o
Good Food revista está disponible para leer en línea con PressReader. Descarga el número actual para leer más tarde o navega por los números anteriores de Good Food en el archivo.
Istill remember school dinners with a shudder; rice pudding we called ‘frogspawn’, sloppy semolina and extra-gristly sausages. Thankfully, things have moved on a long way since then – but there’s still further to go. That’s why we sat down...
LEMONGRASS & LIME PORK MEATBALLS Finished with quick-pickled carrot and cucumber ribbons, this is bright and moreish – a recipe from our new book, Good Food Best Ever Batch Cooks. DEEP-FILLED APPLE STREUSEL PIE Inspired by the legendary apple...
Sabrina Ghayour Discover how Middle Eastern cooking can be both effortless and intensely flavourful with Sabrina’s one-pot recipes (p86) in our weekend section. Mursal Saiq & Joshua Moroney The co-founders of British-afghan barbecue...
Recipe THUY DIEM PHAM Photographer CHELSEA BLOXSOME Shoot director RACHEL BAYLY Food stylist JENNIFER JOYCE Stylist HANNAH WILKINSON
Our nutritionists’ guide to UPFS, plus easy family staples and snacks to cook from scratch Having interviewed experts and followed the news around ultra-processed foods (UPFS) for the past few years, it’s fascinating how much the...
Diana Henry uses end-of-season apricots and shares her best lemon drizzle cake The journey from summer to autumn is one of the best times of year in the kitchen. There’s such bounty that it’s difficult to choose what ingredients to cook with,...
