11 reasons to go to the Good Food Show Summer 2026
The annual Good Food Show Summer (18-21 June) is just around the corner. If you’ve not bought your tickets yet, here are 11 reasons why you should attend this year’s event at Birmingham NEC.
The Good Food Show Summer 2026 is fast approaching. Held from 18-21 June at NEC Birmingham, this year's event is as jam-packed as ever. So, we’ve picked 11 things we’re looking forward to at the show. Book your tickets here. 1. See your all-time favourite foodies in the Big Kitchen Be part of the audience in the Big Kitchen and see your favourite chefs and culinary experts cooking their recipes live on stage. Book your tickets to see show favourites including James Martin, Si King, John Torode, Lisa Faulkner, Gennaro Contaldo and more! New this year, watch Celebrity Bites sessions where special guests including the Fletchers, Joanna Page and Greg Rutherford, will join Marcus Bean and Andy Clarke, for foodie chats, delicious recipes and cocktail creations. See your all-time favourite foodies in the Big Kitchen. 2. Shop, try and buy Shop till you drop from your favourite big brands and artisan producers, all under one roof! Try before you buy and discover the finest food and drink, from cheeses, chutneys and sweet treats to the latest kitchen kit, you’ll find everything you need to recreate mouthwatering summer dishes at home. Discover more about our food and drink producers. 3. Get hands-on Love discovering something new, interesting and delicious to delight your taste buds? Join a Fabulous Food Finds tasting with Katy Truss. With tastings to indulge your sweet tooth, find barbecue flavours and learn about exceptional coffee brews, there’s something for everyone to taste and discover. Find out more. 4. Shake and sip at the Princess Cocktail Club Step into a world of flavour at the brand-new Princess Cocktail Club, an exciting addition to the Good Food Show Summer. Hosted by cocktail expert Andy Clarke, each interactive session invites you to shake, stir and sip your way through cocktails inspired by Princess Cruises’ signature menus. You’ll learn pro techniques, discover premium ingredients and enjoy a relaxed, immersive experience perfect for cocktail lovers. Created in partnership with Princess Cruises, these exclusive cocktail sessions bring the elegance and creativity of their onboard bars straight to the show. Learn more about the Princess Cocktail Club. 5. Let’s Talks Good Health stage by Good Food This summer, we’re shining a spotlight on delicious ways to feel your best with Let’s Talk Good Health, brand new themed sessions designed to help you bring healthier choices into your cooking without sacrificing on flavour. Join experts Dr Chintal Patel and more, as they share easy tips, clever swaps and everyday inspiration you can use long after the show. Join the conversation at the Let's Talk Good Health Stage by Good Food. 6. Enjoy free entry to BBC Gardeners’ World Live Your tickets give you access to not one but two great shows. Included in your ticket is access to BBC Gardeners’ World Live. Be inspired to grow your own fresh fruit and veg this summer, and get ideas for outdoor entertaining in the beautiful Show Gardens. See what's on at BBC Gardeners' World live. 7. Adam Frost’s Tasting Table Adam Frost returns with top chefs and foodie experts including Si King, James Martin and the Good Food team, for a series of conversations about cuisine and cultivation. Drop by to listen and learn, and be entertained in abundance! Expect ‘In Conversation’ sessions with stars from the Good Food Show Summer including James Martin, Si King and Lisa Faulkner plus guided cheese tastings with Perry Wakeman. Book a seat at the table (extremely limited availability) or drop-by to enjoy the view as these entertaining sessions take place. With a pre-booked seat at Adam’s Tasting Table, you’ll enjoy special tasters and a glass of fizz (sorry, not available to those not at the table). Book a seat at the table today. 8. For the love of barbecue! Step outside and experience the brand-new Smoke & Fire Festival at the Good Food Show Summer, the ultimate destination for outdoor cooking fans! BBQ Alley brings together a range of grills and smokers in one place, from ceramic kamado cookers and gas BBQs to charcoal grills and pellet smokers. Discover the Ember Artisan Market, a collection of specialist makers and suppliers dedicated to outdoor cooking and craftsmanship. Plus, don’t miss the Smoke and Fire Eat Heat Retreat Garden, a beautifully styled outdoor kitchen and social dining space to inspire your entertaining this summer. Experience the Smoke & Fire Festival. 9. Roll out the red carpet Add a touch of sparkle to your day out at the Good Food Show Summer with the VIP package – the perfect way to take the show experience to the next level. Take a break from shopping, relax in comfort and enjoy complimentary tea and coffees, a shopper bag, goody bag, glass of fizz, VIP parking, cloakroom and toilets. Plus, your VIP ticket lets you snag the best seats in the house in the Big Kitchen to get a close view of the wonderful chefs and talent on stage. Unlock the VIP experience today. 10. Dine in style Take a seat in the Good Food Restaurant, where your magazine will come to life before you in a delicious three-course dining experience. Don’t miss a menu curated by Barney Desmazery, featuring his hand-picked selection of Good Food greatest hits for you to try. Book your table now and get ready to taste the best of Good Food. See the menu. 11. There’s a dedicated Good Food Subscriber’s Lounge. Being a valued and loyal subscriber to Good Food Magazine, you’ll enjoy your very own dedicated area – the Subscriber’s Lounge. The Good Food Subscriber Club Lounge is the perfect place to listen to your favourite chefs and experts live on the Let’s Talk Good Health Stage by Good Food while enjoying a tea or coffee. With special book signings, dedicated seating and the Good Food team on hand, it’s a great spot to take a break from the bustle of the show. Find out more about the Subscriber's Lounge. Inspired? Book your tickets to the Good Food Show Summer now and enjoy the ultimate foodie day out! We’re looking forward to seeing you there. Book tickets now.
15 immune-supporting foods for winter – they're cheaper than a supplement!
When the nights draw in and the weather takes a turn, keep colds and bugs at bay with these budget-friendly immune-supportive foods. From frozen berries and oats to mushrooms and ginger, we’ve got your immunity covered.
As temperatures start to plummet and the darker evenings extend, our immune systems get put to the test by an array of winter lurgies; add to that more time indoors in crowded, heated environments, and it’s easy to see how bugs spread. With holiday season and winter festivities just around the corner, our budgets are also pretty stretched at this time of year. The good news? You don’t need to break the bank to eat healthily. By focusing on nutrient-dense, affordable foods, you can give your immune system the support it needs to keep you healthy and resilient. Of course, it’s all too easy to get overwhelmed with marketing messages that suggest the latest supplement is ‘essential for immunity’, but the very best strategy is to eat a varied, balanced diet of whole foods. Read on for our budget-friendly staples. Discover our top immune-supportive foods, top immune-supportive recipes, ways to support your child’s immune system and even more immune-friendly recipes. What are the key nutrients to support immunity? A varied, well-balanced diet is key to supporting our body's natural defences, because it supplies the key nutrients that help maintain a healthy immune function, including: Vitamins A, B6, C, D and E Minerals, including zinc, selenium and iron Unsaturated fats, such as the omega-3 variety Protein Carbs Fibre In addition to these, we need to maintain adequate hydration; eat plenty of plant-based foods for their protective antioxidant compounds, including polyphenols and bioflavonoids; and include fermented foods for their beneficial bacteria content. You can, of course, supplement with key immune nutrients, but taking multiple products at high levels over extended periods of time can be both harmful and expensive. So, why not aim to incorporate the following budget-friendly staples to help fight off winter colds and save you money, too? Our top 15 immune-supporting budget foods 1. Oats Oats are a versatile and affordable pantry staple. Rich in beta-glucans, a type of soluble fibre, oats help stimulate the activity of immune cells and support gut health. Start your day with a warming bowl of porridge or try overnight oats for a quick, nutritious breakfast. Add a handful of frozen berries for an extra boost of antioxidants. Find out how to make overnight oats, then discover our best healthy overnight oat recipes. 2. Sweet potatoes Sweet potatoes are packed with beta-carotene, which your body converts to vitamin A. This nutrient is essential for maintaining healthy mucosal linings in your nose, your body’s first line of defence against infection. Roast, mash or add them to stews for a budget-friendly immune support. Find out how to cook sweet potatoes, the health benefits of sweet potatoes and healthy sweet potato recipes. 3. Cabbage Cabbage is one of the most economical winter vegetables and a nutritional powerhouse. Both red and green cabbage are a useful source of vitamin C, which supports the production of white blood cells; they also contain sulforaphane, a compound known for its immune-supporting properties. Use cabbage in soups, stews or stir-fries, or try it raw in a coleslaw. Learn how to cook cabbage, then use it in our healthy red cabbage recipes. Try even more cabbage recipes. 4. Lentils Affordable and packed with protein, lentils are a fantastic plant-based source of zinc, which is vital for immune cell function. They’re also high in fibre, supporting gut health – a cornerstone of immunity. Use lentils in soups, curries or even salads for a hearty, immune-supportive meal. Discover how to cook lentils and try our healthy lentil recipes, green lentil recipes and puy lentil recipes. Learn more about the health benefits of lentils. 5. Garlic Garlic has long been celebrated for its antimicrobial and antiviral properties thanks to its active compound, allicin. It’s a flavourful addition to soups, stews and roasted vegetables, and it’s also budget-friendly. Regular consumption of garlic can help ward off colds and support your body’s defences. Read more about the top health benefits of garlic and our favourite garlic recipes to try yourself. 6. Carrots Carrots are another wallet-friendly vegetable that's rich in beta-carotene. They’re great for supporting the immune system and are easy to incorporate into meals. Add to soups, roast as a side dish or enjoy raw with hummus for a healthy snack. Try our top healthy carrot recipes, as well as our carrot soup recipes. Read about the health benefits of carrots. 7. Green tea Green tea is an affordable way to load up on antioxidants, particularly catechins, which have antibacterial and antiviral properties. Swap your afternoon coffee for a cup of green tea to help support your immune system during the winter months. Read about health benefits of green tea, then try our green tea with grapefruit, green tea with strawberry & peach and amaranth porridge with green tea & ginger compote. 8. Mushrooms Mushrooms, especially varieties like shiitake, are rich in compounds that support immune function. They’re also one of the few plant-based sources of vitamin D, which is crucial during the darker winter months when sunlight is scarce. Use them in soups, stir-fries or as a topping for toast. Learn about the types of mushrooms and their uses and health benefits, then try them in our healthy mushroom recipes and vegan mushroom recipes. 9. Frozen berries Frozen berries are not only cost-effective, but also packed with vitamin C and antioxidants. These nutrients help combat free radicals and support the immune system. Add them to porridge, smoothies or desserts for a sweet yet healthy treat. Discover our frozen berry recipes and read about the health benefits of blackberries, blueberries and strawberries. 10. Walnuts Walnuts are an excellent source of omega-3 fatty acids, which help regulate the immune response and reduce inflammation. A small handful as a snack or sprinkled over salads and porridge can go a long way in supporting your health. Find out the health benefits of walnuts, then try our walnut recipes. 11. Ginger Ginger has powerful anti-inflammatory and antioxidant properties, making it a winter essential. It’s also great for soothing sore throats and aiding digestion. Use fresh ginger in teas, soups or curries for a warming kick. Fire up your immunity with our immune-supporting mocktail packed with ginger, orange, lemon and apple cider vinegar. Or, try our healthy salad with ginger soy dressing and more ginger recipes. 12. Canned tomatoes Canned tomatoes are a budget-friendly source of lycopene, a powerful antioxidant that supports immune health. They’re also a good source of vitamin C and can be used in a variety of dishes, from soups to pasta sauces. Try our top recipes with canned tomatoes, more canned tomato recipes, then discover the top health benefits of tomatoes. 13. Pearl barley Pearl barley, like oats, are rich in beta-glucans, which help activate immune cells. Use in soups, stews or as a base for salads. It’s filling, affordable and an excellent addition to a winter diet. Try our pearl barley recipes and find out how to cook pearl barley. 14. Citrus fruits Oranges, lemons, and tangerines are winter staples that are high in vitamin C. They’re not only affordable, but also versatile, whether eaten fresh, juiced or added to dishes for a burst of flavour and nutrients. Try our winter citrus slow-roasted salmon or sprout salad with citrus & pomegranate to whet your appetite, then try our lemon recipes, healthy orange recipes and tangerine recipes. Read all about the health benefits of lemon water, too. 15. Fermented foods Foods like live yogurt, kefir and sauerkraut are rich in beneficial bacteria that helps maintain a healthy gut. As over 70 per cent of the immune system is based in the gut, these foods are essential for keeping our defences strong. Look for budget-friendly options or try making your own. Read about the health benefits of kefir, then try our kefir recipes. Discover how to make sauerkraut and the health benefits of sauerkraut. Are there any supplements we should take to help support immunity? During the winter months, those living in the UK are advised to take 10mcg of vitamin D each day. This is because much of this vitamin is made by the action of sunlight on our skin, and from March to October, we get inadequate sun exposure. You can obtain some vitamin D from your diet, but food sources are few and far between – oily fish, egg yolks, liver and fortified foods are the main ones. As well as its role in bone health and muscle function, vitamin D enhances the action of our immune cells. Some people who fall foul of a cold also opt to take a vitamin C or zinc supplement (or a combination of the two), in the hope they’ll reduce the duration of their symptoms. Research suggests this may be useful for certain groups of people, but only when they start the supplement as soon as they contract the cold virus and typically only for those whose symptoms are severe, as opposed to mild. If you are tempted to invest in supplementation, check out our best vitamin D, vitamin C and best zinc supplements for immune health, as well as our tips for the best immune supporting supplements. Or, follow our immune-supporting meal plan to kick-start a healthy eating regime. Hungry for more? Winter salad recipes Dishes celebrating winter vegetables Healthy eating hacks Top tips for healthy eating on a budget Healthy eating recipe ideas Types of beans and how to cook them This page was reviewed on 30 October 2025 by Kerry Torrens. 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.
Discover the best meat-free eats in London, from fabulous falafel to fried 'chicken'. Don't miss our pick of the capital's top vegan restaurants.
All recommendations have been reviewed as of October 2025. The majority of meals in this guide were provided by the restaurants. Looking for vegan-friendly restaurants in London? Look no further than Good Food's guide to the very best vegan restaurants in London. Get your fill of mouthwatering pizzas, terrific tacos and wholesome cooking with our selection of vegan-friendly cafés, restaurants and foodie hotspots. Plus, don't miss our suggestions for vegan sweet treats and other moreish nibbles. We've rated each restaurant based on a £, ££ or £££ price point. £ means it's affordable, ££ is a bit more expensive and £££ is more of a push-the-boat-out spot for a special occasion. For more London restaurant inspiration, check out our guides to the best London pubs, best pasta restaurants in London, best food markets in London or the best burgers in London. Best vegan restaurants in East London Pockets Hackney A certified cult favourite, Pockets (now with a bricks and mortar hole-in-the-wall location on Mentmore Terrace) is very rarely seen without a queue. But, if you have the time to spare, it’s absolutely worth the wait. There’s only one item on the menu - their falafel pitta - but it’s killer. They stuff fresh and fluffy pittas with salad, tahini, zhoug and falafel before finishing the masterpiece off with a fried potato and a chilli. These powerful pitta purveyors are open for business from Wednesday to Sunday, so get there early (and not too hungry!), take your place in line and get ready to find out what the fuss is all about. Must try dish: their signature falafel pitta Price point: £ The Black Cat Hackney The Black Cat is a relaxed, cooperatively run café, with communal tables and local photography plastered on the walls. The ever-changing menu is packed with seriously satisfying options, from lighter salad bowls, comforting soups and falafel wraps to their full-blown 'Cat' breakfast with roasted rosemary mushrooms, charred garlic tomatoes, scrambled tofu, veggie sausages and hash browns. Weekend specials include Welsh rarebit and loaded waffles. Must-try dish: the 'cat' breakfast Price point: £ Temple of Seitan Hackney If you’re craving plant-based junk food, Temple of Seitan is just the place (there's also a branch in Camden). Deep-fried, crunchy, spicy seitan (dubbed chick’n – it’s uncannily similar) is the star of the show here, served in several genius ways: as hot fillets, wings, popcorn bites and in burgers, piled high with cheese, ‘bacon’, pickles and mayo. Sides hit the spot, too, with options such as crisp skinny fries, a creamy, indulgent mac 'n' cheese and a crunchy, tangy slaw, which helps to cut through all the richness. If you have room for dessert, there are several vegan cakes on offer, including chocolate fudge, salted caramel and raspberry, coconut and lemon. Seitan, we salute you! Must-try dish: Temple burger Price point: £ The Spread Eagle Homerton The Spread Eagle is proudly the first 100% vegan pub in the city. With all their food, drinks, fixtures and fittings being plant-based and sustainably sourced wherever possible, it’s the ideal family-friendly, dog-friendly establishment for all pub lovers. You can't miss the Sunday roast with a choice of beet wellington, walnut & cashew nut roast or slow roast celeriac and crackling, all served with roast potatoes, roasted carrots, seasonal greens and a vegan Yorkshire which, as any vegan will tell you, is no mean feat. Must-try dish: one of the vegan roasts Price point: ££ Best vegan restaurants in North London OmNom Islington The name and the tagline (‘enlightened eating’) will give an idea of what you’re in for at OmNom. The Islington-based vegan restaurant is all about wellness, from its menu of feel-good and nourishing dishes to the yoga, meditation and spiritual events held onsite. They’ve got an extensive menu of Indian favourites that includes small plates, curries, street food, dosa, burgers and rice. And since they’re a charitable organisation, for every meal they serve, the OmNom team donates a meal to someone in need. Must-try dish: the chick'n butter masala Price point: £ Bubala King's Cross (also in Soho and Shoreditch) A guide to vegan fare in London is not complete without a mention for the unwaveringly delicious, vegetarian Middle Eastern Bubala. Dishes are best served sharing-style to sample a variety of the pickle plates, silky-smooth dips, BBQ-charred bread and seriously meaty oyster mushroom skewers. The 'Bubala knows best' set menu is the best way to achieve this end, but you could also pick and choose for yourself if you're not quite hungry enough for a full-on feast. Equally delicious cocktails, wines and beers make this a meal to remember. Must-try dish: oyster mushroom skewer Price point: £££ Best vegan restaurants in Central & West London Club Mexicana Soho If you’re searching for vegan restaurants in Soho, take a trip to Kingly Court - just off Carnaby Street. Your destination: Club Mexicana, a delightful plant-based Mexican restaurant situated on the ground level. Here, you'll find an exceptional range of dishes that deliver on flavour - without the use of animal products. Expect the likes of crispy 'chick'n', 'to-fish' and mouthwatering BBQ short 'rib' tacos; delectable 'cheezburger' and 'chorizo' burritos; and loaded nachos with ground 'beef' and vegan queso. Don't forget to pair your plates with one of their signature 'lageritas' - a refreshing fusion of Modelo beer topped with a frozen margarita. Trust us on this one. Must-try dish: al pastor tacos Price point: ££ Mildreds Soho (also in Covent Garden, King's Cross, Victoria & Camden) Think back to the late 80s: Soho was still edgy, the likelihood that someone you knew was vegan was either low or zero and your chances of finding a vegan restaurant were even lower. That’s when Mildreds opened as a small cafe on Greek Street. Fast forward to the 2020s and Mildreds has now spread throughout the city - as has the plant-based diet. That original cafe is still there today and, although their menus were originally vegetarian, they’re now 100% vegan. There’s a lot to love on the menu at Mildreds but standouts include a Sri Lankan coconut curry served with sweet potato and green bean pilau and a choice of three condiments. The towering burgers in a vegan brioche bun will satisfy any comfort food cravings. Must-try dish: triple-cooked cherry harissa patatas bravas Price point: ££ Best vegan restaurants in South London naïfs Peckham Naïfs in Peckham is a family-run vegan restaurant, tucked away from the main thoroughfare that is Peckham Rye, specialising in seasonal set menus that draw inspiration from feasting meals such as Greek meze. Their relaxed, communal dining style and well-assembled menus of produce-led dishes have drawn in critical acclaim - notably, naïfs has been mentioned in the Michelin Guide. For £38 per person, you’ll get six courses (including bread from TOAD Bakery) which might feature dishes such as mushroom with braised lentils and pickled chilli butter, or courgette and fava fritters with San Marzano tomatoes, although the menu changes regularly. Pair your meal with one of naïfs’ biodynamic wines, ciders, low-ABV beers or botanical cocktails and finish it all off with one of their irresistible plant-based desserts. Bon appetit! Must-try dish: lentil pâté with plum jam Price point: ££ muan Brixton From the team behind Mali Vegan Thai (another spot to add to your list) comes this smaller and more casual street food spot tucked into Brixton's Granville Arcade. Décor is eclectic and kitsch with vibrant dishes to match. Vegan 'meat' is the order of the day with crisp, soy mince-filled dumplings, lemongrass vegan cod and even grilled 'flank steak' with spicy jaew sauce. Sides are simple with the likes of jasmine rice, sticky rice and roti. Wash it all down with a Thai-inspired cocktail or glass of natural wine. Must-try dish: papaya salad Price point: ££ Is there anywhere we've missed? Leave a comment below... More London restaurant recommendations Best pasta restaurants in London Best afternoon teas in London Best themed afternoon teas in London Best afternoon tea for kids in London 10 best places in London to eat classic British dishes Best bakeries in London Best burgers in London Best pasta restaurants in London Best afternoon teas in the UK Best food markets in London Best walking tours in London
Make your kitchen work smarter, not harder, with these easy tips for reducing food waste at home – from meal planning to batch cooking, plus leftovers inspo
Wasting less food doesn't have to be a chore or a major lifestyle overhaul. With a few gentle tweaks to your habits and a little inspiration from the Good Food team, you can effortlessly reduce food waste, save money and enjoy tastier meals. From meal prepping to batch cooking, plus useful hacks like transforming vegetables on the turn into tangy pickles, there are many simple and achievable ways to waste less food – without really trying. Head to our sustainability hub for more planet-friendlier tips and advice, including tips from the Good Food team on how to reduce food waste, tips for reducing your single-use plastic waste and clever ways to save money and reduce food waste from Cook Smart. 10 ways to reduce food waste 1. Love your leftovers One of the easiest ways to waste less food is to make the most of leftovers. Instead of seeing yesterday’s dinner as tired or boring, treat it as the starting point for your next meal. A roast chicken, for example, can become a curry, salad or sandwich the following day. Leftover vegetables can be blitzed into soup or tossed into a stir-fry. If you have cooked too much rice, pasta or noodles, use them in a fridge-raid fried rice or a quick pasta bake. For more inspiration, discover our favourite fridge raid recipes, dinners that make great lunch leftovers and more ways to use up leftover ingredients. 2. Batch cooking Batch cooking is another effortless way to avoid waste. Make a big pot of soup, stew or tomato sauce, then freeze portions for later. This not only saves time on busy days but also ensures you use up those odds and ends lurking in the fridge. Dedicate some time at the weekend to meal prepping to make weeknight dinners easy. If you're someone who doesn't enjoy eating the same dinner on repeat, make a batch of Ailsa's creamy beans, salsa verde, red onion gravy and roasted cauliflower at the weekend to transform into two quick and delicious family dinners during the week: creamy bean & kale pasta and roasted cauliflower cheese toad-in-the-hole with red onion gravy. Learn about batch cooking for beginners, then try our batch cooking recipes, including vegetarian batch cooking recipes, healthy batch cooking recipes and the best batch-cooking family recipes. 3. Store food smartly Proper storage is key to making your food last longer. Bread, for instance, is one of the most wasted foods in the UK. Instead of letting half a loaf go stale, slice and freeze in portions as soon as you buy it. Bread defrosts quickly and can go straight from freezer to toaster. The same goes for wraps, naan and pitta – freeze what you won’t use immediately. For fruit and vegetables, keep an eye on how you store them. Most fruit (except bananas and pineapples) will last longer in the fridge, ideally in ventilated containers. Herbs stay fresher if you pop their stalks in a jar of water in the fridge, covered loosely with a bag. If you find your salad leaves wilt before you can eat them, transfer them to a well-ventilated container with a clean, damp tea towel at the bottom. Learn about the most common food storage myths, the best food storage containers for your kitchen and how to store food safely. 4. Use the whole ingredient Adopting a ‘use it all’ approach is a brilliant way to cut waste without any extra effort. There’s often no need to peel vegetables – the skins add fibre and flavour. Potato peels can be tossed with oil and seasoning, then air-fried or baked into crisps. Broccoli stalks and cauliflower leaves are delicious roasted or sliced into salads and stir-fries. Apple cores can be grated into bircher muesli or blended into smoothies. Even banana peels can be baked into cakes – try Ailsa's banana peel breakfast cake for an easy, delicious way to start a waste-free day. Don’t forget about cheese rinds: pop a parmesan rind into your next risotto or soup for a depth of flavour. Vegetable scraps like carrot tops, onion skins and celery leaves can all be simmered into a homemade stock or made into easy snacks like these veg peel fritters. Don't throw away your cauliflower leaves – find out ways to turn them into delicious meals. Discover our zero-waste recipes for every day, nutritious treats from fruit and veg peel and more ways to use up fruit & vegetable scraps. 5. Get creative with surplus If you spot fruit or veg that’s past its best, don’t bin it – get creative instead. Overripe bananas are perfect for banana bread or pancakes. Soft apples and pears can be stewed, baked or added to crumbles. Slightly tired vegetables are ideal for soups, hashes or frittatas. Mushrooms that have lost their looks still taste great when blitzed into a bolognese or blended into a sauce. Leftover tortilla wraps? Cut them into triangles, drizzle with oil and bake into homemade crisps. Stale bread can be turned into breadcrumbs, croutons or bread and butter pudding. Look out for 'yellow sticker' items in the supermarket to cut costs and reduce food waste at the same time. Read about the gadgets that can help you to reduce food waste. 6. Make the freezer your friend Your freezer is a powerful ally in the fight against food waste. Freeze berries, grapes and sliced bananas to use in smoothies or as snacks. Leftover cooked potatoes, rice, or pasta can be frozen in portions for easy meals later. If you buy a large pack of meat or fish, freeze individual portions so you only defrost what you need. If you have a glut of herbs, chop and freeze them in ice cube trays with a little oil. Cheese can be grated and frozen for topping bakes and pizzas. You'd be surprised by the meals you can make simply using the frozen food and ingredients you already have – try these freezer dinner ideas. 7. Portion control It’s easy to cook too much, especially with rice and pasta. A simple solution is to weigh out portions before cooking. This small step helps avoid the 'eyes bigger than stomach' problem and means fewer leftovers you might not get round to eating. This is particularly important with cooked rice, which can harbour dangerous bacteria when not cooled and reheated properly. Discover 5 nights of waste-free family meals. 8. Plan, but not too rigidly Meal planning helps avoid buying excess, but you don’t need to be strict. Jot down a rough plan for the week and check what you already have before shopping. Buy loose fruit and veg so you can get just what you need, and be ready to swap ingredients if something is on offer or looks better value. We've done the hard work so you don't have to. Discover our 7-day meal plans for all occasions, including our all-in-one autumnal meal plan, healthy student meal plan and 30-minute meal plan. 9. Stock your storecupboard A well-organised storecupboard allows you to bulk out leftovers and use up fresh ingredients before they go off. Keep pasta, rice, tinned beans and tomatoes on hand to turn odds and ends into a meal. Rotate your stock so older items get used first. Discover our favourite budget storecupboard meals. Pickling and fermenting is also a great way to use up leftover vegetables and transform them into a tangy, gut-friendly condiment to serve with your meals. Discover our homemade kimchi, then learn more about how to ferment vegetables or try our favourite pickle recipes. If you still need convincing, discover the health benefits of fermenting. 10. Compost what you can’t save Finally, for the scraps you really can’t use, consider composting at home. Even in a flat, a small bokashi or worm bin can turn food waste into plant food, reducing what goes to landfill. Find out how to compost food at home to get started. Hungry for more? The Good Food sustainability glossary Sustainability myth buster: Food miles, meat and plastic packaging Good food doesn't have to cost the earth Climate heroes Max La Manna's exclusive low-waste recipe collection How do you reduce food waste at home? Let us know in the comments...
Scrum, sweat and spaghetti: Sarah Bern's carb-loaded path to a home World Cup
Rugby Union prop Sarah Bern shares why carb loading is so important before a big game and her favourite recipe for doing this: carbonara
In a Bristol kitchen, England prop Sarah Bern shares her carbonara playbook, brutal pre-season secrets and a surprising dream beyond rugby. Listen to the full episode with Sarah Bern from the 5 O'clock Apron Podcast then delve into the podcast archive for more culinary adventures. Carbs, caps and carbonara Pre-match fuelling is serious business, and for Sarah it starts 24 hours before kick-off. She calmly tots up the numbers like the seasoned pro that she is. “You wanna kind of carb-load, so you wanna get six grams per kilo of body weight - for me, it’ll be just under 600.” That translates to plenty of toast in camp, a Squares bar and half a banana just before taking the field. High-fat foods are out in the build-up — “it can upset your digestion” — which is why her carbonara of choice skips cream entirely. In the pan, diced guanciale (the “cheek bit”) renders into savoury nuggets. A whole garlic clove goes in for a whisper of perfume, then comes the alchemy: a tangle of hot pasta, a shower of pecorino and Parmesan, and egg yolks loosened with a “slosh” of starchy cooking water. The sauce turns silky and clings to every strand. It’s food for body and soul, although not an everyday indulgence. The peppery bite, the salty cheese and that glossy sheen are exactly the kind of sensory reward that makes a long pre-season feel worth it. Inside camp life Sarah’s summer has been a blur of shifting venues and brutal sessions. Camp has pinballed around the capital — London Irish’s old ground, the Lensbury, Pennyhill Park — a deliberate move for a home World Cup that will demand adaptability. Facilities are shared, schedules are tight and, crucially, meals are matched to the grind. “A lot of it is specialised to what we’ve done that day. If we’ve done a really hard training session, the nutrients will match that.” There’s always toast. There’s also support for how players learn. Sarah, who is dyslexic, likes a cookbook to hand — or her partner to read out the steps while she cooks. The training itself is punishing by design: CrossFit-style blocks of sprints, turns and down-ups; synchronised burpees; tackle tech; carrying team-mates over distances. Then straight back into running, then into touch games and match play. The goal is to make the games feel, if not easy, at least familiar when the lungs are burning. “There’s been a few people being sick on the side - I was nearly sick this week.” From back row to front row Sarah’s route to tighthead prop was anything but straightforward. She fell for rugby around 10 or 11 after a nudge from family, played everything going at school — swimming, cricket, athletics — and once dreamt of downhill skiing. By 18 or 19, she had an England cap, and now counts 71. Initially a back, she slid forward through the positions until an England forwards coach made a persuasive pitch to move her into the front row. At first, she refused. It was a decision tangled up with how she saw her body and how front-rowers were perceived. “I didn’t want to be a front row. I was always very muscular - I didn’t want to be put into that box.” The turning point was reframing. She wouldn’t be “made a prop”; she’d be the same player, adding a new string to her bow and learning to scrum — that dark art she describes with bracing clarity. “It’s like doing a maximum squat and also try and play chess at the same time.” Eight months later, she was anchoring scrums at a World Cup. Since then, there’s been another World Cup — the last one lost in the final stretch — and the steady accumulation of experience that transforms a front row from strong into smart. Rivalry and respect At home, rugby is both family and fault line. Sarah plays for Bristol; her partner, Mackenzie Carson, plays for Gloucester. They occupy the same spot in the front row, on opposite sides, which makes club days as intimate as they are intense. “When we play against each other, we are literally head to head.” They’ve agreed the rules: on the pitch, it’s just rugby; off it, there’s genuine pride in each other’s achievements, even on the hardest days. In camp, her roommate and captain is Zoe Croft — another thread in a web of relationships that stretches across teams and rivals. The sacrifices are shared too: the missed weddings, the family parties skipped in the name of performance. What’s next For all the focus on September, Sarah is already thinking further ahead. The dream is unexpected and perfectly logical: become a pilot. Rugby has shown her the world — New Zealand, Canada, Spain, France, Japan — and the rhythm of performance under pressure has its own pull. “I really want a new challenge - I want to remember it as a player rather than a coach.” That means planning a transition that protects identity as much as it opens doors. Work hard, rest hard and find the next runway. For now, there’s pasta to twirl, pepper to grind and a home World Cup to chase, one glossy, guanciale-studded bowl at a time.
5 O'Clock Apron podcast with Good Food – England rugby prop Sarah Bern cooks pre-match day carbonara
England rugby player Sarah Bern shares her recipe for her pre-match carb-loading carbonara - and whether or not she adds cream into the mix...!
The 5 O'Clock Apron podcast with Good Food For this episode of 5 O’ Clock Apron Podcast, Claire travels to Bristol to cook with England rugby prop Sarah Bern - just a stone’s throw from Ashton Gate Stadium, where Sarah hopes to be battling it out in the Rugby World Cup quarterfinals this September. The pair dive into Sarah’s remarkable rugby journey. From earning her first England cap at 18, to playing in two previous World Cups, to preparing for the gruelling demands of the next, Sarah reveals the technical finesse of life as a tighthead prop – part maximum squat, part chess match. View oEmbed on the source website Listen to more podcast episodes, including our Cook Smart podcast and Tom Kerridge podcast.
Spices, stories and the secrets of a Thai chickpea curry: Inside the kitchen with Alexandra Green
Curator Alexandra Green opens her kitchen and collection, revealing how spices, stories and a simple curry connect continents and centuries.
Step into Alexandra Green’s Oxford kitchen and you are greeted by the heady aroma of garlic, coriander, and coconut milk. As curator for Southeast Asia at the British Museum, Alexandra is no stranger to the extraordinary journeys objects—and ingredients—make across the world. But today, the story unfolds over a bubbling pot of Thai chickpea curry, a dish as full of history as it is of flavour. Listen to the full episode with Alexandra Green from the 5 O'clock Apron podcast then delve into the podcast archive for more culinary adventures. A curator’s culinary roots Alexandra’s passion for Southeast Asian food is rooted in childhood memories. Growing up in Malaysia, she recalls, “We ate entirely Asian food. I still feel more satisfied if I eat Asian food as opposed to western food—potatoes never quite do it for me.” Rice and rice noodles remain staples in her home, a culinary echo of her upbringing. Her professional journey has been just as rich, leading her from Malaysia to Sydney, and finally to the British Museum in London, where she became the first curator dedicated solely to Southeast Asia. The region, she explains, stretches from Myanmar and Thailand to Indonesia and the Philippines, and the museum’s collection boasts over 33,000 objects from these diverse cultures. The art of a quick curry On this particular afternoon, Alexandra demonstrates her go-to Thai chickpea curry—a dish that, while not strictly traditional, embodies the adaptability and creativity of home cooking. “Chickpeas aren’t very standard in Thai cooking,” she admits, “but it’s actually a dish that I really like. It’s easy, and you can make it as fancy as you like.” The recipe is flexible, catering to busy schedules and varying tastes. “If you’re just trying to get dinner on the table, you can mince the garlic and coriander and use a black pepper grater. But today, we’re going for authenticity—pounding everything by hand.” The kitchen fills with the rhythmic sound of ingredients being crushed, releasing their oils and fragrances. The spice route: A journey through history The conversation soon turns to the spices themselves—those aromatic treasures that have shaped cuisines and economies for centuries. “Southeast Asia is the source of lots and lots of spices,” Alexandra explains. “Cloves, nutmeg, mace, and cinnamon all came from Southeast Asia initially and then have been planted elsewhere.” She describes how the spice trade fuelled global connections long before modern supermarkets made coconut milk and curry powder household staples. “Europeans only made it out to Southeast Asia about 500 years ago. Before that, there was a huge ocean trade route, sailing around Africa and across the Indian Ocean into the South China Sea and the Indonesian archipelago.” “Spices are a way of building bridges and engaging with other people,” Alexandra reflects, highlighting the power of food to connect cultures. A quirky twist on tradition As the curry simmers, Alexandra points out its unusual blend of spices. “What’s unusual is the curry powder, made up of cumin, coriander seed, turmeric, and paprika. Thai cooking tends to use more ginger, garlic, kaffir lime leaves, lemongrass, and peppercorns, usually pounded into a paste.” In Thailand, she notes, curry pastes are often bought fresh from the market, pounded before dawn and sold in fragrant mounds. The dish is finished with coconut milk, potatoes, chickpeas, and a generous handful of Thai basil. “If you can’t get Thai basil, put in some mint or coriander leaves,” she suggests. Flexibility is key: “You can leave the potatoes out if you want fewer carbs, or add more liquid from the chickpea tin and serve it with rice noodles.” A collection beyond the plate Alexandra’s expertise extends far beyond the kitchen. At the British Museum, she cares for thousands of objects, from fish traps and mortars to baskets for steaming rice and tools for scraping coconut flesh. “We have some fabulous fish traps from northern Thailand, gorgeous wood mortars and pestles, and baskets for steaming things,” she shares. The museum’s collection reflects the region’s colonial history, with richer holdings from areas where the British were present. Alexandra is passionate about making these collections accessible, ensuring that records are detailed and available online. “More people look at our collections that way than in any other way,” she notes. She is also actively involved in curating exhibitions and collecting new objects, including contemporary art and diplomatic gifts. “Collecting those, they might not be the most gorgeous things, but actually they document quite an interesting moment and interaction.” Food as connection For Alexandra, food and objects are both vessels of memory and connection. “Objects don’t have to be contentious—they can be a way of building bridges,” she says, referencing the museum’s upcoming exhibition celebrating 170 years of diplomatic ties between Thailand and Britain. As the curry is served, the kitchen is filled with warmth and laughter. The tomatoes are added just before the end to keep their crunch, and the final dish is declared “exceptional” by her guest. Alexandra’s recipe is more than a meal—it is a story of movement, adaptation, and shared heritage.
5 O'Clock Apron podcast with Good Food – British Museum curator Alexandra Green cooks a Thai green curry
Curator for south-east Asia at the British Museum, Alexandra Green shares her favourite Asian dishes – including her signature Thai green curry
The 5 O'Clock Apron podcast with Good Food In this episode, Claire visits Oxford to cook with Alexandra Green, curator for south-east Asia at the British Museum. Alexandra shares her passion for south-east Asian food, shaped by her childhood in Malaysia and love of rice and vibrant flavours. Together, they prepare Alexandra’s favourite quick and easy Thai chickpea curry – a comforting dish that blends classic Thai ingredients with a twist, reflecting Alexandra’s own culinary influences. As they cook, Alexandra talks about her fascinating role at the British Museum, looking after a vast collection of over 33,000 objects from across south-east Asia. She discusses the importance of spices, their journeys across the world and how food and objects connect cultures through time. Alexandra explains how she became the first dedicated curator for south-east Asia at the museum, her work on exhibitions and the ongoing efforts to share and document the region’s rich history. View oEmbed on the source website Listen to more podcast episodes, including our Cook Smart podcast and Tom Kerridge podcast.
A 92-year-old’s timeless sponge: baking, memories and life lessons in a Kent cottage
Step into a Kent cottage where 92-year-old Sue shares her secrets to feather-light sponge, a life well-lived, and the art of making every meal matter
In the heart of the Kent countryside, where roses and bluebells grow against the walls of a centuries-old cottage, the simple act of baking a sponge cake becomes a journey through time. Sue, 92, welcomes visitors with the warmth of someone who has spent decades perfecting not just recipes, but the rituals of home and hospitality. Her kitchen, filled with the scent of peonies and the hum of a 50-year-old Kenwood mixer, is a living testament to the enduring power of food to connect, comfort and celebrate. Listen to the full episode with Sue Bennison from the 5 O'clock Apron Podcast then delve into the podcast archive for more culinary adventures. A recipe written from memory, not a book Sue’s approach to baking is unhurried and instinctive. “I like making cakes,” she says, “but I don’t like eating them too much.” Her signature fatless sponge is as much about intuition as it is about ingredients. No scales, no digital gadgets, just three eggs from local chickens, four rounded tablespoons of caster sugar and three of plain flour, all measured by eye and memory. “It just shows how well you know the recipe,” Clare marvels, watching Sue sift sugar and flour with practiced hands. “I love a cake that you don’t have to weigh things.” The method, too, is a lesson in patience and gentleness. The eggs and sugar are whisked until thick and mousse-like, the flour folded in with a feather-light touch. “You don’t want to bash it,” Sue explains, turning the mixture over and over, careful not to lose the air. The result is two delicate layers, ready to be sandwiched with sharp blackcurrant jam and a generous billow of whipped cream. Baking through history: from wood-burning stoves to podcast kitchens Sue’s kitchen wisdom is shaped by a life that has spanned continents and eras. At 23, newly married, she left England for Kenya, travelling by ship for six weeks as the Suez Crisis unfolded. “We lived in a house that had no gas or electricity,” she recalls. “I had to cook on a wood-burning stove. You had to chop down trees for fuel before you could even start.” Her culinary journey also reflects the privations of post-war Britain. “When I started cooking just after the war, ingredients were very scarce. Butter was so precious, you didn’t put it on everything. Your ration was two ounces per person per week. The only thing available was margarine, which was a horrible sort of stuff. Olive oil was sold in chemists, not for cooking.” The art of living and eating alone Now, living alone in her beloved cottage, Sue’s relationship with food has subtly shifted. “It’s really difficult when you live on your own,” she reflects. “It made me realise what a social thing a meal is. You want to talk about the food and enjoy it, but it’s just yourself eating it.” Still, she makes a point to cook a meal from scratch most evenings. Her kitchen shelves are lined with well-thumbed cookbooks – Jane Grigson, Elizabeth David and the Constance Spry Cookery Book – all reminders of a lifetime spent learning, experimenting and sharing. A garden as rich as her stories Beyond the kitchen, Sue’s garden is a living larder. “I grow tomatoes, cucumbers, beans, lettuce,” she says, her pride evident. The grapevine and peonies, both over 50 years old, are as much a part of the cottage as the wonky doorstep. The garden, once her husband’s passion, is now tended with the help of a local gardener – “he’s young, so he’ll see me out,” she jokes. A cake to bring people together As the sponge cools and the kettle boils, Sue assembles her cake with the same care she has shown all afternoon. Blackcurrant jam is spread thickly, cream whipped to soft peaks and the two layers sandwiched together. “You need a fairly sharp jam,” she says, “to balance the sweet cream.” The first slice is met with delight. “It’s so light. The cake’s delicious. And you are right about the jam – super sharp jam and sweet cream.” In a world that prizes novelty and speed, Sue’s kitchen offers something rarer: the reassurance that some things – good cake, good company and the art of paying attention – never go out of style.
Isn't autumn the best season to bake? Get cosy with comforting cakes, brilliant bakes and other treats with seasonal apples, pumpkins, plums, pears and more