Food & Wine
Woman & Home Feel Good Food

Woman & Home Feel Good Food Spring 2015

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.
look out for...

our symbols, which give you information at a glance: • GREAT FOR VEGGIES• GREAT FOR VEGANS• GLUTEN FREE• MEAT FREE Meat-free recipes can contain fish or a sauce containing fish, such as Worcestershire sauce PLUS recipes that are: EASY PREPARE AHEAD FREEZABLE Practical stuff •We use measuring spoons and all quantities are level. •All eggs are medium and free-range. •Use metric or imperial weights and measures; don’t mix the two. •We don’t specify salt and pepper in our ingredients list, but we always tell you to season food. The use, or not, of salt is up to you. •Each recipe has been nutritionally analysed. The recommended daily allowance (RDA) of calories is 2,000 for women and 2,500 for men. The RDA for fat is 70g for women (no more than 20g saturated) and 95g for men (no more than 30g saturated). •Ovens vary…

1 min.

Welcome to our spring issue of Feel Good Food , the magazine for food lovers who care about what they eat. Faddy diets aren’t for us! We believe that a balanced diet is best, with a little bit of what you fancy included now and again. We always cut fat and calories where we can, but we don’t compromise on flavour. Portion control is so important – just a small amount of something delicious is all you need. So we’ve assembled recipes for every occasion, whether it’s a weekend brunch, a stylish moment for entertaining friends or ideas to get you out of that midweek recipe rut. Some of our favourite chefs are here too, to inspire you to try something new. Yotam Ottolenghi’s Brussels sprout risotto is our new favourite…

5 min.
meet our contributors…

Margot Henderson Margot worked as a chef in many restaurants before opening catering company Arnold & Henderson, which creates original and exciting seasonal food for parties, dinners, launches, weddings and more. Born in New Zealand, Margot moved to London when she was 20 and cooked at First Floor Restaurant and The Quality Chop House. While working at The Eagle, she met her future husband, fellow chef Fergus Henderson, and they decided to open The French House Dining Room in Soho, along with Jon Spiteri. When Fergus and Jon left to open St John, Margot continued to run the restaurant with Jon’s wife, Melanie Arnold, for a further seven years. After this, they set up Rochelle Canteen, as a base for their catering company Arnold & Henderson. Margot’s first recipe book, You’re All…

5 min.
what’s in season?

BRITISH FRUIT & VEG As the weather becomes warmer, spring brings lots of new and tasty seasonal produce – perfect for salads, light suppers, soups and healthy desserts… •APPLES You’ll still find homegrown apples in the shops. So look out for Royal Gala, Jazz, Cox, Kanzi and Braeburn varieties, which are available until April or May. As well as a healthy snack, try them sliced in salads with smoked fish, cheese, chicken, walnuts or pecans. •ASPARAGUS This has a short British season, beginning late April. Sweet and tender, it can be poached, steamed, roasted or stir-fried and goes well with butter, lemon or Parmesan. It makes a great accompaniment to chorizo, Parma ham, fish or eggs. •BEETROOT Raw beetroot can be peeled and grated to add a sweet flavour to salads. It’s delicious roasted whole or in…

1 min.
spicy beetroot dip

READY IN 1 HOUR 35 MINUTES SERVES 6 EASY/PREPARE AHEAD • 600g bunched beetroot• 1 red onion, peeled and cut into wedges• 2tbsp olive oil• 1tsp cumin seeds• 1tsp fennel seeds• ¼tsp mild chilli powder• 5g mint, roughly chopped• 100ml Greek yogurt 1 Heat the oven to 200C, gas 6. Trim and peel the beetroot and cut into small wedges. Scatter in a roasting tin with the onion and drizzle with the oil. Sprinkle over the cumin, fennel and chilli powder. Cover with foil and bake for 1 hour 15 minutes or until the vegetables are tender. Leave to cool for 10 minutes. 2 Tip into a food processor and add the mint and a little salt. Blend until puréed, scraping down any lumps that cling to the sides of the bowl. Add the yogurt…

2 min.
beetroot and coconut curry with paneer

READY IN 1 HOUR, PLUS MARINATING SERVES 4 EASY/PREPARE AHEAD • 4tbsp vegetable oil• 5 cloves• 2 cinnamon sticks or 1 large one• 1tbsp mustard seeds• 2 red onions, peeled and sliced• 5 garlic cloves, crushed• 1-2 Thai chillies, split lengthways(and deseeded if you prefer)• 1tbsp garam masala• 2tbsp cumin seeds, dry toasted in a frying pan and ground• 1tbsp ground coriander• 600g raw beetroot, peeled and cut into batons the size of your little finger• 400ml can coconut milk for the marinated paneer • 227g pack paneer cheese• juice of 2 limes, and the zest of 1• 1tbsp garam masala• 3tbsp oil• 1 onion, peeled and sliced to serve • coriander leaves• lime wedges• red chillies, sliced 1 Marinate the paneer by putting it in a bowl with the lime juice and garam masala, and tossing to coat.…