EXPLOREMY LIBRARY
Food & Wine
Woman & Home Feel Good Food

Woman & Home Feel Good Food Summer 2018

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.

Country:
United Kingdom
Language:
English
Publisher:
Future Publishing Ltd
Frequency:
Back issues only
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in this issue

1 min.
hello!

here we are, finally at our summer issue! it’s felt like a long winter, so it is such a relief to head for alfresco dining and longer days, hopefully in the sunshine. in this issue, we’ve enlisted some fantastic chefs and cooks with recipes for you from their new books. we know you enjoy our Vip (Very important producers) feature in each issue, where we meet some wonderful producers from the uk, ireland and even worldwide. we sponsor a Great taste Golden fork award each year, which is voted for by you, to honour your favourite producer. this will go live on womanandhome.com later on in the summer, so please log on and get voting – tell your friends! this is my last issue as editor – i am off…

4 min.
meet our contributors

Diana Henry Diana Henry is an award-winning food writer, journalist and broadcaster. she is the author of over 10 books including Crazy Water, Pickled Lemons; Cook Simple; Food from Plenty; Salt, Sugar, Smoke; A Change of Appetite and A Bird in the Hand. diana is the Sunday Telegraph’s food writer and has won numerous awards for her journalism and books, including Cookery Journalist of the Year from the Guild of food Writers (three times), Cookery Writer of the Year at the fortnum & Mason food and drink awards in 2013 and 2015, and Cookery book of the Year for Simple at fortnum & Mason food and drink awards 2017. Tim Anderson American-born Tim Anderson was winner of MasterChef in 2011, after wooing judges with his Japanese-infused dishes, and he has since enjoyed an…

2 min.
what’s in season?

British fruit and veg Summer provides a bounty of fresh, quality produce to enjoy: ✢ ASPARAGUS It’s great in a salad, seasoned and drizzled with olive oil, or chargrilled in a griddle pan, then sprinkled with lemon juice and Parmesan shavings. ✢ beetROOt A good source of fibre, beetroot tastes great in salads, juiced with carrots for a vitamin hit, or roasted to intensify its sweetness. ✢ blUebeRRieS The season is short for native berries, but it is worth finding them. Grown in Dorset, the Duke variety is usually the first to appear. Top with Greek yogurt and lemon curd. ✢ bROAd beAnS High in fibre, home-grown beans means you can pick them when they are tiny and sweet. Add them to a salad with Serrano ham, chorizo or goat’s cheese. ✢ CheRRieS Sweeter than their foreign counterparts, British cherries taste…

3 min.
strawberries

Salmon ceviche with strawberries Ceviche is fish that is “cooked” in citrus juice, so it must be the freshest possible. Easy/Prepare ahead • Ready in 10 mins, plus at least 4 hrs marinating • Serves 6 juice of 1 lemon, 2 limes and 2 oranges 1 red chilli, deseeded and diced 500g salmon fillet, cut into strips about 1cm wide 300g fine green beans 4tbsp olive oil 18 small strawberries, sliced 1tbsp finely chopped fresh chives pinch of sugar pea tops or watercress, to garnish 1 Mix the citrus juices and chilli. Add the salmon, coating it in the juices, then cover with clingfilm and leave in the fridge for at least 4 hrs or overnight. 2 Cook the beans in boiling water for 2-3 mins, then drain, refresh under cold running water and dry before tossing in 1tbsp of the oil. 3…

3 min.
asparagus, peas & radishes with pistachio pesto

The pesto here is rich, so you need the radishes to provide a clean contrast. Easy • Ready in 45 mins • Serves 6 for the pesto 150g shelled unsalted pistachio nuts 8 spring onions, trimmed and chopped 15g unsalted butter 1 fat garlic clove, crushed 170ml extra virgin olive oil 130g ricotta, preferably fresh 40g pecorino or Parmesan cheese, finely grated sea salt flakes and freshly ground black pepper for the vegetables 8-10 radishes 650g asparagus 3 tablespoons extra virgin olive oil ¾ tablespoon white balsamic vinegar 200g fresh raw peas 25g pea shoots 1 Start with the pesto. Boil two-thirds of the pistachios in water for 4 minutes; this softens them and makes the pesto creamy. Drain and dry them in a tea towel. You need to rub off all the papery skin (laborious but therapeutic). Lightly toast the rest of the nuts in a dry pan for…

12 min.
midweek meals

Don’t just stick to the same old dishes week in, week out – pep up your evenings with our gloriously tasty yet easy-to-prepare suppers These tempting recipes are packed with seasonal ingredients, bursting with summer freshness and just waiting to be enjoyed Treat the whole family to Piri-piri chicken, Provençal fish traybake, Italian-style steak or Chilli and butternut squash quesadillas Grilled chicken and seasonal veg pasta Deliciously moreish and filling – this is our new fave chicken salad! Just remember to marinate the chicken ahead for a easy supper. Easy/Prepare ahead • Ready in 25 mins, plus marinating • Serves 6 4 skinless chicken breasts few sprigs oregano, finely chopped 3 garlic cloves, crushed zest and juice of 2 lemons 3 mixed peppers, quartered 250g orzo pasta 250g broad beans 200g green beans, trimmed and halved 150g 9% fat feta (we used…