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Digital Subscriptions > delicious. Magazine > October 2019 > ”I knew this was the one opportunity I’d have to do something I was passionate about”

”I knew this was the one opportunity I’d have to do something I was passionate about”

Standing in a no-nonsense stainless steel kitchen with The Preservation Society’s Angharad Underwood as fruity syrups and jams bubble away, Dianne Spencer learns that even old-fashioned preserves can become the stuff of modern legend
PHOTOGRAPHS DAVID CHARBIT STILL LIFE STUART WEST

WHAT MAKES BLISSFULLY BLACKCURRANT SIROP WORTHY OF A delicious. PRODUCE AWARD?

This luscious purple elixir brings a vibrant zing to everything from sauces and dressings to drinks and desserts. It’s this versatility that won it top place in the Drinks category of the 2018 delicious. Produce Awards. Angharad makes each batch by hand, steeping tangy-tart blackcurrants in local cider vinegar for up to a week, then pressing them and bubbling up the aromatic liquid with a dash of sugar. The recipe is inspired by a tincture her Welsh grandmother used to make “for sore throats and things”, but the end result is far from medicinal – it has a fruity intensity and the perfect balance of sweetness and tang.

WHAT THE JUDGES SAID

Food writer and TV presenter Prue Leith “I’m thinking of it all over ice cream.”

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About delicious. Magazine

In the October issue of delicious. we talk to cookery icon Delia Smith about her 50 years of food writing. Autumn’s chills bring cravings for hearty food like mac ‘n’ cheese (four of them!) and slow-cooked casseroles. We cook seasonally with mushrooms, pumpkin and quinces – and don’t miss our luscious chocolate fudge pecan pie, spectacular Halloween cake and more. Plus, there’s an extra 16-page mini-mag of the best biscuit recipes from iced party rings to chocolate Viennese swirls. As Delia would say “Let’s be ‘aving you!”