BBC Good Food Magazine

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One of the silver linings of recent times has been the opportunity to slow down, spend more time in the kitchen, learn new skills, and connect with family. Time we’ve previously taken for granted has become precious, and finding inventive ways to sta

Join Tom, host Orlando Murrin and guests such as Ravinder Bhogal, Edson Diaz-Fuentes and Rosie Birkett, in this new series to talk curries, cake, Mexican food and barbecue classics. Subscribe on Acast, Spotify, iTunes or wherever you listen to podcas

Connect with us and others to share recipes, cooking tips and the kind acts you’re doing or noticing. Check out what everyone is cooking and post your own kitchen creations. ■

Cassie Best Jonathan Gregson Katy Greenwood Agathé Gits Ben Curtis ■

★ Punteha van Terheyden talks about the way food has strengthened her family bonds on page 84. ★ Melissa Thompson highlights the food industry’s game-changers on page 118. ★ Rosie Birkett celebrates fennel season with ideas for this summer veg (p

With recent restrictions easing, you told us about positive changes that have come about in the last few months. They include living life at a slower pace (60 per cent), spending more time with family (47 per cent) and cooking more (46 per cent). Tim

We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s

‘I will never do a big monthly shop again. I’m happy to do click and collect, and will go to a local fruit and veg shop regularly.’ ‘I’m more invested in reducing my food waste now. I try to find different ways to use scraps that I would previously b

While you might associate ramen with Japan, it actually originated in China, and was brought to Japan by Chinese immigrants in the mid-nineteenth century. There are many types of ramen, but the four most common are tonkotsu (made from pork bones), sh

Full-on flavour beef burger £4 (pack of two), M&S These really are packed full of flavour. The thick beef patties are deeply savoury and almost umami, thanks to the addition of aged beef alongside standard mince. Mister Free’d blue maize tortilla c

With the flavour of kimchi and the pourability of a sauce, this is an ideal combo. We’ve noticed a few kimchi hot sauces on the market recently, including ones from The Urban Fermentery (theurbanfermentery.com) and Kimchi with Everything (kimchiwithe

£24 (12 x 250ml cans), eastlondonliquor company.com This cocktail has just the right amount of booze, so you can enjoy it on a hot day. The rhubarb really sings, tasting natural and fresh. £33 (12 x 250ml cans), longshotdrinks.co.uk Long Shot’s p

As the country went into lockdown in March, frozen food sales soared, and we noticed one product in particular getting a lot of love: fish fingers. Yes, this breadcrumbed childhood favourite has had a real renaissance, with sales up by 21 per cent in

Created at a beach bar in Florida in the 90s, Aloha 65 is a naturally flavoured spirit infused with fresh pineapple, lemon, ginger, scotch bonnet chillies and a blend of herbs and spices. It’s a real taste of summer, with sweet pineapple balanced by

Matt Tebbutt welcomes a great line-up of chefs when Saturday Kitchen returns in August. Tune in on Saturdays at 10am to see Ching-He Huang, Glynn Purnell, Jason Atherton, Andi Oliver, Theo Randall and Shivi Ramoutar cooking live. Catch it from 15 Aug

Vegetarian Summer magazine Find lots of new meat-free and vegan ideas, including great bakes, to enjoy the best of the season. On sale now, £5.99. On your tablet Download our interactive app at the Apple App Store. Good Food how-to videos Sharpen

Spanakopita is one of the Mediterranean’s most famous dishes. Meaning ‘spinach pie’, it originates from ancient Greece, and was eaten as far back as 400 years ago. The most famous versions of the pie come from the north-west region of Epirus. Tradi

Draw around an 18cm round tin on baking parchment. Dab a few blobs of meringue at the corners, turn and stick the parchment to a baking sheet. 1 Spoon the meringue into the centre of the drawn circle. 2 Spread the meringue to the edges of the circ

Heritage tomatoes (also known as heirloom tomatoes) are an open-pollinated, non-hybrid cultivar. Known for their distinct, colourfully patterned skins and knobbly, varying shapes, they often have a much more pronounced flavour than standard supermark

Orecchiette is a slightly bigger pasta that looks like little ears (this is what the name means in Italian). It’s perfect in salads with a punchy dressing, and it has a lovely bite so it holds well for a few days. Freekeh is a grain made from young

1 Which type of beans are used to make baked beans? a) Borlotti b) Haricot c) Cannellini d) Flageolet 2 What does IPA stand for? a) Intensely potent ale b) International Porter Association c) India premium ale d) India pale ale 3 Bobotie

Add a contemporary twist to your dining table with this pair of salt and pepper mills from Cooks Professional. They are designed in a choice of three contemporary colours: stainless steel, copper and graphite. Both mills are fully adjustable and can

If you buy duck breasts with the skin on, don’t waste the skin. Cook it between two baking trays with a few pinches of fine sea salt at 220C/200C fan/ 7 for about gas 20 mins until the fat renders and the skin is crisp. Cool and chill the fat to use

We love seeing your recipes – go to bbcgoodfood.com to share your culinary creations with us. Save, organise and comment on all your favourite recipes. To share your own recipe, visit bbcgoodfood.com/user/login then create an account, or sign in and

Don’t waste the chicken wings. Leave to cool, then coat in a shop-bought marinade (buffalo, BBQ or a mix of harissa and honey work well), then chill for the next day. Roast on a high heat for 10-15 mins until crisp and sticky. ■

Quiche makes a great summertime lunch or dinner, and the classic ham and cheese filling has always been a firm favourite in my family. We always ate it with baked beans – delicious in my opinion and filled with nostalgia. Since training as a pastry c

• Set toy dinosaurs or small figures in jelly and help kids ‘excavate’ them with a spoon. Make sure young children always do this under adult supervision to prevent choking risks. • Make pasta necklaces and bracelets together to develop kids’ fine mo

½ red cabbage, chopped Add ½ tsp baking powder to purple dye Add the juice of ½ lemon to purple dye 1 cooked beetroot, chopped a thumb-sized bit of turmeric, sliced Mix blue and yellow dye Mix red and yellow dye ■

Dried, frozen and canned fruit and veg are budget-friendly, but how do they compare to fresh when it comes to vitamins and minerals? Nutritionist Nicola Shubrook explains. Frozen produce Nutritionally, frozen is almost like-for-like compared to fre

I am many decades past my child-rearing days, but watching Punteha adapt Iranian recipes with her modern knowledge of children’s nutrition has shown me how to feed a child a balanced diet. She still gives Millie treats and a taste of various goodies

Mami has taught me some great tricks if something goes wrong. If it’s too salty, chuck in a peeled potato, cut into large chunks, to soak up the extra salt, then toss the potato. If the pan is drying out, add a splash of water. If I smell my tah dig

Punteha’s nan’s recipe would have originally been cooked over a flame gas or hob. During testing, we found that certain pans or an inconsistent heat source could cause the tah dig to burn. To create a more fail-safe method, we’ve adapted the recipe t

Pick a sheltered spot and train your plant to climb a support, only pinching out the tip when it reaches the top. Never let it dry out, and use a liquid fertiliser if the leaves become pale. Cut cucumbers from the plant as soon as their sides are par

Wine expert Henry Jeffreys, along with the BBC Good Food team, selects all of the wines on offer to BBC Good Food readers. Henry writes about wine for The Guardian and The Spectator, and on his blog, worldofbooze.wordpress.com. He’s also a judge in t

Next level BBQ chicken , p104 Portable barbecues on test, p107 How to make perfect pies, p110 Foraging tips and drinks, p112 Top tips from chef James Cochran, p111 ■

Portable barbecues make life easier for those of us who are short on space or without a garden. They also offer an economical alternative to wasteful disposable barbecues that can scorch grass, and are, ironically, difficult to dispose of. Provided y

Charcoal is a man-made coal, created by heating wood to high temperatures in a controlled environment. This dries it out and removes all of its oxygen, so it becomes a lighter, more efficient fuel. An average bag of charcoal can contain oak, beech an

During the war, cheese made from skimmed milk was pale, so it became popular for cheesemakers to colour it to appear rich and luscious, then demand a higher market price. Colouring cheese has also been used to help identify a type of cheese, such as

During a recent clear-out of the back of my kitchen cupboards, I came across my old pasta machine. I’d used it for about a week before I could no longer move in the kitchen for strands of spaghetti hanging from drying racks. But now I’ve found anothe

1 If you love baking, it’s worth getting a tabletop mixer. There are some things you can do by hand, but for more involved baking, such as brioche, bun dough or Italian meringue, you’ll get the best results with a mixer. 2 Jerk seasoning is a lot mo

SERVES 4 PREP 10 mins EASY V * Quarter 2 lemons and remove any pips. Put in a food processor with a few mint leaves, 150g blackberries, 50g icing sugar and 200ml water. Blitz until finely chopped – it will be juicy. Strain through a fine sieve, then

Use-by dates are there for your safety, and are stamped on food that goes off quickly, such as fresh fish and meat. Don’t use any food or drink after the end of the use-by date, even if it looks and smells fine, as you could put your health at risk.

We asked writer John Wright about using seasonal and foraged ingredients in our homemade cocktails. 1 OTHER THAN SLOE BERRIES FOR GIN, WHAT FORAGED INGREDIENTS CAN BE USED? Raspberry vodka is very easy to make, and will be ready in just three mont

Keshia is on a one-woman mission to challenge the perception of Caribbean food in Britain, and show there’s more to it than jerk chicken. She shares mouth-watering recipes online, some of which feature on the menu of her south London restaurant Carib

@JoannaBlythman I was ever so grateful for online shopping during the lockdown. What a relief it was to avoid those socially-distanced queues. And the opportunity to support small producers was an added bonus. Restaurants closed almost overnight, pl

@how_to_drink @planetvictoria If you’re longing for a change of pace after a summer full of crisp, icy whites and pale pinks, but don’t want to feel that summer is over by going full bear-hug-red, there is a refreshing alternative: the chilled red

Tapada de Villar Vinho Verde 2019 Portugal (£7, M&S) A refreshing peachy white that’s perfect with the fennel & radish salad on p92. Chateau Musar Aana 2016 Bekaa Valley, Lebanon (£17.99, Waitrose) This spicy cabernet sauvignon is perfect with the

Cumin (zeera) In Urdu, this is known as ‘simple spice’, and it’s used in veg and rice dishes, biscuits and lassis. Black cardamom Quintessential Pakistani cooking layers spices on different levels of a dish, and at different points, to create haunt

Magazines editor Keith Kendrick Managing editor Lulu Grimes Senior food editor Cassie Best Food editor, video Anna Glover Skills & shows editor Barney Desmazery Projects editor Miriam Nice Deputy food editor Esther Clark Food & reviews writer