Why I’d ban children’s menus

Welcome

Laura Rowe Editorial director, delicious. Follow me on

LOVE LANGUAGE - FOOD

Shock horror, I’m from a family of feeders. If we love you, you will be fed. If you’re the same, and choosing to mark Valentine’s Day (romantically, with friends and/ or family, or in self love), let me guide you to our dinners à deux…

FITTING TRIBUTE

Another calming activity I’ve recently rediscovered is piecing

Feasting & fasting with Nadiya Hussain

When the former GBBO winner isn’t writing bestselling cookbooks, she’s painting, parenting and spreading positivity around the world. Nadiya talks to us about the challenges of cooking during Ramadan, which begins at the end of this month, and shares a surprisingly sweet samosa recipe

NUGGETS

Choice bits of knowledge, food news and seasonal inspiration. Compiled by Anthony Noonan

delicious DISCOVERIES

The best new (to us) bites and homeware delights from producers big and small, as tried and tasted by the delicious. team

The booklist

Welcome flavours from around the world into your kitchen this month with Mark Diacono’s globetrotting top choices for February – plus a cookbook that will make you look at desserts in a whole new light

Over to you...

STAR EMAIL ★ Subject: Say what?! From: Jan

Make it special

It’s what weekends are made for... Rosie Mackean’s relaxed menu (with this yummy pud), an Egyptian comfort dish, warming chai bakes, the low-down on merlot and pale ale, and fab flatbreads. Top that!

GREAT FOODIE TRAVEL EXPERIENCES FOR 2025

It’s cold, grey and drizzly and spring is still a long way off – which is why it’s the best time to plan your bright ’n’ breezy foodie travels for the year ahead. Our writers share their favourite recent, triedand-tested adventures to whet your appetite

Here’s to good times

Pure comfort from start to finish, this three-course menu from our resident entertaining expert Rosie Mackean is birthday-level special but without any finicky finessing to worry about – and as ever, you can make almost all of it in advance

Preparing ahead – it’s the secret to a stress-free dinner party

My hosting philosophy is that you should be doing

Comfort eating, Egyptian style

This crowdpleasing, soul-soothing dish from food writer Soha Darwish is just the thing to ward off winter’s chill

Flat-out fantastic

Anyone who knows head of food Tom Shingler knows he’s never too far from a pizza oven – and his favourite thing to cook in it? Flatbreads – plus some of the best toppings you’ll ever taste. And don’t worry if you don’t have a pizza oven – Tom’s fixed the recipe so they work just as well in a regular oven. Let the flatbread party begin!

Smooth operator

Kelly Sullivan makes the case for merlot – middle of the range in punch and budget but not to be sniffed at. Plus: a couple of sippers to show some love to this February, and an invitation to swirl unabashed

A PAIR OF WINTER SIPS

To keep the cold at bay, a brace of warming fireside tots

Pale & interesting

Pale ale is available everywhere but the variation is huge, says expert Mark Dredge. Here’s a cheat sheet, plus his top picks

SUGAR & SPICE (and all things nice)

The warming flavours of chai, the moreish milky tea that fuels modern India, can also elevate cakes and other treats. Here’s a special selection, plus a recipe for the ultimate spiced cuppa

A feisty cider with... RICHARD COLES

The broadcaster, cleric and former Communard – who retired as a vicar in 2022 – is also a crime fiction author and recently braved the I’m A Celeb jungle. He describes bushtucker trials, the quirks of country living – and a gift from Wallace and Gromit

Be a Better Cook

Ramp up your skills and knowledge with the experts. This month: knife know-how, trad vs twist fajitas, the ultimate brioche buns with Benoit Blin, DIY mustards and an introduction to Sri Lankan cooking

Adam Byatt’s Michelin-level cookery course

THIS MONTH: KNIFE SKILLS

ADAM’S CUTTING-EDGE KNIFE ADVICE

A lot of the stuff on the market is just for show. You don’t need a 12-piece knife set. What you do need, however, is the following...

Trad vs twist

CHICKEN FAJITAS

Perfect your PATISSERIE with Benoit Blin

PART TWO: THE ULTIMATE BRIOCHE BUNS

How to make your own mustard

For thousands of years, mustard has been a must-have food enhancer, but it’s really only at its best when freshly made. Luckily Pollyanna Coupland has toiled in the test kitchen to bring you the finest DIY versions of this magical condiment

POLLY’S FOOLPROOF DIY MUSTARD CLASSICS

“Turmeric is often added to boost mustard’s bright

WHOLEGRAIN MUSTARD VARIATIONS

1 Marmite mustard Makes 300ml Prep time 5

Island of flavour

WITH EROSHAN MEEWELLA

THE NEW BRITISH OIL RUSH

When it comes to artisan cooking oil, you’ve probably heard of cold-pressed British rapeseed. But with rapeseed harvests in decline, what does the future look like for gourmet UK oil? Thanks to a small band of pioneering farmers, it’s looking bright: nut oils, pumpkin oil and even – whisper it – extra-virgin olive oil are all on the menu. Clare Hargreaves extracts the story

Elevated everyday

New ideas for your weeknights, a pasta winner, air fryer genius and a Valentine-worthy steak dish. Plus: your savoury pancake hit-list, fun with pineapples and our new columnist Kathy Slack’s grow-and-cook inspiration

Dreamy and creamy

The classic combination of pasta and cream is warmed with a boost of sunny Spanish flavour, creating a dish that brings comfort when it’s cold outside

Let’s get ready to crumble…

Did you know you can cook crumble in an air fryer? Well, you can – and what’s more a fabulously crunchy topping is guaranteed

There’s a new carb in town...

Introducing a regular recipe series showcasing beans (in all their beautiful forms), a much-loved staple we should all be eating more of. First up: make them a Frenchified pairing for a juicy steak

You’re gonna flip!

T he exciting flavours and colours of these savoury pancakes take things to new heights for a fun-packed Shrove Tuesday (4 March) – or anytime weekend brunch

In my TRUG

RECIPES AND FOOD STYLING KATHY SLACK

HEART of GOLD

RECIPES AND FOOD STYLING EMILY GUSSIN AND POLLYANNA COUPLAND

WIN! A glorious getaway to the Lake District

Enter our competition for the opportunity to win a two-night stay for two at the Inn On The Lake in Cumbria, including dinner and breakfast each day

Coming up in the March delicious

Bake your own giant chocolatey hobnob Meet School

RECIPE INDEX

February

PUZZLES PAGE

There’s a prize to be won and food knowledge to be tested with Hugh Thompson’s crossword and food quiz. Test the brain cells with a cuppa and a slice of cake

THE FOOD QUIZ

1 Garum was an ancient Roman condiment made