Welcome!

As the temperatures soar, our menus are getting a summer update, teeming with vibrant greens, fresh fruit and lighter plates to beat the heat. Midweek meals (p20) showcase free-from recipes this month, omitting dairy, eggs and nuts, while Melissa Thompson encourages readers to fire up the barbecue for an innovative Masala spatchcock chicken (p44).

Those with an adventurous palate can try recipes with unique ingredient combinations, such as the Tahini & white chocolate cookies (p48) and Cheese, chorizo & tomato scone loaf (p60). Our new series Sow, grow, glow offers expert advice for readers who are keen on growing fresh fruit and veg at home - don’t miss our Early peas & beans on toast cover recipe for a simple lunch (p37). You can also find plenty of dessert inspiration, from babka (p48) to Banoffee mess (p45), Devil’s food cake (p54), Stuffed-crust chocolate pizza (p56) and Brownie banana bread (p60).

Happy Reading!

Editor

“Babka is a bake I’ve always wanted to attempt but never got around to. This Blueberry & soft cheese variation offers the perfect shortcut.”

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✴ WEEKEND

34 TOM KERRIDGE

Hosting a dinner party? Make this delectable One-pan pulled beef brisket that is guaranteed to impress.

37 SOW, GROW, GLOW

Discover the best produce to grow for the season.

44 SAVE SUNDAY LUNCH

Make a hearty barbecue feast for the weekend.

48 KITCHEN INSPIRATION

Prepare a unique and flavorful dish for the upcoming weekend from our curated list.

54 NEXT LEVEL DEVIL’S FOOD CAKE

Bake our most decadent chocolate cake ever.

Our recipe descriptions

Suitable for vegetarians. You can freeze it.

Not suitable for freezing.

Easy Simple recipes even beginners can make.

A little effort These require a bit more skill and confidence – such as making pastry.

More of a challenge Recipes aimed at experienced cooks.

Low fat 12g or less per portion.

Low cal 500 calories or less per main.

✴ HEALTH

68 A TOUCH OF SPICE

Opt for a speedy vegetarian main packed with flavours.

70 5 HEALTHY IDEAS

Delicious ways to implement yoghurt in your meals.

56 WEEKEND BAKE

Get the kids involved to create this delectable Chocolate pizza.

✴ FAMILY

59 ENJOY A SPECIAL PICNIC

Bring loved ones together for these family-friendly snacks and treats.

✴ GOURMET LIFESTYLE

74 THE SUITE LIFE

Enjoy a weekend escape in Qatar.

✴ COMPETITIONS WIN!

79 Gift vouchers, meals and plenty more.

Superhealthy Low in saturated fat, 5g or less per portion; low in salt, 1.5g or less; and at least one of the following: provides one-third or more of your daily requirement of fibre, iron, calcium, folic acid and/or vitamin C, or counts at least one portion of your recommended 5-a-day fruit and veg.

Good for you Low in saturated fat, low in salt.

Heart healthy Low in saturated fat, with 5g or less, and low in salt, with 1.5g or less, and high in omega-3 fatty acids.

1 of 5-a-day The number of portions of fruit and/or veg contained in a serving.

Vit C Iron Omega-3 Calcium Folate Fibre Indicating recipes that are good sources of useful nutrients.

GLUTEN FREE Indicates a recipe is free from gluten. Some recipes contain pork. They are clearly marked and are for non-Muslims only. Look for this symbol:

P Contains pork.

Ialways turn to BBC Good Food Middle East for quick and easy recipes as I need to make meals for my family and lunch boxes for my little one and I always find something new and interesting. I really enjoyed the Kids’ Kitchen section, my 5-year-old daughter and I made the Roasted pepper shakshuka. As there were step-by-step photos, she really enjoyed and understood the whole process and with very little instruction from my side. She kept browsing the magazine and asking me to make other recipes as well and I am definitely going to try the Chole with cumin rice and raita next!

Heena Naik

The Ramadan-inspired issue was my all-time favourite read this year. From tantalizing Iftar ideas all the way to gorgeous Ramadan gifting ideas, the magazine was jam-packed with practical content. I’m a big fan of Moroccan food and the sweet and tangy Tagine segment featuring a Moroccan-style chicken with sour cherries and olives really piqued my interest.

Every issue of BBC Good Food Middle East excites me as I am certain that there will be varieties of recipes that are worth trying. I decided to quit eating out this month as I did not have full control over the food we had recently. I flipped through the pages of the magazine and was thrilled to find some food I would love to cook for my family such as Joe Wood House’s Vegetarian feast, Mama Socratous Avgolemoni, and On the table in 30 minutes recipes as it is very important that the food is prepared in a manner that is not just quick but also flavourful. I am beyond words to describe how I appreciate BBC Good Food Middle East for the wonderful content you offer your avid readers like me.

Joanna Karen Alota

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