WELCOME TO APRIL

Heat the oven to 200°C/180°C fan/gas 6. Slice 3 large

Smell...

That’s often the first thing that entices you to eat

The best of APRIL

If you stumble across a woodland carpeted with wild garlic

Pretty as a picture

It’s an exciting time to be in the kitchen: spring

JERSEY ROYALS

The arrival of spring is, for me, signalled by the

ALEPPO CHILLI FLAKES

These sun-dried chilli flakes, ground without the seeds, inspire ardour

FELICITY CLOAKE’S DESERT ISLAND MENU

MAKES 12 USING HEN EGGS OR 18 USING QUAIL EGGS

THE HERITAGE IN GREDIENT CHANNEL ISLANDS MILK

"What’s so special about Channel Islands milk? Partly it’s the

The 50-minute roast

"Most people associate a roast dinner with roast potatoes, but

THE WORLD ON YOUR PLATE

It’s not usual to find broccoli in Indian curries, but

THE IVY’S ETERNAL CLASSIC

Chef Gary Lee talks about the recipe diners ask for

“Mother Nature is our business partner”

Even if you know nothing about drinks, you’ll have noticed

Mary Berry’s UNBEATABLE AFTERNOON TEA

SERVES 8-12. HANDS-ON TIME 20 MIN, OVEN TIME 35-45 MIN,

“Nan’s scones remind me not to take the simple things for granted”

When I was growing up, my nan Pauline was a

EAT FOR ENERGY

Your guarantee for every recipe in this section: NO MORE

THE CHICKEN PIE

By using olive oil in the pastry topping instead of

HOLD THE CHEESE...

Make the cakes up to the point of frying in

FROM OUR INBOX...

Sue Quinn’s article about gluten intolerance [March 2016, p102] was

FOR STARTERS

It’s our most precious natural resource, but look how much

MY LIFE ON A PLATE WILLIE HARCOURT-COOZE

THE GOOD LIFE My family moved to a wild stretch

WISH LIST

These pages are about us doing the hard work so

TEST REPORT

If anyone can help the fish-fearful shed their anxiety about

CHEERS!

• Vignobles Roussellet Malbec, France (£4.39, Aldi) A great-value, brightly

WHEN FOOD DOES GOOD

Tea lady Henrietta Lovell set up The Rare Tea Company

Does FAT make us FAT?

Once upon a time we were led to believe all

NICE The French city with Italian soul

It’s 10am and an expectant queue is forming in front

A sanctuary by the marshes

WHY IT’S GREAT At the edge of the RSPB salt

Why are so many menus written in code?

If I learned anything from Horsegate 2013, it’s that I

BREAD

• A wet dough is best when making bread, so

THIS MONTH IN OUR TEST KITCHEN...

For a richly flavoured stew or casserole, use roughly the

KEY STEPS TO A PERFECT LOAF

Fresh and dried yeast are more or less interchangeable. Dried

FRUIT CURDS

Lemon curd is an old favourite for good reason. When

LOOSE ENDS

Roughly shred leftover cabbage and boil for 3-4 minutes, then