Food & Wine
Woman & Home Feel Good Food

Woman & Home Feel Good Food Spring 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.

It’s a challenge to eat lighter in the cold days of winter when we just yearn for comforting food – salads just don’t fit the bill on a dark January day! But as the season changes and we head to spring, cooks turn towards new, fresher flavours. Here at Feel Good Food, we make the most of seasonal produce and hope to inspire you with new flavour combinations. We always cut out calories where they aren’t needed, without sacrificing taste but, as ever, that little slice of something a bit naughty at the weekend will always perk you up. In this issue, we’ve worked with some newer cooks and chefs to get you out of your recipe routine. Try new Korean flavours – so on trend this year – and…

1 min.
look out for...

our tags, which give you information at a glance: • GREAT FOR VEGGIES• GREAT FOR VEGANS• GLUTEN FREE• DAIRY 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…

4 min.
meet our contributors…

John Torode Thanks to the television show MasterChef, the Australian chef became part of a well-known duo with fellow judge Gregg Wallace. John grew up in Melbourne and was so inspired by his grandmother’s cooking that he took up an apprenticeship in a restaurant. It led to him starting his formal chef training and opening his first eatery. At 25, he decided to head to Italy and came to the UK en route, but never left! He worked at several Conran restaurants, including Mezzo, where he was head chef before opening Smiths of Smithfields in 2000. From 2005, he started working on MasterChef. John has written numerous cookbooks and in his latest, My Kind of Food: Recipes I Love to Cook at Home, he shares his favourite meals, from Aussie brunches to…

4 min.
what’s in season?

BRITISH FRUIT & VEG With spring fast approaching, enjoy the new flavours of fresh fruit and veg in lighter meals, salads, soups and healthy desserts… and reach your five a day. •ASPARAGUS This has a short British season, beginning in late April, so make sure you don’t miss it. Sweet and tender, asparagus 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 with carrots and parsnips, or in wedges with a splash of red wine vinegar. Partner it with goats’ cheese, feta or smoked fish, or try our Herby lamb and beetroot filo pie on p26. •BRUSSELS SPROUTS Not just…

1 min.

SUSTAINABILITY It’s the retailers and fishmongers who are working hard to ensure their fish is being sourced from sustainable fisheries, so buy from a supplier you trust. The issue of what or what not to eat changes constantly. But do try to eat more mackerel, herring and sardines from UK waters. Not only are they good for you – you should eat one portion of oily fish as one of your two portions of fish a week – they are also in plentiful supply. •CLAMS These are classically used in the Italian spaghetti alle vongole or in Spanish tapas dishes, cooked with sherry, or chorizo, wine, paprika and garlic. Store in the fridge covered with a damp tea towel. •CRAB With its sweet and flavoursome meat, eat cooked crab simply with a…

1 min.
runner bean and broccoli salad

READY IN 20 MINUTES SERVES 2-4 EASY/PREPARE AHEAD • 150g Tenderstem broccoli• 300g runner beans, stringed and shredded• 70g pack prosciutto (8 slices)• 5tbsp olive oil• 1 banana shallot or 2 small shallots, sliced• 2tsp wholegrain mustard• 1-2tbsp balsamic vinegar 1 Add the broccoli to a pan of boiling water and cook for 2-3 minutes. Take out with a draining spoon and cool under running water. Bring the water back to the boil, add the beans and cook for 1-2 minutes, then drain and cool under running water. Dry the vegetables on a tea towel. 2 Meanwhile, heat a frying pan and tear in pieces of prosciutto. Cook for a few minutes until starting to crisp. Set aside. 3 Add 1tbsp oil to the pan with the shallot and cook for 5 minutes until crispy. Whisk…