Good Food
type: channel
link: https://www.bbcgoodfood.com
date: 2025-11-21T17:56:34.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: 15 immune-supporting foods for winter – they're cheaper than a supplement!
items: Best vegan restaurants in London
items: How to waste less food without trying
items: Scrum, sweat and spaghetti: Sarah Bern's carb-loaded path to a home World Cup
items: 5 O'Clock Apron podcast with Good Food – England rugby prop Sarah Bern cooks pre-match day carbonara
items: Spices, stories and the secrets of a Thai chickpea curry: Inside the kitchen with Alexandra Green
items: 5 O'Clock Apron podcast with Good Food – British Museum curator Alexandra Green cooks a Thai green curry
items: A 92-year-old’s timeless sponge: baking, memories and life lessons in a Kent cottage
items: Autumn baking recipes
items: 5 O'Clock Apron Podcast with Good Food – mum of the Pasta Grannies founder bakes her best sponge cake

15 immune-supporting foods for winter – they're cheaper than a supplement!
type: item
date: 2025-11-21T17:54:17.000Z
creator: Emily Marten
subject: Guide
subject: Health
subject: Nutrition
subject: How to
subject: Budget recipes
subject: goodhealth
subject: healthy budget
subject: healthy budget recipes
subject: healthy winter
subject: Healthy winter recipes
subject: Winter recipes
description: 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.
encoded: 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 typ…

Immune-foods-e0ed6f3.jpg
width: 3000
height: 2728

Best vegan restaurants in London
type: item
creator: Circe Hughes
subject: Sustainability
subject: Travel
subject: UK Travel
subject: climate-contributions
subject: Good Food
subject: Less meat
subject: London
subject: london restaurant review
subject: travel
subject: Vegan
subject: vegan restaurant review
subject: vegan restaurants
subject: vegan restaurants london
subject: vegan uk
description: 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.
encoded: All recommendations have been reviewed as of October 2025. If you think there's any incorrect or out of date information in this guide, please email us at goodfoodwebsite@immediate.co.uk. 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. Check out our travel hub for more restaurant reviews, city guides and local travel tips. 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 …

BubalaTableSetting1-215084e-c76bcc5.gif
width: 454
height: 413

How to waste less food without trying
type: item
date: 2025-09-24T08:55:54.000Z
creator: Emily Marten
subject: Guide
subject: How to
subject: Sustainability
subject: climate-contributions
subject: intentional-climate
subject: Leftovers
subject: low waste
description: 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
encoded: 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 caulif…

Banana-peel-breakfast-cake-with-whipped-honey-peanut-butter-b8e997d.jpg
width: 900
height: 836

Scrum, sweat and spaghetti: Sarah Bern's carb-loaded path to a home World Cup
type: item
creator: Emily Marten
subject: Guide
subject: How to
subject: Rugby World Cup
description: Rugby Union prop Sarah Bern shares why carb loading is so important before a big game and her favourite recipe for doing this: carbonara
encoded: 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 co…

Ultimate-spaghetti-carbonara-d4b7c87.jpg
width: 1795
height: 1196

5 O'Clock Apron podcast with Good Food – England rugby prop Sarah Bern cooks pre-match day carbonara
type: item
subject: Guide
subject: How to
subject: food podcast
subject: Podcast
description: 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...!
encoded: 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.

Screenshot-2025-07-16-at-14.37.41-99cf6ac.png
width: 452
height: 462

Spices, stories and the secrets of a Thai chickpea curry: Inside the kitchen with Alexandra Green
type: item
creator: Emily Marten
subject: Guide
subject: How to
subject: food podcasts
subject: Podcast
description: Curator Alexandra Green opens her kitchen and collection, revealing how spices, stories and a simple curry connect continents and centuries.
encoded: 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, r…

Light-Thai-green-curry-d52d20a.jpg
width: 700
height: 350

5 O'Clock Apron podcast with Good Food – British Museum curator Alexandra Green cooks a Thai green curry
type: item
subject: Guide
subject: How to
subject: food podcast
description: Curator for south-east Asia at the British Museum, Alexandra Green shares her favourite Asian dishes – including her signature Thai green curry
encoded: 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
type: item
creator: Emily Marten
subject: Guide
subject: How to
subject: Podcast
description: 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
encoded: 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-burnin…

Gluten-Free-Cake-15a832e.jpg
width: 900
height: 836

Autumn baking recipes
type: item
subject: Collection
subject: Recipes
subject: Apples
subject: Autumn
subject: Autumn baking
subject: Fig
subject: Ginger
subject: Pear
subject: Plum
subject: Pumpkin
subject: Pumpkin pie
description: 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

Pumpkinpie-90bcb30.jpg
width: 900
height: 836

5 O'Clock Apron Podcast with Good Food – mum of the Pasta Grannies founder bakes her best sponge cake
type: item
subject: Guide
subject: How to
subject: food podcast
subject: Podcast
description: Join Clare as she meets Sue – mum of Vicky Bennison, founder of the iconic Pasta Grannies Youtube channel – to make her best ever sponge cake recipe, with no need for scales!
encoded: The 5 O'Clock Apron Podcast with Good Food This week, Clare visits rural Kent to bake a cake with 92-year-old Sue Bennison and meet her daughter Vicky, the founder of iconic Pasta Grannies channel on YouTube and Instagram. A keen baker and home cook, Sue cooks from scratch most days. She knows her classic sponge cake recipe so well she needs no scales, just her trusty 1952 Kenwood mixer that travelled down the Suez Canal with her when she was just 23! View oEmbed on the source website Listen to more podcast episodes, including our Cook Smart podcast and Tom Kerridge podcast.