RECIPES, FOOD STYLING AND STYLING LOUISE PICKFORD PHOTOGRAPHS IAN WALLACE
A warming toddy and savoury biscuits to kick things off, p42
THE FIRESIDE MENU FOR FOUR
Hot buttered rum and ginger toddy with parmesan and rosemary biscuits
%
Warm chorizo, caramelised apple and walnut salad
%
Honey, cider and thyme pot roast chicken
Bay-scented smashed roast potatoes [v] Garlicky buttered kale [v]
%
Sticky fig and caramel pudding
Warm chorizo, caramelised apple and walnut salad, p42
SUSY ATKINS’ WINE PICKS
With the warm salad and the chicken, choose a white wine made from chenin blanc, such as a dry or medium vouvray. For the pudding, Italy’s rich, nutty marsala is the best dessert wine – be sure you pick one labelled ‘dolce’.
ADDITIONAL PHOTOGRAPH: GETTY IMAGES
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About delicious. Magazine
The new issue of delicious. is out now. Bin the resolutions (we tell you why it’s the worst time for them) and warm up with fireside feasts and hearty food that feeds body and soul – sweet and savoury pithiviers, melty Swiss cheese fondues, Paul Merrett’s slow-cooked lamb, Gill Meller’s squid with smoked bacon and more. Our bigger midweek section is packed with money-saving meals, healthy eating and vegan recipes. And if the weather still gets you down, be transported to exotic climes with our aromatic recipes from India. Welcome to the joy of January!