Best popcorn makers to buy for your next movie night
Enjoy warm, crunchy popcorn in minutes on your own sofa with these easy-to-use popcorn makers – our expert tested five of the best to bring you our top picks
Whether you’re settling in for a movie night on the sofa or wrapping up for some campfire snacks, a bowl of warm, freshly popped corn really adds to that cosy feel. Ripping open a bag of shop-bought popcorn doesn’t deliver the same experience, but is it worth adding a new gadget to your kitchen? We tested a variety of electric and microwave popcorn makers, plus a nifty little option for campers. Read on to learn more about the different popcorn makers on the market and our top recommendations. View Affiliate Playlist on the source website Best popcorn makers to buy at a glance Best microwaveable popcorn maker: Joseph Joseph M-Cuisine 2-piece popcorn maker set, £19 Best compact popcorn maker: Sensio popcorn maker, £24.99 Best large popcorn maker: VonShef retro popcorn maker, £17.99 Best portable popcorn maker: Housewares collapsible popcorn popper, £8.99 Best-looking popcorn maker: Giles & Posner popcorn maker, £19.99 Jump to: Best popcorn makers to buy in 2026 Benefits of a popcorn maker What to look for in a popcorn maker How to use a popcorn maker How we tested popcorn makers We put all the popcorn makers to the test by cooking 60g of kernels, unless this was beyond or significantly under the capacity. We repeated this after the recommended cooling period. We also tested the popcorn makers against the following criteria: Ease of use: Popcorn makers tend to be very simple to assemble and use. We ensured those we chose ticked these boxes and that the instruction booklet included simple at-a-glance instructions for set up, usage and cleaning. Efficiency: We timed how long it took to pop the corn, measured how many kernels were left and how much popcorn ended up on the kitchen counter. Ease of storage: We looked for popcorn makers that didn’t take up unnecessary space. There was greater leeway for makers that included a bowl. Safety: The top of popcorn makers tend to get hot so we noted whether handling hot parts to access your just-cooked corn was required and have flagged this. Sustainability: In general, most popcorn makers aren’t hugely sustainable so we only chose products that seemed they would stand the test of time. Extra points were given to recyclable materials. We looked at product packaging too. Features: Any added bonuses – like parts with dual uses or an eco initiatives were taken into account. Best popcorn makers to buy in 2026 Joseph Joseph M-Cuisine two-piece popcorn maker set Available from Joseph Joseph (£19) Best microwaveable popcorn maker Pros: No assembly and no mess Cup and measurer integrated Attractive appearance Clear instructions Small footprint Minimal packaging Great for one or two people Cons: Not suitable for groups Remaining kernels Star rating: 5/5 Joseph Joseph is synonymous with design-meets-functionality, and its microwave pop maker set is no exception. With minimal packaging and a slick design, you simply pour in enough kernels to meet the raised circle in the centre of the cup (40g), close the flaps and microwave for 1-3 mins. We set the timer on full power for 2 mins, and the lid popped up just before (apparently indicating completion, but we went a bit longer). Inside, there was perfectly popped corn with few remaining kernels. Even with the flaps open and still popping, it didn’t create a mess. There are two cups, each enough for one person. For ease, style and speed, we’d definitely recommend this product. Available from: Joseph Joseph (£19) undefined Sensio home popcorn maker Available from Amazon (£24.99) Best compact popcorn maker Pros: Easy to assemble and use Small footprint Measuring cup and recipes included Popping chamber visible without removing lid 2-year guarantee Cons: On/off switch not labelled Star rating: 4.5/5 Neat and attractive, this popcorn maker has a small footprint making it ideal to tuck away in the cupboard between uses. It doesn’t come with a bowl but that contributes to its storability. The Sensio can pop up to 80g of corn using a level measuring cup. We popped 60g in 1 min, 45 seconds. The measuring cup doubles as the lid of the machine and because it’s made of clear plastic, it's possible to view the popping chamber to see when the machine is done, although as with all machines if the popping stops it’s time to switch off even if there are a few kernels left. The on/off switch isn’t marked, so it’s best to switch it off at the wall as well as the machine to ensure you haven’t left it on. This machine also gets hot at the top but because a bowl is not attached, there’s no need to touch it until it cools. It’s recommended to leave 10 minutes before making a second batch. There’s a visible seam on the front and back of product, which slightly detracts visually. The recipes in the instruction booklet are a nice addition. We tried the rocky road popcorn boulders, which were easy to make and a tasty treat. Available from: Amazon (£24.99) undefined VonShef retro popcorn machine Available from VonHaus (£17.99) Best large popcorn maker Pros: Measuring cup Six cardboard popcorn holders Larger capacity – 160g kernels Cons: Flying popcorn Need a big bowl for large quantities More unpopped corn Star rating: 4.5/5 This is the best option for a movie night with friends or family as you can pop a generous amount for four people in one go. There was a bit of flying popcorn as the bowl fills up and you will need a very big bowl if you plan to pop for four. There’s a lid that doubles as the measuring cup but it’s shallow so not quite as convenient as a scoop. The instruction booklet offers a number of languages and is straightforward, with diagrams. This machine had the most unpopped corn at the end and flying popcorn, but this is partly due to its bigger capacity. Available from: VonHaus (£17.99) undefined Housewares collapsible popcorn popper Available from Amazon (£8.99) Best portable popcorn maker Pros: Efficient BPA-free No mess or flying popcorn The maker is a bowl Space-saving design Lifetime warranty Cheap Cons: It may be BPA-free, but heating plastic is not ideal Remaining kernels Star rating: 4.5/5 This is the easiest of all the popcorn makers. Simply pour a third of a cup of popcorn into the machine with a teaspoon of salt, put on the lid and microwave on full power for 3 mins, turning it off earlier if the popping stops. You can add oil if you like but you don’t need to (we didn’t) and just like that you’ve got freshly popped corn in the bowl. Care needs to be taken when removing the lid due to steam. This popcorn maker didn’t leave the most kernels but there were more than the Lakeland, Joe & Seph’s and Sensio Home. The collapsible bowl is ideal for space-saving and if you keep the box it comes in, you could easily stand it on its side, leaving a tiny footprint in your cupboard. The instructions are on the box, and there’s no extra packaging apart from the box in which the product sits snugly. Available from: Amazon (£8.99) Giles & Posner popcorn maker Available from Amazon (£19.99) Best-looking popcorn maker Pros: Easy to use Available in two pretty pastel colours, plus red Small footprint Attractive shape and style Generous cord length at 1m+ Lightweight 2-year guarantee Cons: Slightly smaller capacity More unpopped kernels Need to make sure the chute and machine are aligned Star rating: 4/5 The size, shape and choice of colours make this an attractive addition to your kitchen counter. We especially loved the look of the mint green sorbet model. There were more unpopped kernels left behind than some of the other machines, but it’s still effective and the price is good. A warning sticker recommending that the product be left for 10-12 minutes between uses was a bit tricky to remove, but didn’t leave a mark. Included in the box is a quick-start guide which includes everything you need to know. Less can definitely be more and further info is available online should you need it. The measuring cup doubles as a lid and holds 60g of kernels, still enough for two, but less generously than some machines. You need to ensure the chute is aligned, otherwise popcorn flies out onto the counter. Available from: Amazon (£19.99) Latest Deals What are the benefits of a popcorn maker? Using a popcorn machine instead of a saucepan delivers ease, efficiency and creates next-to-no mess The average machine takes under 3 minutes, while most take half of that time Once you’ve added the kernels, simply flick the switch and wait for the popping to stop The majority of popcorn makers don’t require oil, making them easy to clean. Wipe out the chamber and wash any detachable parts in warm, soapy water Making your own popcorn rather than buying it ready-made is better for the environment, as many shop-bought popcorn brands don’t yet recycle their packaging Many brands of ready-made popcorn contain artificial ingredients you would never have or use at home. As long as you go easy on your choice of flavouring, it’s bound to be a healthier option than anything that comes in a packet. Furthermore, most popcorn makers don’t need oil Corn kernels are cheap and a small quantity goes a long way What to look for in a popcorn maker You may make popcorn a couple of times a week at most, so it’s well worth checking the dimensions to work out how you’ll store your machine in between uses. A maker with a bowl will generally take up more room than one without. However, if you do buy one with a bowl, you’ll have the perfect sized vessel for containing the popping corn and something to serve it in, all rolled into one. You’ll need to decide if you want an electric or microwave popcorn maker. For microwave popcorn, you could theoretically just use a plastic bowl with a cover instead of a dedicated popcorn maker, but the product we chose to feature is collapsible and well designed for the purpose. How to use a popcorn maker To make enough popcorn for two people, you’ll need 60-80g of kernels. For electric popcorn makers, you simply add the stated measurement of kernels to the chamber. Turn on the machine and run for the recommended time (around 3 mins). If the popping stops beforehand, turn off the device at this point. The instruction booklets tell you how long to leave your popcorn maker before the next use, usually around 10 minutes. Microwave popcorn makers generally comprise a plastic bowl and lid, which – again – you run for the recommended time. Neither electric nor microwave popcorn makers tend to require oil. Once you’ve made your corn, that’s the time to add your flavourings. A drizzle of melted butter and salt is an easy addition. You always add this to your serving bowl, not to the chamber you’re cooking the corn in, unless otherwise stated. We've got plenty of popcorn recipes to get you started, including brown sugar and cinnamon-glazed popcorn, spiced chilli popcorn and rosemary, garlic & chilli popcorn. If you can resist eating it all straight away, you can also get creative with your popcorn – try our almond, raisin and popcorn trail mix, add it to rocky road or use it as a garnish in this restaurant-quality panna cotta and popcorn dessert. Popcorn recipes Cinnamon-sugar popcorn recipe Sweet & spicy popcorn recipe Almond, raisin & popcorn trail mix recipe Sweet popcorn recipe Toffee popcorn recipe More reviews Best smoothie blenders Best food processors Best blenders Best stand mixers Best slow cookers Best gadgets for health lovers Best multi-cookers If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability please get in touch at goodfoodwebsite@immediate.co.uk.
Prevent last-minute chaos with our Christmas tips. Use our handy shopping list for a successful holiday dinner, including essential ingredients and gadgets
Christmas is a whirlwind of present-buying, food-ordering, gift-wrapping and party-going – and it's hard to remember every last detail To help you out, we've drawn up a list of items that are easy to forget but will make things a little bit simpler come Christmas Day. See our Christmas menu ideas for recipe inspiration, from a traditional Christmas dinner menu to our vegetarian Christmas menu and vegan Christmas menu. We also have plenty of Christmas desserts, Christmas cakes and Christmas baking ideas. Essential storecupboard buys for Christmas Day These take-it-for-granted products are worth having on hand: 1. Extra wide foil For keeping the big bird covered when you need to. Remember to make a ball out of your used foil before you bin it, that way it's easier to recycle. Use it for: Classic roast turkey Next level roast turkey Easy turkey crown Roast turkey breast Foolproof slow roast chicken 2. Butcher's string Every trusser's essential. Use it for: Next level porchetta Festive porchetta Porchetta Italian-style roast pork with crispy crackling 3. Baking parchment Perfect for lining trays for sausage rolls, mince pies and all those other irresistible nibbles. Buy a compostable version. Use it for: Christmas dinner sausage roll Mincemeat traybake Classic Christmas cake Last minute Christmas cake 4. Reusable food containers You can never have too many, great for storing and stacking pre-prepped foods and leftovers. Use it for: Christmas leftovers Make-ahead Christmas recipes 5. A labelling pen Date it and name it, because it's hard to work out what that frozen mass is. Use it for: Make-ahead Christmas recipes Freezable Christmas recipes 6. A couple of new tea towels If you need some. Top 10 ingredients for your Christmas shopping list Glamorous ingredients? Maybe not, but we'll be grateful we added them to the list when the feeding frenzy begins 1. Eggs Breakfasts and Boxing Day bubble and squeak taken care of. Use it for: Bubble & squeak hash Eggs benedict with smoked salmon & chives Spicy Bloody Mary eggs with crunchy croutons Breakfast casserole 2. Icing sugar A sprinkle gives a festive frosting to any dessert. Use it for: Christmas crinkle cookies Next level yule log Gingerbread cake Lebkuchen Sunken chocolate, olive oil & hazelnut cake Unbelievably easy mince pies 3. Cheese and biscuits The perfect snack when you're too full for a full-blown meal. Use it for: Grazing platter Cheeseboard mince pies Christmas tree cheeseboard Cheeseboard sticks 4. Chutney For all the leftover cold meats. Use it for: Jumbo turkey samosas Mango chutney campfire cheese toasties Caramelised onion chutney & soured cream dip with air fryer crisps 5. Vanilla ice cream Allow to melt slightly and mix with leftover Christmas pudding for an easy dessert. Use it for: Frozen custard sundae Christmas pudding strudel Mince pie baklava Mulled wine brownie surprise Rye Christmas pudding cookies 6. Frozen peas Rustle up a pea and ham soup with leftover ham stock and gammon. Use it for: Pea & ham soup Pea & feta toasts Leek, pea & watercress soup Pea & ham pasta 7. Mayonnaise A potato salad or coleslaw make easy Boxing Day sides. Use it for: Classic homemade coleslaw Next level potato salad Marie rose sauce Easy coronation chicken Sriracha & lime potato salad 8. Puff pastry Impromptu guests? Scatter ready-rolled with leftover cheese, slice and cook for simple cheese straws. Use it for: Pesto cheese straw Christmas tree Cheese straws Puff pastry mince pies Caramelised onion puff pastry tart Pigs in puff pastry blankets 9. Sauces Not just cranberry and bread, top up your tomato and brown for festive brunches. Use it for: Family breakfast station Air fryer bacon One-pan egg & veg brunch Merguez sausage baps & harissa ketchup 10. Butter and self-raising flour You've got the eggs, have these two to hand and you can always whip up a quick cake for guests. Use it for: Winter wonderland cake Christmas chocolate cake White forest Christmas tree traybake Red velvet brownies Gadgets and kit for making Christmas dinner Yes, we can manage without, but life is simpler with them... 1. Meat thermometer The best way to ensure you don't overcook and dry out your meat. Use it for: Garlic and herb stuffed tender turkey crown Classic roast chicken & gravy Next level roast beef Crispy roast pork belly 2. Gravy separator jug A simple concept, this jug separates the delicious meat juices from the fat. Use it for: Sticky Port gravy Flavour-bomb roast turkey & gravy Turkey & chestnut gravy Gravy for the Christmas turkey Make-ahead your way gravy 3. Food processor Quick and efficient for taking repetitive ingredient-preparation off your hands, like shredding cabbage, slicing vegetables and blitzing sauces. Use it for: Two-tray Christmas dinner Healthy stuffing balls Stir-fried festive cabbage Christmas red cabbage Gratin of carrots & root vegetables 4. Roasting tin An indispensable kitchen staple for making mains and sides. Use it for: Ultimate roast potatoes Easy roast chicken Chestnut, bacon & cranberry stuffing All-the-trimmings traybake Honey-roasted parsnips 5. Non-stick baking tray Ideal for stopping messy spills from bubbling Christmas dishes. Use it for: Stuffing pigs in blankets Crunchy parsnips Halloumi pigs in blankets Christmas dinner wellington Beetroot & squash wellingtons with kale pesto 6. Food warmer Sadly hostess trolleys are no longer a high-fashion kitchen favourite but you can get a small heated tray for keeping all the side dishes warm. Use it for: Giant pig-in-a-blanket pinwheel Easy red cabbage Clementine, bay & pink peppercorn stuffing balls Cheesy sprout gratin Sweet chilli-glazed pigs in blankets 7. An electric carving knife Great for those who hate to carve, otherwise a super sharp carving knife is spot on. Get a big fork too to steady the bird. Use it for: Peppercorn & honey ham Burnt lemon & thyme butter turkey crown Pepper-crusted roast beef with béarnaise butter Classic roast goose with cider gravy Slow-cooker ham with sticky ginger glaze 8. Plate warmer Perhaps a luxury too far but ideal for keeping you and your guests' meals warm while you wait for granny to pass the carrots. For more recommendations of our tried and tested favourites, visit our reviews section where you'll find expert buying advice on hundreds of products. So you've taken a look in our shopping basket – now, we'd like to know what's in yours. Turkey aside, which must-haves will you be stocking up on for the festive period?
Keep on top of festive feasting with our advice on what to freeze and how long different food items will keep. Plus, find freezable recipe ideas including mince pies, roasties and desserts
The sheer volume of food served up at Christmas means the margin for waste increases – plus, there's the pressure of making several big meals over the festive period. Whether you want to get ahead by making some dishes in advance or have a pile of leftovers to store, our cookery team has put together a guide on how to freeze your Christmas foods. For more on freezing your way through Christmas, see our freezable recipe collection, infographic guide to freezer-friendly feasts and 10 Christmas recipes you can make ahead. Make sure you are using the right kitchen equipment with our review of the best fridge-freezers. 21 foods to freeze at Christmas 1. Turkey Freeze for: Up to two months How to wrap: Freeze in the original packaging or seal tightly in layers of cling film. How to defrost: Ideally thaw in a fridge, allowing 8-12 hours per kg. If all the ice crystals in the body cavity have melted, your turkey is ready to cook. 2. Uncooked stuffing Freeze for: Up to three months How to wrap: Shape into walnut-sized balls, then freeze on a tray lined with baking parchment. When frozen, transfer to a freezable container. How to defrost: Bake from frozen, adding 10 mins to the cooking time. Ensure they are hot through to the centre before serving. 3. Cooked stuffing Freeze for: Up to three months How to wrap: Allow the stuffing to cool completely before transferring it to a suitable freezer-safe container or bag. If you have made stuffing balls, cakes or traybake portions, these can be frozen in individual portions or as a whole. How to defrost: If you have cooked and then frozen stuffing, defrost it completely in the fridge before reheating. Once defrosted, cover the stuffing with foil and reheat in the oven until piping hot. 4. Roast potatoes Freeze for: Up to a month How to wrap: Freeze in large freezable containers. How to defrost: Roast from frozen for about 1 hour 30 mins, turning halfway through the cooking time. 5. Homemade sauces (including cranberry and bread sauces) Freeze for: Up to three months How to wrap: Leave to cool completely, transfer to plastic food bags, seal firmly and freeze in a flat layer on a baking tray. Once frozen, remove the tray and stack the frozen sauces in the freezer. How to defrost: Put the frozen bag in a bowl of lukewarm water until defrosted, then reheat until piping hot. 6. Fresh herbs Freeze for: Up to two months How to wrap: Finely chop soft herbs and put in ice cube trays, top up with water and freeze. Woody herbs can be frozen whole in freezable containers. Tie rosemary, bay leaves and parsley stems together to create bouquet garni. How to defrost: Use from frozen – melt the ice cubes into dishes. 7. Pigs in blankets Freeze for: Up to two weeks How to wrap: Cover tray tightly with kitchen foil or put in a freezable container. How to defrost: Bake from frozen in a hot oven for 20-30 minutes. 8. Brussels sprouts Freeze for: Up to a month How to wrap: Freeze in large freezable containers. How to defrost: Cook from frozen in boiling water. 9. Braised red cabbage Freeze for: Up to four months How to wrap: Put into a freezable container. How to defrost: Thaw at room temperature for 3-4 hours before cooking. 10. Mince pies Freeze for: Up to four months How to wrap: Pack in a lidded, freezable container, interleaving with baking parchment. How to defrost: Reheat from frozen in a moderate oven. 11. Egg whites Freeze for: Up to six months How to wrap: Put in plastic food bags and freeze in a flat layer (see homemade sauces, above). Label with the quantity of egg whites. Or use a reusable freezable container. How to defrost: At room temperature. 12. Milk (skimmed and semi-skimmed only) Freeze for: Up to three months How to wrap: Freeze in the container, but pour roughly 2.5cm milk away first as it will expand in the freezer. How to defrost: Overnight in the fridge. 13. Puff and shortcrust pastry Freeze for: Up to two months How to wrap: Pat into a flat disc, then wrap tightly in cling film, then foil. How to defrost: Overnight in the fridge. 14. Bread Freeze for: Up to one month How to wrap: Put in a large freezable container or wrap well. How to defrost: Defrost at room temperature. A whole loaf will take about 5 hrs. Rolls, bagels, pitta and baguettes will take about 2 hrs. You can cook baguettes and rolls from frozen if wrapped in foil. Pitta and thinly-sliced bread can also be toasted from frozen. 15. Raw processed meats (including sausages, bacon and mince) Freeze for: Up to three months How to wrap: Freeze in the packaging or transfer to a freezable container. Freeze bacon in 3-4 rasher packs – perfect for bacon sandwiches. How to defrost: Overnight in the fridge. 16. Raw whole meat portions Freeze for: Up to six months How to wrap: Wrap individual portions, then transfer to a freezable container. How to defrost: Overnight in the fridge. 17. Cooked stews, vegetables and soups Freeze for: Up to three months How to wrap: Freeze in freezable containers; ensure any chunks of meat are well covered by liquid. How to defrost: Overnight in the fridge or put the container in lukewarm water until defrosted. Heat until piping hot. 18. Raw fish fillets, prawns and scallops Freeze for: Up to four months How to wrap: Wrap individual fish fillets, then transfer to a large food bag. Freeze prawns and scallops (in or out of their shells) in freezable containers. How to defrost: Overnight in the fridge. 19. Cooked mussels and crabmeat Freeze for: Up to two months How to wrap: Once cooked and cooled, remove meat from shells and freeze in a freezable container. How to defrost: Overnight in the fridge. 20. Mash, gratins or roast potatoes Freeze for: Up to four months How to wrap: Once cooked and cooled, freeze mash in tubs or gratins in freezable baking dishes. Freeze roast potatoes on a tray until solid, then tip into freezable containers. How to defrost: Cook roast potatoes from frozen, but defrost mash and gratins overnight in the fridge. 21. Brandy butter Freeze for: Up to three months How to wrap: Freeze in a tightly sealed, lidded, freezable container. How to defrost: Overnight in the fridge. Tips for freezing food It’s important to label frozen foods with the contents and date they were frozen. Sticky labels often come unstuck in the freezer. Never refreeze frozen food (unless it’s been cooked into another dish) – this can encourage bacteria to multiply to dangerous levels. With our helpful guide, make your freezer work for you, you can find more tips and tricks for extending the shelf life of your food. Freezable Christmas recipes Be inspired by our freezer-friendly festive treats. From mince pies to party food, we have lots of ways for you to get ahead. Freeze-ahead roast potatoes From-the-freezer mince pies Mince pie brownies Freeze-ahead chestnut parfait Triple pigs in blankets Slow cooker gammon Tuscan sausage stuffing Freezable sausage rolls Christmas fruit buns Slow cooker red cabbage Sweet potato & goat's cheese tart All our top freezable Christmas recipes More advice on freezing food How to get ahead at Christmas Top tips for freezing food Video guide to freezing fruit and vegetables Freezable recipes 10 classic Christmas recipes you can make ahead Best fridge freezers How to defrost a freezer How do you utilise your freezer at Christmas? Leave a comment below...
10 things you should know before giving up sugar
Chocolate fiend Caroline Hire quit sugar for eight weeks and learned a few lessons along the way. She shares her top 10 take-aways
Increasing amounts of sugar in processed food, plus rising rates of diabetes and other chronic illnesses linked to sugar, have led to health recommendations to avoid 'free' sugars as far as possible. For some, the only option is to go 'cold turkey' and hope that complete abstinence helps reduce cravings. Find out how our human guinea pig got on when she decided to cut out sugar altogether… Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the <a href="https://immediate.onelink.me/OQap?af_xp=custom&pid=website&c=health_pages&is_retargeting=true&af_reengagement_window=30d&af_dp=bbcgoodfood%3A%2F%2F" target="_blank" rel="noopener" data-saferedirecturl="https://www.google.com/url?q=https://immediate.onelink.me/OQap?af_xp%3Dcustom%26pid%3Dwebsite%26c%3Dhealth_pages%26is_retargeting%3Dtrue%26af_reengagement_window%3D30d%26af_dp%3Dbbcgoodfood%253A%252F%252F&source=gmail&ust=1734427834072000&usg=AOvVaw1g93WKOboPDT_NWNiFcajU">Good Food app. Why I gave up sugar A friend showed up at my house this summer looking nothing short of fabulous. She’s always been healthy, a runner and health-food nut, but something had taken her to a whole new level of loveliness. I quizzed her to discover she’d done Sarah Wilson’s eight-week ‘I Quit Sugar’ programme. This was something I had to try. However, it soon became clear this eight-week programme was not for the faint-hearted. Sugar detox or quitting sugar, Sarah-style, involved cutting out sugar, giving up all fruit, all sweeteners (natural and artificial) and most alcohols. "Still," I thought, "I know what I’m getting myself into." But as it happened, I didn’t. Here are 10 things I wish I’d known before giving up the sweet stuff. 1. Cravings can be conquered Everyone has a weakness. Mine is chocolate. I’ve lost count of the number of times I’ve tried to give it up (and failed). I knew this craving wasn’t going down without a fight. My olfactory system (sense of smell) went into overdrive and I could sniff out chocolate from a superhuman distance. Within a week (a week!), the mental battle had dissipated. 2. Deprivation tastes better on a shared journey If you’re going to give up sugar, it’s definitely worth bringing in reinforcements. Knowing that I’d have to fess-up to a friend if I’d fallen off the wagon was a great motivator. It was helpful to be able to share sugar-swap discoveries, celebrate making healthy food choices, and commiserate together through the detox side effects. 3. Strange side effects Not everyone experiences the same reaction to sugar withdrawal or quitting sugar. The most worrying one for me came in the second week when I developed a flickering in my peripheral vision, which went on for around 15 minutes. The NHS website reassured me it was most likely low blood sugar, but still something to address quickly. That night, I had two dinners, a little fruit and the next morning, two breakfasts. No more vision problems for me (but I was a bit full). Other symptoms around the same time included a fuzzy head, memory loss (without the compensation of alcohol-based fun beforehand), and sleep problems. Oh, and some irritability crept in – but that counts as a good week in my house! 4. I also gave up sleep It would appear from my extremely scientific sample group of four people that sleeplessness doesn’t affect everyone. Unfortunately, it did affect me. From week two onwards, I woke up between 5am and 6am every morning. For someone who does experience sleep problems from time to time, what started as a side effect soon became an annoying habit. 5. Want chocolate? Have a banana I'm more of a veg fan – fruit had never held that much of a draw but this changed when I gave up sugar. I re-introduced a little fruit each day after the blurred vision episode and found the humble banana became a highly desirable treat. 6. Sugar is everywhere Wrestling with a desire to consume chocolate, ice cream or cake with a coffee passed quickly. What I hadn’t accounted for were all the seemingly innocuous foods that were now off the menu – Worcestershire sauce, chutney, ketchup, brown sauce, shop-bought mayonnaise, mustard. Giving up the additions to my savoury meals was the hardest to stomach. 7. Snack attack In the first few weeks, my energy was often flat, so I compensated by eating more frequently. Without all the sweet treats, food became a bit of a bore – a necessity rather than something I craved or found satisfying. As the weeks went on, my energy returned and the blood sugar highs and lows, which used to drive me to eat, seemed to diminish. Managing between meals without snacking became easier than it had been in years. 8. Weight loss, the ‘easy’ way Okay, it’s not easy giving up sugar but doing so cuts out a lot of ‘empty’ calories. All labels had to be checked, most of the convenience supermarket foods and condiments were a no-go. Desserts, sugary drinks and most types of alcohol were to be avoided and if I could find an alternative it tended to be significantly less calorific. While I focused on avoiding sugar, the weight fell off. 9. Complacency can sneak up on you In week six, Sarah suggests reintroducing a little sweetness. I made some lower-sugar chocolates and stuffed down three in quick succession. The next day when faced with leftovers, the internal debate began. Shall I? Shan't I? It made me realise how refreshing it had been not to think like this. Being strict was proving to be the easier option. 10. Other people's reactions I received mixed views about giving up sugar. It was easy to recruit others to take part. They started by asking a few questions, next thing I knew they were shunning sugar right alongside me. The flipside, though, were ‘the haters’ – some people seemed genuinely offended by my lack of sugar consumption. Whereas before I’d been a partner-in-crime – the ‘girl most likely to order pudding’ at any restaurant table – now I sat sipping peppermint tea with my newly polished halo glaring everyone in the face. Some found it hard to swallow. The best strategy was to say nothing and not draw attention to myself. So, what happened when the eight weeks were over? After the programme, I had no physical urge to eat sugar and was fearful that a piece of chocolate here or there would very quickly lead to a twice-a-day, impossible-to-resist habit. My gut felt healthier, I’d lost some very persistent pounds and despite eating what I thought was a generous amount, was having no trouble keeping weight off. Psychologically, being released from the craving cycle and the chocolate addiction was very liberating. Latest update… A few weeks on, I already notice the quiet whisper of cravings. Sticking to a habit is harder when things aren’t black and white. I can have a bit, but when does that become too much? Quite simply, satisfying cravings with sugar seems to do one thing and that is generate more cravings. My number one lesson learned is that the sense of empowerment you get from being able to say no is well worth preserving. Find more help on cutting back on your sugar intake on the NHS website. If you have a diagnosed condition or an underlying health problem, are pregnant, breast-feeding, very young or elderly, consult your GP or dietitian prior to making any changes to your existing eating regime. Caroline used a combination of resources in her quest to quit. Sarah Wilson’s eight-week I Quit Sugar online programme is a great solution if you like plenty of support through emails, features, latest research, message boards and a diet plan. As an alternative, her book ‘I Quit Sugar’ offers tempting recipes for before and after the programme, and tells you what you need to do each week. It’s a good budget option and perfect for anyone who prefers not to follow a prescriptive diet plan. Davina McCall’s book 5 weeks to sugar-free is more moderate in that fruit is included. You can follow the suggested diet plan or select your own recipes. Want to curb your cravings? Check out: Lower-sugar recipes Low-sugar breakfast recipes 8 ways to cut down on sugar Davina McCall: how to be sugar-free Top sugar swaps for your family How does sugar affect my mood? Have you cut down or cut out sugar? Let us know how you got on in the comments below... Kerry Torrens BSc. (Hons) PgCert MBANT is a Registered Nutritionist with a post graduate diploma in Personalised Nutrition & Nutritional Therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications including Good Food. All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.
Follow our top 10 BBQ food safety tips to minimise the risk of food poisoning and injury. We've got all the advice you need for a fuss-free barbecue.
View Green Video on the source website You can't beat a bit of back-to-basics barbecuing (you, your friends and the great outdoors – it's the dream), but in these sterile times our stomachs can't handle a rough and ready approach to food hygiene. You don't need to be too precious, but if you follow a few basic rules, you can be sure your guests will go home feeling pleasantly satisfied instead of peaky. We’ve included advice from the Food Standards Agency on how to grill meat safely to avoid food poisoning. Once you know how to play it safe, fire up the grills with the help of our guide on how to light a BBQ and take inspiration from our collection of barbecue recipes. You can also find some of our tried-and-tested favourite bits of kit for barbecuing below, including picks of the best barbecue gadgets, best gas barbecues and best charcoal barbecues on test. Top 10 tips for cooking safely on the barbecue 1. Store perishable food in the fridge before serving Keep all your perishable ingredients in the fridge until you're ready to serve them. Often with a barbecue, people are grazing over a period of time so you want to avoid taking food out before it's necessary. 2. Thaw all frozen meat All frozen meat should be thoroughly thawed out before you put it on the barbecue, otherwise it may look cooked on the outside but will be raw on the inside. 3. Wash your hands before touching raw food Wash your hands before handling food to avoid any cross-contamination. If you touch raw meat or fish, wash your hands before touching ready-to-eat foods and do not put ready-to-eat foods on plates that have been used to carry raw meat or fish. You also want to avoid using any utensils for both raw and ready-to-eat foods. 4. Get your barbecue temperature high enough before cooking Make sure your barbecue is hot enough before you start, and turn your meat during cooking time so that it cooks evenly throughout. Disposable barbecues take longer to heat up and to cook food. Make sure that burgers, sausages and chicken are cooked thoroughly by cutting into the meat and checking that they are steaming hot all the way through and that all juices run clear. 5. Ensure all meat is cooked through For extra safety, ensure all meat (particularly chicken, pork, sausages and burgers) is cooked throughout. It’s a great idea to cook chicken in the oven prior to giving it the final finish on the barbecue. You will still experience that smoky flavour but you’ll know you’ve cooked the chicken all the way through. You can be less concerned with steaks and lamb chops. Ensure fish is cooked throughout, too. Find recipe inspiration for barbecuing meats: Barbecue chicken recipes Barbecue beef recipes Barbecue pork recipes Barbecue lamb recipes Barbecue ribs recipes 6. Avoid cross-contamination The way you handle and store raw meat is extremely important to avoid food poisoning. Always store raw meat separately before cooking, and use different utensils, including barbecue tongs and chopping boards, for raw and cooked food. Also, don’t be tempted to use marinades on cooked food that have been in contact with raw meat. 7. Don't leave food out for too long, or in direct sunlight Don't leave food out in direct sunlight – pick a shady spot or indoors for your buffet table. Don't leave food out for more than two hours. The safest option is often to throw away leftovers. 8. Serve perishable food in batches If you're planning to serve food over the course of an afternoon, put salads, meats and other perishable foods out in batches in fresh bowls. 9. Store desserts in the fridge until serving Keep desserts in the fridge until the main course is over, again avoiding unnecessary time sitting around. 10. Check official safety advice for barbecuing to avoid injury Barbecues can be dangerous, so take a look at the Fire Service advice to ensure you and your family and friends stay safe. Also follow our guide on how to light a BBQ for step-by-step info on the right technique, making sure your coals are ready and testing the barbecue temperature. Related articles The best gas barbecues The best charcoal barbecues The best portable barbecues The best supermarket barbecue food How to light a BBQ Top 20 family barbecue recipes Barbecue recipes All our barbecue recipes Easy barbecue recipes Vegetarian barbecue recipes Barbecue sides Budget barbecue recipes BBQ dessert recipes Salads for BBQ recipes Do you have any tips for how to barbecue? Share your thoughts below...
Looking for an alternative to sugar in your cakes? We have plenty of ideas for sweet treats using the most popular sugar substitutes.
What's nicer than sharing homemade cake with family and friends? Baking can be one of life's great pleasures, and if you are cutting refined sugar in your diet then sugar substitutes and sugar alternatives offer a lighter way to enjoy sweet treats. Here's what you need to know before using them. Firstly, they can be expensive and if you don't know the best way to incorporate them in bakes you may spoil your hard work. Good Food’s nutritionist Kerry Torrens pointed out that: "Using refined sugar in baking isn't all about sweetness – it’s responsible for that delicious texture and crumb, that lovely golden-brown colour and it helps extend the storage time of your bake. That's if your cake hangs around long enough! Sugar also keeps bakes moist, so sugar-free versions may need to be wrapped before storage to prevent them drying out." Discover our favourite ways to minimise refined sugar in bakes, cakes and sweet treats. Then check out our lower sugar recipes, healthy cake recipes and lower sugar baking recipes. Plus, browse all you need to know about sugar, including 10 things you need to know before giving up sugar. What are the top tips for sugar-free baking? 1. Whole fruit Nature’s natural sweet treat, whether fresh, frozen, dried or puréed, fruit adds flavour, moisture and nutrients to your bakes and is amazingly versatile. Bananas are an obvious choice but don't forget other exotic fruits, like pineapple and mango. One of the key considerations when using fruit is to make sure it is as ripe as possible so you optimise its natural sweetness. Be prepared for some trial and error before you get your favourite recipe to work. Replacing refined sugar with, say, an apple purée, is clearly not a straightforward swap, so you’ll need to play around with the amount of fluid and the dry ingredients before you get the combination right. Dried fruit like dates, sultanas, prunes and apricots are concentrated sources of sweetness, rich in fibre as well as nutrients including iron and potassium. They make a great choice for boosting the sweetness of a recipe and when used as a purée they add extra moisture and stickiness. Where possible use whole fruit, with its skin intact – that way you'll be benefiting from the addition of fibre and extra nutrients. Give it a go with our sugar-free banana bread, baked banana cheesecake and cinnamon apple pecan pudding. 2. Fruit purées and syrups Optimise the natural sweetness of fruit, like dates, by making a purée or syrup and use instead of treacle, golden syrup, maple syrup, agave syrup, rice syrup or honey, all of these are classed as 'free' sugars – the type we are advised to cut back on. Syrups add a gooey texture to traybakes, cookies and tarts, which is hard to mimic. However, fruit purées supply sweetness and moisture and make a useful alternative. 3. Vegetables Popular veggie choices include carrots, parsnips and beetroot – these all work surprisingly well in sweet treats, as do sweet potatoes, squash and even courgettes. A great tip is to combine vegetables, like these, with an ingredient such as ground almonds so you can mimic that crumbly, naturally sweet, cakey crumb. You can also combine veggies with fruit and other sugar substitutes as we’ve done in our sugar-free carrot cake and squidgy chocolate sandwich cake. 4. Xylitol If you're looking for a low-calorie, low-GI substitute that will give you a straight swap for sugar, xylitol may be the answer. Despite its synthetic-sounding name, xylitol is extracted from hardwood trees and the fibres of some fruit and vegetables. It looks and tastes like sugar – although some people experience a slight after-taste. With fewer calories than refined sugar and a low glycaemic index (GI) it has less of an impact on blood sugar levels, which means you can enjoy that sweet taste without the resulting 'rush' that regular sugar might give you. For this reason, xylitol may be a useful alternative for people with diabetes and because it has a reduced calorific value it may also help those looking to lose weight. There’s another important benefit with xylitol and that is it doesn't cause dental decay. You can use it as a substitute in many recipes on a one-to-one basis, but not those which use yeast as a raising agent. You should also be aware that cakes sweetened with xylitol don't tend to colour very much, but that’s not a problem for coffee or chocolate cakes. One word of warning: xylitol can have a laxative effect so go easy when you first try it – a slice of cake shouldn't be an issue though. Be warned, if you have a dog in the family, keep it well away from products made with xylitol – it's highly toxic to our canine friends. Give these diabetic-friendly cakes, made using xylitol, a go: sugar-free lemon drizzle cake, Moroccan orange & cardamom cake and sugar-free victoria sponge cake. 5. Erythritol Popular among those following a keto diet, erythritol is seen as the next-generation sweetener following xylitol and it shares many of xylitol’s properties, including being kind to the teeth. Found naturally in fruit, this processed powder is a low-calorie sweetener and tastes like sugar but because it's metabolised differently by the body it doesn’t spike blood sugar levels in the same way. Erythritol works well in bakes but because it is not as sweet as sugar you do need to use a little more – roughly 30% more. It doesn’t caramelise and it doesn’t dissolve as well as sugar, so if you’re looking for a moist, gooey sweet bake you may need to add another sweetener to the mix. Although less likely to cause digestive issues than xylitol, if you eat too much of it you may experience bloating, wind and diarrhoea. Try keto-friendly baking with our keto chocolate cake and keto brownies. 6. Stevia If you're cutting down on calories and want to make a sugar-free cake, try stevia. Made from the leaves of a plant that contains sweet-tasting compounds called steviol glycosides, stevia is up to 300 times sweeter than sugar, so the amount you use is tiny in comparison. What's more, it doesn't impact blood sugar levels or cause tooth decay. Stevia is available as granules, tablets or in liquid form and is stable at high temperatures, so it can be used in bakes and puddings. You will need to use a specially adapted recipe, though, because swapping the quantity of sugar for stevia is not a straight swap. This is because stevia doesn’t caramelise or work well in recipes where sugar is key to the structure and texture of the bake. As well as being calorie-free, stevia contributes nothing in the way of nutrition, so it's what we call a non-nutritive sweetener – it supplies that sweet taste and that's all. Give stevia a go in our fabulous keto pancakes. 7. Agave syrup Syrups like agave are popular ingredients for a gooey flapjack or a sticky ginger cake – but whether you opt for golden syrup, maple syrup, honey, agave or rice syrup they're all classed as 'free' sugars – the type we should be cutting back on. If you're using these alternatives then strictly speaking your bake is not sugar-free, but you may, depending on which you use, be benefiting from some nutritional advantages like trace vitamins and minerals. However, because the amount is so small it's unlikely to have any impact on your health. Enjoy the sweetness of agave in our healthier flapjacks and lower sugar cookies. 8. Coconut sugar Coconut sugar is made from the sap of the flower buds of the coconut palm tree, it’s less processed than refined sugar and as a result retains some trace nutrients, although the amounts are negligible. Flavour-wise, coconut sugar has the taste of caramel and works well in recipes that would typically use brown sugar. It can be used like for like to replace sugar but don’t be under any illusions, coconut sugar is still just that – another form of sugar and a costly one. It is available as a syrup or in crystallised form. 9. Palm sugar Palm sugar as its name suggests is made from palm sap, like coconut sugar it has caramel flavours and is available both as a syrup and in crystallised form. Popular in Asian cuisine, palm sugar may also be used in cakes and bakes. That said, don’t forget this is a minimally processed form of sugar so will influence blood sugar levels in much the same way. 10. Jaggery This is an unrefined version of sugar and as such is made from sugar cane or date palm. It is available as a block, liquid or as granules and can be used as a direct replacement. Jaggery has gained a bit of a health ‘halo’ because being minimally processed it retains some trace nutrients, but these amounts are negligible and don’t be fooled, this is still sugar. 11. Chocolate If you love the flavour of chocolate why not make a savvy swap? It’s worth remembering that even dark 70%-cocoa chocolate may contain sugar, as can cocoa powder. We love to use raw cacao nibs and raw cacao powder instead of chocolate in many of our recipes. Raw cacao has a rich flavour, so you may only need a small amount and it is a source of minerals including iron and magnesium. It works well in cakes, cupcakes, tortes and cookies. Check out this speedy keto mug cake with peanut butter. 12. Flour Swapping refined white flour for wholemeal may not seem like an obvious sugar swap but refined white flour is digested quickly – this means it's converted into glucose that will aggravate blood sugar levels. Using wholemeal flour instead slows the rate at which your body absorbs all forms of sugar. We used wholemeal flour to make our vegan strawberry pancakes. 13. Vanilla In the grand scheme of things vanilla extract isn't too bad, but if you're keen to avoid processed products opt for vanilla pods instead. Although they are a little more pricey than extract, it's easy to make each pod go a little further. Once you've removed and used the seeds, keep the pods and use them to infuse milk, yogurt and cream, as well as stewed fruits and purées. 14. Compotes Even those jams and conserves that are made with minimal added sugar are still a concentrated source due to their high fruit content. Naturally flavour your homemade compote with spices such as cinnamon, vanilla or ginger, or make a fruit purée using mango, pineapple or apricots. 15. Toppings Use lighter toppings in place of icing, buttercream and frosting – these little extras can more than double the calories per portion. Instead, sprinkle your cake lightly with cacao powder, cinnamon or ground ginger. Use a cream cheese topping flavoured with citrus zest, or a fresh cream filling with some seasonal fruit. Whether you're looking for sweet substitutes, tips on how to cut back on sugar or your recommended daily amounts, find all the answers in our sugar hub: All you need to know about sugar. Enjoyed this? Now check out… 12 healthy baking recipes Diabetes recipes and nutrition information Diabetic cake recipes All you need to know about sugar How does sugar affect my mood? If you have blood sugar management issues or have been diagnosed with diabetes, discuss the use of sugar alternatives with your GP or healthcare practitioner before making significant changes to your diet. Have you sugar-free tips for baking? Share them in the comments below… Kerry Torrens is a qualified Nutritionist (MBANT) with a post graduate diploma in personalised nutrition & nutritional therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last two decades she has been a contributing author to a number of nutritional and cookery publications including Good Food. For more food and health tips follow Kerry on Instagram at @kerry_torrens_nutrition_ All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information. Have you tried any alternatives to sugar in your baking? What do you think of them?
10 tips for reducing your single-use plastic waste
Follow these 10 simple lifestyle tips to reduce the plastic waste you produce – it’s easier to cut down on single-use plastic than you might think.
Thinking about going plastic-free? It might feel impossible because single-use plastics are everywhere, but making a few small changes to your shopping habits can make a significant difference to the amount of plastic you throw away each month. Here are 10 tried-and-tested tips to help you cut out single-use plastics. For expert advice on everything from making products last longer, to reducing energy use and your carbon footprint - see sustainable living advice on Which.co.uk. 1. Be prepared It sounds obvious, but a bit of forward planning can help you swap to a plastic-free lifestyle much more smoothly. Think about where you use the most single-use plastics in your daily life – covering up leftovers for the fridge? Buying bottles of water? Lunch deals and snacks? You may need to make a few small investments to replace these items, but you’ll be using them time and time again. Rather than cling film, opt for beeswax wraps. A water bottle is a no-brainer – choose a charcoal filter bottle if you’re worried about impurities in the water where you refill it – and a reusable coffee cup can be used for a lot more than coffee. Use metal straws and pack a portable cutlery set for days out, and avoid plastic-heavy meal deals by making your own bento-style lunch box. You’ll be amazed at how quickly you come to rely on these everyday items. 2. Bring your own containers and bags Supermarkets have been charging us for plastic bags for years, but quite a few of us still slip up and have to accept the extra cost when we’re caught short. One solution is to buy a small, reusable shopping bag that packs away neatly into a pouch. Keep one permanently in your bag so you don’t need to buy a plastic bag whenever you make an impromptu purchase. When food shopping, take your own plastic-lidded containers, produce bags or a cool bag for fridge items with you. String or net bags are great for fruits and vegetables, or you could invest in reusable, washable bags, such as those by Carrinet. Finally, don’t forget several sturdy shopping bags to carry it all home. 3. Find some good local suppliers Hit the high street to help you cut down on plastic – your local butcher, fishmonger, grocer, market vendor and baker are all much more likely to supply you with food that isn’t overly packaged. Meat and fish will also stay fresher in paper than they do in plastic; pop them into a storage container to prevent any leaks on the way home. Fruit and veg almost always come in a paper bag if you buy them from a greengrocer or market stall, while a canvas tote or string bag is fine for larger produce. Also, local suppliers will just sell you what you need, such as a couple of leeks rather than a pack of six wrapped up in plastic. 4. Find a zero-waste shop Zero-waste shops are now appearing all over the UK – shops selling food that’s free from any packaging, usually dry goods like pasta, rice and grains, pulses, coffee, spices, oats and other cereals. You take your containers with you, weigh out what you need, et voilà, zero waste. Many sell other household items too, such as refills for detergents, eco-friendly sponges and scrubbers, or toilet roll wrapped in paper. Find your local zero-waste store by searching online, while some health food shops also have refill stations for dry goods. If you don’t have anything local, there are some workarounds. For example, an increasing number of brands now sell products in cardboard boxes with very little or no plastic. You may need to shop around to find them, but they are out there. 5. Speaking of health food shops... They now sell a lot more than health foods. You can pick up green lifestyle alternatives such as bamboo toothbrushes, packaging-free soap, shampoo and conditioner bars, and refills for cleaning products. You can also find giant refills for everyday beauty products like shower gel. It’s easy to miss these things when you’re not actively looking for them, so it’s worth revisiting your local store. 6. Plan ahead for evenings and weekends Your usual eco-friendly shops may be closed during these times, so make sure you’ve got enough supplies before they shut. If you do have to make an emergency shopping trip, don’t rule out the local mini supermarket. Many have a reasonable selection of loose fruit and vegetables, and you can find plenty of food in cans or glass jars rather than plastic packaging. 7. Beauty can be plastic-free Our bathrooms are another huge source of single-use plastic: shower gel, tubes of toothpaste, moisturiser pots and make-up products. If you’re not already using shampoo and conditioner bars, make the swap today – many major brands now offer them, so you won’t miss out on your favourites. Buy soap bars instead of hand soap in a pump dispenser, toothpaste tablets rather than tubes, and a refillable deodorant or one that comes in a jar. Even cosmetics now come with refillable options; check out big names like Charlotte Tilbury, Clarins, Dior and MAC, or Kjaer Weis, which is leading the way in refillable make-up. 8. Get it delivered Your local milkman is back in fashion! Doorstep milk deliveries have soared in recent years – OK, the pandemic kept us all indoors but getting your milk delivered in reusable glass bottles on an electric vehicle is currently the height of eco-cool. Many delivery companies now offer plant-based milks, or you could make your own dairy-free alternatives; check out these easy nut and oat milk recipes. For fruit and veg, there are so many schemes now available to get fresh, plastic-free produce delivered to your door. You can choose from sustainable veg boxes, 100% organic produce, smaller boxes for smaller households, seasonal food deliveries or even something just for salad lovers. See our round-up of the best ones here. Fruit and veg boxes can seem expensive, but the quality of the produce tends to be better. This means you’ll throw less food away and avoid having to shop for replacement ingredients. Which ties neatly into our next point… 9. Don’t assume it’s going to cost you more Shopping in smaller stores, or buying organic food, might feel more expensive but there are plenty of savings to be made when you go plastic-free. Many coffee shops will offer you a discount if you take in your own cup, while buying larger amounts of dry goods from zero-waste shops works out cheaper in the long run. Making your own snacks, like hummus or flapjacks, will cost you a matter of pence rather than pounds per portion. And you’ll probably start avoiding certain items that are heavily packaged, such as chopped fruit, which also tend to be more expensive than their ‘whole’ ingredients. Saving money and saving the planet don’t have to be mutually exclusive. 10. Start slow and see how you go Reducing your single-use plastic waste will be a challenge, but you don’t have to go from zero to hero on the first day. Start with simple changes that are easy for you to maintain – making your own snacks and taking a water bottle everywhere with you is a great place to start. Once you’re doing that automatically, add in a few more tips until your recycling bin is looking pretty thin. Embrace the chance to get creative with your cooking and remind yourself that you’re now part of a community making changes to improve the environment for everyone. Sometimes it feels like our efforts are only a drop in the ocean, but if we could all follow one or two of the tips above, that ocean could soon be plastic-free for generations to come. More ways to cut down on kitchen waste How to be a better recycler How to reduce food waste 5 nights of waste-free family meals 10 tips for reducing your single-use plastic waste One week of low-waste family meals Reduce, reuse and recycle your plastic packaging What are your tips for cutting down on plastic waste? Leave a comment below...
Whether you're camping, heading for a holiday cottage or taking food to a party, follow our basic rules for getting it there safely.
If you're planning to travel with food this summer, whether it's a sunny picnic or camping, it's worth taking a look at our top 10 tips for transporting it safely. Read on below to find out how to travel safely with food, then read our guide on what foods you can freeze, the best meal prep containers and browse our best batch-cook recipes. 1. Prepare for your journey Plan ahead – if you're travelling long distances, it may be safer to visit a supermarket nearer your destination to buy perishable items. Make sure you have enough cool bags, cool boxes and ice packs as well as sealed food containers. If there's a fridge at your destination, transfer the food immediately before unpacking the rest of your stuff. If there isn't a fridge, plan to eat any perishable items when you arrive. Consider taking foods that don't need refrigerating to bulk out your meals e.g. muffins, cakes (without butter icing), bread, trail mix and bars. Canned, jarred and UHT foods can be surprisingly good. Vegetarian meals are a great option, if you want to cook up a storm on a campsite – a vegetarian casserole made with seasonal veg, spices, canned tomatoes and chickpeas makes for a filling meal. Buy pre-cooked grains in pouches for a quick and simple salad or add them to soups and stews for a more sustaining main. 2. Travelling with cooked food Make sure all food is thoroughly sealed before travelling so there's no cross-contamination. You don't want raw and ready-to-eat food in contact with each other. Check out the best food storage containers for this. If you're travelling by car in hot weather, open the doors before you set off to let the heat out, put the food in the coolest place in the car, and if you have it, put the air con on. If you're taking a cooked dish, cook it, cool it as quickly as possible and refrigerate. Transfer it to a cool box with ice packs just before setting off. Think about freezing meat or ready-cooked dishes and transporting them frozen – that way you know they won't get too hot on the journey. You can't refreeze them at your destination though, so you'll need to plan how you will keep them cold when you get there. 3. On arrival Food safety rules are the same as they would be at home so wash your hands before you prepare food outside. Equipment and utensils all need to be thoroughly cleaned too. All perishable food should be kept at the correct temperature. Keep food that belongs in the fridge cold and serve hot food, piping hot throughout. Heat kills most bacteria so this is really important. Think about taking a food thermometer, cold food should be kept at 8C or below and hot food needs to be at 63C or above throughout. Bear in mind that cold food shouldn't be above 8C for more than four hours, and hot food shouldn't be below 63C for more than two hours. Once it has reached this threshold, you need to throw it away. Now you know the basics, take a look at our camping recipes for great recipes to make or take al fresco. Kerry Torrens is a qualified nutritionist (MBANT) with a postgraduate diploma in Personalised Nutrition & Nutritional Therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the past 15 years she has been a contributing author to a number of nutritional and cookery publications including BBC Good Food. All health content on bbcgoodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.
This recipe is naturally sweetened with fruit and an optional drizzle of agave syrup meaning less added sugar is required in this banana bread
Start your day on a cozy note with this banana bread baked oats recipe
Skip regular milk and replace it with coconut or hemp milk in these light pancakes suitable for people with dairy or lactose intolerance