Good Food Magazine August 2020 Back Issue

Make the most of sunny days with our light al fresco recipes, including antipasti salmon, herby orzo & lemon salad and multi-flavoured rainbow fruit lollies to keep the kids cool. Chef Tom Kerridge explains how to make your own lamb doner kebab with sauces at home, and Diana Henry has delicious new uses for the jams in your fridge. Don’t miss new columnist Melissa Thompson, who highlights issues in the food industry and the cooks and writers you need to know about. Plus, we’re travelling to Italy in our kitchens, with our take on ricotta gnudi and no-knead pizzas with sausage and burrata.