Susy’s best buys

welcome.

PORTRAIT: WILFRED EDWARDS DUNN Goodbye to the so-called

If you make one thing…

Tangy feta meets fiery harissa and sweet honey, all wrapped up in crunchy filo. The perfect pre-dinner bite or bougie snack – no humidor required

WHAT’S ON THE MENU?

Food editor Tom Shingler magics up some bright and breezy April combos

APPETISERS

Inspiration, bite-size news, reviews and great stuff to do

OVER TO YOU

Subject: Parting gifts From: Camilla Rothwell STAR EMAIL

Spring is in the air!

We asked our Facebook group what the new season smells like to them. Here’s what they said…

delicious.discoveries

The best new goodies you need to know about from producers big and small, tested by our team

The book list

Mark Diacono’s April favourites promise fresh inspiration for your spring cooking. This month: tempting desserts, a guide to great everyday meals, and sunny ideas inspired by Greek, Turkish and Italian traditions

Naturally different

It’s months of gentle fermentation that make Doyoubo a superior soy sauce – and now the Taiwanese brand has won a top award for an intriguing new brew, made with a special kind of soybean

A glass of white wine with Ken Hom CBE

The legendary chef grew up working in his uncle’s restaurant in Chicago and began teaching cookery as a student in California. As Ken marks the 40th anniversary of his BBC TV series Ken Hom’s Chinese Cookery, he recalls opening a bottle with Elizabeth David, reveals his dinner table peeve – and revels in the allure of roast pork

“It’s a flavour explosion”

He’s known for innovative Indian-accented dishes at his two-Michelin-starred restaurant, Opheem, in Birmingham. When Aktar is relaxing at home with his family, the food is simpler – but it always features big, bold flavours, as these three dishes show

A soup for all seasons

My cooking year: April

THE BEST CHICKEN OF YOUR LIFE!

Of all the meat we eat in the UK, chicken makes up over half – so preparing it well is a skill useful to every home cook. Our food team share their failsafe techniques for whole chicken, breasts and thighs, with simple recipes that will rock your world

Savoury bakes that sing of spring!

The season of enchantment is finally here, creating a vibrant green palette of seasonal veg – and there’s no better way to celebrate good produce than by framing it with crisp golden pastry

Radishes

Veg hero of the month.

Gennaro’s spring favourites

A big part of the Italian diet is fresh vegetables, beautifully integrated into moreish dishes – and these seasonal recipes from Gennaro Contaldo take that ethos to the max

Olives

CHALLENGE #2

Pistachio power

From gelato to baklava, all sorts of exotic treats are enhanced by the rich earthiness of these green nutty jewels. Bring pistachios into your baking with Emily Gussin’s sweet sensations

Be a better cook.

INCREASE YOUR SKILLS AND KNOW-HOW WITH THE HELP OF OUR EXPERTS. THIS MONTH: DIY NOODLES, ULTIMATE FISH STEW, HOW TO CHOOSE A PAN, ENERGY-SAVING COOKING METHODS AND MORE

Picking the best pan

Buyer’s guide.

SEAFOOD STEW

No shortcuts. No cheat ingredients. Our best of the best series takes the view that if something’s worth doing, it’s worth doing right. Each month we examine a classic dish, delving into the processes and analysing why it tastes so good, then we give you our ultimate recipe. This month: Pollyanna Coupland shells out for a superb seafood treat

Shaoxing wine

Yvonne Poon’s guide to the Chinese pantry PART #1

Anna Higham’s pissaladière scrolls

Technical bake.

Let’s get noodling!

The project.

DON’T BIN IT!

Chicken extras

ARE YOU READY FOR THE STONE-MILLED REVOLUTION?

Last month Clare Finney investigated why diversity in wheat is so important. Now, she speaks to three bakers who specialise in stone-milled wheat flours ground from genetically diverse grains, to share their secrets for working with it. Are you ready to switch to baking with old-school flour?

The energy-savers

With utility prices still startlingly high, it makes sense to reduce our consumption – not just to save money, but for the environment too. Ovens use a lot of power and aren’t the best way to cook smaller portions, so Emily Gussin has thought ‘out of the box’ with three dishes that use energy-saving methods

GREEN SAUCE AT THE READY!

Make the most of your freezer.

Drinks

Sprightly wines for spring, citra beers and a serious tipple

Three cheers for citra beers!

Bright, fruity citra is the most popular hop variety in the world – and it’s made for spring. Mark Dredge pairs his favourites with recipes from this issue so you can enjoy the best of the zest

Make it every day.

Speedy weeknight meals with flair, including a new seasonal pasta favourite – plus an easy sweet traybake

Wild garlic pesto lasagne

A fresh, seasonal take on an old favourite gives your pasta repertoire a punchy refresh

The midweek refresh

Tired of the same old roster of weeknight dishes? These five recipes transform plain items like potatoes, lentils or beans into something amazing using a star ingredient or two and a little culinary imagination

Your new favourite traybake

Swirls of fluffy peanut butter icing and glistening jam on top of this traybake echo the marbled cake underneath. Quick to make, this one’s a real crowdpleaser

WHAT’S THE DEAL WITH PLANT MILKS?

In the UK we spend more on non-dairy milks than any other European country, and our supermarket shelves are awash with them. But is this trend impacting our health? Sue Quinn looks into an opaque issue

Health NEWS

News, nuggets of knowledge and advice you can trust

The isle of beauty

The French island of Corsica in the Med has long been admired for its mountains and beaches, but visitors are coming to appreciate the quality of its food, rooted in ancient traditions. Take a tour, says Carolyn Boyd, and you’ll be spoiled by all the amazing produce

COMING IN YOUR delicious.

May issue

PUZZLES PAGE

There’s a prize to be won and food knowledge to be tested with Hugh Thompson’s crossword and food quiz. They’re what a cuppa and cake were made for

THE FOOD QUIZ

1 Garbure is a French dish made with...

It’s not your recipe, actually

Online influencers aren’t shy when it comes to claiming recipes as their own, says writer Fliss Freeborn – even when they’re clearly not