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Woman & Home Feel Good Food

Woman & Home Feel Good Food October 2019

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.

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United Kingdom
Future Publishing Ltd
Back issues only

in this issue

1 min.

At Feel Good Food, we have long discussions about what should go on our front cover to tempt you each season. Extravagant cakes are always popular. But with autumn in full swing, the notion of something warm and hearty crept in until eventually somebody exclaimed ‘Pie!’ Well, after that we couldn’t get pie out of our heads. Is there anything better or more British than a homemade pie? Win over friends, family and neighbours with our absolute beauty – you’ll find it on pages 18-19. Speaking of the best of British, we’re delighted to welcome back Nadiya Hussain and Jamie Oliver to this issue with their new books focusing on maximum taste for minimum effort. Meanwhile, Donna Hay, Darina Allen and Prue Leith are the grande dames of simple cooking with their new…

3 min.
meet our chefs

Camilla Stephens Chef and food stylist Camilla Stephens trained at Leiths School of Food and Wine before becoming head of development at Starbucks, helping to expand their food range. She co-founded Higgidy in 2003 with husband James and friend Mark, producing handmade pies near the family home in West Sussex. For Camilla, food is all about family. She describes the meals in her new book as ‘nourishing, homely, wholesome dishes to enjoy together; recipes that warm the heart and feed the soul.’ Jamie Oliver Jamie Oliver is a global phenomenon in food and campaigning. During a 20-year television and publishing career he has inspired millions of people to enjoy cooking from scratch and eating fresh, delicious food. Through his organisation, Jamie is leading the charge on a global food revolution, aiming to reduce…

2 min.
what’s in season

✢ APPLES Over 7,000 apple varieties are in existence, but we only use around 12 of them in Britain. Find new types at your nearest farmers’ market. ✢ BEETROOT The earthy flavours of beetroot pair really well with dairy and cheeses. ✢ BLACKBERRIES These hedgerow favourites provide delicious snacking on country walks, and are perfect packed into a pie! ✢ CABBAGE Whatever the variety, make sure it’s bright with crisp leaves. Try stir-frying green cabbage with chilli, garlic and soy for an easy Asian-inspired side. ✢ CAULIFLOWER Roasted cauliflower makes a great addition to salads. Blitz it to make a low-carb rice alternative. Bake a whole head of cauliflower in a rich tomato ragu for a hearty veggie main. ✢ CAVOLO NERO These delicious dark green leaves are packed with nutrition – we love them pan-fried with a little butter or…

1 min.
roasted pumpkin and blue cheese lasagne

This is a truly warming dish for colder days. Serves 6 • Ready in 1 hr 15 mins 1 small pumpkin or 2 butternut squash, peeled, cut in thick slices3tbsp olive oila small bunch of fresh sage200g fresh lasagne sheets 2 x 400g cans cherry tomatoes, drained300g Blacksticks Blue cheese or Cropwell Bishop Blue Shropshire, crumbled for the béchamel sauce: 40g butter40g plain flour500ml semi-skimmed milk 1 Heat the oven to 190C/Gas 7. Toss the pumpkin in the oil and put into a roasting tin. Add a few sprigs of sage and season. Roast for 30 mins. 2 For the béchamel, melt the butter in a pan, stir in the plain flour and cook for a few mins. Whisk in the milk and stir until thickened. Meanwhile, chop the remaining sage. 3 Put a little sauce in…

1 min.
pumpkin pecan pie

A true autumn classic, this is the perfect way to finish a seasonal feast in style. Serves 8 • Ready in 2 hr 30 mins, plus chilling 225g ready-made shortcrust pastry for the filling: 450g pumpkin, halved and deseeded2 egg yolks60g light muscovado sugar125ml double cream2tbsp maple syrup½tsp each ground cinnamon and grated nutmeg½tsp vanilla extract for the topping: 6 tbsp maple syrup75g salted pecan halves1tbsp icing sugar, for dusting (optional) you will need: 20cm fluted tart tingreased baking paperbaking beans 1 Set the oven to 200C/Gas 6 Put the pumpkin into a roasting tin. Roast for 40 mins until the flesh is tender. 2 Line the tin with the pastry. Chill for 15 mins and then trim off the edges. Fill the pastry with the baking paper and baking beans. Bake for 15 mins then remove the paper…

1 min.
pesto roasted squash

This would make a great centrepiece for a dinner party. Serves 4 • Ready in 1 hr 30 mins 2 medium (about 1kg) butternut squash4tbsp fresh green pesto1 onion, peeled and cut into chunks1tbsp olive oil250g cherry tomatoes4 rashers streaky bacon, chopped80g baby-leaf spinach80g feta cheese, crumbled35g sun-blush tomatoes, drained and chopped2tbsp pine nuts, toasted 1 Heat the oven to 200C/Gas 6. Cut the butternut squash in half, scoop out the seeds and cut crosses into the flesh. Brush with ½ the pesto and season. Cover with greased foil and bake for 1 hr or until tender. 2 Put the onion in a roasting tin with the olive oil and cook for 25 mins. Add the cherry tomatoes and streaky bacon, and cook for 20 mins. Stir in the spinach, remaining pesto, feta and…