“Whether it’s the wild coast of Cornwall (first love of editor Karen), or the breathtaking beaches of Northumberland (my choice), I’m willing to bet everyone has some cherished memories of happy times spent at the British seaside. And no matter which one it was, we probably all ate the same food. Fish and chips, ice creams and lollies, crab sandwiches, the obligatory bag of fudge. We love them as they are, but we also thought it was time for an update, using the flavours from around the world that are now so wonderfully accessible in Britain. We hope you enjoy the tweaks. We aren’t saying they replace the originals, but we’re confident they’re every bit as good.” REBECCA WOOLLARD, FOOD EDITOR
TEAM FAVOURITE
Phoebe Stone, editorial and features assistant
“Creamy and aromatic but with a refreshing edge, the kulfi ice lollies are the perfect ending to a summer supper. The crushed pistachio base cleverly stops any drips being wasted, and provides a toothsome crunch.”
Beef empanadas
THE NEW PASTY
MAKES AROUND 15. HANDS-ON TIME 40 MIN, SIMMERING TIME 2½-3 HOURS, OVEN TIME 25-30 MIN
MAKE AHEAD
Make the pastry 24 hours ahead and the filling up to 48 hours ahead. Leave both chilling in the fridge. The unbaked or fully cooked empanadas will freeze for 1 month in freezer bags. If freezing unbaked, brush with glaze and cook from frozen, adding an extra 5-6 minutes to the cooking time. If freezing cooked, defrost thoroughly, then warm through in a medium oven for 20 minutes.
KNOW-HOW
These savoury pastries are popular all over South America and are thought to be related to Indian samosas, which came via Portuguese explorers. This pastry is a revelation – it feels like Play-Doh, and turns beautifully crisp and chewy once cooked. It’s also sturdy so you can be sure these delectable little snacks won’t break up on your journey to the beach.
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About delicious. Magazine
The August issue of delicious. is bursting with summer goodness: find three beautiful burgers (one’s vegetarian), a dreamy menu from Provence, the best tomato recipes, favourite seaside dishes re-invented and the hottest (and coolest) puds. Dan Doherty tries out his brunch recipes, Francesco Mazzei and José Pizarro create a feast with their chef friends and Meera Sodha cooks lighter vegetarian meals. We’ve also squeezed in Allan Pickett’s duck rillettes, an array of speedy midweek meals and much more…