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delicious. Magazine
Feb-17
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Other Articles in this Issue


Delicious UK
WELCOME TO February
Feeling a bit glum? Grab a warm drink, sit down and
Proper cold weather…
I love it. It kills the bugs, it gives the world a
FEBRUARY moments…
Heard of skrei? It’s an outstanding Norwegian cod,
OTHER GOOD THINGS
WIN a three-night boutique stay in Devon worth £1,000
As if our cover recipe didn’t already have stacks of
FREE!
Gatherings by Bake Off’s Flora Shedden
Delicious
● The world’s best brownie recipe ● Proper coq au vin
COMFORT FOOD with a lighter side
Warm-up food is on the menu this month and these recipes show that, by making a few wise ingredient swaps, it’s easy to combine the feel-good factor with a lighter approach. All have tips for shortcuts and make aheads for next time you cook them
WIN a Michelinstarred Scottish escape
Don’t miss your chance to experience luxury private island living with this special competition to win a three-night gourmet break for two
The art of the feelgood brunch
RECIPES CHETNA MAKAN PHOTOGRAPHS ALEX LUCK FOOD STYLING
THE POWERHOUSE IN YOUR STORECUPBOARD
They’re versatile, beautiful and taste far better than something this cheap and nutritious really ought to – but that’s all part of the understated appeal of pulses, says food writer Georgina Fuggle
SHEPHERD’S PIE
With a few clever tweaks, we’ve cut the fats and cals in this classic dish but kept all the comfort
LOOSE ENDS
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
READ ALL ABOUT IT
FROM OUR INBOX…
January begins with a slight sense of dread for me.
FOR STARTERS
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
TRENDWATCH
Winte r lodges
IN THIS MONTH…
1703 Mount Gay Estate in Barbados began distilling
DATES FOR YOUR DIARY
FEBRUARY
A SLICE OF MY LIFE
The super-chef recounts his journey from simple family fare to top-end cuisine at Fera and L’Enclume
WISH LIST
These pages are about us doing the hard work so you
delicious TEST REPORT
THE COOKERY SCHOOL
Have you discovered podcasts yet?
If not, it’s time! They’ve been around for a decade and in that time have gone from being a niche medium to a mass-market phenomenon – the ideal way to zone out on a journey and great to listen to while you cook. There are oodles of food podcasts – keen-eared Sophie Herdman rounds up the most appetizing
BREXIT What do the food & drink experts say?
As a result of the referendum on 23 June 2016, the UK is about to embark on a major period of change. But will it signal the start of a brighter future for home-grown food and drink, or will it spell the end of a golden age for British cuisine? Daniel Tapper asked some of the food world’s most influential voices what they think will happen next
It’s time to thaw our attitude to frozen food
Over 30 per cent of Britons believe frozen food is inferior to fresh, and over 40 per cent say nothing would induce them to buy more of it, according to one study. Is it time to reconsider the ‘fresh is best’ mantra? Sue Quinn investigates
10 FAD-FREE WAYS TO LIVE A HEALTHIER LIFE
GOOD NEWS!
ESCAPE TO THE CAPE
If the February doldrums have you feeling the need to flee to the other side of the world, head for South Africa, says food and wine writer Fiona Beckett. The beguiling beauty of Cape Town and the Winelands – and, of course, the fantastic food and wine – are certain to exert a magnetic pull
Comfort in a culinary paradise
PADSTOW TOWNHOUSE, CORNWALL (paul-ainsworth.co.uk/padstow-townhouse)
When food is labelled as ‘evil’, trouble lies ahead
Sugar is the new arch-villain in the world of food and health, but has the sweet stuff been framed for a crime of which it is innocent? Chef Anthony Warner strikes a blow for the forces of rationality
YOUR RECIPE INSPIRATION
“It’s about doing things in a traditional way”
Meet the brother-and-sister team behind delicious. Produce Awards winner The Thoughtful Producer, who are changing the way chickens are reared. Their free-range birds are a taste that time forgot
American-style pancakes
ALWAYS A WINNER
Meet the modern-day BEER MAKERS
For hundreds of years, making beer was considered women’s work. How it became male territory (along with beer drinking) is a story for another time, but the good news is that change is brewing. Emma Sturgess meets three women who are reshaping the industry
If you make one recipe this month, make it this
It’s the ideal antidote to a dreary February day: golden, flaky pastry topped with sharp apples and an indulgent layer of melted cheese. Serve with a bitter salad to offset the richness for a lunch to remember
THE SUNDAY ROAST
It’s probably Britain’s favourite meal, yet many cooks tell us they feel daunted by the task of getting the weekend staple on the table. It’s all down to the planning, says Debbie Major – and the right recipes. We asked her to roll out an epic feast everyone can look forward to
CLAMS
I love the way clams punch above their weight when
GIVE IT SOME citrus zing
Cooking with the zingy flavours of citrus and tropical
WHEN TV AND SOFA ARE CALLINGÉ
Once the heady days of the grand Valentine’s gesture
ONE BEEF STEW…
3 great ideas for leftovers
One night only! Join us for an exclusive evening of food and film
Enjoy a seven-course tasting menu at BAFTA 195 Piccadilly and a special screening of Chef
Pick ’n’ mix HOT CHOCOLATE
The craze started in the USA (where else?) but it’s perfectly suited to wintry days in the UK. Come in from the cold to a homemade hot chocolate – with extras. Start with the basic recipe, then customise it to your taste. This is the sort of DIY everyone can get into
My mother was a kitchen alchemist
For architect turned pro baker Gavan Knox, memories of his childhood kitchen in Ireland are far more than misty-eyed remembrances of things past. His mum’s cooking spurred on his creativity – and this recipe sweetly sums it up
A wholesome approach to baking
The tactile pleasure of baking and the simple goodness
BE A BETTER COOK
THIS MONTH IN THE delicious. KITCHEN…
As the delicious. food team cook and test recipes,
ENGLISH MUFFINS
THE CHALLENGE
THAI PORK CURRY
CHEF’S STEP BY STEP