In this month’s issue
“I’m in charge of the food shopping in our household and, like everyone else, I’ve seen our weekly outlay skyrocket. The solution is to cook smart – which is also the name of the campaign we’ve been running through the economic crisis, delivering recipes, tips and guidance on making the most of your grocery spend. In this issue, we’re doubling down on our mission with a 25-page Cook Smart special, to help you stress less and eat well. Our Sunday Prep = Weeknight Wins feature is a game-changer; just one hour
of prep unlocks a fridgeful of speedy dinners. And try Claire Thomson’s deliciously simple one-pan bean recipes.
We’ve also tapped into the wisdom of Good Food’s friends – including Matt Tebbutt, Nadiya Hussain and Jeremy Pang – for brilliant tips on saving money and cutting waste. From why grated cheese is a no-go to the glory of DIY pesto, this is smart advice that helps the planet and your pocket. And since summer’s about making the most of every sunny hour, writer Tony Naylor has the low-down on planet-friendlier drinking. Cheers to that.“
Keith Kendrick, group magazines editor
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5 reasons to buy our July issue
1. Big up your BBQ
Discover new recipes from our contributors to up your grilling game this summer – from grilled prawns with burnt pineapple & scotch bonnet chilli to chicken satay and BBQ gochujang lamb cutlets.
2. 24-page Cook Smart special with expert chef tips
Help to keep costs down with our ultimate guide to budget cooking this summer, including our yellow sticker challenge to help reduce food waste too.
3. No cook dinners
No interest in turning on the oven this summer? No problem – our no cook dinners will see you through the whole season with delicious recipes from marinated feta flatbreads to mango & chickpea wraps with coriander cashew chutney.
4. Healthy ways with berries
Did you know eating berries can help with digestion? Try these delicious summer fruits in vegan strawberry pancakes, chia & oat breakfast bowls and blueberry baked oats.
5. Tropical twists
Add vibrant flavour and colour to alfresco dining with our sweet and savoury recipes making the most of limes, pineapple, lemongrass and mint. Think juicy chicken thighs in a zingy lime & chilli dressing and griddled pineapple with a honey and ginger cream.
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