Good Food - Latest Articles

Testing time for coeliacs

Loaf of bread with caution tape

The trend of buying gluten-free goods for the health halo can disguise the real problem, Jenny Tabakoff writes.

Cook | Jenny Tabakoff | Wed Aug 14 03:00:00 EST 2013

Light and sweet, I do declare


The three recipes used to make these eclairs are versions of dessert fundamentals.

Cook | Karen Martini | Tue Aug 13 12:20:00 EST 2013

Kitchen Spy: Annabel Langbein

Annabel Langbein.

The cookbook writer and TV chef shows Stephanie Clifford-Smith what's in her pantry.

Cook | Kitchen spy | Tue Aug 13 03:00:00 EST 2013

Greatest hits


These are the dishes we at Good Food have welded onto our meal-planner playlist, the ones that never fail to woo a picky crowd or elicit a 'Can I have the recipe?' These are the ones that would...

Cook | | Tue Aug 13 03:00:00 EST 2013

Hot food: Nduja

Nduja salami

Jill Dupleix reveals the secrets of "nduja".

Cook | Hot food | Tue Aug 13 03:00:00 EST 2013

How to stop rissoles falling apart

Brain Food: Rissoles.

Work it ... There's a trick to making rissoles stay together.

Cook | Brain food | Tue Aug 13 03:00:00 EST 2013

Light and sweet, I do declare

Decadent: Eclairs with praline and espresso cream.

The three recipes used to make these eclairs are versions of dessert fundamentals: choux pastry, praline and pastry cream.

Cook | Karen Martini | Mon Aug 12 12:20:00 EST 2013

Kids' birthday cakes never go out of fashion


From choo-choo train classics to mousse Lego blocks, children's birthday cakes bring out our creative best.

Cook | Jane Holroyd | Mon Aug 12 09:02:30 EST 2013

Fennel a hit for flavour and texture

Fennel gratin.

Raw or cooked, fennel's vibrant flavour and texture guarantee a warmer winter.

Cook | Frank Camorra | Sat Aug 10 03:00:00 EST 2013

Flash fish recipes

Crunchy roast whiting with fennel salad.

It's crunch time for zesty salads with tuna or whiting.

Cook | Neil Perry | Sat Aug 10 03:00:01 EST 2013

Six ways with blood oranges

Blood orange

Blood oranges should not be limited to drinks - they can be used in savoury, sweet as well as snack dishes. Find them before they go out of season.

Cook | Alex Rowe | Fri Aug 09 15:32:40 EST 2013

Gosh-e-Feel elephant ear biscuits


Deep fried and flavoured with cardamom and pistachio nuts, Gosh-e-Feel elephant ear biscuits are eaten to celebrate Eid, which marks the end of Ramadan.

Cook | | Thu Aug 08 09:09:57 EST 2013

Mastering the butter cake

Lemon buttercake with thick cream and kiwifruit.

One of the most versatile of cakes, butter cakes can move from simple to sophisticated with the addition of rich icings, fillings and decorations.

Cook | Justine Costigan | Wed Aug 07 17:10:40 EST 2013

Red kidney beans as you've never used them before

Magic bean chocolate cake.

Turn that tin of red kidney beans lurking in the back of the pantry into a chocolate cake. Seriously!

Cook | Debbie Skelton | Wed Aug 07 03:00:00 EST 2013

All in favour of flavour

Baked blue-eye with anchovy crust.

These three dishes make for a homely but flavour-packed midweek meal. Use any leftover caper and egg sauce in sandwiches, tossed through cooled boiled potatoes or to liven up fish and chips.

Cook | Karen Martini | Tue Aug 06 12:46:20 EST 2013

How is mock duck made?

Carrot cake.

Richard Cornish writes: "mock meat is like Michael Buble singing any song. Faintly recognisable as the real thing but wrong on so many levels."

Cook | Brain food | Tue Aug 06 03:00:00 EST 2013

Hot food: Squid ink

Black Squid Ink.

A dark surprise that adds depth and drama to a host of dishes - no wonder chefs call it 'black gold'.

Cook | Hot food | Tue Aug 06 03:00:00 EST 2013

Four ways with porridge


It's that time of year again: Goldilocks' go-to dish has returned in all of its creamy, winter glory.

Cook | Stephanie Wade | Tue Aug 06 03:00:00 EST 2013

World's rarest chocolate heading to Australia


As chocolatier Igor Van Gerwen brings a square of the world's rarest chocolate to his lips, he ceremoniously inhales its aroma and his face melts with pleasure, as if he, himself, has a soft, fondant...

Cook | Carla Grossetti | Tue Aug 06 03:00:00 EST 2013

Life's good on an Italian Sunday

Zuppa Inglese.

Italians Luca Flammia and Francesco Rota share the delicious food of their homeland.

Cook | Dani Valent | Mon Aug 05 14:35:50 EST 2013