessed with heat – I put hot sauce on everything. The spiciest thing I’ve ever eaten was in Nepal. We stopped in a small teahouse and they brought out a noodle broth with a big bowl of ground chilies. A couple of spoonfuls in, it blew my head off – I was pouring with sweat. Good food to me is something that’s made with love, hopefully from something locally produced, served with a very fine cocktail. 110 goodfood.com JULY 2026

GOOD TO KNOW vegan • fibre • iron • 2-of-5-a-day • gluten free PER SERVING 531 kcals • fat 24g • saturates 15g • carbs 51g • sugars 8g • fibre 10g • protein 22g • salt 0.1g

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

Compiled by FIONA FORMAN | Photographs JOHN NACION / VARIETY / GETTY

Being Scottish, I did feel the pressure of making a whisky

Heat the oil in a large, shallow pan over a low heat and cook the onions for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for 30 seconds. Add the curry leaves, if using, the spices and chilli, and cook for a few minutes. Stir in the tomato purée and cook for 1 min. 2 Stir in the lentils, ensuring they’re well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. To freeze, cool completely, then freeze in portions or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen, if needed. 3 Serve topped with a sprinkling of coriander, some sliced ginger and chilli and a drizzle of oil.

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KNOW in the

p114 NEXT LEVEL CHOCOLATE MOUSSE

p116 LEARN SOMETHING NEW

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NEXT LEVEL

chocolate mousse

Our skills & shows editor Barney Desmazery elevates a much-loved dessert photograph NASSIMA ROTHACKER In recent years, more restaurants have been favouring chocolate crémeux over chocolate mousse – a rich, velvety dessert that’s closer to a silky ganache, rather than light and airy. It’s a trend we very much approve of, but we wondered what the result would be if we borrowed that texture and turned it back into a mousse. The result is a little more work than your average version, but that’s exactly what makes it next level – bringing the best bits of both desserts into one. A cré-mousse, if you will! SERVES 6-8 PREP 30 mins plus at least 6 hrs chilling COOK 10 mins MORE EFFORT V

Shoot director LAURIE NEWMAN | Food stylist AMY KINNEAR | Stylist LUIS PERAL

100ml whole milk 350ml double cream 1 tsp vanilla extract 2 tbsp espresso or very strong black coffee 4 egg yolks and 3 egg whites (freeze the leftover egg white to use in another recipe) 125g golden caster sugar 200g dark chocolate (at least 70% cocoa solids), finely chopped 25g cold unsalted butter, cut into cubes extra virgin olive oil and sea salt flakes, to serve 1 Pour the milk, 200ml of the cream, the vanilla and espresso into a small pan set over a low-medium heat and bring to a simmer. Meanwhile, put the egg yolks and 50g of the sugar in a heatproof bowl and beat using an electric whisk for 1-2 mins until

Tips for a perfect mousse 114 goodfood.com JULY 2026

slightly paler and thickened a little. Gradually pour the hot cream mixture over the yolks, whisking continuously, then return everything to the pan. 2 Cook over a low heat, stirring continuously using a heatproof spatula and scraping the bottom of the pan, until the mixture thickens lightly and coats the back of the spatula – don’t let it boil. Tip the chocolate and butter into a large heatproof bowl, then pour over the hot custard. Let stand for 30 seconds, then stir gently until the chocolate melts and the mixture is smooth and glossy. Leave to cool to room temperature, stirring occasionally – this is the crémeux. 3 For the mousse part, put the egg whites in a clean bowl, and beat to soft peaks using an electric whisk. Scatter in the remaining sugar and whisk again to stiff peaks. 4 In a separate bowl, whisk the remaining 150ml double cream to soft peaks. Stir a large spoonful

of the whipped cream into the cooled chocolate crémeux to loosen it. Gently fold in the rest of the cream using a large metal spoon or spatula. Next, fold in a third of the meringue to lighten the mixture, then carefully fold in the rest until no white streaks remain. Make sure you scoop right to the bottom of the bowl so you don’t leave any dense chocolate crémeux behind. Spoon into a large serving dish and chill for at least 6 hrs or ideally overnight until the mousse is softly set. 5 To serve, dip a large serving spoon into a bowl of hot water, and drag it gently through the mousse to form smooth oval scoops. Serve in shallow bowls. For an extra flourish, use the back of the spoon to make a small dimple in the top. Drizzle over extra virgin olive oil and finish with a pinch of sea salt. GOOD TO KNOW gluten free PER SERVING 491 kcals • fat 40g • saturates 23g • carbs 26g • sugars 23g • fibre 3g • protein 6g • salt 0.12g

SILKY TOUCH

COFFEE BOOST

GO DARK

Making a custardbased crémeux first ensures the finished mousse has a silkier texture, which makes it more luxurious to eat.

The espresso doesn’t make the mousse taste of coffee – it just quietly boosts the complexity of the chocolate to create a grown-up dinner party dessert.

Using chocolate with 70% cocoa solids results in intense cocoa flavour. Adding milk and cream softens the bitter notes.

in the know

MAKE IT SHINE

EASY MERINGUE

IT TAKES TWO

CHILL OUT

Adding a little butter rounds out the flavour and gives the mousse a subtle, restaurant-style, glossy finish.

We’ve made a French meringue base for ease. It contains uncooked eggs, but eggs with the British Lion stamp are safe to eat raw, even for vulnerable groups.

Mousse recipes usually have either an egg or cream base, but this has a combination of the two for extra texture and richness.

A rest in the fridge gives the mousse time to firm up and develop flavour. The result? A smoother mousse with more intense chocolate notes.

SEASONING A final drizzle of grassy extra virgin olive oil and a few salt flakes cut through the richness and sharpen the cocoa flavour.

JULY 2026 goodfood.com 115

the HANSOM KITCHEN

Chef Ruth Hansom, of Hansom Restaurant in Yorkshire, explains how working with small producers keeps her menu fresh and exciting

’ve always been an advocate for British food, and since moving back to Yorkshire, I’ve found myself right in the middle of so many brilliant growers and producers. What I really love is that, as the restaurant is small, it means I can work with little farms and even domestic growers, too. There’s a lady nearby who’s started her own veg plot, and she’ll WhatsApp me with what’s ready each week. We’ve also got people with allotments and vegetable patches who turn up at the back door with baskets of medlars, figs, all sorts. 116 goodfood.com JULY 2026

We’ve got the flexibility to change the menu around those ingredients. We print the menus in-house, so if something beautiful comes in, we can just switch it. That means we can work more sustainably, too. With the butchers, we like to take whole animals, so rather than only using one prime cut, we can serve the loin, then move on to the shoulder and make sure we use everything properly. Our menu is a tasting menu and it’s always evolving. I don’t change it all in one go because ingredients don’t move neatly with the seasons like that.

in the know

THE NORTHERN LARDER We’re so lucky to have a huge array of fantastic produce here in the north. Here are some of my favourites:

Photographs JOHN CAREY, MONTY RAKUSEN/DIGITALVISION/GETTY, TIM GAINEY/ALAMY STOCK PHOTO

WHITBY CRAB Our seafood in the UK is fantastic, and Whitby crab is really sweet. I always buy it whole if I can – the texture is so much better – then use every bit, from the white meat to the shells for bisques. SWALEDALE LAMB I love Swaledale lamb. There’s so much flavour in it from the landscape – the grass, the heather, everything it feeds on. It’s beautiful meat and I think you really taste where it’s from. YORKSHIRE PECORINO This pecorino is absolutely fantastic. It’s salty and rich, but it has a lovely acidity, too. It’s quite different from

parmesan and, because it’s made with Yorkshire ewe’s milk, it feels fuller and rounder.

what’s the one... ...dish that explains your style? Savoury bread & butter pudding as a snack – it’s a bit unexpected, but it sums up how I like to cook. ...thing home cooks can take from professionals? Do your prep – don’t leave everything until the day. Get ahead and you’ll enjoy cooking for people so much more. ...seasonal ingredient that excites you the most? Asparagus. When it’s at its best, you’ve only really got three or four weeks, so I get very excited about it. At home, it needs nothing more than some good olive oil or butter and crunchy sea salt.

HEATHER HONEY Heather honey has such a distinctive flavour. It comes from the moors, so it brings that landscape into a dish. I love using it with meat, especially chicken, for that deep, herbaceous sweetness.

...sustainable British ingredient that doesn’t get enough love? Game in general. People can be wary of it, but if it’s cooked properly, it’s delicious.

YORKSHIRE RHUBARB Yorkshire rhubarb is so special. The colour is incredible – much pinker than lots of other rhubarb – and it has that lovely balance of sweetness and sharpness. I’ve honestly loved eating it since I was a kid.

...misconception people have about food in Yorkshire? That it’s going to feel expensive or be old-fashioned, but there’s so much exciting food happening here.

...thing you judge other restaurants on? The toilets. Even if I don’t need them, I always go and have a look.

...other cuisine that inspires you the most? Probably Vietnamese – I love how fresh and simple it is, especially to cook and eat at home.

SAVOURY ICE CREAM Savoury ice creams are a clever way of using things up. If I’ve got tomatoes that are a bit too soft or offcuts I don’t want to waste, transforming them into ice cream is a great way of giving them a second life. We’ve done tomato ice cream with tomato salad and mustard ice cream with hot leek & potato soup. I love the hot-and-cold contrast as much as the flavour.

The perfect Yorkshire pudding Make the batter a day ahead using equal volumes – not weights – of eggs, whole milk and flour. Whisk the milk and eggs together first, then add the flour – but don’t season until just before cooking, or the eggs will start to react with the salt and ‘cook’. I add a drop of water to the batter just before cooking too, which gives a bit of steam and helps them rise.

WHIPPED MARMITE BUTTER We will always have a bread offering on the menu, which I always serve with a whipped Marmite butter. To make your own at home, whisk 250g softened butter with 1 tbsp Marmite until really light and fluffy – it will almost double in size. You can do it by hand, but an electric whisk is easier.

Ruth Hansom has cooked at The Ritz, won Young National Chef of the Year and reached the final of Great British Menu on BBC Two. She cooks solo at her restaurant, Hansom, where she builds tasting menus around local produce. hansomrestaurant.co.uk @hansom.bedale | @ruthhansom JULY 2026 goodfood.com 117

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5 dream ice cream machines

Make gelato, sorbet and soft-serve at home with our pick of the best kit on the market words LYDIA ANDERSON

Best on a budget

PROCOOK ICE CREAM MAKER If you’re after something simple and affordable, this does the job well. A digital timer keeps things straightforward and the one-speed motor churned our vanilla custard to a smooth, creamy finish in 30 minutes. It’s best suited to ice cream rather than sorbet – there’s no dedicated setting and the results reflect that. For the price and footprint though, it’s hard to argue with. Available from ProCook (£49)

Best for being quiet

Best value

LAKELAND COMPRESSOR

CUISINART FREEZE EASE PRO

NINJA CREAMI SWIRL NC701UK

Compressor machines are the most convenient – no pre-freezing, just make your base and churn. This Lakeland model is one of the quietest we’ve tested and the sleek stainless steel looks good on the counter. The digital display is easy to navigate and our ice cream was ready in 30 minutes, smooth with no ice crystals. At 11.5kg, it’s very heavy. Available from Lakeland (£199.99)

Versatile, powerful and capable of impressive results, the Freeze Ease Pro earns its place in our list. Four presets cover ice cream, gelato, sorbet and frozen yogurt, while a hardness setting lets you dial in consistency to your taste. The touch screen is clear and easy to clean – handy when you’re churning batch after batch. Available from Cuisinart (£299.99)

This is Ninja’s most ambitious ice cream maker yet, and it shows. Thirteen functions include soft-serve, protein-friendly CreamiFit and the standard scoopable options, and the results are genuinely fun. You’ll need to freeze your base at least 24 hours in advance and the machine is enormous. But if your budget and counter space allows, this is one of the most entertaining kitchen gadgets you can buy. Available from Ninja (£349.99)

Best high-end

MAGIMIX GELATO EXPERT For those who want to go all in, the Magimix Gelato Expert is the one to beat. The built-in freezer means there’s no pre-chilling needed. The removable and integrated bowls can produce up to two litres in under an hour, and three automated programmes handle ice cream, gelato and granita. If you’re serious about frozen desserts, this will not disappoint. Available from Amazon (£448)

Best soft-serve

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. JULY 2026 goodfood.com 119

HOLIDAYS

Stunning cultural escapes Choose between two extraordinary journeys to India or China, and immerse yourself in rich histories and breathtaking scenery India – Tigers & the Taj Mahal 11 days from £1,889pp* Departs September 2026 to November 2028

Highlights of China with Yangtze Cruise 16 days from £4,169pp* Departs April 2027 to November 2028

Highlights and inclusions

● Eight nights’ accommodation

● Dine at Umaid Bhawan

● 13 nights’ accommodation in

● Ride on the Liziba Monorail

in four- and five-star hotels in Delhi, Jaipur, Ranthambore, Agra and Rajgarh, plus one night on the aircraft ● Eight breakfasts, six lunches and eight dinners ● Guided tour of the pavilions and palaces of Agra Fort and the monument of love – the UNESCO-listed Taj Mahal ● Visit one of Delhi’s most famous monuments, Humayun’s Tomb ● Travel by Jeep to the red sandstone ramparts of the sixth-century Amber Fort ● Journey on safaris in search of tigers in Ranthambore National Park ● Explore Delhi on a rickshaw ● Visit Chand Baori Stepwell in Abhaneri, one of the biggest stepwells in the world

Palace, once home to the Jodhpur royal family ● Explore Jaipur’s exquisite ‘Palace of Winds’ ahead of dinner with a local family ● Enjoy a camel cart ride and Indian cooking demo ● Porterage at all hotels ● Free entry to all monuments ● Complimentary bottled water on board the coaches ● Return flights to Delhi ● Comfortable, air-conditioned coach travel and transfers ● Fully escorted by a friendly, experienced tour manager ● Tipping included for airport and hotel porters, restaurant and monument staff, naturalists and rickshaw drivers ● All mandatory local taxes and charges

Beijing, Xi’an, Chengdu, on board a Victoria Cruises ship, Suzhou and Shanghai, plus two nights on the aircraft ● 13 breakfasts, 11 lunches and nine dinners, including hot pot, Beijing duck, dumpling and welcome and farewell dinners ● Meals include one soft drink ● Tour of the main sights of Beijing over three days, including Great Wall of China, Qianmen Street, Summer Palace and a tea ceremony experience ● Visit the Terracotta Army and Muslim Quarter in Xi’an ● Visit Xi’an’s City Wall and the Small Wild Goose Pagoda ● Visit Chengdu’s Wenshu Temple, Panda Research Centre, the People’s Park teahouse and Kuanzhai Alley

● Visit to Mount Shuanggui

along the Yangtze River ● Visit the Lingering Garden,

Silk Factory and Silk Museum, and cruise Suzhou’s canals ● Visit the Oriental Pearl Tower, Shanghai Urban History Development Museum, Shanghai’s The Bund and East Nanjing Road ● Return flights to Beijing and from Shanghai, and four high-speed train journeys ● Comfortable, air-conditioned coach travel and transfers ● Fully escorted by a friendly, experienced tour manager and local guides in each city ● All mandatory local taxes and charges

TO REQUEST A BROCHURE OR TO BOOK Call 0303 330 0949 for the latest offers OR VISIT newmarketholidays.co.uk/gfm TERMS & CONDITIONS These holidays are organised and operated by Newmarket Holidays Ltd. ABTOT 5509. ATOL protected 2325. ABTA V7812. Standard phone charges apply. *Prices correct at time of going to press. Single supplements apply. Newmarket Holidays reserves the right to cancel, change or amend any tour.

120 goodfood.com JULY 2026

Excellent Based on more than 20,000 reviews

in the know

TRIED & TRUSTED

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

For a no-mix cocktail

For a spicy kick

WHITEBOX COCKTAILS CLOVER CLUB

RISHRIGHT YO PO CHILLI OIL TRADITIONAL

Named after a 19th-century club of Philadelphia journalists, this packs a punch at 22% ABV but the mix of gin, raspberry and lemon juice is also silky smooth. £5.50/100ml can, whiteboxcocktails.com

Crunchy, nutty and aromatic, this is inspired by a 400-yearold recipe using Qin chilli. The spice is well balanced for use in noodle and rice dishes or on eggs, fish or steak. from £9.95, Ocado and rishright.com

For a quick dinner

YUMM SINGA LAKSA CURRY SAUCE Bring a taste of Singapore to your kitchen with this ginger, garlic, lemongrass and coconut sauce, which works well with prawns, chicken or tofu. £6.49/175g, yummsinga.com

For a cooling treat

JUDE’S CHOCOLATE GUINNESS CAKE ICE CREAM Chocolate and stout are a go-to flavour combo – especially in the beloved cake. This ice cream tastes impressively like Guinness, with chewy brownie pieces scattered throughout. All that’s missing is a soft cheese swirl! £5.75/460ml, major supermarkets

For a drizzle of luxury

OPUS OLÉA EXTRA VIRGIN OLIVE OIL

Prices correct at time of printing

For summer sipping

For elevating BBQs

For transforming desserts

BELVOIR HUGO SPRITZ MOCKTAIL

CORNISH SEA SALT CO SMOKED FLAKES

STEENBERGS ORGANIC ROSE WATER

A refreshing non-alcoholic drink for summer. Grape juice (instead of prosecco) is mixed with elderflower and mint, as you’d find in the classic cocktail. It’s a delicately floral, fizzy sip. £3.50, Sainsbury’s

Cornish Sea Salt Co’s sea salt flakes are gently smoked over oak, apple and cherry wood, resulting in a seasoning with a deeply savoury edge. Use on corn-on-the-cob or grilled meats. £1.85/125g, Waitrose

Made using organic Persian Damask roses from Bulgaria, this softly perfumed rosewater adds a delicate floral note to cakes, bakes, ice cream and fruit salad. £4.99/100ml, Holland & Barrett

This artisan oil is made from single origin hand-picked Koroneiki olives, grown sustainably on a small scale in southern Greece. It instantly elevates a salad – or just dip your bread in. £17.99/500ml, opuslivewell.com

JULY 2026 goodfood.com 121

in the know

BOOKS

for

COOKS Our resident reviewer Fiona Forman tries a fun Friday night fakeaway from Spice Tonight by Kausar Raja, and casts her eye over other new titles

love Indian food so much I could eat it every day, and I’m always looking for quick dinners with only around 20 minutes after work before the kids get hangry. So, Kausar Raja’s new book, Spice Tonight, ticks all the boxes. Her everyday meals are delicious, quick and easy South Asian twists on familiar favourites – think keema-loaded jacket potatoes, tandoori chicken traybake, and butter chicken mac & cheese. It’s one of those rare cookbooks from which you want to make every single recipe – an impressive debut, considering Kausar didn’t intend to become a food writer. She was an optometrist, but during the first Covid lockdown, when opticians were forced to close temporarily, she began sharing cooking videos online as a creative outlet. Her following quickly grew into a community of hundreds of thousands. Before all that, her love of cooking was handed down by her mum. She says, “Her Pakistani recipes and cooking have massively influenced my approach to food, inspiring the South Asian twists you’ll find in the recipes. From the bold spices to the comforting flavours, each dish carries a taste of home… there’s a hint of a South Asian mum’s magic and a sense of familiarity in every bite.” I wanted a fun dish for a Friday evening, and Kausar’s chilli paneer tacos (opposite) fit the bill. You can quickly prep the paneer and sauce in the morning, so you can have dinner on the table in 20 minutes later on. They are sweet and spicy, and the soft paneer works perfectly with the crunchy tacos. Take it all to the table and let everyone assemble their own – plus an ice-cold beer for the grown-ups. 122 goodfood.com JULY 2026

Each dish carries a taste of home – there’s a hint of a South Asian mum’s magic and a sense of familiarity in every bite

in the know

Chilli paneer tacos

1 In a bowl, mix the paneer cubes with

A bold fusion that brings together the best of Indo-Chinese and Mexican flavours. These tacos are loaded with delicious paneer tossed in a glossy sauce, all tucked into crunchy shells with fresh toppings. They’re fun to assemble, quick to cook and guaranteed to liven up any fakeaway night.

the cornflour, chilli powder and 1/2 tsp salt until evenly coated. 2 Heat a drizzle of oil in a frying pan over a medium heat and shallow-fry the paneer in batches until golden and crisp on all sides. Remove to a bowl of boiling water while the sauce is being made – this helps keep the paneer soft. Drain just before adding to the sauce. 3 In a separate pan, heat the oil for the sauce over a medium heat and cook the onion and pepper for 3-4 mins until slightly softened. Add the garlic and green chilli, and cook for another 2-3 mins until fragrant. 4 Stir in the red chilli flakes, 1/4 tsp black pepper, the sugar, soy sauce, chilli sauce, ketchup and vinegar. In a small bowl, mix the cornflour with 100ml water to make a slurry. Pour this into the pan and cook for 2-3 minutes until the sauce thickens and becomes glossy. Taste and add salt as needed (the soy sauce will already be salty). 5 Add the drained paneer to the sauce and toss gently to coat. Let it heat through for 1-2 mins, then remove from the heat. 6 Warm the taco shells following pack instructions. Add a layer of shredded lettuce to the base of each shell, then generously spoon in the hot chilli paneer. Top with sliced spring onions, red chillies and fresh coriander. Serve immediately while the shells are still crisp.

SERVES 4 PREP 10 mins COOK 20 mins EASY V

Good Food recommends

For the paneer 250g paneer, cut into small cubes 2 tbsp cornflour 1 /2 tsp Kashmiri red chilli powder neutral oil (such as vegetable), for frying For the sauce 1 tbsp neutral oil (such as vegetable) 1 red onion, diced 1 small green or red pepper, diced 3 garlic cloves, minced 1 green chilli, finely chopped 1 /2 tsp red chilli flakes 1 tsp sugar 1 tbsp dark soy sauce 2 tbsp chilli sauce 1 tbsp ketchup 1 tsp vinegar 2 tsp cornflour To assemble 8 taco shells shredded lettuce 2 spring onions, sliced 2 red chillies, sliced 2 tbsp chopped coriander

You’re Welcome by Raymond Tan & Audrey Payne (£22, Murdoch Books) Malaysian baker Raymond Tan adds a South Asian twist to his sweet and savoury bakes – plus a huge amount of fun and creativity, from matcha & white chocolate cookies and pandan chiffon cake, to chive dumplings and curry buns. You can also learn to make kueh (traditional Malaysian sweets), mooncakes (Chinese pastries) and Japanese milk bread. Joyful and vibrant.

GOOD TO KNOW calcium • vit c • 1 of 5-a-day PER SERVING 467 kcals • fat 27g • saturates 11g • carbs 34g • sugars 8g • fibre 4g • protein 19g • salt 0.88g

Eat Like a Greek by Marina Georgallides (£25, Hamlyn) Holiday at home with Greek-Cypriot food writer Marina who shares recipes from her childhood. There’s classic meze that will transport you to a Greek taverna – cheese croquettes, calamari, Greek meatballs – plus everyday dinners and weekend feasts, including gyros, moussaka and slow-cooked lamb. It’s a beautiful book that comes in handy for summer entertaining. JULY 2026 goodfood.com 123

LOCAL HEROES

Rowen Halstead is an educator and influencer who uses his past experience in top restaurants to prove you can create beautiful food without harming the planet

124 goodfood.com JULY 2026

hile working at leading restaurants in London and Cambridge, I realised how unsustainable the hospitality industry can be. The average family of four throws away £1,000 in food each year, but in the restaurant business, it’s much, much more: over £400 billion is expected to be lost globally in 2026 due to food waste in retail and hospitality. Perfection is often food waste’s downfall – I’ve witnessed whole chocolate tarts thrown away because the shine wasn’t quite right. Or, a jelly dice was slightly off, so it was binned and started again. Dishes that are designed poorly produce waste. Plus, roughly 30 per cent off all food purchased by a restaurant will end up in the bin via spoilage or plate waste – it’s one of the biggest contributors to rising costs in kitchens, and is bad for the planet and environment.

So, I decided to use my knowledge to teach others about how we can turn leftover food into something that’s exquisite to eat. I’ve worked with hospitality students to create meals with food that might otherwise have gone in the bin, run zero-waste supper clubs and set up fermentation workshops. I also do private chef dinners focusing on sustainable, seasonal and local produce and minimal food waste. Recently, I joined a global group of online creators who share their real-life stories about climate change under a United Nations partnership. My aim is that, with this backing, I can make a difference in changing our food systems and reducing waste. We need to stop seeing food as a cheap and disposable commodity, and instead start treating it as a precious resource that commands respect.

Photographs KEZIA TAN

The chef on a mission to cut kitchen waste

Use what you have Whether you’re running a restaurant or home kitchen, you can reduce waste without compromising on deliciousness. • Get creative Focus on the all-important four ‘S’s: stocks, soups, salts and syrups. A chicken carcass, meat trimmings, fish bones or veg scraps can become a stock for making sauces or broths. Use what you have! Jazz it up with forgotten herbs and spices – blend dried herbs, onion and garlic skins or chillies with salt for sublime seasonings. Boil ripe fruit with sugar and water for syrups, then use them in desserts or cocktails. • Organise Stock rotation sounds tedious, but it matters. Bring older food to the front of the shelves – the forgotten

curry paste or fruit purée in the freezer can spark an idea for dinner or tonight’s special. • Support British farming Buy direct to reduce the packaging and food miles, and only buy what you need. • Think Change your mindset – every day, 25 million slices of bread get thrown away in the UK, so think twice about binning the crusts. And, you can turn surplus milk into yogurt, ricotta or paneer with very little effort. • Local Heroes stories are produced in collaboration with the Local Storytelling Exchange

FIND OUT MORE • Waste Not Rowen Find out more at wastenotrowen.co.uk or follow @wastenotrowen on Instagram and TikTok • Verified Champions A campaign to combat online misinformation around climate change, as part of the Verified Climate initiative – a joint program of the UN and Purpose: shareverified.com • WRAP An organisation on a mission to transform broken food systems: wrap.ngo

JULY 2026 goodfood.com 125

THE CUCUMBER HALVES of shame Food waste is to be avoided, but do recipe writers do enough to help home cooks avoid it? words LULU GRIMES

eeping on top of food waste in the Good Food Test Kitchen is a full-time job – or it would be, if I didn’t already have a full-time job. My bugbear at this time of year? Unused chunks of cucumber. This isn’t to throw shade – I often find myself with half a cucumber or possibly two if I haven’t been vigilant. The same goes for ends of bags of spinach, sorry-looking salad, wilted herbs and, often, floppy celery leftovers. Here’s the conundrum: if, while developing recipes and shopping for ingredients, we end up with a fridge full of bits and bobs, how is everyone coping at home? Are we giving our recipe users a fair shot at eliminating food waste, or do those halves of cucumber and leftover bits of salad languish unloved until they turn into swamp monsters? A disintegrating cucumber is particularly unlovely, so let’s get to it before it’s too late. While chatting with the team, we concluded that we don’t write enough recipes that make cucumbers the hero, requiring the use of the whole vegetable. Instead, we tend to relegate cucumbers to sides or use them as an add-on ingredient. Ditto salad leaves – recipes often cite a ‘handful’. Herbs, likewise. Celery? A few sticks is a common ask. And, cucumber fatigue can set in at this time of year. They are so obvious, so there on the chiller shelf (or pouring off the plants if you grow them) – they’re part of the ingredient lexicon that shouts, “It’s summer, buy me.” We have written a lot of recipes over the years, of course. If you want a cooling soup, quick pickles,

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smacked cucumber noodles or a cucumber spritz, we’re there for you. We have salads aplenty and, of course, a slew of great sandwich fillings, including the classic afternoon tea stalwart. We are British, after all. But cooked cucumber? Not so much. We need to up our game. Karan Gokani posted a cucumber curry on Instagram last year that’s worth a try (@karancooks), and I do occasionally barbecue cucumber to give it a smoky edge, or stir-fry chunks. For this, you do need firm cucumbers – you don’t want them giving up too much water into your finished dish. If your cucumbers are watery, salt them after cutting and leave in a sieve so they release some of their liquid, then rinse before using. The other reason you might end up with a load of cucumbers is growing your own, and you can’t control what they end up looking like. Mine, if they progress at all, are wonky at best. At least now we can often buy different types of cucumbers – the straight telegraph isn’t your only option, though it does seem to be a default. And, Burpless is the best name ever. Wonky cucumbers are the best. My fridge was a graveyard of herbs and I had a couple of green tomatoes, so I made a very green ‘swamp salad’ (p128) – an excellent pasta stirthrough or bed for grilled meat, chicken or fish.

If while developing recipes we end up with a fridge full of bits and bobs, are we giving our recipe users a fair shot at eliminating food waste?

SWAMP SALAD (aka, whatever’s-in-the-fridge salad) turn over for the full recipe and three more quick cucumber ideas

DRESSING

HERBS

The dressing is based on a technique for using lemon segments and juice that I saw in April Bloomfield’s book, A Girl and Her Pig, which made quite the stir when it came out. Food52 named it a ‘genius’ recipe. My version includes the zest. The sugar is essential to take the edge off, so don’t be tempted to skip it. April’s recipe is mustardy and has capers in it, but feel free to add what you like. This recipe also includes a little crème fraîche, because that’s another thing I always have scrapings of in the fridge. Skip it if you don’t. (Yogurt, cream or buttermilk are also options.)

Parsley and dill are my choice, because that’s what I had. Basil would also be good, as would a smattering of oregano or that rare beast, chervil. If you adore coriander, then that can also work.

LEMON

Non-negotiable. A lime won’t work in the same way, but you might get away with a sourish orange.

MOZZARELLA AND OTHER ADDITIONS I’ve bulked my salad up with mozzarella, because I like the sharpness of the dressing against the milky cheese, and the textures of crunchy cucumber, pistachios and tomato flesh need something substantial and soft. You could spread goat’s curd or labneh on a plate and pile the salad on top, or crumble in some mild goat’s cheese instead (or skip the cheese entirely). If you want some pings of flavour, add capers, chopped olives or a spoonful or two of Vadasz hot & sweet jalapeño relish. The latter is essential to my fridge.

TOMATOES

When it comes to those boxes of mixed tomato varieties, I have form – hence the green tomatoes (variety, not ripeness), which are juicy and not as sweet as the red ones I usually use. You could also use yellow, if that’s what you have, or even red – you’ll just have to rename the salad!

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Swamp salad SERVES 2 as a main, 4 as a side PREP 15 mins NO COOK EASY V

1 lemon 3 tbsp extra virgin olive oil, plus extra to serve 1 tbsp crème fraîche, cream or yogurt (or more, if you want a creamier dressing) 1 /2 tsp caster sugar 1 /2 cucumber, several cucumber ends or two small cucumbers, cut into chunks or slices 2 green (or other) tomatoes, cut into wedges small bunch of parsley, roughly chopped small bunch of dill, roughly chopped handful of pistachios, shelled and roughly chopped 1 large mozzarella ball (optional)

1 Grate the lemon zest into a bowl, then slice off the rind and pith. Use a small, sharp knife to slice between the membrane and release the segments into the bowl. Squeeze in any juice, including any that might be in the skin you’ve cut off. 2 Add the oil, crème fraîche, plenty of seasoning and the sugar, then whisk everything together. The lemon juice will emulsify with the oil and the crème fraîche will provide creaminess.

3 Put the cucumber and tomatoes in a bowl, then add most of the herbs and pistachios, and pour over most of the dressing. Toss everything together. Tear the mozzarella into the salad, if using. Add the remaining dressing and scatter over the remaining herbs and pistachios. Drizzle over a little more olive oil, if you like. If you’re

not eating this straightaway or eating this over more than one day, it will continue to give off liquid in the fridge – it will taste nice, but look even more swampy. Don’t leave it too long, though. GOOD TO KNOW calcium • vit c • 1 of 5-a-day • gluten free PER SERVING (4) 327 kcals • fat 27g • saturates 12g • carbs 4g • sugars 3g • fibre 2g • protein 15g • salt 0.71g

3 MORE IDEAS Quick pickled cucumbers Trim the ends off 1 large cucumber, then halve crosswise and spiralize or peel into thick ribbons. Toss with 1 tsp sea salt flakes, put in a colander and let stand for 15 mins. Squeeze out the excess liquid using your hands, then pat dry using a tea towel. Combine 1 tbsp caster sugar, 1/2 tsp coriander seeds and a small handful of chopped dill in a bowl, then stir in the cucumber ribbons.

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Cucumber soup Roughly chop 1 cucumber and set aside. Cut a third off another cucumber and finely chop, then roughly chop the rest of that cucumber. Tip all the roughly chopped cucumber into a blender or food processor with 150g Greek yogurt, the juice of 1 lime, the leaves from 3 mint sprigs and a small bunch of chives, chopped. Blitz until smooth. Taste and add a little more lime juice, if needed. Divide the soup between bowls and scatter over the finely chopped cucumber and more mint and chives. Drizzle with rapeseed oil just before serving.

Herby warm cucumbers with lemon Heat 2 tbsp olive oil in a large saucepan and cook a small handful of mint, chopped, for 1 min. Cut 2 cucumbers into thin ribbons using a vegetable peeler, then stir these into the mint. Toss and cook for 2-3 mins to warm through. Remove from the heat and toss through a small handful each of parsley and dill, chopped, and a splash of lemon juice. Tip onto a platter and season with more lemon juice, if you like, and a sprinkle of lemon zest.

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s ’ t a h W PLAN

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Y L D N E I R F T E

WA YT

Should we be going for high-welfare meat or veg-based dishes on the grill this summer? Food campaigner and writer Mallika Basu speaks to the experts to find out

130 goodfood.com JULY 2026

s the aroma of sizzling grills fills the air on balmy days, it’s a timely reminder of the power of barbecue season to shape more planet-friendly choices. For some, it’s about piling on meat in the heat, with the occasional nod to plant-led eaters. For others, vegetables take centre stage, with plant-based alternatives making an appearance. But for those of us who enjoy a wide, varied diet, what’s the most conscious choice?

THE CASE FOR BETTER MEAT Better meat is ethical and sustainable. According to ethical pig farmer and commentator Helen Freeman, that comes down to three things: high animal welfare, low harm to nature and climate, and fair outcomes for people. “The animal should be able to enjoy natural behaviours, have space, be handled well and experience a calm end. Farming should build soil, protect water and support wildlife without relying on huge amounts of imported feed. And farmers should be able to make a living, while shoppers understand how the animal was raised,” she says. In many mixed and regenerative systems, animals play a vital role in keeping farms fertile and resilient. They help nourish the soil, reducing the need for fertilisers and chemicals. Despite this, most of the meat we eat globally still comes from intensive or factory farms. In the UK, the picture is more mixed. Beef cattle usually graze outdoors for much of their lives, though some are finished indoors on grain. Despite this, most of the meat we eat globally still comes from intensive systems. For pigs and chickens, indoor rearing is more common, often in large-scale systems designed for efficiency and to manage disease risk. In some cases, such as bird flu outbreaks, keeping birds inside is a requirement rather than a choice. These systems can help keep costs down, but they also limit animals’ ability to roam and express natural behaviours. These systems allow producers to rear animals faster, using fewer resources and at lower cost, making meat cheaper for us. Prices have always shaped how we shop, but they often don’t reflect the true cost of meat. Cheap meat can be incredibly expensive – it’s just that we don’t pay for it at the checkout but through soil degradation, animal welfare and our health. Efficiency often comes at a cost to animal welfare, too. Animals in factory farms are frequently confined in conditions removed from how they would live naturally. Chickens, for example, can be cramped and overstimulated, reaching slaughter weight in just

Cheap meat can be incredibly expensive – it’s just that we don’t pay for it at the checkout, but through soil degradation, animal welfare and our health 35 days. This is up to four times faster than they did 50 years ago. Beef and other ruminants such as lamb and goat have the largest environmental footprint. Ruminant animals digest tough, fibrous plants like grass, producing methane as a byproduct. Methane remains in the atmosphere for around 12 years but is 84 times more potent than carbon dioxide over a 20-year period. The impact, however, depends heavily on the system: what animals are fed, how land is managed, and whether grazing is part of a wider approach that supports soil health and nature. That said, there are trade-offs everywhere. The Better Chicken Commitment, a European initiative to improve welfare through slower-growing breeds and more space, is likely to increase environmental impact, as birds live longer and consume more feed. There are also health considerations. Meat can be a valuable source of protein, iron and vitamin B12. However, high consumption of red and processed meat has been linked to an increased risk of conditions •

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THE CASE FOR PLANT-BASED The Planetary Health Diet, a framework designed to support human and planetary health, recommends that our meals lead with plants and grains. Barbecue season is no exception. It’s an opportunity to rethink what goes on the grill – more vegetables, more fruit and plenty of charred delights for the sides. As Melissa Thompson, author of new barbecue cookbook 132 goodfood.com JULY 2026

Fired Up, puts it: “Cooking vegetables on the barbecue makes them the best version of themselves – crispy, smoky, buttery, caramelised and full of flavour. Everyone thinks it’s all about the meat – it really isn’t.” There is a growing movement to help us eat more plants, bringing together brands, retailers and experts. But “plant-based” is a broad church. It includes whole foods like beans, lentils, grains, nuts and vegetables, along with traditional processed ingredients such as tofu and tempeh. It also incorporates plant-based meat alternatives (PBMAs), designed to replicate the taste and texture of meat. These products are typically made from ingredients such as wheat gluten, soya, pea protein or mycoprotein (derived from fungus). While they may feel like a modern innovation, they’re not new. Chinese cuisine expert Fuchsia Dunlop has written about “mock meats” being created in Buddhist monasteries as far back as the 10th century. Today’s versions are more engineered, often containing added oils, salt and stabilisers, and sometimes fortified with vitamins and minerals. Their purpose is to offer an option for those looking to reduce meat without giving up the experience of eating it. As Indy Kaur of industry initiative Plant Futures, which created the Meat Free Made Easy campaign, explains: “These suit our busy lives, need

(second spread) GEORGE CLERK / E+ / GETTY, ISTOCK / GETTY IMAGES PLUS

such as heart disease and certain cancers, particularly when eaten in large amounts. How much we eat, how often, and what it replaces in our diet matters. Julian Baggini, author of How the World Eats: A Global Food Philosophy, agrees with many experts that we should reduce meat consumption. But he also cautions against overthinking it: “It’s too complicated. Don’t fixate. The best thing to do is to find a trusted supplier for pasture-reared meat and enjoy it in smaller quantities.” There is also growing resistance to cutting out meat completely, with a shift towards farming systems summarised with “it’s the how, not the cow”. Helen’s advice is ultimately about being more mindful: eat better meat, less of it, waste less, and don’t make it the default centre of every meal.

Photographs (first spread) JONATHAN GREGSON, ALAN HOPPS / MOMENT / GETTY

Cooking vegetables on the barbecue makes them the best version of themselves – crispy, smoky, buttery, caramelised and full of flavour

for convenience, support eating together as a family, and many offer a substitute for meat with minimal processing, natural herbs and spices and great flavour.” From an environmental perspective, the case for plant-based alternatives is strong. Research suggests that PBMAs can have up to an 89% lower environmental impact than traditional animal-based proteins. When it comes to health, the picture is more nuanced. The level of processing in some plant-based foods has raised questions about how these products compare nutritionally to whole foods. Not all processing is problematic, but it does mean that nutritional quality can vary. The picture is also evolving. Newer products are aiming to be less processed, and many brands are reworking recipes to focus on simpler, more recognisable ingredients. As Isabelle Sadler of Plant-Based Health Professionals notes: “On average, PBMAs contain less saturated fat and more fibre per 100g than animal meat. Because the ingredients can vary so much, so too can the nutritional content of these products.” Like most experts, she emphasises that the healthiest diets are centred on whole plant foods. However, she points out that eating plant-based burgers or sausages occasionally as part of a balanced diet is unlikely to be harmful and may be a better choice than meat. “If you’re buying them with nutrition in mind, look for products that are lower in salt and fortified with key nutrients,” she advises. At the barbecue, this might look like a table where vegetables take the lead. Importantly, there are no black-and-white answers. It’s not as simple as meat being good or bad, or plant-based being better or worse. What matters is how our food is produced and the effort we make to understand it. Because in the end, the care taken to produce what we eat matters just as much as what ends up on our plate.

Try something different

Crispy potato, pepper & chorizo skewers SERVES 6-8 PREP 10 mins COOK 30 mins EASY

Enjoying plant-based burgers or sausages occasionally is unlikely to do harm, and is often a better environmental choice than meat • Mallika Basu is a food writer, commentator and adviser. She’s the author of In Good Taste: What Shapes What We Eat and Drink And Why It Matters (out now) and two Indian cookbooks.

500g baby new potatoes 3 Romano or red peppers, cut into chunks 250g cooking chorizo, cut into chunks 2 tbsp olive oil 2 rosemary sprigs, leaves picked and roughly chopped 70g mayonnaise 1 small garlic clove, finely grated ½ lemon, juiced small pinch of smoked paprika (optional) few sprigs of parsley leaves, picked (optional) salad, to serve (optional)

for 12 mins until a skewer can easily be inserted. Drain and leave to steam-dry. Toss the potatoes with the peppers, chorizo, olive oil and rosemary in a large bowl. Take six to eight large metal skewers and thread the potatoes, peppers and chorizo alternately onto them. Barbecue for 10-15 mins or until lightly charred on the outside, or grill for 5-6 mins on each side. 2 Mix the mayonnaise, garlic and lemon juice together in a small bowl. Sprinkle with some paprika, if you like. Serve the skewers with the parsley scattered over, if using, and the garlic mayo and salad on the side. PER SERVING 355 kcals • fat 26g • saturates 6g • carbs 16g • sugars 5g • fibre 4g • protein 12g • salt 1.5g

1 Heat a barbecue or grill. Bring a pan of lightly salted water to the boil. Add the potatoes and cook JULY 2026 goodfood.com 133

Barbecue season is an opportunity to rethink what goes on the grill – more vegetables, more fruit and plenty of charred delights

Pulled BBQ aubergine & black bean burgers Enjoy a satisfying veggie burger with moreish smokiness. To keep it vegan, check the labels on the buns and use plant-based butter and coleslaw. SERVES 4 PREP 15 mins COOK 45 mins EASY V

2 large aubergines, pricked all over with a fork 1 tbsp olive oil 1 large onion, thinly sliced 1 heaped tsp garlic granules 2 tsp smoked paprika 1 tbsp demerara sugar 1 tsp dried oregano 5 tbsp barbecue sauce

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400g can black beans, drained 4 burger buns, toasted and lightly buttered (check the labels to ensure vegan if needed) red onions or pink pickled onions, lettuce, vegan coleslaw and corn on the cob, to serve (optional)

1 Heat the grill to high and grill the aubergine, turning occasionally, until blackened and soft all over, about 20-30 mins. Set aside to cool. 2 Meanwhile, heat the oil in a large ovenproof pan over a medium heat, add the onion and fry until softened and golden, about 10 mins. Heat the oven to 200C/180C fan/gas 6. 3 Peel the skin from the cooled aubergine and discard it, or scoop

out the flesh using a spoon, then put in the pan with the onion. Add the garlic granules, paprika, sugar, oregano, 1 tsp sea salt and 1 tsp black pepper. Stir until aromatic, then mix in the barbecue sauce along with the black beans. Season and bake until the sauce is rich and thick, and the aubergine resembles pulled pork, about 10-15 mins. 4 Pile into the burger buns with the red onions or pink pickled onions and any other burger fillings of your choosing. Enjoy with coleslaw and corn on the cob on the side, if you like. GOOD TO KNOW vegan • low fat • low cal • folate • fibre • 3 of 5-a-day PER SERVING 439 kcals • fat 8g • saturates 2g • carbs 69g • sugars 20g • fibre 13g • protein 16g • salt 1.4g

HOLIDAYS

Europe’s most beautiful coastal escapes

Buy one, get one half-price*

Choose between Italy or Montenegro for eight days half-board with included excursions, departing September and October 2026 First person from £1,439; second person, now from £719.50 using voucher code GFHALF until 23 July 2026* Italian Riviera – Portofino, Cinque Terre, Pisa, Lucca, Florence & Tuscany

Montenegro & the Budva Riviera – Budva, Kotorska Fjord & the Montenegrin Coast

Discover the wonderful contrasts of the Italian Riviera and Tuscany in one of the most beautiful regions of Italy. With an included programme of excursions to exclusive resorts and breathtaking coastlines, historical cities and ancient towns, picturesque villages and rolling hills.

Explore Montenegro’s coastal charm on this unforgettable holiday. Stroll through Budva’s enchanting Old Town alongside a guide, rich with history, cobbled streets and charming cafés.

Included in the price Included in the price ● A guided tour of Florence, a boat trip to Portofino and

excursions to Pisa, Lucca and Cinque Terre ● Seven nights’ half-board in a three-star hotel ● Twin or double bedroom with en-suite ● Return flights from nine regional airports to Pisa,

luggage and hotel transfers ● Services of a Mistral Holidays tour manager ● ATOL protected

Accommodation The family-owned three-star Hotel La Pace is typical of the hotel offering. All hotels have a bar and continental breakfasts and evening dinners served in the dining room. Bedrooms have an en-suite and TV. A four-star hotel is available for a supplement. There are a variety of small, family-run three- or four-star hotels in Lido di Camaiore, Marina di Pietrasanta and Forte dei Marmi.

● A cruise into the Kotorska Fjord and a guided walking tour

of Budva Old Town ● Boat cruise along the Montenegrin Coast and fish picnic ● Seven nights’ half-board hotel accommodation ● Twin or double bedroom with en-suite and balcony ● Return flights to Tivat or Dubrovnik with luggage and

hotel transfers ● Services of a Mistral Holidays tour manager ● ATOL protected

Accommodation Enjoy a private beach area, outdoor pool (seasonal) with sun terraces at the four-star Hotel Mediteran, Becici. En-suite bedrooms feature a balcony, free wi-fi and a TV. Savour the buffet in the hotel’s restaurant and unwind in the stylish lounge bar.

TO BOOK OR FOR MORE INFORMATION Visit mistralholidays.co.uk OR CALL 01352 756 864 (open Mon-Fri, 10am-5pm) and quote GFHALF TERMS AND CONDITIONS Offer expires 23 July 2026. Lines are open Monday to Friday, 10am to 5pm. Operated by Mistral Holidays. ABTA V0669 and ATOL protected 6900. Subject to availability and full T&Cs apply. Single room supplements apply and flight supplements apply from some airports and dates. Prices are per person, based on two people sharing a twin or double room. *Discount offer applies to new air holiday bookings only and applies to the base holiday price and excludes any supplements or upgrades. Discount codes cannot be used in conjunction with any other discount codes Prices shown are inclusive of current discounts and are subject to flight and accommodation availability. Prices are subject to change without notice and will be confirmed upon enquiry, see our website for latest pricing, T&Cs and more holiday details. Should circumstances require, we reserve the right to use an alternative hotel of a similar standard. For the Italian Riviera holiday holiday you will be accommodated in one of our selected three- or four-star hotels in Lido di Camaiore, Marina di Pietrasanta or Forte dei Marmi.

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Small space BIG DIFFERENCE No matter how little space 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 of them, the more you snip, the more they keep producing.

CHIVES PLANT Apr-Jun HARVEST Jun-Sep STORE Use fresh Chives are a great addition to your herb collection. With grass-like, subtly onion-flavoured leaves and miniature purple allium flowers, it’s a pretty herb that’s also loved by bees. The leaves and flowers make lovely summer garnishes for salads and soups. Grow chives in moist but welldrained soil or compost, in full sun to partial shade. Harvest leaves and flowers as and when needed. They grow well in large pots, but grow better in the ground. Sow in small pots or modules in spring – they need to be in environments between 20-25C to

germinate, so use a heated propagator or put plants on a warm windowsill – seedlings should appear within three weeks. There’s no need to thin them out unless your pot is very crowded. When seedlings are 5cm high, transplant into 20cm pots of peat-free, multi-purpose compost. Grow the young plants in cooler conditions, hardening them off for about a week before planting outside. Snip as required, cutting the leaves from the base of the plant. Pot-grown chives need dividing and repotting every couple of years; chives in the ground can become congested, too. Lift and divide congested clumps to rejuvenate them, and plant out the divisions to make new plants.

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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COOK WITH CHIVES Potato scones with smoked salmon & soured cream SERVES 2 PREP 20 mins COOK 35 mins EASY

1 large Maris Piper potato (about 225g), quartered 2 tbsp unsalted butter, plus extra for frying 60g plain flour, plus extra for dusting 1 /2 tsp baking powder vegetable oil, for frying 100g smoked salmon or trout 60g soured cream 1 tbsp finely chopped chives

1 Bring a small pan of water to

PER SERVING 489 kcals • fat 27g • saturates 14g • carbs 42g • sugars 3g • fibre 3g • protein 19g • salt 2.6g

tip POTATO SCONE HASH Turn leftover scones into a doublefried hash by breaking them up and lightly frying with butter. Crack in eggs and add smoked salmon or crispy bacon, if you like.

Photographs TIM SANDALL / GARDENERS WORLD MAGAZINE AND TEMMUZCAN / E+ / GETTY

the boil and cook the potatoes for 12-15 mins until tender. Drain and leave to steam-dry. Return to the pan and mash with the butter. Stir in the flour, baking powder, 1/2 tsp salt and a grinding of black pepper.

2 Tip the mixture onto a lightly floured work surface and press into a circle about 15cm wide and 1cm thick. Cut into four wedges. 3 Heat a splash of oil and knob of butter in a non-stick skillet or frying pan over a medium heat and fry one of the scones for 3-4 mins on each side until golden brown. Repeat with the remaining scones. 4 Divide the scones and smoked salmon or trout between two plates, then top with the soured cream and chopped chives. Season and serve.

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G R E AT ES CA PES

THE AUSTRIAN OUTDOORS Head He ead to the mountains mou untaains for a family get getaway taway thatt perfect perfectly tly blends outdoor activities and relaxation for adults words LILY BARCLAY

et high in the Salzburg mountains, Moar Gut delivers the kind of alpine escape that makes travelling with children feel refreshingly easy. The hotel has been thoughtfully designed to create an abundance of experiences to keep kids happy, whether you’re visiting in winter or summer. The working farm is at the heart of the experience, giving children a genuine opportunity to immerse themselves in nature. On arrival, children can choose to adopt an animal – llamas, bunnies, goats and ponies are all up for grabs – and are given feeding responsibilities throughout their stay (their names are even hung outside the

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animal pens). There’s also the chance to care for and ride ponies. Beyond that, there’s an impressive range of activities to keep younger guests occupied: an indoor trampoline park, climbing wall, basketball and football courts, and a well-equipped gaming centre, to name just a few. Meanwhile, the hotel’s beautiful interiors offer plenty of space for adults to relax with an aperitif and take in the mountain views. In summer, there’s a natural outdoor lake, while in winter, the hotel offers a ski school on its own mountain just outside, along with a private ski slope. The spa offering reinforces the balance between family time and adult downtime. There’s a generous indoor

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Photographs MATTHIAS WARTER, PLANG WALLNER

The working farm is at the heart of the experience

family pool with a splash slide, baby pool and even a child-friendly sauna, alongside a spectacular heated outdoor pool overlooking the mountains. This sits alongside exclusive adult-only areas, including saunas, steam rooms and a heated whirlpool. It’s entirely possible to spend time together and still slip away for a moment of proper relaxation. Rooms strike a thoughtful balance between modern alpine design and practical family living. Expect warm woods, soft textures and plenty of space, with layouts that genuinely work – separate sleeping areas for children, generous storage and balconies framing wide, uninterrupted mountain views. The hotel runs on a full-board basis, with a series of offerings throughout

the day. Between meals, homemade Austrian doughnuts, cakes and savoury snacks are available. Breakfast is a highlight, with both an à la carte menu and generous buffet featuring produce from the surrounding area as well as the hotel’s own farm – think fresh breads, eggs, local cheeses and cured meats, freshly prepared fruit, juices and even champagne. The coffee is excellent, too. Lunch is simple, but focused on high-quality, fresh ingredients, with soups, salads, breads and a small selection of main courses, alongside an ice cream bar that’s a hit with children. Dinner is a more elevated affair, with a six-course menu featuring dishes such as truffle linguine, seasonal soups and perfectly seared steak.

To get there, fly to Salzburg, then transfer by car (it’s around one hour and the hotel can arrange a private taxi for you). At Moar Gut, childcare, spa access and activities are included, making it easy to budget once you’re there. Rooms are designed with families in mind, with options to suit different group sizes.

HOW TO BOOK Rates start from £520 per night for a double room, including gourmet fullboard and professional childcare. moargut.com/en

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T H R EE PL AC ES TO V I S I T

A WEEKEND IN DEAL

Enjoy a scenic walk and fine local produce in this historic town on the Kent coast words CHRISTINE HAYES

eal has long been an appealing coastal town: a fishermanfriendly pier, endless shingle beach and a high street that feels resolutely independent. In recent years, a new wave of chefs, food writers and hoteliers with local roots has raised the bar, giving the town a sharper food focus without diminishing its charm. Kent’s produce, both coastal and of the land, underpins it all – there are proper fishmongers, butchers and delis, alongside secondhand shops and vintage spots. Characterful pubs like The Ship sit easily with newer coffee shops and wine bar Le Pinardier, with its low-intervention wine list and small plates. Straightforward to reach by train, it’s ideal for a weekend, with sea swimming, beach and pier walks.

UPDOWN FARMHOUSE Just outside town, Updown Farmhouse is a 17th-century farmstead balancing old-fashioned hospitality with modern taste. Rooms and cottages are layered with oversized artworks, books and vintage finds, while a library, drawing room and honesty bar encourage you to settle in. The conservatory restaurant, with vines trailing along its beams and views of the gardens, centres on seasonal, wood-fired cooking. Lunch might include braised lamb leg with lentils & salsa verde and panna cotta with wild strawberries. The owners’ hospitality connections bring a steady programme of guest chefs, attracting

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A new wave of chefs, food writers and hoteliers has raised the bar

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local foodies. Its new Bar Vita offers martinis, negronis and small plates, while the rooms’ minibars include imaginative pre-mixed cocktails, such as a tarragon gimlet. A kitchen garden, woodland walks and heated pool make it easy to fill a day without leaving the grounds. updownfarmhouse.com

Photographs YUKI SUGIURA, HOLLY FARRIER

THE ROSE On High Street, The Rose has been part of Deal life for 200 years, evolving into a polished boutique hotel. Bold interiors and an informal dining room, plus a bar that draws a crowd for beers, cocktails or coffees, make it a lively local hub. Set lunches are particularly good value, with dishes such as sage & courgette fritters, dayboat mackerel and olive oil cake, while dinner might run to roasted cod with charred cucumber or chicken schnitzel. Sundays bring a proper roast with all the trimmings. Breakfast is more inventive than most, with options like Scotch woodcock (anchovy-topped scrambled eggs) or beans and sausages sourced from The Black Pig across the road. Bedrooms mix vintage furniture with bold colours, finished with indulgent touches, like a decanter of brandy on the landing if you fancy a nightcap. therosedeal.com

JENKINS & SON STREET FOOD BAR For something more casual, Jenkins & Son captures Deal’s relationship with the sea. This fourth-generation fishmonger has evolved into a hybrid

space: part fish counter, part shop, part seafood bar. Lunchtimes are busy and there’s often a small queue; the drill is to find a perch, order at the counter, and make friends with your neighbours – it’s mostly communal seating and popular with all generations. Fish comes from local boats and line fishermen – go classic with fish finger sandwiches or fancy with oysters and a bottle of Chapel Down. There are also contemporary street-food touches, such as monkfish tacos. Jenkins & Son shows how a traditional business can adapt while staying true to its heritage. jenkinsandsonfishandgame.co.uk

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Photographs MARCOS RADICELLA, BLANCHI COSTELA/MOMENT/GETTY, ISTOCK/GETTY IMAGES PLUS, JUAN FRANCISCO ALVAREZ ACOSTA/ALAMY STOCK PHOTO

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

ASADO

CHIMICHURRI

PROVOLETA

DULCE DE LECHE

The way to Argentina’s heart is through its asado, or barbecue, also known as parrillada. Don’t leave the country without spending a leisurely afternoon beside the warmth of a grill feasting on copious grilled meats. Expect to find beef, pork, ribs, sausages, blood sausages and sweetbreads hot off the fire.

Argentina’s go-to condiment, chimichurri is a salsa made of finely chopped parsley, oregano, onion, garlic, chilli pepper flakes, olive oil and a touch of acid, such as lemon or vinegar. It’s sometimes used as a marinade, though most often found blanketing grilled meats and other savoury food.

Argentinians give a whole new meaning to grilled cheese. A consequence of the significant Italian immigration to Argentina, provoleta is the country’s variant on provolone. Pungent, sharp, sliced discs of the cheese are topped with chilli flakes and herbs, then grilled and finished with a drizzle of olive oil.

Loosely translated as ‘milk jam’, this thick caramel is the result of condensed milk being slowly reduced until sweetened and sticky. Look for it in everything from alfajores and dessert empanadas to another national favourite, helado (ice cream) where it is liberally drizzled over and downed by the kilo.

ARGENTINA

There’s a huge variety of delicious things to try in this vast country – here are just a few of them words CAITLIN ZAINO

ALFAJORES

EMPANADAS

CHORIPÁN

Argentina is said to be the world’s largest consumer of alfajores, crumbly biscuits sandwiching jams, mousses or dulce de leche. Alfajores’ roots lie in the Arab world, brought to southern Spain by the Moors. Spaniards later carried the sweets to Argentina, and no one has looked back since.

Another gift from the Moors to the Spanish and Argentinians, where this cheap, portable meal became popular among the working classes. Similiar to a pasty, empanadas are deep-fried or baked, then filled with a sweet or savoury stuffing, depending on the province.

A must before a football match, a go-to among taxi drivers and a mainstay at markets and street stalls, choripán is the ultimate street food. Made with pork and beef chorizo cooked over charcoal, the sausage is grilled, then butterflied, topped with chimichurri and served between crusty bread.

MATAMBRE ARROLLADO This super-slim cut of beef, like a flank steak, is thinly sliced then stuffed with vegetables, hardboiled eggs, herbs and olives. The meat is rolled around the filling, then boiled, baked or grilled. The perfect starter while you’re waiting for the rest of the asado to cook.

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THE TRIP LIST

CARDIFF FOOD FESTIVAL 3-5 July Experience the best of Cardiff’s food scene across three days along the waterfront. Shop cakes and bakes, meats and cheeses, craft ciders, artisanal ice cream and handmade arts and crafts. Tickets free Location Cardiff Bay visitcardiff.com/food-drink-festival

Enjoy the midsummer sunshine at a market or festival, or join us for an outdoor podcast compiled by RACHEL GUNTER

DUNOON FOOD FESTIVAL

ROEBUCK ESTATES SUNSET SIPPING Friday (and select Thursday) evenings in July Unwind in the beautiful South Downs at Roebuck Estates where you can enjoy a long summer evening with their classic cuvée in hand. Or, make a day of it with a tour and tasting package. Tickets from £15 Location Petworth, West Sussex roebuckestates.co.uk

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IN CONVERSATION AT KEW GARDENS 9-11 July Join us along with our colleagues at Radio Times and History Extra for the In Conversation series where Mathew Horne and Joanna Page (aka Gavin & Stacey) will be among those podcasting live. Tickets from £28 Location Kew Gardens, Richmond inconversationlive.co.uk/kew-gardens

CAMP BESTIVAL 30 July-2 August See headliners like Bastille, Billy Ocean, Fatboy Slim and more at this family-friendly festival. Offstage, try dance workshops, yoga, grow-your-own demos and much more. Tickets see website (below) for options Location Lulworth Castle, Dorset dorset.campbestival.net

Photographs HAYLEY BRAY PHOTOGRAPHY

25-26 July Across a weekend of workshops, tastings and talks, you can also browse stalls selling local products, including cheese, sweet treats and drinks, plus plenty of street food. Discover Dunoon’s Rhubarb Festival, too, complete with games and growing demos. Tickets free Location Castle Gardens, Dunoon dunoonpresents.co.uk/ event/taste-dunoonfood-drink-festival

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

ADVERTISING

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

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

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

DIVERSITY & INCLUSION Director of belonging and creator network Ridhi Radia

MARKETING & SUBSCRIPTIONS SUBS

CONTRIBUTING EDITORS

Group content & production manager Stella Papamichael Content & production manager Sarah Nittinger maternity cover (Marianne Voyle) Multimedia production editors Dominic Martin, Katie Hopkins Contributing senior sub-editor Fiona Forman Senior multimedia sub-editors Hannah Guinness, Tom Stevens Multimedia sub-editor Zazie Atkinson

Victoria Moore Kerry Torrens (nutrition)

Brand growth lead Dan Elton-Allisett maternity cover (Natasha Gandotra) Audience development manager Alice Johnston 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 designers Laurie Newman, Owen Connolly Multimedia designer Jordan Edmonds-Moore Junior multimedia designer Michella Adetunji

Circulation & trade marketing director Martin Hoskins Newstrade marketing controller Gareth Viggers Senior newstrade marketing executive Lance Pereira

INTERNATIONAL

PRODUCTION

Director of international licensing Tim Hudson Head of licensing Tom Shaw Head of partners, brand management & ethical compliance Molly Hope-Seton Head of syndication Richard Bentley

Production director Koli Pickersgill Production manager Lee Spencer Senior production controller Leanda Holloway Senior repro technician Darren McCubbin

Get the best from our recipes We test them thoroughly to ensure they work for you  Read the recipe before starting. Basic storecupboard ingredients, like salt, aren’t included in the ingredients list.  Use standard measuring spoons for accuracy, especially for things like spices, yeast and salt.  Where possible, we use humanely reared and produced British meats, poultry and eggs, and sustainably sourced seafood.  To avoid waste, we suggest how to use any leftovers you may have from our recipes.  Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella.  We try to avoid using plastic. You’ll find instructions to wrap or cover, but we won’t specify what to use unless it is vital to the recipe.

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

How we label our recipes Vegetarian (V) or vegan recipes are clearly labelled, but be sure to check the pack ingredients.

OUR AWARDS BSME Awards 2024

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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.

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

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BSME Awards 2023 The Readly Award Good Food What’s Your Perfect Comfort Food? (October 2022)

The Publisher Podcast Awards 2023 Best Food & Drink Podcast Good Food Podcast

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Media Brand of the Year (Consumer Media) Good Food

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Writer of the Year Melissa Thompson, Good Food

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

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last bite

Test. Taste. Repeat.

A snapshot of what we’ve been cooking, filming and loving in the Test Kitchen Meeting our heroes Standout moment of the month for us – and especially for our digital commissioning editor Lucy Roxburgh – was getting to sit down with the legendary Gordon Ramsay. A real pinch-me moment – he was full of laughs and top kitchen tips.

Sourdough superstar Skills editor Barney Desmazery, also our resident bread expert, brought his sourdough wisdom to the office by hosting a masterclass for the team. He showed us the full process, from creating your starter to the final beautiful loaf. Thank you, Barney!

Leftovers turned into larb for lunch! In the interests of reducing waste, we took on the challenge of using up leftover mince – and honestly, we’re not complaining! We put our thinking caps on and threw together a vibrant, zingy Thai-inspired larb-style salad for the whole team to share. Waste not, feast lots! 146 goodfood.com JULY 2026

Behind the scenes of Table for Four Recording a podcast, plus cooking and serving great food all at the same time? Joanna Page and Mathew Horne have been in recording a new series (see p98) – they make it look easy!

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

e h t n e h W a t i s e k a heat m n u r n u f - eauty not-sao b dy for the Be re ummer of British s

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