welcome.

PHOTOGRAPHS: PAUL MITCHELL, MARK ROPER, ISTOCK/GETTY IMAGES We’ve

March MCMENTS

Ideas, eats and treats to celebrate the end of winter

WHAT ’S ON THE MENU?

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

Over to you

*CONTRIBUTIONS MAY BE EDITED FOR SPACE/CLARITY AND ARE

From the delicious. food lovers group on Facebook

Jo Branston Diana Henry’s rhubarb, rose and cardamom

Meet the reader

Food and wine tour organiser Cindy-Marie Harvey lives

Cook it like delicio & win

Acting deputy food editor Jess Meyer shares her verdict on your showstopping creations from the January issue

Want to have a go?

*THE PRIZE WILL BE DELIVERED IN TWO BATCHES

APPETISERS

Bitesize news, reviews and diary dates. By Phoebe Stone

Pub of the month

THE SQUARE & COMPASS, DORSET

KITCHEN BOOKSHELF

This month: community spirit, inspiring bakes and sourdough expertise

HOT LIST

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

An old fashioned with Nisha Katona

The restaurateur, former barrister and new Great British Menu judge on being neighbourly, the ritual of cooking onions and the grounding of heritage

The (not so) hu ngry gap

“Slightly tired of the classic, hearty cold-weather dishes? With spring’s new vegetables yet to arrive, I relish the challenge of adding fresh interest to recipes. Breathe new life into winter veg and make the most of seasonal gems to escape humdrum mealtimes”

What to eat when spring hasn’t sprung

In like a lion and out like a lamb, March is a fickle month and it’s hard to know what to put on the table, says Debora Robertson. Her solution? Patience, planning and a big reset

Crowdpleasers meatballs

Move over, Italian meatballs – we’ve taken inspiration from around the globe to create these new favourites. It’s a whole new ball game

Mother’s Day special Recipe memories of home…

Who inspired you in the kitchen? To mark Mothering Sunday on 27 March, we asked a quartet of food lovers to talk about the special women who sparked their love of cooking – and share a recipe in their honour

Diana Henry meets... Sarit Packer

The food at Honey & Co is so enticing that the London restaurant was an immediate success, but it hasn’t all been easy. Co-founder Sarit looks back on ‘mistakes’ and talks frankly about never quite feeling she belongs, yet the fun and passion she puts into her work shine through – and people love her for it

The pub lunch comes home

MENU TO SERVE 6 Beetroot and goat’s cheese

Ainsley Harriott’s taste of happiness

The popular TV chef’s melty-cheesy rolls are just what’s required when there are hungry mouths to feed: easy-to-make comfort food guaranteed to prompt sighs of appreciation

Mardi Gras gumbo

The lead-up to Lent sees carnival parties kick off around the world, with New Orleans’ Mardi Gras (1 March this year) being one of the most famous. To mark the occasion, chef and food writer Keshia Sakarah digs into a local speciality

If you ma ke one pudd ing…

This satisfyingly gooey confection is like sticky toffee pudding with a nutty, lightly boozy twist. Grab a spoon and get stuck in

How to find bet ter feta

Try a barrel-aged version of Greece’s famous cheese, says expert Patrick McGuigan, and you’ll discover the difference in flavour is an eye opener

delicious discoveries

The best food and drink we’ve tried that you need to know about, from bijoux indie suppliers to the big retailers

March Recipe index

ESSENTIAL INFO ABOUT OUR RECIPES Our symbols explained

Is fine dining worth it?

Is eating out in an ultra-fancy, multi-award-winning restaurant the pinnacle of the food lover’s journey, asks Benny Davis, or are we being taken for a ride?

Drinks

A classic cocktail, philanthropic w ines and beers from the dark side

Susy’s Best buys

Feeling thirsty yet beneficent? Wine editor Susy Atkins, The Telegraph columnist and a TV regular, picks drinks that support good causes (and taste great) – plus a treat for Mothering Sunday and a match for meatballs

Champion producers Sweet, spicy and spirited

Taking its cue from a traditional English pud, Three Wrens Apple Crumble Edition is raising the bar for boutique gins

Beer school The dark arts

Expert Mark Dredge shines a light on the murky complexities of stouts and porters. And St Patrick ’s Day (17 March) is the perfect excuse to enjoy a pint or two. Sláinte!

Make.Life.Simple .

Easy food for busy days. Family friendly recipes. Freshly baked cake in the tin. Leftovers all used up

5new chicken recipes

From katsu to piri-piri, these are the kind of easy, flavour-packed, inspiring creations that make a weeknight feel like the weekend

The thrifty cook

“Plant-based ingredients can be pricey, but if you forage for the wild garlic, this recipe delivers punchy flavours and a fab ‘cheese’ sauce”

Easy bake Eric Lanlard’s gâteau breton

“This rich, buttery bake is like a cross

Use it up

Savvy ways to make the most of those partly used bits and bobs left over from some of the recipes in this issue

Get Mum a cookbook to treasure forever

A personalised cookbook of delicious. recipes... It’s the perfect gift for Mother’s Day on 27 March – and it takes just a few minutes to create

Learn to bake like a pro and save 25%

Save over £30 on unlimited membership of the Bread Ahead baking school, with a year of online baking courses. Plus: try an online workshop for free

Take five

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

THE FOOD QUIZ

IT’S WHAT COFFEE, CAKE AND SOFAS WERE MADE FOR

Health NEWS

News, nuggets of knowledge and advice you can trust. By Sue Quinn

Nuts Key to a balanced diet?

High in calories and fat, nuts are often cited as food to cut down on if you’re watching your weight. But the fats they’re packed with are good ones, says health writer Sue Quinn, and they’re also full of protein, fibre and more. She weighs up the evidence in their favour – and dishes up some great recipes

//Be a better cook

ILLUSTRATIONS: EVA KELLY/ LEMONADEILLUSTRATION.COM A bread-making special with

// The lowdown LENTILS

Here’s how to use 1 cup (200g) of the four most common varieties

SURPRISING USES FOR BICARB

SMOOTHER HOUMOUS To cook 200g dried chickpeas, dissolve

// Root to tip cooking CELERIAC

HOW TO RAISE YOUR BREAD GAME

Making bread is a science, and understanding that

// The knowledge YEAST

WHAT IS IT? Baker’s yeast is a leavening

//What is a pre-ferment?

This technique has been used for centuries to

SALT KILLS YEAST

THE TRUTH The quantity of salt added to

YOUR VIDEO DOUGH GUIDE

Scan the QR codes below to watch key

IT ALL STARTS WITH GOOD FLOUR: 5 BRANDS TO KNOW

Matthew Jones from Bread Ahead recommends finding a

//Essential kit for keen bread-makers

DIGITAL SCALES Choose a set that has regular

Technical bake special Yeasted bread

Foolproof recipes for four classic breads – from a sandwich tin to focaccia – with practical tips and dough know-how from the experts at Bread Ahead