Good Food

Get the best from our recipes

We test them thoroughly to ensure they work for you

- Helping you to eat well How we label our recipes

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 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 †ind instructio­ns to wrap or cover, but we won’t specify what to use unless it’s vital to the recipe.

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 o–icial 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 tra–ic-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 †ibre and omega-3.

Balanced recipes contribute to your †ive-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 excluded as ‘to serve’. Saturated fats, sugar and salt are medium per 100g, or amber on a tra–ic-light label.

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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