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Why it’s time to visit THE LAKES

BY SUSAN LOW
ARTISTIC NATURE Sunset over Derwentwater

The Lake District has a stark beauty. The wildness of the fells and lakes is thrilling and humbling – you can feel small here. No wonder generations of artists and poets have been inspired by the landscape.

This is a place where talk about weather isn’t just a pleasantry. Misread the clouds and you can put life and limb at risk – as a series of devastating storms proved in the run-up to Christmas last year, when record rainfall washed away bridges and roads and flooded towns and villages throughout Cumbria.

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Find the complete article and many more in this issue of delicious. Magazine - September 2016
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About delicious. Magazine

The new September issue of delicious. sees out the summer with healthy recipes from the sunny Med and dishes that keep the holiday feeling going. Diana Henry shares her simple cooking philosophy, Simon Hulstone adapts Michelin-star cooking for the home kitchen and we get the gossip and recipes from the Great British Bake Off stars. Plus, improve your cooking with a bagel masterclass, our sweet pastry guide and all our invaluable tips and advice.

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Other Articles in this Issue


Editor’s Letter
“Summer’s lease hath all too short a date,” Shakespeare
Beyond everyday nourishment, food is a means of bringing people together
Listen to delicious. dish, our podcast (on iTunes, via the
YOUR RECIPE INSPIRATION
Whether you’re feeling a little morning-after fragile or just need a meal on the table fast, a fry-up always satisfies. We’ve revamped the British favourite with three easy, moreish recipes that work at any time of the day
Naved Nasir, executive chef of London’s popular Dishoom restaurants, recalls an Indian festival dish that brings back childhood memories of his mum’s wonderful cooking
“Food and memory are closely linked, and I suspect we all have at least one dish we’ve eaten abroad that’s stayed with us – a flavour that, whenever we taste it, sums up that precious time away from t
Pick melons that are heavy for their size and feel
Crab on toasted spelt bread with soft boiled eggs and
Food has the power to feed, nourish and unite. Ramona Andrews reports from Bristol, where she talks to women at a lunch held by 91 Ways, an organisation that’s bringing together people from around the world with sometimes life-changing results
Chicken is the ideal late-summer roast because it’s relatively light, especially when it’s married with fresh herbs and salty feta.
“ We are all time-poor, but I still want to eat something delicious every night.
With a good chunk of cheddar in your fridge, you’re never far away from a satisfying snack and you have the beginnings of a great meal. So says Debbie Major, who celebrates the versatility of a British classic
As Series 7 of GBBO grips the nation, former stars share their stories from the tent – including a few they’d prefer to forget. Most exciting of all, we managed to persuade each of them to create a new recipe, exclusively for delicious
Clafoutis – a Yorkshire pudding-custard hybrid with a French outfit on – is one of the easiest desserts to make.
LIGHTER EATING
This month’s collection was a challenge: 10 flavour-packed recipes, each feeding four and altogether costing less than £60.
It’s been around for aeons, and there’s a reason the Mediterranean approach to food, with its emphasis on wholegrains, plenty of veg and good olive oil, has stood the test of time: the food tastes amazing
READ ALL ABOUT IT
I agree with Margaret Rooke [August issue, p130] about shops
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
The expert on Chinese cookery talks about her food journeys of discovery, shelling peas and a set of beloved china
Only if ingredients or items of kitchenware are useful, goodlooking and value for money do they get the delicious. seal of approval!
The broad tidal marshes of the north Norfolk coast are Daisy Meager’s destination, where she meets veteran oyster farmer Richard Loose
The Palomar Restaurant Book, The Woodspeen Cookery School and feat cheese are all put to the test
Susy Atkins’ wine round-up, plus a grape variety that’s bang on trend
Barely a week goes by without red meat being linked with health problems such as cancer and heart disease. But is it as bad as all that? Registered dietitian Juliette Kellow gives the experts a good grilling
BE A BETTER COOK
The delicious. food team's tips and techniques
Proper bagels with the ring of authenticity
OTHER GOOD THINGS
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
At their best they’re about celebrating local produce. At their worst, food festivals are a cynical corporate exercise populated by uninterested, hungover chefs and freebie-grabbing punters. It’s time to boycott them and rediscover farmers’ markets, says champion of small producers Polly Robinson