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BBC Good Food MagazineBBC Good Food Magazine

BBC Good Food Magazine January 2019

Good Food is the UK's biggest selling food magazine, packed with triple-tested recipes and practical ideas for every meal occasion. From weekday suppers to relaxed weekend lunches, recipes are seasonal and work first time. In every issue: 100+ triple-tested recipes, everyday cooking,weekend ideas, seasonal ingredients, TV chefs, inspirational photographs and practical advice.

United Kingdom
BBC Worldwide Limited
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12 Issues


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welcome to january

Kick-start your healthy eating habits with our new seven-day Diet Plan, p65 Tom Kerridge has the right idea. His new BBC Two show, Fresh Start, celebrates the joy of healthier home-cooking for everyone (p82). We’re with you, Tom; now is the perfect time to get busy in the kitchen. Our Healthy Diet Plan makes cooking and eating lighter dishes a real pleasure.This issue, we’re taking every opportunity to experiment with new recipes, tweak old favourites and take pleasure in the fact that, while it may be cold and dark out there, it’s warm inside. Cook our cover star keema pie for the whole family (p22), Tommy Banks’ butter chicken one-pan wonder for friends (p94), and an indulgent katsu curry for four (p42).Let’s be full of the joys of…

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star star contributors contributors

★ Diana HenryWarm up with our columnist’s baked spiced coconut chicken with coriander & lime on p88. ★ Rosie BirkettTry eating the BBC Saturday Kitchen regular’s orange & rosemary drizzle cake (p49) without smiling – it’s impossible! ★ Peter JosephDon’t miss chef-patron Peter’s creamy peanut butter parfait with mandarin soup (p100) from upscale Indian restaurant, Kahani. ■…

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best of the

★ MICHEL ROUX JRMousse au chocolat, p15★ ROSIE BIRKETTInspiration for seasonal oranges, p49★ TOM KERRIDGERecipes from his new book and TV series, Fresh Start, p82★ TOMMY BANKSOne-pan roast butter chicken, p94★ EMMA FREUDCooks with poverty campaigner Jack Monroe, p124★ JOANNA BLYTHMANAre we confused about healthy eating? p131 ■…

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HOT TREND: KATSU SANDOS Every cuisine has its equivalent of the chip butty, something fried until golden and stuffed between slices of squidgy white bread, a dish of convenience and comfort. In Japan, it is the katsu sando, thin slices of pork or chicken (or prawns, beef, cheese, minced meat, ham etc), breadcrumbed with panko and fried, served with finely shredded cabbage, tonkatsu sauce and mayo between slices of soft white milk bread with the crusts removed. In Japan, you’ll find katsu sando in every kind of establishment from specialist joints to the corner shop. In the UK (and Australia and the USA) the sando has become a growing trend, jumping from classics at Japanese specialists Nanban Express in Brixton (nanban.co.uk) to reinventions such as Chase Lovecky’s…

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twists on the trend

For more katsu sando inspiration, check out some of the best on Instagram right now #katsusando @flofongsg Beef fans will love this wagyu katsu sando from Wagyumafia in Tokyo. @palateconnect palat Check out the perfect layers in this crisp Ibérico pork katsu sando at Ferris restaurant in New York. @nathanleong Nathan has been at London restaurant Two Lights for their sardine katsu sandwich. @urban.seoul We love the look of this jam-packed chicken version by Californian restaurant Urban Seoul. Shoot director GARETH JONES || Food stylist MYLES WILLIAMSON | Stylist FAYE WEARS ■…

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food editor’s picks

Plant Kitchen sweetcorn & chickpea burgers Some of the best vegan burgers we’ve tasted in a while, these patties are not only well-seasoned, but pack a punch in flavour with cumin, coriander and smoked paprika. £2.50 (pack of 2), M&S Eaten Alive smoky pink kraut Super crunchy with a sour edge and mild smoky chilli kick, this makes an excellent addition to a hummus and falafel wrap, or roughly chop and stir into soups. £5.99, (375g), planet organic.com Nush chive ‘cheese’ spread Made using almond milk, vegan cheese cultures, British sea salt and chives, this dairy-free spread impressed us with its thick, creamy texture and tangy flavour. £2.75, Whole Foods Market Heck…