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Peak comforts

GREAT ESCAPES

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delicious. Magazine
January 2017
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Delicious (UK)
WELCOME TO January
As memories of New Year celebrations fade, cooks hunker down, warding off the cold and rain with warming hotpots for the oven, soothing stews and comforting desserts that will cheer the chilliest and darkest of winter days. Yet there’s room, too, for something lighter, less nap-inducing after the excesses of Christmas. Dishes with zest and zip; an uplifting hit of fresh herbs… Balance, perhaps, is the watchword this month.
Comfort & warmth
That’s the theme for this first issue of the year.
JANUARY moments…
The ruins of Fountains Abbey and the Georgian Studley
THE delicious. PROMISE
Every recipe is rigorously tested by our food team
READ ALL ABOUT IT
FROM OUR INBOX…
Thank you for rekindling a festive memory [December
FOR STARTERS
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
SLICE OF MY LIFE
The venerated food writer and artist recounts matchmaking meals, the joy of good game and the versatility of a yorkshire pudding
WIST LIST
“These pages are about us doing the hard work so you
delicious. TEST REPORT
THE COURSE One-day Cookery Course, £240 (includes lunch
THE FISH CURRY MASTERCLASS
• Fish curry may sound tricky, but it’s fast because
YOUR JANUARY SURVIVAL GUIDE
Yes, it’s cold, yes it’s dark and, no, you can’t have a holiday until Easter… But enough of the gloom, says Signe Johansen. In Scandinavia, midwinter is valued as a time to re-assess and reset, to take time out and appreciate life’s simpler pleasures. Need some reasons to be cheerful? Read on…
The search for Britain’s best producers is on!
The 2017 delicious. Produce Awards open this month. We’re on a mission to search out and champion local food heroes, the creators of Britain’s best food – and you can help our search
ARE MIDDLE-CLASS FOOD OBSESSIONS KILLING THE PLANET?
Smooshing avocado on sourdough toast for your breakfast? Maybe you’re grabbing an almond milk latte on the way to work, and roasting potatoes in coconut oil on a Sunday? If so, you’re on trend. But do these seemingly innocent habits have a dark side? Xanthe Clay takes a worldly view
MEET THE ACCIDENTAL HERO
Sheep farming in the Lake District is hard, cold, often thankless work. It’s not a career that tends to lead to fame and influence. Yet James Rebanks – fell farmer and unlikely bestselling author – has become a powerful voice for a traditional way of life that’s under threat. Susan Low spends a day with ‘the sturdy shepherd’ on his farm in Cumbria
CHEERS!
Susy Atkins picks the month’s best buys and top Australian wines
Is there such a thing as a…
It’s a buzzword you can’t escape at this time of year, along with other alleged health terms such as ‘detox’ and ‘cleanse’. But can superfoods really weave nutritional magic, or are they nothing more than a super swindle? Sue Quinn investigates
SOMETHING’S COOKING IN THE VALLEYS
Savvy ski companies in France’s Three Valleys are attracting food lovers with ski holidays that focus as much on the food as the snow. Food editor Rebecca Woollard, who first cooked professionally as a ski-chalet girl, sloped off for a taste of the high life
REASONS TO VISIT 10 SICILY
If you want to feed every one of your senses, there’s nowhere on earth quite like Sicily. You’ll experience a cultural, gastronomical and historical high so addictive it should come with a health warning. The tricky part is knowing where to start, says Sicily addict Melanie O’Shea
The dirty truth about clean eating
Beware the witterings of self-appointed wellness gurus and ‘health’ bloggers, says Anthony Warner. It’s pseudoscience and old-fashioned food exclusion that are at the dark heart of this ill-informed trend
OTHER GOOD THINGS
DATES FOR YOUR DIARY
Grab your souvenir glass and try out more than 600
READ OF THE MONTH
THE BRITISH TABLE
WIN a set of Victorinox kitchen knives worth £600
COOK THE COVER
Delicious
COMING NEXT MONTH INÉ
WIN an indulgent escape for two
Start the new year in style with a luxury break at One Warwick Park Hotel in Royal Tunbridge Wells
JANUARY SALE SPECIAL OFFER …
3 issues for just £3!
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
YOUR RECIPE INSPIRATION
Melted cheese
Stringy mozzarella on pizza, molten whole vacherin, the crispy bits left in the pan from a toastie… Melted cheese is comfort food of the highest order. These recipes celebrate the most decadent of ingredients – and they’re probably the best way we know of banishing the January blues
MARY BERRY’S SUNDAY LUNCH FAVOURITE
ROAST OF THE MONTH
The transforming POWER of FOOD
Food is the source of life and health, but if you have
Soul-soothing recipes to chase away the chill
“I say it every year but, oh, how I love winter cookery:
CLEMENTINES
STAR OF THE SEASON
CHEER-UP FOOD FOR A WINTRY DAY
THE COUNTRY COOK’S GUIDE TO…
STEAK MASTERCLASS
…and the 5 sauces every cook should know
“My grandmother’s dish has stood the test of time”
In novelist Jason Goodwin’s house, this Chinese-inspired feast has become a firm favourite on family birthdays. It was passed down from his grandmother via his mother Jocasta Innes, and the tradition looks set to carry on with the next generation
GORGONZOLA the stuff of legend
It’s a champion of the Italian larder, crucial on a quattro formaggi pizza and one of the best loved blue cheeses. Susan Low travels to discover colourful tales of its origins – and we’ve created two recipes to inspire your cooking
MY LEFTOVERS FEAST
How the head chef of a two-Michelin-star restaurant cooks at home
SUNDAY ROAST, MONDAY SUPPER
One chicken, three ideas for leftovers
LIGHTER EATING
SIMPLE INGREDIENT SWAPS
that make a (healthy) difference
A world of flavours in a single bowl
Have you heard of the term ‘bowl food’? It’s bang on trend at the moment and there’s a good reason for that… It can be thrifty, casual and practical, plus it has the potential for almost endless variations. Author Nina Olsson shares her tips and recipes for good looking, great tasting meat-free meals with minimal fuss
STEAMED SYRUP SPONGE
We’ve kept the texture and flavour but cut back on the richness. The result: bowls scraped clean
BE A BETTER COOK
THIS MONTH IN THE delicious. KITCHEN…
As the delicious. food team cook and test recipes, there’s constant tinkering and fervent discussion: timesaving ideas; new tricks we’ve heard of; some technique we’ve dreamed up and want to try… Then there are the questions and input we get from colleagues as they come to see what’s cooking. On these pages, our aim (with help from our regular experts) is to reproduce that test kitchen atmosphere, sharing the most useful ideas and tips we’ve discovered. It’s cookery gold!
BABKA
“As the latest rediscovered tea time treat, babka is
SATTU PARATHAS
“Parathas are an integral part of the cooking of the