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Are TV and technology ruining our cooking skills?

A good rant.

Food culture is more in our faces than it’s ever been. What was once confined to recipe books and the occasional TV show has spread across the digitised world. YouTube chefs are a thing, food blogs are an industry and Instagram foodies multiply by the day, each offering their own version of impossibly seductive food porn, mostly involving avocados. Each of these trends was largely created – and is largely pursued – by the millennial generation, which is generally defined as people aged between 16 and 34.

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Other Articles in this Issue

Delicious UK
Ask someone what Easter means to them in terms of food and they’ll probably come up with chocolate eggs, toasted hot cross buns oozing with butter, and finally, roast lamb. We certainly would – which is why this issue is a celebration of all these great things, to be enjoyed along with some welcome days off work. So, here’s to walks in the sunshine and sharing life-enhancing good times and unhurried feasts around the table with friends and family.
Every year the National Trust teams up with Cadbury
This month we have a cracking cook-the-cover prize
This is the golden ticket for food lovers… Join delicious. and meet Raymond Blanc OBE in person, have a private garden tour and lunch at Belmond Le Manoir aux Quat’ Saisons
Hurry! Offer ends 30 April 2017
Enjoy the best cuisine at the Colmore Food Festival with a two-night luxury hotel stay, plus dinner at Glynn Purnell’s Michelin-starred restaurant
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
Guy Dimond’s Did We Really Eat That? [March, p80] brought
The Master Chef 2016 winner says cooking is in her genes. She follows her nan’s example and trusts her instincts
These pages are about us doing the hard work so you
Give the Easter bunny a run for his money with our pick of the best chocolatey treats, from budget buys to high-end designer eggs. Whether you buy and give, or share or savour, is up to you…
WHERE Eckington Manor Cookery School, Worcestershire
As shoppers, we’re used to big stores overflowing with good things to eat. Philosopher and food lover Julian Baggini considers the effect our need for broad choice is having on the planet
Susan Low takes the high road to Scotland to meet Anja and Jan Jacob Baak of Great Glen Charcuterie, who led the way in putting British cured meats on the international map. This is food artistry at its best, and if you haven’t tried it now’s the time – but it’s a delicacy that almost never came into being
Celebrated food writer Felicity Cloake is a bit of
Susy Atkins rounds up the hottest wine and drinks trends
Five? Seven? Fewer? More? Conflicting reports make it difficult for consumers to be sure just how many servings of fruit and vegetables are best to eat each day. Sue Quinn talks to the experts to shed some light on the matter
Could it be time to flee for a well deserved break? We’ve rounded up four ideal locations, from an island retreat and Suffolk village gem to the Welsh wilds and a Cornish B&B. Bliss might just be on the cards
Once down at heel and overlooked by tourists, Andalusia’s second city has smartened up. There are new museums, a hipster port area called Soho – and the compact city centre is just made for tapas crawls. Les Dunn takes a look around
”Learning to cook an egg properly is a wonderful start
These techniques are the building blocks of kitchen skills – crack them to reach a whole new level of expertise
Who can turn down an inviting chilli laced with aromatic spices and just the right lick of heat? This trio covers all bases – a veggie version, a chipotle chicken and a slow-cooked beef, all zinged up with lime and coriander
The heady aromas of this much-loved Italian dish will fill your kitchen and transform your home into a Neapolitan pizzeria
Cooking for a crowd can be a challenge, especially when there’s a big celebration involved. Reader Kirsty Benham appealed to us for inspiration, with this brief: a fabulous menu with family appeal and minimal hassle. Here’s what Jen Bedloe, our acting food editor, came up with. There’s even an egg hunt for the kids – big and small!
The Easter feast has been devoured, but the washing up can wait… Appoint a quizmaster and enjoy Phoebe Stone’s three-course menu of brain-teasing fun
Easter has its food traditions, but if you’re not cooking
The Cornwall-based chef is famed for his artful ways with seafood, but that isn’t all he cooks. These recipes from Nathan’s latest book prove crowdpleasers are always welcome – especially if they involve a crisp crust or cloud of buttery mash
Set all thoughts of guilt aside… These recipes put a grown-up spin on childhood chocolate bars – the ones that had you rushing to the sweetshop after school
Even if you haven’t been giving up those luxuries for Lent, the bank holiday is still a fine time to bake something more adventurous. Debbie Major’s innovative recipes will go a long way to guaranteeing a happy weekend for all
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Easter for reader Emma Marijewycz starts with upholding her Italian grandmother’s tradition of baking this creamy, zesty tart
These hassle-free recipes are packed with flavour – and save time afterwards… Brilliant!
Make the fishcakes up to the end of step 3; keep covered
Make up to the end of step 2 up to 24 hoursahead and
Cook to the end of step 2, then cool completely and
Make the soup up to 48 hours ahead and keep covered
It may lack the glam factor but it’s a dream to cook with – the perfect ingredient for a host of crowd-pleasing midweek dishes
Are you one of the many people who’s taken to the 5:2 diet, restricting your calorie intake to 500 a day for two days a week? These low-cal recipes from Laura Herring’s latest book give so much satisfaction, you might want to eat them every day
A decent chunk alongside your roast can be surprisingly calorific, so we’ve cut the fat and cals but kept all the flavour
With no meat involved, vegan food lends itself well to speedy cooking, and the fresh-tasting results are all the better for the blissfully minimal prep time. Food blogger Katy Beskow’s recipes from her new book are the opposite of slow cooking – in the very best of ways
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