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.
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THRILL of the grill • Enhance your barbecue with our very own spice blend, created for the perfect balance of smokiness and earthy depth. Subscribers receive a free sachet with this issue, or you can turn the page to discover how to make your own – try it with meat, slaw and more. Plus, discover a range of barbecue recipes from around the world
Barbecue feast • Al fresco cooking just makes food taste better – the smoky notes imparted when grilling over hot coals or wood elevates even the simplest ingredients. Use our ultimate barbecue spice blend (see the recipe below, or use the sachet enclosed with subscriber issues) to make a summer platter, then find more inspiration in the following pages with recipes from around the world.
The boerie roll • This is a Southern African version of a meaty beef hot dog. It has a coarse texture that almost makes it feel like a burger, but instead it’s a sausage. My version is packed with savoury umami, with a balance of sweet smokiness and spicy notes.
Afghan chicken skewer kabob • The chicken kabob is deeply sentimental for me, as it was one of the first barbecue dishes my mother taught me to make. It needs a lot of prep, so I’d get the chance to spend quality time with my family.
Smoked lamb shoulder with salsa criolla • This is my favourite way of cooking lamb shoulder. My go-to lamb is Eryri mountain lamb (Cymru represent!) for unreal depth of flavour. Just perfect with a kiss of fire and smoke.
Courgette green bean & feta salad • I adore grilled veg salads, where you can layer up flavours and textures.(You can marinate the veg and feta and mix your hazelnut crumbs 24 hours ahead.) A perforated grilling tray is a useful bit of kit when it comes to cooking smaller pieces of veg, because they have no chance of falling through the grill bars. If you don’t have one, rest perpendicular to the grill bars and turn slightly more carefully – it also helps to grill the veg in batches.
Sardine kushiyaki with oroshi daikon ponzu sauce • Japan’s most famous skewers are yakitori (grilled chicken), but skewers in general are kushiyaki, which means ‘grilled skewers’. My son likes to go fishing in Cornwall, and we always come back with plenty of mackerel and sardines – delicious grilled simply to get a crispy skin, then dressed in ponzu sauce, which has saltiness and the fresh acidity of citrus to counter the natural oils of the fish. Daikon is often eaten with oily fish to aid digestion. (When finely grated, it helps thickens the ponzu.) Serve with a zingy tomato salad.
What’s your best local UK ingredient? • We ask chefs and producers for their top delicacies from around the nation
Maman’s recipes eased my homesickness • Hami Sharafi left Iran to chase big dreams abroad, but discovered his true calling was closer to home
Try five issues of BBC goodfood magazine for just £5 • Take advantage of this sizzling saving with our summer sale. Subscribe today and get your first five issues for only £5. Even after your trial has ended, you’ll only pay £22.50 every six issues, saving 37% on the usual shop price!*
easy • 31 simple recipes for every day
fast and fresh • On balmy evenings, spend less time in the kitchen using these recipes – they can be on the table in 25 minutes or fewer
love your leftovers...