BBC Good Food Magazine

Get the best from our recipes

Our recipes are triple-tested to ensure they work for you


Read the recipe before starting. Some

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 help 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’s 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 (please note 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 traffic-light label.

On a per serving basis, Good Food 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 course, or 150 calories or less for a

dessert. We also include the number of 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.

Balanced recipes contribute to your five-a-day,

include starchy carbohydra­te, a lean source of

protein and dairy, or plant-based alternativ­es. These

recipes also use unsaturate­d oils in small amounts,

and all components of the main meal are included

in the analysis – only seasonings are exluded as

‘to serve’. Saturated fats, sugar and salt are

medium per 100g, or amber on a traffic-light label.

How we label our recipes

Vegetarian (V) or vegan recipes are clearly

labelled, but be sure to check pack ingredient­s.

Freezing (❄) Can be frozen for up to three months

unless otherwise stated. Defrost thoroughly and

heat until piping hot. Recipes for advertisem­ent features are checked

by our cookery team but not tested by us.

Our gluten-free recipes are free from gluten,

but this may exclude serving suggestion­s.

For more info, visit

We are unable to answer individual medical

or nutritiona­l queries.

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