Issuu

BRING ON THE HOLIDAY SUNSHINE

A TASTE OF SARDINIA, MOROCCO & GREECE

August 2026

August 2026 A

Green veggie lasagne • Garlic bread steak sandwich • Peach melba icebox cake

Swirly blackberry cheesecake brownies

GENIUS WAYS TO BOOST YOUR PROTEIN 16-page guide inside

Get your

+ NEW SERIES Diana Henry’s all-time greats

MEAT-FREE BBQ It’s a game-changer

bake on!

£6.99

Add the wow with our new Good Food Baking Club

NEW-STALGIA! Fish & chip burgers | Coronation chicken skewers

Welcome to

AUGUST N

ostalgia conjures up different things depending on your age. For me, it’s (cough) the 1970s: long summers, jumpers for goalposts, Angel Delight, beetroot-stained salads and roast cow’s heart for Sunday lunch. Simple, happy times. Some call it nosh-talgia; we prefer new-stalgia. Turn to page 29 and you’ll find all the classic dishes you remember, given a brilliant modern twist: battered fish burgers and curry mayo, coronation chicken skewers, a ploughman’s reimagined as a sunshine salad with cheddar croutons. And, a peach melba icebox cake that requires zero baking. The flavours you grew up with – just a whole lot better. Then, turn to page 8 for something we’ve wanted to do for a long time: the launch of the Good Food Baking Club. Each month, our head of food Cassie and the Good Food cookery team will share their go-to recipes and the techniques that genuinely lift your baking, because small details make all the difference. This month, it’s our cover-star blackberry cheesecake by brownies, salted almond & chocolate chunk cookies and a banana & pecan coffee cake. Discover The Ultimate, Good Food’s new YouTube series, Bake along and share your results using where Barney Desmazery #GFBakingClub. cooks our most-loved recipes and reveals the tested Embrace the new-stalgia. Join the Baking techniques that make them Club. August doesn’t get much better than this.

3 OF

MY FAVES this month

CORONATION CHICKEN SKEWERS Sticky, charred and gently spiced, these skewers (p34) come with all the retro glamour of classic coronation chicken but with full-on summer vibes.

THE

ULTI

MATE

Keith Kendrick, Group magazines editor @keithk_goodfood

truly exceptional. From fluffy yorkshires and silky risotto to pillowy cinnamon rolls, watch new episodes every week on the Good Food YouTube channel and subscribe today.

Two soft, coffee-soaked sponges sandwiched with mascarpone icing and toasted pecans. Tastes even better the next day – if you can wait that long (p14).

Watch now

FRIENDS of GOOD FOOD

Editor’s portrait GABBY HARRINGTON

BANANA & PECAN COFFEE CAKE

GARLIC BREAD STEAK SANDWICH Charred steak, melting garlic butter and a sharp mustard mayo, all packed into toasted ciabatta (p52). A real treat for a Monday night.

ON THE COVER Recipe CASSIE BEST Photographer CHELSEA BLOXSOME Shoot director RACHEL BAYLY Food stylist AMY KINNEAR Stylist JO HARRIS

Nargisse Benkabbou Chef Nargisse brings warmth and ease to Moroccan home cooking (p92), including a whole stuffed chicken that’s a weekend staple in her own kitchen.

Yiannis Mexis Mykonos-born founder of London’s Pyro, Yiannis treats fire as an ingredient in its own right (p116). His cooking is bold, modern and full of character.

Diana Henry Award-winning food writer and long-time Good Food contributor Diana revisits her most memorable fish and seafood recipes (p86).

TURN TO PAGE 40 TO S U B SC 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

AUGUST 2026 goodfood.com 3

p32 The very best ploughman’s salad

p14

CONT Banana & pecan coffee cake

COVER STORY

COOK SMART

WEEKEND

8 GOOD FOOD BAKING CLUB Bake along with us in a new series to up your skills. Our cover-starring cheesecake brownies will wow friends and family

44 COOK SMART TONIGHT Elevate everyday meals with handy storecupboard staples like garam masala.

86 DIANA HENRY’S FISH & SEAFOOD The celebrated cook is back for a new series, sharing her most treasured recipes

SEASONAL

52 MONDAY MASH-UP A steak sandwich meets crispy garlic bread in an umami treat for two

92 MOROCCAN MADE EASY Food writer Nargisse Benkabbou makes North African cooking accessible

17 AT ITS BEST NOW New ways with summer produce including red peppers, marrows and figs

56 SUMMER SLOW COOKER Spend less time in the kitchen and let this handy appliance do all the work

98 EAT SARDINIAN Vibrant, healthy recipes from Francesco Mattana

MAIN EVENT

62 SWEET POTATO TACOS A fun vegan dinner for sharing

104 TABLE FOR FOUR The Gavin & Stacey duo chat to comedian Paul Whitehouse and his wife

29 NEW SUMMER CLASSICS Try our lighter twists on British favourites, from fish and chip burgers to coronation chicken skewers

67 THE TRUTH ABOUT PROTEIN Discover all the benefits of this macro nutrient, plus veggie recipes to get the most of it

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 p145. Families and children Families can need help to create harmonious mealtimes, so we flag up ‘family’ recipes. We encourage kids to get cooking with recipes that help them to learn new skills. Find out more at goodfood.com/family-kids.

108 MY FAVOURITE DISH Skateboarder-turned-chef Jesse Jenkins shares his go-to smoky aubergine parm

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 PISSALADIÈRE The ultimate savoury French tart

128 LOCAL HEROES A baker tackling poverty and loneliness

140 A WEEKEND IN TORQUAY Three foodie spots on Devon’s English Riviera

130 MEAT-FREE BBQ How to feast sustainably this summer

143 8 THINGS TO TRY IN GEORGIA Must-eats including cheese-stuffed bread and orange wine

119 5 OF THE BEST… Tried and tested summer gadgets

TRAVEL

121 TASTED & RECOMMENDED Boost your barbecue with spicy additions

138 SARDINIA’S BLUE LAGOONS Relax and re-energise with a trip to this beautiful, rugged island

144 THE TRIP LIST Top summer festivals around the UK, including child-friendly options for the school holidays

116 LEARN SOMETHING NEW Chef Yiannis Mexis on cooking over fire

ENTS AUGUST 2026

122 BOOKS FOR COOKS Try a ratatouille quiche from La Saison

p57

124 AWARD-WINNING CHEESES Top choices for summer gatherings

Sweet chilli & peanut chicken with noodles

EVERY MONTH 6 RECIPE FINDER For every recipe in this issue 7 NEXT MONTH A taste of our September issue 40 SUBSCRIBER CLUB Enjoy member benefits and savings 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.

AUGUST 2026 goodfood.com 5

RECIPE FINDER p30

VEGETARIAN MAINS

Fish & chip burgers

BREAKFAST & BRUNCH

Avocado & black bean eggs 74 Breakfast egg wraps 79

MEAT

Bombas (Sardinian meatballs) 102 Bombas in a creamy lemon sauce 102 Chorizo, broad bean & wild rice platter with sherry vinegar dressing 48 Corned beef pie 106 Garlic bread steak sandwich 52 Roasted red pepper, merguez & giant couscous traybake 19 Shallot, bacon & parmesan stuffed shells 21

POULTRY

Coronation chicken skewers 34 Roasted chicken legs with figs, capers, oregano & red wine vinegar 25

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

Smashed crispy chicken thighs with herby parmesan beans 49 Stuffed chicken with vermicelli & chicken liver (djaj maamer) 94 Sweet chilli & peanut chicken with noodles 57

FISH & SEAFOOD Baked anchovy-stuffed red mullet with fennel 90 Fish & chip burgers with chip-shop curry mayo 30 Griddled squid, lentils, roast pepper & & preserved lemon with tahini 89 Next level pissaladière 114 Puttanesca baked cod with lemony courgette orzo 46 Scallops with chorizo & hazelnut picada 88 Smoky chipotle prawn rice 60 Spaghetti all’Algherese (Spaghetti from Alghero) 100

Beetroot burger 134 Charred cabbage with harissa & peanut butter sauce 96 Coronation paneer skewers 35 Coronation veg skewers 35 Creamy gochujang tomato pasta 45 Garam masala paneer & broccoli traybake with green yogurt 46 Green veggie lasagne 60 Lentil bolognese 78 Marrow stir-fry with curry leaves, garlic, chilli & coconut 23 Mushroom tacos 77 Quiche façon ratatouille (deep-filled ratatouille quiche) 123 Rice noodle salad with peanut butter tempeh 76 Roasted spiced aubergine with yogurt & harissa chilli crisp 93 Saag paneer kedgeree 80 Smoky aubergine parm 110 Spicy chickpea stew 75 Sweet potato tacos 62 The very best ploughman’s salad 32 Vegan kebabs with avocado dressing 135

STARTERS, SIDES & EXTRAS

Curried onion rings 31 Green harissa 94 Harissa chilli crisp 93 Insalata di arance e finocchi (Orange & fennel salad) 101 Ploughman’s picnic sandwich 33 Quick pickled chilli 110

BAKING, DRINKS & DESSERTS

Banana & pecan coffee cake 14 Blackberry-swirled cheesecake brownies 12 Egg mayo loaded savoury scones 36 Gin & tonic ice lollies 136 Knobbly salted almond & chocolate chunk cookies 10 Peach melba icebox cake 38 Plum jam doughnuts 27 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

6 goodfood.com AUGUST 2026

Don’t miss next month’s

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Traybake dinners • Beans for breakfast • Best-ever batch meatballs

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GOOD HEALTH BY GOOD FOOD How to avoid UPFs – your 16-page guide

Don’t forget You can download every issue on your iPad and mobile. Subscribe now to never miss an issue AUGUST 2026 goodfood.com 7

BAKING CLUB

club! Love to bake? Every month, we’ll share new recipes and smart techniques, along with simple tips that make good bakers even better. Bake along with us and share your creations on Instagram using #GFBakingClub recipes CASSIE BEST photographs CHELSEA BLOXSOME

8 goodfood.com AUGUST 2026

Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist JO HARRIS

Join the

cover story

elcome to the first instalment of the Good Food Baking Club, a new monthly feature dedicated to the joys of home baking. Each month, we’ll bring you recipes from the Good Food Test Kitchen inspired by seasonal ingredients, new techniques and trends and, often, the things we simply can’t stop making at home. Like many of us, my earliest baking memories are tied to the family kitchen, making flapjacks and fairy cakes with my Mum and discovering how a handful of everyday ingredients can become something celebratory. Baking has always felt grounding to me – one of the simplest ways to create comfort, mark an occasion or share joy. Now, I bake at home with my own children, who have inherited that same enthusiasm. Working in food means I’m endlessly curious about new techniques, ingredients and trends, and always looking for ways to improve my bakes. Alongside fellow enthusiasts on the Good Food cookery team, I’ll be sharing those discoveries here each month – from practical tips to the recipes we think are worth returning to again and again. This time, I’ve chosen three of my go-to bakes: deeply fudgy cheesecake brownies swirled with fresh blackberry sauce, chewy almond-studded cookies with puddles of salty almond butter and a banana coffee cake inspired by a slice eaten in a New York café that I still think about. I hope you enjoy baking them as much as I enjoyed creating them.

Cassie Best, head of food

AUGUST 2026 goodfood.com 9

Knobbly salted almond & chocolate chunk cookies These moreish cookies are a cross between classic chocolate chip and crunchy Hobnobs. There are plenty of almonds and oats for texture, plus a flapjack-style chew thanks to the golden syrup, big chunks of chocolate and a puddle of sweetsalty almond butter. Serve with a glass of milk for dunking. MAKES 12 PREP 25 mins plus cooling, 1 hr chilling and 1 hr freezing COOK 15 mins EASY V ❄

75g flaked almonds 50g porridge oats 175g plain flour 1 tsp baking powder 1 tsp sea salt flakes, plus a sprinkling 125g salted butter, softened 175g light brown soft sugar 75g golden caster sugar 1 tbsp golden syrup 75g almond butter, plus 1 tbsp 2 tsp vanilla or almond extract (almond extract will result in a more pronounced almond flavour) 2 eggs 200g dark chocolate (at least 70% cocoa solids), roughly chopped

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1 Toast the almonds in a large, dry frying pan over a low-medium heat for 3-4 mins, shaking the pan often until just golden and fragrant (watch closely, as they burn easily). Transfer to a bowl and gently crush using the end of a rolling pin – you want the pieces to be roughly the same size as the oats. 2 Toast the oats in the same pan for 2-3 mins until lightly golden – they should smell nutty. Tip into the bowl with the almonds and leave to cool. Stir in the flour, baking powder and sea salt flakes. 3 Put the butter, both sugars, the golden syrup, 1 tbsp almond butter and the vanilla in a large bowl. Beat using an electric whisk until smooth. Add the eggs, one at a time, beating well after each addition until fully incorporated. 4 Tip the dry ingredients into the wet mixture and stir until no pockets of flour remain. Fold through most of the chopped chocolate, reserving a small handful. Chill the dough for at least 1 hr, or until firm. 5 Scoop the dough into small satsuma-sized portions (about 80-85g each) and roll into balls. Arrange on a tray or plate. Use a teaspoon, melon baller or your

thumb to press a small indent into the centre of each cookie, then fill the gaps with 1 tsp each of almond butter. Press over the reserved chocolate chunks and lightly sprinkle over some sea salt flakes. Freeze for at least 1 hr before baking – this helps prevent the cookies from spreading too much. Will keep frozen for up to three months. Bake from frozen as needed; you may need to add 1-2 mins to the baking time. 6 Heat the oven to 180C/160C fan/ gas 4. Arrange the cookies on a baking tray lined with baking parchment, leaving plenty of space between them. Bake for 15 mins for a soft-centred cookie, or a few minutes longer for a firmer texture. For neater bakery-style cookies, put a round cutter or bowl that’s slightly larger than the cookies on top of them while still hot, then gently swirl to nudge the edges into a neat round shape. Leave to cool on the tray for 10-15 mins before serving. Once completely cool, the cookies will keep in an airtight container for up to three days. PER COOKIE 432 kcals • fat 25g • saturates 10g • carbs 43g • sugars 26g • fibre 4g • protein 8g • salt 0.77g

cover story HOW TO BAKE BETTER COOKIES Rest the dough Chilling improves the flavour and controls spread during baking. Baking from frozen results in thicker, chewier cookies – plus, it means you can have fresh cookies whenever you like! Reshape after baking Swirling a cutter around hot cookies creates a neater shape and makes the centre thicker. Toast your ingredients Boost the flavour of nuts and oats in a big way by briefly toasting in a dry pan.

AUGUST 2026 goodfood.com 11

Blackberry-swirled cheesecake brownies Rich, fudgy brownies meet creamy cheesecake in this showstopping traybake that’s punctuated by sharp blackberry sauce swirls. The fruit cuts through the chocolate nicely, while the cheesecake layer ensures every bite is soft and luxurious. This is equally good enjoyed with coffee or served warm for dessert – plus, it’s an excellent way to showcase seasonal blackberries. MAKES 16 PREP 25 mins plus cooling COOK 30 mins EASY V ❄

200g blackberries 1 tsp cornflour 50g caster sugar For the cheesecake filling 200g full-fat soft cheese 1 tbsp plain flour 2 tbsp caster sugar (ideally white, rather than golden) 1 tsp vanilla extract 1 egg white (use the yolk in the brownie batter, below) For the brownie batter 200g salted butter 300g dark chocolate (at least 70% cocoa solids), roughly chopped 3 eggs, plus 1 egg yolk 200g light brown soft sugar 1 tsp vanilla extract 100g plain flour 50g cocoa powder

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1 Heat the oven to 180C/160C fan/ gas 4 and line a 20cm square brownie tin with baking parchment. Tip half the blackberries into a small saucepan with the cornflour and caster sugar, stirring to evenly coat. Add 2 tsp water and cook over a medium heat for 3-4 mins, mashing the berries until they’ve softened and the juices have thickened into a glossy sauce. Push the sauce through a sieve and discard the seeds. Set aside to cool slightly. 2 Put all the cheesecake ingredients in a bowl and beat using an electric whisk until smooth. Set aside. 3 For the brownie batter, melt the butter and 200g of the chopped chocolate in a saucepan over a low-medium heat, stirring often until smooth. Remove from the heat and leave to cool for a few minutes. 4 Tip the eggs, egg yolk, brown sugar, vanilla and a pinch of salt into a bowl, and whisk using an electric whisk for a few minutes until pale, thick and mousse-like. Rub a little of the mixture between your fingertips – if it feels gritty, continue whisking until the sugar has fully dissolved. 5 Sift the flour and cocoa powder over the egg mixture, then pour in the chocolate mixture and gently fold everything together using a spatula until fully combined with no pockets of flour or cocoa

remaining. Stir through the rest of the chopped chocolate, then pour the batter into the prepared tin, spreading it out to the corners. 6 Spoon dollops of the cheesecake filling over the brownie batter, then do the same with the blackberry sauce. Gently swirl together using the handle of a spoon or a skewer to create a marbled effect, then lightly press the rest of the berries into the surface. Bake for 25 mins until the brownies look set but still have a slight wobble in the centre. Leave to cool completely in the tin before slicing into squares or, if serving for dessert, cut while still warm and gooey. Once completely cool, will keep frozen in an airtight container for up to three months. Defrost completely before serving. PER SERVING 367 kcals • fat 23g • saturates 14g • carbs 32g • sugars 23g • fibre 3g • protein 5g • salt 0.38g

cover story HOW TO BAKE BETTER BROWNIES

ou ke r

cip

Use the right tin Larger tins make thinner brownies, which will bake faster but lose their fudgy centre. Choose good-quality chocolate Brownies rely heavily on the chocolate for flavour, so quality makes a noticeable difference here. Trust the wobble Unlike cakes, brownies shouldn’t pass a clean skewer test. Remove them while the centre still has a slight wobble – they’ll finish setting as they cool.

e r re

AUGUST 2026 goodfood.com 13

Banana bread may have surged in popularity during lockdown, but for me, it’s a year-round cake tin fixture: dependable, forgiving and ideal for using up neglected fruit. This cake version borrows something from classic coffee & walnut cake, but swaps walnuts for pecans – their maple-y sweetness works beautifully with banana and coffee. Inspired by a slice of cake eaten in a New York coffee shop, it balances the bitterness of strong coffee with the sweetness of the ripe bananas. Plus, the lightly whipped mascarpone icing is rich without being overly sweet. Like most banana cakes, it improves after a day in the fridge, so it’s a great make-ahead bake. SERVES 12 PREP 25 mins plus cooling COOK 30 mins EASY V ❄ baked sponges only

250g butter, softened, plus extra for the tin 75g pecans 200g light brown soft sugar 2 overripe bananas (150g peeled weight) 4 eggs 200ml strong coffee (we used 1 tbsp instant coffee granules dissolved in 200ml boiling water), cooled 300g self-raising flour 1 /2 tsp ground cinnamon For the icing 250g mascarpone 200g double cream 2 tbsp light brown soft sugar

1 Heat the oven to 180C/160C fan/ gas 4. Lightly butter two 20cm loose-bottomed cake tins and line the bases with baking parchment. Tip the pecans into a dry frying pan and toast over a low-medium heat

for 3-4 mins until fragrant. Leave to cool, then roughly chop. 2 Beat the butter and sugar together in a large bowl using an electric whisk for about 3 mins until pale and fluffy. In a separate bowl, mash the bananas until mostly smooth, then whisk in the eggs and 100ml of the cooled coffee. 3 Pour the banana mixture into the butter mixture, and beat until combined. Add the flour, cinnamon and a pinch of salt, then mix again until smooth. Stir through half the toasted chopped pecans. 4 Divide the batter evenly between the prepared tins and bake for 25 mins, or until risen, golden and a skewer inserted into the centre comes out clean. Leave the cakes to cool in the tins for 10 mins before carefully turning out onto a wire rack. While the cakes are still slightly warm, spoon 2 tbsp of the remaining coffee over each sponge and leave to soak in as they cool completely. Once cool, will keep wrapped and frozen for up to three months. Defrost completely before icing and serving. 5 For the icing, beat the mascarpone, double cream, brown sugar and remaining coffee together to soft peaks using an electric whisk. Be careful not to overwhip, as the mascarpone can seize quickly. If it becomes too thick, loosen with a splash more cream. Chill until needed. 6 Once the cakes are completely cool, spread half the icing over one sponge and top with the second. Spread over the remaining icing and scatter over the remaining pecans. Will keep chilled for up to four days. PER SERVING 575 kcals • fat 42g • saturates 24g • carbs 42g • sugars 23g • fibre 2g • protein 7g • salt 0.72g

HOW TO BAKE A BETTER BANANA CAKE Use truly overripe bananas Think: black skins and soft, almost collapsing flesh – the kind you’d no longer choose to eat. The riper the banana, the sweeter, softer and more flavourful your cake will be. Keep bananas in the freezer If you bake often, freeze overripe bananas whole in their skins so they don’t go past the point of being useable. Defrost for about 30 mins before peeling and mashing. It’s an easy way to reduce waste, and means you’re always halfway to a banana cake. Add spice to deepen the flavour Banana cakes are often improved by warm spices. Cinnamon works well, but nutmeg, ginger or cardamom all add extra depth and round out the flavour.

BAKER’S NOTES SALTED OR UNSALTED BUTTER: DOES IT MATTER? Many baking recipes call for unsalted butter, mainly because it gives you complete control over seasoning. But, in reality, most sweet bakes benefit from salt, as it sharpens flavour, balances sweetness and can intensify chocolate. At home, I bake with salted butter because it’s what I usually have in the fridge, then adjust from there. Rich bakes in particular – brownies, cookies or anything caramel-based – often welcome an extra pinch of salt. The type matters, though: unless a recipe specifies otherwise, measurements generally refer to fine table salt. Sea salt flakes behave very differently – it tastes less intense by volume and is added for texture as much as flavour, giving bakes that satisfying sweet-salty finish. IN SHORT Use fine salt within a recipe and save flaky salt for scattering, but don’t underestimate what a little salt can do for sweet bakes.

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Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist JO HARRIS

Banana & pecan coffee cake

cover story

AUGUST 2026 goodfood.com 15

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At its best Red peppers, plums, shallots, marrow and figs are the stars of August in must-try recipes from Helena Busiakiewicz photographs NASSIMA ROTHACKER

AUGUST 2026 goodfood.com 17

Red peppers

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or too long, red peppers have been reserved for fajitas or chilli, when they could be celebrated in dishes like pepperonata, muhammara or this rather delicious giant couscous traybake. In my opinion, cooked peppers are infinitely better than raw – that way, you get to appreciate their sweetness. As a bonus, this spiced, warming traybake comes together in a flash, making it an easy one for weeknights. It’s inspired by something my partner often makes for me – his style of cooking is chucking lots of things in a roasting pan and letting the oven do its magic, and it usually turns out great. There was, of course, the time that he made a Thai green curry with parsley instead of coriander, but we won’t dwell on that...

seasonal

Roasted red pepper, merguez & giant couscous traybake Merguez are spiced lamb or beef North African sausages – you’ll find them online and in most large supermarkets. Regular sausages would work well here too, as well as any veg you have in the fridge – aubergines would be delicious. SERVES 4 PREP 15 mins COOK 1 hr EASY

3 red peppers, sliced into 2-3cm pieces 6 merguez sausages 1 red onion, cut into chunky slices 4 tbsp olive oil 2 garlic cloves, grated 2 tsp ground coriander 2 tsp ground cumin 1 /2 tsp ground cinnamon 4 tbsp red wine vinegar 850ml hot chicken stock 350g giant couscous 1 shallot, finely sliced into rings 75g feta, crumbled 15g dill, fronds picked

1 Heat the oven to 220C/200C fan/gas 8. Put the peppers, merguez and onion in a large roasting tin with high sides (ours was 20 x 30cm). Mix the oil, garlic and ground spices together in a small bowl and season well, then drizzle this over the sausages and peppers. Toss to coat, then roast for 30 mins. 2 Mix 2 tbsp of the vinegar into the hot stock. Toss the couscous with the sausages and peppers, mixing well, then pour in the stock. Cover and cook in the oven for a final 30 mins. 3 In the final 10 mins of cooking, mix the shallot with the feta, dill and remaining 2 tbsp vinegar. Remove the traybake from the oven, uncover and top with the shallot and feta mix. Serve directly from the tin. GOOD TO KNOW folate • fibre • vit c • 2 of 5-a-day PER SERVING 725 kcals • fat 30g • saturates 11g • carbs 76g • sugars 10g • fibre 9g • protein 34g • salt 3.19g

AUGUST 2026 goodfood.com 19

Shallots

did once hold a bit of a grudge against shallots. I think it might have had something to do with peeling, slicing and pickling kilos of them when I worked in a restaurant. These days, I’ve rescinded my grudge and am celebrating them for the workhorse they are. Their garlicky sweetness is the backbone of so many recipes, including these stuffed shells. There are certain dishes that conjure up images of Americana, and for me, stuffed shells is one of them. Traditionally made with marinara and stuffed with beef mince, I’ve gone for a rich and cheesy filling, lightened with lemony bechamel. These are very rich, so don’t say I didn’t warn you. Best served with a mustardy salad and glass of dry white wine.

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seasonal Shallot, bacon & parmesan stuffed shells Pancetta or standard bacon would also work in the filling. SERVES 6 PREP 35 mins COOK 1 hr MORE EFFORT

6 rashers streaky bacon 3 eschallion shallots, finely chopped olive oil for frying, plus 2 tsp 2 garlic cloves, grated 250g large pasta shells (we used conchiglioni) 500g mascarpone 20g chives, finely chopped 25g basil, finely chopped 1 lemon, zested and juiced 20g butter 20g plain flour 350ml whole milk 1 tbsp Dijon mustard 60g parmesan, finely grated 25g panko breadcrumbs 2 tsp olive oil salad, to serve

1 Put the bacon in a large, deep frying pan, then cook over a medium heat until deeply crisp and golden, about 5-6 mins. Remove from the pan and drain on kitchen paper. Fry the shallots in the bacon fat over a low-medium heat with a pinch of salt for 10-12 mins until golden and caramelised, adding a splash of oil if the pan is dry. Stir in the garlic and cook for 1 min. Set aside. 2 Cook the shells in boiling salted water for 1 min less than the pack instructions. Drain and rinse under cold water. 3 Finely chop the cooked bacon. Beat the mascarpone to loosen, then stir in the bacon, chives, basil, lemon zest, plenty of black pepper and the garlicky shallots. Set aside. 4 Make the white sauce by melting the butter in a medium pan over a medium heat. Once foaming, stir in the flour to form a paste. Add the milk, a little at a time, whisking between each addition. Bring to the boil, then reduce the heat to a simmer and stir in the mustard and 45g parmesan. Season lightly, then remove from the heat. Stir in the lemon juice. 5 Heat the oven to 200C/180C fan/gas 6. Pour two ladlefuls of white sauce into a 30cm round baking dish. Stuff each pasta shell with a heaped tablespoon of filling, then arrange in the dish over the sauce. Top with the rest of the sauce. Combine the panko and rest of the parmesan, then scatter this over the stuffed shells. Drizzle over 2 tsp olive oil, then bake for 20-25 mins until golden and bubbling. Cool for 10 mins before serving with salad. GOOD TO KNOW calcium PER SERVING 715 kcals • fat 52g • saturates 32g • carbs 40g • sugars 8g • fibre 3g • protein 20g • salt 1.6g

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Marrows

ou might think that marrow is a slightly underwhelming vegetable, but I think it’s one where you can get very creative. Marrows are essentially courgettes that have overgrown, so they’re a bit less sweet than they were as courgettes. They also tend to be a bit watery, but that means they can take on strong spices and plenty of aromatics, like garlic, chilli and even curry pastes. The level of liquid they hold does vary, so you just need to cook until deeply golden, stirring often so any spices don’t catch. If you can’t find marrow, courgettes work just as well. If you haven’t tried cooking with curry leaves, then do give it a go – they’re used a lot in Sri Lankan and South Indian cooking, and have a lovely nutty flavour and crisp, shattering texture when fried.

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seasonal

Marrow stir-fry with curry leaves, garlic, chilli & coconut Serve this chilli-spiked, plant-based stir-fry as a light supper on its own, or enjoy it as a side as part of a larger meal. SERVES 4 PREP 10 mins COOK 20 mins EASY V

3 tbsp vegetable oil 2 tsp cumin seeds 1 tsp black mustard seeds 4 cardamom pods, bashed 700g marrow or courgettes, cut into chunky 2cm pieces on an angle 3 garlic cloves, finely sliced 1 red chilli, finely sliced 60g frozen shredded coconut small handful of curry leaves 1 lime, 1/2 juiced, 1/2 cut into wedges

1 Heat the oil in a large frying pan over a high heat and toast the cumin and mustard seeds and cardamom pods until they start to pop. Scatter in the marrow pieces and shake the pan so they’re in a single layer. Cook for 8-10 mins over a medium-high heat, stirring every few minutes until golden and darkened. 2 Stir in the garlic, chilli and coconut, and cook for 2-3 mins more before stirring in the curry leaves. Season well with salt. Squeeze over half of the lime juice and toss well. Transfer to a serving bowl. Serve with the lime wedges for squeezing over. GOOD TO KNOW vegan • vit c • 1 of 5-a-day • gluten free PER SERVING 179 kcals • fat 15g • saturates 6g • carbs 4g • sugars 4g • fibre 4g • protein 5g • salt 0.02g

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Figs

nce you know what they look like, you’ll notice fig trees everywhere – and I get just as excited about the leaves as I do the actual fruit, as they can also be used in all sorts of ways, bringing their own unique flavour – coconutty when toasted, or grassy and floral when used raw. Once you’ve picked them, wash them carefully, then use in plum compote, adding them to the pan with the fruit. Or, steep them in cream or milk to make ice cream or panna cotta. The figs themselves are obviously worth celebrating, too – a perfectly ripe fig is such a treat. This is a ‘more than the sum of its parts’ kind of recipe. I love to serve it with crusty bread for mopping up the roasting juices. Carraway seeds have a mild anise flavour that’s slightly peppery, which complements the sweetness of the figs.

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seasonal Roasted chicken legs with figs, capers, oregano & red wine vinegar I consider this an elevated traybake – it’s a good one to put together if you’re hosting a low-key dinner with friends. SERVES 4 PREP 5 mins plus 2 hrs marinating COOK 45 mins EASY

50ml olive oil 2 tbsp capers, plus a splash of the brine 2 tsp carraway seeds 1 tsp fennel seeds 2 garlic cloves, grated 2 tbsp red wine vinegar 15g oregano, leaves picked 4 chicken legs 8 figs, halved 2 red onions, thickly sliced crusty bread and salad, to serve

1 Combine the olive oil, capers and a splash of their brine, the carraway and fennel seeds, the garlic, vinegar and oregano in your largest bowl. Season well. 2 Cut a few slashes into each chicken leg using a sharp knife – this will help the marinade penetrate the meat. Season lightly with salt, then add the chicken legs and figs to the marinade and toss well to combine. Chill for at least 2 hrs or up to 8 hrs. 3 Heat the oven to 220C/200C fan/gas 8. Put the marinated chicken and figs in a large roasting tin lined with baking parchment, and toss with the onions. Roast for 45 mins until the chicken skin is golden and crisp, and the figs and onions are jammy. Serve with crusty bread and salad.

PHOTO, MOWIE KAY | Portrait of Helena GABBY HARRINGTON

Additional photographs ISTOCK/GETTY IMAGES PLUS, KEVVERS/ALAMY STOCK

Shoot director LAURIE NEWMAN | Food stylist ROSIE REYNOLDS | Stylist WEI TANG

GOOD TO KNOW calcium • fibre • iron • 2 of 5-a-day • gluten free PER SERVING 781 kcals • fat 41g • saturates 9g • carbs 56g • sugars 55g • fibre 13g • protein 39g • salt 0.81g

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ritish plums don’t get the love they deserve. Victoria plums are the classic ones with orange flesh, but we also grow greengages, damsons, mirabelles – the list goes on. Check your local farmers’ markets for interesting varieties. I’m half-Polish, and plum doughnuts like these are a traditional treat, usually served on the Thursday before Lent. I’ve tested the dough two ways – melting the butter with the milk, or adding it piece by piece once the dough has some structure (the traditional method). I went with the latter, as the dough is easier to work with. If you want to just melt the butter with the milk, it works – but be warned that the dough is very soft. If you’re an experienced breadmaker, you’ll be fine, but otherwise, stick to the traditional method.

HELENA’S TIPS

Plums

• I’ve included my method for malted brown sugar cream, which makes a great filling along with the jam. It’s optional, as I know making dough and jam takes time, but it’s delicious. You’ll need to let the doughnut cool a little before filling. • Invest in a digital thermometer, if you don’t have one. They’re incredibly useful for cooking meat, bread dough, cakes and more. The internal temperature of a cooked doughnut should be over 90C. • Any leftover jam makes a great yogurt or porridge topper.

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seasonal Plum jam doughnuts This is definitely a weekend project as they take a while to prove, but they’re well worth it. Experiment with different fillings, if you like. MAKES 15 PREP 1 hr plus cooling and 2 hrs 30 mins proving COOK 55 mins MORE EFFORT V

400g strong white bread flour 7g sachet dry active yeast 75g golden caster sugar 1 lemon, zested 180ml whole milk 2 eggs 75g salted butter, cut into cubes, at room temperature vegetable oil, for proving For the plum jam 500g plums, stoned and quartered (prepared weight) 3 tbsp light brown soft sugar 1 lemon, juiced 1 tsp cornflour For the brown sugar malt cream (optional) 250ml double cream 2 tbsp light brown soft sugar 11/2 tbsp malted milk powder (such as Horlicks) To coat and fry 120g caster sugar vegetable oil

1 Put the flour, yeast, caster sugar, lemon zest and 1 tsp fine sea salt in the bowl of a stand mixer fitted with the dough hook. Warm the milk in a small saucepan over a low heat and, once steaming, remove from the heat and cool until tepid. Whisk the eggs into the cooled milk. 2 With the motor running on low, add the wet ingredients to the dry in a steady stream until a dough forms. Knead on medium speed for 10-15 mins, or until a piece of dough can be stretched thinly enough to see light through it without tearing. 3 With the motor running, add the butter, a cube at a time, ensuring each cube is incorporated before adding the next. When all the butter has been incorporated, you should have a shiny, sticky dough. 4 Shape the dough into a ball, then transfer to a large, oiled bowl, cover and leave to prove

in a warm place for 1 hr 30 mins until doubled in size. 5 Meanwhile, for the jam, put the plums, brown sugar, lemon juice and cornflour in a medium saucepan. Cook over a medium heat for 18-20 mins, or until broken down and jammy. Spoon the jam into a bowl and chill until cooled completely. Will keep chilled for up to two days. When the jam is cold, blitz until smooth using a hand blender, then transfer to a piping bag fitted with a medium round nozzle. 6 When the dough has proved, divide it into 15 balls that are roughly 50g each. Transfer to a baking tray lined with baking parchment. Cover and leave to prove for 45 mins-1 hr, or until doubled in size. With doughnuts, you want to push the proving as much as possible to ensure they’re fluffy and light. 7 If making the brown sugar malt cream, whip all the ingredients together to soft peaks, then transfer to a piping bag fitted with a medium round nozzle. Keep chilled until ready to use. 8 Fill a large, deep saucepan no more than a third full with vegetable oil and heat to 170C. Set up a wire rack over a tray near the pan, with a slotted spoon and digital thermometer alongside. Tip the caster sugar into a large bowl. 9 Fry the doughnuts, roughly three at a time, for 2-3 mins on each side until golden with an internal temperature of 90C. Lift out of the oil with a slotted spoon and onto the wire rack to drain, then, while still warm, coat in the sugar. Leave to cool slightly, then use a small knife or skewer to poke a hole into the doughnuts. Pipe the jam and cream (if using) into the doughnuts until just full – they should feel heavy and the filling should be just popping out of the hole. (You can also fill halfway with jam, then top up with cream, if you like). Best eaten on the day they are made. PER SERVING 386 kcals • fat 20g • saturates 9g • carbs 45g • sugars 24g • fibre 2g • protein 5g • salt 0.5g

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main event

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with e m o s e g cludin the sunshin n i , s c i g ss ish cla er be enjoyin t i r B n h o twists hen you’d raANt GREGSON t h g i r ht, b or w NATH Try lig ead appeal f photographs JO ah make-

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Fish & chip burgers with chip-shop curry mayo A seaside supper and takeaway tea are rolled into one indulgent burger here. Crisp, beer-battered fish, plus a tangle of shoestring fries and tangy chip-shop curry mayo are piled into soft buns with a splash of malt vinegar for full Friday night nostalgia. Cassie Best SERVES 2 PREP 25 mins COOK 25 mins MORE EFFORT

2 medium potatoes sunflower oil, for deep-frying 2 thick, skinless cod, pollock or haddock fillets (about 125g each) 2 burger buns, split a few lettuce leaves (round lettuce works well) malt vinegar, to serve For the chip-shop curry mayo 4 tbsp mayonnaise 1 tbsp mango chutney 1 /2 tsp medium curry powder 1 small gherkin or 4 cornichons, finely chopped, plus extra to serve, and a splash of brine from the jar For the batter 50g self-raising flour, plus extra for dusting 1 tbsp cornflour small pinch of ground turmeric small pinch of curry powder 100ml cold lager or sparkling water

1 Cut the potatoes into fine matchsticks – a mandoline with a julienne attachment works well, but you can use a sharp knife (there’s no need to peel them first). Put the potatoes in a large bowl, cover with cold water and swish to remove some of the starch. Drain, rinse and drain again, then pat dry using a clean tea towel. 2 Stir all the ingredients for the curry mayo together, along with an extra splash of the gherkin brine to loosen slightly, if needed. Set aside.

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3 Line a baking tray or large plate with kitchen paper. Fill a large, deep saucepan no more than halfway up with oil and heat over a medium heat to 170C – keep a lid nearby in case of any oil spluttering. When the oil is hot, fry the potatoes in batches for 3-4 mins each, stirring occasionally until crisp and golden. Avoid overcrowding the pan, as the oil will bubble up too much. Lift the fries out onto the tray using a slotted spoon and leave to drain, and season with salt while still hot. Repeat until all the fries are cooked. 4 Whisk the batter ingredients together until smooth. Pat the fish fillets dry, then season lightly and dust with flour. Dip each fillet into the batter, letting any excess drip away, then carefully lower into the hot oil. Drizzle a little extra batter around the edges for lacy, extra-crisp scraps, if you like. Fry for 4-5 mins until the fish is deeply golden and crisp. Lift out onto the tray to drain. 5 Toast the cut sides of the burger buns under a grill or in a dry pan until lightly golden. Spread a generous spoonful of the curry mayo over the bases, then top with the lettuce leaves, hot battered fish, a handful of shoestring fries and good splash of malt vinegar before adding the bun tops. Serve with extra fries, gherkins and more curry mayo on the side. GOOD TO KNOW calcium • folate • fibre • vit c • iron PER SERVING 1128 kcals • fat 57g • saturates 6g • carbs 112g • sugars 7g • fibre 8g • protein 38g • salt 2.22g

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CASSIE’S TIPS Curried onion rings

Want to be beside the seaside?

Add curry powder and nigella seeds to any leftover batter. Use this to coat sliced onion before deep-frying to serve alongside the burgers.

Discover our favourite coastal getaways by searching ‘the best British seaside trips for foodies’ at goodfood.com

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The very best ploughman’s salad All the best bits of a traditional British ploughman’s lunch feature in this generous sharing salad, including sharp cheddar, pickles, eggs and crisp apple. Crunchy cheese croutons replace chunks of bread, while pickled onions add brightness and a honeymustard dressing ties everything together. Best served al fresco alongside a cold cider. Cassie Best SERVES 4 PREP 20 mins plus pickling COOK 12 mins EASY V

2 thick slices sourdough (about 225g total; we used a seeded loaf) 2 tsp cold-pressed rapeseed or olive oil 100g extra mature cheddar, 25g grated and 75g cut into rough chunks 4 eggs, at room temperature 2 Little Gem lettuces, leaves separated and roughly torn 12 cornichons, halved lengthways 1 English eating apple (such as Cox’s Orange Pippin), cored and finely sliced 16 cherry tomatoes, halved or quartered For the quick pickled onions 1 large red onion, halved and finely sliced 1 tbsp caster sugar 2 tbsp apple cider vinegar For the honey-mustard dressing 1 tbsp apple cider vinegar 2 tsp English mustard 1 tsp wholegrain mustard 1 tbsp honey 3 tbsp cold-pressed rapeseed or extra virgin olive oil

1 For the pickled onions, put the sliced onion in a non-metallic bowl with the sugar, vinegar and 1/2 tsp

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sea salt. Toss well and set aside to pickle for at least 30 mins, or chill overnight. The onions should soften slightly and turn vivid pink. 2 Heat the oven to 200C/180C fan/gas 6. Tear or cut the sourdough into 2cm chunks, then toss with 2 tsp oil, a little black pepper and the grated cheddar. Spread the croutons out over a baking tray and roast for 10-12 mins, turning once or twice, until crisp and golden. Leave to cool on the tray so the melted cheese sets into crunchy shards around the croutons. 3 Cook the eggs in a pan of boiling water for 7 mins for jammy centres or up to 9 mins for hard-boiled. Drain and immediately plunge into a bowl of cold water until cool enough to handle. Peel and halve. 4 For the dressing, whisk all the ingredients together in a large bowl, then stir in a spoonful or two of the pickling liquid from the onions. Season well. Add the lettuce and cornichons to the bowl, tossing lightly to coat, then arrange on a large serving platter. 5 Arrange the halved eggs over the salad along with the cheddar chunks, apple slices, pickled onions and tomatoes. Scatter over the cheesy croutons and drizzle over any remaining dressing. Serve immediately while the croutons are crisp and the eggs are slightly warm. GOOD TO KNOW calcium • folate • fibre • vit c PER SERVING 997 kcals • fat 44g • saturates 5g • carbs 110g • sugars 5g • fibre 8g • protein 38g • salt 1.92g

main event CASSIE’S TIP Ploughman’s picnic sandwich Turn this salad into the best picnic sandwich by skipping the croutons and stuffing the salad mixture into crusty sourdough baguettes.

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Coronation chicken skewers I’ve always loved the mild spice and slight sweetness of coronation chicken, but in its classic form – cold chicken folded through a mayonnaise sauce – it can feel a bit claggy and heavy, especially in summer. I’ve given it a fresh makeover, turning it into juicy chicken skewers that can be cooked on the barbecue or in a griddle pan, then piled onto a generous platter of salad – exactly the sort of thing I like to serve friends at the weekend when the sun is shining – and even when it isn’t! Barney Desmazery SERVES 4 PREP 30 mins plus marinating COOK 10 mins EASY

2 tbsp Greek yogurt 1 tbsp mango chutney (see tip) 1 tbsp mild curry powder 1 /2 tsp ground turmeric 1 tbsp lemon juice, plus lemon wedges to serve 1 garlic clove, finely grated small piece of ginger, finely grated 600g skinless chicken breast fillets, sliced lengthways into long strips 2 Little Gem lettuces, cut into thin wedges 1 /2 cucumber, sliced into half-moons or ribbons 4 radishes, thinly sliced olive oil, for drizzling 2 tbsp toasted flaked almonds small handful of coriander, roughly chopped For the coronation sauce 100g Greek yogurt 3 tbsp mayonnaise 1 tbsp mango chutney, finely chopped if chunky 1 tsp mild curry powder 1 tbsp lemon juice

1 Tip the yogurt, chutney, curry powder, turmeric, lemon juice, garlic and ginger into a large bowl, then season and mix well. Tip in the chicken strips and stir to coat

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completely in the marinade. Cover and chill for at least 30 mins. Will keep chilled for up to 24 hrs. 2 Soak 8 wooden skewers in water for 20 mins, or use metal skewers. Thread the marinated chicken strips onto the skewers folding each strip back and forth as you go – don’t pack them too tightly. Will keep chilled for up to a day. 3 For the coronation sauce, stir all the ingredients together in a bowl, then season to taste – it should be creamy, tangy, gently spiced and a little sweet. Will keep chilled for up to a day. 4 Heat a griddle pan over a medium-high heat or light the barbecue. Cook the skewers for 8-10 mins, turning often until the chicken is lightly charred, sticky at the edges and cooked through. Keep a close eye on them, as chicken breast can dry out if cooked for too long. Scatter the lettuce, cucumber and radish slices over a large serving platter, then drizzle over some olive oil and squeeze over some lemon juice, and toss gently to coat. Lay the hot skewers over the salad, then scatter over the toasted almonds and coriander and drizzle over some of the sauce. Serve with extra lemon wedges and any remaining sauce on the side. GOOD TO KNOW healthy • folate • vit c • 2 of 5-a-day PER SERVING 415 kcals • fat 22g • saturates 5g • carbs 9g • sugars 8g • fibre 3g • protein 43g • salt 0.59g

main event

BARNEY’S TIPS Quality counts This is one instance where it pays to use a higher-quality product – cheaper chutneys can be too sugary, so try to find one that has some chilli or spice though it instead.

Make ahead Almost all the steps for this dish can be done ahead, including marinating, threading the skewers and preparing the sauce. The salad can also be prepped a few hours ahead, but keep the almonds and coriander separate until just before you’re ready to assemble.

Coronation veg & paneer skewers You could skewer paneer chunks instead of chicken for a vegetarian option, or alternate halved chestnut mushrooms, courgette chunks and red onion wedges for vegan, using a plantbased yogurt and mayo for the marinade and sauce.

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Egg mayo loaded savoury scones I make a beeline for the egg mayo sandwiches at any afternoon tea, then go direct to a scone. In that spirit, I’ve made a hybrid treat to enjoy with lots of black pepper and chives, or watercress or salad cream – whatever your go-to additions are. Of course you can make these scones without the egg mayo if you’re not into it – they’re still a cheesy, fluffy delight. But, plenty of salted butter is non-negotiable. Helena Busiakiewicz MAKES 7-8 PREP 1 hr plus chilling COOK 25 mins EASY V

350g self-raising flour 1 tsp baking powder 70g cold salted butter, cut into cubes 100g red leicester, coarsely grated 1 egg 200ml buttermilk, plus a splash for brushing 15g chives, finely chopped For the egg mayo 6 eggs 100g mayonnaise 2 heaped tsp Dijon mustard 50g cornichons, finely chopped, plus 1/2 tsp brine from the jar 2 spring onions, very finely sliced 10g chives, finely chopped

1 Put the flour in a large bowl with 1 1/2 tsp fine sea salt, the baking powder and plenty of freshly ground black pepper. Tip in the butter and rub it in roughly using your fingertips. Don’t worry if it’s not completely rubbed in; you’re aiming to flatten the butter pieces rather than create fine breadcrumbs. Stir in the cheese. 2 Whisk the egg, buttermilk and chives together in a small jug, then quickly stir this mixture through the flour mixture using a cutlery knife until everything comes together into a shaggy dough. 3 Turn the dough out onto the work surface and knead briefly until soft. Flatten out into a roughly 2cm-thick

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square. Using a floured cutter (ours was 7cm wide), stamp out 6 scones, then gently reshape the offcuts and stamp out as many more as possible (you should get 7-8 total). Arrange on a baking tray lined with baking parchment and chill for 30 mins. 4 Heat the oven to 200C/180C/gas 6. Brush a little buttermilk over the scone tops using a pastry brush, then bake for 20-25 mins until golden and risen, with cheesy pockets. Leave to cool on a wire rack. Will keep in an airtight container at room temperature for up to two days, or frozen for up to three months (defrost at room temperature.) 5 Cook the eggs in a pan of boiling salted water for 8 mins, then drain and immediately plunge into a bowl of iced water. Once cool, peel and halve the eggs. Scoop the yolks out into a bowl, then set the whites aside. 6 Whisk the cooked egg yolks with the mayo, mustard and cornichon brine. Season to taste. Roughly chop the boiled egg whites and gently fold these through the mayo mixture along with the cornichons, spring onions and most of the chives. 7 To serve, split the scones and top generously with the egg mayo and a sprinkling of chives. GOOD TO KNOW calcium PER SERVING 439 kcals • fat 26g • saturates 9g • carbs 35g • sugars 2g • fibre 2g • protein 15g • salt 2.3g

main event HELENA’S TIP

Portrait photographs GABBY HARRINGTON

Shoot director JORDAN EDMONDS-MOORE | Food stylist ROSIE REYNOLDS | Stylist VIVI GARCIA

You could try a meaty variation on these scones using chorizo or bacon – just search ‘scone recipes’ at goodfood.com.

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Peach melba icebox cake No baking is required for this cake – it’s known as an ‘icebox’ cake because you chill it in the fridge. It’s very easy to assemble, too – you just layer biscuits and cream, then the biscuits soften and transform into a cake-like texture. It’s a real no-effort treat and perfect for a make-ahead menu, especially if it’s hot outside. Anna Glover SERVES 8 PREP 20 mins plus 6 hrs chilling COOK 8 mins EASY V

200g full-fat soft cheese 100g icing sugar 2 tsp vanilla extract 600ml double cream 200g digestive biscuits 2 tbsp toasted flaked almonds For the raspberry sauce (optional) 200g fresh or frozen raspberries 50g icing sugar 1 tbsp lemon juice For the fruit filling 4 ripe yellow peaches, stoned and cut into thin wedges (or 2 cans of sliced peaches, drained; see tip), plus extra to serve 200g raspberries, plus extra to serve

1 To make the sauce, put the berries, sugar and lemon juice in a small pan over a low-medium heat and bring to a simmer, stirring often. Cook for 6-8 mins until

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thickened and the berries have broken down. Leave to cool, then chill until needed. If you prefer not to make your own sauce, use 75g raspberry jam instead. 2 Beat the soft cheese in a bowl to loosen, then whisk in the sugar and vanilla until smooth. In a separate bowl, beat the cream to soft peaks, then gently fold the whipped cream through the soft cheese mixture. 3 Spread a thin layer of the cream cheese mixture over a rectangular baking dish (about 20 x 25cm; a glass dish is nice so you can see the layers). Arrange a layer of digestive biscuits on top, breaking them to fit as needed, then spread over another layer of cream cheese mixture. Spoon over a layer of peaches, a few spoonfuls of the cooled berry sauce or jam and some fresh raspberries. Repeat this again so everything is used up, finishing with a layer of the cream cheese mixture. Cover and chill for 6 hrs until the biscuits soften and turn slightly cakey. Serve topped with extra peach slices, raspberries and the flaked almonds. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 683 kcals • fat 54g • saturates 31g • carbs 41g • sugars 30g • fibre 4g • protein 6g • salt 0.57g

main event ANNA’S TIP If using canned peaches, keep the syrup to use in cocktails or iced tea. Add a dash to prosecco for a bellini, or tonic water for a refreshing peachy mocktail.

AUGUST 2026 goodfood.com 39

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AUGUST 2026 goodfood.com 41

A feast for the senses

Reserve by Warner Hotels and Good Food invite you to The Runnymede on Thames, near Windsor, for a weekend ﬁlled with exceptional food and great company. This exclusive break from 9-12 October 2026 brings together celebrated chefs, authors and TV presenters for live demos, Q&As, book signings, challenges and more. Discover fresh ﬂavours and techniques, and hear the inspiring stories behind the craft.

Every break thoughtfully includes: Contemporary seasonal dining Evening entertainment Pool and gym access

MATT TEBBUTT

BARNEY DESMAZERY

CHRIS BAVIN

CARMEN O’NEAL

Immersive activities and experiences

Book your perfect culinary getaway at warnerhotels.co.uk/goodfood

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.

Keep summer cooking fuss-free with seasonal slow cooker recipes, use garlic bread as the base for a steak sandwich, and try plant-based tacos

AUGUST 2026 goodfood.com 43

cook smart

tonight

Elevate everyday meals with storecupboard heroes that bring spice, tang and depth recipes ANNA GLOVER photographs TOM REGESTER

£1.31 per serving

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cook smart STORECUPBOARD STARS • • • •

Gochujang Capers Garam masala Sherry vinegar

Creamy gochujang tomato pasta SERVES 2 PREP 10 mins COOK 20 mins EASY

get the most from our meals We’ll point out any swaps

200g rigatoni, schiaffoni or other tubular short pasta 1 tbsp olive oil 200g cherry tomatoes (see tip) 2 garlic cloves 1-2 tbsp gochujang paste, to taste 1 tbsp tomato purée 2 tsp soy sauce 3 tbsp double cream or crème fraîche pinch of sugar (optional) 25g parmesan 2 spring onions or crispy onions, to serve 2 tsp sesame seeds (optional)

1 Cook the pasta in a pan of boiling salted water until al dente. 2 Meanwhile, heat the olive oil in a deep frying pan over a medium heat and fry the tomatoes for 5 mins until softening and starting to burst. Finely slice the garlic and add to the pan with the tomatoes, then fry for 1 min until fragrant. 3 Add the gochujang, tomato purée and 100ml of the pasta cooking water to the pan. Simmer for a few minutes to combine. Stir in the soy sauce and double cream, then season. Bubble for a few minutes until slightly thickened. Taste and add a pinch of sugar if needed to balance any tartness. 4 Add the pasta to the sauce using a slotted spoon, along with a splash or two of the cooking water and the parmesan. Toss to coat the pasta. Finely chop the spring onions and scatter these over the pasta just before serving, along with the sesame seeds, if you like. GOOD TO KNOW calcium • fibre • 1 of 5-a-day PER SERVING 705 kcals • fat 35g • saturates 19g • carbs 74g • sugars 9g • fibre 8g • protein 19g • salt 2.13g

Anna’s tip When not in season, use half a can of chopped tomatoes instead of fresh tomatoes.

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

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

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

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

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

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

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

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

AUGUST 2026 goodfood.com 45

Garam masala paneer & broccoli traybake with green yogurt SERVES 2 PREP 25 mins COOK 20 mins EASY V

1 tbsp garam masala 1 /2 tsp ground turmeric 1 lemon 2 tbsp olive oil 3 tbsp mango chutney thumb-sized piece of ginger 1 garlic clove 200g block paneer 1 small or 1/2 large broccoli 400g can chickpeas 2 tbsp roasted cashews For the green yogurt 150g yogurt small bunch of coriander 1 green chilli

£4.38 per serving

Puttanesca baked cod with lemony courgette orzo SERVES 2 PREP 25 mins COOK 20 mins EASY

400g can chopped tomatoes 2 tbsp olive oil 2 garlic cloves 2 anchovies 50g pitted black olives pinch of chilli flakes (optional) 1 tbsp capers, plus 1 tbsp of the brine 1 /2 small bunch of parsley 2 cod or other firm sustainable white fish fillets (such as hake) 150g orzo 150g long-stem broccoli 1 courgette 1 /2 lemon

1 Heat the oven to 200C/180C fan/ gas 6. Put the tomatoes and half the oil in an ovenproof frying pan or shallow flameproof casserole. Grate in 1 garlic clove. Finely chop the anchovies and add these along with the olives, chilli flakes (if using), capers and brine. Finely chop the parsley and add half. Season and mix together.

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1 Heat the oven to 200C/180C fan/

2 Bring to a simmer over a medium heat. Once bubbling and slightly thickened, nestle the fish fillets into the sauce. Bake in the oven for 15-18 mins until cooked (depending on the thickness of the fillets). 3 Meanwhile, cook the orzo in a pan of boiling salted water for 8-10 mins until tender, adding the broccoli for the final 4 mins. Finely chop or grate the second garlic clove and coarsely grate the courgette on a box grater. Set both aside. 4 Heat the rest of the oil in a frying pan and fry the grated garlic for 30 seconds until fragrant. Tip in the grated courgette, season and fry over a medium-high heat for 4-6 mins until the liquid has evaporated and the veg has softened. 5 Drain the orzo. Scoop out the broccoli and set aside. Toss the orzo with the courgette. Grate in the lemon zest and squeeze in the juice. Season, then add more lemon if needed. Serve with the fish, sauce and broccoli, with the remaining parsley scattered over. GOOD TO KNOW folate • fibre • vit c • 3 of 5-a-day PER SERVING 620 kcals • fat 18g • saturates 3g • carbs 68g • sugars 11g • fibre 10g • protein 42g • salt 1.95g

gas 6. Put the garam masala and turmeric in a large bowl. Cut the lemon in half and squeeze over half the juice, then add the oil and chutney. Grate in the ginger and garlic, season and whisk together. 2 Cut the paneer into 2cm cubes. Break the broccoli into small florets and chop the stalk into small cubes. Tip the paneer and broccoli into the marinade, then drain the chickpeas and add these, too. Toss well until everything is coated. Tip the mixture onto a shallow roasting tray and spread out evenly. Roast for 20-25 mins until the broccoli is tender and the paneer just golden. 3 For the green yogurt, put the yogurt in a small blender (or use a hand blender and jug). Roughly chop the coriander and set a little aside, then put the rest in the blender along with the chilli and a pinch of salt. If the yogurt is thick, add a splash of water and squeeze of lemon juice. Blend until smooth, then spoon the green yogurt over the traybake. Scatter over the reserved coriander and cashews to serve. GOOD TO KNOW calcium • folate • fibre • vit c • iron • 2 of 5-a-day PER SERVING 846 kcals • fat 50g • saturates 20g • carbs 46g • sugars 20g • fibre 13g • protein 48g • salt 0.99g

cook smart

£2.56 per serving

AUGUST 2026 goodfood.com 47

Chorizo, broad bean & wild rice platter with sherry vinegar dressing SERVES 2 PREP 15 mins COOK 15 mins EASY

100g chorizo 2 garlic cloves 1 red onion 2 roasted red peppers from a jar 2 tbsp olive oil 2 thyme sprigs 2 tbsp sherry vinegar 2 tsp honey 180g fresh or frozen broad beans 200g pouch microwave wild rice mix or other grains 2 handfuls of spinach 25g blanched or flaked almonds

£2.09 per serving

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1 Cut the chorizo into 5mm cubes and put in a cold frying pan. Set the pan over a medium heat and fry the chorizo for 4-6 mins until crispy and lots of oil has been released. Meanwhile, finely slice the garlic, onion and red peppers. 2 Scoop the chorizo out onto a plate using a slotted spoon. Add 1 tbsp olive oil to the chorizo oil in the pan and fry the garlic for 2-3 mins until fragrant and crisp. Remove to the plate with the chorizo. Fry the onions, peppers thyme and a pinch of salt in the pan for 5 mins until the veg has softened. Stir in 1 tbsp vinegar, 1 tsp honey and the broad beans, and cook until the beans are bright green, adding a splash of water if you’re using fresh.

3 Add the wild rice and warm through, mixing so it soaks up the dressing. Arrange the spinach leaves on a serving platter and spoon over the warm rice mixture (this will wilt the spinach slightly). Scatter over the crispy chorizo and garlic. Chop the almonds (if whole) and sprinkle these over. Combine the rest of the honey, oil and vinegar, and pour over to serve. GOOD TO KNOW folate • fibre • vit c • 3 of 5-a-day PER SERVING 713 kcals • fat 36g • saturates 8g • carbs 60g • sugars 18g • fibre 14g • protein 30g • salt 2.98g

cook smart

Shoot director FREDDIE STEWART | Food stylist EMILY GUSSIN | Stylist ZOE HARRINGTON

£2.10 per serving

Smashed crispy chicken thighs with herby parmesan beans SERVES 2 PREP 20 mins COOK 40 mins EASY

2 large or 4 small chicken thighs 1 tbsp olive oil 1 rosemary sprig 2 thyme sprigs 15g parmesan 2 garlic cloves 400g can cannellini beans 100ml chicken stock 1 lemon 2 tbsp crème fraîche 2 handfuls of rocket 2 tbsp pesto (optional)

1 Put the chicken thighs on a chopping board, skin-side down, and use a small knife to cut around the bone, then remove. Put a sheet

of baking parchment over the thighs and bash a few times using a rolling pin to flatten. Season well on both sides. 2 Heat 1/2 tbsp oil in a frying pan over a medium-high heat and fry the chicken thighs, skin-side down, for 8-10 mins until golden. Flip and fry for another 6-8 mins until crisp and cooked – use a chef’s press to keep them flat, if you have one. 3 Meanwhile, pick the needles from the rosemary and finely chop. Pick the thyme leaves. Finely grate half the parmesan and shave the rest using a veg peeler. Set aside. 4 Once the chicken is cooked, remove to a board and leave to rest. Lower the heat slightly and remove all but 1 tbsp fat from the pan. Grate in the garlic and stir for 30 seconds, then add the beans along with the liquid from the can, the stock and herbs. Simmer for 5 mins until

thickened slightly. Grate in the lemon zest and squeeze in half the juice. Add the grated parmesan and crème fraîche, then season. 5 Toss the rocket in a bowl with the rest of the oil, the shaved parmesan and a squeeze of lemon juice. Serve the chicken over the beans, topped with the pesto (if using) and some black pepper, with the rocket on the side. GOOD TO KNOW • fibre • vit c • 2 of 5-a-day PER SERVING 573 kcals • fat 34g • saturates 12g • carbs 22g • sugars 3g • fibre 9g • protein 42g • salt 1.24g

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.

AUGUST 2026 goodfood.com 49

ψ 1RYHPEHU NEC, BIRMINGHAM

B OO EARL K Y TICK BIRD ETS T O SAVE 20%*

The Ultimate Z R K 6  G ∅ ) &KU LVWPDV One venue. Four festive days. Endless reasons to visit.

hether you’re coming for the celebrity chefs, seasonal shopping, hands-on workshops, tempting tastings or unforgettable dining experiences, the Festive Good Food Show,, sponsored by Princess Cruises,, is the ultimate Christmas day out. Discover new favourites experiences, enjoy festive treats and immerse yourself in the magic of the season. Soak up the festive atmosphere and join us at Birmingham NEC from 26–29 November.

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50 goodfood.com AUGUST 2026

Are you up to the

Christmas Challenge Stage is where the serious business of food takes a delicious detour into pure, unfiltered fun. Every session is different, and every single one is guaranteed to have you loving every second. Drop-in on Chilli Eating Competitions, Chef Cook-Offs and creative ideas for christmas leftovers, with plenty of audience participation.

Love at F irst Bite Pull up a chair at the Love At First Bite Restaurant by Princess Cruises – it’s bringing the warmth, the wow, and the world-class cuisine from our headline sponsor Princess Cruises’ magnificent fleet with it. Bookings now open! Headline sponsor Princess Cruises has an exclusive prize up for grabs giving you a chance to win a luxury 7-night all-inclusive cruise holiday in a deluxe balcony stateroom, worth over £4,000!

Enter here

The Kitchen

c linic

Returning this year is The Kitchen Clinic - a stage built around conversation where top food experts share their knowledge, and open the floor to you! Each session is designed to be as interactive and useful as possible – whether you’re a complete beginner looking for guidance or a seasoned home cook who wants to genuinely level up. plus the opportunity to be in the audience of a Good Food podcast recording, with special guests.

Fabulous Food Finds

Book early bird tickets now! Early bird readers get 20% off tickets* with a voucher for a FREE cook book† (RRP £39.95)! Book now and quote code EB20 to save.

If you love discovering brilliant new food and drink, the kind of finds that stop you in your tracks and make you think where has this been all my life? Then the Fabulous Food Finds Tasting Theatre is your must-do moment at the Festive Good Food Show. Expect guided tastings, inspiring artisan producers, and festive flavours you’ll be talking about all the way home. Bookings now open! SUBSCRIBER CLUB

EARLY BIRDS: WITH THANKS TO OUR SPONSORS:

Headline sponsor

Big Kitchen sponsor

Product sponsor

*Standard adult/Over 65s tickets only. Not valid on Groups, VIP, booking fee, added extras or with any other offer. Ends 23:59pm on 15 September 2026. ** Subject to availability. # One free guest ticket, max. Ends 23:59pm on 31 July 2026.† First 9,500 bookings, one per booking, collect at Show subject to availability, no postal option. £1.75 booking fee per ticket.Details correct at time of print.

1 FREE TICKET# Additional ticket discounts & larger Club Lounge Book with your Subscriber number

AUGUST 2026 goodfood.com 51

monday mash-up

Garlic bread steak sandwich Fire up the barbecue or heat a griddle pan to make this speedy, umami-rich treat for two recipe BARNEY DESMAZERY photograph NASSIMA ROTHACKER

SERVES 2 PREP 10 mins plus salting COOK 10 mins EASY

Shoot director LAURIE NEWMAN | Food stylist ROSIE REYNOLDS | Stylist WEI TANG

50g butter, softened 3-4 garlic cloves, finely grated small handful of parsley, finely chopped 2 tbsp mayonnaise 1 tbsp Dijon mustard 300g rump steak (if it comes in two pieces, that’s fine), salted (see tips) 1 tbsp olive oil 1 large ciabatta or 2 small ciabatta rolls, halved 1 large tomato, sliced 2 handfuls of rocket or watercress 1 Beat the butter with the garlic, parsley and a good pinch of salt. Mix the mayo and mustard in a small bowl, season with black pepper and set both aside. Heat a griddle pan over a high heat until smoking hot, or get a barbecue ready for direct cooking. Rub the steaks with the oil and season well. 2 Cook the steaks for 2-3 mins on each side for medium-rare, depending on thickness, or a little longer if you prefer them more cooked. Transfer to a board and leave to rest for 5 mins. Toast the ciabatta, cut-side down, on the hot griddle or barbecue until golden and lightly charred in places. As soon as it’s done, spread generously with the garlic butter so it melts.

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3 Spread the mustard mayo over the bottom halves of the bread. Slice the steak, then pile it onto the bread with the tomato slices and rocket or watercress. Spoon over any steak juices from the board, then top with the remaining garlic bread half, press down gently and cut in half to serve. GOOD TO KNOW vit c • iron • 1 of 5-a-day PER SERVING 804 kcals • fat 50g • saturates 20g • carbs 44g • sugars 6g • fibre 4g • protein 43g • salt 2.0g

Barney’s tips Choose the right steak We’ve gone with rump steak for value and flavour, but if your budget allows, rib-eye or sirloin would also work well here. Rib-eye will give the most indulgent results due to the fat running through it. Season early Salt the steak at least 30 mins before cooking or even the night before, so it seasons the meat all the way through. Up the umami Anchovies aren’t for everyone, but if you like them, they pair beautifully with steak. Mash one or two fillets into the garlic butter for a deeper savoury hit.

cook smart

AUGUST 2026 goodfood.com 53

In partnership with

Summer is served

Discover how Danone Skyr Natural Yoghurt can elevate all sorts of savoury dishes and sweet treats on a sunny day

hile you might typically associate yoghurt with breakfast, this humble ingredient is actually far more versatile than you may think – especially at this time of year. And thanks to its velvety smooth texture and surprisingly mild ﬂavour, Danone Skyr Natural Yoghurt is perfect for adding extra creaminess to a wide variety of fresh, seasonal dishes. If you’re hosting a barbecue, for instance, it works wonderfully in all manner of tangy sauces, herby dips and zingy salad dressings. Or next time

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you need to beat the heat, you could use it to whip up frozen yoghurt ice lollies, refreshing smoothies or even irresistibly creamy desserts. Plus, the Icelandic-inspired recipe is made from just two ingredients milk and a unique blend of live cultures. So, it’s also naturally high in protein and a source of calcium, with 0% fat and only naturally occurring sugars.

Your secret ingredient Looking for new ways to enjoy Danone Skyr Natural Yoghurt this season?

Perfect for adding to a variety of seasonal dishes

Here are two super simple recipes for you try. You can stay cool on hot days with the moreish yoghurt bites, made with frozen raspberries, swirls of jam and a drizzle of dark chocolate. Alternatively, the flavour-packed flatbreads are great for sharing at lunch or dinner. Simply serve all the fillings and toppings in individual bowls and let people help themselves. Scan to shop Danone Skyr Natural Yoghurt at Tesco now

Raspberry ripple frozen yoghurt bites MAKES 6-8 PREP 10 mins plus freezing COOK 3 mins EASY 75g dark chocolate 3 tbsp low-sugar raspberry jam 250g Danone Skyr Natural Yoghurt 200g frozen raspberries

1 Line a baking tray or container that can ﬁt in your freezer with baking parchment. Melt the chocolate in short bursts in the microwave or in a heatproof bowl over a pan of gently simmering water, then set aside to cool slightly. 2 Whisk the jam and Danone Skyr Natural Yoghurt together in a bowl, then stir through the raspberries, breaking up any big frozen clumps. Using a tablespoon, shape the mixture into 6-8 ﬂat discs, about the size of a small cookie (or whatever size you prefer). 3 Drizzle the dark chocolate over the yoghurt bites, then freeze for at least 4 hrs before serving. Store them in an air -tight container in the freezer for whenever you need a sweet treat.

Lamb kofta flatbreads with mango yoghurt & pickled cabbage SERVES 4 PREP 15 mins COOK 25 mins EASY 1 small red cabbage, finely shredded 3 tbsp red wine vinegar ½ tsp caster sugar 500g lamb mince 2 tsp ground cumin 2 tsp ground coriander 2 tsp za’atar 1 red onion, finely grated 2 garlic cloves, finely grated 2 tbsp vegetable oil, for frying 200g Danone Skyr Natural Yoghurt 3 tbsp mango chutney 4-6 soft flatbreads 15g dill, leaves picked pickled red onions, pickled red chillies and olives, to serve (optional)

1 Put the cabbage in a bowl with the red wine vinegar, sugar and a pinch of salt. Scrunch with your hands to coat, then set aside in the fridge to lightly pickle. 2 Add the lamb mince, spices, onion and garlic to a large bowl. Mix well with your hands, then shape into 14-15 round patties. 3 Heat the vegetable oil in a large frying pan over a medium heat. Once hot, add the patties in batches and cook for 2-3 mins on each side, or until just cooked through to keep them juicy. 4 In a small bowl, mix the Danone Skyr Natural Yoghurt with the mango chutney and a pinch of salt. When you’re ready to serve, warm the ﬂatbreads, then top each one with some mango yoghurt, lamb koftas and pickled cabbage. Finish with a sprinkling of dill and some pickled red onions, chillies and olives, if you like.

AUGUST MONTH YEAR 2026 goodfood.com 55

summer

slow cooker Not just for winter, your slow cooker can do the heavy lifting when you’d rather be outdoors – and there’s no need for pre-cooking words ALICE SHIELDS photographs TOM REGESTER

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cook smart

Sweet chilli & peanut chicken with noodles Get this started in the morning, then you’ve got a family-friendly dinner on the table in minutes when you get home later. If you like a little extra heat, stir a chopped red chilli into the sauce. SERVES 4 PREP 15 mins COOK 5 hrs 30 mins EASY

thumb-sized piece of ginger, finely grated 2 garlic cloves, crushed 1 lime, juiced 3 tbsp peanut butter (smooth or crunchy) 2 tbsp soy sauce 50g sweet chilli sauce, plus extra for drizzling 4 chicken thigh fillets, chopped into roughly 2cm cubes 800ml chicken stock 2 pak choi, roughly chopped 200g frozen podded edamame 4 nests medium egg noodles To garnish chopped coriander 2 spring onions, finely chopped 50g salted peanuts, roughly chopped

1 In the bowl of your slow cooker mix the ginger, garlic, lime juice, peanut butter, soy sauce, sweet chilli sauce and plenty of seasoning until combined. Tip in the chicken and toss well to coat. 2 Pour over the stock and cook on high for 4-5 hrs, or on low for 5-7 hrs. 3 Stir the pak choi and edamame through the chicken and nestle in the noodle nests. Continue to cook for 30 mins, until the noodles are tender (you may need to stir a couple of times to make sure the noodles are fully submerged). 4 Drizzle over a little extra sweet chilli sauce then sprinkle over the chopped coriander, spring onions and salted peanuts to serve. GOOD TO KNOW folate • fibre • vit c • iron • 1 of 5-a-day PER SERVING 585 kcals • fat 21g • saturates 4g • carbs 57g • sugars 11g • fibre 10g • protein 38g • salt 3.71g

AUGUST 2026 goodfood.com 57

Smoky chipotle prawn rice, p60

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cook smart

No pre-cooking is required for this vibrant veggie lasagne as the sauce is simply whizzed together in a blender ender

Green veggie lasagne, p60

AUGUST 2026 goodfood.com 59

cook smart

Smoky chipotle prawn rice This flavour-packed dish takes just minutes to prepare. Chipotle pastes vary in heat, so you may need to add a little extra if you prefer more punch. SERVES 4 PREP 15 mins COOK 2 hrs EASY

300g paella rice 2 peppers, deseeded and roughly chopped 11/2 tbsp chipotle paste 1 tsp sweet smoked paprika 2 garlic cloves, crushed 100g butter, chopped 700ml chicken or vegetable stock 200g frozen peas 200g raw king prawns handful of parsley, roughly chopped, to serve 1 Rinse the rice under cold water and drain well. Tip into the bowl of your slow cooker along with the peppers, chipotle, paprika and garlic, then mix to combine. Dot over the butter and pour in the stock. Cover and cook on high for 1 ½ hrs, until the rice has soaked up most of the liquid. 2 Stir in the peas and prawns and cook for another 30 mins. Check if the rice is tender, if not continue cooking for another 30 mins. 3 Season well and scatter over the parsley to serve. GOOD TO KNOW fibre • vit c • 1 of 5-a-day PER SERVING 577 kcals • fat 23g • saturates 14g • carbs 68g • sugars 7g • fibre 6g • protein 22g • salt 1.84g

Green veggie lassagne No pre-cooking is required for this vibrant veggie lasagne as the sauce is simply whizzed together in a blender. SERVES 4 PREP 15 mins COOK 2 hrs EASY V

200-250g baby spinach 2 garlic cloves 250g mascarpone 100g frozen peas 1 vegetable stock cube, crumbled small handful of basil, plus extra leaves to garnish 100g green pesto (vegetarian, if needed) 2 x 400g cans green lentils, drained 9 dried lasagne sheets 250g grated mozzarella 250g feta green salad, to serve (optional) 1 Whizz the spinach, garlic, mascarpone, peas, stock cube, basil, pesto, 300ml freshly boiled water and a little seasoning in a blender, until smooth. 2 Scatter a third of the lentils into your slow cooker. Cover with 3 of the lasagne sheets, breaking them up to fit, if needed. Spoon over a third of the green sauce and scatter over a third of the mozzarella. Crumble over a third of the feta. Repeat the layering twice more. 3 Cover and cook the lasagne on high for 2 1/2-3 hrs, until the pasta is tender. Sprinkle over a few extra basil leaves and serve with a green salad on the side, if you like. GOOD TO KNOW calcium • folate • fibre • 2 of 5-a-day PER SERVING 928 kcals • fat 66g • saturates 38g • carbs 41g • sugars 7g • fibre 9g • protein 39g • salt 3.63g

Find even more slow-cooker inspiration in the Good Food app, packed with our tried-and-tested recipes.

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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.

fast & fresh

sweet potato tacos

Whip up these vegan tacos from Anna Glover for an al fresco lunch or light supper photograph TOM REGESTER

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cook smart

SERVES 4 PREP 20 mins plus pickling COOK 20 mins EASY V

1 tbsp vegetable oil 1 /2 red onion, finely chopped 1 large sweet potato, peeled and cut into 1cm cubes 2 red peppers, deseeded and finely chopped 400g can black beans, drained and rinsed 2 tsp ground cumin 1 tsp garlic granules 1 tbsp chipotle paste 8-10 small tortillas, warmed 1 avocado, peeled, halved, stoned and finely sliced, to serve dairy-free yogurt, to serve For the pickled onions 1 small red onion, finely sliced 4 tbsp cider vinegar 2 tbsp caster sugar For the salsa 2 tomatoes, finely chopped 1 /2 red onion, finely chopped 1 lime, juiced, plus wedges to serve small bunch of coriander, finely chopped

1 Put the pickled onion ingredients in a non-metallic jar or bowl with 2 tbsp boiling water and a pinch of salt. Leave to pickle while you make the tacos. 2 Heat the oil in a large frying pan and fry the red onion for 10 mins until soft. Stir in the sweet potatoes and peppers, then continue to fry for 5-10 mins until softened. Stir in the beans, cumin and garlic granules. Toast the spices for a few minutes, then stir in the chipotle, 100ml boiled water from the kettle and plenty of seasoning. Simmer for 10 mins until all the veg is tender. 3 For the salsa, combine the tomatoes, red onion, lime juice and most of the coriander in a bowl, and season. Spoon the sweet potato mixture into a bowl, then serve alongside the tortillas, pickled onions, salsa, avocado, yogurt, the remaining coriander and lime wedges on the side, so everyone can build their own tacos. Grind over some black pepper, if you like. GOOD TO KNOW vegan PER SERVING 586 kcals • fat 16.1g • saturates 2.6g • carbs 87.1g • sugars 20.2g • fibre 13.4g • protein 16.6g • salt 1.2g

AUGUST 2026 goodfood.com 63

advertisement feature

Make summer délicieux You can effortlessly elevate all your foodie moments this season with creamy, crumbly Boursin® cheese

rom spontaneous picnics to showstopping barbecue spreads, summer is the perfect time to share your favourite food with your favourite people – and Boursin® can help you take any dish to the next level. Endlessly versatile and bursting with ﬂavour, this luxurious French soft cheese can be baked into pastries, sprinkled over salads, melted into sauces and so much more. The bestselling Boursin® Garlic & Herbs works wonderfully in all sorts of fresh, vibrant dishes at this time of year. Plus, there are three versions to choose from: the original cheese that

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we all know and love, a velvety spread that’s ideal for sandwiches, wraps and dips, and individually wrapped portions, which are great for adding to summery canapés or just snacking on with crackers or crusty bread. Planning an al fresco lunch or seasonal soirée? Brand ambassador Fred Sirieix is inviting you to try Boursin® the French way this summer with these two simple recipes. Each dish is designed to be enjoyed anytime you like, as Boursin® isn’t reserved for special occasions in France; its indulgence can be infused into every moment.

Fred’s summer hosting tips Embrace the French art of hospitality The most important thing about any gathering is how people feel. Try to welcome everyone with warmth and give each person your full attention. Quality over quantity When your ingredients are at their best, there’s no need to overthink the menu. Simply respect the produce and let it shine. Don’t forget the fromage! Naturally, no French gathering is complete without cheese, and Boursin® can turn even the simplest picnic spread into something truly magnifique. Sharing is caring If you’re hosting a barbecue, arrange all your dishes in the centre of the table for people to help themselves. This will keep everyone happily grazing for hours.

Honey, mustard & thyme chicken skewers with Boursin® Velvety SERVES 2-4 PREP 20 mins COOK 15 mins plus marinating EASY handful of thyme, leaves picked, plus extra to serve 2 tbsp Dijon mustard 2 tbsp honey 1 lemon, zested and juiced, plus extra zest to serve 500g chicken thighs, cut into 3cm pieces 1 red onion, cut into wedges ½ red pepper, cut into 3cm chunks ½ courgette, cut into 2cm slices 125g Boursin® Velvety Garlic & Herbs flatbreads, to serve salad, to serve

1 Light the barbecue or heat the oven to 220C/200C fan/ gas 7. In a large bowl, whisk together the thyme, mustard, honey, lemon zest and juice with a pinch of salt and black pepper. Add the chicken and toss well to coat, then leave to marinate for 10 mins (you can also prep this ahead of time and marinate overnight, if you prefer). 2 Thread alternating pieces of the chicken, red onion, red pepper and courgette onto four large metal skewers. Cook on the barbecue for 6 mins on each side, or on a wire rack set over a baking tray in the oven for 20 mins, turning once halfway through. 3 To serve, spread the Boursin® Velvety Garlic & Herbs onto the ﬂatbreads, top with some salad and the chicken skewers, then ﬁnish with an extra sprinkling of thyme.

Boursin® & ratatouille tartlets SERVES 6 PREP 15 mins COOK 18 mins EASY V 375g sheet ready-rolled puff pastry plain flour, for dusting 6 x 16g Boursin® Garlic & Herbs Portions ½ small courgette, peeled into ribbons ½ red onion, halved and finely sliced 9 cherry tomatoes, halved 2 tsp dried oregano ½ yellow pepper, finely sliced 1 tbsp olive oil 1 egg, beaten handful of basil leaves, to serve

1 Heat the oven to 200C/180C fan/gas 6 and place a large ﬂat baking tray inside to warm up.

2 Unroll the pastry sheet onto a lightly ﬂoured work surface and cut into six equal rectangles. Using a small knife, score a ½cm border around each rectangle, taking care not to cut all the way through. Spread a Boursin® Garlic & Herbs Portion over the centre of each one, keeping within the border. 3 Add the courgette, onion, cherry tomatoes, oregano and pepper to a bowl and toss with the oil until coated, then divide between the pastry rectangles. 4 Brush the borders with a little egg wash, then arrange the tartlets on the warmed baking tray and bake for 15-18 mins until golden. Scatter over the basil leaves before serving.

Discover more seasonal Boursin® tips and recipe inspiration at bit.ly/boursin-tips

AUGUST 2026 goodfood.com 65

THE GOOD KIND OF

SWEET

FIND US IN THE FREEZER AISLE

16-page special

The truth about I

’ll let you in on a secret: the most popular recipe collections on the Good Food website and app mostly focus on protein. Added to that the prevalence of protein powders, bars and snacks, the data agrees that we’re all getting our fill of this particular macro. This edition, we’re investigating the why, what and how much – with an eye on the best plant sources, since filling up on chicken breast and T-bone steak is neither necessary nor especially healthy for you, your wallet or the planet. I hope you find this useful – and don’t forget there is plenty more helpful expert info on our social channels, @GoodHealthByGoodFood

PROTEIN

Emma Hartfield, health editor

Why we all went crazy for protein (p68) How much protein do we really need? (p70)

Planet-friendly protein (p72) Protein-rich veggie recipes (p74) What about protein supplements? (p81) AUGUST 2026 goodfood.com 67

Meet our experts ISSIE KEELING, DEPUTY HEALTH EDITOR Issie looks after all health content for Good Food and our sister title, olive

KERRY TORRENS, REGISTERED NUTRITIONIST Kerry has a postgraduate diploma in personalised nutrition

MELISSA KUMAN, SOCIAL MEDIA CREATOR Melissa is also a registered nutritionist, posting for @GoodHealth ByGoodFood

Why we all went

CRAZY FOR PROTEIN P

rotein bars and shakes are run of the mill, but protein coffee, crisps and water? Why do these products exist, and who is actually buying them? Protein has become one of the most hyped nutrients, moving from simply a specialist interest among athletes to a fully mainstream dietary focus. The fascination with ‘high protein’ now seems established in the national consciousness, and plenty of us are seeking to squeeze more into our diets, often without really knowing why.

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Protein is one of the three essential macronutrients, alongside carbs and fat. It’s made up of amino acids, which are the building blocks required by the body for muscle repair and growth, as well as the maintenance of healthy bones, production of enzymes and hormones, immune function and much more. As the body can’t store excess amino acids, we need to regularly include protein in our diets.

Protein has become one of the most hyped nutrients, moving from a specialist interest among athletes to a mainstream dietary focus

Support healthy ageing

What makes protein special?

As we age, maintaining muscle mass and bone strength becomes increasingly important, because ageing is naturally accompanied by a gradual loss of muscle – a process known as sarcopenia, which may lead to frailty and reduced mobility. Protein may help slow this decline by preserving lean muscle and supporting bone density. For older adults, getting enough protein is essential to stay strong, mobile and independent. In fact, research suggests that protein requirements increase as we get older and a higher intake may help support better physical function and recovery after illness or injury.

Build muscle Eating more protein is synonymous with body building and supporting muscle growth and repair. Protein is necessary for building muscle tissue, making it essential for anyone engaged in resistance training or regular exercise. After exercise, the body uses protein to repair and build new muscle fibres, which is why athletes and body builders focus on consuming high-quality protein. The combination of regular resistance exercise and sufficient protein is key to achieving this muscle development. Even for those who aren’t aiming for muscle gain, maintaining muscle mass is important for metabolic health and overall strength.

Aid weight loss High-protein diets are nothing new – the well-known Atkins and Dukan diets centre on the values of protein, including its high-calorie burn during digestion, ability to keep you full and protection of your metabolic rate. Being slow to digest, protein not only keeps you feeling fuller for longer, it helps reduce overall calorie intake by curbing hunger. Including more protein in the diet is thought to regulate blood sugar levels, reduce energy dips and cravings for sugary snacks. Many weight-loss plans now emphasise protein-rich foods such as lean meats, fish, eggs, dairy, pulses and nuts as a way to support healthy weight management without feeling deprived. However, don’t forget that diets that simultaneously limit the amount of carbs or other foods you eat may result in you missing out on some important nutrients.

Stay healthy post-menopause As a woman, you can expect your protein needs to fluctuate throughout life, but protein becomes particularly important during the years around the menopause. As oestrogen levels decline, women are at greater risk of losing muscle and bone mass, which can affect strength, mobility, balance and bone health. Eating sufficient protein during this time may help counteract these changes, supporting the maintenance of muscle and bone and helping with recovery and energy levels. Protein also plays a role in hormone production, which is especially relevant during the hormonal shifts of menopause. For women, prioritising protein may help manage the physical changes associated with this stage of life.

Boost metabolism Another reason for protein’s popularity is its effect on metabolism. Digesting and metabolising protein burns more calories than digesting the equivalent amount of carbs or fat. In addition, because muscle tissue burns more calories at rest than fat tissue, maintaining or increasing your muscle mass through a higher protein intake, combined with exercise, may support your overall metabolic rate. For those seeking to improve their body composition or who simply want to feel more energetic, increasing protein intake may be an effective strategy.

Being slow to digest, protein not only keeps you feeling fuller for longer, it helps reduce overall calorie intake by curbing hunger

Other health benefits Beyond these headline reasons, protein is involved in numerous other aspects of health. It supports immune function, helps with the repair of tissues throughout the body and is necessary for the production of neurotransmitters that affect mood, memory and sleep. Protein also contributes to healthy hair, skin and nails, and plays a role in recovery from illness or injury.

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HOW MUCH PROTEIN DO WE REALLY NEED? Discover why some might benefit from eating more than the recommended intake

he answer you’re likely to hear for this question is that the average healthy adult should eat 0.75 grams of protein for each kilogram of body weight: this is the daily Reference Nutrient Intake (RNI) for the UK. Of course, as with most things in life, there’s more to it than that. The RNI is a baseline figure representing the amount of protein needed for the general maintenance of sedentary, healthy adults. As such, it’s a starting point, but your daily protein needs will vary depending on how active you are, your underlying health and any fitness goals you may be pursuing. Currently, the majority of us eat more protein than the RNI – for example, a woman weighing 70kg should be eating 53g but is more likely to be consuming 67g of protein, while the average UK male weighing 85kg is typically taking in 85g of protein. Eating more than the RNI isn’t necessarily a bad thing, because it’s calculated to ensure the majority of the population’s needs are met and there are several groups that are known to need more protein, including older adults, those recovering from illness or injury, pregnant and breast-feeding women and people who are highly active. Midlife women, as well as those looking to maintain or build muscle mass, are also more likely to need higher amounts – more like 1.5g per kg of body weight. 70 goodfood.com AUGUST 2026

HOW TO GET YOUR PROTEIN ANIMAL-BASED SOURCES

PLANT-BASED SOURCES

(protein per 100g)

• Chicken breast

• Almonds 21.1g

(grilled, skinless) 32g

• Tofu (steamed) 8.1g

• Cheddar 25.4g

• Red lentils (boiled) 7.6g

• Salmon (grilled) 24.6g

• Chickpeas (canned) 7.2g

• Eggs (boiled) 14.1g

• Quinoa (cooked) 4.4g

• Plain Greek-style yogurt 5.7g

Practical tips for a healthy protein intake

Include protein in every meal Distributing protein intake evenly across all three meals of the day is more effective for muscle maintenance and appetite control than consuming most of it in one sitting. Aim for two to three meals, each containing 25-30g of high-quality protein.

Swap out red and processed meats The NHS advises eating no more than 70g (cooked weight) of red and processed meat per day because of the potential link with bowel cancer, heart disease and type-2 diabetes. Choose lean poultry, fish, eggs and plant-based sources, such as beans, lentils and tofu, more often.

Add pulses, nuts and seeds Beans, lentils, chickpeas, nuts and seeds are excellent choices for both protein and overall health, as they’re naturally low in fat and high in fibre. Add chickpeas to salads and lentils to soups, or enjoy a handful of nuts as a snack.

Include dairy and fortified plant-based alternatives Dairy products such as yogurt, cottage cheese and milk are good sources of protein and provide important nutrients like calcium and the B vitamins. For plant-based diets, fortified soya milk and yogurt are useful alternatives.

Combine plant protein for variety Although most plant proteins are not ‘complete’, eating a range of pulses, grains, nuts and seeds over the course of the day ensures you get all the essential amino acids. For example, pair lentils with wholegrain rice, or enjoy peanut butter on wholemeal toast.

Eat fish regularly Aim for two portions of fish per week, including one portion of oily fish, like sardines or MSC-certified salmon, which provide protein as well as the beneficial omega-3 fats.

Is too much protein harmful? For most healthy adults, long-term consumption of up to 2g of protein per kg of body weight per day is considered safe. But, as ever, the balance, variety and quality of your diet is what is important. Protein comes in many shapes and forms, and not all protein sources are equal. Animalbased foods, such as meat, fish, eggs and dairy, are considered high-quality or ‘complete’ because they contain all nine of the essential amino acids in adequate amounts. Some plant-based foods, such as soya, quinoa and buckwheat, are also complete proteins, while other plant sources, including pulses, nuts and grains, provide some but not all essential amino acids in the amounts needed, so eating a varied diet is key. AUGUST 2026 goodfood.com 71

Planet-friendly

PROTEIN Choosing what to eat doesn’t just affect our health – it shapes the world around us. So, which is the protein source that’s healthiest for the planet?

Beans, pulses and lentils These are among the most planet-friendly proteins available, as they require a fraction of the water and land that animal proteins demand, will grow in many different climates and actively improve the soil they grow in by fixing nitrogen, reducing the need for synthetic fertilisers.

Fish Fish often carries a lighter carbon footprint than meat, but our oceans are under enormous strain: an estimated 35.5 per cent of the world’s fish stocks are overexploited or depleted. Meanwhile, fish and shellfish farming has boomed and, while it tends to have a lower carbon footprint than beef production, it brings its own challenges around water pollution, land use and fish welfare. Choosing local, fast-growing, more abundant varieties makes a big difference – mussels are a good choice.

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Beef, pork and lamb When it comes to red meat, the uncomfortable truth is that raising cattle, pigs and sheep is particularly tough on the environment. Livestock farming accounts for 12-19 per cent of global greenhouse gases, and beef and lamb are the most resource-hungry of all, requiring nearly 100 times more land per gram of protein than plants like peas or soybeans used to make tofu. A showstopper 1kg rib of beef requires around 15,500 litres of water to get to your plate. When it comes to cows, as well as the resources that go in, they are prolific producers of methane, a greenhouse gas 27 times more potent than CO2. Work is underway to address cattle emissions (new varieties of feed, for example) but, for now, beef, lamb and, to a lesser extent, pork sit at the bottom of the planet-friendly protein league table.

Chicken Of course, chicken is hugely popular and, while it is better than red meat from an environmental standpoint – it requires less land and water and produces fewer methane emissions – we farm an enormous number of chickens per year. Better than beef, yes, but not as good as a plant.

The most planet-friendly protein When it comes to picking a protein, plants win. They’re nutritious, affordable and carry a fraction of the carbon footprint of animal-based alternatives. You don’t have to go fully plant-focused overnight – simply shifting the balance and eating a little less meat can make a meaningful difference to both your health and the planet’s.

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PROTEIN-RICH

vegetarian recipes

all with at least 20g protein per serving, so there’s no need for meat Avocado & black bean eggs Protein for breakfast keeps you feeling full, so eggs and beans are a great way to start the day. SERVES 2 PREP 5 mins COOK 5 mins EASY V

2 tsp rapeseed oil 1 red chilli, deseeded and thinly sliced 1 large garlic clove, sliced 2 eggs 400g can black beans 1 /2 x 400g can cherry tomatoes 1 /4 tsp cumin seeds 1 small avocado, halved, stoned, peeled and sliced handful of coriander, chopped 1 lime, cut into wedges

1 Heat the oil in a large non-stick frying pan and cook the chilli and garlic until softened and starting to colour. Crack the eggs into either side of the pan and, once they start to set, spoon the beans along with the liquid from the can and the tomatoes around the pan. Sprinkle over the cumin seeds. You’re aiming to warm the beans and tomatoes, not cook them. 2 Remove from the heat, then scatter over the avocado and coriander. Squeeze over half the lime. Serve with the remaining lime wedges on the side for squeezing over. GOOD TO KNOW healthy • fibre • 3 of 5-a-day• gluten free PER SERVING 356 kcals • fat 20g • saturates 4g • carbs 18g • sugars 5g • fibre 11g • protein 20g • salt 0.8g

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Spicy chickpea stew This budget veggie meal is high in fibre as well as protein – an all-round winner. SERVES 4 PREP 20 mins COOK 45 mins EASY V

1 tbsp rapeseed oil 2 onions (320g), roughly chopped 2 green peppers, deseeded and cut into cubes 2 tsp hot chilli powder 1 tbsp ground coriander 1 tsp ground cumin 500ml passata 2 x 400g cans chickpeas 2 tsp vegetable bouillon powder 40g flame raisins 1 /2 lemon, juiced, flesh scooped out and white pith removed, then zest finely chopped (you’ll need 2 tsp)

350g cauliflower florets 15g parsley, chopped 140g wholemeal couscous 40g toasted flaked almonds

1 Heat the oil in a large lidded pan over a medium heat and fry the onions for 10 mins, stirring often until golden. Stir in the peppers and cook for 5 mins more. 2 Add the chilli powder, coriander and cumin, stir briefly, then tip in the passata and chickpeas along with the liquid from the cans. 3 Stir in the bouillon powder, raisins and lemon zest, then add the cauliflower. Cover tightly and simmer over a medium heat for 15-20 mins until the cauliflower is tender. Stir in half the parsley. 4 Meanwhile, put the couscous in a heatproof bowl and pour over

175ml boiling water from the kettle. Stir in the lemon juice, then cover and let stand for about 10 mins until the couscous has absorbed the liquid and is tender. Stir in the flaked almonds and most of the remaining parsley. 5 Serve the couscous topped with the chickpea stew and remaining parsley. Leftovers will keep covered and chilled for up to three days. Reheat the stew in a pan over a low heat with a splash of water until piping hot. Reheat the couscous in the microwave. GOOD TO KNOW healthy • folate • fibre • vit c • iron • 5 of 5-a-day PER SERVING 514 kcals • fat 15g • saturates 2g • carbs 63g • sugars 22g • fibre 20g • protein 22g • salt 1g

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Rice noodle salad with peanut butter tempeh SERVES 2 PREP 10 mins COOK 20-22 mins EASY V

rapeseed oil, for the baking tray 2 tbsp crunchy peanut butter 1 large garlic clove, finely grated 100g tempeh, thinly sliced and cut into bite-size pieces For the salad 100g vermicelli rice noodles 1 large lime, zested and juiced 1 tbsp sweet chilli sauce 1 large carrot (160g), cut into matchsticks 160g cucumber, halved, deseeded and thinly sliced at an angle 2 spring onions, finely chopped 2 tbsp chopped mint 2-3 tbsp chopped coriander

1 Heat the oven to 200C/180C fan/ gas 6. Line a baking tray with foil and rub over a few drops of oil. Put the peanut butter in a small heatproof bowl and mix with 2 tbsp boiling water and the garlic. Stir in the tempeh to coat. Arrange the pieces, spaced apart, on the prepared baking tray, and bake for 10-12 mins until golden. 2 Meanwhile, make the salad. Cook the rice noodles following pack instructions, then rinse and drain. Mix the lime zest and juice with the chilli sauce in a large bowl, and stir in the carrot, cucumber and spring onions. Toss through the drained noodles, then the mint and coriander. Pile into bowls, top with the baked tempeh and serve. GOOD TO KNOW vegan • healthy • low cal • fibre • vit c • 2 of 5-a-day • gluten free PER SERVING 436 kcals • fat 13g • saturates 2g • carbs 54g • sugars 12g • fibre 10g • protein 20g • salt 0.5g

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Mushroom tacos

3 For the mushrooms, heat the oil

Using cashew cream instead of yogurt increases the protein here, as well as keeping the dish suitable for vegans.

in a large, non-stick pan. Stir in the mushrooms and garlic, then cover with a lid for about 5 mins until the mushrooms start to steam in their own liquid. Stir, uncovered, for a few minutes more until softened, stirring occasionally. Add the cumin seeds, chilli powder and ground coriander, then stir in the pinto beans and tomato purée. Cook for 2-3 mins, adding a splash of the reserved bean liquid to loosen. Add the tomatoes and cook for a few minutes until softened, but not completely broken down. Stir in the remaining coriander from making the cashew cream, then cover and set aside. 4 Heat the oil for the tacos in a 20cm non-stick frying pan. For one taco, add 4 tbsp of the batter to the pan and swirl to cover the base. Cook for 1-2 mins on each side until browning in spots. Make the rest in the same way, keeping the cooked ones warm in a low oven. The uncooked batter will keep chilled for up to three days. 5 Divide the shredded lettuce, cashew cream and mushrooms between the tacos, then serve. Any leftover fillings will keep chilled for up to three days. Reheat the mushrooms in the microwave and make wraps using leftover chilled batter, or heat cooked tacos in a dry frying pan over a medium heat until warmed through.

SERVES 4 PREP 30 mins COOK 30 mins EASY V

For the taco wraps 250g gram (chickpea) flour 2 tbsp fine cornmeal (optional) 1 /2 tsp rapeseed oil For the cashew cream 100g cashew nuts (not roasted) 2 tbsp lime juice 20g coriander For the mushrooms 1 tbsp rapeseed oil 4 large, flat mushrooms (about 400g), thickly sliced 2 large garlic cloves, finely grated 1 tsp cumin seeds 1 tsp hot chilli powder 1 tsp ground coriander 400g pinto beans, drained and liquid reserved 2 tsp tomato purée 4 tomatoes, cut into wedges 4 handfuls of shredded lettuce

1 Sift the gram flour and cornmeal into a bowl and make a well in the centre. Gradually whisk in 400ml water to make a smooth, thick batter. Set aside. 2 For the cashew cream, put the cashews in a heatproof bowl with 100ml boiling water, the lime juice and half the coriander, then blitz with a hand blender until smooth and creamy. Add 1 tbsp more water to loosen, if needed.

GOOD TO KNOW vegan • healthy • fibre • gluten free PER SERVING 520 kcal • fat 20g • saturates 3g • carbs 51g • sugars 6g • fibre 14g • protein 28g • salt 0.48g

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Lentil bolognese Lentils are rich in iron as well as protein, making them an important ingredient for vegetarians. SERVES 6 PREP 15 mins COOK 1 hr 15 mins EASY V

3 tbsp olive oil 2 onions, finely chopped 3 carrots, finely chopped 3 celery sticks, finely chopped 3 garlic cloves, crushed 500g dried red lentils 2 x 400g cans chopped tomatoes 2 tbsp tomato purée 2 tsp dried oregano 2 tsp dried thyme 3 bay leaves 1 litre vegetable stock 500g spaghetti vegetarian hard cheese, grated, to serve

1 Heat the oil in a large saucepan and and cook the onions, carrots, celery and garlic for 15-20 mins until everything has softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy – add a splash of water to loosen, if needed. Season. 2 Keep the sauce warm over a low heat while you cook the spaghetti following pack instructions. Drain, divide between pasta bowls or plates, spoon over the sauce and grate over some cheese. Leftover sauce will keep chilled for up to three days, or frozen for up to three months. Defrost portions at room temperature overnight, then reheat gently to serve. GOOD TO KNOW healthy • low fat • vit c • iron • 4 of 5-a-day PER SERVING 715 kcal • fat 9g • saturates 1g • carbs 120g • sugars 15 • fibre 14g • protein 33g • salt 1.05g

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Breakfast egg wraps Taking flavour inspiration from a fry-up, this is a quick and easy start to your day that provides two of your five-a-day alongside a good helping of protein. SERVES 4 PREP 5 mins COOK 7 mins EASY V

4 tsp cold-pressed rapeseed oil, plus 4 drops 500g closed-cup mushrooms, thickly sliced 320g cherry tomatoes, halved, or 8 tomatoes, cut into wedges 10 eggs

2 large handfuls of parsley, finely chopped 8 tbsp porridge oats (40g) 4 tsp English mustard powder, made up with water

1 Heat the 4 tsp oil in a non-stick frying pan over a medium heat and cook the mushrooms, covered, for 6-8 mins. Stir in the tomatoes and cook, uncovered, for 1-2 mins more until softened. 2 Crack the eggs into a bowl and beat in the parsley and oats. Heat a drop of oil in a large non-stick frying pan and fry a quarter of the egg mixture for 1 min until almost set,

then flip as if making a pancake. Tip onto a plate, spread over a quarter of the mustard, then spoon a quarter of the veg filling down the centre and roll up. Repeat the process to make another three wraps before serving. GOOD TO KNOW healthy • folate • fibre • iron • 2 of 5-a-day PER SERVING 429 kcals • fat 20g • saturates 4g • carbs 31g • sugars 4g • fibre 6g • protein 28g • salt 0.6g

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Saag paneer kedgeree SERVES 2 PREP 5 mins COOK 15 mins EASY V

2 eggs 1 tbsp vegetable oil 1 red onion, finely sliced 115g paneer, cut into 2-3cm cubes 2 tbsp medium curry powder 250g frozen spinach 200g pouch microwave coconut rice, cooked following pack instructions 1 /2 red chilli, finely sliced (optional)

1 Cook the eggs in a medium pan of boiling water for 7 mins, then transfer to a bowl of cold water and set aside to cool. 2 Meanwhile, heat the oil in a large non-stick frying pan or shallow casserole dish over a medium-high heat and fry the onion for 5 mins. Tip in the paneer and fry for 5 mins more, or until the paneer is evenly browned and the onion is starting to caramelise. 3 Add the curry powder and fry for 1 min, then add the spinach. Cover with a lid and cook for a few minutes so the spinach defrosts. Uncover, add the rice, turn up the heat and cook for a few minutes more, or until everything is piping hot. Season. Peel and halve the eggs, then arrange on top of the e rice. Scatter over the chilli and season with black pepper. GOOD TO KNOW calcium • folate • fibre • iron • 2 of 5-a-day • gluten free PER SERVING 553 kcals • fat 32g • saturates 14g • carbs 29g • sugars 6g • fibre 8g • protein 32g • salt 0.8g

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What about

PROTEIN SUPPLEMENTS? Are bars and shakes a helpful source if you’re looking to boost your protein? What are the different types? Whether you’re looking at bars, shakes or scoops of protein powder, the biggest decision is whether to choose animal- or plant-based protein. Whey and casein are derived from cow’s milk and contain all nine essential amino acids – whey is absorbed quickly by the body, while casein is digested more gradually. Both have been shown to support athletic performance, muscle growth and recovery. On the other hand, plant-based proteins, such as pea and soy, can also be highly effective, though some may be lower in certain amino acids, so are often blended to provide a more balanced profile.

nce the preserve of body builders and serious athletes only, regular gym-goers and supermarket shoppers are now also being tempted by the vast array of high-protein snacks and drinks available. Add to this the many fitness influencers promoting the latest protein powder or seducing us with easy recipes for protein-rich breakfast shakes, and you can see how the craze for protein has gone viral. Protein supplements are often seen as a convenient and effective way to hit your goals, whether that be building muscle, aiding recovery after exercise or harnessing its weight-loss benefits. For some, such as those with reduced appetites, certain medical conditions or those recovering from illness or surgery, supplements can also provide a palatable and convenient source. There’s now a huge variety of protein powders available, including animal-based options such as whey and casein, or plant-based alternatives like pea, soy, rice and hemp. They come in a host of flavours and can be mixed into shakes and smoothies, or even added to foods like porridge and pancakes, making them a versatile product.

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Where to be careful Despite their convenience, protein supplements are not without their drawbacks. Firstly, they’re classified as an ultra-processed food (UPF), because the manufacturing process significantly alters the original structure of the food – most powders contain ingredients not typically found in a home kitchen, such as emulsifiers, sweeteners, anti-caking agents and preservatives. Regular consumption of UPFs has been associated with poorer health outcomes, including increased risks of obesity, cancer and depression. However, it’s not clear what aspects of UPFs are driving these risks. Another concern is that protein powders lack the micronutrients and beneficial compounds naturally present in whole foods. While supplements can help meet protein needs, they fail to provide the fibre, healthy fats, vitamins and minerals found in foods like meat, fish, dairy, eggs, nuts, seeds, beans and legumes. Relying too heavily on supplements may lead to nutrient imbalances, and could mean missing out on the broader benefits of eating a varied diet. Protein shakes and powders sometimes also contain added sugars or artificial sweeteners, which may not be desirable for everyone. Be sure to read labels carefully and be mindful of what’s included in the product you’re considering.

Relying too heavily on supplements may lead to nutrient imbalances and could mean missing out on the broader benefits of eating a varied diet

Do you really need extra protein? The majority of us are able to meet our protein needs by eating a balanced, varied diet. We’ve already looked at the groups that might need additional protein – whether due to intense physical activity, restricted diets or following illness or surgery. But there are also groups who should avoid protein supplements, including children (unless advised by a healthcare professional) and individuals with kidney problems or those at risk of osteoporosis – for these people, an excessive protein intake may exacerbate their condition. People with allergies or intolerances must check labels for potential allergens and be aware of the risk of cross-contamination. Pregnant or breastfeeding women and those with existing medical conditions should also consult their doctor before starting any new supplement.

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Making the call If you decide to use a protein supplement, it’s important to view it as an addition to, not a replacement for, a healthy diet. The product should not replace whole food sources, which offer a wider range of nutrients and health benefits in addition to protein. Always read product labels, stick to the recommended serving size and consider your total protein intake from all food sources. The Department of Health advises adults not to consume more than twice the recommended daily intake of protein (55g for men and 45g for women); however, these recommended amounts are a general guideline and will vary based on individual needs. If you opt for a protein powder, choose a reputable brand that meets GMP (Good Manufacturing Practice) standards, and check for clear ingredients lists and third-party testing. For most people, a balanced, varied diet that is rich in natural protein sources is the best approach – aim to use supplements only when necessary and as part of an overall healthy lifestyle.

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WEEKEND Francesco Mattana shares recipes for longevity from Sardinia and Nargisse Benkabbou does modern Moroccan, plus seafood from Diana Henry

AUGUST 2026 goodfood.com 85

new series

Diana Henry’s

Most memorable fish & seafood dishes COOK THIS WEEKEND

She’s back! For years, Diana was one of your favourite writers; now, she returns to celebrate the recipes that mean so much to her – and you

’ve been writing recipes for Good Food for longer than I care to admit, so was delighted when they asked me to choose my favourites every month. I have a huge fondness for some recipes – they become part of you. It’s a joy to revisit them. This month, I’m by the sea. I grew up on the coast and have never stopped missing it. There’s no way I can get to the sea – the kind that I want to be at – quickly. I love big, empty, sandy beaches and no crowds. For me, that’s Holkham beach in Norfolk, the site of many walks and spectacular skies; otherwise, I have to go further north to the beaches of Shetland, the most northerly point of the UK. I was spoiled growing up in Northern Ireland, as the local fish was fantastic. My brother dived for scallops, the Dublin Bay prawns were fat and sweet, and there were crab, too. Inshore waters yielded white fish – cod, haddock, monkfish and plaice. Moving to England meant more choice as well as less. The warmer waters of the English Channel and Bristol Channel provide red mullet, a variety I used to associate only with holidays abroad. There will be lots of it from now until October, so don’t miss it. I never ate squid except in Portugal on holiday, though you can get it in Northern Ireland as by-catch. It’s plentiful along the

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south coast here, and the season runs from late August right through until January. When I was growing up, I couldn’t think of anything better than classic old-fashioned dishes such as lobster thermidor, but we have been exposed to influences from so many other countries that our tastes have exploded. Quite a lot of this is down to Rick Stein. I bought his first book, English Seafood Cookery, when it was published in 1988, and I see his book Fish & Shellfish as a bible. If I want to know how to deal with any fish or shellfish, I find the answers here. It’s been difficult to choose my three favourite fish and shellfish recipes – these don’t reflect my childhood, but the travelling I’ve done since (and also Rick Stein’s books). The scallops with chorizo show how good the Spanish pairing of shellfish with pork really is, and the anchovy-stuffed mullet is an appreciation for one of the most beautiful fishes – that pink skin shimmers with rainbow colours – and its small, sweet flakes. Squid makes me think of my dad, who died a few years back. When I cooked it for him – especially with ingredients that were new to him (such as tahini), it was as if he was discovering food for the very first time. He was so greedily enthusiastic. I hope you’ll like these three dishes, too.

weekend

Scallops with chorizo & hazelnut picada

The scallops with chorizo show how good the Spanish pairing of shellfish with pork really is

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Scallops with chorizo & hazelnut picada SERVES 4 PREP 25 mins COOK 15 mins MORE EFFORT

12 queen scallops, cleaned (ask your fishmonger or see goodfood.com for how), plus 4 clean scallop shells 1 tbsp extra virgin olive oil, plus extra for drizzling 80g chorizo, cut into small chunks 30g butter 1 /2 lemon, juiced For the picada 1 tbsp olive oil 40g rustic bread, cut into 1cm cubes 2 garlic cloves, sliced 15g skin-on hazelnuts 1 /2 unwaxed lemon, zested and juiced 1 tbsp finely chopped coriander 1 /4 tsp sherry vinegar 1 tbsp amontillado sherry

1 To make the picada, heat 1/2 tbsp olive oil in a small frying pan over a medium heat and, after a few minutes, drop a piece of the bread in – if it sizzles, reduce the heat a little and tip in all the bread in a single layer. Fry, turning frequently, until pale golden, then spread out on kitchen paper to cool. Add the remaining oil to the pan, fry the garlic until golden and add it to the bread. 2 Toast the nuts in the pan until fragrant (they should smell toasted), then rub in a tea towel while still warm to remove the skins. Blitz the bread and garlic with the nuts, lemon zest and coriander in a food processor, pulsing until coarsely chopped. Mix in the vinegar, sherry and a pinch of salt, then add the lemon juice to taste. 3 Look at the scallops to find a little white bit at the side – this becomes tough when cooked, so cut it off (watch our ‘how to prepare scallops’ video at goodfood.com). Pat the scallops dry using kitchen paper (they don’t colour well if you fry them when they’re wet) and brush with extra virgin olive oil. 4 Fry the chorizo in a little oil in a small frying pan until well coloured all over, with a slight crust. 5 Meanwhile, heat a small drizzle of oil in another pan until searing hot, add the scallops, season and cook for about 30 seconds each side – you want just a little colour. Divide the scallops between the shells, add the chorizo and and top with the picada and a knob of butter. Grill until cooked through, about 90 seconds. Squeeze over a little more lemon juice and serve. PER SERVING 275 kcals • fat 21g • saturates 7g • carbs 8g • sugars 1g • fibre 1g • protein 12g • salt 1.4g

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Griddled squid, lentils, roast pepper & preserved lemon with tahini SERVES 4 PREP 20 mins plus cooling COOK 1 hr 10 mins EASY

3 large red peppers, halved and deseeded olive oil, for roasting and frying 1 /2 small onion, finely chopped 1 celery stick, diced 225g puy lentils 2 tbsp extra virgin olive oil 1 lemon, juiced 1 /2 small bunch parsley, chopped 600g cleaned and prepared squid 2 green and 2 red chillies, halved, deseeded and finely sliced 2 garlic cloves, finely sliced 1 preserved lemon, flesh removed and discarded, rind finely sliced For the tahini dressing 4 tbsp tahini 2 tbsp Greek yogurt 2 tbsp extra virgin olive oil 2 garlic cloves, crushed 1 /2 lemon, juiced 1 /2 small bunch of coriander, finely chopped

1 Heat the oven to 200C/180C fan/ gas 6. Put the peppers on a baking tray and brush with olive oil. Roast for 25-30 mins until soft and blistered. Leave to cool slightly. 2 To make the dressing, combine everything together until the mixture is the consistency of double cream. If it’s too thick, add a little water. Season to taste and set aside. Slice the peppers into strips. 3 Heat a drizzle of olive oil in a medium pan over a medium heat and fry the onion and celery for 10 mins until soft but not coloured.

Tip in the lentils and cover with water. Bring to the boil, then reduce the heat and simmer for 15 mins, or until the lentils are tender, topping up the water if needed. 4 Drain the lentils, then spoon into a serving bowl. Season well, then stir in 1 tbsp extra virgin olive oil, half the lemon juice and the parsley. Leave to cool slightly, then add the peppers. 5 Cut the ‘wings’ from the squid and set them aside along with the tentacles. Slice the bodies down one side so they open out, then clean the inside by running a knife blade firmly over the flesh. Score the flesh on the inside, ensuring you don’t cut all the way through. Pat dry using kitchen paper, then transfer to a bowl with just enough olive oil to moisten the pieces (about 2 tbsp). Heat a griddle pan until very hot. 6 Season the squid and griddle in batches for 20-30 seconds on each side until just golden. Cut into bite-size pieces, then toss through the lentil salad and squeeze over the remaining lemon juice. 7 In a small frying pan, heat 1 tbsp extra virgin olive oil and fry the chillies and garlic until golden. Pour this over the squid, then toss through the preserved lemon. Serve with the dressing spooned over or on the side. GOOD TO KNOW calcium • folate • fibre • vit c • iron • 2 of 5-a-day • gluten free PER SERVING 624 kcals • fat 34g • saturates 7.5g • carbs 32g • sugars 7g • fibre 12g • protein 41g • salt 0.5g

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The warmer waters of the English and Bristol Channels provide red mullet, a variety I used to associate only with holidays abroad. There will be lots of it from now until October, so don’t miss it

Baked anchovy-stuffed red mullet with fennel There’s quite a lot of stuffing here – more than will, strictly, fit inside the fish – but let it spill out into the dish. SERVES 4 PREP 15 mins COOK 35 mins EASY

1 large or 2 medium fennel bulbs 1 red onion, sliced into thin wedges 2 tbsp extra virgin olive oil, plus extra for the stuffing and drizzling 1 lemon juiced, plus wedges to serve 4 medium whole red mullet (about 350g each), gutted, scaled and washed crusty bread, to serve For the stuffing 50g anchovies, drained and finely chopped 50g fresh white breadcrumbs 2 garlic cloves, finely grated 1 plum tomato, finely chopped 1 tbsp finely chopped flat-leaf parsley leaves

1 Heat the oven to 200C/180C fan/ gas 6. Remove any fronds from the fennel and reserve. Trim the tips – they are coarse – quarter the bulb(s) and trim the base of each piece. Slice the fennel lengthways into

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slim wedges, about 5mm at the thickest part. Toss in a roasting tin or a 30cm shallow, flameproof casserole with the onion, some salt and pepper, the olive oil and lemon juice. Bake for 15 mins. 2 Mix all the ingredients for the stuffing with seasoning and a little olive oil (the mixture should be moist, but not sloppy). Season the cavities of the fish, then fill with the stuffing, pushing it up into the heads to get plenty inside. Put the fish on top of the part-baked vegetables, season, then drizzle over some olive oil. Scatter over the fennel fronds. 3 Bake for 20 mins. The fish flesh should be opaque near the bone at the thickest part – not at all glassy – and the vegetables tender. Serve with lemon wedges for squeezing over and crusty bread. GOOD TO KNOW low fat • 1 of 5-a-day PER SERVING 203 kcals • fat 8g • saturates 1g • carbs 12g • sugars 5g • fibre 5g • protein 20g • salt 2.1g

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COOK THIS WEEKEND

Moroccan made easy

Nargisse Benkabbou makes Moroccan food accessible for the home cook in dishes heady with warming spices photographs ISSY CROKER

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Roasted spiced aubergine with yogurt & harissa chilli crisp SERVES 4-6 PREP 20 mins plus cooling COOK 45 mins EASY V

Nargisse Benkabbou was raised in Brussels in a foodloving Moroccan family. She trained to be a chef and started developing Moroccan recipes layered with bold flavours using modern techniques, then later became executive chef at L’Mida Marrakech. She is the author of two Moroccan cookbooks, has hosted a series of pop-ups in London and consults for restaurants and hospitality brands around the world.

3 medium Italian aubergines or 3 small globe aubergines (about 900g) 120ml olive oil 3 garlic cloves, finely chopped 11/4 tsp sweet paprika 11/4 tsp ground cumin 180g Greek or full-fat yogurt 11/2 tbsp fresh lemon juice 50g harissa chilli crisp, to serve (see below) coriander leaves, to serve

1 Heat the oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Use a vegetable peeler to peel strips of the aubergine skin from the top to bottom on each aubergine, leaving alternating strips of white flesh. Cut the aubergines into 2cm-thick slices, then arrange them on the lined baking sheets. 2 Combine the olive oil, garlic, paprika, cumin and 3/4 tsp salt in a small bowl, and stir to mix. Drizzle the mixture evenly over the aubergine slices and use your hands to make sure the slices are well coated. 3 Roast the aubergine slices for 40-45 mins until soft and golden brown, flipping them over halfway through for even browning. Remove from the oven and set aside to cool. 4 Combine the yogurt, lemon juice and 1/4 tsp salt in a small bowl, and stir until smooth. If needed, add a little water, 1 tbsp at a time, until the yogurt reaches a pourable consistency. 5 To serve, arrange the aubergine slices, slightly overlapping, on a large serving platter. Spoon over the yogurt sauce and drizzle the harissa chilli crisp over the top. Garnish with coriander leaves. GOOD TO KNOW 1 of 5-a-day • gluten free PER SERVING (6) 300 kcals • fat 28g • saturates 6g • carbs 6g • sugars 5g • fibre 05 • protein 4g • salt 0.93g

Harissa chilli crisp (makes 210g) Toast 1 tbsp each of cumin, fennel and coriander seeds in a small, heavybased frying pan over a medium heat until fragrant, about 2-3 mins. Grind using a pestle and mortar or blitz in a coffee grinder until coarsely ground. Tip into a heatproof bowl with 2 tbsp mild chilli flakes and 2 tsp each sweet paprika, garlic powder and onion powder. Add 1 tsp sugar, 1/2 tsp hot chilli flakes and a pinch of salt, and give it a mix. Heat 160ml olive oil in a pan over a medium heat until it reaches 160C. Carefully pour the hot oil over the spice mixture, then leave to cool. Will keep chilled in an airtight jar for up to a month. Bring to room temperature and stir before using.

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Stuffed chicken with vermicelli & chicken liver (djaj maamer) In Morocco, whole chickens come with all their giblets, including the liver, which usually goes into the stuffing. The vermicelli stuffing in this recipe includes a generous amount of fresh herbs along with preserved lemon. The liver adds richness and depth of flavour, but if you’re not a fan, just omit it – you’ll still have a delicious stuffing. I usually serve this with good bread for soaking up all the juices. SERVES 4 PREP 30 mins plus resting COOK 1 hr 30 mins EASY

3 tbsp olive oil 1 /2 tsp ground ginger 1 /2 tsp ground turmeric 1 /2 tsp sweet paprika 1.8kg whole chicken (reserve the liver, if it’s included; see below) 2 large onions, roughly cut into 2.5cm wedges green harissa, to serve (optional; see right) For the stuffing 85g dried vermicelli rice noodles, cooked following pack instructions and drained 35g pitted green olives, finely chopped 11/2 tbsp olive oil 1-11/2 tbsp deseeded and finely chopped preserved lemons (homemade or shop-bought) 20g flat-leaf parsley, leaves and stalks finely chopped 20g coriander, leaves and stalks finely chopped 2 garlic cloves, finely chopped 1 /2 tsp ground ginger 1 /2 tsp ground turmeric 1 /2 tsp sweet paprika 80g chicken livers, any membranes removed, chopped into 5mm pieces

1 Heat the oven to 230C/210C fan/gas 8. Combine the olive oil, ginger, turmeric, paprika, 1 tsp salt and 1/4 tsp black pepper in a small bowl. Pat the chicken dry using kitchen paper, then use your hands or a pastry brush to coat it inside and outside with the flavoured oil. Set aside.

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2 To make the stuffing, combine the cooked vermicelli, olives, olive oil, 1 tbsp of the chopped preserved lemon, the parsley, coriander, garlic, ginger, turmeric, paprika and 1/4 tsp each salt and pepper in a large bowl, and mix well. Taste for seasoning, adding more salt or preserved lemon, if you like. Add the chicken liver and mix to combine. 3 Spoon the stuffing mixture into the cavity of the chicken and secure the opening using cocktail sticks. Arrange the onion wedges in the centre of a roasting tin and set the chicken on top. Pour enough water into the pan to reach a depth of about 5mm. 4 Put the roasting tin in the oven and turn the oven down to 200C/180C fan/gas 6. Roast the chicken for 1 hr 25 mins-1 hr 30 mins, basting it every 20 mins with the pan juices until golden brown and cooked through – an instant-read thermometer inserted into the thickest part of a thigh should read 75C. Remove from the oven and let the chicken rest for 10 mins before carving. 5 Serve the chicken with the stuffing, onions and some green harissa on the side, if you like. GOOD TO KNOW folate • vit c • iron • 1 of 5-a-day • gluten free PER SERVING 854 kcals • fat 48g • saturates 11g • carbs 26g • sugars 7g • fibre 4g • protein 77g • salt 2.48g

Green harissa (makes 260g) Combine 7 sliced jalapeños, 20g roughly chopped coriander, 20g roughly chopped parsley, 4 roughly chopped garlic cloves, 21/2 tsp cumin, 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper, a large pinch of sugar and 4 tbsp olive oil in a food processor, and blitz until a coarse paste forms. Taste and adjust the seasoning, adding more salt if needed. Will keep chilled in a sealed container for up to a week.

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I usually serve this with good bread for soaking up all the juices

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Charred cabbage with harissa & peanut butter sauce This recipe is another example of how a few humble ingredients can come together quickly to create a truly satisfying meal. I’ve always enjoyed cabbage in all the usual preparations, from slaws and stir-fries to hearty soups, but it wasn’t until I tried a dish of roasted cabbage that I realised there is another way to cook and savour it. Something almost magical happens during the roasting process as the cabbage softens and begins to caramelise; it transforms its texture and flavours and turns into a delicious treat. Here, the cabbage – accompanied by an easy harissa and peanut butter sauce – takes centre stage. SERVES 4 PREP 10 mins COOK 40 mins EASY V

2 small hispi cabbages or 1 large green cabbage 110ml olive oil 60g natural peanut butter 11/2 tbsp harissa, or to taste 11/2 tsp soy sauce, or to taste finely chopped chives, to garnish

1 Heat the oven to 220C/200C fan/gas 7. Slice each cabbage lengthways through the core into four wedges if using hispi cabbages, or eight if using a larger green cabbage. 2 Transfer the cabbage wedges to a baking sheet and drizzle over 80ml of the olive oil, using your hands or a pastry brush to make sure that all sides of the wedges are coated. Generously season the wedges with salt and arrange cut-side down on the baking sheet, leaving at least 2.5cm of space between them; use two baking sheets if needed to ensure that the cabbage will roast and char, not steam. 3 Roast the cabbage for 30-35 mins, flipping the wedges occasionally and rotating the positions of the trays halfway through if you are using two. If using green cabbage, roast for an extra 10-15 mins until the wedges are soft and charred on top. 4 Meanwhile, make the sauce. Combine the peanut butter, 2 tbsp warm water, the remaining olive oil, the harissa and soy sauce in a small bowl, and stir until smooth. The sauce should be thick but pourable – adjust the consistency if needed, adding up to 2 tbsp warm water, a little at a time. Taste and adjust the seasoning, adding more harissa and/or soy sauce, if you like. 5 When the cabbage is ready, spread the sauce over the centre of a large serving plate. Arrange the cabbage wedges on top of the sauce and garnish with the chives. Serve immediately. GOOD TO KNOW vegan • folate • vit c • 1 of 5-a-day PER SERVING 382 kcals • fat 37g • saturates 6g • carbs 5g • sugars 4g • fibre 4g • protein 6g • salt 0.56g

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Recipes adapted from Madaq by Nargisse Benkabbou (£28, Quadrille) and not retested by us. Photographs © Issy Croker.

N E W FAC E S AT Meet the fresh talent joining our team to inspire you with inventive ideas every day

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

Instagram

Shoot director FREDDIE STEWART | Photographs TOM REGESTER

TikTok

Catch Kaian and Natasha at the Festive Good Food Show from 26-29 November. See page 50 for more.

Stay vital, eat

COOK THIS WEEKEND

Sardinian

Spaghetti all’Algherese (Spaghetti from Alghero) Eat for longevity with vibrant, delicious recipes from Francesco Mattana and Italy’s Blue Zone photographs DAVE BROWN 98 goodfood.com AUGUST 2026

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Francesco Mattana was born in Sardinia into a family of great cooks. After a stint in the army, he trained to be a chef, and co-founded his first Sardinian restaurant in Brisbane at the age of 23. He then moved to London to work in one of Jamie Oliver’s restaurants, which led to a position at the Jamie Oliver Cookery School, where he worked his way up to head chef. He now runs his own cooking classes online and from his family home in Italy.

Live to 100 F

rancesco says, “Sardinia is famous as a holiday destination all over the world, thanks to its outstanding nature, stunning beaches, incredible food and, more recently, for being recognised as the home to a large number of centenarians (people who live to 100 years of age). After meeting with Dr Gianni Pes, a senior researcher in the Department of Clinical and Experimental Medicine at the University of Sassari in Sardinia, who first discovered the Blue Zones (named after the colour of the pen he used to circle them on the map), I understood that as well as our diet, it’s our way of living, the beautiful weather and our community spirit that led to us being identified as the first Blue Zone in the world. Sardinians don’t just live a long time – they still lead full and active lifestyles well into old age. Alongside Dan Buettner, a National Geographic explorer, Gianni and their team went on a mission to find other longevity hotspots around the world, eventually identifying four other Blue Zones where they found the same phenomenon. These discoveries highlighted that diet and nutrition play a big part in living a long, happy and healthy life. Sardinian food is fresh, seasonal and full of variety. Thanks to its strategic geographical position, Sardinian dishes have been influenced throughout history by a variety of cultures to create a truly unique cuisine that is more Mediterranean than almost any other.”

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Spaghetti all’Algherese (Spaghetti from Alghero) I eat this dish every time I go to the beautiful city of Alghero in the north of Sardinia – it’s almost like a puttanesca, but better! There are different recipes depending on where you go but, personally, I love the combination of fresh clams with sweet cherry tomatoes, earthy oregano and the saltiness from the capers and olives. It’s simple to prepare – just make sure the clams are carefully cleaned. SERVES 2 PREP 10 mins COOK 20 mins EASY

200g spaghetti 3 tbsp extra virgin olive oil, plus extra for drizzling 1 garlic clove, halved 1 small dried chilli 200g sweet cherry tomatoes, quartered 30g pitted green olives, halved 2 tsp capers 1 tsp dried oregano 400g small clams, soaked in salted cold water for 1 hr 100ml white wine chopped parsley, to serve

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1 Bring a large saucepan of salted water to the boil and cook the spaghetti following packinstructions. 2 Meanwhile, place a large frying pan over a mediumhigh heat. Add the olive oil and drop in the garlic and chilli, then cook for 1-2 mins, or until the ingredients start to sizzle. 3 Stir in the tomatoes, olives, capers and oregano and cook for about 5 mins, then pour in the clams and wine. Quickly cover with a tightly fitting lid and cook for a further 5 mins, or until all of the clams open. Remove the lid and discard any unopened clams, the garlic and the chilli, then stir in most of the parsley. 4 Both the clams and the cherry tomatoes should have released a bit of their own juices to create a delicious sauce. If needed, you can squeeze a few cherry tomatoes to get more of the juice out. Taste and adjust the seasoning if needed. 5 Use tongs to transfer the cooked spaghetti straight into the sauce. Keep the pan over a medium heat and stir it all together for about a minute. Add a drizzle of olive oil, then turn the heat off, give it a final stir and serve with a pinch of fresh parsley over each plate. GOOD TO KNOW vit c • iron • fibre • 1 of 5-a-day PER SERVING 691 kcals • fat 22g • saturates 3g • carbs 84g • sugars 8g • fibre 8g • protein 27g • salt 2.23g

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Insalata di arance e finocchi (Orange & fennel salad) Fennel is a key ingredient in the Sardinian diet, as it grows abundantly on the island. We use the bulb, fronds and seeds in many dishes. The oranges add sweetness and colour and the juicy citrus with the crunchy fennel creates a lovely contrast of textures and flavours. I’ve added almonds and radishes for additional crunch and zing. This salad is best eaten straight away and is great served alongside seafood dishes. SERVES 2 PREP 20 mins COOK 3 mins EASY V

1 large fennel bulb (with fronds) 2 oranges, peeled and segmented 2 pink radishes, thinly sliced into rounds 20g raw whole almonds 2 tbsp extra virgin olive oil

Top tip If you have a mandoline, use it to slice the fennel and radishes into thin slices of equal thickness.

Recipes extracted from Eat Like a Sardinian by Francesco Mattana (£22, Murdoch Books) and not retested by us. Photographs © Dave Brown – Ape Inc. Ltd 2026

1 Cut the fennel in half and remove and discard the root. Thinly slice the bulb and the top stalks of the fennel. Make sure to save the fronds – place them in cold water and set aside. 2 Wash the sliced fennel in plenty of cold water, then drain and place in a bowl. Peel and segment one of the oranges, removing any bitter white pith, then add to the fennel along with the sliced radishes. 3 Toast the almonds in a dry frying pan over a medium heat for a few minutes, then crush them and add to the bowl. 4 Juice the remaining orange into a separate bowl and add the olive oil along with a good pinch of salt. This is your dressing. Stir well and toss through the salad just before serving, then taste and adjust the seasoning. Serve garnished with the fennel fronds. GOOD TO KNOW vegan • healthy • folate • fibre • 2 of 5-a-day • gluten free PER SERVING 248 kcals • fat 17g • saturates 2g • carbs 15g • sugars 15g • fibre 6g • protein 5g • salt 0.04g

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Bombas (Sardinian meatballs) These meatballs are usually served as a secondi, but they also make a great starter. Some traditional recipes lightly coat the bombas with a little bit of plain flour and then deep-fry them in oil until golden brown before adding them to the tomato sauce. I have chosen to share a lighter version of this recipe (which I also personally prefer). SERVES 4 PREP 20 mins COOK 45 mins EASY

For the meatballs 500g beef mince 30g pecorino, grated 10g parsley, finely chopped 2 sun-dried tomatoes, finely chopped 1 garlic clove, finely chopped 2 medium eggs 50g dried breadcrumbs For the tomato sauce extra virgin olive oil 1 onion, finely chopped 2 x 400g cans peeled plum tomatoes 10g basil, leaves torn 1 bay leaf

1 To make the meatballs, combine all the ingredients in a bowl and season with salt and pepper. With your hands, thoroughly squeeze the mixture together until it becomes nice and soft and everything is well combined. Cover and set aside. 2 Now make the tomato sauce. Put a drizzle of oil and the onion in a large frying pan over a medium heat. Cook for 5 mins, or until the onion softens. Season with a generous pinch of salt, then add the plum tomatoes. Sir in the basil and bay leaf. Cover and cook for 10 mins. 3 Meanwhile, shape the meatballs. Divide the mixture into roughly 35g pieces and shape into balls – you should have at least 20 in total. 4 After 10 mins, use a wooden spoon or a fork to crush the tomatoes to create a smoother tomato sauce. If you like your tomato sauce to be even more velvety, you can remove and discard the bay leaf and blitz it with a hand-held blender. 5 Add the meatballs to the sauce, cover and cook over a low heat for 20 mins, stirring occasionally, until the meatballs are cooked all the way through. Remove the pan from the heat and let the meatballs sit and rest in the sauce for 5 mins before serving. GOOD TO KNOW vit c • iron • 2 of 5-a-day PER SERVING 470 kcals • fat 28g • saturates 11g • carbs 20g • sugars 10g • fibre 3g • protein 34g • salt 0.69g

Escape to Sardinia Turn to page 138 for our travel feature, visiting the rural south of the island.

Top tips • Make the meatballs half the size and cook them in the same way to create a great meatball sauce to serve with your favourite pasta. • Or, try the bombas in a creamy lemon sauce: in a large frying pan, gently fry 1 finely chopped onion with a little olive oil until soft. Meanwhile, lightly coat the meatballs with a little flour, then dust off any excess flour and add them to the pan with the onions. Cook until the meatballs are golden brown, then add 200ml vegetable stock, a touch of lemon zest to taste and the juice of 1 lemon. Cover and cook gently for 10-15 mins until the sauce is creamy.

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Table for four

Thee recipe ec pe for a

happy marriage In our YouTube series, Mathew Horne and Joanna Page invite a well-known duo for dinner. This time, it’s actor and comedian Paul Whitehouse and his wife Dr Mine Conkbayir Smoked trout pâté felt like an apt starter for a get-together with Paul Whitehouse whose love of fishing is now almost as well-known as his comedy. Before long, conversation moves to his childhood in the Rhondda Valley. MATHEW You’re Welsh, aren’t you? PAUL Yeah, born in the Rhondda Valley. In fact, I won ‘Baby smile of the Rhondda Valley’.

PAUL Of course I have. If you’ve ever watched Gone Fishing, you’ll know I’ve mentioned it. JOANNA And then you moved to Enfield? PAUL We left when I was four. I arrived with a proper Rhondda accent and went to a fairly rough school. I didn’t say much for the first few weeks. Then one day I came home and said to my mum, “Mum, I wanna go to Southend.” I’d become a full Cockney.

JOANNA No way, you didn’t. JOANNA In five weeks? PAUL I absolutely did. There’s photographic evidence somewhere. Me and my nan. MINE You’ve never told me this.

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PAUL Five weeks. I think I worked out pretty quickly that if I spoke like everybody else, life might be a bit easier.

ON THE MENU Starter Smoked trout & horseradish pâtŽ Main Corned beef pie Dessert Blueberry & lime baked egg custard

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“That’s what food does, you have one mouthful and you’re 10 again” Paul JOANNA Do you think that’s where all the impressions came from? PAUL My mum used to think so. I don’t know. I put it down to natural talent.

A corned beef pie may not be obvious dinner party fare, but the team had done its research. Paul’s eyes light up as the pie is served at the table. MATHEW Is corned beef pie actually a thing?

MINE Of course you do. There are no showbusiness clichés attached to how the couple met. Instead, it starts in the aisles of a north London Holland & Barrett.

PAUL It was in our house. My mum wasn’t a brilliant cook, bless her, but it was her signature dish. MINE It was cheap.

MATHEW When did you two get together? MINE I was about 22. I was working in Holland & Barrett while doing my teaching degree.

PAUL Exactly. We didn’t have much money. But food like that sticks with you. Bob Mortimer made one for me when we fished on the River Lea. It was the first time I’d had one in years.

PAUL And I was buying protein shakes. JOANNA Did it take you straight back? MINE He’d walk in and say, “All right love, Can I have that one up there?” and I’d think, “Get it yourself, you lazy sod.” JOANNA That’s a strong opening. MINE It wasn’t exactly love at first sight. The strange thing is that, years before we met, my mum had already met Paul. She got him to sign something for me because I loved The Fast Show.

PAUL Completely. That’s what food does, doesn’t it? You have one mouthful and you’re 10 again. The conversation moves from food memories to family life. In this case, it means two separate addresses for Paul and Mine. JOANNA How long have you lived apart?

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

MINE Since the beginning. PAUL Your mum was a fan. JOANNA Was that always the plan? MINE Then years later we ended up together. It’s weird when you think about it.

MINE Not really. It just happened naturally. PAUL Whenever we tell married people, though, you can actually see something happen. JOANNA What? PAUL Hope. Jealousy. Curiosity. A bit of misery. MINE Relief. PAUL We spend loads of time together. We just don’t need to be under the same roof all the time.

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try the dish Corned beef pie Got a can of corned beef in the cupboard? Transform it into this simple but deliciously nostalgic bake, encased with ready-rolled shortcrust pastry to make life even easier. SERVES 4-6 PREP 15 mins COOK 50-55 mins EASY

1 tbsp vegetable oil 1 large onion, chopped 2 carrots, chopped 1 potato, cut into cubes 340g can corned beef, cut into large chunks 1 tsp Worcestershire sauce

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300ml warm beef stock 320g ready-rolled shortcrust pastry sheet 1 tbsp milk buttered kale, to serve

1 Heat the oil in a large frying pan over a medium heat and cook the onions and carrots for 5 mins, then add the potatoes and cook for a further 5 mins. 2 Gently stir through the corned beef and cook for 2-3 mins until beginning to colour. Add the Worcestershire sauce, the stock and some seasoning, then simmer for 5 mins or so until the potato is just tender. 3 Heat the oven to 200C/180C fan/gas 6. Transfer the filling to a pie dish or small

ovenproof dish. If needed, gently roll your pastry to size, ensuring it covers the top of your tin or dish with a little excess. 4 Dampen the edges of the dish with water and lay the pastry on top. Use a fork to press the pastry firmly onto the edge. Make a small slash in the middle to allow steam to escape and trim off any excess pastry. 5 Put the pie on a baking tray, brush the pastry with milk and bake for 30-35 mins until golden brown. Serve with buttered kale, if you like. PER SERVING 445 kcals • fat 25g • saturates 10g • carbs 32g • sugars 6g • fibre 4g • protein 20g • salt 1.6g

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Malta Uncovered 7 nights from £1,088pp* Departs September 2026 to November 2027

Helsinki, Tallinn and Riga offer a rich and intertwining history which adds up to make a fascinating journey. The area boasts a number of gems that UNESCO has designated as World Heritage Sites including the incomparable Suomenlinna Sea Fortress. Take the opportunity to wander through a maze of old-town streets, marvel at a melting pot of architecture and immerse yourself in the atmosphere of this wonderful corner of Europe.

You will be amazed at the Malta so few people have yet discovered. There are wonderful seascapes and a coastline eroded over the centuries into sheer drops, huge caverns and contorted pillars of rock blending perfectly with the deep blue sea. You will see the imposing 16th-century fortifications of Valletta, the hauntingly atmospheric old capital of Mdina, early Christian catacombs, richly decorated cathedrals and the oldest temples on earth. Blend all this with beautiful old towns, wonderful scenery and friendly local people, and you have a superb destination for a tour.

What’s included ● Return flights plus transfers ● Seven nights in four-star accommodation

What’s included

● Daily breakfast and three dinners

● Return flights from a selection of regional airports

● Ferry crossing from Helsinki to Tallinn

with hotel transfers

● The services of our experienced and insightful tour manager

● Seven nights staying in four-star to four-star

Experiences

● Daily breakfast and dinner

● Guided tour of the Finnish capital Helsinki

● The services of our experienced and insightful

superior accommodation

● Explore the Suomenlinna Fortress, an impressive UNESCO

World Heritage Site ● Visit to the Latvian capital Riga, with a guided walking tour of the riverside Historic Centre ● Explore the Estonian capital Tallinn on a guided walking tour, featuring the charming Medieval Lower Town and the hilltop Upper Town, and visit Kadriorg Park ● Journey across the Gulf of Finland to Estonia aboard a modern, comfortable ship

tour manager

Experiences ● Three guided tours including Valletta, Gozo and

Città Vittoriosa ● Six visits including the Malta Experience, Ggantija,

Hagar Qim, Mdina, Rabat and Marsaxlokk ● Enjoy a tasting of Maltese wines at a prestigious

local vineyard

TO BOOK Call 01283 742398 and quote GOOD FOOD OR, TO BOOK OR REQUEST A BROCHURE, VISIT rivieratravel.co.uk/gfd TERMS & CONDITIONS *Prices are per person, based on two sharing a room. Single rooms are subject to availability at the relevant supplement. Additional entrance costs may apply. All holidays are subject to availability. Images used in conjunction with Riviera Travel. Operated by and subject to the booking conditions of Riviera Tours Ltd, ABTA V4744, ATOL 3430, IATA 9127440. Riviera Travel, New Manor, 328 Wetmore Road, Burton-on-Trent DE14 1SP. Prices correct at time of print. See website for full details. Departures available exclusively for solo travellers on selected tours.

AUGUST 2026 goodfood.com 107

Jesse Jenkins’

famous aubergine parm Jesse shares his journey from pro skateboarder to chef, plus his favourite vegetarian dinner recipe photograph JESSE JENKINS

MY FAVOURITE DISH

M Jesse Jenkins was a pro skateboarder in LA, then moved to London to work as a chef and photographer. Now a social media star, he quickly became known for his vegfocused cooking and videos shared on his account, Another Day in Paradise (@adip_food). Cooking with Vegetables is his debut cookbook.

108 goodfood.com AUGUST 2026

y favourite dish is smoky aubergine parm (p110). It’s my biggest video on social media and was responsible for growing my account. It’s also my most copied dish, but that’s pretty cool – if people are copying you, you know you’re doing something right. I’ve worked in kitchens since I was a kid. I started out as a skateboarder and worked as a busboy clearing tables in restaurants on the side to earn some money. I’ve done it all – prep chef, line cook. I wanted to be a professional skateboarder from the age of 12. I was already sponsored, but when I could see that it wasn’t going to happen the way I wanted it to, the thing I knew most about next was food. I moved to London when I was 20 and worked in a restaurant in Chiswick. But, after about six months, I was really struggling to make ends meet. The most important thing about being a sponsored skateboarder is filming tricks, and I realised I was obsessed with the way videos looked. So, when I was trying to figure out what to do next, I asked a photographer who was taking some pictures of me for a job. Crazily, he said yes, and made me his first assistant after a few months. I’d never been on a proper set before. Skateboarding was illegal – you’re breaking into schools at night, getting arrested a lot and constantly getting kicked out of places for damaging property. It’s not the same as working on a set at all. Skateboarding is a lot more mainstream and accepted now. I grew up in the city in LA, and it was a chaotic household – there were three of us kids with three different dads, and I was a very hyper kid. With skateboarding, you can just do your thing and express yourself. 

Recipe adapted from Cooking with Vegetables by Jesse Jenkins (£28, Bluebird). Photographs © Jesse Jenkins, 2025.

weekend

AUGUST 2026 goodfood.com 109

weekend TRY THE RECIPE Smoky aubergine parm SERVES 2 PREP 20 mins plus cooling COOK 40 mins MORE EFFORT V

2 aubergines 50g plain flour 1 egg, lightly beaten with 120ml milk 100g panko breadcrumbs neutral oil, for shallow-frying (I use rapeseed) 100g burrata (vegetarian, if needed) handful each of parsley and basil 1 tsp white wine vinegar quick pickled chilli (optional; see below) For the confit garlic 1 garlic bulb, cloves peeled neutral oil, to cover the garlic For the sauce 1 bunch of basil 1 tbsp extra virgin olive oil 250g cherry tomatoes 2 shallots, thinly sliced 1 tbsp white wine vinegar 1 tsp caster sugar

I didn’t feel like I had to pretend to be like someone else. I think there’s a similar type of person that ends up in a kitchen. There’s a lot of broken homes, waifs and strays – in restaurants, they don’t care who your parents are or where you came from. They only care if you are ready to work. I fit in there. I’ve always wanted to make a cookbook, but it was the writing part of it that got in the way. I struggled through high school and barely graduated. But on Instagram, I could show I had recipes and a vision. From the moment I made my account to the first video going viral, I was trying to figure out how to get a book deal. I knew I wanted to start with vegetables. There were a lot of people cooking vegetables for health, and a lot of scrutiny around whether vegetables could really be a complete meal, but as kids, my mom was able to get us to sit at the table and fight over who got the artichoke heart. For me, it’s more challenging and exciting to think about how to make a beautiful meal out of some green beans than do yet another crispy chicken recipe. My favourite meals are always the ones made for me by other people. I think home cooking is the definition of good food. It’s such a lovely thing and you learn a lot about people and where they come from. 110 goodfood.com AUGUST 2026

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

Quick pickled chilli Combine equal parts sugar and salt in a bowl. Stir in some sliced chillies and leave for 5-10 mins, then cover with any white or red vinegar. Leave for 10 mins, then it’s ready to use.

1 First, confit the garlic. Put the garlic cloves in a saucepan and pour over enough oil to cover, then cook over a low heat for 30 mins. 2 Meanwhile, pierce a few holes in both of the aubergines using the tip of a knife, then cook over an open flame, rotating every 3-4 mins, or under a hot grill for 20 mins, flipping them halfway through. They should be charred on all sides, and the insides should be soft. Transfer to a bowl, cover with a lid and leave to steam and cool for 5 mins. Remove the burnt skin, keeping the aubergines in one piece. 3 While the aubergines are cooking, lightly fry the basil for the sauce in the olive oil for about 30 seconds over a medium-high heat, then remove. Set aside to add back to the sauce later. Turn up the heat and cook the tomatoes for 5 mins until lightly blistered. Turn the heat down to medium and add the shallots. When they have softened, add 6 confit garlic cloves and carefully smash them along with the tomatoes using the back of the spatula or spoon. Add the vinegar, sugar and some salt and pepper, and cook for about 1 min, then set aside. 4 Gently press the aubergine flesh into a flattened pear shape and season. Set up a pané station. Use three shallow trays or bowls: one with the flour, one with the beaten egg and one with the breadcrumbs. Dredge the aubergines in the egg, then the flour and breadcrumbs. 5 Heat the oil in a frying pan over a high heat and shallow-fry the aubergines until golden brown on both sides. Remove the aubergine and season with salt. 6 Add the basil to the warm sauce. Top with the aubergine, then tear over the burrata and garnish with the herbs, vinegar and pickled chilli, if using. GOOD TO KNOW calcium • folate • fibre • vit c • 3 of 5-a-day PER SERVING 575 kcals • fat 37g • saturates 12g • carbs 37g • sugars 16g • fibre 11g • protein 17g • salt 0.48g

Compiled by FIONA FORMAN

In restaurants, they don’t care who your parents are or where you came from. I fit in there

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AUGUST 2026 goodfood.com 111

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NEXT LEVEL

pissaladière Skills & shows editor Barney Desmazery takes this Provençal classic to new heights

Tips for a perfect pissaladière

photograph NASSIMA ROTHACKER recipe BARNEY DESMAZERY

Some dishes come with their own long-running debate and pissaladière is one of them. Is this southern French creation of onions, anchovies and olives a tart or a pizza? Both versions have their champions, but for our take we’ve chosen a crisp, buttery rough puff pastry base. It turns a simple Provençal dish into a masterclass in two kitchen skills: making flaky pastry from scratch and slowly cooking onions until golden, jammy and savoury. Finished with an anchovy lattice, black olives and thyme, it’s best served warm rather than piping hot.

FLAKING OUT

COOL YOUR FILLING

A homemade rough puff pastry base makes this feel more special than the usual bread-dough version.

Let the onions cool completely before spreading them over the chilled pastry. A hot filling would start melting the butter before the tart reaches the oven, robbing the base of some of its lift and crispness.

TIME TO CHILL Cold butter is the secret to a properly layered pastry, so chill it before mixing and give the dough time to rest between rolling and baking.

STACKED HIGH Instead of repeatedly folding the pastry, cut it into three rectangles and stack them on top of each other. This is an easier way to build layers while keeping the dough scruffy enough for that beautifully rustic finish.

SLOWLY DOES IT There is no shortcut to properly caramelised onions, so give them plenty of time to gently collapse, release their juices and gradually turn sticky and deeply golden. Scraping the burnished bits from the bottom of the pan back into the onions is where the richest flavour comes from.

114 goodfood.com AUGUST 2026

JUST ENOUGH ANCHOVIES Anchovies are essential but it’s not an anchovy tart so where other recipes use whole anchovies we’ve halved ours to provide just the right level of saltiness.

SERVE WARM, NOT HOT Pissaladière is at its best once it has rested for at least 10 minutes, when the pastry is still crisp but the flavours have had time to settle. Serve it warm or at room temperature, finished with tiny sprigs of thyme for a smart final flourish.

in the know

SERVES 8 PREP 1 hr plus around 2 hrs chilling COOK 1 hr 15 mins MORE EFFORT ❄

For the rough puff pastry 200g cold unsalted butter 200g strong white bread flour, plus extra for dusting 1 tsp lemon juice olive oil, for the baking tray For the topping 4 tbsp olive oil 1kg onions, halved and sliced as thinly as possible small bunch of thyme, plus extra mini sprigs to serve 2 bay leaves 80g jar or can anchovy fillets, drained, halved lengthways 80g small dry stone-in black olives, pitted 20g parmesan, finely grated

THE

Shoot director LAURIE NEWMAN | Food stylist ROSIE REYNOLDS | Stylist WEI TANG

1 To make the pastry, coarsely grate the butter into a bowl, tossing

ULTI

MATE by Watch Barney cook his Next Level recipes in our new series, The Ultimate, on Good Food’s YouTube channel @goodfood

it with a spoonful of the flour as you go. Put the grated, floured butter in the freezer for at least 30 mins or the fridge for 1 hr until very firm. At this stage, stir the lemon juice into 125ml ice-cold water. Tip the remaining flour and 1 tsp salt into a large bowl and scatter in the frozen grated butter. Toss together the butter and flour with your fingertips. Don’t rub it in like you would for crumble – you need flakes and shards of butter running through the flour. Pour in two-thirds of the water and use a cutlery knife to bring the mixture together. Drizzle in a little more water if it looks dry. The dough should be shaggy and slightly scruffy but hold together when pressed. Tip out the dough onto a lightly floured work surface and bring together with your hands, gently kneading. Shape into a rough rectangle, wrap and chill for 20 mins. 2 Roll the pastry into a rough 20 x 30cm rectangle, nudging the edges straight as you go. You’re looking for a marbled dough with streaks of butter. Cut the rectangle crossways into three even rectangles, neatly stack them up, then roll out again to about 20 x 30cm. Cut into three rectangles again and stack them once more, then wrap and chill for at least 30 mins. Will keep wrapped and chilled for up to three days. 3 To make the topping, heat the olive oil in a large shallow casserole or frying pan over a medium heat. Tip in the onions, season generously, then stir until glossed in the oil and starting to sizzle. Tie together the thyme and bay with kitchen string and add to the pan or just tuck them in. Cook the onions for 40-45 mins, stirring often. For the first 15-20 mins they’ll look like they’re swimming in their own juices – that’s fine. Let the liquid bubble away, then once the onions start to turn golden and sticky, stay close and scrape the caramelised bits from the pan back into the onions. When the onions are deep golden, collapsed and jammy, remove the herbs, then leave the onions to cool completely. The onions can be caramelised up to three days ahead and kept chilled. 4 To make the tart, lightly oil a flat baking tray. On a lightly floured work surface, roll out the pastry to a rough 25 x 35cm rectangle, then lift it onto the tray and trim the edges to neaten. Chill for 20 mins. Heat the oven to 220C/200C fan/gas 7. Spread the onions over the pastry, leaving a slim border. Arrange the anchovies over the top in a lattice pattern, then put the olives in the centre of the diamonds. Sprinkle over the parmesan and bake for 30 mins until the pastry is puffed and deep golden around the edges and underneath, and the onions are bubbling and burnished. Scatter with thyme or place a mini sprig where each anchovy crosses. Rest for at least 10 mins before cutting into squares. GOOD TO KNOW 1 of 5-a-day PER SERVING 415 kcals • fat 29g • saturates 15g • carbs 29g • sugars 8g • fibre 4g • protein 7g • salt 2.15g

AUGUST 2026 goodfood.com 115

the PYRO KITCHEN

Chef Yiannis Mexis from Mykonos puts a modern spin on open-fire cooking at his Greek restaurant, Pyro

yro was born from a desire to showcase a different side of Greek gastronomy – one rooted in the memories and traditions of my childhood in Mykonos and all around Greece, but shaped by years spent working in some of the world’s leading kitchens. Every dish begins with a Greek ingredient, recipe or flavour profile, then reimagined through a process of refinement, creativity and fire. Fire is at the heart of everything we do, which is why the restaurant is built around a large open fire pit, where the entire team works together. At Pyro, we treat fire as an 116 goodfood.com AUGUST 2026

ingredient, not just a cooking method. Intense heat allows us to quickly seal in natural juices, direct contact with charcoal creates unique texture and flavour, and slow cooking over embers develops incredible depth and complexity. These techniques become another layer of flavour. Pyro is about more than food – it’s about creating a feeling. When you walk in, we want you to disconnect from London and be transported to Greece. For a few hours, you can slow down and share food, wine and conversation with friends and family – the essence of Greek hospitality and culture.

in the know

THE PYRO LARDER CAPER LEAVES These have the same flavour as capers, but without that intense acidity and salinity. Use for a balanced dish, as we do in our sea bream ceviche. KRITAMO A herb that grows on every rocky coastline in Greece and the UK. We harvest it during summer and preserve it to use throughout the year. It has an intense anise and salt profile. BOTTARGA Grey mullet roe, cured and dipped in beeswax before ageing. It helps create our delicious tarama dip. We buy ours directly from Greece. FETA The iconic, versatile Greek cheese – everyone just knows

the hard, salty type, but there are soft, peppery and sweeter varieties of feta, too. The type depends on the area and the method of production.

...dish that says ‘Mykonos’? That would have to be our tuna dolmades – vibrant tuna tartare wrapped in delicate kohlrabi, served with a silky yogurt emulsion and crisp puffed rice. Playful, bold and full of character, it captures the spirit of Mykonos itself. ...ingredient you bring home from Greece? We source as much as possible from the UK, but there are a few Greek staples that can’t be replicated elsewhere, like the cheeses, wines and, of course, olive oil.

SUMMER SAVOURY This is a herb that I associate with Greece even more than I do oregano. It tastes like a blend of rosemary, thyme and marjoram. You can try it in a few of our dishes at Pyro, such as our lamb, fluffy potato pittas and onion seed parathas.

...misconception people have about Greek food? Greece has centuries of culinary heritage, with regional traditions, techniques and recipes shaped by history, geography and local ingredients. The depth and sophistication of Greek food extends far beyond the familiar holiday staples.

GREEK YOGURT Not ‘Greek-style’, but actually Greek. We source ours directly from Greece – the yogurt is a blend of sheep’s and cow’s milk, and the flavour and texture elevates all of our dips and dishes.

...thing you judge other Greek restaurants on? Whether they go beyond the perceptions of Greek cuisine. Greece has some of the world’s best produce and a culinary culture that’s diverse, regional and constantly evolving, but this isn’t always reflected on menus. For me, authenticity isn’t about the flags on the walls or classical statues in the dining room; it’s about a genuine connection to the ingredients and traditions that shape the food.

SMOKE SIGNALS Photographs JODI HINDS, ISTOCK/GETTY IMAGES PLUS

what’s the one...

We like to finish proteins and veg over flaming fresh herbs, branches or shrubs just before serving so we can capture the essence and aroma of the plant and bring another layer of flavour to the dish. To try it at home, brush a lamb shoulder with olive oil and garlic using a tied bouquet of rosemary and thyme sprigs and, just before taking the lamb off the heat, throw the herbs on the fire for an extra layer of fragrant, smoky flavour.

...tool that matters most when cooking over fire? Patience and control. It takes years to master the art of fire cooking, and setting up a proper fire pit for cooking.

...other cuisine that inspires you most? Southeast Asia as a whole, especially the way in which these cuisines layer flavours – from stocks simmered for hours to extract the full essence of the protein, to carefully selected spices that enhance and complement. Plus, the fresh herbs and aromatics – lemongrass, galangal and lime – that add brightness, freshness and complexity. If I had to pick a dish to eat for the rest of my life, it would be laksa.

Low and slow lamb Hot smoking a shoulder of lamb at a low temperature (90-100C) will result in the most delicious pulled lamb you’ve ever had. In the restaurant we use a smoker, but at home, you can use a kettle barbecue to get the same results. Cook some pittas on the barbecue, spread over some tzatziki and open a bottle of wine – best barbecue ever!

LAYERS OF FLAVOUR My top barbecue tip is to brine or marinate the meat beforehand; it transforms tougher cuts, keeps lean meats succulent and lays the foundation for deeper flavour. While cooking, baste the meat in the marinade to create a sticky, intensely flavoured crust that absorbs the smoke and beautifully complements the char from the grill.

Raised between Athens and Mykonos, Yiannis Mexis worked in professional kitchens as a teenager before building his Michelin-starred London career and opening Pyro, his contemporary Greek restaurant. pyrorestaurant.co.uk @pyro.restaurant | @yiannismexis JULY 2026 goodfood.com 117 AUGUST

New collection Cook Well For Less • Save money on every meal • 160+ budgetfriendly recipes • Cook once, eat all week • Waste less, save more • Big flavour, smaller bills On sale now in stores, or visit magsdirect.co.uk

Discover real food inspiration Read. from all our trusted magazines . k Coo now! Scan the QR code Eat. Try Repeat. to order direct to your door or subscribe

in the know

TRIED & TRUSTED

5 of the best summer essentials

We’ve tested a range of kit for entertaining outdoors, so you can be the host with the most words LUCY HOLLOWAY

Best charcoal barbecue

WEBER MASTER-TOUCH CHARCOAL BBQ A true classic in the barbecue world, Weber’s Master-Touch proves that great design never goes out of style. Compact yet capable, it’s easy to light, heats up fast and delivers consistently even results, helped by a reliable built-in thermometer found on the porcelain-enamelled lid. It’s also simple to clean and built to last. Available from Amazon (£314.99)

Best pizza oven

GOZNEY ARC LITE PIZZA OVEN Cooking restaurant-quality pizza at home is easier than ever, and the Gozney Arc Lite delivers on all fronts. Compact and lightweight, it’s perfect for smaller spaces like balconies, small gardens or even campsites. You can only bake one at a time, but when a Neapolitan pizza cooks in just 60 seconds, that’s hardly a drawback. Available from Gozney (£349.99)

Best gas barbecue

NAPOLEON FREESTYLE PRO 365 GAS BBQ The Napoleon Freestyle PRO 365 is a compact, well-built gas barbecue backed by a 10-year warranty. Ideal for feeding four to six, it’s simple to use and consistently reliable. What really steals the show is the infrared side burner, ideal for searing steaks or simmering sauces while the main grill handles burgers. Available from Napoleon (£649.99)

Best ice cream maker

Best slushie machine

NINJA CREAMI DELUXE ICE CREAM MAKER

CUISINART FROST FUSION SLUSHIE MACHINE

Another viral sensation for Ninja, the Creami is unlike any other ice cream maker we’ve tested – and its successor, the Creami Deluxe, has taken this product to a full 5/5. After a 24-hour pre-freeze, simply slot in the tub, and in minutes you’ll have ice cream, frozen yogurt, frappes or slushies. Available from Ninja (£249.99)

Offering six programmes and five texture settings, the Frost Fusion slushie machine goes beyond the basics. More than a novelty buy, it handles everything from party-sized margarita batches to solo frozen coffees, with a generous 1.6-litre capacity and the ability to keep drinks frozen for up to 16 hours. It can even whip up soft serve ice cream. Available from Cuisinart (£299.99)

HOW WE CONDUCT OUR REVIEWS We test and research a range of products in each category to ensure every budget is represented. Products must meet criteria to be shortlisted, including nationwide availability through an online retailer. Shortlists for testing always include a minimum of 10 products. Test matrices have specified testing criteria, including sustainability, energy usage and packaging. AUGUST 2026 goodfood.com 119

HOLIDAYS

Enjoy a foodie break at Emberwood, Bath Voted by The Times as one of the top 12 restaurants of 2025, recognised by Michelin within three months of opening, and winner of Bath Life’s restaurant of the year, Emberwood is setting the dining scene alight in Bath. And, you could enjoy a very exclusive foodie break here. Located in the Francis Hotel, in the heart of Bath, Emberwood was part of a recent multi-million pound reimagining. Executive Chef David Hazell has created a menu based on honest cooking, seasonal ingredients and local provenance, all cooked over an open flame in front of you. Start with fresh Isle of Wight tomatoes or coal-roasted scallops dripping in garlic butter. Follow with dry-aged côte de boeuf and beef-fat béarnaise or Cornish hake with caramelised fennel and samphire. Speak to the team about pairing your meal with an innovative signature cocktail – a refreshing

From

£270* for two

green goddess before you dine or an Emberwood negroni as a nightcap before bed. With a huge wine list to choose from, be guided by a team of knowledgable wine experts on what works with which dish. Then, once the dessert trolley has left your table and the last crumb has been devoured, take a very short stroll to your room and sink into the comfiest of beds. No need for a taxi, car safely left in the car park. As a reader of Good Food magazine, you’re invited to enjoy a delicious meal in Emberwood and an overnight stay at the Francis Hotel for a snip of the usual price. From just £270* for two, this midweek break is the perfect foodie getaway.

Offer details ● £150 to spend in Emberwood ● An overnight stay at Francis Hotel

TO BOOK THIS GREAT DEAL AND SEE ALL THE TERMS AND CONDITIONS: VISIT francishotel.com/goodfood USING OFFER CODE GOOD26 TERMS & CONDITIONS *Offer (based on two adults sharing a double/twin room) is valid for stays Sunday - Thursday from 16 July 2026 – 31 March 2027, excluding Bath Christmas markets 26 November - 13, 24 and 31 December 2026 and subject to availability on a room only basis. Supplements will be applied for upgrades. Full pre-payment will be taken on booking. We will ask for a pre-authorisation on check-in to cover any spend over the credit amount. If the full £150 amount is not used there is no refund and no cash alternative. We recommend guests book their table in Emberwood once they have booked their stay due to the popularity of the restaurant. Bookings cannot be cancelled, transferred, or refunded. This offer cannot be used in conjunction with any other offer, discount or promotion. The Emberwood credit can be used on any food and drink at the hotel including breakfast, lunch, afternoon tea or evening meal. Book online using promo code: GOOD26

120 goodfood.com AUGUST 2026

in the know

TRIED & TRUSTED

Recommended The best food and drink, tried and tested words LUCY ROXBURGH

For a flavour boost

KRUDE OLIVE OIL This is Gordon Ramsay’s olive oil brand with seven to choose from, including infused chilli, garlic, lemon and basil options. Very handy for quickly elevating salads or roasted veg over barbecue season. From £13, krudeoliveoil.com

For a simple dinner

REMPAPA PERANAKAN TURMERIC & LEMONGRASS PASTE We’re huge fans of this range, but this flavour is a standout – fragrant, vibrant and versatile as a base for laksas, curries or a marinade. Plus, it’s vegan. £6.90/180g, rempapa.com

For breakfast lovers

FATSO MORN’N GLORY CHOCOLATE BAR Enjoy a taste of breakfast any time of day with this bar. It’s made with crunchy cornflakes, marmalade and a hint of toast, all drenched in dark chocolate. £7.50/150g, Waitrose

For your next BBQ

FIELD & FLOWER – 30 PORTION VALUE BOX At only £1.77 per portion, this box from the online supplier of grass-fed meat and sustainable fish is ideal for families managing a budget. It includes pork rib eye steaks, barbecue chicken drumsticks, beef mince, diced chicken and piri piri chicken wings. £71.94, fieldandflower.co.uk/boxes

For punchier lunches

ALL DRESSED UP – GOCHUJANG GINGER

Prices correct at time of printing

For a mocktail alternative

For fancy sipping

REMEDY SODALY – PINEAPPLE

DELLA VITE SPRITZ RANGE

If you love a soft drink with added health benefits, this is sugar-free with a dose of apple cider vinegar for a gut-friendly prebiotic boost. £1.95/250ml can, Ocado

There’s a spritz for everyone in this selection so it’s great for al fresco gatherings – we especially liked the floral hugo spritz and a very fruity bellini. £26.48/8-pack, Amazon

This is my go-to dressing at the moment. It’s creamy and lightly spiced, perfect for poke bowls, marinades, or simply livening up a WFH lunch. £5/250ml, Waitrose

For an umami hit

MEI MEI SPICY SOY SAUCE Give your barbecue cooking a cheffy lift with this rich, glossy and deeply savoury soy sauce with caramelised sweetness and a chilli kick, founded by Michelin chef Elizabeth Haigh. £4/ 185g, Ocado

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BOOKS

for

COOKS Our resident reviewer Fiona Forman tries a ratatouille quiche from La Saison by Manon Lagrève and casts her eye over other top titles

t’s impossible to flick through food writer Manon Lagrève’s new book, La Saison, without wanting to immediately book a holiday to rural France – it’s packed with photos of character-filled old towns, countryside and food markets with some of the best produce in Europe. Wouldn’t life be nicer if we could all swap the big supermarket shop for a potter round an outdoor market, filling a wicker basket with ripe peaches and the first of summer’s courgettes? I won’t make it to France this year, but this book has inspired me to shop more often at local farmers’ markets. Manon’s cooking is centred around the seasons – growing up on an egg farm in Brittany, this was the norm. She says, “I didn’t realise that what we ate followed the rhythm of the year as it was such a natural part of life – from the excitement of mushroom picking with my grandparents in the autumn to the flurry of activity when canning season was in full swing, conserving as much of the summer’s fruit from our family orchard as we could.” The book is also divided seasonally, with recipes showcasing the best fruit, veg, fish, meat and cheeses. I tried the deep-filled ratatouille quiche (opposite) from the summer chapter with all the veg you’d expect to find in a ratatouille – courgettes, aubergines, tomatoes and onions – baked in. It’s easy, as you don’t need to make your own pastry, and the result is an impressive veggie centrepiece – my husband said it looked “like something out of a magazine”. I’ll take that! All you need is a salad and buttered new potatoes on the side for a lovely summer dinner, or enjoy cold for a picnic. I hope you’ll give it a try and enjoy it as much as we did.

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I didn’t realise that what we ate followed the rhythm of the year, as it was such a natural part of life

in the know Quiche façon ratatouille (deep-filled ratatouille quiche)

3 Sprinkle the garlic over the

My maman always has one or two ready-made pastries in her refrigerator, and quiche is probably the first savoury recipe I learned to make. I still frequently make it, as it is the perfect fridge-raid type of dish. Here, I fill it with the vegetable queen of the season: ratatouille. SERVES 6 PREP 30 mins COOK 55 mins EASY V

2 small aubergines, thinly sliced 2 tbsp olive oil, plus extra for drizzling 320g sheet ready-rolled puff pastry 2 garlic cloves, finely chopped 3 tomatoes, thinly sliced 2 small courgettes, thinly sliced 1 large red onion, thinly sliced 1 tsp herbes de Provence 3 eggs 50ml semi-skimmed milk 100g parmesan, grated handful of basil leaves

Good Food recommends

1 Heat the oven to 200C/180C fan/gas 6. Arrange the aubergine slices on a baking sheet, drizzle over the olive oil and season with salt, then roast in the oven for 15 mins. 2 Without removing the parchment it comes on, line a deep 20cm round baking tin with the puff pastry. Prick the base using a fork.

Peckish by Ed Smith (£22, Quadrille) Chicken is a staple meat, but most of us are making the same few recipes on a loop. To get us out of our ruts, food writer Ed Smith’s latest book provides modern inspiration to show just how versatile chicken is. Chapters are divided into mince, wings, legs, breasts and whole birds, and include maple-miso roast chicken stuffed with garlic rice; sticky lime, ginger & honey thighs; and fish sauce caramel wings.

pastry base, then arrange the veg slices inside on their sides in a spiral, alternating as you go: one slice of aubergine, then tomato, courgette and onion, and repeat until all the vegetable slices have been used up and you’ve made two concentric circles. Drizzle over a little olive oil and sprinkle over the herbes de Provence. 4 Whisk the eggs with the milk and parmesan, then carefully pour this mixture over the vegetables. 5 Bake for 40 mins until golden on top, then remove from the oven and finish with the basil leaves. GOOD TO KNOW calcium • 2 of 5-a-day PER SERVING 399 kcals • fat 26g • saturates 11g • carbs 24g • sugars 9g • fibre 5g • protein 15g • salt 0.85g

Recipe extracted from La Saison by Manon Lagrève (£26, Quadrille). Photographs by Nassima Rothacker.

One-Pan Feasts by Dominic Franks (£22, DK Publishing) Dominic Franks is known for his Upside Down Cooking series, in which he layers up, bakes and flips a dish. His new book has plenty of those trademark upside-down dishes, plus easy, flavour-packed one-pots, from upside-down chicken naan and mac & cheese pie, to chocolate & berry lava pie. A fun book packed with delicious feasts for all occasions: picnics, Friday night dinner, parties and weekend brunches. AUGUST 2026 goodfood.com 123

3 of the best

AWARD-WINNING CHEESES for summer Beating thousands of entries in the nation’s competitions over the past few months, these are the best cheeses to serve at al fresco get-togethers words KEITH KENDRICK

heese, like the latest puppy du jour, is not just for Christmas: it’s an all-year-round pleasure to make your senses spark and palate tingle.

Summer, if anything, is when cheese comes into its own. Barbecue season is upon us: a slab of halloumi on the grill, striped and squeaky and golden, is every bit as crowd-pleasing as a burger. Picnic season calls for a proper cheese selection – something creamy, something crumbly, something blue, all wrapped in paper and carried in a basket with a baguette and bottle of something cold and fizzy. Salad days (in every sense) are made infinitely better by a handful of crumbled feta, shaving of hard sheep’s cheese or generous dollop of soft white goat’s cheese on a plate of roasted tomatoes. So, in honour of the season, here are five award-winning British and Irish cheeses from the nation’s most prestigious awards, plus cheesemonger and Good Food Show Cheese Stage host Perry Wakeman’s advice on how to get the most from your cheesemonger on page 126.

Picnic season calls for a proper cheese selection – something creamy, something crumbly, something blue, all wrapped in paper and carried in a basket with a baguette and bottle of something cold and fizzy

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The awards you need to know about BRITISH & IRISH CHEESE AWARDS Run by the Royal Bath & West Society in Somerset, the British & Irish Cheese Awards is the UK and Ireland’s leading cheese and dairy products awards scheme.

ARTISAN CHEESE AWARDS Held at St Mary’s Church in Melton Mowbray, the Artisan Cheese Awards were founded in 2016 to support small cheesemakers across the UK and Ireland – those with a maximum upper limit of 400 tonnes of cheese produced per annum can qualify for entry.

VIRTUAL CHEESE AWARDS The Virtual Cheese Awards were launched in 2020 by Sarah de Wit to celebrate and support British cheesemakers, who struggled to produce and sell stock during lockdown. The awards have grown steadily in the last six years, with more than 250 individual entries from British cheese producers.

AFFINEUR OF THE YEAR 2026

Champion: The Courtyard Dairy Cheesemongers Simon Ferro and James Spence lifted the Affineur of the Year trophy – an award that highlights the skill involved in ageing cheeses – for their transformation of Quicke’s cheddar into an aged alpinecheddar by maturing it in a wooden port box.

in the know

THE CHAMPIONS Fresh from the podiums of this year’s prestigious cheese awards Killeen Farmhouse Killeen extra-mature goat’s cheese, Co Galway Supreme Champion, Artisan Cheese Awards Dutch-born Marion Roeleveld makes this hard goat’s cheese on a 50-acre farm in Co Galway, Ireland. Originally based on a traditional gouda recipe, the texture is firm with a slightly crunchy mouthfeel, while the taste is clean, slightly sweet, nutty and extremely moreish. Produced using pasteurised goat’s milk from the farm and animal rennet, the cheese is aged for 10 months to develop a greater depth of flavour; more sweetness and toasty hazelnut notes come through.

Dazel Ash Rosary goat’s cheese, Wiltshire Supreme Champion, British & Irish Cheese Awards Made by Chris and Clare Moody at a small dairy in Wiltshire, this ash-coated goat’s cheese log has a striking black rind that gives way to a brilliantly white interior. The texture is soft and clean-tasting, with citrus notes, earthy undertones and a gentle floral sweetness that builds on the palate. Produced using pasteurised goat’s milk and vegetarian rennet, Dazel Ash develops a quiet, lingering finish, rather than an upfront punch of flavour.

St Jude St Jude cheese, Norfolk Supreme Champion, Virtual Cheese Awards This small, soft, mould-ripened cheese has a delicate bloomy rind, giving way to a soft, yielding paste. The texture is rich, buttery and unctuous, balanced by subtle vegetal notes. Produced using unpasteurised cow’s milk and animal rennet, St Jude’s flavour shifts through the year – fresh, grassy and lactic in spring, deepening to buttery and earthy later on – and it finishes surprisingly long for a fresh cheese.

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in the know

HOW TO GET THE E BEST from your cheesemonger

9 questions to ask

“What tastes best right now?” This is the question every cheesemonger wants you to ask. The honest answer changes weekly, sometimes daily. Right now, it’s the Wigmore: the summer milk has sweetened it up and it’s eating as well as I’ve ever known it. Ask this every time you walk in – a good cheesemonger’s answer will never be the same twice.

“Can I try it before I buy?” Always. Any cheesemonger who hesitates is in the wrong job. Tasting is how you learn, discover and end up buying something you’d never have picked off the counter yourself. Don’t be shy about it either – try two or three things. That’s what we’re here for.

“How should I store this?” A lidded plastic container is your best friend. Every time someone opens the fridge door, the humidity fluctuates. A container stops all of that and keeps conditions stable. If you’re planning to

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keep cheese for a while – unlikely if you’re any kind of cheese fiend – open the lid every now and again to let it breathe.

“What’s new that I probably haven’t heard of?” Shameless self-promotion: Dillon, which should be ready in a few months. This is the cheese that won Affineur of the Year 2025. It’s a cheddar made using highly experimental maturation methods to draw out moisture progressively throughout the ageing process, creating an extraordinarily dense paste with an epic savoury depth. Watch this space.

“I’m cooking a particular dish – what would work?” My secret weapon for almost anything: a microplane and a chunk of Sparkenhoe red leicester. The moment that cheese hits a little heat, it almost disappears into the dish, leaving this lingering funk and savoury finish behind. I finish scrambled eggs with a light dusting. Try it once and you’ll never stop.

“Is this made with pasteurised or unpasteurised milk?” Raw milk cheeses give you more seasonal variation, because the cheesemaker is working directly with whatever the cows were eating and feeling that week. But the bigger conversation is about dedication to

traditional practice: managing the natural variability in milk, rather than standardising it into a consistent status quo. That’s a fundamentally different philosophy, and it shows in the cheese.

“How long should I age this at home?” Go to a good independent cheesemonger and trust them to give you cheese at exactly the right profile to eat now. Once a cheese is cut, it’s going downhill. It will dry out and the texture will move in a direction you probably didn’t ask for, unless you specifically like that kind of desiccated, claggy chew. Most don’t.

“What would you pair this with?” The easy rule: what grows together goes together. Find something from the same region as the cheese and eight times out of 10, it’ll work. For a more technical pairing, think about balancing the basics: fat against acid, salt against sweet.

“What’s your personal favourite right now?” For me, it’s Dillon, which I’ve been maturing for the last year using methods I’ve never seen applied to cheddar before. But, ask your cheesemonger this question every visit. The answer tells you more about what’s worth buying than anything else on the counter.

Photographs JONATHAN GREGSON, FK STUDIO, JOE BREAKWELL

A great cheesemonger is one of the most underused resources in British food culture. Perry Wakeman, founder of Rennet & Rind in Cambridge and Stamford and host of the Cheese Stage at the Good Food Show, shares his expert tips.

WIN!

HUGE MAGAZINE PRIZE!

0 2 winners

TO P PRIZE worth £ 2,600

We’re celebrating National Magazine Day with a massive competition… and you could win BIG! 20 winners will each grab a £100 Amazon voucher AND 250 magazines for their school (worth approx £1,500!). Your classmates will think you’re an absolute legend. And it gets even better… one of those 20 winning schools will also receive an extra £1,000 for their library.

250 magazines for your school £100 Amazon voucher for you PLUS! 1 winner gets £1,000 for their school

WOW! Just some

of the mags you could get

National Year of Reading 2026

This is an industry-wide initiative celebrating the power of magazines, which offer hours of fun and help inspire reading, creativity, curiosity and so much more!

©MGA

goallin.org.uk

Who is in charge of putting together a magazine? A. Baker B. Footballer C. Editor

SCAN TO ENTER!

TERMS AND CONDITIONS: 1. The closing date is 1st September 2026. 2. Open to UK residents only and only one entry per person. 3. Entrants under 18 require parent/guardian permission. 4. One winner will receive: a £100 Amazon voucher, and be invited to nominate a UK primary school to receive 250 Children’s magazines (worth approximately £1,500) and £1,000 cash donation to the school library, and 19 runners-up will receive: a £100 Amazon voucher and be invited to nominate a UK primary school to receive 250 Children’s magazines. 5. The magazines will all be suitable for children aged between 5 and 12 years old, and could include the following titles: Girl Talk, Match of the Day, MEGA!, Numberblocks, Bluey, LEGO® NINJAGO®, and more. Each school nominated by a winner will receive a variety of current titles and the exact number of copies of each title may vary. 6. The magazines will be sent to the nominated schools in the week commencing 12th October 2026, to celebrate National Magazine Day on 14th October 2026. 7. For full T&Cs, see entry form web page.

LOCAL HEROES

Baker and social entrepreneur Tom Herbert is using shared meals, local food and community connection to tackle hunger, loneliness and food waste in Gloucestershire

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s a child, we lived above my family’s bakery (Hobbs House Bakery) in Gloucestershire. There was flour everywhere, and bread was the rhythm of our lives. I’m a fifth-generation baker, and now my son is the sixth. In many ways, this is the job – passing skills on to the next generation. I have such fond memories of jamming doughnuts in the family bakery in the middle of the night. Food has always been my first language, and my relationship with bread has inspired this. The word ‘companion’ comes from the Latin com and panis, ‘with bread’. Sharing food is one of the oldest ways we care for one another. This idea sits at the heart of The Long Table in Stroud (and recently in Cirencester, too), a pay-what-you-can community restaurant where we have served hundreds of thousands of meals since we first opened our doors in 2018. But what matters most isn’t the number, it’s what happens around the table –

watching people of different backgrounds and walks of life come together. Our model is simple: pay what you can. Some people pay more, some pay less, and some can’t pay at all. That’s the point. There is enough food that no one should go hungry, yet on average, we waste more than a third of what we buy in UK households. This ethos shapes how we source our food, working closely with local farmers and growers to build food resilience. By committing to seasonal crops in advance, we help small farms thrive while shortening supply chains and strengthening local food systems. The name, The Long Table, comes from an old saying: ‘If you have more than you need, build a longer table, not a higher wall.’ I’m not claiming this is the answer to everything, but I do know that when people eat together, something shifts. A shared meal can nourish more than hunger – it can create belonging, dignity and hope.

Photographs IKE COLMAN, HATTY BELL, CHRIS TERRY

“I’m building longer tables, not higher walls”

How to start your own community food project: • Start with what your community really needs, not just what you think it needs. Sit with the idea. What does success look like, smell like, taste like? • Be clear about your purpose, then ask for help. People are often far more willing to support a good idea than you imagine – but they need to know what you need. Sometimes all it takes is putting the question out there.

• Build something financially resilient from the outset. Diverse income streams are important – trading income, community support, grants and donations all have a role to play. • Most importantly, create something with people, not for them. Hold the vision lightly enough for others to shape it. The strongest ideas are the ones a community can truly make its own. • Local Heroes stories are produced in collaboration with the Local Storytelling Exchange

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up your grill game for a green summer of feasting

Bangin meatfree BBQ

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Sensational, sustainable barbecues don’t need meat. This summer, make smoke-kissed vegetables the star attraction words TONY NAYLOR

“V

egetables are incredible over fire,” says live-fire cooking expert Adam Purnell, whose restaurant, Embers, serves not just Korean BBQ chicken and koji-brined burgers, but smoked crown prince squash with satay sauce and burnt lime, or teriyaki charred broccoli. Such modern, creative use of smoke-kissed vegetables offers inspiration to anyone keen to reduce or remove meat at their barbecues this summer. “Fire is a great way of elevating veg,” says Adam. With our expert panel (right), let’s find out how.

THE CHARCOAL

Charcoal is a complex topic, and comes in many forms with differing qualities. Always closely follow the cooking instructions for your chosen option. If you want to deep-dive on charcoal, head to goodfood.com. With sustainability forefront, look for Forest Stewardship Council-certified lumpwood or briquettes, or charcoal from other traceable, sustainable sources. For example, British charcoal-makers using UK-grown wood are sourcing from land managed by UK Forestry Standard rules. Internationally, various companies turn by-products (eg. nut shells, surplus manufacturing timber), into charcoal. Fun fact: high-quality charcoal doesn’t smoke much. To generate smoke, add cooking-grade woodchips or chunks to your coals. Shut the lid for smokiest impact. You are now, says Adam: “Using fire as an ingredient as well as heating method.”

Jack Bristow portrait ROSS TALLING

COOKING TIMES

Ask barbecue experts for timings and you get loose approximations or endless questions – how hot are your coals, how big is your grill? “We always say, ‘it’s done when it’s done’,” says Adam. Embrace that uncertainty. Grab a skewer or temperature probe to check done-ness. Also, utilise your barbecue in stages. Broadly, small items are best grilled quickly over high heat during the barbecue’s most intense phase. Larger items are given time over gentler coals.

INDIRECT ROUTE

Indirect heat cooking is, says Adam, “massively underrated” for veg. Rake white coals to one side of the barbecue; add wood for smoke, if required; position food beside the coals; and shut the lid to create an oven. See, Adam’s smoked tomatoes (p132).

MEAL PLANNING

Beyond your centrepiece and sides, utilise your barbecue to, for example, make flatbreads, the ultimate baba ganoush (aubergines love barbecued char) or grilled peaches for dessert. “A crowdpleaser,” says Meriel Armitage. Tip: serve two salads – one simple and leafy, one grain-based and filling.

GRILLING GRANDMASTERS Ana Ortiz, co-owner and cooking tutor at Somerset fire-cooking company Fire Made: “People think fire will overpower vegetables. In my opinion, it’s the opposite. It reveals the true flavour of the vegetable.” firemade.co.uk Meriel Armitage, vegan chef and founder of London’s Club Mexicana restaurants: “I don’t want a plate of ‘sides’. You want a big-hitter on your plate – deep flavours that umami meat-eaters are getting.” clubmexicana.com Adam Purnell, chef-owner at restaurant and cooking school Embers in Shropshire: “Dressing veg up is the way forward. As soon as you add different textures and flavours and think about balancing heat, sweet, sour and salty, it becomes something more.” emberscafe.co.uk Jack Bristow, chef-director at Cornish field-to-fork feasting destination Nancarrow Farm: “We treat vegetables like meat. Don’t just take the good bits and throw everything else away. Use carrot tops to make dressings. Maximise it!” nancarrowfarm.co.uk

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Char and soften suitable veg (onions, peppers, chillies, tomatoes) to use as garnishes or in sauces

BARBECUED SIDES plates, ingredients & tips

Similarly, Jack Bristow rolls up and hard grills scrolls of greens (spinach, kales, chard, all secured with foil). They steam in the middle, “but you get that crispy outside – a texture you’re never going to get in a pan.”

BLISTERED VEGETABLES Char and soften suitable veg (onions, peppers, chillies, tomatoes) to use as garnishes or in sauces. Ana Ortiz blitzes blistered tomatoes with red chilli, garlic, lime juice and salt to use as a dressing for sweet potatoes and says, “The colours are beautiful.”

FLAVOUR SPONGE Grill sliced courgettes before immersing them in oil, herbs and chilli. “Still hot, they suck up flavour,” says Jack. It's a trick that works with many vegetables.

GRILLED CUCUMBER “Sounds weird,” concedes Meriel, but halved and flash-grilled on each side, cucumber impresses dressed with a tzatziki-adjacent mix of (dairy-free) yogurt, dill, lemon and mint. SIEVE-ROASTING In a sieve, toss and colour ingredients such as (frozen) peas, corn and mangetout just above the coals. They should steam from within (or spritz with a little water). Ana also sieve-roasts pumpkin seeds for toppings, and pulses with herbs and oil to create smoky, nutty dressings. CHARRED GREENS Barbecue-charring brassicas is a modern classic. Think: hispi cabbage or long-stem broccoli in a buttery anchovy or hazelnut dressing. 132 goodfood.com AUGUST 2026

CALÇOTS-STYLE LEEKS Inspired by the seasonal Catalan dish, halved leeks are barbecued until soft within. “Remove the burnt outer… or not,” says Meriel. “Then, top with capers, lemon, oil and fried breadcrumbs. Serve with romesco.” SMOKED TOMATOES Deseed, salt and indirectly smoke for 30 mins-1 hr. Dehydration intensifies their flavour, says Adam, and: “Crappy tomatoes can become amazing.” BARBECUED CHEESE On a foil tray, indirectly smoke a block of feta for around 20 mins at 150C. It will go very soft, but firm as it cools. “Unbelievable intense flavour,” says Adam. “You can use it as seasoning, like parmesan.”

THE MAIN EVENT

memorable meat-free zingers TOFU STEAKS At barbecues, says Meriel, those not eating meat deserve protein: “A plate of vegetables is fine, but it’s not that satisfying.” Enter: very firm tofu, frozen and defrosted to give it “stronger texture”, and marinated (soy sauce, garlic, miso, maple syrup) to produce crisp, yielding, flavour-packed steaks. Serve atop raw, shredded vegetables with pickles and sauces. MIRACULOUS MUSHROOMS Whether stuffed into knockout sandwiches or served sliced like skirt steak, mushrooms’ meaty texture and ability to absorb both smoky grill flavours and umami seasonings (balsamic, Worcestershire or soy sauce, roasted garlic), makes them a versatile, satisfying meat substitute. Meriel favours lion’s mane and king oyster over huge portobello (beware raw centres!), serving them with herbs, sesame and a miso glaze.

Score the mushrooms to help the flavours penetrate and, if necessary, slice to ensure even cooking. Be firm and decisive: “Get the barbecue really hot, push them down so they char, then flip. Otherwise, mushrooms go soggy.” SHAWARMA CAULIFLOWER Indirectly slow-cooking and smoking large vegetables, such as whole cabbages and celeriac, is a popular way to create showstopper items. Adam loves whole cauliflower coated with oil and Middle Eastern spices, roasted for around an hour and served dressed with tahini, romesco, pomegranates and chopped nuts: “Present it whole with a carving knife.” VEGAN RIBS “My go-to centrepiece,” says Meriel. Combine drained jackfruit with vital wheat gluten flour (70:30 ratio) and various sauces and seasonings (eg. nutritional yeast, smoked paprika, soy sauce, cayenne), then knead the mixture into a dough. Form that into a shape like a rack of ribs and, in the oven, roast it covered for about 30-45 mins at 200C. Let the block cool, then portion it into ‘ribs’. Season these a second time (barbecue sauce, gochujang, jerk seasoning – get creative!) and grill: “Jackfruit literally looks like meat falling off the bone.” BURGER BONUS Talking of vital wheat gluten, you can also mash it with butterbeans (20:80 ratio) and flavourings (curry powder, peanut butter, chilli sauce, harissa, etc) to create a versatile vegan burger mixture you can ball, flatten and stretch. “It should be a springy chewing gum texture,” says Meriel. SLOW-GRILLED ROOT VEG Put a grill about 1cm above moderately hot white coals and, says Jack, patiently grill (seasoned, oiled, perhaps salt-sugar brined) root vegetables such as beetroots and carrots, turning them gently: “Cook slower, and you’ll bring out their sweetness.” Thick-sliced beetroot contains plenty of sugar and water – sugars that will caramelise as the exterior blisters and concentrate within as “it steams itself”. Those could feed into a side or main. “Beetroot, goat’s curd, honey – these three elements are a wow-factor,” says Ana.

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

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FRESH BBQ IDEAS Beetroot burger For great texture and flavour, this vegan burger will win over veggies, meat-eaters and vegans alike. MAKES 8 burgers PREP 30 mins plus chilling COOK 40 mins EASY V

1 onion, quartered 3 tbsp olive oil, plus extra for brushing 2 garlic cloves, crushed 200g chestnut mushrooms 250g smoked or regular tofu 2 cooked beetroot (about 100g; not in vinegar) 400g can black beans, drained 1 tbsp tomato purée 2 tbsp vegan mayonnaise 1 tbsp miso paste 100g oat flour 2 tbsp ground flaxseed 50g pecans 200g pouch microwave brown rice, cooked To serve 8 cheese slices, (vegan, if needed; optional) 8 burger buns, split (vegan, if needed) chilli jam crunchy lettuce leaves 1 avocado, halved, stoned, peeled and roughly mashed 1 /2 lime, juiced

1 Put the onion in a food processor and pulse until it resembles rice. Heat 1 tbsp oil in a large frying pan and fry for 10 mins until soft and just golden. Stir in the garlic and fry for 1 min more. Tip the mixture into a large bowl. 2 Put the mushrooms in the food processor and pulse until they also resemble rice. Heat the rest of the oil in the pan and fry the mushrooms for 10-15 mins until any liquid that’s released has evaporated and the mushrooms are tender. Tip these into the bowl with the onions. 3 Put the tofu, beetroot, beans, tomato purée, mayonnaise, miso,

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flour and flaxseed in the food processor with some seasoning, and blitz until smooth. Scrape into the bowl with the veg. Add the pecans and half the rice to the food processor and pulse until finely chopped (or a little chunkier, if you prefer). Tip into the bowl with the veg and tofu mixture, along with the rest of the rice. 4 Use your hands to shape the mixture into patties roughly the same size as your burger buns. The patties will be delicate, so chill for at least 30 mins before cooking. If you want to barbecue them, freeze for 30-45 mins first until firm. 5 Heat a frying pan over a medium heat or light the barbecue, and brush both sides of the patties with

a little oil. Cook for 5-8 mins on each side, turning once after a crust has formed, until charred and hot through to the centre. Avoid moving or turning too often, as they will be more delicate than meat patties. Top with the cheese, if using, for the final minute or so. Toast the buns on the barbecue or in the pan, then spread each with a little chilli jam. Fill with a few lettuce leaves, the patties and some smashed avocado mixed with a squeeze of lime juice. 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

Vegan kebabs with avocado dressing Here, generous chunks of veg are complemented by tangy peach and the creaminess of avocado, which you can drizzle over or dip into. SERVES 4 PREP 30 mins COOK 10 mins EASY V

31/2 tbsp olive oil 2 garlic cloves, crushed 1 tsp chilli flakes 3 rosemary sprigs, finely chopped 4 portobello mushrooms 4 peaches, stoned and each cut into quarters 2 large courgettes, each cut into 8 chunks 2 large red onions, each cut into 8 wedges (leave the root on) 1 avocado 1 lemon, juiced 1 /2 tsp wholegrain mustard rocket, watercress & spinach salad, to serve 2 tbsp toasted mixed seeds

1 Mix 3 tbsp of the oil with the garlic, chilli flakes and rosemary. Thread alternate pieces of the mushrooms, peaches, courgettes and red onions onto each skewer – you should be able to get two pieces of everything on each. Brush the kebabs with the flavoured olive oil and season with salt and black pepper, then set aside. The kebabs can be made the day before and kept in the fridge.

2 Heat the barbecue or a grill to its highest setting. Meanwhile, blitz the avocado, half the lemon juice and 50ml water together into a smooth dressing, and season to taste. Whisk the remaining lemon juice and olive oil and the mustard together, then toss with the mixed rocket salad and toasted seeds. 3 Barbecue or grill the skewers for 4-5 mins on each side, or until

cooked through and nicely charred. Pile onto a platter and serve with the avocado dressing and salad on the side. GOOD TO KNOW healthy • vegan • low cal • folate • fibre • vit c • 4 of 5-a-day • gluten free PER SERVING 295 kcals • fat 20g • saturates 3g • carbs 15g • sugars 12g • fibre 8g • protein 9g • salt 0.1g

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AND FOR AFTERS... Gin & tonic ice lollies Use up that cucumber and mint in the back of the fridge for a grown-up treat. These lollies will keep in the freezer for two months. MAKES 5 PREP 5 mins plus at least 4 hrs freezing NO COOK EASY V

6 cucumber slices 6 mint leaves 75ml gin 250ml tonic water 50g caster sugar

1 Push one cucumber slice and one mint leaf into each hole of a six-hole lolly mould. 2 In a jug, combine the gin, tonic and sugar, stirring until the sugar dissolves and the tonic loses its fizz. Divide the mixture between the holes of the mould, then push in the lolly sticks and freeze for at least 4 hrs, or preferably overnight. PER SERVING 77 kcals • fat none • saturates none • carbs 11g • sugars 11g • fibre 0.1g • protein none • salt 0.01g

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MONEY PARTNER

Could equity release help you live a more enjoyable lifestyle? If you’re a homeowner aged 55 and over, you may be able to unlock the money that’s built up in your home without the need to sell. Age Partnership can help you discover if equity release is right for you, and how much you could access, with a free no-obligation quotation. What is equity release?

Understand your options

The most common type of equity release plan is called a lifetime mortgage, where you borrow against your property while continuing to live in it. How much you can release depends on factors such as your property value, the age of the youngest homeowner and your individual needs – it could be up to 58% of your property value for single applicants. The money you release, plus any interest, is repaid when you die or move into long-term care.

It’s a requirement to get specialist advice before proceeding with equity release, as it isn’t right for everyone and there may be other options that better suit your circumstances. Advisors at Age Partnership can provide a free, no-obligation personalised illustration and help you understand the features, risks and if it’s suitable for you.

How could I spend the money released? The money you release is tax-free, and common reasons for releasing equity include making home improvements, gifting to loved ones or enhancing everyday finances to make life more enjoyable.

What you need to know Equity release may involve a lifetime mortgage secured against your property, or a home reversion plan. Age Partnership only advises on lifetime mortgages. Equity release will reduce the value of your estate and impact funding long-term care. You must repay any existing mortgage. Through Age Partnership, only if your case completes would an advice fee of £1,995 be payable. Other lender and solicitor fees may apply.

FIND OUT HOW MUCH YOU MAY BE ABLE TO RELEASE VISIT agepartnership.co.uk/GF OR CALL 0800 470 0345 OR SCAN THE QR CODE Age Partnership Limited, 2200 Century Way, Thorpe Park, Leeds, LS15 8ZB . Contact enquiries@agepartnership.co.uk or visit agepartnership.co.uk – Age Partnership is a trading name of Age Partnership Limited, which is authorised and regulated by the Financial Conduct Authority. FCA registered number 425432. Company registered in England and Wales No. 5265969. VAT registration number 162 9355 92.

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G R E AT ES CA PES

SARDINIA’S BLUE LAGOONS Feel reju rejuvenated uvenatted aatt tthe he Conra Conrad ad Chiaa L Laguna, aguna, where locals credit a traditional lifestyle for the island’s Blue Zone status words STELLA PAPAMICHAEL

etting away from it all has special meaning on Sardinia – the wildness and resulting seclusion of its people is considered central to why so many live to 100, earning it Blue Zone status. A stay at the Conrad Chia Laguna, within the Chia Laguna Nature Resort, puts you at the southerly tip, well away from populated centres, beside protected coastal wetland. Rocky hillsides are stubbled with aromatic myrtle, rosemary and juniper giving way to the eponymous grass-fringed lagoon and beyond that, glittering sand and the azure Mediterranean. Deferring to these natural wonders, the Conrad’s 107 rooms offer

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understated luxury, most with a generous balcony to celebrate that view. Further down the hill at the resort, 240 family villas make up The Village, while the Curio Collection, consisting of 77 cliffside cottages, is geared for quieter escapes. The three converge at a central piazza, where you can shop for trinkets or sip espresso. The lagoon recedes at the peak of summer, so birdwatchers might prefer to visit off-season to marvel at pink flamingos in congregation (also protected) or flying in formation at dinnertime in search of red prawns. That’s no wonder, since the prawns are sweet, plump and thankfully, abundant. Seafood is a key feature across the resort’s seven restaurants, the flagship being La Terrazza, perched high at

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Photographs ITALIAN HOSPITALITY COLLECTION

Opt for a late supper and do a ‘golden hour’ trek as the sun dips

the Conrad. Tuna is plentiful, too, and usually served raw (crudo, carpaccio or tartare) to showcase its mellow savouriness. The meat is just as good; executive chef Roberto Chergia serves red ox succulently rare with umami-rich parmesan cream (pictured) and, on an island where sheep outnumber people, lamb and pecorino cheese are staples. Sardinians have a refreshing approach to carbs, too, doubling up with ‘culurgiones’ – where ravioli meets gnocchi. You could opt for a late supper and do a ‘golden hour’ trek (with or without pony, or take an e-bike) as the sun dips to learn more about the life-giving herbs growing along the rugged coastline and used on Chergia’s plates. Look out for the helichrysum growing on sandy banks – an icon of longevity, with

anti-inflammatory properties. Later, for a bracing elixir, try a champagne cocktail made with traditional myrtle liqueur. The Conrad Spa harnesses the unique chemistry of its environment, too. Aromatherapy massages use the myrtle literally grown on its doorstep, honey produced by bees that feed on lavender, and mineral-rich salts (an experience enhanced with a guided walk around neighbouring salt pans). There are hydrotherapy options, including a whirlpool with a view, or the beach club is just a short buggy ride to the foot of the hill where you can cool down in the clear blue sea. Like anywhere else in Italy, wine is vital to the Sardinian lifestyle. Vermentino is the local grape – making a bright, citrussy drop – or if you prefer

a full-bodied red, ask for bovale. If you’re serious about wine, visit Cantina Nuraghe Antigori winery for a guided tour and tasting with regional cheese and charcuterie pairings (around £50 per person). As a bonus, you’ll learn more about the fascinating history of the place – the Nuraghe Antigori is a Bronze Age settlement. Just remember to raise your glass as the ancients did, with “akentannos!” – that you may live to 100.

HOW TO BOOK Rooms at the Conrad start from £234 per night B&B, The Curio from £208 B&B, and The Village £190 per night, half-board. chialagunaresort.com

See page 98 for Sardinian recipes to help you ‘Live to 100’ by Francesco Mattana.

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

A WEEKEND IN TORQUAY

Discover coastal walks, sparkling wine and seafood escapes on the English Riviera words CHRISTINE HAYES

orquay is a seaside town that makes you fondly remember gentler times. Locals are proud of its long association with Agatha Christie, whose statue sits on a bench near the harbour; you can have a traditional Devon cream tea and enjoy a stroll on its palm-lined promenade. But there’s more to the English Riviera than nostalgia. While still delightfully traditional, the boom in English wine is just one influence bringing contemporary flair to the southwest. It’s easy to reach by train, and there are plenty of ways to get out on the water. Take a 30-minute ferry to nearby Brixham for fresh-off-the-boat seafood and explore the coves and beaches.

CARY ARMS & SPA Above Babbacombe Bay, the Cary Arms is a classic seaside hideaway in an old 19th-century coaching inn. Today it blends that traditional charm with boutique comfort. Its dark-wood, nautically styled bar gives way to a bright conservatory with views of the bay. Take the short coastal walk along to the beach with its colourful huts and take the cliff railway to the top for views. The food at The Cary Arms is simple, hearty and unpretentious: Brixham fish and chips, daily soups and pies, and lobster barbecues held over summer. Accommodation ranges from sea view rooms to new beach huts, a charming mix of seaside style and modern comfort. Each hut has its own terrace overlooking the bay, a calming spot to have morning coffee or a glass of

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Take a ferry to Brixham for fresh-off-the-boat seafood and explore the coves

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wine. Inside, you’ll find cosy beds, Smeg fridges and a generous seating area – they feel entirely private while part of the lively atmosphere. caryarms.co.uk

Photographs @TRAVELTOTHEFRIDGE, JODI HINDS

SANDRIDGE BARTON Set within a bend of the River Dart, Sandridge Barton spans 450 acres of rolling Dart Valley countryside. The estate combines vineyards, a working winery, accommodation, gallery, shop and ROAM restaurant. Winemaking at Sandridge Barton stretches back more than 45 years, and the estate produces around 20 wines, from varieties like chardonnay and pinot noir used to make English sparkling and the elderflower-reminiscent madeleine angevine. Experimental releases such as the ‘Don’t Feed the Ponies’ wines showcase low-intervention techniques. Book a guided tasting and winery tour, vineyard safari or try a self-guided tasting and an excellent lunch. ROAM is casual with a focus on fire-cooking. Dishes are bold and grounded, from familiar pizzettes and bavette to the more imaginative chevalata sausage with lentils and vine leaf chimichurri, served with Sandridge Barton’s wines, including its world-class blanc de blanc fizz. Weekend live music and art exhibitions make this a place to linger, taste and unwind. sandridgebarton.com

THE ELEPHANT Simon Hulstone’s Michelin-starred restaurant at Torquay harbour is a celebration of the very best seasonal

ingredients. Choose a tasting menu or a three-course dinner, which might include Brixham crab, mango and shiso, and halibut with leek and orzo, finishing with a strawberry and elderflower tart. Bread comes with hot honey and wild garlic butter, and dainty amuses like cod’s roe start the meal alongside a glass of English sparkling. The dining room is filled with artwork collected by the chef, adding to its contemporary, lively feel. The set lunch menu is excellent value, and as a family-run restaurant, children are well catered for too, attracting locals and destination diners. elephantrestaurant.co.uk

A TASTE OF DEVON Photos above, clockwise from left: Sandridge Barton is set on the River Dart; fish is cooked over fire at ROAM; the dining room at The Elephant and their local crab served in the shell

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

KHACHAPURI Georgia’s national dish is khachapuri, a catch-all term for a kind of cheese-stuffed bread found all over the country. There are many regional varieties, but the Adjarian khachapuri is arguably the most iconic. This boat-shaped bread is freshly baked and filled with melting cheese, butter and an egg.

NIGVZIANI BADRIJANI Fried slices of aubergine are rolled around a rich filling of walnut and garlic paste, making an addictive starter to a traditional Georgian meal. The filling is spiced with khmeli suneli, a local spice mix of fenugreek, coriander seeds and mixed herbs, which you will find in local dishes.

KHINKALI

ORANGE WINE

In what feels like the Georgian equivalent to xiaolongbao, a thick pastry wrapper is twisted around a brothy filling. While vegetarian versions are increasingly popular, the classic khinkali uses lamb, beef or pork mince. Usually steamed and eaten with your hands, you can find a fried version in Tbilisi.

While orange wine has become a staple in hip wine bars across the UK, Georgians have been drinking their ‘amber’ wine for thousands of years. Unlike here in the UK, you’ll find that natural and orange wines are inexpensive by the glass in most restaurants and bars. We recommend trying rkatsiteli varieties.

GEORGIA

Shaped by influences from the Middle East and central Asia, this is a food and drink lover’s paradise

Photographs ISTOCK / GETTY IMAGES PLUS, ALEXANDER SPATARI / MOMENT / GETTY

words TAMARAH GREEN

MTSVADI

CHURCHKHELA

LOBIO

TARKHUNA

A traditional Kakhetian dish of skewered and barbecued meats, often glazed with regional red wine or pomegranate juice. The most popular version of these skewers is made with cubes of pork that, when grilled over embers, achieve perfectly charred edges and melt-in-the-mouth fat.

These bobbly, candle-like confections are a classic Georgian sweet, hung in masses outside shops or sold from carts on the roadside. They’re made by dipping nuts (usually walnuts) into a mixture of grape juice and flour until a thick, sweet coating forms. The result is a soft and bouncy snack.

Lobio combines kidney beans, walnuts, garlic and onion in a stew that’s seasoned with the khmeli suneli spice blend. It’s often accompanied by mchadi – slightly crispy cornbread – for scooping. A staple of Georgian home cooking, it’s earthy and rich, but without a scrap of meat in sight.

This bright green, tarragon-flavoured fizzy drink might take some getting used to. While it’s completely unique in flavour, it could sit comfortably in a category with Club-Mate or Crodino. It comes into its own the morning after a long night spent drinking orange wine.

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THE TRIP LIST

HAMPTON COURT FOOD FESTIVAL

29-31 August Back for the August bank holiday, browse 150 food and drink stalls in the grounds of the palace. Plus, new for this year, there’ll be live cooking demos, too. Tickets Adult from £29 Location Hampton Court Palace hrp.org.uk/hampton-court-palace/ whats-on

Make the most of the school holidays with a day out at one of these festivals compiled by RACHEL GUNTER

AROUND THE WORLD MARKET FROM LOCH LOMOND FESTIVALS

FESTIVAL OF QUILTS

30 July-2 August Launched in 2003 as a hub for people who love quilting, this is now the biggest quilting show in Europe, featuring demos, talks and textile galleries from worldrenowned artists. Tickets from £19.95 Location NEC Birmingham thefestivalofquilts.co.uk

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BIG WELSH BITE

1-2 August Set in the grounds of Ynysangharad War Memorial Park, visitors can enjoy delicious food, cookery demonstrations and arena shows. Tickets free Location Pontypridd rctcbc.gov.uk/EN/Events/BigWelshBite/ BigWelshBite.aspx

BELFAST MELA

22 & 30 August Experience Belfast awash in colour and celebration as the Mela Carnival returns on 22 August. Celebrations continue on 30 August for Mela Day in the Botanic Gardens. Tickets Carnival is free, Mela Day from £13.70 Location City Hall (Carnival), Botanic Gardens (Mela Day) belfastmela.org.uk

Shoot director HAYLEY BRAY, PAUL FEARS, STUART PURFIELD, ISTOCK / GETTY IMAGES PLUS

8-9 August Stroll along the shores of Loch Lomond whilst tasting cuisine from around the world, perusing artisan crafts and gifts, and filling up your shopping bag with fresh local produce. Tickets free Location Loch Lomond lochlomondfoodanddrink festival.co.uk

Commercial director Simon Carrington CEO Sean Cornwell

COO & CFO Dan Constanda

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

Test Kitchen assistant Lucy Bridge Podcast production & content assistant Phoebe Elliott

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) Food content producer Helena Busiakiewicz

Content director Lily Barclay

ADVERTISING

COMMERCIAL

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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

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

Victoria Moore Kerry Torrens (nutrition)

Brand growth lead Dan Elton-Allisett maternity cover (Natasha Gandotra) Audience development manager Alice Johnston Acquisitions marketing lead Lauren Roberts Subscriptions marketing manager Josie Clem

DESIGN Art directors Rachel Bayly, Gillian McNeill (olive) Design hub manager Gabby Harrington Deputy art director Freddie Stewart Senior multimedia 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.

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❄) Can be frozen for up to three months Freezing (❄ unless otherwise stated. Defrost thoroughly and heat until piping hot.

require the saturated fat to be 5g or less, salt 1.5g or less and sugar, 15g or less per serving. Low-fat recipes in Good Food are low per 100g, or 12g or less per serving. Low-calorie recipes have 500 calories or less per main, or 150 calories or less for a dessert. We also include portions of fruit and/or veg in a serving, and highlight recipes that supply a third of the daily requirements of calcium, iron, folate and vitamin C, and a good source of fibre and omega-3.

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

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

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last bite

Test. Taste. Repeat.

A snapshot of what we’ve been cooking, filming and loving in the Test Kitchen Curry up, it’s nearly here! Next month’s issue is looking spicy – we’ve been testing loads of delicious curries and snapping photos as we go. These pics are handy, so we can ensure they match the recipe as written, and reference them when we take the professional shots. Watch this space!

Lights, camera, Barney! Our very own Barney Desmazery has gone from kitchen legend to YouTube star as he fronts the brand-new The Ultimate series on the Good Food channel. Expect an in-depth look at his next level recipes, plus pro tips and heaps of cooking wisdom. Stay tuned!

Leaf it to Dr Chintal Dr Chintal stopped by the Test Kitchen to cook some seriously good recipes, and left us with a curry leaf plant as a parting gift. Weeks later, it’s still thriving on the windowsill and basking in all the attention it’s getting.

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Waste not, want not A few months ago, we talked about our kitchen compost project, which has since levelled up. A few team members have been taking the compost home to use in their own gardens, and the first results are in: a glorious crop of Kelvedon Wonder peas! Talk about full circle.

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