Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 310+ of our top selling titles.
plus Unlimited access to 27000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10.99 per month, unless cancelled.
Upgrade Now for €10.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

NEW YEAR in the country…

Welcome in 2016 with the big, bold flavours of the English countryside. This celebration menu has been created exclusively for you by the Gladwin brothers – three of the hottest new names in the restaurant business – and it tastes very good indeed
Scallops with crispy bacon, spinach & béarnaise sauce, p100

New Year menu for 6

Beetroot crisps with blue cheese and pear jam

Scallops with crispy bacon, spinach and béarnaise sauce

Pan-fried wild mushrooms with celeriac purée and crispy sage leaves

Juniper-roasted crown of venison with cumberland sauce

Garlic and lemon potatoes with smoked salt and paprika

Romanesco, toasted hazelnut, golden raisin and parsley salad

BROTHERLY GRUB Livestock farmer Gregory Gladwin pours the wine, chef Oliver presents the venison crown and restaurateur Richard shoots the breeze

Warm Christmas tart

Richard, Oliver and Gregory Gladwin grew up foraging, hunting and exploring the countryside of West Sussex. With a family background in catering and restaurants, they realised they had all the skills needed to set up their own place. Their two London restaurants, The Shed in Notting Hill and Rabbit in Chelsea, have quickly become the talk of the town – and not just for the food…

Oliver is the chef, butcher and creator of these fantastic recipes. Gregory rears the livestock that supplies the kitchens, and oldest brother Richard is the business head. The brothers have a nose-to-tail approach: nothing is wasted and their food is seasonal, local wherever possible and, above all, great to eat. We joined them with some friends in an old windmill at their parents’ vineyard for this warming New Year’s Eve feast.

Beetroot crisps with blue cheese and pear jam

MAKES ABOUT 12 CANAPÉS. HANDS-ON TIME 30 MIN, PLUS 1-2 HOURS DRYING

Blue cheese takes beetroot to a new level
READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - December 2015
If you own the issue, Login to read the full article now.
Single Digital Issue
December 2015
€4.49
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 1.75 per issue
SAVE
68%
Was €33.99
Now €20.99
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
45%
€17.99

View Issues

About delicious. Magazine

The Christmas & New year Delicious fulfils all your festive cooking needs. As well as our best-ever big day lunch, there are gifts for foodies, Christmas shortcuts, and three wise men – Hugh F-W, John Torode and Nigel Slater bearing recipes and tips. There are also cocktails and canapés, dramatic desserts, GBBO's Frances Quinn's cake styling and frangipane mince pies. And because there’s still regular cooking to do, we’ve included a Timesaver Meal Planner, too.