Welcome to July
Every issue of Good Food is here to inspire your month ahead with seasonal recipes and expert advice. This issue we also bring you the food trends we rate (there are plenty we don’t), helping you to discover and enjoy them whether you’re cooking at home or eating out.
Food writer Rosie Birkett reveals how previously cheap and cheerful food, such as kebabs, has been elevated to a smart-casual supper dish (p34). She’s used British goat to make her kebabs, a sustainable choice with a fantastic flavour. Our modern breakfasts (p79) will brighten up summer mornings, and our cool new bakes include a matcha mousse cake and amazing black tahini chocolate cookies (p108). Warning: they’re addictive!
And if you’ve ever wondered who sets the trends, four food forecasters share their secrets with us (p25). Whether they’re scouting for the next hot kitchen gadget or cookbook, or updating restaurant menus, it’s about paying attention to what’s new – and making it relevant to their customers. Japan and the US have a huge impact on what we eat, but there’s plenty to be excited about closer to home too, as they reveal.
One thing’s for sure, we’re living through exciting food times right now – and that’s what we’re here to share with you each month.
PS If you’re heading abroad for a summer break with your kids, give them a taste of the food before they go with our easy paella and more Mediterranean dishes on p124.