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In this new issue...

It’s our birthday! Good Food turns 30 this month so we’re looking back at what has happened in food over the past three decades. From Veganuary to spiralizing, we reflect on the new foodie terms and innovations that have occurred, while Victoria Moore charts how the wine market has changed. Plus, what’s a celebration without cake? Try our epic rainbow zebra cake, perfect for a party. 

This month, there are over 70 recipes to try. Rosie Birkett bakes with blackberries, Diana Henry makes the most of olive oil, and Saturday kitchen regular Ching-He Huang cooks oyster sauce chicken. Plus, are you going back to university or know someone who is? Don’t miss our best student kitchen buys, lunchbox hacks and easy recipes for teens.

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In this month's issue

30th birthday special

Celebrating 30 years of Good Food, we look back at the pioneering food milestones of the past three decades, from passing fads to pivotal moments in British food. Plus, boost your cooking skills with our 30 kitchen tricks and tips, including how to perfectly poach an egg, line a tart tin, make caramel and crack crackling!

Best ever Indian celebration dishes

Spice up your life with sensational dishes from some of the UK’s top influencers in Indian cuisine. Choose from old Delhi-style butter chicken, Punjabi chickpea curry channa bhatura, South Indian Malabar prawns, a hearty railway lamb curry or try a twist on the picnic classic with spiced Bengali scotch eggs

Easiest ever

Conquer busy days with our easy, freezeable dinners, including meatball black bean chilli, spicy harissa aubergine pie and sausage ragu. Plus, eating healthily midweek doesn’t have to be expensive – we bring you budget-busting, healthy meals including turkey escalopes & giant couscous, butterbean, mushroom & bacon pot pies, and spicy ‘vedgeree’.

Star chefs

To mark Good Food’s 30th birthday, Tom Kerridge shares his desert island dinner, cooking dishes that have meant the most to him over his career. There’s chicken liver parfait to start, a hearty main of beef ragout with hand-cut pappardelle and dessert is classic bread & butter pudding. Plus, Emma Freud makes baked Alaska with Monica Galetti, and Jose Pizzarro cooks recipes from his newest restaurant, The Swan Inn.

Eat like a local

We visit some of the most exciting far-flung foodie destinations, sampling fresh oysters, crispy fried chicken & waffles and artisan coffee in San Francisco; fresh ceviche and punchy pisco sours in Chile; sublime shawarma and huge, Lebanese feasts in Beirut and a melting pot of global cuisines in trendy Toronto. Back in the UK, we discover the best places to eat and drink in Birmingham.