In this month's issue

"If there’s one thing my family love about my cooking, it’s the spice. It’s as essential to my kitchen as butter, salt and onions.
And this month’s Main Event celebrates, not just fiery heat, but the full spectrum: smoky paprika, citrussy sumac, warming
cinnamon, earthy cumin, the whole flavour-packed spice rack. From Sabrina Ghayour’s punchy harissa aubergine ragu to Brin Pirathapan’s lamb Milanese with curried marinara, these recipes are bold, bright and perfect for the transition from summer to autumn.

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There are also proven health reasons to love spices. Find out how they can help reduce inflammation and regulate blood sugar. My youngest son, who heads off to uni this month, will miss my fiery cooking and feeding himself will be quite the learning curve. Luckily, we’ve got him – and every student – covered with Beck Johnson’s budget-friendly meals to fuel study and keep flat-shares in harmony. Let’s hope he’ll learn a thing or two!"

Keith Kendrick, group magazines editor

Get the September magazine now:
Order a copy online from Mags Direct
Download a digital version of our September magazine
Join our subscriber club by 7 October to receive our Christmas issue + we'll send you our Homemade Christmas Edition for extra sparkle

5 reasons to buy our September issue

1. Bring the heat

Aubergine ragu in a bowl

Take your dishes up a notch with our spicy September showstoppers – from fiery prawn burgers to harissa aubergine ragu and Sichuan pepper chicken wings with gochujang.

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2. Seasonal best

Miso tarte tatin

Make the most of late-summer aubergines, apples and plums with sticky air fryer pork tacos, a miso tarte tatin and a crispy lamb sharing dish.

3. Sunday prep = weeknight wins

Coconut rice with prawn stir fry

Make midweek meals simple with our prep-ahead ideas. This month we’re turning spiced meatballs, pickled red cabbage salad and a yellow coconut curry sauce into three delicious and different dinners.

4. Last of the summer dining

Camomile poached peaches and Greek yogurt

Fancy a taste of the Med, Mexico or the sea? Squeeze out the last of the summer sun with these meal plans designed to be shared with friends al fresco.

5. Batch cooking dinner in a flash

The Batch Lady's lemon and parmesan breaded cod

‘The Batch Lady’ Suzanne shares her speedy solutions for meal prep – your trusty freezer. From lemon & parmesan breaded cod to carrot bhaji burgers and creamy tomato gnocchi, these meals will make busy weeknights a breeze.

Get the September magazine now:

Order a copy online from Mags Direct

Download a digital version of our magazine

Join our subscriber club by 7 October to recieve our Christmas issue + we'll send you our Homemade Christmas edition

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Looking for a great-value magazine packed with budget-friendly recipes? Look no further than Easy Cook, a sister title to Good Food. Every issue is packed with fabulous foolproof recipes, thrifty meal ideas and family-friendly bakes. Subscribe today with our special offer and save on the usual shop price – you'll pay just £5 for your first five issues!

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Comments, questions and tips (5)

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rehandub2526257248

tip

1000

stanathorn

question

HI I was expecting my November issue through the post yet I received the Christmas issue......is this a mistake?

andy.c.dodd43672

We’ve just received our issue and it will be the last. It is full off awful recipes, such as spinach and beetroot roulade, which looks horrific, hassleback carrots, totally pointless and real drive against supporting British produce. Surely you should be promoting seasonal vegetables, British meat…

ipswichgirl2017

still waiting for june issue of good food as well as easy cook

1muffin

question

Is there many plant based recipes in your magazine or vegan recipes

Sugarpot

Bill Gates is that you? 👀

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