Food & Wine
Woman & Home Feel Good Food

Woman & Home Feel Good Food Autumn 2017

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
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in this issue

1 min.

As we go to press, we’re hoping for an Indian summer but autumn also brings wonderful produce to inspire when we get back into the kitchen and away from the barbecue. This issue is packed with casseroles,curries and comfort food . We’ve ideas for entertaining when we have time at the weekend, not forgetting the midweek moments to get everyone out of a recipe rut and try a new dish – yes, I do it too! We also celebrate cheesemakers in this issue, introducing you to those whose cheeses made the World’s 66 Best Cheeses last year (page 132) – no mean feat. And we also love to introduce you to some great cooks and chefs who may not be on the TV but whose recipes are well worth trying. If you…

4 min.
meet our contributors…

Tim Siadatan Tim is a chef and co-founder of London restaurants, Trullo and Padella. Trullo is his first cookbook. Tim was one of the first people to join Jamie Oliver’s Fifteen project in 2002. He went on to work at Moro and St. John, before opening Trullo in Islington, north London, with business partner Jordan Frieda in 2010. The reception was extraordinary and Tim became renowned for inventive Italian cooking using local British produce. Last year, they opened their second venture, Padella in Borough Market, and it has quickly grown a strong fan base. His restaurants have also received two Bib Gourmand awards. Nisha Katona Nisha is a food writer, Indian cookery teacher and founder of Mowgli Street Food. She’s also a trained barrister. Born and raised in Lancashire, Nisha gave up her 20-year career…

2 min.
what’s in season?

Avoid bruised fruit and make sure the veg you buy is fresh and firm, not limp and rough-looking! ✢ APPLES From September onwards, there are English apples of every shade and flavour. You can use eating apples to cook with, too, as the fruit will keep its shape. ✢ 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. ✢ PLUMS At their best now and plentiful, so make the most of them, baked or poached, or cooked in crumbles, pies and cobblers. ✢ BEETROOT Have it in soups, salads or just on its own, grated when warm. You can boil it, but we love it roasted – or buy it already…

1 min.
goat’s cheese, black olive tapenade and courgette tarts

EASY/PREPARE AHEAD •READY IN 25 MINS •SERVES 4 ✢ 375g pack ready-rolled puff pastry ✢ a little milk ✢ 3tbsp black olive tapenade ✢ 2 Capricorn (vegetarian) goat’s cheese discs, sliced ✢ 2 courgettes ✢ juice of ½ lemon ✢ 1tbsp olive oil 1 Heat the oven to 200C, gas 6. Unroll the pastry and cut into 4 equal rectangles. Transfer to a baking tray and score a border about 1cm from the edge; slash the middle with a sharp knife. Brush the edges with milk, then bake for 10 mins. Push down the middles, then spread with the tapenade and top with goat’s cheese. Bake for a further 5 mins. 2 Meanwhile, using a peeler, shave the courgettes into ribbons. Mix with the lemon juice and oil, then use to top each tart. Serve with extra courgette…

1 min.
courgette and pea risotto

EASY •READY IN 30 MINS •SERVES 4 ✢ 25g butter, plus a little extra ✢ 1tbsp olive oil ✢ 4 shallots, finely chopped ✢ 250g Arborio rice ✢ a splash of dry white wine ✢ 850ml vegetable stock, hot in a pan on the hob ✢ 200g baby courgettes, finely sliced ✢ 100g frozen soya beans ✢ 100g frozen petit pois ✢ 4tbsp grated Parmesan 1 Melt the butter with the olive oil in a large saucepan. Add the shallots and let them sweat for a few mins. Add the rice with a good pinch of salt. Keep stirring the rice until it’s well coated in the butter and oil. Add the wine and bubble for a 1-2 mins. Now add the stock, a ladle at a time. Stir until the rice has absorbed the stock, then add another ladle. 2…

1 min.
courgette fritters

EASY/PREPARE AHEAD •READY IN 20 MINS, PLUS SALTING •SERVES 2 AS A LIGHT LUNCH (MAKES 4 FRITTERS) ✢ 450g courgettes ✢ 2tsp salt ✢ 1 heaped tbsp plain flour ✢ 1 egg, beaten ✢ 3 spring onions, trimmed and finely sliced ✢ 1 lemon, zest finely grated ✢ 1 garlic clove, finely chopped ✢ 1tbsp thyme, mint or chives, finely chopped ✢ 1tbsp Parmesan, finely grated ✢ vegetable oil, for frying 1 Coarsely grate the courgettes and put in a colander with the salt. Put the colander over a bowl and leave to drain for 1 hr. This step is important to remove the excess moisture from the courgettes so they’re not watery. 2 After 1 hr, put the courgettes in the centre of a clean towel and wring out as much excess water as possible – the courgettes should be…