Good Food

Nostalgia is often a factor in what we love to cook, but this month we’re shaking things up. In our main event (p9), we asked some of our favourite cooks and contributors to give beloved British classics a twist. Think spiced-up cottage pie, cherry bakewell reimagined as a showstopping cake, and even crab-stuffed scotch eggs. These playful reinventions bring fresh new energy to old favourites – and show how creativity and culture can collide in the most delicious ways Reflecting on this, Mallika Basu shares her powerful take on why borrowing ideas from other cuisines – with care – is not only valid, but vital. “When done well,” she writes, “borrowing is honest, respectful and delightful”. Also in this issue, we’re whisking you away on a culinary summer escape with…

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Good Food is the UK’s No.1 food lifestyle media brand. We are passionate about food and cooking. While recipes are at the heart of what we do, we are committed to helping you have the best food experience you can, whether you’re shopping for food, in your kitchen or eating out in the UK or abroad. This is what we promise: Biggest and best We’re proud to be Britain’s biggest-selling food magazine and the UK’s No.1 food website, goodfood.com. Our contributors – chefs, our in-house team and confident columnists – are experts in their fields. Join the conversation in our twice weekly podcasts. Our best-selling cookbooks feature our trusted recipes. Recipes for everyone We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you…

Cherry bakewell cake Bring all the beloved flavours of the classic tart together into a showstopping cake. Almond-rich sponges are sandwiched with black cherry conserve and finished with silky buttercream – just the thing for a celebration or afternoon tea. Use fresh cherries while they’re in season, or frozen or glacé at other times of the year. Cassie Best SERVES 12-15 PREP 45 mins plus cooling and chilling COOK 25 mins MORE EFFORT V 300g salted butter, softened, plus extra for the tins300g golden caster sugar2 tsp almond extract4 medium eggs, at room temperature (use ‘golden-yolked’ eggs for a richer yellow sponge)75ml milk150g self-raising flour150g ground almonds1 tsp baking powder a few flaked toasted almonds For the buttercream and filling 380g butter, softened650g icing sugar½ tsp almond extract2-3 tbsp milk (optional)…

What we eat and drink is so much more than what we put in our mouths. Food is memory, identity, history and heritage. It is a cultural artefact: a piece of us, shaped by the ups, downs and roundabouts of life. For centuries, the movement of people and products has shaped new tastes and dishes that become beloved classics. From tomatoes travelling from the Americas to Italy, to black pepper journeying from India across Europe, borrowing has long been the bedrock of culinary evolution. Dishes like kedgeree, inspired by Indian khichdi, or fish and chips – which emerged from Sephardic Jewish and Portuguese frying traditions – show how cultural exchange and creativity can turn borrowed ideas into beloved national classics. Even the scotch egg is believed to be influenced by…

Steak, courgette & summer bean salad SERVES 4 PREP 15 mins COOK 10 mins EASY 200g green beans, trimmed2 x 200-250g sirloin or rump steaks2 medium courgettes, sliced into ribbons or thin rounds1 tbsp olive oil, plus extra for brushing2 tbsp red wine vinegar or lemon juice2 tsp Dijon mustard400g can cannellini beans, drained100g cherry tomatoes, halved1 small red onion, thinly sliced small bunch of basil or parsley, roughly chopped 1 Bring a pan of salted water to the boil. Add the green beans and cook for 3-4 mins until just tender. Drain, rinse under cold water and set aside. 2 Brush the steaks and courgettes lightly with olive oil and season well. Heat a griddle pan or barbecue over a high heat. Cook the courgettes for 3-4 mins each…