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31/12/2025

It's New Year's Eve! What are you cooking to celebrate? Show us!

31/12/2025

Here's your Twixmas brunch sorted 🥯

Ailsa came in confident with this one – and you agreed. This chopped smoked salmon bagel was one of your favourites in our bagel series earlier in the year. It might seem simple, but chopping and mixing means you always get the perfect bite with a little of all the ingredients.

What's going in your bagel? Try this one below then let us know your favourite fillings in the comments.

Chopped bagels
SERVES 2
PREP 10 mins
NO COOK
EASY

100g soft cheese
100g smoked salmon
4 dill sprigs, leaves picked
½ small red onion, sliced
¼ cucumber, halved
2 tbsp capers
1 lemon, zested
4 bagels, toasted, to serve

On a chopping board, put the cream cheese, smoked salmon, dill, red onion, cucumber, capers and lemon zest. Run your knife through until everything is finely chopped and season to taste. Spread on top of the toasted bagels and serve.

30/12/2025

Lasagne or enchiladas tonight? Have both!

Cassie takes all the satisfying layers of a lasagne with spicy Mexican-style flavours to make this amazing enchilada pie. You've rated it five stars more than 250 times and it's easy to see why – quick to make, a few storecupboard ingredients, packed with veg and can be frozen. It's a win all round.

Search 'enchilada pie' on the Good Food app for the recipe where you can find all the rest of 2025's top recipes including sticky toffee mug cake and smashed bagels.

30/12/2025

What’s your go-to New Year’s Eve party snack?

30/12/2025

We see that box of random cheese offcuts 🧀 👀

Luckily, we have something incredible you can make with them – a comforting, oozy mac 'n' cheese. It even uses up the stale leftover crackers to create a crunchy, herby topping. Even better, it's freezable, so you can have some serious comfort food in January 🙌

Get the recipe by searching 'cheeseboard mac 'n' cheese' on the Good Food app, where we've got lots more ideas for using up your leftovers.

29/12/2025

Forget the leftovers sandwich, this is what to do with that turkey 🥗

Dominique Woolf is back with another brilliant way to use up Christmas ingredients with maximum flavour. Her zingy Thai-inspired salad is fresh and spicy – perfect to give you a break from all those rich festive dishes. This is one you want in your repertoire!

Try the recipe below and head to the Good Food app for more great ways to use up Christmas leftovers.

Thai-inspired crispy rice salad with leftover turkey

Prep 10 mins
Cook 10-15 mins
Serves 2

175g cooked turkey or any other leftover meat, shredded,
50g red cabbage, finely shredded
50g (5 tbsp) sweetcorn or peas
½ red onion, thinly sliced
2 large handfuls of mint, chopped
2 large handfuls of coriander, chopped
50g roasted peanuts, roughly chopped

lettuce leaves, to serve

For the rice
200g cooked rice, cooled (about 80g uncooked)
½ tbsp Thai red curry paste
⅛ tsp salt
3 tbsp cornflour
2 tbsp neutral oil

For the dressing
6 tbsp lime juice
3 tbsp light brown soft sugar
3 tbsp fish sauce
1-2 red chillies, finely chopped (seeds removed if you prefer less heat)

1. Mix the rice with the curry paste and salt, then stir through the cornflour until well coated.
2. Heat the oil in a large frying pan over a medium heat. Add the rice in a thin layer and press down. Cook for 5-7 mins until a golden crust forms, then flip in sections and cook the other side until crisp. Remove and leave to cool.
3. Whisk together the lime juice, sugar, fish sauce and chillies until the sugar has dissolved.
4. Break the crispy rice into chunks and put in a large bowl with the turkey, cabbage, sweetcorn, onion, herbs and peanuts.
5. Pour over the dressing, mix well and serve straightaway, using the lettuce leaves to scoop.

29/12/2025

Guess the favourite pudding of 2025... 🍮

Our easiest ever sticky toffee was on a lot of your 'to-make' lists this year. Anna shows you how to do it in the microwave so it's quick and single-serving – perfect for when you fancy a little sweet treat all to yourself.

Did you try it? Let us know in the comments and get the recipe below.

Microwave sticky toffee pudding
SERVES 1-2 PREP 2 mins COOK 3 mins EASY

For the sponge
2 dates, pitted and finely chopped
2 tbsp light brown soft sugar
4 tbsp self-raising flour
2 tbsp neutral oil
1 egg

For the toffee sauce
1 tbsp butter
2 tbsp light brown soft sugar
2 tbsp double cream

1. Put the toffee sauce ingredients into a large heatproof mug and cook on high for 30 seconds, stir, then cook for another 30 seconds-1 minute until you get a bubbling toffee sauce. Carefully pour half of the sauce into a separate dish.
2. Add the dates to the remaining sauce in the mug, along with the rest of the sponge ingredients, and stir well. Cook on high for 2 mins, until the sponge is well risen, and springs back when pressed. Pour over the remaining toffee sauce, and a drizzle of cream, if you like.

28/12/2025

Still making your way through Christmas turkey leftovers?

We're giving it a serious glow up with these chipotle tacos. Inspired by popular birria tacos, these are made with crispy tortillas, juicy spiced turkey and a leftover gravy turned consommé for dunking.

Get the full recipe by searching ‘Chipotle turkey tacos’ on the Good Food app, or head to the link in our bio.

28/12/2025

Betwixtmas is upon us which easy recipe will you be cooking?

27/12/2025

Leftover roasties? We’ve got you 🥔✨

Dominique Woolf is back with another clever leftovers hack – today: potatoes. Smash your roasties in the pan with any leftover veg, fry until golden and crispy and top with her spicy-sweet-nutty dressing.

Get the full recipe below and find lots more inspiration for your festive leftovers over on the Good Food app.

Smashed leftover potato salad with chilli-tahini dressing

Prep time: 5 mins
Cook time: 10 mins
Serves: 4

3 tbsp oil
500g leftover roast potatoes
150g leftover cooked veg (such as carrots, parsnips or Brussels sprouts), chopped into bite-sized pieces
4 tbsp tahini
4 tbsp chilli oil with bits (mostly the bits wanted)
2 tsp light soy sauce
2 tsp runny honey
2 tbsp rice vinegar
2 tbsp water

To serve
1 spring onion, finely sliced

1. Heat 2 tbsp of oil in a large frying pan over a medium-high heat. Once very hot, add the roast potatoes and flatten slightly with the base of a ramekin. Leave for a few minutes to form a crust, then cook for around 10 mins, turning occasionally, until golden and crisp all over. Remove and place in a large serving bowl.
2. Heat the remaining 1 tbsp of oil in the pan then add the leftover veg and fry for a couple of minutes until slightly charred.
3. Meanwhile, whisk together the tahini, chilli oil, soy sauce, honey, rice vinegar and water.
4. Add the veg to the potatoes, then pour in the dressing. Toss gently to coat. Scatter with the spring onions and serve.

27/12/2025

This cake will make you star baker of the year 🍊✨

Next up in your favourite 2025 Good Food recipes is our zesty orange and olive oil cake. Olive oil cakes have been trending for a while and this one is made extra special with a citrus zing and a rosemary and cardamom soaking syrup for maximum moisture.

Search ‘Orange olive oil cake’ on the Good Food app to get the recipe, where you can find lots more baking inspiration.

26/12/2025

What do you do with your Christmas leftovers?

If you're bored of Boxing Day sandwiches, why not try Dominique Woolf's Thai-inspired recipe instead? She uses up leftover turkey, as well as any veg like carrots or sprouts, in her Thai coconut noodle soup. It’s warming, fragrant and the ultimate Boxing Day comfort food! 🍜

Get the full recipe below, and find lots more ways to use up Christmas leftovers over on the Good Food app.

Thai Coconut Turkey Noodle Soup

Prep time: 10 mins
Cook time: 10 mins
Serves: 2-3

1 tbsp neutral oil
2 tbsp good quality red thai curry paste
2 spring onions, sliced
800ml chicken stock
200ml coconut milk
6 slices fresh ginger

2–3 tsp sugar
1–2 tsp fish sauce
200g cooked turkey, shredded
100g vermicelli rice noodles
1 carrot, julienned
4 brussels sprouts, shredded

To serve
Crispy chilli oil
1 lime, cut into wedges
Fresh coriander

1. Cook the noodles according to the packet instructions, drain and divide between two bowls.
2. While they cook, shred the sprouts by thinly slicing and separating the layers with your fingers.
3. Heat the oil in a large saucepan over a medium heat. Add the curry paste and stir-fry for a few moments until fragrant, then add the spring onions and cook for another 30-60 seconds.
4. Add the chicken stock, coconut milk, ginger, fish sauce and sugar, and bring to a simmer.
5. Taste and adjust with extra fish sauce or sugar if needed.
6. Add the cooked turkey and simmer for a few minutes until warmed through.
7. Divide the soup between the bowls and top with the carrot, sprouts and coriander. Squeeze over the lime and drizzle with chilli oil to serve.

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