welcome.

Februar y has its moments, doesn’t it? There

February FRESH AIR

Ideas, eats and treats to make cold days altogether better

WHAT ’S ON THE MENU?

Turn this month’s recipes into a meal to remember. Food editor Jen Bedloe shares her choices for

#notforsharing

Cup hands, here comes… Actually, hands off – this cup of wondrousness is for one

Over to you...

*CONTRIBUTIONS MAY BE EDITED FOR SPACE/CLARITY AND ARE

From the delicious. reader panel on Facebook

We asked: What are your favourite speedy after-work dinners? Here’s what you said…

Meet the reader

PR consultant Saamia Razvi Ali, 32, lives in Hertfordshire with her husband and baby daughter

Cook it like delicio & win

Food editor Jen Bedloe shares her verdict on your showstopping creations from the December issue

APPETISERS

Bitesize news, reviews and diary dates.

HOT LIST

What’s new, what’s great, what we rate. Chosen by editor Karen Barnes

An orange juice (& splash of bit ter lemon) with Nadiya Hussain

The inspiring Bake Off champ turned author, cookery writer and presenter reveals why tea, poetry and Schitt’s Creek can make any day a good day

The marmalade recipes every bear needs to know

If ever there were treats to make Paddington Bear happy, these are they, from Cherie Denham’s gloriously tangy homemade preserves to savoury dishes, bakes and puddings to make with them. Paws out of the jar!

Super bowls

Is this our best ever soup collection? It’s certainly up there... These winners will bring cheer and sustenance to your winter table – you can even batch-cook them and freeze for another day

Galvin’ s beef bourguignon

The Mayfair restaurant’s French classic, made with slow-cooked beef in good red wine, will leave you with a warm glow

Flippin’ marvellous

“Fancy something different for Pancake Day (Tuesday 1 March)? If you’re up for waffles, I have a pair of temping recipes. Or how about French galettes, or even soufflé pancakes? For that matter, why wait? Whip up some batter and have fun”

Love is…

…cooking scallops, truffle pasta and a chocolate pudding with an oozy salted caramel centre. Melted hearts all around – and in no time at all

Weekend wonder

‘‘Garlic, sherry and bay leaves are three flavours that flatter each other immensely. This is a wonderful, deeply savoury dish to cook in the wintertime – some simple roast potatoes alongside would be terrific, and perhaps a green salad or some steamed green vegetables too”

On line sensation Tandoori hasselback potatoes

When recipe writer and social media star Sanjana Modha-Patel mixes crispy potatoes, spices, cheese and moreish garlic butter, it’s a game changer

Diana Henry meets... Andrew Wong

When is a restaurant meal more than a meal? When it’s also an experience, an education, when emotion is involved. These are central to the cooking of Andrew Wong, and the reason his two-Michelin-star restaurant is high on food lovers’ wish lists. Yet he’s also on a mission that will never be finished

RHUBARB RAPTURE!

With its gleaming red stalks and sweet-sharp flavour, this versatile seasonal star graces myriad puds and sweet treats, from muffins to tarts to just-one-more cookies

How to make a brighter winter

February might be brutal but Debora Robertson has the comforting thoughts, plans, treats and simple cooking to make it a whole lot more cheery

Not just any old goat…

Think all goat’s cheese is pretty much the same? Think again, says expert Patrick McGuigan. A kaleidoscope of shapes, textures and flavours awaits

discoveries

Your buying cho ices make a difference

Is this the poshest butter ever made?

Champion producers

February Recipe index

STARTERS, SNACKS, SIDES & NIBBLES • Cheesy scallop

Cheese to displease

Life is too short for bland, rubbery cheddar, says cheese expert Emma Young. But to work out what’s good, we need to follow our noses rather than looking down them

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Don’t m iss your March issue

WIN a stay at The Grand Brighton

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Take five

There are prizes to be won and fun to be had with Hugh Thompson’s delicious. brain teasers

Drinks

A zingy tipple, fireside w ines and food-f riend ly beers

Susy’s Best buys

Our wine editor Susy Atkins, Sunday Telegraph columnist and a TV regular, has picks for wintry food and fireside sipping, plus a lovers’ treat

Streng th in depth

Expert Mark Dredge is a fan of beers with oomph – their bigger, richer flavours suit cold weather and they tend to go well with food. But which comes first: the meal or the beer?

Family favourites

When you need an easy dinner on the table fast, nothing hits the spot like a fluffy baked potato, bowl of pasta or noodles, or a doorstopper sarnie

Friday night dinner 15-minute curry

“Forget takeaways – this is my go-to recipe to start the weekend. It can be on the table before the delivery app has found a driver”

Thrifty cook The new tuna pasta

delicious. content producer Thea Everett takes a clutch of storecupboard standbys to make your new favourite weeknight dish. That buttery sauce puts it in treat territory – but still on a budget

Use it up

Savvy ways to use up the open, partly used bits and bobs left over from some of the recipes in this issue BY JESS MEYER

Easy bake Fluffy Welsh cakes

Sometimes the simplest pleasures are the best. Perfect these tea-time delights for St David’s Day on Tuesday 1 March and you’ll find you need little excuse to make them all year long

Health NEWS

News, nuggets of knowledge and advice you can trust.

The hidden health boost in your food

We all know the importance of getting vitamins from our food, but they’re not the only benefits to look out for. Award-winning food writer Sue Quinn explains the science behind flavonoids, then dishes up a trio of easy recipes to showcase them

//Be a better cook

Nine pages of tips, know-how and wisdom from the delicious. kitchen to get you cooking smarter, faster and with greater confidence

// The lowdown BUTTERMILK

“While researching and testing recipes at home, food

//Basic//better//best CRISPY OVEN CHIPS

BASIC: THE SINGLE BAKE SOAK Peel and cut

// Root to tip cooking CAULIFLOWER

Get more bang for your buck and reduce waste

// The knowledge CONFIT

Meaning ‘preserved’ in French, confit is a traditional

The technical ba ke Edd Kimber’s pain au chocolat

“The croissant’s more indulgent sibling is at the