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WELCOME TO FEBRUARY

For true food lovers, the pursuit of happiness doesn’t have

This warming issue

Is designed to bring cheer to your February. But it’s

Happiness in FEBRUARY

Scallops are delicious; the town of Rye on the South

When all you need is COMFORT…

Make the tagine up to 3 days in advance. Cool

STAR OF THE SEASON SAVOY CABBAGE

Closely packed leaves that are deep green on the outside,

THREE TIMES A WINNER PIZZA

SERVES 6 AS A SHARING STARTER OR 4 AS A

THE TREND INGREDIENT MISO

It’s an intensely flavourful Japanese paste made from soya beans

The restaurant where everyone’s a critic

Pre-service briefings at Café Murano with executive head chef Sam

THE HERITAGE INGREDIENT BLACK PUDDING

Black pudding is the ultimate ‘waste not, want not’ food

Introducing the CURRY-ROAST

Make the paste up to 3 days ahead and chill

The annual waterside feast was a big deal

"My grandparents bought an old, dilapidated fishing cottage that they

The at-home Sunday lunch quiz …AND THE BAR SNACKS TO GO WITH IT

Make the salsa verde up to 24 hours in advance

THE FOOD LOVER’S PUB QUIZ

1 ”And a little bit of wine, and a little

The PEOPLE’S PIE

"My best-known pie came about when I was asked to

CHEERS!

• Muriel Rioja Reserva 2010, Spain (£7.99, down to £6.99

Old-fashioned PUDDINGS VOTED FOR BY YOU

SERVES 6-8. HANDS-ON TIME 25 MIN, OVEN TIME 1 HOUR,

JANSSON’S TEMPTATION

In the traditional recipe the potatoes are cooked entirely in

The healthy curry COLLECTION

"This curry is packed with simple, warming flavours and is

Donna Hay’s top 10

SERVES 8-10. HANDS-ON TIME 25 MIN, OVEN TIME 1 HOUR

FOR STARTERS

After the success of last year’s food-writing course, All Hallows

GIORGIO LOCATELLI

MY GRANDMOTHER When I was three years old, I started

WISH LIST

These pages are about us doing the hard work so

TEST REPORT

Ella Woodward (aka Deliciously Ella) knows how to turn a

THE APPRENTICE, SHRAGER-STYLE

Rosemary Shrager’s trademark exuberance is on full beam: “This girl

How a fair price is CHANGING LIVES

Her professional cooking career spans more than 20 years, but

"It’s more about life than the product"

He would never admit he’s doing anything special, but a

COCONUT OIL

Scan the newspaper headlines and you’d be forgiven for thinking

THE NORTHERN IRELAND YOU NEED TO KNOW

As you fly into Belfast, you get a glimpse of

Country chic without the pomp

WHY IT’S GREAT Dating back to the 13th century and

Down with cooking stereotypes!

Last year, the organisers of my village’s annual fete announced

THIS MONTH IN OUR TEST KITCHEN...

Use strong white bread flour for making bread. Based on

FOOLPROOF CRUMPETS

“When we’re trying out recipes in our test kitchen, there’s

FROM OUR INBOX...

While I sympathise with Viv Groskop’s dislike of avocados and

LOOSE ENDS

Add a teaspoon of smoked water to a rich beef