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delicious. Magazine
April 2019
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Other Articles in this Issue


Delicious UK
WELCOME TO
I’ve just been discussing with Jen, our food editor
7 REASONS TO GET EXCITED ABOUT
SERVES 1. HANDS-ON TIME 15 MIN Put 120ml whole milk
READ ALL ABOUT IT
FOR STARTERS
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
Paul A Young
The award-winning chocolatier on teatime treats, the roots of inspiration – and one particularly memorable Easter
Wish list
How do you decide what to buy? Everything you read about here has been chosen from the hundreds of products we see, test and try out. Only the most useful, most beautiful and best value for money make it onto these pages – and this month there’s a special Easter theme
’’My grandfather’s sugar jar’’
What’s the one item in your kitchen that you’d never part with? In the irst of this new series, Tom Aikens talks about a family heirloom that holds sweet memories
The year that transformed BRITISH FOOD FOREVER
It was the cusp of a new millennium and the world of food was about to get a shake-up, the repercussions of which would continue to be felt decades later. Katy Salter surveys the people and events that made 1999 a year of such profound and long-lasting influence
TEST REPORT
THE COURSE Simple Healthy Suppers (£60 for 3 hours
A WEEKEND IN AMSTERDAM THE INDECENTLY BEAUTIFUL CITY
One of the best ways to go Dutch is to head to Amsterdam for culture, cuisine and canal-side cool. Writer Nicky Evans, who lives there, shares her insider’s secrets for a flavourful weekend
The Lion at Wendlebury: heart-of-England heartiness
RETREAT The Lion offers good food in a rustic yet refined
Support your neighbourhood restaurants!
We read a lot about chain restaurants going bust, says Katy Salter, but what of the great local places whose struggles never make the news? It’s time to use them or lose them
THE CHEESECAKE COLLECTION
10 outstanding recipes to pull out and keep
YOUR RECIPE INSPIRATION
Fritters
Crunchy and crispy, sweet or savoury, fritters are a crowdpleaser. Ours are served spiced with poached eggs for brunch, as a pancetta-wrapped snack – or in a caramel coating for a sweet ending. One word: deeee-licious!
A month of family meals sorted – for the price of two coffees
A month of family meals sorted – for the price of two
”Almond macaroons are a definitive Passover food”
delicious. reader Miriam Lewis wrote to us to tell us about these sweet almondy treats, traditionally eaten during the eight-day Jewish festival of Passover (this year 19-27 April). This heirloom recipe was passed down to Miriam through her mother’s family
WHAT TO DRINK
Susy Atkins’ wine recommendations, plus the best drinks to match with cheddar
A cook’s year ASPARAGUS
The fresh green spears are making their much anticipated appearance – a proper joy of the season – and Gill Meller knows exactly how to enjoy them at their best
THE FILM TODAY’S SPECIAL (2009)
Top of the bill this month is a movie about food and being true to your roots and family. Kay Plunkett-Hogge (food writer) and Fred Hogge (movie buf) serve up the makings of a great night in
Sisters are cooking it for themselves
There is wit, wisdom, creativity and comfort in the best food writing. A good recipe – and a good turn of phrase – can open minds and hearts as well as satisfy stomachs. Debora Robertson sings the praises of a rich lineage of female food writers who’ve brought so much more to the table than mere words on a page
EGGS THE WAY THEY’RE SUPPOSED TO TASTE
John and Eileen Hall’s Cavanagh Free Range Eggs have chefs raving and cooks craving. Lucas Hollweg visits their farm in Northern Ireland to find out what their secret is
YOUR EASTER COOKBOOK
Francesco Mazzei’s ITALIAN EASTER FEAST
Francesco’s fresh take on cooking a rack of lamb will give your Easter brunch and lunch a springtime makeover. And despite this being a proper feast for six, it’s a menu you can get a head start on the day before, leaving you plenty of time to eat, drink and make merry
The meat-free SHOWSTOPPER
This beauty of a dish, called a sformato, originates from Italy – think of it as a soulé having a lirtation with a crustless quiche. This version, combining savoury celeriac and peppery rocket, makes a brilliant Easter centrepiece that works as well as a traditional roast with classic sides
EASY SPICED ROAST LAMB
I’ve used fragrant North African harissa as the base for my quick lamb marinade. The forthright spices mingle harmoniously with the naturally sweet flavour of spring lamb, lifted with zesty lemon and coriander. Paired with the minty almond, radish and cucumber salad, you have an Easter roast to get everyone hotfooting it to the table.
In search of…
Can you improve on a classic? We put our foolproof tried-and-tested recipe up against three other techniques to find out which spud emerged as king of the roasting tin
WHOLE SALMON the Raymond Blanc way
This recipe, the whole fish roasted with vegetable crisps and paired with colourful spring veg, is a showstopper. It’s ideal if you fancy a change from the traditional spring lamb – just a few minutes of preparation and you’ll be creating a wonderful feast for the senses.
The easiest way to entertain…
Gather together some of your favourite meats, cheeses and breads, whip up a few flavour-packed veg dishes and maybe some spicy nuts… Prep everything ahead apart from the warm and griddled dishes, then let guests loose to serve themselves. All that’s needed is a cool drink or two, and your starters or nibbles are sorted
THE EASTER LOAF YOU HAVE TO TRY
Run by husbandand- wife team Fergus and Sharmin Jackson
When you want to bake something different…
It’s the time of year for fresh ideas, and who better to give a twist to traditional classics than baker extraordinaire Martha Collison. Here she reveals how to make your Easter break a whole lot sweeter
Paul A Young’s new (even better) take on STICKY TOFFEE PUD
Editor Karen had this pudding at a dinner a while ago, where it was served in big sharing dishes for everyone to dive into. “There were sighs of appreciation around the table,” says Karen, “and a rare lull in the conversation as everyone savoured the moment.” Paul agreed to share the recipe – and here it is, exclusively for you to bake and enjoy
”The food that shaped my past – and my future”
There’s an extra-special theme to Georgie’s Hayden’s dishes this month… She’s just published a new and beautiful book, Taverna, which celebrates the food of her Cypriot heritage. These recipes were made with loyalty, love and care – the best ingredients a cook can have
OTHER GOOD THINGS
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WIN! A luxurious Paris escape
This is your chance to win a stay in one of the world’s most stunning cities. Travel with Eurostar, stay a night at the Shangri-La Hotel, Paris and dine at its two- Michelin-star restaurant
THE HEALTH DEBRIEF
FAD-FREE insight DEBUNKED food & health news HEALTHFUL ways to eat better
Just one pan to wash
Having a one-pot supper up your sleeve is a brilliant thing… Who doesn’t love them? Here are five fresh ideas to make weeknights a whole lot more interesting
THE BUDGET RECIPE
Peas, pasta and pancetta mixed with creamy carbonara sauce… It doesn’t get much better for an inexpensive, crowd-pleasing supper
SOUP OF THE MONTH
This rich dish is filling enough for after-work fuel, but smart enough to share with friends
SALAD OF THE MONTH
Savoury, sweet and tangy, this colourful plateful is as satisfying as it is healthy
THE BATCH-COOK RECIPE
Sweet, salty, sticky ham isn’t just for the weekend. Our trick? Cook it long and slow in the oven and serve for a midweek supper, then use the leftovers for a veg-packed ham pie
THE PLANT-BASED MEAL
A classic brunch dish gets an update with an indulgent nutty makeover. It’s one you have to try
THE FRIDAY NIGHT MEAL
Inspired by a traditional northern French dish, this recipe makes a winning, easy-to-throw-together meal to welcome in the weekend
THE 5:2 RECIPE
A great-tasting low-cal Thai vegetable curry with roasted cauliflower
NEXT MONTH.
• Try Ben Tish’s Moorish recipes (flavours to bring
TAKE A CAN OF… CHICKPEAS
There’s so much more to this storecupboard staple than the makings of houmous
Does counting calories help you lose weight?
For a long time, shedding pounds was considered a simple matter of accounting: if calories consumed exceed energy expended, then the balance is stored as fat. But does the old calorie-counting theory still add up? Sue Quinn does her sums
So simple but so good
There’s an art to cooking creative, nutritious, flavoursome food that’s good enough to entice youngsters as well as grown-ups. The latest cookbook from the couple behind the popular Green Kitchen Stories blog has inspiring recipes for everyone
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
BE A BET TER COOK
12 PAGES OF TIPS AND KNOW-HOW TO GET YOU COOKING SMARTER, FASTER AND WITH GREATER CONFIDENCE
Marmite
The dark, sticky yeast extract has an intense salty- savoury flavour that can take dishes to new heights
THE FAMOUS YAUATCHA VENISON PUFFS
Pastry puffs are one of the most popular and traditional