BBC Good Food Magazine July 2021

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
Immediate Media Company London Limited
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12 期號


1 分鐘
welcome to july

Melissa Thompson knows her way around a barbecue. ‘Fire cooking is primal, a universal language that transcends barriers, nationalities and languages. From suya, jerk and barbacoa to braai, yakitori, tandoori and British bangers, I love it all,’ she says. This month, she invites us to make new discoveries by asking leading chefs and authors to share their favourite dishes and memories of meals cooked over coals (p128). Chef Tom Kerridge continues the theme with four spectacular weekend grills that use lively ingredients such as miso, gochujang, maple and chilli – guaranteed to fill your garden (or kitchen) with deliciously smoky aromas (p86). There’s much to celebrate as we reconnect with family and friends, so please enjoy our 21-page outdoor cooking special (p33). We’re here to make your summer sizzle! @bbcgoodfood…

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our commitment

At Immediate Media, publishers of BBC Good Food, we respect and value differences. We understand that when people from different backgrounds and with different points of view work together, we can create the most value – for our readers, our people and society. We always strive to be inclusive, but we need to do better. We have been taking time to listen and understand how we can make positive changes, and how we can better support and increase diversity across all our brands. We have begun work on a comprehensive plan to create and drive authentic change.…

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star contributors

Michelle Miah The co-owner of Rudie’s Jerk Shack talks to Tony Naylor about Jamaican cuisine (p134) and shares her brown stew chicken recipe on page 136. Nikita Gulhane Make Nikita’s butter chicken (p108), then listen in as he chats on the Rookie & Nice Podcast (Acast, iTunes, Spotify and Tom Kerridge Gather family and friends for a barbecue with Tom’s inventive recipes, from miso mushroom burgers to paper bag prawns (p86). Victoria Moore Nothing says ‘summer’ like a glass of rosé, and Victoria rounds up her favourite bottles for whiling away sunny afternoons on page 133.…

2 分鐘
this is your good food

Whether it’s feedback about your magazine, photos of your food masterpieces or questions to help your cooking, you can get in touch with Tami through our social channels, or email FROM OUR SUBSCRIBERS Did you know that if you subscribe to Good Food, you get access to exclusive recipes like the ones below? Turn to p54 for details. @bloombeerandbakes Thank you to Ell for making these glorious hot cross buns! Katherine Stonham, Oxford Lemon & poppy seed pancakes with mascarpone (Feb). COOKING THE COVER Some of the fantastic efforts from readers who cooked our June issue’s cover-starring berry brownie pavlova cake What you told us The trick to making perfect Welsh cakes I’ve subscribed to Good Food magazine for over 20 years, and wanted to share my food love story. I’m Welsh but moved to Scotland in 2013, bringing…

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what you’ve created

Lisa Dolly Dalton, Hull We wouldn’t mind a slice of Lisa’s raspberry & dark chocolate cheat’s ice cream terrine (June). Nicola Fletcher, Milton Keynes Nicola made this fabulous peach streusel cheesecake from our June issue. @activelouise We can’t get enough of Louise’s raspberry & white chocolate crumble muffins from our June issue. @thecookbookhoarders Fran made this amazing version of Barney Desmazery’s pulled chicken & black bean chilli (May). @alexone2one_cwp Check out Alex’s baked-to- perfection cheese & Marmite scones (June). Sarah Ingram-Hill, Horncastle We’re impressed by Sarah’s showstopping version of Liberty Mendez’s rocky road cake (June).…

2 分鐘
chocolate flapjack bites

Chocolate-stuffed flapjack bars This recipe was inspired by my friend Dorothy, who shares my passion for baking. MAKES 16 PREP 30 mins COOK 45 mins EASY V 250g salted butter, softened 60g caster sugar90g light muscovado sugar1 tsp baking powder150g white spelt flour, plus extra for dusting225g porridge oats For the chocolate filling 100g butter 150g caster sugar 100g 70% dark chocolate 30g milk chocolate 30g cocoa powder 50g white spelt flour ½ tsp baking powder 1 Heat the oven to 180C/160C fan/ gas 4. Line a 20cm square baking tin with baking parchment. Beat the butter and sugars together in a bowl until pale using electric beaters. 2 Stir the baking powder into the spelt flour, then gradually mix into the sugar and butter. Stir in the oats. 3 For the filling, melt the butter, sugar and…