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8 MIN READ TIME

SOUP OF THE MONTH

eat well for life.

20 MINUTES HANDS-ON TIME

RECIPE: SHANNON HARLEY. PHOTOGRAPH: BRETT STEVENS
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Find the complete article and many more in this issue of delicious. Magazine - Jan-18
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About delicious. Magazine

Stay cosy this winter with the January issue of delicious. magazine. Gill Meller brings seasonal comfort, Thane Prince transforms leftovers and José Pizarro cooks a warming menu from Catalonia. Thomasina Miers, Bill Granger and Matt Tebbutt share their favourite family recipes and Phil Vickery shows that healthy food can be tasty too. Plus we have the best Cornish pasty, our guide to the perfect cooked breakfast and this month's must-cook pudding – sticky, caramel chocolate sponge. And don't miss our brilliant pull-out Winter Vegetarian collection.

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Other Articles in this Issue


Delicious UK
When it’s cold outside the only wise move is to batten
I love hearing about people’s food experiences – and
READ ALL ABOUT IT
I so enjoyed the childhood memories menu in the November
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
The cookery writer and presenter finds she’s come full circle to embracing her traditional Chinese influences – using them to create simple, bold flavours
These pages are about us doing the hard work so you don’t have to. We’re sent anything from 40 to 100 new products a month, and we really do try them all: tasting, smelling the aromas, testing gadgets. Only if they’re useful, good-looking and value for money do they get the delicious. seal of approval.
The delicious. shop was created so we can take the best items from our favourite producers and put them all in one place for you to browse and buy. As well as high-quality artisan food items you’ll find great kitchenware. Here are my top picks this month
Our on-trend columnist Kay Plunkett-Hogge urges us to be resolutely uncool when it comes to our seafood choices
WHERE White Pepper Chef Academy and Cookery School
Old habits die hard, as Aristotle knew and countless authors of today’s self-help tomes affirm. But, considers Julian Baggini, modify habits the right way and you may just find there’s something to the ‘fake it ‘til you make it’ adage
Is it possible to overcome the allure of the cheap ready meal or trashy takeaway? Through Bags of Taste, her social enterprise, Alicia Weston is proving that, with a healthy portion of motivation, you can get people to eat better for less, long term. Felicity Cloake finds out how
If you’re cutting back on alcohol after the festive parties, I have good news: there are exciting new soft drinks for grown-ups and a crop of lighter wines on the shelves too. Here are my picks
The cold-and-frosty months are the prime time to enjoy
WHY IT’S GREAT This sprawling hotel is right on the
Britain’s dining scene has never been more vibrant, says Elizabeth Carter. New trends pop up all the time and areas previously devoid of decent nosh are becoming culinary destinations. Here are some of the best places countrywide
Food writer Polly Robinson has a new year’s resolution for everyone to take on board: let’s stop lazily stereotyping people’s food choices based on what supermarket they shop in, how they speak, where they come from or even what gender they are
Make (but don’t bake) the recipe up to 24 hours ahead
Prep tips, insider knowledge on ingredients, plus how to make your veg and herbs last longer
Experts use a lot of fancy terms for veg-cutting. Do you know what they all mean in terms of size and shape…?
YOUR RECIPE INSPIRATION
You can’t go wrong with this classic combo, whether it’s as a quick lunch or the ‘Not sure what I fancy’ supper. We’ve done a bit of re-jigging, retaining the essentials (the cheese and the toast) and come up with three irresistible twists RECIPES AND FOOD STYLING JEN BEDLOE PHOTOGRAPHS GARETH MORGANS STYLING OLIVIA WARDLE
If you need a reason to learn the art of slow cooking, this might be it. The lengthy oven time transforms a tough, inexpensive cut of meat into a first-rate, flavourful roast that’s fall-apart tender. Add an intense, wine-rich sauce and horseradish Yorkshires and you’re in roast heaven
When January rolls round I crave warming comfort food with big flavours. I’ve never figured out why people choose this time of year – already dark and gloomy enough, surely – for giving things up. This month it’s all about home-cooked comforts. We’ve also rounded up some of the best telly to watch or, if you want to keep your brain active, the best board games. The salads can wait until the weather picks up because right now we’re cosying up for winter. Pass the remote…
Debbie Major turns her expert hand to proper Cornish pasties made with braising steak, tweaking and perfecting the recipe until she finds her best possible version. Then (don’t tell them in Penzance) she ramps up the flavour with a Mexican twist
He’s made an art of celebrating the fruits of land and sea and, as group head chef at River Cottage, he’s expertly placed to know when seasonal food is at its best. In this new series, Gill Meller takes a special ingredient each month and makes it shine. First up: brown crab – just right for January’s fresh new start
A big delicious. welcome to chef, cookery teacher, broadcaster, author and brilliant cook Thane Prince as our fifth writer in residence. A thrifty sort, she’s partial to a fridge forage. Here she gets creative with recipes that bring new life to your store of post-festive odds and ends
”The tough exterior of this aromatic fruit hides sweet beauty within, and it’s more versatile than you might think. Enjoy pineapple grilled, fried or baked – or on its own, just as nature created it. The intense flavour marries well with strong, punchy ingredients – especially the fiery heat of chilli and ginger. I’ve used the fruit’s sour-sweet complexity to brilliant effect with these recipes for crowd-pleasing duck tacos and a reinvention of that retro classic, pineapple upside-down cake. So, is this spiky fruit ripe for revival? Absolutely”
There are many reasons why people cook, and being hungry is just one of them (although it’s a pretty good one, admittedly). Expressing creativity, showing love for others and getting together round a dinner table are equally good reasons to rattle the pans. We asked chefs Thomasina Miers, Bill Granger and Matt Tebbutt to let us in on their favourite family recipes, and tell us why they’re special
For MasterChef finalist Emma Spitzer this family recipe is a living legacy. It creates a direct connection, through her mum, back to the Polish grandmother she was never able to meet
How often have you made (or been served) flabby bacon with a side order of cold egg and stewed mushrooms? Doing a cooked breakfast well is harder than you might think, but it’s a simple process of organisation once you know how. Here’s your key to the ultimate fry-up
We’d like to introduce, as an instant antidote to grey January, the make-ahead pudding that’s guaranteed to put a smile on the face of everyone who tries it… It has chocolate, it has custard and it’s a cinch to make as it’s quick to put together. Plus, it smells amazing as it bakes. Dig into the middle with a big spoon for melty, caramelly surprises. Yes, oh yes
If you need an excuse to invite friends round and have a cheering meal to share as a post-Christmas cheer-up, this collection of dishes is as tantalising as excuses come. The recipes, from one of our favourite chefs, are packed full of pleasing flavours that will make everyone’s palates sit up and take notice
NO FADS, NO UNREALISTIC HEALTH CLAIMS… JUST 21 INSPIRING PAGES OF HONEST, NUTRITIOUS, GOOD -FOR-YOU RECIPES, INFO AND IDEAS
OTHER GOOD THINGS
Enjoy the high life at Surrey’s delightful Frensham Pond Hotel – in a National Trust lakeside setting
Hurry! Offer ends 31 January 2018
Need a post-Christmas reboot? These recipes, created with the help of nutritionist Amanda Ursell, are designed with zest for life in mind – because we all need a bit more at this time of year
This dish is a good one for using leftover cooked veg
Our take on this favourite bake combines spice, apples and a light, crunchy crumble
This elegant supper is more thrifty than you might expect. Healthy, versatile chicken livers provide star quality and it’s ready in under 30 minutes
This packed-with-goodness hotpot doesn’t skimp on flavour
Make lots of pie filling, serve half now as a hotpot and freeze the rest to make mini pies
This healthy bowlful of hearty flavours is an easy way to help reach your five-a-day
Take lunch into your own hands – it’s the easiest way we know to save £££s in the new year (or any time)
Although high in calories and fat, they’re a great standby. As an occasional treat, use a pack or two to whip up these simple suppers
Sleep deprivation is a global epidemic with scary implications for human wellbeing. For those who find it hard to get to sleep, could a solution lie on our dinner plates? And are bananas really ‘sleeping pills in a peel’, as one headline has claimed? Sue Quinn investigates
Having a balanced diet is a year-round pursuit, and these three recipes from chef Phil Vickery will set you on your way. They’re designed to keep blood sugar levels stable, which means they’re good for diabetics, but that also means they’re good for everyone
This year, put plants first to discover a delicious, fuss-free way of eating that’s good for you
Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas
8 PAGES OF TIPS AND KNOW-HOW TO GET YOU COOKING SMARTER, FASTER AND WITH GREATER CONFIDENCE
• Melt your Valentine’s heart with our loveable pud
See how much you really know about the world of food
BE A BETTER COOK
While the delicious. team are testing recipes, they’re often debating the best ways to do things as well as answering cooking questions that arise in the test kitchen. What’s the best technique for preparing fresh pineapple? How do you make sure your pastry case doesn’t shrink at the edges? What should you look out for when making marmalade? It’s the kind of information you won’t find anywhere else, and it will help take your cooking to the next level.
If you’re making our star of the season pineapple recipes
This dish is popular all over Malaysia and steaming-hot