Good Food

The main benefit of reducing our food waste is obvious: it means our weekly shop goes further and saves us money. It’s why we’ve invested in our Cook Smart section (p47) in the last few years, offering you recipes and tips on how to make more from less. But the other benefit is to the planet. It’s easy to think that each of us is helpless in combating climate change, but if we all do our bit, it makes a big difference. That’s the mindset of our Climate Heroes, the ordinary people doing extraordinary things featured in our new series. Leeds couple Linda and John Otley turn an overgrown dumping ground into a thriving community space while Roz Scott’s charity saved 700 tonnes of food ‘waste’ last year (p123). Also…

Our lovely new Test Kitchen is a flexible, multipurpose space that sits at the heart of the Good Food brand. It allows us to create new recipes, make videos, try products and gadgets, and test, test, test our recipes – all in one place. It’s a fantastic collaborative space. We worked with award-winning interior architects Lorenc to design five work stations – one of which is on wheels – and a separate multipurpose kitchen studio equipped for video and photography. There’s a huge table for our content, social and video teams, colleagues, guests, partners and clients to meet and work at right in the heart of our kitchen. PLANET Being planet-friendlier is at the core of Good Food, and we’ve thought hard about how this space can encourage sustainable working…

Spring veg fricassée with cheesy polenta This makes a wonderful side dish to serve with roast lamb or mutton for your Easter lunch and it also doubles as a stunning centrepiece for any vegetarians at the table. Cassie Best SERVES 4 as a main or 6 as a side PREP 20 mins COOK 25 mins EASY V 150g radishes, halved or quartered150g sugarsnap peas180g asparagus, woody ends trimmed and cut into batons180g purple spouting broccoli, cut to a similar length as the asparagus1 litre whole milk150g instant polenta40g parmesan or vegetarian Italian-style hard cheese, grated, plus a little extra to serve100g butter2 large garlic cloves, finely sliced2 tbsp capers1 lemon, zested and juicedsmall handful of soft herbs (we used parsley, dill and mint) 1 Bring a large pan of water to…

Triple cheese hot cross buns Here’s a delicious twist on the traditional recipe, featuring three types of cheese for a deeply savoury, cheesy flavour. They’re perfect for brunch, a snack or even as a side to your Easter meal. MAKES 12 PREP 45 mins plus at least 1 hr 45 mins proving COOK 30 mins EASY V 500g strong white bread flour, plus extra for dusting7g fast action dried yeast1 tbsp caster sugar75g salted Kerrygold® butter, cut into cubes300ml whole milk, warmed to room temperature1 egg200g mixed cheeses (a combination of cheddar, red Leicester and parmesan or vegetarian alternative works well), grated100g mature cheddar, cubed1 tsp dried mustard powder (optional)8 thyme sprigs, leaves picked (optional)oil, for proving For the cross 75g plain flour For the glaze 2 tbsp milk1 tbsp…

Saucy curried noodle bowl with crispy chicken Somewhere between a soup and a sauce, this spicy bowlful is perfect for slurping on a cool evening. SERVES 2 PREP 10 mins COOK 30 mins EASY 1 chicken breast, chopped into chunks1 tbsp cornflour2 tbsp vegetable oil1 onion, finely chopped2 garlic cloves, grated2 tsp medium curry powder½ tsp turmeric400ml low salt chicken stock2 tbsp coconut cream300g stir-fry veg (ours was a mix of baby corn, broccoli and sugar snap peas)300g straight-to-wok udon noodles10g coriander, roughly chopped, to serve 1 Season the chopped chicken with salt and pepper, then toss through the cornflour. Heat 1 tbsp of the oil in a wok over a medium heat, then lower in the chicken and cook on all sides for 4-5 mins, until golden and crisp.…

Just £6.75 £1 per issue Every issue of Good Food magazine includes plenty of thoroughly tested recipes, tips for seasonal eating, cost-saving menu ideas, and ways to love your leftovers. Enjoy monthly inspiration from the Good Food team with your first five issues delivered to your door for just £5. Subscriber benefits • Great savings vs the shop price • Free delivery direct to your door • Never miss an issue of your favourite food magazine • Subscriber-only offers and discounted Good Food Show tickets TERMS AND CONDITIONS *This offer is available to UK delivery addresses and via Direct Debit. You will pay £5 for your first five issues; your subscription will then continue at the rate of £24.50 every six issues – still saving 40 per cent on the…