A tribute to Nowruz

While I don’t personally celebrate Persian New Year,

CANNY SOLUTION

Wine is great. I’m a big fan. But

NUGGETS

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

The book list

International inspiration is at the fore in Mark Diacono’s favourite books released this month, with odysseys into Caribbean, Indian and Mediterranean cuisines – and a day in the life of a restaurant

Jeremy Pang

Talking Hong Kong cuisine with

Over to you...

STAR EMAIL ★ Subject: Grown-up tastes From: Debbie

DISCOVERIES

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

Make it special

PHOTOGRAPH: INDIA WHILEY-MORTON Make weekends wonderful with Rosie

A Mother’s Day to remember

Celebrate motherhood in all its forms on Sunday 30 March with a fab three-course menu from queen of entertaining Rosie Mackean

Cook Indian with Asma Khan

The celebrated chef and owner of Darjeeling Express restaurant shares vibrant and flavourful recipes that remind her of her childhood home in West Bengal

AL MURRAY

He’s become known for his popular World War II history podcast and books, but Al Murray is currently touring the UK in his comedy guise as The Pub Landlord. We caught up with him to talk pints, seafood feasts and Big Green Eggs

BAKING GOES BOOM!

Known for their irreverent, fuss-free takes on the classics, Tom and Oli from Exeter’s Exploding Bakery put the fun back into baking – always with more-thanmoreish results. This selection of goodies from their new book will be your weekend pleasure to bake – just watch your family and friends hoover them up

It’s crunch time

Tender escalopes in a crisp, crumb coating, schnitzels must be Austria’s finest culinary invention – but we’ve taken them to a new level with exciting variations and global flavours

The diva of grapes

Pinot noir is tricky to grow but when winemakers get it right, says Shane Jones, it’s a cracker. Plus: how to order wine with confidence and a treat for St Paddy’s Day

What’s brewing?

The beer world changes so fast it’s hard to predict the future, but expert Mark Dredge looks at what’s coming down the pipeline

Be a Better Cook

Let the pros help you improve your skills and know-how. This month: classic sauces, trad vs twist egg mayo, radical ways to cook pasta and a world-spanning masterclass in cheesecake techniques

Want more brilliantly simple recipes from the Exploding Bakery?

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NEXT MONTH IN YOUR JUMBO EASTER delicious.

• Easy feasting and big flavours from Yotam

RECIPE INDEX

March

PUZZLES PAGE

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

Adam Byatt’s Michelin-level cookery course

THIS MONTH: ESSENTIAL SAUCES

Trad vs twist

EGG MAYO

PASTA

...but not as you know it

WIN! Easter prize bonanza

COMPETITIONS CLOSE 31 MARCH 2025. T&CS APPLY THREE

A world of CHEESECAKES

THE ULTIMATE DESSERT

Elevated everyday

Brilliant updates for your meal plan, an air-fried takeaway fave and a bean salad that sings of spring. Plus: Kathy Slack tackles stubborn crops, fun with rhubarb and five Irish chefs share a taste of home

Midweek makeover

We’ve sprinkled a little delicious. magic over a few familiar dishes and transformed them into something brilliant and new

Tingle those taste buds

Brining the tofu before dusting it in cornflour and throwing it in the air fryer allows you to re-create a classic Chinese takeaway dish at home. Crisp and incredible moreish, it happens to be vegan too

Enjoy the CRAIC!

taste of ireland.

Your instant hearty salad

How can a quick and easy bean-based salad be so delightfully satisfying? That’s what you’ll be asking yourself when you make this warm tuna number again and again

In my TRUG

Muddy from her Cotswolds veg patch, food writer Kathy Slack returns to share tales of stubborn growers (parsnips, we’re looking at you) and fragile harvests (pray for brassicas!). Pitchforks and dining forks at the ready...

PRETTY in PINK

Rhubarb’s bright red stalks bring a brilliant dash of colour into the kitchen and the sweet-sharp flavour makes it a versatile ingredient for all sorts of recipes

Guided BY HER SENSES

The kitchen is Tina Screen’s happy place, but a genetic eye condition has caused her to progressively lose her vision. She shares how she still finds joy through cooking – and the confidence her guide dogs have brought her

MERSEY EATS

Liverpool has re-invented itself in many ways over the last few years – and the re-invigorated food scene is one of the most exciting parts of that transformation, as food writer Andy Lynes discovers

I’m owning my guilty kitchen secrets

As a modern food lover, you’re expected to flaunt the latest gadgets, extol your love for on-trend ingredients and embrace earnest recipe projects. Not down with it? You’re not alone, says writer Claire Ruston