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56 MIN READ TIME

THIS MONTH IN THE delicious. KITCHEN…

DOES IT MATTER…

WHICH OVEN RACK?

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delicious. Magazine
January 2017
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Other Articles in this Issue


Delicious (UK)
As memories of New Year celebrations fade, cooks hunker down, warding off the cold and rain with warming hotpots for the oven, soothing stews and comforting desserts that will cheer the chilliest and darkest of winter days. Yet there’s room, too, for something lighter, less nap-inducing after the excesses of Christmas. Dishes with zest and zip; an uplifting hit of fresh herbs… Balance, perhaps, is the watchword this month.
That’s the theme for this first issue of the year.
The ruins of Fountains Abbey and the Georgian Studley
Every recipe is rigorously tested by our food team
READ ALL ABOUT IT
Thank you for rekindling a festive memory [December
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
The venerated food writer and artist recounts matchmaking meals, the joy of good game and the versatility of a yorkshire pudding
“These pages are about us doing the hard work so you
THE COURSE One-day Cookery Course, £240 (includes lunch
• Fish curry may sound tricky, but it’s fast because
Yes, it’s cold, yes it’s dark and, no, you can’t have a holiday until Easter… But enough of the gloom, says Signe Johansen. In Scandinavia, midwinter is valued as a time to re-assess and reset, to take time out and appreciate life’s simpler pleasures. Need some reasons to be cheerful? Read on…
The 2017 delicious. Produce Awards open this month. We’re on a mission to search out and champion local food heroes, the creators of Britain’s best food – and you can help our search
Smooshing avocado on sourdough toast for your breakfast? Maybe you’re grabbing an almond milk latte on the way to work, and roasting potatoes in coconut oil on a Sunday? If so, you’re on trend. But do these seemingly innocent habits have a dark side? Xanthe Clay takes a worldly view
Sheep farming in the Lake District is hard, cold, often thankless work. It’s not a career that tends to lead to fame and influence. Yet James Rebanks – fell farmer and unlikely bestselling author – has become a powerful voice for a traditional way of life that’s under threat. Susan Low spends a day with ‘the sturdy shepherd’ on his farm in Cumbria
Susy Atkins picks the month’s best buys and top Australian wines
It’s a buzzword you can’t escape at this time of year, along with other alleged health terms such as ‘detox’ and ‘cleanse’. But can superfoods really weave nutritional magic, or are they nothing more than a super swindle? Sue Quinn investigates
Savvy ski companies in France’s Three Valleys are attracting food lovers with ski holidays that focus as much on the food as the snow. Food editor Rebecca Woollard, who first cooked professionally as a ski-chalet girl, sloped off for a taste of the high life
THE FARMHOUSE AT MACKWORTH, NEAR DERBY (thefarmhouseatmackworth.com)
If you want to feed every one of your senses, there’s nowhere on earth quite like Sicily. You’ll experience a cultural, gastronomical and historical high so addictive it should come with a health warning. The tricky part is knowing where to start, says Sicily addict Melanie O’Shea
Beware the witterings of self-appointed wellness gurus and ‘health’ bloggers, says Anthony Warner. It’s pseudoscience and old-fashioned food exclusion that are at the dark heart of this ill-informed trend
OTHER GOOD THINGS
Grab your souvenir glass and try out more than 600
THE BRITISH TABLE
COOK THE COVER
COMING NEXT MONTH INÉ
Start the new year in style with a luxury break at One Warwick Park Hotel in Royal Tunbridge Wells
3 issues for just £3!
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
YOUR RECIPE INSPIRATION
Stringy mozzarella on pizza, molten whole vacherin, the crispy bits left in the pan from a toastie… Melted cheese is comfort food of the highest order. These recipes celebrate the most decadent of ingredients – and they’re probably the best way we know of banishing the January blues
ROAST OF THE MONTH
Food is the source of life and health, but if you have
“I say it every year but, oh, how I love winter cookery:
STAR OF THE SEASON
THE COUNTRY COOK’S GUIDE TO…
…and the 5 sauces every cook should know
In novelist Jason Goodwin’s house, this Chinese-inspired feast has become a firm favourite on family birthdays. It was passed down from his grandmother via his mother Jocasta Innes, and the tradition looks set to carry on with the next generation
It’s a champion of the Italian larder, crucial on a quattro formaggi pizza and one of the best loved blue cheeses. Susan Low travels to discover colourful tales of its origins – and we’ve created two recipes to inspire your cooking
How the head chef of a two-Michelin-star restaurant cooks at home
One chicken, three ideas for leftovers
LIGHTER EATING
that make a (healthy) difference
Have you heard of the term ‘bowl food’? It’s bang on trend at the moment and there’s a good reason for that… It can be thrifty, casual and practical, plus it has the potential for almost endless variations. Author Nina Olsson shares her tips and recipes for good looking, great tasting meat-free meals with minimal fuss
We’ve kept the texture and flavour but cut back on the richness. The result: bowls scraped clean
BE A BETTER COOK
“As the latest rediscovered tea time treat, babka is
“Parathas are an integral part of the cooking of the