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The childhood memories menu

On the face of it, a recipe is a workaday thing: a list of ingredients and a set of tasks. In the hands of a good cook, though, that carefully written guide to a dish is about transformation. Add imagination and a bit of flavour nous and the result can be sublime. But there’s something more at work here…

Anticipation sets stomachs rumbling, eating gives satisfaction and memories of special dishes – the smells, the tastes – live on, long after the event. Here’s a menu created from the memories of the delicious. team. We hope it’s set to live on in your memory, too


First we had the idea of a childhood memories menu – with all the warm and cosy associations that has. Then we put the question to everyone on the team: what one dish would each person want to nominate. When the results came in, we chose the four loveliest sounding that would work together in harmony. The carrot cake is an extra, really, to serve with a cup of tea (once we tasted it we felt it was too good not to include)

food for friends.


From the Kentish kitchen of Gillian Bourdeaux Baked creamy garlic mushrooms

From the Somerset kitchen of Katherine Stone Salmon and egg kedgeree

From the New England kitchen of Carol Vumback Apple pie with crumble topping

And, for later, from the Lincolnshire kitchen of Lesley Bradshaw Carrot cake

Karen (centre) with mum Gillian and brother Mark
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About delicious. Magazine

Have you ever wanted to make your own Christmas pudding or cake for the big feast? Now you can with the new issue of delicious. It’s got the best recipes for Stir-up Sunday (26 November). Plus you can start planning for the festivities with our freeze-ahead casseroles, food lovers’ gift guide and cook book roundup. If that’s not enough to gladden the heart, Nigel Slater’s autumn classics, Paul Hollywood’s best bakes and a foolproof molten chocolate pud will definitely bring plenty of comfort and joy. Buy your copy today!