Magazines

5 reasons to buy our April issue

In this new issue...

Welcome to April. We appreciate that it’s not easy for our readers to reach the shops right now, which is why we've devised three easy ways to get your copy of the magazine:

1) Order now with free delivery.

2) Become a temporary subscriber: get 3 issues for £12.50, with no strings or direct debit, plus you can cancel at any time.

3) Download onto your smartphone or tablet.

If you're unable to get the ingredients in our recipes, please contact us and we’ll advise on substitutions and alternatives. We’re here to help. Reach out on social media using the hashtag #askbbcgoodfood – we’re on Facebook, Twitter and Instagram – or email at goodfoodmagazine@immediate.co.uk.

In this month's issue

Easy family baking

Keep the kids entertained by baking one of our easy, family-friendly recipes together. Choose from chocolate chip traybake, pink marble sandwich cake, cheesy oatcakes with soft cheese & grapes, funfetti cheesecake or flatbreads with brunch-style eggs.

2-4-1 midweek meals

This month’s easy midweek meals have been designed to make two dinners, plus two new lunches for the next day – a great time-saver when you’re working from home. See how we take recipes like Greek feta traybake, pork & aubergine noodle stir-fry and chicken & sweetcorn tacos and tweak them to keep them interesting for lunch on day two.

Boost your cooking skills

More time at home means more time to perfect your skills in the kitchen. This month, Barney Desmazery shows us how to skin a fillet of fish, make next level hot cross buns, work with chocolate, and explains the difference between the syrups you might have in your cupboard.

Clever cooking

We’ve got plenty of recipe inspiration for making food go further in these uncertain times – cook a batch of slow cooker chilli con carne for the freezer, use up vegetable odds and ends in our spring chicken pot pie, and be inspired with four ways to use up that jar of lemon curd in your cupboard, including a lemon curd & orange cake.

Star chefs

We can’t go to the Med, but we can bring it to our kitchens! Ainsley Harriott shares recipes from his latest book, Ainsley’s Mediterranean Cookbook, including one-pot harissa chicken & apricot pilaf and garlic & chilli prawns. Plus, Emma Freud gets storecupboard-savvy as she cooks rigatoni cake with Gennaro Contaldo.