In der aktuellen Ausgabe von BBC Good Food

• OUR AWARDS
  Britain’s number one food media brand
• LIVING FOR THE long weekend
  Make the most of sunny bank holidays with irresistible recipes to share outdoors amongst friends
• weeknight one-pots
  Keep washing-up to a minimum with these all-in-one dinners, perfect for busy days
• 6 issues for £19.99 plus a copy of Nathan Anthony’s latest cookbook
  Subscribe today and you’ll also receive a copy of Nathan Anthony’s latest cookbook – Bored of Lunch Healthy Air-Fryer: 30 Minute Meals*
• The garden classroom
  Growing fruit and vegetables helps children understand where food comes from, plus they’ll love sowing seeds and watering plants, then eating what they’ve grown
• Why eat 30 plant foods a week?
  We hear from the lead scientist behind a study that promotes a new way of eating to rival the five-a-day approach
• canned fish
  Turn a storecupboard staple into a nutritious dinner
• lunch unwrapped
  Top quick-to-make flatbreads with wholesome creamy hummus and plenty of char-roasted veg
• Spinach
  Fast and easy to grow as a cut-and-come-again ‘baby leaf’ vegetable, or for its larger leaves, you can harvest spinach all year round given the right varieties. It works well in containers, too. Use the mature leaves in a stew or curry and use the raw baby ones in a salad.
• Chard
  A delicious alternative to spinach, chard is easy to grow and relatively low-maintenance. Packed with vitamins, the leaves make a colourful addition to stir-fries and soups and very young leaves are great in salads. The stalks can be cooked separately and are equally tasty.
• Spring greens
  Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard heart of other cabbages. Delicious blanched and tossed in a little butter, stirred through pasta or used in a stir-fry. Spring greens are easy to grow, the only thing you’ll have to worry about is the snails getting to them before you do!
• Sorrel
  Every month our skills editor Barney Desmazery puts the spotlight on an unsung seasonal ingredient.
• 1 base 3 meals
  Roast a chicken on Sunday, then you can turn it into three speedy weeknight meals
• Air-fry… …in 30 minutes
  Fast and fabulous recipes from Nathan Anthony’s new book Bored of Lunch
• Taste wines along the Douro river
  Visit characterful towns and taste delicious produce on this all-inclusive cruise
• Gadget genius barbecue sides
  When entertaining outdoors use your air-fryer indoors to cook the accompaniments
• Sustainable swaps brazil nuts
  Some nuts have a high carbon footprint but you can make choices that have less impact on the planet
• Quick & clever noodles
  Get dinner on the table in 30 minutes or under with a budget-friendly storecupboard staple
• Waste less asparagus
  Instead of binning the ends of asparagus spears, make the most of the whole vegetable with our Middle Eastern-style salad
• Tom Kerridge’s fish for friends
  Make this spiced salmon as an alternative Sunday roast, or any time you’re entertaining
• Atul Kochhar’s biryani
  The Indian-born chef and judge on Amazon Prime’s The World Cook shares his memories of starting out, plus a recipe from Kolkata
• Great-value wines to your door
  Wine expert Henry Jeffreys selects this mixed case of classics and shares a must-try food pairing
• Eurovision party
  We’ll be singing along and serving Euro-inspired canapés, including eye-catching ideas from our contributors
• Try Olive magazine for just £5
  Buy a subscription to Good Food’s sister magazine and get your first five issues for just £5! As well as thoroughly tested recipes and restaurant recommendations, O includes health and interiors features, travel guides, drinks and lots more lifestyle inspiration
• The Ultimate Dunker Challenge
  We Brits love to dunk biscuits in our tea. But which is the Ultimate Dunker? We pitted six of the nation’s favourites against our own recipe to find the winner
• The Good Food dunker
  After extensive research, we’ve created our own dunker, a buttery finger-shaped shortbread sandwich with a malty vanilla buttercream filling. It withstands an impressive seven dunks! Helena Busiakiewicz
• Cooks the books
  Our columnist takes a deep dive into Mexican cuisine with the debut cookbook from Adriana Cavita
• Easy Vietnamese
  Be inspired by simple-to-acheive recipes from Thuy Diem Pham that showcase the Southeast Asian flavours she grew up with
• European treasures
  Cultural and historical landmarks to explore
• 5 of the best pizza ovens
  Make your own fakeaway in the garden with the right kit – we tested a range of models to bring you our favourites
• I learn something new every day
  Even as one of the world’s oldest working chefs, Manju Patel, 87, is still learning new things thanks to her daughter-in-law, chef Dipali Patel
• Raise a glass
  Drink a toast to warmer days with a glass of fizz that has floral notes and a hint of tropical fruit
• picnic pie
  Bake this showstopper for a bank holiday outing or bring-a-dish gathering – you can prep it a day ahead
• Test kitchen secrets
  Content creator Helena Busiakiewicz explains what kombucha is and why it’s good for you
• #socialskills
  Our tips of the month from social media
• BOSS THE BASICS Using butter
  Try our four clever cooking hacks to make the most of this fridge staple
• How to roast chicken like Iain Ganson
  We ask the head chef of the Thames Lido in Reading how to perfect your Sunday roast
• Get out & about
  Enjoy the spring sunshine with artisan food and drink at an event near you
• INTRODUCING CARBON CALORIES
  Living and eating sustainably can be a minefield, but a good place to start is learning more about your food’s carbon footprint and ‘Carbon Calories’ – the results might surprise you
• The 4 ‘S’s to help you cook sustainably
  Incorporate these sustainable cooking mantras into your culinary routine to help you reduce your environmental impact and simplify your approach to healthier, planet-friendly meals
• Stay in a Rick Stein luxury shepherd’s hut
  Enjoy cosy accommodation near the sea and dine at The Cornish Arms
• Get the best from our recipes
  We test them thoroughly to ensure they work for you
• Marvellously marbled
  Impress friends and family with this pretty seasonal bake for a bank holiday treat, served with crème fraîche