If you make one thing…

Scrambled eggs might seem unusual companions for carbonara, but the savoury flavours of the classic Roman dish enrich the silky eggs. Result? A seriously indulgent breakfast

THE NEXT ISSUE OF delicious

ON SALE 1 FEBRUARY ANJUM ANAND: APARNA JAYAKUMAR

welcome.

PHOTOGRAPHS: PAUL MITCHELL, ANDREW HAYES-WATKINS It’s cold outside,

10 GREAT MOOD-LIFTING THINGS TO DO ON A WINTER’S DAY

Inspiration, bite-size news, reviews & great stuff to do

HOT BOTTLES

Wake up your palate after the riches of

AND THE SAUCY WINNERS ARE…

BEST FERMENT Louisiana Hot Sauce by Common Sanity

On your marks, get set... book!

You can’t get better than Bake Off for

PUB OF THE MONTH

THE BELL, BRISLEY, NORFOLK

The power of books

Budget cooking expert and anti-poverty campaigner Jack Monroe’s

BACON SARNIE, ANYONE?

*SURVEY CONDUCTED BY ONEPOLL FOR WARBURTONS, WITH A

Green your eats

Looking to make green changes in 2023? Be

2023: FOOD TRENDS UPDATE

We asked food writer Clare Finney to gaze into her crystal ball to predict what will be big – and what will be binned – this year

Books you’ll love…

Crunch Time Wonky veg box biz Oddbox dishes

WHAT’S ON THE MENU?

Food editor Tom Shingler mixes and matches this month’s recipe ideas

OVER TO YOU

STAR EMAIL ★ Subject: Refreshingly honest From: Anon

delicious discoveries

The top new products from producers big and small, thoroughly tested for you by the delicious. team

“ You can have fantastic taste without compromising ”

Ethical food entrepreneurs Manisha Solanki and Jacob Thundil are determined to help stop deforestation with their double award-winning, allergen-free ‘soy sauce’

A glass of stout with Jimi Famurewa

PHOTOGRAPHS: ISTOCK/GETTY IMAGES, OLIVER HOLMS The restaurant critic,

The joy of winter citrus

Now settled in southwest France, Debora Robertson fills her midwinter shopping basket with cheering local treats and bright citrus orbs, bringing a welcome blast of sunshine, freshness and flavour

Take pasta next to the level

Though there’ll always be a place in our hearts for a good spag bol, sometimes it pays to be a little more adventurous – as these knockout recipes show

Elainea Emmott writes to James Hemings

Photographer and supper-club chef Elainea Emmott sends a letter back through time to a man enslaved by Thomas Jefferson. No picture exists of James Hemings, and he left behind only a few elegantly written notes and inventories – but as a pioneering chef, he created an important culinary legacy

BURNS NIGHT updated

HotScottish chef Roberta Hall-McCarron’s menu has neither a neep nor tattie in sight, and (whisper it) there’s no haggis... But if you want to celebrate 25 January with something different, Roberta’s menu showcases the contemporary side of Scotland’s food scene. It’s a little bit cheffy, but everything can be made in advance – we’ll raise a wee dram to that

The wonder stuff

It’s a workaday ingredient, but are you aware of the months of care and attention that go into making a wheel of parmesan? Sue Quinn travelled to Parma to find out more – and our food team have created all-new recipes to celebrate Italy’s king of cheeses

How to roast like a pro

"Roasting may not be the most thrilling or

Edd Kimber’s cheesy brioche rolls

RECIPE, PHOTOGRAPH AND STYLING: EDD KIMBER "These rolls

Crispy chilli oil

It’s the condiment of the moment... Our food editor Tom Shingler is a superfan with a secret recipe to share, and he promises that whether you’re a spooner-over, a stirrer-in or a dunker, you’re going to love it

DON’T BIN IT!

Citrus fruit

THE ENERGY-SAVING GADGET WITH SUPER POWERS

If you love warming casseroles but, in these fuel-crisis days, aren’t keen to have the oven on for three or more hours of slow-cooking, it’s time to consider an oft-overlooked kitchen gadget: the pressure cooker. For the delicious. food team it’s the energy-saving kit they’d choose above all others. We asked expert Catherine Phipps to share her wisdom, along with foolproof recipes that go far beyond steamed puds

Why we love our pressure cookers

The delicious. food team are unanimous in choosing the pressure cooker as their number-one energy-saving gadget.

PULSES It’s time for a revival

If you’re looking to cook and eat more sustainably, boosting your intake of pulses and beans is a no brainer. Read on for the compelling reasons, the key cooking tips – and tempting recipes

Let’s hear it for pollock

This versatile member of the cod family deserves more than being used just for fish fingers… Show pollock some love with Middle Eastern flavours

Filled with love

For migrants learning English with charitable organisation Heart & Parcel, friendships are being forged and their confidence is growing – and it’s all because of something surprising: the simple magic of dumplings

Drinks

Lighter but f lavour-packed wines and beers, plus a zingy mocktail

Susy’s best buys

Even if you’re not doing Dry January, there’s a lot to be said for choosing lower alcohol drinks – especially when they’re as palate-pleasing as Susy Atkins’ picks for the month. And if you demand something stronger, she’s sorted out a good whisky for Burns Night too

Light entertainment

Looking for beers at the lower end of the ABV scale that are still full of flavour? Our expert Mark Dredge has the lowdown

Make it every day.

New flavour combos, wonderful one-pot meals and moreish ginger slices, all quick and easy

In with the new!

Each month we make it our mission to get a brilliant new recipe or two into your weeknight repertoire. We bet you’ll be trying to cram all these in – it is a new year, after all

3 DINNERS + 1 POT = Heaps of flavour

It’s not easy to find meat-free family dinners that save on time but deliver on taste. Alan Rosenthal, author of the Foolproof One-Pot cookbook series, comes to the rescue with reliable recipes guaranteed to delight everyone who tastes them

A slice of spice heaven

In this popular Kiwi bake, crunchy biscuit base meets thick fudgy icing, with plenty of warming ginger marrying the two together. It’s love!

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TASTE YOUR WAY AROUND BEAUTIFUL PUGLIA

Discover the finest pasta, olive oil, wines and more with a gourmet five-day tour of the hottest foodie destinations in southeast Italy

January Recipe index

100 ESSENTIAL INFO ABOUT OUR RECIPES Our symbols

PUZZLES PAGE

JUMBO CROSSWORD There’s a prize to be won

THE FOOD QUIZ

1 Choucroute garnie is a hearty French sausage

Health NEWS

News, nuggets of knowledge and advice you can trust

How to EAT SMARTER

Want healthy meals to work harder? It’s all in the prep. Playing matchmaker with your nutrients and cooking ingredients the right way can boost the benefits. And don’t worry – abiology degree isn’t required to get clever with the way you eat!

When somewhere SPECIAL is in order…

Okay, so there might not be much to celebrate as the January cold grips and prices keep rising. That doesn’t mean we can’t plan and dream – and there are still birthdays and anniversaries to honour. If you need something to look forward to, consider booking one of these hallowed havens

Where has the salt gone?

In many high-end restaurants it’s nigh on impossible to get your hands on a salt mill, says writer Matt Miller. Why are diners no longer trusted with them?