They’ve seen us through winter but it’s not quite time to wave goodbye to trusty root vegetables. Their sweet, earthy flavours deserve to be celebrated in satisfying casseroles and warming bakes that beckon you to eat them piping hot from the oven. Enjoy the last of the stored-up winter veg in this in-between month before the arrival of spring’s green bounty
ELLA TARN, COOKERY ASSISTANT
RECIPES AND FOOD STYLING ELLA TARN
PHOTOGRAPHS TOBY SCOTT
STYLING TONY HUTCHINSON
Parsnip, spring onion and thyme gratin with a crunchy sourdough topping, p45
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About Delicious Magazine
Treat yourself to the March issue of delicious. and get baking with warming crumbles, Richard Bertinet’s award-winning sourdough and the ultimate custard doughnuts and brownies. Or treat family and friends with happy-making recipes from Thomasina Miers, Rachel Allen and Tom Kerridge. Embark on a new food adventure with DIY ricotta, throw a vegetarian dinner party or learn how to make proper coq au vin. delicious. magazine is the best way to improve your cooking.