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delicious. Magazine
February 2018

Other Articles in this Issue

Delicious UK
The Sunshine Issue – that’s what we’ve dubbed this
I have to agree with Kathy Slack [Dec 2017, p170] that
The hard-working doctor and inventive winner of MasterChef 2017 talks about inspiration, cooking creatively and eating joyously
These pages are about us doing the hard work so you
The delicious. shop was created so we can take the
WHERE Cookery School at Little Portland Street, London
Our jetsetting columnist Kay Plunkett-Hogge suffers from altitude sickness at the thought of those unappetising airline meals
Over three decades, the Fairtrade initiative has made food justice a mainstream, rather than a fringe, issue. Should we worry, therefore, when food industry giants opt out of the scheme in favour of their own assessment rules? Julian Baggini weighs up the arguments
Enjoy three takes on a much-loved classic: trad style, served with sausages and onion gravy; baked into a colourful veggie toad in the hole; and a sweet version, served with a berry compote and ice cream (something you need to try…)
Seven years ago, the idea of showing the world pictures of what you’re eating would have seemed a bit weird – mad, even. But all that changed with the advent of the photo-sharing site Instagram, shaping the way we view and engage with the world – even the way we enjoy the food we eat. Food writer John Gregory-Smith muses on whether that change has been for the better – or worse
Susy Atkins picks her best buys and finds a new romantic fizz
Pasta is the food I most love to cook and eat. There are so many varieties and each one represents a different part of Italy. There’s a pasta shape for every sauce and a sauce for every pasta shape – it’s a food for all seasons. Wintry ingredients such as chard, squash, walnuts, cavolo nero and chestnuts work beautifully with pasta, especially when complemented by parmesan, winter herbs and some hearty Italian sausage or mildly gamey pigeon. Buon appetito!
Sometimes you read through recipes and think, “That’s my kind of food”. These dishes by the late food writer Valli Little are the definition of crowd-pleasing, from an oven-baked satay to a slow-cooked beef casserole and a zingy coconut ice cream with caramelised mango… Yes, please!
Make the start of the weekend worth the wait with our maximum-pleasure, minimum-fuss take on steak and chips. It’s the perfect choice for a Valentine’s night in – or any night when you want to cook and serve a meal to remember
This beauty, from the crunchy, gingery base to the creamy, orangey topping, is a treat. With its delicate heart decoration, it would make a great ending to a romantic dinner – if you can resist slicing it for afternoon tea
This month our British cooking expert Debbie Major turns her hand to an Anglo-Indian classic, testing and perfecting the recipe until she finds the definitive version. Then, over the page, she transforms kedgeree into a showstopping pie
This brilliant snack, known as ‘The Unruly cheese melt’
Turning your passion for food into a proper business is no easy feat. Yet supperclub couple Terry Blake and Yohini Nandakumar did just that with Sparrow, their fledgling restaurant in south London
This month my inspiration comes from warmer climes
Our food choices have an impact that reaches far beyond our plates. Philip Lymbery, CEO of Compassion in World Farming, tells us why we should think harder about the meat we eat
Forced rhubarb is a highlight of the February larder.
Whether you like your soup served up in a flash, or simmering gently while you relax, pack in layers of flavour with OXO Ready To Use Stock
He’s made an art of celebrating the fruits of land and sea and, as group head chef at River Cottage, he’s expertly placed to know when seasonal food is at its best. This month Gill turns his attention to wild venison, with recipes and ideas to make this under-appreciated meat shine
Thane Prince continues her delicious. residency by showing how a little culinary intelligence – a crisp filo case, crunchy garlic breadcrumbs or a splash of pudding wine – can transform simple dishes into sophisticated and heartwarming fare
Chef, food writer and cookery teacher Alan Rosenthal is known for his one-pot dishes but it’s a stuffed chook that’s closest to his heart, redolent of Friday nights round the family dinner table
It’s that time of year when you need food in hug form at the end of the day – but you don’t want to be eating unnecessary calories on a weeknight. The answer: classics with a makeover of the healthy kind
It might not be traditional paella, but it’s flavoursome, ready in 15 minutes – and great value
Mussels, hearty beans and herbs make for a warming bowlful
Make a big pot of this winter classic. Enjoy half now, freeze the rest, then transform it with a few punchy flavours
Spice up a chicken breast to brilliant effect. No need to share!
Simple ideas to satisfy sweet cravings – all designed to whip up in minutes
Find out how one flavour-packed ingredient can transform midweek meals
Do you love tucking into a bowl of pasta – or does the very idea make you uneasy? If it’s the latter, it’s hardly surprising. The anti-carb crusaders tells us carbs make us fat and increase the risk of heart disease. But is this true? Or is cutting back on carbs bad for us? Sue Quinn investigates
Well-travelled street food queen Jackie Kearney is never happier than when she’s cooking hearty food for family and friends. The twist? It just happens to be vegan
Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas
While the delicious. team are testing recipes, they’re
It’s one of the most exciting places on earth. When European capitals are shivering in the cold, Hong Kong is at its vibrant best, celebrating Chinese New Year, starting on 16 February, with parades, fireworks – and barnstorming food. Former resident Eleanor Ford celebrates the territory’s tastiest highlights
GREAT ESCAPES The Killingworth Castle: for warmth and
Does it really matter how we pronounce the names of foods from other languages? Food writer and cake-maker Victoria Glass says the smug correctors are not merely annoying, they (far more importantly) scare people away from culinary exploration