Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > January 2016 > Coming Soon to a Table Near You...

Coming Soon to a Table Near You...

2015 was a year of food highs and lows. It began with duffin hysteria, followed by kale crisp mania, and finished with many asking if we’d reached peak pulled pork. Rachel Walker goes out on a limb to predict what we’ll be eating (and drinking) in 2016


1 Lots more butter

Sorry, marge, butter is back! A recent British Medical Journal (BMJ) paper suggested that butter wasn’t so bad for us after all, giving us the green light to hit the proper yellow stuff again.

In the constant race for foodie one-upmanship, there are now artisanal butters ranging from St Helen’s goat’s butter from Yorkshire, to Fen Farm’s cultured butter made from raw milk in Suffolk, and the celebrated Ôgolden rolls’ of handmade Abernethy from Northern Ireland, the butter favoured by chefs such as Marcus Wareing and Heston Blumenthal.

A resurgence in DIY butters is nigh too, it seems. Trish Deseine’s new book Home: Recipes from Ireland (Hachette Cuisine) has a recipe for pickled butter, and the latest mega-tome by famed Swedish chef Magnus Nilsson, The Nordic Cookbook (Phaidon) includes reduced curds and whey made with cultured milk.

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - January 2016
If you own the issue, Login to read the full article now.
Single Issue - January 2016
Or 549 points
Annual Digital Subscription
Only $ 3.50 per issue
6 Free Back Issues
Was $41.99
Now $41.99
6 Month Digital Subscription
Only $ 3.66 per issue
Or 2199 points

View Issues

About delicious. Magazine

Tuck into the January issue of Delicious – it’s packed with comforting recipes including Nigel Slater’s warming wonders, three-ways with meatballs, main-meal soups, Alpine recipes for mountainous appetites and a heartwarming mac ‘n’ cheese. Plus, there are great no-faff midweek meals, lighter recipes for the new year and foolproof guides to perfect Yorkshire puds, sourdough bread and pork wontons – satisfaction guaranteed.