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Digital Subscriptions > Delicious Magazine > February 2018 > WHY FEBRUARY IS FOR FOOD LOVERS

WHY FEBRUARY IS FOR FOOD LOVERS

Thane Prince continues her delicious. residency by showing how a little culinary intelligence – a crisp filo case, crunchy garlic breadcrumbs or a splash of pudding wine – can transform simple dishes into sophisticated and heartwarming fare

RECIPES THANE PRINCE PHOTOGRAPHS MAJA SMEND FOOD STYLING LOTTIE COVELL STYLING DAVINA PERKINS

Food writer in residence No 5

” February, though often associated with grey skies and gloom, has much to recommend it: it’s the shortest month of the year, already the days are getting noticeably longer, the evenings are perceptibly lighter and there is, however foolish, a feeling that the worst is over.

The ground may still be frozen solid but the promise of the year stretches ahead of you and there are gardens to plan, holidays to book and the feeling that spring might just be around the corner. But even the most optimistic soul knows it’s too early to switch to lighter food, and the kitchen is still a place of warmth and solace.

Seasonal eating in February can be tricky. The main vegetables available now are roots and brassicas. Cabbage and carrots appeared with horrid frequency at my school lunch table. How I hated them then, but how much I love them now. Cook carrots with potatoes, then mash together roughly to give a more textural, more flavoursome mash, and shred cabbage into the finest ribbons, then add a citrus, ginger and oil dressing for a perfect winter salad.

Meat in February is all about pork and English lamb. Last year’s lamb is mature now so it’s full of flavour, perfect for matching with soft spices. The Turkish-inspired pie is one of my favourite recipes, as you can freeze it with ease. Pork cooked in milk is a recipe I love from time spent in Italy. It’s creamy and rich, and the beans soak up the meaty, milky juices to give a beautifully flavoured but simple dish, robust enough for a winter’s day but (to me, at least) redolent of summers in the Tuscan hills.

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About Delicious Magazine

The February issue of delicious. brings some cheering warmth into the kitchen with recipes using tropical fruit, Theo Randall’s pasta masterclass and food to make you go ‘mmm’. Fire up the grill for The Unruly Pig’s legendary cheese melt and tuck into Thane Prince’s comfort food classics. Looking ahead in the diary, be sure to treat your loved one to our Valentine’s Day cheesecake and see in the Chinese New Year with proper dim sum.