{"id":254173,"date":"2026-07-13T03:19:03","date_gmt":"2026-07-13T00:19:03","guid":{"rendered":"https:\/\/1kitap1.com\/en\/bbc-good-food-uk-july-2026-bbc-good-food-uk\/"},"modified":"2026-07-13T03:19:03","modified_gmt":"2026-07-13T00:19:03","slug":"bbc-good-food-uk-july-2026-bbc-good-food-uk","status":"publish","type":"post","link":"https:\/\/1kitap1.com\/en\/bbc-good-food-uk-july-2026-bbc-good-food-uk\/","title":{"rendered":"BBC Good Food UK – July 2026 – BBC Good Food UK"},"content":{"rendered":"
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She is also a cookbook author and contributor to Good Food. hen the weather warms up, the way we want to eat naturally shifts. Heavier meals tend to feel less appealing, but that doesn\u2019t mean we need to compromise on nourishment. This meal plan is designed to strike that balance, offering food that feels lighter, fresher and easier to eat in the heat, while still keeping you full and energised throughout the day.<\/p>\n

At the core of the plan is a simple principle: balance. Each recipe includes a combination of carbs, protein, healthy fats and fibre, helping to support steady energy without the need to overthink it. Ingredients such as beans, oats, chia seeds and avocado are used alongside plenty of fresh fruit and vegetables, creating meals that are both satisfying and naturally nourishing. It\u2019s not about strict rules or specific targets, but about building meals that work with your body and your routine.<\/p>\n

Variety is also an important part of eating well, especially during summer, when routines can be less structured. This plan includes a mix of different meal types to keep things interesting and adaptable. Some recipes are ideal for preparing ahead, like the smashed potato quiche, which can be made in advance and enjoyed across a few days. Others are designed for busier moments, coming together in at under 20 minutes, such as the butter bean spaghetti. There are also dishes that can be enjoyed fresh and provide leftovers for the next day, like the crispy rice salad (p75), bringing texture and contrast that feels particularly suited to warmer days.<\/p>\n

Enjoyment is a key part of consistency, so there is space here for something sweet, too. As I have a sweet tooth, and I love pudding, I\u2019ve included a couple of desserts, available exclusively on the Good Food app. There\u2019s scope for a few more snacks and drinks within the daily calorie amount, too. It\u2019s a reminder that nourishing food should still feel enjoyable, not restrictive Importantly, nothing in this plan is designed to be complicated. The recipes use accessible ingredients and straightforward methods, making them realistic to fit into everyday life.<\/p>\n

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ummer is well and truly here, and we\u2019re taking the cooking outside. Turn to page 21 for our main event, focused on eating outdoors \u2013 you\u2019ll find everything you need for the season ahead, from campfire cooking and garden party bakes to picnic-perfect pasties and holiday-at-home feasts.<\/p>\n

Whether you\u2019ve got a grill going, hamper to pack or blanket to throw on the grass, there\u2019s something here for every kind of al fresco occasion. And for those ready to fire up the barbecue with real confidence, head to page 86, where Jamie Oliver shares recipes and know-how from his brilliant new book, BBQ: Easy Grilling, Big Flavour. There are prawn skewers & ajoblanco sauce, sesame chicken burgers and romesco cauliflower, plus Jamie\u2019s essential guide to setting up your charcoal barbecue properly.<\/p>\n

One question that might make you think this month: when it comes to the barbecue, is a meat- or plant-based menu the planet-friendlier choice? Food writer Mallika Basu has done the hard work for us (p130), talking to farmers, chefs and nutritionists to navigate the arguments on both sides. The answer, as ever, is more nuanced than you\u2019d expect \u2013 but well worth reading before you decide what goes on the grill.<\/p>\n

So, fire it up. Pack the hamper. Head outside. Summer doesn\u2019t last forever. Keith Kendrick, Group magazines editor @keithk_goodfood JULY Editor\u2019s portrait GABBY HARRINGTON Recipe BARNEY DESMAZERY Photographer CHELSEA BLOXSOME Shoot director RACHEL BAYLY Food stylist KATIE MARSHALL Stylist JO HARRIS ON THE COVER TURN TO PAGE 32 TO SUBSCRIBE TO THE MAGAZINE AND APP FOR JUST \u00a33.17 A MONTH For subscription queries, visit goodfood.com\/contact-us Turn to page 67 for our dedicated section created with our colleagues at Good Health by Good Food.<\/p>\n

This month\u2019s 16-page mini-zine focuses on nourishing food, with expert advice and recipes designed to help you achieve your summer goals. Welcome to JULY 2026 goodfood.com 3 JULY 2026 goodfood.com 67 16-page special Nourishing Summer Meal Plan DR BOWL\u2019S Divya Sharma combines years of experience as a GP and recipe creator to bring you this easy-to-follow seven-day plan for all-round wellness YOUR AWARD-WINNING TEAM The people who create your favourite magazine every month are a talented bunch \u2013 and here\u2019s the proof!<\/p>\n

We landed a haul of prizes at the BSME Talent Awards. Say hello to\u2026 our ART team Owen Connolly, Laurie Newman, Jordan Edmonds-Moore, Rachel Bayly, Gabby Harrington, Freddie Stewart and Michella Adetunji, and Gillian McNeill (not pictured) our GOOD HEALTH BY GOOD FOOD team Melissa Kuman, Natalie Hardwick and Emma Hartfield, and Isabella Keeling and Lily Barclay (not pictured) SAMUEL GOLDSMITH, editor of the Good Food podcast NATALIE BASS, senior digital reviews writer LOVE OUR COVER?<\/p>\n

This month, our cover recipe was made using Strong Roots Crispy Sweet Potato Fries. For a chance to win a Ninja CRISPi PRO XL air fryer and a Tesco voucher (together worth \u00a3500), see page 28.<\/p>\n<\/blockquote>\n

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.<\/em><\/p>\n

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