BBC GOOD FOOD SUBSCRIBER CLUB
Our recipes are triple-tested: we cook them all three times to ensure they work for you
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Always read the recipe thoroughly before starting, and use standard measuring spoons for accuracy. Where possible, we use humanely reared British meats, free-range chicken and eggs, and sustainably sourced fish. We help you to avoid waste by using full packs, or suggesting how to use leftovers. If egg size is important, we’ll state it in the recipe. Helping you to eat well
Our nutritional therapist 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 amount an adult should consume daily: Energy 2,000 cals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (please note, RIS for saturates, sugar and salt are maximum daily amounts).
How we label our recipes
Our vegetarian (V) or vegan recipes are clearly labelled, but check pack ingredients to ensure they’re suitable.
If we say you can freeze a recipe freeze it for up to three months unless otherwise stated. Defrost thoroughly and heat until piping hot.
A low-fat recipe has 12g of fat or less per serving. A recipe is ‘healthy’ if it is low in saturated fat, with 5g or less per serving; low in salt, with 1.5g or less; and low in sugar, with 15g or less.
A low-calorie recipe has 500 calories or less per main course, 150 calories or less for a dessert. We include the number of portions of fruit and/or veg in a serving, and the vitamins or nutrients that it contains. Please note that recipes created for Advertisement features are checked by our cookery team but not tested in the Good Food Test Kitchen. Our gluten-free recipes are free from gluten, but this may exclude serving suggestions. For more info, visit coeliac.org.uk. We regret that we are unable to answer individual medical/ nutritional queries.