Food & Wine
Woman & Home Feel Good Food

Woman & Home Feel Good Food Autumn 2016

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
Back issues only
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in this issue

1 min.

Although the British weather is as unpredictable as its national football teams, we are officially heading into autumn, a favourite time for cooks. There is so much wonderful produce in season, from the early Discovery apples in August, the last of the plums and damsons to wonderful squash, tomatoes and courgettes. It’s also the time of year when we plan on getting back into the Sunday roast habit, one of everyone’s favourite meals. With lighter meals for midweek, curry and spicy recipes, special dishes for weekends when we’ve all more time to cook, and, of course, desserts and bakes that would make Mary and Paul proud, we’ve something for every cook. We produce many award-winning cheeses in the UK and Ireland, and in advance of the World Cheese Awards in November,…

4 min.
meet our contributors…

Cyrus Todiwala Bombay-born, bred and trained chef Cyrus Todiwala rose to become Executive Chef of the Taj Group of hotels in India. Looking for a new challenge, he moved to Britain, where he has lived for more than 20 years. As well as running four successful restaurants in London – including award-winning Cafe Spice Namaste – he was written a number of cookery books and makes frequent appearances on BBC Saturday Kitchen. Cyrus was awarded an MBE for his services to education and an OBE for his contribution to the hospitality industry. His latest book, Mr Todiwala’s Spice Box, offers an entirely fresh look at spices, whereby he takes just ten of his favourite spices and bases 120 recipes around them. Kirsten Tibballs Kirsten is one of Australia’s most celebrated pastry chefs and chocolatiers.…

5 min.
what’s in season?

BRITISH FRUIT AND VEG Avoid bruised fruit and make sure the veg you buy is fresh and firm, not limp and rough-looking! •ARTICHOKES A fresh artichoke, properly prepared and served with hollandaise, is a memorable culinary experience. The best come from France – look for tightly packed, crisp green or purple globes that feel heavy for their size. •TOMATOES Home-grown tomatoes are delicious – always ensure you serve them at room temperature. And look out for Heritage tomatoes – old varieties that have been rediscovered and replanted. •BEANS (RUNNER AND BROAD) There won’t be too many about now, so enjoy them steamed, tossed in a little butter or olive oil and freshly ground black pepper. Delicious! •BEETROOT Have it in soups, salads or just on its own, grated when warm. You can boil it, but we love it roasted…

1 min.
wild mushroom soup

READY IN 40 MINUTES SERVES 4 EASY/PREPARE AHEAD • a small handful dried porcini mushrooms• 1tbsp olive oil• a knob of butter• 300g chestnut mushrooms, sliced• 150g mixed wild mushrooms• 2 shallots, peeled and finely chopped• 1 garlic clove, peeled and crushed• a few sprigs thyme• 600ml hot vegetable stock• 2tbsp crème fraîche 1 Put the dried mushrooms in a bowl and pour over 150ml warm water. Leave for 10 minutes. 2 Warm the oil and butter in a frying pan, add the chestnut and wild mushrooms and fry for 3-4 minutes. Take out a few mushrooms and set aside. 3 Add the shallot, garlic and thyme and fry for 2 minutes. 4 Add the porcini, then stir in the soaking water and stock. Bring to bubbling, then simmer, half-covered, for 10 minutes. 5 Ladle the mixture in…

1 min.
wild mushroom polenta “pizza”

Using polenta as a pizza base makes for a very quick, filling supper. READY IN 45 MINUTES SERVES 4-6 EASY/PREPARE AHEAD • 125g instant polenta• 500ml vegetable stock• 75g grated Parmesan• 50g butter• 600g mixed mushrooms, sliced• 1tbsp finely chopped tarragon• 2 garlic cloves• 100ml white wine• 3 sprigs thyme• 200g Taleggio cheese, cut into chunks 1 Heat the grill to high. Cook the polenta to the pack instructions with the stock. When cooked, stir through the Parmesan and some seasoning, and spread it 1cm thick on to an oiled baking tray. Put it under the grill for 3-4 minutes. 2 Melt the butter in a frying pan over a high heat, add the mushrooms with some seasoning and fry for 2-3 minutes. Stir in the tarragon and garlic, cook for 2 minutes, then add the…

2 min.
eat smart 10 ways with autumn fruit

1 Apples are perfect for juicing – find interesting varieties at your farmers’ market. Need a big antioxidant boost? Add fresh ginger and carrots. 2 Roasted apples with fennel seeds and black pepper make a delicious side dish to a Sunday roast pork. Core, then fill the apples with spices and sultanas, and bake until tender with the roast. 3 Make the most of plums, which are coming to the end of their season, with a sweet or savoury homemade compote. Try adding star anise and a little balsamic for an accompaniment to duck. Sweet versions are fab with yogurt. 4 Peaches and nectarines are imported, of course, but super good at this time of year. Try them with salty foods as a light lunch or starter – feta, Parma ham and goats’…