Good Food

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.

Welcome to May

OUR AWARDS • Britain’s number one food media brand

Why you can trust good FOOD

LIVING FOR THE long weekend • Make the most of sunny bank holidays with irresistible recipes to share outdoors amongst friends

easy • Recipes for every day

weeknight one-pots • Keep washing-up to a minimum with these all-in-one dinners, perfect for busy days

6 issues for £19.99 plus a copy of Nathan Anthony’s latest cookbook • Subscribe today and you’ll also receive a copy of Nathan Anthony’s latest cookbook – Bored of Lunch Healthy Air-Fryer: 30 Minute Meals*

The garden classroom • Growing fruit and vegetables helps children understand where food comes from, plus they’ll love sowing seeds and watering plants, then eating what they’ve grown

Why eat 30 plant foods a week? • We hear from the lead scientist behind a study that promotes a new way of eating to rival the five-a-day approach

canned fish • Turn a storecupboard staple into a nutritious dinner

lunch unwrapped • Top quick-to-make flatbreads with wholesome creamy hummus and plenty of char-roasted veg

Grow it, cook it • Adam Frost of BBC Gardeners’ World shares advice for growing your own greens, spinach and chard, showcased in recipes from our food director Cassie Best

Spinach • Fast and easy to grow as a cut-and-come-again ‘baby leaf’ vegetable, or for its larger leaves, you can harvest spinach all year round given the right varieties. It works well in containers, too. Use the mature leaves in a stew or curry and use the raw baby ones in a salad.

Chard • A delicious alternative to spinach, chard is easy to grow and relatively low-maintenance. Packed with vitamins, the leaves make a colourful addition to stir-fries and soups and very young leaves are great in salads. The stalks can be cooked separately and are equally tasty.

Spring greens • Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard heart of other cabbages. Delicious blanched and tossed in a little butter, stirred through pasta or used in a stir-fry. Spring greens are easy to grow, the only thing you’ll have to worry about is the snails getting to them before you do!

Sorrel • Every month our skills editor Barney Desmazery puts the spotlight on an unsung seasonal ingredient.

1 base 3 meals • Roast a chicken on Sunday, then you can turn it into three speedy weeknight meals

Air-fry… …in 30 minutes • Fast and fabulous recipes from Nathan Anthony’s new book Bored of Lunch

Taste wines along the Douro river • Visit characterful towns and taste delicious produce on this all-inclusive cruise

Gadget genius barbecue sides • When entertaining outdoors use your air-fryer indoors to cook the accompaniments

Sustainable swaps brazil nuts • Some nuts have a high carbon footprint but you can make choices that have less impact on the planet

Quick & clever noodles • Get dinner on the table in 30 minutes or under with a budget-friendly storecupboard staple

Waste less asparagus • Instead of binning the ends of asparagus spears, make the most of the whole vegetable with our Middle Eastern-style salad

Reclaim your weekend

Tom Kerridge’s fish for friends • Make this spiced salmon as an alternative Sunday roast, or any time you’re entertaining

Atul Kochhar’s biryani...