Food & Wine
BBC Good Food Magazine

BBC Good Food Magazine November 2018

Good Food is the UK's biggest selling food magazine, packed with triple-tested recipes and practical ideas for every meal occasion. From weekday suppers to relaxed weekend lunches, recipes are seasonal and work first time. In every issue: 100+ triple-tested recipes, everyday cooking,weekend ideas, seasonal ingredients, TV chefs, inspirational photographs and practical advice.

United Kingdom
Immediate Media Company London Limited
Read More
12 Issues

in this issue

1 min.
welcome to christmas

As an early Christmas present, we’ve added these very special extras to this bumper Christmas 2018 issue: Our 2019 recipe calendar, eagerly awaited by many of you, has 12 beautifully illustrated and seasonal recipes to brighten up your kitchen and inspire you throughout the coming year. Boost your cooking skills with our 12-page special on p107. You’ll find all the cooking tips and techniques you need to ensure the festive period goes smoothly, including turkey carving, a guide to making homemade marzipan for fruitcakes, and how to whip up desserts in minutes. You’ll also find every festive recipe you need for the holidays, from canapés and cocktails to showstopping mains, centrepiece desserts and our spectacular cover star. If you make our vanilla & spice chocolate drip cake, be sure to snap and post…

3 min.

Mocktail hour They’ll never believe it’s not boozy! Our drinks wizard Miriam Nice has created five new party drinks based on our favourite festive cocktails. Using warming spices and sharp citrus or vinegar to provide complexity, your guests will hardly notice that they’re all alcohol free. Pear, apple & rose punch SERVES 4-6 PREP 15 mins COOK 5 mins EASY V Pour 1 litre pear juice into a large pan. Add 1 vanilla pod, 1 tbsp golden caster sugar, 4 cardamom pods and a few slices root ginger, then bring to a simmer. Leave to cool completely, then strain into a punch bowl or jug. Add 25ml raw apple cider vinegar,/ 2 tsp rose water and 250ml sparkling water. Garnish with rosemary sprigs, thyme, sliced red pear and a handful frozen redcurrants. Add ice…

4 min.
star canapes

Cauliflower cheese rolls MAKES 10 PREP 20 mins COOK 25 mins EASY 1 Chop or blitz/ 4 cauliflower into rice-sized pieces, cover loosely and microwave for 5 mins or until tender, stirring halfway. Pour 100ml milk into a saucepan with 1 tbsp plain flour and 1 tbsp butter. Whisk together and slowly bring to the boil, mixing all the time, until smooth and thick. Mix in the cooked cauliflower, 25g grated cheddar and 25g grated parmesan and season. Leave to cool in the pan. Once cold, transfer to a piping bag or food bag and chill. 2 Heat oven to 200C/180C fan/ gas 6. Line a baking sheet with baking parchment. Unfold 10 sheets filo pastry and cut into three pieces widthways, cutting through all of the sheets at once. three strips and…

1 min.
foodie baubles

1 min.
what’s trending?

Novelty cheese Last year we tried sticky toffee cheddar and lemon & gin Cheshire, but this year, unusual cheeses are going a step further with mint chocolate chip stilton and Cosmopolitan wensleydale! (both at ocado.com). Buck’s Fizz A classic Christmas Day tipple, Buck’s Fizz (champagne and orange juice) has made its way into several foods this year too, including marmalade (M&S) and smoked salmon (Tesco and Lidl). Eggnog Not only is eggnog one of Starbucks’ most popular Christmas latte flavours, Selfridges also reported that its eggnog curd outsold its brandy butter last year! So, expect to see more of it this Christmas (turn to p180 for an eggnog-flavoured gift idea). Jackfruit Jackfruit has rocketed in popularity thanks to its ability to imitate pulled pork in veggie dishes. Several supermarkets have included it in their canapés – think…

3 min.
the hairy bikers christmas cracker

Black Forest trifle Chocolate custard, cake and booze – what’s not to like? This is a real showstopper of a trifle and should be greeted with hearty cheers when you bring it to the table. SERVES 8 PREP 25 mins plus chilling COOK 30 mins V For the chocolate custard 100g dark chocolate, broken into pieces300ml whole milk300ml double cream1 vanilla pod, split6 medium egg yolks100g caster sugar2 tbsp cocoa powder1 tbsp cornflour For the trifle 500g chocolate cake or brownies50g black cherry or morello cherry jam100g kirsch or cherry brandy300g pitted black cherries200g amaretti biscuits500ml double cream chocolate curls, to decorate 1 First, make the custard as this will need to chill before you assemble the trifle. Put the chocolate in a heatproof bowl and place the bowl over a pan of simmering water. The base…