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The traditional English muffin is a perfect thing: dense, chewy, made to be toasted, then slathered in butter. They’re completely different from the spongy, sweet muffins that have eclipsed them in popularity (although they have their place). The originals are one of my favourites for breakfast or afternoon tea – and they’re not hard to make. I’ve used a simple starter dough for my recipe because it gives a deeper flavour – just give it a quick mix, leave for a few hours, then use. Apart from that, all you need is a heavy-based frying pan and a bit of patience. Once you’ve made your own, no shop-bought muffin will ever be good enough.


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Find the complete article and many more in this issue of delicious. Magazine - Feb-17
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About delicious. Magazine

February’s chill needs warming delicious. cheer: you'll find it in month’s feature-packed issue: American pancakes 3-ways; definitive Sunday roasts (lamb & chicken); cooking with clams; recipes with citrus zing; the best TV chill-out snacks; 3-in-1 beef stew; wholesome baking with Jordan Bourke; Chetna Makan’s feelgood brunch; the power of pulses; lighter comfort food; queen of puddings; DIY English muffins; Som Saa's Thai curry and much, much more… What are you waiting for?

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Other Articles in this Issue

Delicious UK
Feeling a bit glum? Grab a warm drink, sit down and
I love it. It kills the bugs, it gives the world a
Heard of skrei? It’s an outstanding Norwegian cod,
As if our cover recipe didn’t already have stacks of
Gatherings by Bake Off’s Flora Shedden
● The world’s best brownie recipe ● Proper coq au vin
Warm-up food is on the menu this month and these recipes show that, by making a few wise ingredient swaps, it’s easy to combine the feel-good factor with a lighter approach. All have tips for shortcuts and make aheads for next time you cook them
Don’t miss your chance to experience luxury private island living with this special competition to win a three-night gourmet break for two
They’re versatile, beautiful and taste far better than something this cheap and nutritious really ought to – but that’s all part of the understated appeal of pulses, says food writer Georgina Fuggle
With a few clever tweaks, we’ve cut the fats and cals in this classic dish but kept all the comfort
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
January begins with a slight sense of dread for me.
Winte r lodges
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The super-chef recounts his journey from simple family fare to top-end cuisine at Fera and L’Enclume
These pages are about us doing the hard work so you
If not, it’s time! They’ve been around for a decade and in that time have gone from being a niche medium to a mass-market phenomenon – the ideal way to zone out on a journey and great to listen to while you cook. There are oodles of food podcasts – keen-eared Sophie Herdman rounds up the most appetizing
As a result of the referendum on 23 June 2016, the UK is about to embark on a major period of change. But will it signal the start of a brighter future for home-grown food and drink, or will it spell the end of a golden age for British cuisine? Daniel Tapper asked some of the food world’s most influential voices what they think will happen next
Susy Atkins rounds up the hottest wines and trends
Over 30 per cent of Britons believe frozen food is inferior to fresh, and over 40 per cent say nothing would induce them to buy more of it, according to one study. Is it time to reconsider the ‘fresh is best’ mantra? Sue Quinn investigates
If the February doldrums have you feeling the need to flee to the other side of the world, head for South Africa, says food and wine writer Fiona Beckett. The beguiling beauty of Cape Town and the Winelands – and, of course, the fantastic food and wine – are certain to exert a magnetic pull
Sugar is the new arch-villain in the world of food and health, but has the sweet stuff been framed for a crime of which it is innocent? Chef Anthony Warner strikes a blow for the forces of rationality
Meet the brother-and-sister team behind delicious. Produce Awards winner The Thoughtful Producer, who are changing the way chickens are reared. Their free-range birds are a taste that time forgot
For hundreds of years, making beer was considered women’s work. How it became male territory (along with beer drinking) is a story for another time, but the good news is that change is brewing. Emma Sturgess meets three women who are reshaping the industry
It’s the ideal antidote to a dreary February day: golden, flaky pastry topped with sharp apples and an indulgent layer of melted cheese. Serve with a bitter salad to offset the richness for a lunch to remember
It’s probably Britain’s favourite meal, yet many cooks tell us they feel daunted by the task of getting the weekend staple on the table. It’s all down to the planning, says Debbie Major – and the right recipes. We asked her to roll out an epic feast everyone can look forward to
I love the way clams punch above their weight when
Cooking with the zingy flavours of citrus and tropical
Once the heady days of the grand Valentine’s gesture
3 great ideas for leftovers
Enjoy a seven-course tasting menu at BAFTA 195 Piccadilly and a special screening of Chef
The craze started in the USA (where else?) but it’s perfectly suited to wintry days in the UK. Come in from the cold to a homemade hot chocolate – with extras. Start with the basic recipe, then customise it to your taste. This is the sort of DIY everyone can get into
For architect turned pro baker Gavan Knox, memories of his childhood kitchen in Ireland are far more than misty-eyed remembrances of things past. His mum’s cooking spurred on his creativity – and this recipe sweetly sums it up
The tactile pleasure of baking and the simple goodness
As the delicious. food team cook and test recipes,