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Good Food magazine has been a trusted guide for British home cooks since its launch in 1989, delivering recipes and kitchen insight that encourage people to cook with confidence. Published monthly by Immediate Media Co., the magazine’s editorial focus is on tested recipes, practical skills and seasonal ideas that speak to cooks across the UK. Its team develops each dish with clarity and precision, aiming to help readers feel empowered to try something new in the kitchen. Regular features include ingredient spotlights, meal plans and expert advice that demystifies the cooking process. The magazine highlights the wide range of influences that shape modern British cooking, showing how traditions evolve and how food culture can be made accessible to all. Every issue balances quick recipes with deep dives into cooking methods, creating a varied pace that keeps every page engaging. Available on PressReader, Good Food magazine extends its focus on practical, inspiring cooking to readers who want reliable direction and fresh ideas in every issue.
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,...
