Managing director, food Alex White
Group editor-in-chief Christine Hayes
Commercial director Simon Carrington
CONTACT US
firstname.surname@immediate.co.uk
Group advertising and partnerships director Jason Elson
Audience engagement director Julia Rich
CONTENT
Group magazines editor Keith Kendrick
Group
managing
editor Lulu Grimes
Deputy
magazines
editor Janine Ratcliffe
Food
director Cassie Best
Senior
food
editor Nadine Brown (maternity cover), Anna Glover
Skills
&
shows
editor Barney Desmazery
Food
copy
editor Samuel Goldsmith
Recipe
developer Ailsa Burt
Cookery
assistant Helena Busiakiewicz
Senior
administration
assistant Rachel Gunter
DESIGN
Group creative director Ben Curtis
Art
directors Rachel Bayly, Gillian McNeill
Design
hub
manager Gabby Harrington
Senior
multimedia
designer Cloe-Rose Mann
Multimedia
designer Freddie Stewart
Junior
multimedia
designer Emma Winchester
COMMERCIAL
Head of partnerships Marc Humby
Project
coordinator Jenny Goff
CONTRIBUTING EDITORS
Joanna Blythman Marverine Cole David Crawford (TV) Henry Jeffreys Tom Kerridge Victoria Moore Tony Naylor Melissa Thompson Kerry Torrens (nutrition)
Group digital editor Lily Barclay
Editor,
bbcgoodfood.com
Natalie Hardwick
Associate
editor,
bbcgoodfood.com
Amanda Nicolas
Editor,
olivemagazine.com
Alex Crossley
Health
editor Tracey Raye
Digital
content
producer,
health Isabella Bradford
Reviews
editor,
awards,
food
&
drink Lucy Roxburgh
Reviews
editor,
appliances Anya Gilbert
Premium
content
manager Katie Meston
Audience
development
executive Alice Johnston
Digital
writer Emily Lambe
Digital
assistant Helen Salter
SUBS
Group content & production manager Stella Papamichael
Deputy
content
&
production
manager Marianne Voyle (maternity cover), Fiona Forman
Chief
sub
&
production
editor Dominic Martin
Senior
sub-editor Sarah Nittinger
Sub-editors Hannah Guinness, Katie Hopkins
INTERNATIONAL
Director of international licensing & syndication Tim Hudson
Syndication
manager Richard Bentley
International
partners
manager Molly Hope-Seton
AD SERVICES
Ad services director Sharon Thompson
Display
ad
services
manager John Szilady
Ad
services
manager Eleanor Parkman-Eason
Senior
ad
services
co-ordinator,
display Sarah Barker
Ad
services
co-ordinator Hugo Wheatley
Ad
services
co-ordinator,
inserts Agata Wszeborowska
LIVE EVENTS
Portfolio director, food & festivals Sophie Walker
Head
of
commercial Rachael Clarke bbcgoodfoodshow@immediate.co.uk
ADVERTISING
Head of clients and strategy Catherine Crosby
Business
development
manager Rachel Dalton
Account
manager Margaret McGonnell
Senior
cross
media
executive Cressida Ward
Business
development
manager Ashley Snell
Head
of
digital James Walmsley
Head
of
monthlies,
inserts Steve Cobb
Team
lead,
IM
Direct Jemma Hayes
Regional
business
development
manager Nicola Rearden
For all advertising enquiries, please email: imfood@immediate.co.uk
MARKETING & SUBSCRIPTIONS
Publishing manager Tom Townsend-Smith
Digital
marketing
manager Amy Donovan
Digital
marketing
executive Lara-Jane Johnston
Social
media
lead Sonia Rowe
Senior
PR
manager Natasha Lee 020 7150 5472
Reader
offer
manager Liza Evans
Subscriptions
director Helen Ward
Direct
marketing
manager Sally Longstaff
Direct
marketing
executive Amy Corbett
Head
of
newstrade
marketing Martin Hoskins
Newstrade
marketing
manager Alex Drummond
PRODUCTION
Production, sustainability & ethical director Koli Pickersgill
Production
manager Lee Spencer
Senior
repro
technician Darren McCubbin
Repro
technician Jonathan Shaw
DIVERSITY & INCLUSION
Diversity & inclusion manager Ridhi Radia
Executive chairman Tom Bureau
CEO Sean Cornwell
COO
&
CFO Dan Constanda
BBC STUDIOS, UK PUBLISHING
Chair, Editorial Review Boards Nicholas Brett Managing director of consumer products & licensing Stephen Davies Director, magazines and consumer products Mandy Thwaites Compliance manager Cameron McEwan
MAGAZINE EDITORIAL REVIEW BOARD
Commissioning editor, factual Patrick McMahon Head of content production, Wales & West of England Colin Paterson Sue Price Nicola Lando
BBC GOOD FOOD BOOKS
Editorial director Lizzy Gray Editor Joanna Stenlake jstenlake@penguin randomhouse.co.uk
Get the best from our recipes
We test them thoroughly to ensure they work for you
Read the recipe before starting. Basic storecupboard ingredients, like salt, aren’t included in the ingredients list. Use standard measuring spoons for accuracy, especially for things like spices, yeast and salt. Where possible, we use humanely reared and produced British meats, poultry and eggs, and sustainably sourced seafood. To help avoid waste, we suggest how to use any leftovers you may have from our recipes. Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella. We try to avoid using plastic. You’ll find instructions to wrap or cover, but we won’t specify what to use unless it’s vital to the recipe.
Helping you to eat well
Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the official recommended amount an adult should consume daily. Energy 2,000 kcals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (please note RIs for total fat, saturates, sugar and salt are the maximum daily amounts).
Healthy recipes are checked to ensure they have a low amount of saturated fat, sugar and salt per 100g, equivalent to green on a traffic-light label. On a per serving basis, Good Food require the saturated fat to be 5g or less, salt 1.5g or less and sugar, 15g or less per serving.
Low-fat recipes in Good Food are low per 100g, or 12g or less per serving.
Low-calorie recipes have 500 calories or less per main course, or 150 calories or less for a dessert. We also include the number of portions of fruit and/or veg in a serving, and highlight recipes that supply a third of the daily requirements of calcium, iron, folate and vitamin C, and a good source of fibre and omega-3.
Balanced recipes contribute to your five-a-day, include starchy carbohydrate, a lean source of protein and dairy, or plant-based alternatives. These recipes also use unsaturated oils in small amounts, and all components of the main meal are included in the analysis – only seasonings are excluded as ‘to serve’. Saturated fats, sugar and salt are medium per 100g, or amber on a traffic-light label.
How we label our recipes Vegetarian (V) or vegan recipes are clearly labelled, but be sure to check pack ingredients.
Freezing (❄) Can be frozen for up to three months unless otherwise stated. Defrost thoroughly and heat until piping hot.
Recipes for advertisement features are checked by our cookery team but not tested by us.
Our gluten-free recipes are free from gluten, but this may exclude serving suggestions. For more info, visit coeliac.org.uk.
We are unable to answer individual medical or nutritional queries.
This magazine is published by Immediate Media Company Limited under licence from BBC Studios © Immediate Media Company Limited, 2020. Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT