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!

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BBC Good Food ME - May 2023

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