STAR OF THE SEASON
I love the way clams punch above their weight when it comes to tasting of the sea – they look tiny out of their shells, but the ozoney flavour and wonderful aroma more than make up for their lack of size. Although clams can be expensive, they’re so simple to cook with and they’re one of my favourite ingredients at this time of year when they’re at their best. LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR
RECIPES AND FOOD STYLING LOTTIE COVELL
PHOTOGRAPHS GARETH MORGANS STYLING DAVINA PERKINS
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About Delicious Magazine
February’s chill needs warming delicious. cheer: you'll find it in month’s feature-packed issue: American pancakes 3-ways; definitive Sunday roasts (lamb & chicken); cooking with clams; recipes with citrus zing; the best TV chill-out snacks; 3-in-1 beef stew; wholesome baking with Jordan Bourke; Chetna Makan’s feelgood brunch; the power of pulses; lighter comfort food; queen of puddings; DIY English muffins; Som Saa's Thai curry and much, much more… What are you waiting for?