It’s true, January 1 dawns looking exactly the
same as the day before. But it is human nature
to need calendars, and years, to help mark the
passage of time, and beginnings and ends. And
so it is that this is the month we all decide to
start afresh and try new things.
Inevitably, the focus shifts to wellbeing, with
many of us deciding to make the start of a new
year the ideal time to start off on a new health
or fitness regime.

BBC Good Food Middle East is the regional edition of one of the world’s most popular food magazines. It is the definitive foodie read in the Middle East, with tried & tested recipes, the latest food news and views, chef interviews, restaurant updates and lots more. From cooking with top international chefs, inspiration for everyday meals and stylish home entertainment, expert tips and tricks, to the latest news and product picks, reviews, culinary travel features, global cuisines, and health and nutrition advice, it’s all here.

Over the years, the month of January began with a serious overhaul of my diet, mainly due to the overindulgent festive season. This year, instead of consuming salads and soups for weeks – to lose the extra pounds – I’m focusing on nutritious meals packed with an abundance of fresh produce. The January issue reflects this ethos, and inside, you will find wholesome meals to make the most out of your festive leftovers (p18), alongside a delish Mushroom eggs benedict (p32) and a wide selection of fish and seafood recipes. For cosy nights in, make a batch of Hot chocolate (p36), Winter specials (p39) and a hearty loaf and tart with oats as the star
ingredient (p50).

Bring out your cookie cutters andbaking equipment for a month filled with festive cheer, sumptuous treats and gorgeous bakes including our cover star, the Ultimate red velvet cake (p40). The December issue hasplenty of inspiration to keep you
going until next year, and if you needa nifty Christmas plan to getstarted, turn to page 45 for aschedule, freezing tips and a turkey recipe with all your favourite
trimmings. Impress a special someone with a festive menu for two,curated by Tom Kerridge, and don’t miss our make-aheadChristmas pud (p32), for a hassle-free cooking experience on the day of your seasonal gathering.

Celebrate cooler days and sunshine with an al fresco feast. It’s time to fire up the grill and set the table, for a pleasant meal outdoors. I’ll be making a beeline for parks with barbecue zones, armed with ingredients for our delectable Fall-off-the bone sticky ribs and Buffalo chicken burgers with slaw – turn to page 40 for more recipe ideas.


It’s our Birthday! BBC Good Food Middle East turns 14 this year and it’s all thanks to you, our loyal readers! Those who have been reading the magazine for over a year may already know that October happens to be one of my favourite months. I’ll be baking our cover star, Rainbow cake (p42), not only to celebrate the brand’s birthday, but also mine!

Summer isn’t over just yet. This month, we’re cooling down indoors with a selection of delectable recipes, some of which make us reminisce past travels. If like me, you are craving fresh Mediterranean flavours, turn to page 38 for everything from succulent kebabs to a traditional gnocchi Pomodoro and Basque cheesecake. You will be tempted to invite friends over and impress them with your culinary skills.

Seasonal menus are in full swing at most restaurants. Even though temperatures are soaring, I’ve been making the most out of my spare time by experiencing the latest summer additions around town, all brimming with fresh ingredients and invigorating flavours.

The summer of 2021 has officially begun! Brunch is back, Euro Cup 2020 is on, and countries across the world are gradually opening up their borders for travel. It’s also that time of year when produce aisles come alive and vibrant, fresh seasonal fruit and veg beckon, so do make use of it - our Summer kitchen recipe feature offers plenty of inspiration

In this issue, you can find updated bakes (page 26) as well as healthy and vegetarian recipes for the weekdays. For a hearty Iftar spread with a focus on dried fruits, and inspiration for your Eid meal, turn to page 30 and 34.

What says comfort more than a decadent pudding? Gather the ingredients and make a weekend activity out of baking. Sweet and indulgent, take your pick from peanut butter and jam pudding, tiramisu meringue roulade and banoffee pie, to name a few scrumptious options. Turn to page 42 to get started.

The May issue also highlights regional news, dining deals, and Eid getaways, for those looking to escape to cooler climes, relax (safely) and rejuvenate over the long weekend.

Whether you’re cooking an indulgent feast for your family this Ramadan, or making budget-friendly meals with pantry ingredients, there’s plenty of inspiration in this issue to enhance your cooking experience. The April editions boasts a special collection of recipes that honour the region’s culinary heritage. Award-winning cookbook author Diana Henry showcases modern recipes that focus on this season’s most delectable fruit, dates; while Chef Tom Kerridge’s Indian-inspired fakeaway menu is a great reason to save on takeout and whip up an aromatic meal at home. 

Celebrate the women in your life by pampering her with gifts, a special zesty showstopper, and/or afternoon tea. The March issue has plenty of fantastic dining deals for International Woman’s Day and Mother’s Day. Inside, you will also find brilliant brunch recipes, cosy meals, weeknight suppers, a guide to freezing food and nutritious 

Love is in the air this month! The February issue is brimming with romance foods, a special cheese menu for two, Valentine’s Day meal ideas, dining experiences, and a luxe staycation at Burj Al Arab. Celebrity chef Tom Kerridge shares a hearty menu for meat-lovers, and a delish roast to prep ahead, so you can relax over the weekend. Inside, you will also find wholesome pizzas, pancake recipes for Shrove Tuesday and quick, easy suppers for weeknights.

It’s time to kick-start your healthy eating regime and embrace Veganuary. The January issue is brimming with an extensive selection of meat-and dairy-free recipes for daily inspiration. You will also find wise ways to shop and cook, sustainable grilling tips, and a guide to seasonal eating. As usual, we have wholesome midweek meals, baking ideas, light lunches and all-time family favourites. Let your culinary adventures begin!

Bring out your mixing bowl and try our absolutely gorgeous cake cover star to get into the festive spirit. Christmas isn’t complete without mincemeat and we have four marvellous ways to choose from, as well as make-ahead sauces and sides, celebration centrepieces, beef recipes, traditional desserts, nutritious party platters and more. 2020 will definitely go down in history. If anything, it made us appreciate food even more, reduce food wastage and stretch our groceries to minimize trips to the store. Keeping this mind, we’ve put together a sustainable Christmas feature, so you can continue being eco-friendly this season with our nifty tips and tricks.

The November issue is packed with everything you need to enjoy al fresco dining, from brunch ideas and new hotspots (with terraces) to an extensive selection of mouthwatering meals apt for Autumn/Winter. You will also find speedy suppers, nutritious lunches, afterschool munchies, BBQ delights and delish treats to indulge in while camping. Those looking to up their grill game will find creative rub and seasoning recipes, tips and techniques. Don’t forget to read our last-minute turkey guide for Thanksgiving and the festive season ahead.

It’s our thirteenth birthday! Bring out your baking equipment and try our cover star, the Harvest Showstopper cake, to celebrate with us. This issue is brimming with autumn-winter specials, steak suppers and wholesome meals that you can batch-cook. For a weekend special, try Tom Kerridge’s DIY kebab shop menu to bring the doner experience to your table. And since Halloween is just around the corner, keep children busy and entertained with our selection of spooky ghoulish treats, from eyeball fruit punch to slime pies. Enjoy cooking!

Welcome to the August-September issue. Since most of us haven’t travelled this year, this summer issue offers escapism to satiate your wanderlust. Try our cover recipe, the giant Portuguese custard tart, alongside other traditional specialities from Spain, Italy and Greece, to recreate the holiday atmosphere at home. The end of this month also marks the start of the new academic year. We’ve included a selection of back to school recipes to make lunchbox prep as stress-free as possible. To keep you inspired until the next issue, take a look at our one-pot meals, effortless dinners, sweet and savoury pies, and the latest in menu launches and summer deals around town. Happy reading!

Inside this summer issue, you’ll find everything from quick and easy recipes to family meals, nutritious bowls and a 30-minute menu using fresh seasonal produce. There’s been a surge in online searches, specifically for bread, and nothing makes us happier than knowing that people are stepping into the kitchen to experiment and bake. Our step-by-step Sourdough starter recipe includes tips and tricks for a stress-free experience. Give it a go and tag us at @bbcgoodfoodme. We’d love to see the fruits of your labour.
Keep children entertained with our picnic treats and enjoy the spread in your backyard or a corner of the living room. We also have an ice cream terrine recipe that serves as the perfect accompaniment to this sweltering heat. To treat dad to something special this Father's Day, celebrate the man in your life by serving a breakfast bap in bed, followed by tandoori chicken shawarma (our cover recipe), and a warm, decadent skillet cookie - a great baking project with the kids.

Having more time on our hands to cook those not so ‘quick and easy’ recipes lately has been wonderful, but there’s no denying that staying at home 24-hours a day can be tough. We’re finding refuge in the kitchen, and delight in watching our families enjoy the meals we prepare – there’s something comforting about cooking a hearty meal and having your loved one ask for seconds, isn’t there? 
Inside this month’s comfort issue you’ll find pages of heartwarming recipes sure to lift your spirits during these difficult times.
What says comfort more than a warming pie? Gather the ingredients to make your preferred filling and spend an afternoon in the kitchen creating a homemade pie to be proud of – we have a great selection of recipes inside. Our ultimate comfort food recipes are also sure to go down a treat. Start with a serving of baked bolognese stuffed pasta topped with melted mozzarella and parmesan, and finish up with warm fig sponge pudding. Let’s find comfort in cooking. 


As we navigate uncertain times and retreat indoors, we’ve curated the April edition to help you create delicious meals at home for you and your family. Whether it be cooking an indulgent feast for upcoming celebrations of Easter and Ramadan, or making budget-friendly meals that utilise store cupboard ingredients, we have plenty of meal plans available in this issue, and online at bbcgoodfoodme.com to enhance your cooking at home experience. 
Now is the time to let that stew simmer, watch hand-kneaded dough rise in the oven, and bake that complicated cake you’ve been wanting to try for a while.
Get started with this month’s cover star – our triple chocolate peanut butter layer cake with pretzel bark is sure to go down a treat with the family, and make for a showstopping centerpiece on your Easter lunch table. 



Making a colourful reappearance in the fresh produce aisles of supermarkets, spring ingredients have woken up and this month we’re celebrating all that’s in-season. Think peas, spinach, leeks, carrots, garlic, beets, and herbs. Inside this issue, find a fantastic selection of trusted recipes, made using vibrant and wholesome produce. March 21 sees Mother’s Day, so we’ve rounded up some of the city’s best foodie offerings, including everything from a special afternoon tea to an indulgent dinner or brunch. Or why not bake one of our Mother’s Day desserts – the little carrot cakes with orange & honey syrup are sure to go down a treat. We also have a range of restaurant reviews and recommendations, including great spots to check out in Dubai and Abu Dhabi. Paired with this edition, find your free copy of the 2020 Spring/Summer Brunch Guide, which highlights must-try brunches from across the UAE. Whether cooking or brunching the month, have a fabulous time enjoying scrumptious food.

Welcome to February! In honour of the month of love, our Valentine’s special shows that there’s more to February 14 than roses and shop-bought chocolates. This year, restaurants across Dubai and Abu Dhabi have outdone themselves with curated menus for the special occasion. Some even include a raffle draw to win diamonds! Turn to page 14 to find a spot to impress your partner with. 
Or, if you prefer to stay in and cook something special, our “Weekend” section features a dinner idea for two (p40); a sweet treat that the whole family will love (p44) or perhaps breakfast in bed (p46)? 
To keep you on track with your post-January health-kick, we’ve also rounded up the best of veggie soups (p70) and a fry-up that’s packed with wholesome goodness (p72). The children will love giving you a hand in the kitchen with the after-school suppers too (p60). Since the holiday period is now well and truly over, we’re hoping to get some dates in the diary for travelling to new foodie destinations later this year. Take a look at our Travel Hotspots feature on page 80 for some inspiration. Enjoy cooking your way through fabulous February!


2020 is here! After a month of indulging in festive treats, it’s time to welcome in the new decade with a healthy approach to food and home-cooking. This month, we’re focusing on eating well for less. On page 53, Tom Kerridge shows us how one roast chicken can create three tasty meals, while John Torode swaps a popular weekend takeaway dish for a homemade, wallet-friendly alternative on page 42. If you’re taking part in Veganuary this month, be sure to check out our selection of vegan batch cooking dishes on page 32 for tasty meat-free meals. As always, our easy midweek meals on page 30 are on hand to ensure you can enjoy simple, flavour-packed meals in less than 15 minutes; perfect for busy weeknights. 
As for getting back on the health bandwagon, we have already made a few tweaks to our diets – thanks to The Game Changers documentary on Netflix - and will continue to reduce our meat intake (turn to page 60 for meat-free meals) and eat seasonal produce (page 44) as much as possible. If you’re looking for more inspiration, head to our ‘Health’ section. Whatever your New Year’s resolutions may be, make sure you remember to be mindful, take time out, and travel. Get inspired with our culinary adventures in France and the Maldives. Here’s to an incredible year ahead!

‘Tis the season for all things festive - from hot chocolates and freshly-baked gingerbread, to mince pies and tree lightings at markets around the city. In this issue, we focus on making the holidays as stress-free as possible, with our wide selection of recipes that are sure to become festive favourites. Take your pick from simple starters to turkey options, and mouthwatering ideas for vegetarians. The season wouldn’t be complete without a delicious dessert to serve, and we’ve got you covered with showstopping cakes and a choice of trifles for your festive parties. If you’re planning an escape, get inspired by our travel special on Bali. Sun, beach and island vibes - is there a better way to end the decade? This issue also reveals the BBC Good Food Middle East Magazine Awards 2019 winners – as voted by you. Turn to page 99 to see if your favourite brand, restaurant or chef took home gold. Happy Holidays to you and your family!

Al fresco season is back, which means lazy weekend barbecues with friends, picnics at the beach, and romantic terrace dining under the stars with loved ones. 
This month’s issue has been curated to act as your go-to essential guide for eating outdoors – whether it be for hassle-free, quick-prep recipes, or recommendations on where to dine across Dubai and Abu Dhabi, we cover it all. Gather your crew, grab a cold drink and dive into our best grill recipes – from fiery prawn & pepper skewers, to membrillo-glazed halloumi, you’ll certainly find no ordinary flavour combos here. For trusted tips on how to host a killer cook-out, we have Tony Naylor’s top 10 pointers for perfecting the art of hosting a garden party. For a healthier take on the traditional BBQ, swap your usual sausages and burgers for colourful, lighter alternatives like jerk sea bass & pineapple salsa, and charred squash & spiced lamb – they’re lower in calories and fat, while still packing a punch of vibrant flavours – we have plenty of options inside this edition. 
Enjoy al fresco dining this month, everyone!

It’s time to get the mixing bowl out, ‘cause this month we’re making cake in celebration of BBC Good Food Middle East’s twelfth birthday. We’re so proud of how far the title has come and we’d like to say thank you for your continued support as a reader. We wouldn’t have evolved to where we are today without you or your love for really good food. Don’t miss this month’s cover star – the rainbow zebra cake. It’s a true showstopping party cake, and particularly popular at kids’ birthday celebrations. For a more sophisticated affair, chef Tom Kerridge’s dinner party menu is a real treat. Your guests are sure to be impressed by indulgent chicken liver parfait starters, hand-cut pappardelle dressed in rich beef ragout, and comforting classic bread & butter pudding to finish. For the little ones in your life, don’t miss our family-friendly Halloween party menu – from spider biscuits and pastry snakes, to pumpkin spice scones and a black cat cake, a spookily good time is guaranteed. All that, plus much more. 

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BBC Good Food ME - June 2015

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