Food & Wine
Woman & Home Feel Good Food

Woman & Home Feel Good Food Summer 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…

1 min.

As we go to press, the team here at Feel Good Food are keeping everything crossed for a fabulous summer! With that in mind we’ve packed our pages with mouthwatering recipes and inspiration, whether you’re barbecuing in the garden, throwing a party, or packing a posh picnic for an outdoor concert. I am sure you will love our cover recipe, too – never has turkey been so delicious and healthy! And that’s why we love it. All our food tastes great and we cut out calories where we can, without ever compromising on flavour. We have brought in some great cooks this issue, too, mostly females I am proud to say! Anjali Pathak’s Smokin’ ribs are a must-cook for the barbecue and Shelina Permalloo’s Beef with lemon grass and Sichuan pepper…

3 min.
meet our contributors…

Shelina Permalloo Winner of MasterChef in 2012, Shelina Permalloo has established herself as a creative cook, using bright colours and punchy flavours to transport your senses to different parts of the world. Born in Southampton to Mauritian parents, Shelina wrote her first cookbook, Sunshine On A Plate – named after the description given to her food by MasterChef judges – with Mauritian cuisine in mind. As her exciting culinary journey took off, the former project manager found she was eating far more than she’d been used to, inspiring the idea for her new book, The Sunshine Diet. It’s a collection of more than 120 delicious and healthy recipes aimed at those who love food, but don’t want to put on weight. Shelina’s dream is to open a restaurant. Gennaro Contaldo Gennaro Contaldo was born…

2 min.
our chef in focus – thane prince

Your new book is a real celebration of lost cooking skills. Do you think the tide is turning and they are on their way back? I do hope so. I take real pleasure in cooking. At the end of a trying and busy day, making something, even something very simple, is a good way to feel a sense of achievement and to relax. What are your favourites from the book? That’s a difficult question! I had another look through the recipes and wanted to cook them all. But lardy cake, the pork pie, dukkah and the salted peanut brittle are all favourites. And everyone must try the wild blackberry gin. What would be your “Desert Island dinner” Gosh, you are asking difficult questions! If it is a tropical island, then lobster salad, roast chicken and…

5 min.
what’s in season?

FRUIT & VEG Summer provides a bounty of fresh, quality produce to enjoy •CHERRIES Sweeter than their foreign counterparts, British cherries taste divine on their own, or try in pies and jams. Pale cherries tend to be sweet and dark ones more acidic. •NEW POTATOES To enjoy at their best, steam with the skin on and serve with a sprinkling of sea salt and a little butter or olive oil. •SWEETCORN The natural sugar in sweetcorn turns to starch very quickly after picking, so look for firm cobs. Poach them in milk for 10 minutes, then grill on the barbecue. •RUNNER BEANS These don’t keep for long, so they need to be so fresh that you could snap them in half and almost hear the crunch. If they are a bit stringy, use a potato peeler to peel away…

3 min.
4 delicious pea dishes

Pea, broad bean and feta crostini These quick and easy canapés are ideal for a garden party. The sweet legumes provide a perfect contrast to salty feta. READY IN 10 MINUTES MAKES AROUND 20 CROSTINI EASY/PREPARE AHEAD • 480g bag frozen peas, blanched and cooled• 375g frozen broad beans, blanched and podded (optional)• juice of 2 lemons• 1 large garlic clove• 7 mint stems, stalks discarded• 2tbsp olive oil• 1 bake-at-home baguette, thinly sliced and baked until crisp• 250g feta cheese, crumbled Combine everything in a food processor (except the baguette slices and the feta) and pulse until you have a thick purée. Season well with salt and freshly ground black pepper. Top each baguette slice with a spoonful of the purée and the cheese. This will discolour if left too long, so try to make…