WELCOME TO February

How do you view the second month of the year? Do you

IF YOU COOK ONE THING THIS MONTH…

This dish is ready in 10 minutes – and will be gone in seconds

From Italy with love

At a time of year when we could all do with a bit of warmth, comfort and amore, these recipes will give you a virtual fleecy hug. They’re easy to love, relatively simple to make, and the taste? Mamma mia!

The ingredient that adds magic to every dish

Onions occupy a singular place in the modest array of vegetables available to the winter cook, says Gill Meller. Often taken for granted, this versatile member of the allium family deserves to play a starring role

So simple, so good: sea bream for two

“Classic fresh flavours combine forces in a fish dish that’s simple to prepare and quick to cook – plus there’s minimal washing up involved. Chill a good bottle of white wine and you’ll soon be enjoying a supper fit for a king.”

Gather friends and light the fire

Baby, it’s cold outside… but inside it’s snug and warm. For peak cosiness, fill the kitchen with the citrus scent of baking blood oranges, spice-mulled cider and fresh herbs. Then light some candles and indulge in a chill-chasing feast

A breakfast with heart

Valentine’s Day is a fine excuse to cook something great-tasting, fun and quirky for someone special. These heart-shaped toasts say it all in the language of egg, bacon and avo lurve

A 1970s CLASSIC

This wonderful sausage recipe, first published decades ago, is set for a revival. One taste of the rich braise, with a dollop of mash on the side, and you’ll know why it’s stood the test of time

The easy bake

These grown-up cookies are sweet, salty and crunchy – all the things you love rolled into one bite-size treat. Just add a cuppa and you’re good to go

Saucy! THE PUDS EVERYONE LOVES

They’re naughty but they’ve very nice – and cold weather was made for these self-saucing, oven-baked desserts. When one hits the table, you’ll only hear one thing: sighs

MORE VEG, LESS MEAT

The noise is ramping up about the importance of consuming less meat – both for the sake of the planet and our health. Here are seven superb recipes that make it easier to embrace a more flexible approach to meaty main meals, while still loving the food you eat

Chicken thighs

A flavoursome trio of recipes to jazz up your weekday cooking

FRIDAY NIGHT

What’s even better than a cosy night in? A cosy night in immersed in the world of 1950s uptown New York City nightlife. Add a classic steak dish and a special bottle and you got it made, son

Slow-cooked to (nourishing) perfection

When it comes to flavourful, good-for-you food, a slow cooker is your kitchen salvation and well worth investing in, says Ross Dobson. It’s easy, time-saving and the results taste superb. All you need to do is prep, set and forget

YOUR delicious.

Debora Robertson’s piece on the decline of the dining

THE BEST OF February

WHAT’S FRESH, HOT AND HAPPENING RIGHT NOW

”I DON’T TAKE SUCCESS FOR GRANTED”

Phoebe Stone finds out what drew the French chef to cooking – despite an early disaster in the kitchen

What makes a good restaurant?

There’s so much more to dining out than simply scoffing, paying the bill and heading for the door. The places in which we seek company and sustenance reflect what we value, as well as where our lives have taken us and where we’re heading. And, says Debora Robertson, if you can see and hear while you’re tucking in, even better

Meet the man who runs a restaurant without a bin

Chef and restaurateur Doug McMaster has blazed a trail for the zero-waste movement. His restaurant, Silo, has an innovative and inspiring approach to food, farming and fermentation

EDITOR’S CHOICE

Welcome to my new selection of favourites: places to eat, books to read, gorgeous items to consider adding to your own personal wish list – all tested or tasted by us

HOT ON THE SHELVES

Every month, we’re sent dozens of products try. We test them all, considering flavour, value for money and, where possible, ethical credentials. Phoebe Stone picks the best

Why I LOVE February

If you asked a dozen people to name their favourite month of the year, it would be a gentle surprise if even one of them mentioned February. Yet according to Kate Young, this frostiest of seasons has so much to offer – you just need time, calm and a warm kitchen to appreciate it

Rick Stein writes to Jane Grigson

She’s the food writer who inspired, among many others, one of the UK’s best-loved chefs – the man who’s become synonymous with fish cookery in the UK. Here, Rick Stein thanks his food hero for sparking an interest in seafood that was to become a passion

The sense (and nonsense)

No one likes to throw away perfectly edible food, but confusion over labelling is fuelling the amount we chuck out at home. The rules are changing, though, and Clare Finney wraps up the latest advice on best-before and use-by dates

WHAT TO DRINK

Susy Atkins lines up best buys for February, plus purse-friendly Valentine’s fizz

THE HEALTH DEBRIEF

• FAD-FREE insight • DEBUNKED food & health news • HEALTHFUL ways to eat better •

Should we ALL be taking vitamin D?

The bone-strengthening nutrient is made mainly in our skin when it’s exposed to sunlight. But should we be taking supplements in the dark UK winter or can we get enough from our food – and is vitamin D really a cure-all? Sue Quinn ups your knowledge intake

THE PLACE NO ONE YOU KNOW WILL HAVE BEEN TO

If you yearn to get off the tourist trail and go somewhere a bit different in the new decade, be sure to add the Faroe Islands to your bucket list. First-timer John Gregory-Smith is blown away by the landscape, impressed by the emerging restaurant scene – and nearly convinced by the fermented lamb

DUBROVNIK

Built on a rocky coastal spur, this historic Croatian city buzzes with a youthful energy, says Maria Pasquale. Its food is enriched with Balkan, Turkish and Venetian influences with great wines to boot, and an out-of-season visit lets you escape the crowds

Leave Pancake Day alone!

Flippin’ ‘eck, says Katy Salter – how can something so basic be marketed with complicated kits, plastic lemons and weird additives? It’s time we rediscovered the beautiful simplicity of Shrove Tuesday

COOK IT LIKE delicious.

…and WIN a set of quality pans from Samuel Groves

Cuppa time

There are prizes to be won and foodie fun to be had with our new page of brain teasers

Easter is coming…

Wonderful feasting, recipes and stories to spark spring joy

RECIPE INDEX

TERMS & CONDITIONS 1. All information forms

CASSOULET

The hearty stew from southwest France never goes out of fashion. Cooking it involves a bit of forward planning but the recipe is straightforward and it makes a rib-stickingly good meal for a crowd on a winter’s night. Red wine at the ready…

Perfect pancakes made flippin’ easy

Small details mean the difference between a lacklustre

Learn to cook Thai

Mastering stir-frying – a technique that underpins Thai cuisine – is the topic for this month’s cookery class. Kay Plunkett-Hogge’s recipe for tat soi is quick to make and a proper taste of the country she grew up in

THE KNOWLEDGE

Tips, hacks and know-how in the kitchen, key techniques explained step by step, plus in-depth appreciation of the best food and drink. Find it all and more, right here each month

HOW TO SHUCK PACIFIC OYSTERS

IN THIS NEW SERIES, CJ JACKSON, SHELLFISH UK AMBASSADOR

LOOSE ENDS

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