Queen of Yorkshire

If you make one thing…

Bring on the comfort factor with this warming bowlful of mushrooms stirred into silky threads of linguine

APPETISERS

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

WHAT’S ON THE MENU?

Food editor Tom Shingler mixes and matches this month’s recipe ideas

OVER TO YOU

STAR EMAIL ★ Subject: Joy of cooking renewed

HOTLIST

What’s new, what’s great, what we rate – including bargain buys and an eco pick – all chosen by editor Karen Barnes

A glass of champagne with Paul Ainsworth

The chef and restaurateur on his love for Cornwall, lessons from his parents and reality TV – including his mentor role on the UK launch of Gordon Ramsay’s Next Level Chef

Rhubarb & custard reimagined

Whetherthey remind you of two-tone sweets, school puds or a 1970s cartoon about a cat and a dog, one thing’s for sure – rhubarb and custard belong together. Time to experiment with the relationship...

Fancy not ONE but TWO Pancake Days?

That’s what you’ll get if you celebrate at the beginning of the month as Belgians do, as well as on our own Shrove Tuesday (21 February). Culinary historian Regula Ysewijn explains the traditions of her homeland and shares her favourite recipes – afine excuse to eat some of the best treats of the year

THE NEW BRUNCH

…and not an avocado in sight. These four chef recipes show the global appeal of a late breakfast – there’s a Franco- American mash-up, top-notch Welsh cheese on toast, and two taste-budtingling egg dishes from Kurdistan and southern India

Everyone loves PIE

Gather round the table for a meal that’s simple, satisfying and sensational – comfort food under a pastry (or potato) crust

French lessons

MY COOKING YEAR: FEBRUARY

Michel Roux Jr

Diana Henry meets...

Meliz Berg’s Cypriot-style pasta

One to watch

delicious. discoveries

The best goodies from suppliers big and small, taste-tested by us and recommended to you

Preserving the past for the future

Champion producers

Why dinner for one is my happy place

Solo dining has surged in popularity in recent times, but writer Sam Wilson has a very personal reason for favouring it – the positive effects on his mental health

welcome

I think of February as new year proper.

Be a better cook.

Are you ready to push some boundaries in the kitchen? Increase your knowledge, hone your skills and challenge yourself with insider advice, ambitious bakes and an in-depth weekend project

How to get the best out of garlic

”Do you love garlic? Like, really love it?

Tortano loaf with potato, honey & thyme

Got your sourdough game down pat? Take it to the next level by turning your starter into a levain and partnering it with a poolish to create this wonderful Italian tortano loaf by Janine Edwards from London’s Toklas Bakery. The bread has an insane depth of flavour, bolstered with potato, thyme and honey. It’s a three-day affair but pretty hands-off – ajoy to create for anyone who’s caught the breadmaking bug

Homemade chicken stock

Ditch the cube or pouch, says Pollyanna from the delicious. food team – creating your own stock will make all the difference to your dishes, while also helping to cut down on food waste. Bonus: your kitchen will be filled with incredible aromas

DON’T BIN IT!

Veg peelings

The meat we should all be eating

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delicious

YOUR MARCH ISSUE Best recipes, best ideas

Recipe index

February

PUZZLES PAGE

JUMBO CROSSWORD

Drinks

Best bargains, plus sharing beers and a lovers’ cocktail

Susy’s best buys

With costs rising, it’s ever more important to get value for money when you shop. Drinks editor Susy Atkins has found a range of wines that punch well above their price tag, plus an elegant pink fizz to make Tuesday 14 February special

Beer school Made to share

Expert Mark Dredge looks at big, beautiful bottles – the sort you might save for enjoying with a loved one over dinner on a certain night in February

Make it every day.

Reviving winter meals, home cooking with Indian spice and fabulous flourless chocolate cakes for Valentine’s Day – all quick and easy

Banish winter blues!

Keep weeknight mealtimes interesting with these exciting recipes – they take tried-and-tested flavour combos and create new favourites everyone will love

THE FOOD I COOK AT HOME

For most of us, food, family, memory and a sense of place are inextricably linked. For Anjum Anand, her family favourites are full of meaning as well as flavour – recipes so good you’ll want to add them to your own everyday cooking repertoire

These wings will fly!

The air fryer is the gadget obsession of the moment. Why do people love it? Because it simulates deep frying without the need to submerge food in oil – and it sits on the worktop. Once our food team got grips with theirs, they haven’t looked back, and these chicken wings are just one of their many successes

Valentine’s Day special

“These little flourless chocolate cakes are inspired by food writer Emiko Davies’ recipe for torta caprese. They’re indulgently squidgy in the middle yet crisp on top, and I’ve added a dose of espresso powder – the coffee intensifies the richness and darkness of the chocolate. The result is a wonderfully grown-up cake that’s indulgent enough for a special occasion, yet simple enough to make on a weeknight.”

Health NEWS

News, nuggets of knowledge and advice you can trust. By Sue Quinn

HELLO 30 A WEEK

Forget five a day…