Author: Healthy Diet Tips

Georgia is a foodie traveller’s dream, with a unique cuisine influenced by diverse neighbours. With Russia, Turkey, Armenia and Azerbaijan at its borders, its cuisine shows similarities with both the Middle East and Central Asia, whilst making use of the abundant nuts, pomegranates and cheese from the country.The earliest evidence of winemaking was found in Georgia, meaning that many travel to the country for its wine alone.Tbilisi, its capital city, is an exciting and convenient destination, with new direct routes from UK airports, and the fantastic wine region of Kakheti within reach.KhachapuriGeorgia’s national dish is the khachapuri, which is a…

Recipe tipThe Tangzhong methodIf you’ve ever wondered how bakery-style buns become so light, fluffy and soft, the answer often comes down to two things: an enriched sweet dough and the tangzhong method. Sweet dough is usually made with butter, milk, eggs and sugar, which all create rich flavour anda tender crumb. This style of dough also stays softer for longer than standard bread dough would. Many modern bakers take this a step furtherby making a tangzhong first, which involves cooking a small portion of the flour and liquid into a paste before adding it to the dough. The paste helps…

One base, three twistsBeans on toast with maple bacon crumbleHeat the oven to 200C/180C fan/gas 6. Arrange 6 rashers smoked streaky bacon in a single layer on a baking tray lined with baking parchment. Cook in the oven for 5 mins until starting to turn golden. Flip the bacon over, then brush over 1 1/2 tbsp maple syrup. Return to the oven for 12-15 mins until the bacon is dark brown and crispy. Leave to cool completely on the tray (the bacon will continue to crisp up as it cools). Finely chop the cooled bacon or whizz in a food…

Recipe tipPuttanesca roast chickenThe same punchy puttanesca flavours of the traybake base work brilliantly for a one-pan roast chicken. Mix the oil, garlic, chilli flakes and tomato purée together as before, then rub the mixture all over a whole chicken and season well. Roast for 40 mins in a roasting tin as before, then lift the chicken onto a board and stir the tomatoes, olives and capers into the sauce in the tin, scraping up any sticky bits. Sit the chicken back on top and roast for another 40 mins, or until the chicken is cooked through and the sauce…

An old-school California date shake is definitely not a smoothie. A specialty of Southern California’s Coachella Valley, where date palms thrive in the desert climate, it’s a rich, sweet milkshake that’s spawned countless iterations made with frozen bananas, almond milk, Greek yogurt, or nut butter. This date shake recipe keeps the focus on the dates and store-bought vanilla ice cream.Pitted Medjool dates give the shake its signature caramel-like sweetness and thick texture, while a pinch of cinnamon brings warmth. Our version also adds tahini for nutty flavor and an extra-silky texture. For the smoothest shake, soak the dates in hot…

Meet Lulu Lulu Grimes is Good Food’s head of brand trust, and previously served as our managing editor. “Okra is one of my favourite vegetables. I spent my early childhood in India and grew up eating it as an everyday vegetable – it was easily grown and widely available. In the area of London where I live now, I can buy it both fresh and frozen, and always have a bag of frozen sliced okra in the freezer. I like it fried with turmeric and cumin.”   What is okra?Okra, also known as ladies’ fingers, bhindi or gombo/gumbo, is the…

Combine the paprika with 1 tsp black pepper, the caraway seeds, garlic granules, dark brown sugar and fine sea salt in a small bowl. Sprinkle 2 tsp of the spice mix over the onions, and stir to coat well. Sprinkle the rest of the spice mix all over the pork, making sure to rub it into the cuts you’ve made. Sit the pork on top of the onions, then roast in the oven for 20 mins until the skin has puffed up. Pour the cider into the tin around the pork, scraping up any caramelised bits, then cover the tin…

Put all the fresh mushrooms in the pan over a medium heat. Season with a large pinch of salt, stir, then cover with the lid and cook for 5-6 mins, shaking the pan halfway through, until the mushrooms have started to release their water. Cover and continue to cook for 12 mins, shaking halfway through again, until all their water has been released. Cook for 4-5 mins more, stirring well, until the water has evaporated and the mushrooms have darkened and are browning and reduced in size. Stir in the remaining butter, the garlic, cooked shallots and chopped porcini, seasoning…

The Good Food podcastMusical comedy duo Flo & Joan join us to talk food, family, life on the road and the stories behind their latest shows. They reveal why the thought of Andrew Lloyd Webber turning up to their one-man musical is the stuff of nightmares, how they created a new show using another band’s abandoned setlist, and what it’s really like performing and eating your way through Edinburgh Fringe.Plus, we hear about a spectacular cooking disaster involving a fistful of cloves, mushroom soup with unfortunate consequences, an alarming relationship with crisps and the secret to a properly good bacon…

Preserve the flavour of sweet summer and autumn fruit in jar with our best ever jam and jelly recipes. Make the most of homegrown produce, forage in the hedgerows, or buy what’s good value because there’s a glut. Or, if you live near a suitable farm then there’s the option to PYO. Read on for Lulu’s top tips for making jams, jellies and preserves.Meet Lulu Lulu Grimes is GoodFood’s Head of Brand Trust and previously served as our managing editor. She makes jam every year using the fruit from her loganberry which she grow in a pot in her very…