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Digital Subscriptions > Delicious Magazine > May 2016 > TEST REPORT

TEST REPORT

THE COOKBOOK

Flavours of Sicily: Fresh and Vibrant Recipes from a Unique Mediterranean Island by Ursula Ferrigno (£18.99; Ryland Peters & Small)

TESTED BY Susan Low

Like mainland-Italian food with the volume turned up, Sicilian cooking is simple at heart but flavour-packed, distinguished by an abundance of sun-ripened flavours and a love of sweet-sour contrasts. The book’s Brit-alian author, Ursula Ferrigno, is a reliable guide to exploring the huge island’s characteristic tastes and regional recipes. She knows its history of invasion and traces Arab, North African, Greek and Spanish influences in what have become typically Sicilian recipes.

SWEET AND SAVOURY Sicilian almond pastries and, below, pasta with sardines
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About Delicious Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.
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