BBC Good Food Magazine

For some, it’s sticky toffee pudding. A bowl of aromatic noodles does it for others. Or, perhaps sticky pork belly, fried rice, chilli or roast chicken are top of your list. We’re talking about comfort food and the dishes we so often crave, especiall

Inside, find 23 recipes, including our fig sponge pudding. Next month, get your 2021 recipe calendar, free with our Christmas issue, out 29 October.

At Immediate Media, publishers of BBC Good Food, we respect and value differences. We understand that when people from different backgrounds and with different points of view work together, we can create the most value – for our readers, our people a

Join our Subscriber Club and get access to exclusive free events, discounted special offers and much more. Find out how on page 48. ■

The Bake Off favourite returns with her new book, Nadiya Bakes, which she shares a preview of with us. Try her versions of classic treats on page 76. The Israeli-British chef and restaurateur talks to Emma Freud about his clever approach to cooking v

RECIPE Esther Clark PHOTOGRAPH Louise Hagger FOOD STYLIST Rosie Reynolds STYLIST Agathé Gits SHOOT DIRECTOR Ben Curtis ■

We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s

You’ve been busy making our recipes – here are some of our favourites. Tag yours using @bbcgoodfood or #bbcgoodfood 1 @littlewelshfoodie We can’t get over Naomi’s picture-perfect version of our salted caramel, banana & tahini pavlova (September)

My new favourite comfort food is Polish potato pancakes (placki ziemniaczane). I’ve had them at my local Polish restaurant for a starter with soured cream and as a main course with a rich beef stew. They are light and crispy with a satisfyingly soft,

On the snack menu at Norma, chef Ben Tish’s spaghetti fritters with parmesan sauce tap into three comforting classics – pasta, fried food and cheese. Ben explains, ‘These are a version of a Sicilian peasant dish, using up leftover cooked pasta mixed

Mamma Makes is an e-cookbook created by TV producer Fozia Nasir to share and celebrate multicultural recipes and stories from Britain’s migrant mothers and grandmothers, as well as to help raise money for NHS key workers through the charity One Milli

N’duja (pronounced en-doo-yah) is a spicy, spreadable salami that originated in Calabria, in the south of Italy. It’s made from the same cuts as sliceable salami, including pork belly and shoulder, sometimes offal, plus lots of Calabrian chilli peppe

Freaks of Nature sticky toffee puddings (2 x 120g), £3.50, Tesco and Asda These little microwaveable pots are great when you want a hot pudding, fast. We love the gooey sticky toffee pudding – you wouldn’t guess it was gluten- and dairy-free! Tims

Maftoul is a traditional Palestinian grain made from bulgur and wholemeal flour. It’s prepared (traditionally by women in Palestine using an age-old technique passed down by generations) of cracking, hand-rolling and drying the wheat in the sun. In f

For an afternoon pick-me-up, try this sweet, sticky bar studded with salty peanuts and drizzled with dark chocolate. It’s a satisfying snack with less sugar than your average chocolate bar. Made from banana, these crisps are seriously moreish. Choos

Originally launched as a limited-edition seasonal gin last year, Adnams’ orange & sea buckthorn proved so popular that it’s back again. The gin is satisfyingly smooth and has an interesting complexity. Sea buckthorn (a berry that grows wild along the

Study with BBC Good Food experts Barney and Cassie to grow your skills and culinary knowledge. The live virtual classes include pre-recorded video lectures, guides, and a community area where you can chat to your peers and share tips and advice. It’s

Even before the current crisis facing the hospitality industry, many pubs have been struggling to survive. In his new four-part series, Tom Kerridge uses his business knowledge to help communities save their treasured locals. It starts this month on

Morphy Richards Sear, Stew and Stir slow cooker £54.99, morphyrichards.co.uk Slow cookers can make easy work of comfort-food favourites, such as stews and curries. Turn to page 105 to see more of our favourite slow cookers. Falcon enamelware bake

You’ll recognise Keith from his monthly cookbook challenge (see his latest on page 106). Keith edits this magazine, as well as Easy Cook, our special interest Home Cooking Series and sister title, olive. Beef, beer and cheese are his passions (you ca

Learn about the fundamentals of wine pairing with Grant Headley, who will discuss your three bottles as you try them. Your deal at a glance: Three bottles for £22 Just £7.33 a bottle FREE delivery (usually £7.99) 100% money-back guarantee Do

Homemade Christmas magazine Plan ahead for the festive season with impressive edible gifts, mains and desserts. On sale now, £5.99. On your tablet Download our interactive app at the Apple App Store. Good Food how-to videos Sharpen your cookery sk

Take the hassle out of cooking with this 30cm sauté pan with glass lid from Cooks Professional. Perfect for family meals and one-pot cooking, this large capacity non-stick pan is a great addition to your kitchen. Sautéing and frying meals has never b

Ever heard that phrase ‘laughter is the best medicine’? Well, as it turns out, that may well be true. Studies have shown that those who laugh daily have an increase in the number and activity of T-cells and natural killer cells, which help the immu

This is a great recipe from food writer and stylist Mary Cadogan. The smart thing about it is, you can reserve the leftover liquid from cooking the quince, and use it to make some quince jelly. MAKES about 1.7kg PREP 45 mins plus at least 4 hrs dra

Pear trees require a little more warmth than apples, and the flowers may suffer in frost. Like apples, they need a partner to fruit well, can be trained on a wall, and should be pruned carefully. Pick them when firm, then leave to ripen in a bowl. Yo

Wine expert Henry Jeffreys, along with the BBC Good Food team, selects all of the wines on offer to BBC Good Food readers. Henry writes about wine for The Guardian and The Spectator, and on his blog, worldofbooze.wordpress.com. He’s also a judge in t

We use fresh, whole turmeric in pickles, but we also use it dried and ground as a powder in almost every savoury dish. It’s my favourite spice. We use it whole or ground in a variety of savoury dishes, from curries to biscuits, and always toast it f

Slow cookers vary in price, from a tenner to a few hundred pounds. Different models meet different criteria and some may have extra features. Consider these questions before choosing the one that’s right for you. How many are you cooking for? Starti

There’s an art to making pies, and Calum Franklin is an artist. The creations he posts on Instagram (@chefcalum) are so beautiful, you could hang them on your wall. But, they’re even tastier to eat, I’d wager, as visitors to the British brasserie Hol

Roquefort, manchego and pecorino are some of Europe’s most famous cheeses – all are made with sheep’s milk. In the past few years, cheesemakers in the UK have been creating products easily comparable to these (see our three of the best, right). Prais

1 You don’t need lots of knives in your kitchen arsenal. A medium chef’s knife, a small paring knife, a serrated knife and a flexible knife, like a fish-filleting knife, will cover every job, savoury and sweet. 2 Bay leaves are underrated and underu

At BBC Good Food, we seek realistic solutions to avoid food waste and packaging, and adhere to the three Rs: 1) Reducing food waste 2) Recycling packaging 3) Reusing food storage packaging and containers. To find out more, go to bbcgoodfood.com/ redu

One ingredient you couldn’t live without? Lemons One hate? Chia seeds you Five ingredients you always have? Olive oil, garlic, lemons, tahini and parmesan What would your last meal be? Some kind of spaghetti with seafood, plus buttery, slow-cooked

Subscribe to BBC Good Food magazine and get Yotam’s new book. Subscribe for just £21.50 every six issues, a saving of 27%, and we’ll send you a hardback copy of Ottolenghi Flavour, worth £27. This offer is available to new UK subscribers only, via Di

I can lose myself in the beautiful words and images of a good cookbook just as easily as a great novel. I love the stories, the author’s journey and, of course, those perfect recipes; my fanaticism only calming once I’ve cooked and devoured them. For

Slightly sour cherries steeped in a sugar syrup make excellent cocktail garnishes because of their colour – they’re either bright red or dark purple – and their sweetness will either complement the cocktail or nicely balance it, such as in a sour. Th

We asked events expert Sam Bompas of Bompas & Parr for his best spooky cocktail and drink ideas 1 HOW CAN YOU EASILY CREATE A REALLY CREEPY COCKTAIL? To make a really spooky drink, get some novelty eyeball decorations (or edible sweets) to add to

Scotch bonnet chillies ‘A fundamental ingredient. Use them whole in soups or rice dishes to get that balanced, aromatic flavour, or chopped in curries and stews for more heat.’ Pimento seeds ‘An important part of jerk marinade. You use pimento grou

Always read the recipe thoroughly before starting, and use standard measuring spoons for accuracy. Where possible, we use humanely reared British meats, high-welfare chicken and eggs produced under the British Lion Code of Practice, and sustainably s

Managing director, food Alex White Group editor- in-chief Christine Hayes Commercial director, digital Gareth Mugford Commercial director, print Simon Carrington Group advertising director Jason Elson Customer engagement director Sabine Bullmore