Woman & Home Feel Good Food

April 2020

Published by TI Media Limited Woman & Home Feel Good is the only wellbeing and fitness title that offers women of any age, any shape, any fitness level, the inspiration to feel fabulous every day. Simple changes that fit real life are the prescription to make the most of your looks, feel younger, fitter, and slimmer, reduce stress, get more vitality and live a healthier life. The magazine is divided into sections focusing on wellbeing, beauty, diet, fitness, health and ‘inner you’ and is packed with tips, expert advice and best buys.

United Kingdom
Future Publishing Ltd
Back issues only
4,14 €(Inkl. MwSt.)

in dieser ausgabe

1 Min

If, like me, you just love Mary Berry, read our revealing interview (p91), where she talks about her family traditions and cooking habits – and shares her recipe for love! Talking of recipes, we’ve put together a truly show-stopping Easter feast for family and friends (p94). If you love to be ahead of the game, check out our round-up all forthcoming things foodie (p79). The Test Kitchen team are also delighted to share our own personal feel-good foods (p6), top kitchen hacks (p74) and fave products (p131). Tempted by our cover photo? Turn to p72 to try it out. It’s just one of the many fabulous recipes in this issue. We hope you enjoy the Feel Good Food spring refresh, too. Happy Easter! PS Our fabulous Test Kitchen is now creating all our…

1 Min
meet our chefs

MARY BERRY National treasure Mary shares some of her family secrets as well as a collection of her favourite people-pleasers SAMI TAMIMI AND TARA WIGLEY The co-founders of Ottolenghi share a taste of the wonderful tecipes from their new book JAMES AND PAUL ANDERSON ‘Twochubbycubs’ give us exclusive access to their new slimming dishes JP McMAHON The chef and culinary director of EatGalway shows us how it’s done on the west coast of the Emerald Isle JULIE JONES Learn to bake perfect tarts and pies with a special pastry masterclass followed by two treat recipes…

2 Min
food to make you feel good

KEIRON GEORGE, FOOD WRITER ‘The aroma from the opened jar is enough to make me salivate. I discovered these as a commis chef in my first pastry kitchen. Bake them into clafoutis, scatter them over ice cream or use them in a Manhattan.’ Fabbri Amarena Cherries (600g), £8.40, Ocado ELISA ROCHE, FOOD DIRECTOR ‘As a self-confessed gin addict, I was surprised by how much I enjoyed these gorgeous-looking cans of botanical mocktails. Refreshing and classy, they’re perfect to serve to drivers or anyone wanting to cut out alcohol without missing out on sophistication.’ Seedlip & Tonic, Tesco, £2.50, M&S, Sainsbury’s & Ocado SAMUEL GOLDMITH, FOOD EDITOR ‘Recyclable and caffeine-fuelled, these coffee pods not only taste great, the refillable canister looks stylish, too. Pop the pods into your compost recycling after use.’ Grind Nespresso-compatible coffee pods, from £10, grind.co.uk KEIRON…

3 Min
what’s in season

✢ CRAB The best crabmeat is ‘hand-picked’, so choose British pot-caught crab for the most sustainable option. Crab has a subtle flavour so make it the star of the show – a traditional dressed crab is a excellent quick and easy starter that will delight your guests. ✢ JERSEY ROYALS The boys are back in town. This little and nutty-flavoured new potato variety is grown exclusively on the island of Jersey, where the climate is optimal for a potato crop. Lovely simply boiled, leave the skins on for flavour, serve warm with butter and chopped chives or cold in salads. ✢ MINT A few torn mint leaves tossed with any other salad leaves adds an extra fresh-tasting note to your side dish or salad main A fantastic flavour-enhancing herb, make a mint sauce to serve with…

1 Min
asparagus, prosciutto and burrata toasts

A classy twist on the ham toasty. We love this for a speedy supper. Serves 4 • Ready in 10 mins 1tbsp mustard powder1tsp soft brown sugar4tbsp single cream200g asparagus, halved lengthways4 thick slices good-quality sourdough butter, for toast2 balls burrata cheese100g prosciutto slicesextra virgin olive oil, to serve2tbsp sesame seeds, to serve 1 Mix the mustard powder, sugar and cream together with 2tbsp water. Set aside to thicken while you prepare the sourdough toasts. 2 Heat a griddle pan and griddle the asparagus for 2 mins each side until cooked through and slightly charred. 3 Toast and butter the sourdough. Spread with the mustard cream and top with the burrata, asparagus and prosciutto. Drizzle with olive oil and sprinkle with sesame seeds to serve. Per serving: 513 Cals, Fat 32g, Sat fat 17g, Carbs 27g TIP Buffalo…

1 Min
nutty asparagus quinoa

Full of goodness, this makes the perfect filling salad. Serves 4 • Ready in 15 mins for the dressing: 1 shallot, finely chopped1 chilli, finely chopped1tsp sesame oil125ml olive oiljuice and zest of 1 lemon1 bunch basil, torn1 bunch mint, chopped for the salad: 100g baby spinach leaves2 x 250g pouches Merchant Gourmet ready-cooked quinoa100g mixed cashew nuts and macadamias, toasted400g asparagus spears, blanched2tbsp sunflower seeds 1 Mix together all the ingredients for the salad dressing. 2 In a separate, large bowl, toss together the spinach leaves, quinoa, nuts and asparagus spears. Stir through the dressing, scatter with sunflower seeds and serve. Per serving: 690 Cals, Fat 48g, Sat fat 7.5g, Carbs 43g TIP Using a precooked microwavable pack of quinoa makes this dish super speedy…