welcome.

Laura Rowe Editorial director, delicious. Follow me on

Around the table with Jason Atherton

After a big year of restaurant openings, garlanded chef and global restaurateur Jason Atherton has a lot to say on the state of British cuisine, farming and politics. Plus, he shares a recipe for a very British tart you’ll love or hate

NUGGETS

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

FOOD IEMUST-READ

Butter by Asako Yuzuki (Fourth Estate £14.99) Feminist-oriented

JANUARY MOMENTS.

Head of food Tom Shingler’s favourite coldweather flavours

A TASTE FOR TRADITION

Food plays a role in some of the

MARGATE, KENT

Anthony Noonan heads off to Thanet’s rapidly gentrifying seaside resort

FEEDING CHANGE – ONE MEAL AT A TIME

Recently opened in the Cotswolds town of Cirencester

BACK TO SCHOOL

Our monthly recommendation of cooking schools and courses to sharpen your skills

Over to you...

STAR EMAIL ★ Subject: Alas alack, no hock!

STAR PRIZE

This month’s star email wins a Magimix Mini

MEET THE READER

Craig Smith is a retired advertising photographer who

The booklist

Mark Diacono pulls together his top picks from the latest releases to suit January’s new mood. Find solace in time-honoured favourites, experiment with fermenting or be convinced by a new appliance (and no, it’s not an air fryer…)

delicious. DISCOVERIES

The best bites and homeware delights from companies big and small, as tasted and tested by the delicious. team

Make it special

Fab food for weekend feasting. Rosie Mackean’s make-ahead menu (with this lovely pud), Julie Lin’s Malaysian mash-up, Korean magic, best drinks, blood orange hits and a riot of Indonesian flavours

HERE’S TO THE HEROES!

Will 2025 be the year sustainable practices in our food system start to go mainstream? If so, it will be thanks to the tireless efforts of many people. From chefs to farmers, entrepreneurs and activists, we celebrate (in no particular order) some of the pioneers who are helping make the UK food scene a better place

HOW KOREAN FOOD BECAME HOT STUFF

South Korean culture is everywhere in the UK right now, from cinema to pop music – and especially food. Food writer Angela Hui tells the story of a certain fiery brand of addictively popular instant noodles, and how they helped spark a Western love affair with Korean cooking that shows no signs of cooling off

YOUR KOREAN SHOPPING BASKET

What to look for in Korean supermarkets and online

SKYE HIGHS

Planning a trip for spring? A Burns Night dram (on Saturday 25 January this year) might point you in the direction of Scotland – and there are few foodier destinations than the Hebridean Isle of Skye. Karen Barnes eats her way around the island, taking in the majestic views – and the glorious whisky

A cosy feast

A warm welcome to dinner-party queen Rosie Mackean, who kicks off her new delicious. residency with a memorable feast anyone can prepare. Plus, her clever get-ahead time plan means you’ll be stress-free on the day. Prepare to send out those invites…

Spreading the load – and getting ahead with your dinner party

My hosting philosophy is that you should be

Mixing it up with Julie Lin

Start the year as you mean to go on with Julie Lin’s trio of vibrant, bold and playful dishes. They bring together the Glasgow chef’s Malaysian, Chinese and Scottish identities, with her own brilliant leftfield ideas thrown into the mix

The Korean way

South Korean culture is having a moment right now (read more about that on p116). To celebrate the nation’s newfound popularity, five Korean chefs and food writers share their favourite dishes. Some are traditional, some contemporary, but all are perfect for delving into the special flavours and ingredients that make Korea’s cooking so good

Give it some zing!

Big up the flavour and treat yourself to a heaped spoonful of fun with this spiced-up soda float

The king of grapes

Aleesha Hansel gives you the lowdown on cabernet sauvignon, the world’s most popular wine grape, and chooses three favourites. Plus: a couple of picks for Dry January and ‘corked’ wine demystified

The AF revolution

Sales of alcohol-free (AF) beers have been growing consistently for years now – as has their quality. They taste so good these days, beer writer Mark Dredge can’t get enough of them – Dry January or not

RED STARS

Beautiful blood oranges are a truly seasonal ingredient – their time is short and it’s right now! Grab them while you can and have a go at these tempting sweet and savoury recipes

Cook Indonesian with Petty Elliott

Enjoy the tropical vibes and fiery flavours of the Indonesian archipelago and fill your home with warmth and sunshine

Be a Better Cook

Transform your know-how with the experts. This month: chicken-jointing, trad vs modern shepherd’s pie, a patisserie classic, project-worthy pho and Andrew Wong’s game-changer sauces

Adam Byatt’s Michelin-level cookery course

THIS MONTH: GETTING THE MOST FROM A CHICKEN

Trad vs twist

SHEPHERD’S PIE

Perfect your PATISSERIE with Benoit Blin

PART ONE: THE ULTIMATE CHOUX BUN

Phenomenal pho

IT’S WHAT WEEKENDS ARE MADE FOR

Sauce code

WITH ANDREW WONG

ANDREW’S THREE GAME-CHANGING SAUCES

A great sauce – whether it’s incorporated into a stir-fry or served on the side of a dish as a condiment – is integral to good Chinese cooking. These three from Andrew showcase just how great they can be “This sauce has roots in Hunanese and Sichuanese cooking. Stir it into fried rice, put it on top of congee or have it with whatever you’re eating, from a steak to a bowl of noodles. It’s not actually an XO sauce – it uses beef, not dried seafood – but it’s a pure umami bomb”

ALEX HORNE

A hot chocolate with...

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Elevated everyday

This quick rhubarb ketchup, served with juicy pan-fried duck, will light up your Tuesday night! Other ways to make weekdays wonderful this month: amped-up vegan fun, easy warming pasta, sweet air fryer muffins, speedy Thai salads and much more

RECIPE INDEX

January

Why it’s time to ditch Veganuary

The idea of ethical eating needs a rethink, says regenerative-farming advocate Farshad Kazemian – and the beginning of a new year is the ideal time to do it

Fast & fabulous

Exciting Monday to Friday dinners don’t have to take a long time to prep – you can get these five flavour-filled dishes ready in a flash

Power to your plate!

Fast, colourful and protein-packed – this is what modern plant-based cookery looks like. Supercharge your lunchtimes and midweek evenings with Calum Harris

Filled with zest

Sausages, spice and all things nice… That’s what makes this speedy ragù so special. Orange may be an unexpected addition here but trust us – it really wakes up this cosy bowl with that fresh new year energy

Muffins in minutes

When it comes to your air fryer, don’t neglect the sweet options like these fluffy cakes – bake on a Friday night for a lazy Saturday brunch

Totally yum!

Bangkok-born Marni Xuto’s fresh, zingy and colourful but super-simple salads bring the Thai concept of ‘yum’ to revitalise your midweek repertoire