Samuel Goldsmith

London

Food Copy Editor at BBC Good Food

Food Copy Editor at Olive Magazine

Food Editor @bbcgoodfood. Chair: @GuildFoodWriter 🇪🇺🏳️‍🌈 Views my own.

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Articles

This salad has 25g of protein - and no chicken in sight

2 weeks ago | bodyandsoul.com.au | Samuel Goldsmith

Simple ingredients, big flavour and zero prep stress. With 25g protein per serve, you’re going to want to add this asparagus, pea and mozzarella salad to your weekly rotation. This is not your average salad. With jammy eggs, creamy mozzarella and frozen peas (because who has time to shell?), this crunchy, punchy bowl serves up 25g of protein per plate – proof you don’t need steak to stay satisfied.
The Good Food Podcast - Lucinda Light on ingredients that heal, living in the Amazon and Married at First Sight Australia

2 weeks ago | bbcgoodfood.com | Samuel Goldsmith

The Good Food PodcastIn this week’s episode, Sam sits down with the multi-talented Lucinda Light, known for her role in Married at First Sight Australia, her upcoming E4 dating show The Honesty Box and her new book Shine Your Light. Lucinda shares her journey from holistic counselling to public speaking and authorship. We dive deep into wellness, emotional intelligence and the joy of wholesome food.
mattar paneer recipe by samuel goldsmith

3 weeks ago | frankie.com.au | Samuel Goldsmith

Last year, we brought you recipes from The Tinned Tomatoes Cookbook and today we present a recipe from its cousin… frozen peas! Samuel Goldsmith is the true MVP and has whipped up The Frozen Peas Cookbook, which has 100 easy pea-sy recipes. Just like the trusty tinned tomato, frozen peas will get you through when you’re time-poor or need a meal that’s kind to the wallet before payday (we know the feeling).
The Good Food Podcast - chef Paul Ainsworth on building a restaurant empire, working for Gordon Ramsay and running the London marathon

3 weeks ago | bbcgoodfood.com | Samuel Goldsmith

The Good Food PodcastJoin Samuel Goldsmith as he sits down with the renowned chef and restaurateur Paul Ainsworth at Ci Ci's Bar in Padstow to discuss Paul's culinary journey, the art of creating delicious meals and the philosophy behind running a successful restaurant empire. From reminiscing about his childhood influences to sharing anecdotes from his time with Gordon Ramsay, Paul offers a deep dive into the world of food, family and passion.
Electric lemonade

4 weeks ago | bbcgoodfood.com | Samuel Goldsmith

Make a jug of refreshing mojitos to share, so you can spend more time with your guests. Try our three twists on this classic cocktail, too
Sunday sauce

4 weeks ago | bbcgoodfood.com | Samuel Goldsmith

kcal259fat11gsaturates3gcarbs9gsugars8gfibre3gprotein25gsalt0.25gHeat the oil in a large saucepan over a medium heat and brown the pork chops. Remove to a plate, leaving behind the oil, then brown the stewing steak. Remove the steak to the plate with the pork chops. Don’t wipe the pan clean. Reduce the heat to medium-low and fry the carrots, celery and onions, covered, for 12-15 mins until softened. Stir in the thyme and red wine and cook for a few minutes before stirring in the passata and tomatoes.
Frozen pineapple daiquiri

4 weeks ago | bbcgoodfood.com | Samuel Goldsmith

Treat the family to banoffee splits next time you have a barbecue or go camping. They're super easy to make, and great fun too. Serve with vanilla ice cream
Sausage & egg muffins

4 weeks ago | bbcgoodfood.com | Samuel Goldsmith

Heat the oven to 180C/160C fan/gas 4. Combine the beef and pork mince, garlic powder, dried herbs and 1 tsp each salt and black pepper in a large bowl, then form into 12 evenly-sized balls. Set aside. Beat the eggs in large jug with ½ tsp each salt and black pepper. Pour into a baking tray lined with baking parchment (about 30 x 20cm) and bake for 15-20 mins until the egg is cooked through.
Chicken, sweet potato & peanut stew

4 weeks ago | bbcgoodfood.com | Samuel Goldsmith

Tip in the sweet potatoes, stir to coat, then fry for a few minutes until starting to soften. Stir in the peanut butter and pour in the chicken stock and chopped tomatoes. Swill out the can with a splash of water and pour that in, too. Mix in the frozen peppers, then cook, uncovered, for 25-35 mins until the chicken is cooked through and the sauce has thickened. Stir regularly to stop the sauce from catching. Scatter over the coriander and peanuts.
full recipe - pea, pistachio and matcha cake

4 weeks ago | frankie.com.au | Samuel Goldsmith

This cake is a real green extravaganza. I love matcha; this is mostly down to my fabulous colleague, Helz, who would regularly make us matcha lattes to kick off our day. I think the flavour goes well here – with the peas and pistachios, it’s a green triple threat. I use lime juice in the glaze to add a bit of zing, but you can use milk if you’re not a lime fiend.