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delicious. TEST REPORT

WHAT IT’S LIKE Malton Cookery School is a good place to be on a dark autumn afternoon. Set in a refurbished chapel in the centre of town, the school is the latest addition (and a welcome one) to the blossoming Yorkshire food scene. Walking into the open-plan kitchen, the atmosphere is immediately cosy, with scrubbed-wood countertops, white range cookers and bottles of Malton ale lining the shelves with the pots and pans.

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Other Articles in this Issue

Delicious UK
Once the whizzes and bangs of Bonfire Night and Diwali
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Katy Salter’s concern over the impact of Instagram-friendly
The force behind a string of hot restaurants in the capital, including Chiltern Firehouse and Taberna do Mercado, pays homage to his heritage
”Here’s how to make present-giving a joy, not a chore.
Have you discovered our online store yet? It’s your one-stop shop for gorgeous food and homeware products – and it comes into its own at Christmas
It’s been an exceptional year for food books, with gems from seasoned favourites alongside horizon-expanding collections from far-flung countries. Whittling down the pile was a tough challenge for Susan Low… These are 2017’s best books to cook from and to sit, read and enjoy
Food writer and woman of the world Kay Plunkett-Hogge gives her thumbs-down to offal hypocrisy and thumbs-up to Thanksgiving
In European kitchens, late autumn traditionally marks the turning point when just-plucked-from-soil-or-tree ingredients give way to preserved food, from tinned, salted and dried to fermented and bottled… So is our obsession with fresh food misplaced? Julian Baggini has stored up a convincing argument
Why do we stick to the same customs every year when it comes to food and important holidays? Richard Ehrlich talked to five food writers to discover their treasured celebrations and traditions
Susy Atkins’ top buys, party wines, and gins with a fruity, festive flair
If you’ve never thought of having egg curry for breakfast, now could be the time. As it gets jumper-chilly at home and the first frosts bite, what better than to plan an escape to Sri Lanka, island of beauty, frolicking monkeys, sublime tea and very fine food indeed. But beware – it might spoil your taste buds for a while
WHY IT’S GREAT That panoramic view – I’m still reeling
See how much you really know about the world of food
Your guide to gifts, food-matched drinks and tested
Why do southerners think northern food is all old-fashioned stodge? Tyneside-born and proud of it, Olivia Potts says it’s time to stand up for an overlooked cuisine – although a lot of it is brown
A thoughtfully made present deserves quality packaging, but it needn’t be complicated – or expensive. Here’s where to get it, plus the tips to make your gifts look fittingly gorgeous
Top of everyone’s wish list at this time of year is warming food with that magic slow-cooked-to-tender-perfection taste. Enjoy these casseroles now or freeze and reheat later – there are even instructions for slow cookers, too, perfect for busy weekdays
Party season is approaching fast. These insanely good croquetas are the perfect two-bite nibble to serve with drinks – and there’s a bonus: you can freeze or chill them ahead, then reheat when needed. Time to clear half a drawer in the freezer
”This is the winter food I love. Patient food, recipes
This month and next we welcome chef and food writer Lucas Hollweg as our fourth food writer in residence. Earlier this year he made a big decision to move from the capital to Wiltshire, where his joy of cooking comforting food at home has evolved to suit the gentler pace of life, with a nod to heady scents and flavours that anticipate festivities ahead
Paul Hollywood grew up surrounded by bags of flour before carving his own niche in the world of bread and cakes. A champion of British traditions, he d raws inspiration from his travels and this collection from his latest book proves why he’s the nation’s star baker
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A seven-night stay, dinner at a top Cornish restaurant, plus a private chef experience. It’s a week of heaven
freepost DELICIOUS MAGAZINE (no stamp or any other
Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas
As in life, when it comes to cooking it’s best not to overcomplicate things. Here, delicious. editor Karen Barnes uses five classic ingredients to create the ultimate dish for weekend bliss
Imagine breaking open a hot chocolate fondant to find a luscious puddle of melting white Lindor truffle in the middle. This is the recipe you need in your repertoire now, over Christmas and beyond: it tastes incredible, it’s simple to make – and you can bake it from frozen in 16 minutes… It’s a revelation!
Recipes that have stood the test of time – that’s what this series is all about. Expert recipe writer Debbie Major has perfected these festive favourites to ensure you get the best results
It’s so easy to get stuck in a Monday-to-Friday recipe rut. But switch things up a little by adding a few new ingredients to your storecupboard and things will get a lot more interesting…
This thrifty recipe stretches two chicken legs to serve four, but with beetroot and spinach adding earthy richness it doesn’t skimp on flavour
It makes a great bowlful. Keep any leftovers in the fridge, covered, for 2-3 days
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A gently spicy recipe that turns parsnips into a heart-warming bowl of goodness
This shortcut recipe uses a handy frozen pizza dough so it’s ready in a flash. Buonissimo!
These four tasty dishes are more indulgent than our usual midweek fare, but as an occasional treat they tick every box
“Jewish food encompasses an enormous variety of cuisines
While the delicious. team are testing recipes, they’re often debating the best ways to do things as well as answering cooking questions that arise in the test kitchen. What’s the best way to make sure your hard-boiled eggs are easy to peel? How do you save chocolate that’s seized or split? How should you look after kitchen pots and pans? It’s the kind of information you won’t find anywhere else, and it will help take your cooking to the next level.
“My mum used to make beef wellington for special family