Food & Wine
Woman & Home Feel Good Food

Woman & Home Feel Good Food Spring 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
Back issues only
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in this issue

1 min.

Welcome to our first issue of 2017 . Food is certainly a hot topic these days and there’s so much confusing information flying around. Here at Feel Good Food we like to keep things simple – eat a healthy, balanced diet with plenty of fresh fruit and vegetables, don’t eat too much processed food and yes, allow yourself a little treat from time to time. We’ve some really wonderful cooks and chefs in this issue. We like to shine a light on those professionals who may be lesser known than the TV chefs, but who write great books with fabulous recipes. As well as recipes, we’ve looked at food trends for the year, growing your own, and I’ve shared my current favourite storecupboard essentials . We’ll also introduce you to some award-winning…

4 min.
meet our contributors...

Catherine Phipps Catherine is a food writer, cookery book author, recipe developer and occasional broadcaster. She learned how to cook the traditional way, shadowing her mother in the kitchen of her parents’ smallholding in Lincolnshire. After turning her back on a career in law, she decided to pursue her interests in food and accidentally ended up running a small “appointment only” restaurant in the Caribbean. Catherine Phipps is a columnist for the Guardian’s Word of Mouth food pages. She also regularly appears on Radio 4’s The Food Programme. Her books include the bestselling Pressure Cooker Cookbook, Chicken, and her latest one, Citrus. Catherine lives in London with her family. Flora Shedden Twenty-year-old Flora appeared on the sixth series of The Great British Bake Off and was the youngest ever semi-finalist on the show.…

3 min.
what’s in season?

FRESH PRODUCE 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 seasonal treat has a short season, beginning in late April, so make the most of it and enjoy this sweet and tender veg poached, steamed, roasted or stir-fried. • BRAMLEY APPLES A firm favourite in crumbles and pies, these large apples are at their best until March. They’re also great stuffed with • GARLIC AND WILD GARLIC Wild garlic grows from late February and its delicate-tasting leaves can be eaten raw or cooked. In late spring, you’ll find homegrown garlic bulbs – use in pesto, or salsa verde, a herby green sauce. raisins and baked whole with muscovado sugar, cinnamon and cloves. • BRUSSELS SPROUTS Not just…

4 min.

Beetroot soup Baking the beetroot helps to intensify the flavour. READY IN 2 HOURS 15 MINUTES •SERVES 4-6 EASY/PREPAREAHEAD/FREEZE • 700g raw beetroot• 25g butter• 1 onion, chopped• 1 leek, thinly sliced• 1 carrot, chopped• 1 garlic clove, chopped• 1tsp fennel seeds• 1 litre vegetable stock• 3tbsp dry sherry• natural yogurt, to serve• chopped chives, to garnish 1 Heat the oven to 180C fan, gas 6. Trim the beetroot, wrap in foil and put in a roasting tin. Cook for 1 hour to 1 hour 30 minutes until tender. Leave to cool, then peel and chop. 2 Melt the butter in a large pan. Add the onion, leek and carrot and cook gently for 10-15 minutes until soft. Add the garlic and fennel seeds and cook for a further minute. Add the stock, beetroot and sherry.…

2 min.
catherine phipps’s sprouting broccoli with blood orange hollandaise

“I have found that making the dish with sprouting broccoli is even better than asparagus – in fact, the sauce works well with everything in season in February. Try it also with griddled chicory (endive), leeks, stripped Swiss chard stems – or even calçots.”“I have underrated oranges for years – now I use them in all kinds of dishes” READY IN 25 MINUTES SERVES 4 EASY • 50g/¹/₃ cup hazelnuts• A large bunch of purple sprouting broccoli spears, trimmed• A drizzle of olive oil• Sea salt For the hollandaise • 2 egg yolks• Finely grated zest and juice of 1 blood orange• 250g/1 cup plus 2 tbsp clarified butter, melted 1 First make the hollandaise. Fold up a tea towel and place it under a bowl – this will keep the bowl steady when you need to…

1 min.
guilt-free chicken curry

READY IN 30 MINUTES SERVES 4 EASY/PREPARE AHEAD • ½tbsp olive oil• 1 onion, sliced• 4 x 150g chicken breasts, cut into bite-size chunks• 5tbsp tikka paste• 1 red chilli, finely chopped• 400g can cherry tomatoes• 250ml chicken stock• 5tbsp 0% fat Greek yogurt• 1tbsp tomato ketchup• 15g fresh coriander, chopped• 200g basmati rice, cooked, to serve• naan bread, to serve 1 Heat the oil in a deep, non-stick frying pan and fry the onion over a low heat for 5 minutes. Remove from the pan and set aside. Add the chicken to the pan and brown over a medium-high heat for 5 minutes. Add the tikka paste and chilli and cook for a further 2 minutes. 2 Return the onion to the pan and add the cherry tomatoes and stock. Bring to the boil,…