BBC Good Food Magazine, October 2014

  • Toffee apple pops

    Toffee apple pops (page 11)

    from BBC Good Food Magazine, October 2014 BBC Good Food Magazine, October 2014

    • Categories: Candy / sweets; Fall / autumn; Halloween
    • Ingredients: apples; golden caster sugar; golden syrup; double cream
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Notes about Recipes in this book

  • Cauliflower & tomato curry

    • saarwouters on November 15, 2017

      Great recipe! Full of flavour and quite spicy. Preparation is quick, which makes this an easy, healthy and delicious vegetarian weeknight dinner.

  • Shepherd's pie with lamb's liver

    • wodtke on October 26, 2014

      The recipe says that you can use chicken livers instead of lamb liver, a substitution that the EYB ingredients list fails to note. I used chicken livers. It might seem that the livers would make it more interesting or innovative, but in fact they don't make much difference. This is a fine middle-of-the road shepherd's pie recipe, no better or worse than many others. Note that it is very time consuming, but not difficult..

  • Sticky sesame chicken & corn with slaw

    • jammydodger on September 18, 2014

      Really good, really cheap way of cooking one of my favourite cuts of chicken -- the wings (which I don't eat often enough). We considered adding a bit of extra spice, but didn't bother, and in the end it turned out they didn't need it; no heat, but they had a lovely nutty crunch that was delicious. The slaw was easy too.

  • Speedy meatball stew

    • wodtke on December 16, 2015

      This is a surprisingly good quick weeknight meal-in-one. I used Aidells meatballs from Costco. Dead easy and better than you would expect from reading the recipe. Love it when that happens.

  • Chicken Parmigiana

    • Ro_ on October 05, 2019

      A great recipe to feed guests for a casual dinner - practically everybody likes breaded chicken + tomato sauce + a cheesy topping, so it's a good bet if you're not sure of guests' tastes. I assembled and grilled the dish as instructed, then left in a warm oven for about 40 minutes until we were ready to eat, with no problems. Could probably leave warm like that for up to an hour and a half I'd think. Serve with sauteéd or roasted potatoes and a green salad.

  • Harissa aubergine kebabs with minty salad

    • debkellie on March 13, 2016

      If you like super hot foods then marinate the aubergine in the harissa for a couple of hours .. I won't do that again!

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  • Published Oct 01 2014
  • Format Magazine
  • Page Count 154
  • Language English
  • Countries United Kingdom

Publishers Text

Each issue is packed with over 100 recipes for everyday meals, easy entertaining and dishes from celebrity chefs. Every recipe is tested by the Good Food cookery team, and the team's tips will help you every step of the way. Plus, each month the TV section includes recipes from popular cookery programmes. Whether you are a beginner or want to create something new and exciting for every meal of the month - this is the magazine for you.