Good Food
type: channel
link: https://www.bbcgoodfood.com
date: 2025-12-15T12:41:10.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: Why wild venison should be on your festive table
items: How to travel sustainably
items: The best leftover Christmas dessert ideas
items: Best vegan restaurants in London
items: What to do with leftover turkey
items: Our October climate heroes
items: The grains trust
items: How to waste less food without trying
items: How to use up leftover sausages
items: Is organic food worth it?

Why wild venison should be on your festive table
type: item
creator: Tony Naylor
subject: Guide
subject: How to
subject: Sustainability
description: Wild venison is increasingly accessible and sustainable, offering rich flavour and a nature-friendly choice for festive cooking
encoded: In recent decades, the number of UK deer has, to quote Forestry England in 2022, “skyrocketed”. With an absence of predators or sufficient culling, deer numbers may have more than tripled since the 1970s – and wild herds roaming freely across the countryside, eating through farm crops, vegetation and saplings, are doing traumatic damage to Britain’s biodiversity. Consequently, national agencies, land managers and private businesses are now encouraging Britain to eat more wild venison. There’s broad agreement that we must cull greater numbers of deer (particularly free-roaming herds), and to make that financially sustainable for stalkers who cull professionally, increasing consumer demand is vital. Wild venison has long been common in gourmet restaurants, especially at Christmas. Arguably, it’s still perceived as meat for the elite, but it’s now making inroads in wider society. It’s becoming easier to buy wild venison, not just from specialist game suppliers and butchers, but in wider food retail (where farmed venison has long been the standard product). New bodies, such as British Quality Wild Venison, are working to expand understanding of what is a marginal meat compared to big sellers such as chicken or pork – but one racking up some impressive wins. Last November, Imperial College London replaced beef on its menus with venison or plant-based alternatives. Using venison from Forestry England lands, 15 NHS trusts now regularly serve venison as part of patient meals and in cafeterias. Since 2023, The Country Food Trust has distributed more than two million free wild venison meals to organisations helping fight food poverty. The sustainability case for eating UK wild venison over intensively farmed meats could not be stronger. It is categorised as a low-intensity food, reared without any need for concentrated feed, medication or built farm infrastructure. Venison’s carbon footprint comes mainly from its methane emissions, which will be reduced by cutting deer number…

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How to travel sustainably
type: item
date: 2025-12-12T10:47:22.000Z
creator: Lulu Grimes
subject: Guide
subject: How to
subject: Sustainability
subject: Travel
description: Discover how to plan greener holidays in 2026, from off-algorithm escapes to low-carbon travel and food-focused adventures that support local communities
encoded: 10 greener holiday planning tips 1. Off-algorithm places Over-tourism and fighting through crowds doesn’t deliver a restful holiday, nor does queuing to see an Instagrammable view. Travellers are opting to skip the obvious and find more real, sustainable experiences elsewhere. Travel company Intrepid publishes a ‘not hot’ list, which suggests places that are both less visited and tourism-ready. Popular destinations are leaning into off-season visits, such as Scandinavia in February (take thermals), promoting sustainable development and helping local communities gain a better quality of life. Sometimes all you need to do is move one or two roads away from the madness to a different neighbourhood, or opt to stay in a nearby town, area or city – for example, Le Marché instead of Tuscany. The same goes for picking where to eat. Social media is full of must-visit lists, but give yourself time to explore, ask locals for advice, and follow your nose to cafes, street-food vendors and restaurants. If something smells good, it probably tastes even better. 2. Sustainability No longer a niche interest, travel that has a positive impact – or at least minimises negative impact – is what travellers increasingly want, along with all the personal benefits that travel brings. According to Booking.com, 93% of travellers say they want to make more sustainable travel choices, and 53% are aware of the impact tourism has on the environment and local communities. Mintel reports that 71% of UK holidaymakers are interested in seeing information about the sustainability of a holiday before they make a booking. In 2025, growing concerns around overtourism have made headlines, prompting more people to consider where and when they travel. Tourist taxes that support local infrastructure – many of which have existed for years – are now being joined by small environmental levies, such as Hawaii’s Green Fee. Travellers increasingly recognise the importance of protecting the places they love. After a…

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The best leftover Christmas dessert ideas
type: item
creator: Natalie Hardwick – Head of Digital Delivery, goodfood.com
subject: Guide
subject: How to
subject: Sustainability
subject: Boxing Day
subject: CAKE
subject: Christmas pudding leftovers. leftovers
subject: climate-contributions
subject: Dessert
subject: Festive
subject: Natalie hardwick
subject: Panettone
subject: Pannetone
subject: Pud
subject: Recipes
subject: Stollen
description: Even after Christmas and Boxing Day, there's always room for dessert! Discover our clever recipes for leftover cake, stollen, panettone and Christmas pudding.
encoded: Christmas desserts are (quite rightly) often rich and indulgent – and after a day of festive feasting, the prospect of ploughing through mince pies and the last slices of Christmas pud may be more than you can stomach. Luckily, any untouched goodies from the big day leave way for many more treats in the days that follow. Maximize the joy of the season with our guide on what to do with leftover Christmas cake. Christmas pudding and cake will often keep for several months, provided they’re sealed and stored somewhere cool. However, other items, like enriched breads, have a much shorter shelf life. Turn them into desserts anew with our clever recipes, sure to help you keep the party going a little while longer. Browse our selection of indulgent desserts below, then check out our leftover Christmas pudding recipes for more inspiration. For more ideas on how to use up Christmas leftovers, take a browse through our family dinner ideas for Christmas leftovers. How to use... leftover Christmas pudding 1. Christmas pudding cheesecake Combine two classic desserts to make a luxuriously creamy cheesecake. Blitz leftover pud with brandy to make a purée, then fold it into the cheesecake mixture. Spicy, creamy and sweet, the crunchy ginger biscuit base and caramelised clementine topping make this a dazzling dessert sure to convert the most ardent Christmas pudding haters. 2. Rye Christmas pudding cookies Christmas pudding is so versatile it can even be incorporated into cookie dough. Rye flour gives these soft and buttery biscuits a deep nutty flavour, which balances perfectly with the sweet, fruity pudding. Sandwich the cooled cookies with clotted cream or ice cream to make a decadent dessert. 3. Christmas pudding ice cream Christmas pudding freezes well and can be turned into an ice cream as easily as stirring some pieces into fresh custard (which can be homemade or shop-bought). This version has a hint of almondy amaretto and is best served with hot toffee sauce. 4. Ginger & Ch…

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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 …

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What to do with leftover turkey
type: item
creator: Alice Johnston
subject: Guide
subject: How to
subject: Sustainability
subject: Christmas
subject: climate-contributions
subject: Festive
subject: Leftovers
subject: Natalie hardwick
subject: Turkey
description: Waste not, want not – when it comes to the big bird there’s bound to be leftovers. We share our favourite leftover turkey ideas and offer some tips on storage.
encoded: Whether you've opted for a full roast turkey, or the more diminutive turkey crown and turkey breast, it's highly likely that there’ll be some meat left after the big Christmas dinner, whatever cut you choose. While the humble turkey sandwich of course has its place, the versatility of this lean, mild meat means it can work much harder. From creamy curries to stir-fries and salads, we've got plenty of ideas for using up cooked turkey and a range of other leftovers. How long does leftover turkey last? According to the Food Standards Agency, if leftovers have been refrigerated within 2 hours, then they should be safe to eat for up to 48 hours. Read more about Christmas food hygiene here. How to handle turkey leftovers safely Let your cooked turkey completely cool, then refrigerate at the first opportunity – within 90 minutes is best. Don’t leave your turkey hanging around all afternoon as it may become unsafe to eat. Bear this in mind before heading for your post-feasting nap. Leftover turkey should be eaten within two days, so if you don’t think you’ll get through it in time, stick it in the freezer in portions. If you do freeze your turkey for a later date, make sure it’s wrapped properly or put in a sealed container to avoid freezer burn. It’s also good to use sticky labels to add dates and descriptions to your frozen goods. If you’re storing your leftover cooked turkey in the fridge, put it on the middle shelf along with all your other ready-to-eat foods. Save the bottom shelf for raw meat and fish. Check out our guides on what to keep where at Christmas, how to freeze food at Christmas and what to put where in your kitchen. We also have plenty more leftover Christmas turkey recipes. Our guide on how to reheat turkey and keep it moist is also useful when using up the meat in leftovers. We also have the top 5 health benefits of turkey which details the nutritional value of this low-fat meat. Our top 30 turkey leftover recipes 1. Leftover turkey fricassee Winter is t…

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Our October climate heroes
type: item
date: 2025-09-24T14:00:26.000Z
creator: Good Food team
subject: Guide
subject: How to
subject: News & Trends
subject: Recipes
subject: Sustainability
description: Meet Meg Haines, working member of Câr-y-Môr, a Welsh Community Benefit Society that aims to revitalise sea and soil, and champions seaweed as a sustainable food source
encoded: 'Why we should be eating seaweed' My background is in dance and circus. When I was in my mid-20s, I met a guy who ran The Pembrokeshire Beach Food Company. He asked what my dad did for a living and when I said he was a fish farmer, he advised him to look into the global network of regenerative ocean farmers, Green Wave. My dad and I found it inspiring and fascinating. With zero input, the potential of sea farming to improve biodiversity and grow food was enormous. Seaweed grown on sea farms also has the potential to sequester carbon, like plants do on land. Câr-y-Môr (‘For the Love of the Sea’) was born around a kitchen table in St Davids – like-minded people committed to developing a business around regenerative farming in the sea and on land. We now grow seaweed and shellfish together on our sea farm, which encourages juvenile marine species to use the site as a nursery. Last year, we brought Pembrokeshire Beach Food Company into the business. Initially, my role was to run a workshop for kids, where I’d also talk to their parents about Câr-y-Môr. Today, I work in the kitchen processing shellfish, then I might give a seaweed talk in the evening or spend the day running a school club. Every day is different and I love working in this beautiful part of the world. Câr-y-Môr is a Community Benefit Society owned by its members who make decisions together. This democratic structure is special; it’s as much my business as it is anyone else’s. Before Câr-y-Môr, I noticed how certain foods would trend. I’m hopeful seaweed is having its moment and we’ll all get into the habit of cooking with it. Education is a big part of Câr-y-Môr. I’m always amazed to see groups of kids tasting seaweed and saying “that’s really nice”! Take their lead and give it a try. Start with roasted veg topped with dried seaweed flakes – I keep a pot of it next to my cooker and sprinkle it into literally everything. Or, to really experience it, try seaweed pesto. Make room for seaweed on your plate It…

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The grains trust
type: item
creator: Tony Naylor
subject: Guide
subject: How to
subject: News & Trends
subject: Sustainability
description: Discover how British growers and producers are transforming pulses, grains and pasta into delicious, sustainable choices for a planet-friendlier future
encoded: The regeneration game: Wildfarmed, UK In the 2000s, Andy Cato toured the world as one half of dance music duo, Groove Armada. But by 2014, the musician and DJ began farming in France, where, battling the weather, weeds and conventional wisdom, he was determined to cultivate his land using regenerative farming methods. Early setbacks almost sunk the project. Farming, says Andy, can be, "a lonely, dark place". But what he learned in Gers, France, fired his ambition. By the time Andy was milling his own wheat and selling bread from his farm bakery, he wanted to offer sustainable food with a "field-to-plate traceable link" to more people. "The mission was, 'how do we make this a high-street choice?'" The answer was Wildfarmed, co-founded with Edd Lees and George Lamb, which, since 2018 has grown into a network of 150 mainly British farms. Collectively, their wheat produces the Wildfarmed flours now found in restaurants and on UK supermarket shelves. Wildfarmed also makes breads and supplies oats and barley; the latter to breweries including Jubel. For farmers, switching to regenerative methods is risky. Conventional farming uses various chemical treatments to, says Andy, "control nature". The regenerative approach, which aims to radically improve soil health, minimises the use of such treatments (Wildfarmed bans pesticides on its crops, for example). Instead it requires farms to work in "collaboration with nature", with minimal ploughing, and fertilising land by intermingling crops, plants and grazing animals, which can be a challenge for newcomers. Wildfarmed eases that transition by offering expert guidance and guaranteed prices to its farmers. As a phrase or concept, 'regenerative farming' is criticised for lacking clear definition and rules. But Wildfarmed farms are required to adhere to key methods and standards, subject to third-party auditing. Wildfarmed also works with scientific partners to verifiably measure the positive impact of regenerative practices, in te…

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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…

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How to use up leftover sausages
type: item
creator: Emily Burg
subject: Budget
subject: Guide
subject: How to
subject: Information
subject: Recipes
subject: Sustainability
subject: climate-contributions
subject: Emily Burg
subject: Everyday
subject: Family
subject: Frugal
subject: Leftovers
description: Read our tips on storing, freezing and defrosting sausages to avoid waste, and discover 35 recipes for making the most of any leftovers you have in the fridge.
encoded: Sausages are a staple of British cuisine. They lend themselves to almost every occasion, whether sizzling away on a barbecue in the sunshine or warming you on a cold winter’s day in a hearty pie or casserole. The UK consumes a staggering amount of sausage per year. In 2014 we reportedly consumed 181,853 tonnes of sausage. However, in 2018 the UK was responsible for 9.52 million tonnes of food waste! Follow our tips on safely storing, freezing and reheating sausages to prevent unnecessary waste. We have 35 fantastic recipes to inspire you to use your leftover bangers, too. How to store leftover sausages Chilled sausages should be kept in the fridge between 1-4C and should be eaten by the use-by date on the packaging. What temperature should sausages be cooked at? When cooking sausages, make sure the internal temperature reaches 70C and holds that temperature for at least 2 minutes. Once cooked, sausages should be cooled, then chilled between 1-4C, where they can be kept for up to two days (but not past the use-by date). To reheat, cook until the internal temp reaches 70C again. How to freeze and defrost sausages Raw sausages can be frozen for up to two months. They should be defrosted in the fridge and only cooked after they are thoroughly defrosted. Sausages that have been defrosted in the fridge can be kept for up to two days in the refrigerator before cooking. We recommend only defrosting the sausages you intend to use in each recipe to ensure minimal waste. 35 ways to use up leftover sausages Hot dogs Hot dogs are a great way to use up sausages. We recommend cooking your sausages on the barbecue in batches and leaving the remainders raw in the fridge to be used later. Spice up your everyday hot dog with our American inspirations, such as our Philly-style cheese dogs loaded with onions, green peppers and a ready-made cheese sauce. Or, our sloppy sausage chilli cheese dogs made with sausagemeat, beans and a spicy tomato sauce. You could also try our delicious hoisi…

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Is organic food worth it?
type: item
date: 2025-09-22T09:03:21.000Z
creator: Mallika Basu
subject: Guide
subject: How to
subject: News & Trends
subject: Sustainability
description: Explore the benefits and considerations of choosing pesticide-free produce, both for the planet and for our health
encoded: Do you mull milk labels or analyse apples wondering whether to spend more for an organic version? You are not alone. Organic products often cost more than conventionally produced food and drink, and our household budgets aren’t getting any bigger. So, is it worth shelling out extra in the weekly shop? The roots of the organic movement in the UK took hold with pioneering farmer and scientist Lady Eve Balfour. In 1943, amidst rationing and the Second World War, she published a book titled The Living Soil summarising the results of her trials comparing organic and chemical farming methods. It challenged the use of synthetic fertilisers and intensive agriculture designed to increase the amount of food produced quickly and cheaply. Three years later, she co-founded the Soil Association. Today, the market for organic food is more buoyant than ever, hitting record sales last year according to the Soil Association. However, the amount of farmland in the UK dedicated to organic farming ‘remains stuck on 3%’ so we’re heavily reliant on imports. Its Organic September campaign aims to raise awareness about the benefits of these food and farming practices to encourage more of it. The choice to buy organic isn’t just for the wealthy. The Organic Research Centre’s 2024 Consumer Insight Report reveals that lower- and middle-income shoppers are now the most frequent buyers of organic food and drink. In fact, those in the highest income bracket tend to be “deal-seekers”, buying organic less often and only when prices align with conventional options. But what does organic mean on the ground? At its heart, it’s about a specific set of standards that work with nature rather than against it. These include no synthetic chemical pesticides or herbicides (weedkillers) unless specifically approved, no genetically modified organisms (GMOs) and high animal welfare standards, with strict rules on the use of antibiotics, feed and housing conditions. Organic farming uses practices that build soil…

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