DATES FOR YOUR DIARY

WELCOME TO February

Feeling a bit glum? Grab a warm drink, sit down and

Proper cold weather…

I love it. It kills the bugs, it gives the world a

FEBRUARY moments…

Heard of skrei? It’s an outstanding Norwegian cod,

WIN a three-night boutique stay in Devon worth £1,000

As if our cover recipe didn’t already have stacks of

FREE!

Gatherings by Bake Off’s Flora Shedden

Delicious

● The world’s best brownie recipe ● Proper coq au vin

COMFORT FOOD with a lighter side

Warm-up food is on the menu this month and these recipes show that, by making a few wise ingredient swaps, it’s easy to combine the feel-good factor with a lighter approach. All have tips for shortcuts and make aheads for next time you cook them

WIN a Michelinstarred Scottish escape

Don’t miss your chance to experience luxury private island living with this special competition to win a three-night gourmet break for two

The art of the feelgood brunch

RECIPES CHETNA MAKAN PHOTOGRAPHS ALEX LUCK FOOD STYLING

THE POWERHOUSE IN YOUR STORECUPBOARD

They’re versatile, beautiful and taste far better than something this cheap and nutritious really ought to – but that’s all part of the understated appeal of pulses, says food writer Georgina Fuggle

SHEPHERD’S PIE

With a few clever tweaks, we’ve cut the fats and cals in this classic dish but kept all the comfort

LOOSE ENDS

Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas

FROM OUR INBOX…

January begins with a slight sense of dread for me.

FOR STARTERS

NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW

TRENDWATCH

Winte r lodges

IN THIS MONTH…

1703 Mount Gay Estate in Barbados began distilling

A SLICE OF MY LIFE

The super-chef recounts his journey from simple family fare to top-end cuisine at Fera and L’Enclume

WISH LIST

These pages are about us doing the hard work so you

delicious TEST REPORT

THE COOKERY SCHOOL

Have you discovered podcasts yet?

If not, it’s time! They’ve been around for a decade and in that time have gone from being a niche medium to a mass-market phenomenon – the ideal way to zone out on a journey and great to listen to while you cook. There are oodles of food podcasts – keen-eared Sophie Herdman rounds up the most appetizing

BREXIT What do the food & drink experts say?

As a result of the referendum on 23 June 2016, the UK is about to embark on a major period of change. But will it signal the start of a brighter future for home-grown food and drink, or will it spell the end of a golden age for British cuisine? Daniel Tapper asked some of the food world’s most influential voices what they think will happen next

CHEERS!

Susy Atkins rounds up the hottest wines and trends

It’s time to thaw our attitude to frozen food

Over 30 per cent of Britons believe frozen food is inferior to fresh, and over 40 per cent say nothing would induce them to buy more of it, according to one study. Is it time to reconsider the ‘fresh is best’ mantra? Sue Quinn investigates

10 FAD-FREE WAYS TO LIVE A HEALTHIER LIFE

GOOD NEWS!

ESCAPE TO THE CAPE

If the February doldrums have you feeling the need to flee to the other side of the world, head for South Africa, says food and wine writer Fiona Beckett. The beguiling beauty of Cape Town and the Winelands – and, of course, the fantastic food and wine – are certain to exert a magnetic pull

Comfort in a culinary paradise

PADSTOW TOWNHOUSE, CORNWALL (paul-ainsworth.co.uk/padstow-townhouse)

When food is labelled as ‘evil’, trouble lies ahead

Sugar is the new arch-villain in the world of food and health, but has the sweet stuff been framed for a crime of which it is innocent? Chef Anthony Warner strikes a blow for the forces of rationality

“It’s about doing things in a traditional way”

Meet the brother-and-sister team behind delicious. Produce Awards winner The Thoughtful Producer, who are changing the way chickens are reared. Their free-range birds are a taste that time forgot

American-style pancakes

ALWAYS A WINNER

Meet the modern-day BEER MAKERS

For hundreds of years, making beer was considered women’s work. How it became male territory (along with beer drinking) is a story for another time, but the good news is that change is brewing. Emma Sturgess meets three women who are reshaping the industry

If you make one recipe this month, make it this

It’s the ideal antidote to a dreary February day: golden, flaky pastry topped with sharp apples and an indulgent layer of melted cheese. Serve with a bitter salad to offset the richness for a lunch to remember

THE SUNDAY ROAST

It’s probably Britain’s favourite meal, yet many cooks tell us they feel daunted by the task of getting the weekend staple on the table. It’s all down to the planning, says Debbie Major – and the right recipes. We asked her to roll out an epic feast everyone can look forward to

CLAMS

I love the way clams punch above their weight when

GIVE IT SOME citrus zing

Cooking with the zingy flavours of citrus and tropical

WHEN TV AND SOFA ARE CALLINGÉ

Once the heady days of the grand Valentine’s gesture

ONE BEEF STEW…

3 great ideas for leftovers

One night only! Join us for an exclusive evening of food and film

Enjoy a seven-course tasting menu at BAFTA 195 Piccadilly and a special screening of Chef

Pick ’n’ mix HOT CHOCOLATE

The craze started in the USA (where else?) but it’s perfectly suited to wintry days in the UK. Come in from the cold to a homemade hot chocolate – with extras. Start with the basic recipe, then customise it to your taste. This is the sort of DIY everyone can get into

My mother was a kitchen alchemist

For architect turned pro baker Gavan Knox, memories of his childhood kitchen in Ireland are far more than misty-eyed remembrances of things past. His mum’s cooking spurred on his creativity – and this recipe sweetly sums it up

A wholesome approach to baking

The tactile pleasure of baking and the simple goodness

THIS MONTH IN THE delicious. KITCHEN…

As the delicious. food team cook and test recipes,

ENGLISH MUFFINS

THE CHALLENGE

THAI PORK CURRY

CHEF’S STEP BY STEP