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 APRIL

3 OF MY FAVES this month

Our commitment

Tell us what you think! • We’re always looking to serve up the best content. Scan the QR code to rate us – it only takes a minute! Your feedback helps shape the future of our brand.

At its best now • Our food editor Ailsa Burt captures the freshness of spring using rhubarb, radishes, watercress, spring onions and new potatoes

ELEVATE YOUR Easter • Mix it up this year with twists on the traditional, like fruity lamb, banana hot cross buns, crayfish for Good Friday and a tropical trifle for breakfast – because it’s never too early to celebrate

Take dessert to another level • Round off Easter lunch with this showstopping pavlova from our head of food Cassie Best where cloud-like meringue meets bursts of chocolatey, sweet and salty flavour

good FOOD made easy • Cook with ease, try something new and love every bite with Good Food. Get the UK’s favourite food magazine and our award-winning app, packed with recipes, videos and chefs’ tips – all in one subscription

Cook Smart • Every penny counts these days, so we’re helping you maximise your weekly shop; whether that’s reinventing leftovers, stocking your storecupboard or learning new techniques, our aim to Cook Smart ensures delicious, low-cost meals.

cook smart tonight • Make the most of storecupboard staples like pesto and mustard in these innovative dinners

One-pan black bean shakshuka • Texas meets Mexico for a Middle Eastern-style brunch

New lunchtime favourites • Helena Busiakiewicz offers exciting alternatives to your usual midday sandwich using classic North American flavours layered up in the air fryer

AIR FRYER Mediterranean

Fuel for school hols • Need to feed the family in a flash or pack lunch for a day out over Easter? Our head of food Cassie Best has easy dinners, snacks and get-ahead meals for a stress-free break

EVERYTHING YOU NEED TO KNOW ABOUT FIBREMAXXING

Meet our experts

Why FIBREMAXXING?

How much fibre can I really eat?

THE POWER OF PLANTS & why 30 is the magic number

FIBREMAXXED MEALS

10 HIGH-FIBRE FOODS to add to your shop • Add these storecupboard staples and freezer ingredients to your regular meals to easily boost your intake

3 WAYS to better gut health

WEEKEND • Light up the barbecue with Helen Graves, plus Kurdish kebabs from Pary Baban and oxtail Jamaican-style by Andre Fowles

Get fired up for your first BBQ of the year • Make the most of any spring sunshine with this bold, smoky sharing menu from food writer Helen Graves

5 hot barbecues • Want to cook al fresco this summer? Consider one of these models

Kurdish kebabs • Chef and cookbook author Pary Baban shares her method for achieving tender, juicy lamb to serve with flatbreads and sides

Island cooking • Bring sunshine to your kitchen with a fresh spin on Jamaican cuisine from chef Andre Fowles

Tom Parker Bowles’ cottage pie • The award-winning writer and food critic shares a nostalgic dish from his childhood

Summer sharing • May issue on sale 23 April

Table for four • In our new YouTube series, Mathew Horne and Joanna Page invite a well-known duo to dinner. This time, it’s Gary Barlow and his friend, wine expert Olly Smith

OLIVE, now more luxurious...