Food & Wine
Woman & Home Feel Good Food

Woman & Home Feel Good Food Summer 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
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in this issue

1 min.

Just before we went to press on this issue, we had snow! But I’m thinking very positively that now you are reading this in late May, you’ll have a glass of rosé in hand, on a warm evening in the garden. This is our summer issue, after all! We’ve recipes from new exciting cooks and chefs to bring you some really great tastes. Our favourite Spanish chef, José Pizarro, makes the very best croquetas in London and he shares the recipe with us – it’s a must for any party. Midweek meals just became a little more fun – try Indian spiced rösti and get spiralising, or a super-simple and delicious Cajun salmon wrap, ready in 30 minutes. And when you’ve more time to spend in the kitchen, there are…

4 min.
meet our contributors…

José Pizarro José was born in the Spanish region of Extremadura and has lived in the UK for the past 16 years, where he now owns three London restaurants. José originally wanted to be a dental technician in Spain but when he realised his love of food was bigger than his love of dentistry, he went to catering school in Cáceres before working in a local restaurant. He then moved to the award-winning El Mesón de Doña Filo in Madrid, where he began his love affair of cooking fresh, brightly flavoured dishes. His book Basque highlights the wonderful larder Spain has to offer, and focuses on twists on classics and modern interpretations that are easy to recreate at home. Sabrina Ghayour British-Iranian chef Sabrina was given her first cookery book at the age of…

4 min.
what’s in season?

BRITISH FRUIT AND VEG Summer provides a bounty of fresh, quality produce to enjoy: •APPLES The first English apples to appear in July are Discovery, followed by Braeburns. Both are packed full of flavour. You should keep red-skinned eating apples in the fridge, as they will go woolly in the fruit bowl and don’t keep well. •AVOCADOS South African avocados are in season right now and are worth seeking out, as they’re rich in vitamin E and full of good monounsaturated fats. Avocados make a great light lunch when teamed with prawns or smoked salmon, or mash with chillies and tomato for a superior homemade guacamole. •BEETROOT This versatile vegetable, which is a good source of fibre, tastes great in salads, juiced with carrots for a vitamin hit, or roasted to intensify its sweetness. •BLACKBERRIES If you’re going out…

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 – see goodfishguide.org. But do try to eat more mackerel, herring and sardines from our native 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. •CORNISH SEA BASS With its firm flesh and wonderful flavour, this is one of the best fish available in the UK. Ingredients such as tomatoes, ginger and spring onions go well with it, making it good for Asian-style dishes. Try grilling or steaming…

1 min.
chilled minty cucumber soup

READY IN 35 MINUTES, PLUS CHILLING SERVES 4-6 EASY/PREPARE AHEAD • 2tbsp sunflower oil• 1 onion chopped• 2 cucumbers, deseeded and chopped• 500ml vegetable or chicken stock• 2-3tbsp roughly chopped mint• olive oil and mint leaves, to serve 1 Heat the sunflower oil in a large pan and cook the onion for about 5 minutes until it’s softened but not coloured. Add the cucumber to the pan and cook for 2-3 minutes, then pour in the stock and bring to the boil. 2 Cover the pan, reduce the heat and simmer the soup for about 20 minutes, or until the vegetables are tender. Allow the soup to cool slightly, then add the chopped mint and purée, either in a blender or with a hand blender, until smooth. Leave the soup to cool, and then…

1 min.
cucumber and tomato salad

READY IN 15 MINUTES, PLUS MARINATING SERVES 6 EASY/PREPARE AHEAD • 2 banana shallots, chopped• 1 cucumber, chopped• 1 avocado, chopped• juice of 1 lemon• juice of 1 lime• 1 garlic clove, crushed• 1 green chilli, chopped• 2cm fresh ginger, grated• 1tbsp palm sugar• a small bunch of coriander leaves and stalks, chopped• 800g mixed tomatoes, chopped and sliced 1 In a large bowl, mix together the shallots, cucumber, avocado, lemon and lime juice, garlic, chilli, ginger, 1tsp salt, sugar and coriander. Marinate for at least 1 hour in the fridge. 2 To serve, pile up the tomatoes and top with the salsa and coriander leaves. Per serving: 95 calories, 5.5g fat (1g saturated), 8g carbohydrate TIP If you can’t find palm sugar, also known as jaggery, it can be replaced with soft brown sugar.…