Welcome to MARCH

Four days off… That’s what most of the population look

March FIVE GOOD THINGS TO DO

…edible Easter nests. Melt 200g milk or dark chocolate

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FOR STARTERS

NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW

WISH LIST

“These pages are about us doing the hard work so you

THE BEST EASTER EGGS

Style and substance: those were the criteria here. Treats you can hardly bear to crack open – but make you very happy when you do. Easter baskets at the ready…

WE NEED TO TALK ABOUT…

Our columnist says plastic is not fantastic in her house, but proper tortillas most definitely are. Just don’t mention man-scooters…

ANDI OLIVER

The Great British Menu judge, restaurateur, singer and passionate food lover says family, fun and music are at the heart of her cooking

NOT LIKE MOTHER USED TO MAKE

Food writer Debora Robertson didn’t grow up the spoon-fed

Our new search for Britain’s best produce begins!

The 2018 delicious. Produce Awards open for entries this month. We’re on a mission to uncover and champion the creators of Britain’s best food – and we need YOU to help us

IT ALL BEGAN WITH A BROKEN OVEN…

Florence Hellier and Darren Bland of Southampton’s Hoxton Bakehouse won a delicious. Produce Award last year for their stoneground spelt loaf. They may not have had a clear road map when they set out on their journey, but they did have a commitment to hard graft

HAVE YOU VISITED OUR delicious. ONLINE SHOP?

“ The delicious. shop was created so we can take the

When ‘ just saying no’ is a wise move

Sugary treats are now so overabundant they can be almost impossible to resist – especially in the chocolate-laden run-up to Easter. But, says Julian Baggini, not giving in to instant gratification can have long-term benefits that go way beyond the waistline

Easter love and joy

As the days become longer (and, dare we say it, a little

10 THINGS YOU ONLY KNOW IF YOU’RE A TV FOOD STYLIST

Dawn French would be the first to admit she’s a terrible cook, so how did she manage to look so skilled in the kitchen on the recent Sky drama series Delicious? And who actually makes those homely pies on BBC One’s Sunday night show Call the Midwife? It certainly isn’t Sister Julienne…

delicious. ON THE ROAD

Join us in 2018 as we visit the UK’s best food festivals with our Produce Awards sponsor Fisher & Paykel

CHEERS!

Susy Atkins rounds up best buys and corking vineyard tours

Which oils are safe to cook with?

Choosing the right oil for a dish has never been more complicated. As the range available grows, media headlines about the harm or benefits of cooking with them get ever more confusing. So what gives? Sue Quinn looks at the latest developments

delicious TEST REPORT

THE COURSE An introduction to bread making with Richard

A VERY SPECIAL EASTER CELEBRATION

By the time it gets to Easter on the island of Crete, fasting locals in Chania are raring for a feast. But as Guy Dimond discovered, the city’s tavernas are mostly closed – unless you have a personal invitation

The Horn of Plenty: for Mother’s Day – or any time

WHY IT’S GREAT A moment of nostalgia: The Horn of Plenty

Where are all the female chefs?

Despite the popular image of shouty, sweary male chefs, the modern restaurant kitchen is a place where women can thrive, says restaurateur Jill Stein. So why aren’t more young women joining the industry?

BRUNCH

delicious THE COLLECTOR’S EDITION

THE (BRUNCH) TEST KITCHEN

Essential know-how to take your brunch dishes to the next level

Pasta bakes

Every cook needs a few of these in their repertoire. They’re easy, they please a hungry crowd, they use a handful of mainly storecupboard ingredients and the flavour combinations are endless. The golden rules? Plenty of sauce, so the bake doesn’t dry out in the oven – oh, and a crunchy topping. Try these for size

BAKES WORTH celebrating

March brings Mothering Sunday (11th) and the Easter bank holiday weekend (30th), so what better excuse do you need to get creative in the kitchen? Whether you’re a beginner or budding Bake Off champ, we’ve got four great recipes for you

SPRING ONIONS

RECIPES AND FOOD STYLING JEN BEDLOE PHOTOGRAPHS STUART

Gill Meller A COOK’S YEAR

He’s made an art of celebrating the fruits of land and sea and, as group head chef at River Cottage, is expertly placed to know when seasonal food is at its best. This month, Gill plates up an often overlooked British delicacy: plump, juicy cockles

”These are the flavours and aromas of my heritage”

Hanan Kattan is an entrepreneur, restaurateur and filmmaker. London has been her home for three decades but the aromas of this Palestinian dish transport her to the land of her birth

THE GOOD FRIDAY FISH PIE

Our creamy, smoky and indulgent take on this classic comfort dish is deceptively easy to make. While you’re at it, double up to make two and freeze one

“How we do family feasts”

Restaurateur Thomasina Miers grew up watching her mum cook, and here they’ve created a British menu with the addition of a few far-flung flavours. It’s perfect for Easter, Mothering Sunday or any time when you have a gathering of the clans

“JUST LIKE MAMAN USED TO MAKE”

“ This dish epitomises good home cooking. Shoulder

THE SHOWSTOPPING MEAT-FREE MAIN

This recipe has been developed with a traditional, luxurious beef wellington in mind. It makes a stunning centrepiece – and we promise there’s no skimping on flavour. The cauliflower is covered in a layer of flavourful, creamy mushroom pâté and gets a grating of cheddar before being wrapped up in a pastry coat that bakes to a golden cheese-topped crust… Need we say more?

Mary Berry’s foolproof lamb

Make the most of sweet new-season spring lamb with Mary’s crowd-pleasing one- pot dish – just add some greens and that’s one bank holiday meal sorted

BANOFFEE PIE

This version respects the original 1970s recipe, made with sweetened pastry rather than a biscuit-crumb base. As if that weren’t enough, British cooking expert Debbie Major turns the same knockout flavour combo into a showstopper roulade… It’s set to be a new classic

How to make Bank Holiday Monday even better

Steffi Knowles-Dellner’s cooking is all about balance, inspired by her Scandinavian roots: adventurous, wholesome recipes that aim to satisfy hearty, healthy appetites. This mouthwatering, simple-to-pulloff menu is just the thing to serve on days when there’s nothing more pressing on the horizon than good times with family and friends

IS IT A ROLL… OR IS IT A SCONE?

Well there’s no yeast in it so we reckon that makes it a scone – but it’s shaped like a roll. Whatever you want to call it, this sweet-salty-savoury creation from chef Grégory Marchand, aka Frenchie, is impossible to resist

WIN a bundle of kitchen gadgets worth £546

Cook any recipe from the magazine this month and send

FREE ARTISAN DENIM APRON

Hurry! Offer ends 31 March 2018

PRICE-SAVVY SUPPERS

Easter holiday entertaining can drain the old coffers, so it’s a smart idea to have some cost-wise weeknight dishes up your sleeve for the rest of the month. Each of these recipes comes in at under £6 for four, yet they’re satisfying enough to please every hungry mouth at the table

THE LEFTOVERS RECIPE

Can this classic crowd-pleaser really be on the table in just 30 minutes? You betcha

THE 5:2 RECIPE

A vibrant curry that doesn’t skimp on flavour and takes just a few easy minutes to whizz together

THE BATCH-COOK RECIPE

Make a creamy white sauce, use half in this pie, then chill or freeze the rest to use for an easy macaroni or cauliflower cheese

SOUP OF THE MONTH

This ramped-up tomato soup is a chunky bowlful that will satisfy healthy appetites

THE QUICK-FIX MEAL FOR ONE

It’s easy to fall back on cheese on toast when eating solo. Get out of the recipe rut with this Provençal-style herby pizza

STEAMED BASMATI RICE

It doesn’t take much to turn a handy storecupboard pouch of ready-cooked rice into the star of the show

THE BEST SANDWICH TO TAKE TO WORK

For when you need something properly satisfying to eat al desko. Even better, it’s made with a few leftovers from the fridge

THE SPEEDY LOW-CAL PUD

Our lighter take on a classic chocolate mousse uses just three ingredients and tastes just as decadent as the full-fat version

“No myths. No fads. Just delicious healthy food”

Good, nutritious, moreish food isn’t just for the wealthy and privileged, believes Dr Rupy Aujla – it’s within everyone’s reach and it needn’t cost the earth. These time-saving recipes from his new book are just what the doctor ordered

MEAT-FREE, the Mildreds way…

A London institution, veggie restaurant Mildreds isn’t resting on its laurels (or its bay leaves for that matter). Its new recipe collection – all vegan – takes inspiration from around the globe, with dishes set to become new favourites

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

WIN! A luxury stay in Paris

Enjoy Eurostar travel, a night at Shangri-La Hotel, dinner at a two-Michelin-star restaurant and more

FOOD LOVER’S CROSSWORD

See how much you really know about the world of food

BE A BET TER COOK

8 PAGES OF TIPS AND KNOW-HOW TO GET YOU COOKING SMARTER, FASTER AND WITH GREATER CONFIDENCE

How to make an Easter wreath

If you want to re-create the beautiful wreath on p37, here’s how to do it… Depending on the weather and type of flowers used, it should last a few days (you may need to replace the main flowers). For longevity, it helps if you mist the wreath with water once a day; or replace the fresh flowers with silk flowers

from the sea

This time of year can be tricky when choosing fish as many species are in the middle of their breeding season. Farmed fish, such as sea bass, can be an excellent alternative

GAIL’S HOT CROSS BUNS

We’ve been making our traditional hot cross buns for