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Digital Subscriptions > delicious. Magazine > February 2019 > ’’I care deeply about feeding people well’’

’’I care deeply about feeding people well’’

Chef Dan Doherty is never happier than when he’s in the kitchen at home rustling up fuss-free, flavoursome dishes – the sort of food that makes people feel special. The recipes here, gathered from his new book, show just how much warmth and heart there is in his cooking, each dish a joy to cook, eat and share

PHOTOGRAPHS DAN JONES FOOD STYLING DAN DOHERTY & NATALIE THOMPSON STYLING LINDA BERLIN

book of the month.

Cooking for a living has been my life for almost 20 years. I’ve worked in Michelinstarred restaurants, gastropubs and brasserie-style joints. At the beginning it was important to learn the trade, which leaves little time for anything else. Over the past few years, though, I’ve found cooking at home more and more enjoyable.

I recently became a dad and I find cooking relaxes me and allows me to create without the pressures and responsibilities that being in a restaurant kitchen brings.

However busy I am professionally, I still do a lot of cooking at home because it makes me happy and because I know my family are getting proper, tasty, nourishing food.

I can’t wait until my baby daughter Tilly is older and we can teach her about food and how important it is to eat a varied, balanced diet… and of course how to cook.

Cooking at home – the whole idea of home and what that means – is what I care deeply about, so it’s great to be able to share those recipes with you.

DAN DOHERTY, CHEF, RESTAURATEUR AND JUDGE ON BRITAIN’S BEST HOME COOK

COVER RECIPE Spicy sweetcorn fritters with tomato chutney

SERVES 6. HANDS-ON TIME 25 MIN

This recipe makes me think of sunny breakfasts in the garden; the lavours are so fresh and light. I’ve included my recipe for tomato chutney, but good-quality shop-bought stuf is ine, too.

FOOD TEAM’S TIPS

For our cover recipe we swapped the soured cream for poached eggs, and you could add grilled streaky bacon too, if you like. Use fresh tomatoes in the chutney when they’re in season.

As Dan suggests, you can use a good ready-made chutney if you prefer. We like Rubies in the Rubble spicy tomato relish, from Waitrose, Ocado or rubiesintherubble.com.

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About delicious. Magazine

Happiness is… the keep-you-warm February issue of delicious. magazine: try Dan Doherty’s home cooking (spicy beef stew with cheddar scone topping, mmm), childhood favourites reinvented by Georgina Hayden and a Chinese New Year feast from Ching-He Huang. Share the love with our Valentine’s Day ideas and spice up your life with Judy Joo’s KFC (Korean Fried Chicken, that is) and Chetna Makan’s healthy Indian suppers. Our expert cooks’ tips will have you cooking like a pro, ready to tackle an Italian-style pork roast, foolproof cheese soufflé or Richard Bertinet’s flaky kouign amann. It’s easy when we show you how.