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9 MIN READ TIME

GENNARO CONTALDO

INTERVIEW: KATHLEEN SILVERFIELD. PHOTOGRAPHS: ISTOCK

A SLICE OF MY LIFE

MY COOKING HERO

Question your chicken’s provenance
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delicious. Magazine
November 2016
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Other Articles in this Issue


EDITOR’S LETTER
Letter from the Editor
We began by calling this ‘The entertaining issue’, but when
YOUR RECIPE INSPIRATION
Pasta
It’s a midweek staple and a storecupboard standby but, made with care and some unusual ingredients, pasta dishes can also be an unexpected treat. Here are three of our new favourite (and quickest) recipes – all a cut above student-digs spag bol
POMEGRANATES
When we were growing up, my sister and I couldn't
Chefs’ memories OF HOME
As November passes, excitement rises in Padstow. Right at the
GINGER
Gently warming, or with a fiery kick to savour, this amazingly versatile root belies its unprepossessing appearance to elevate sweet or savoury dishes to the sublime. Debbie Major’s a huge fan and uses it here to flavour irresistible puds and bakes
CHETNA’S CAKE SENSATION
This magnificent creation from former Bake Off star Chetna Makan has the wow factor in spades. It’s lighter than a traditional Christmas cake and doesn’t need to mature, yet it’s packed with juicy soaked fruit, nuts and beautifully balanced spices – and the decoration is simply stunning
“Mum’s recipes were her legacy to me”
Editor Karen Barnes has a huge collection of recipes – including a few special ones passed down to her by her mother. No family Christmas is complete without this light, fresh version of the classic pudding, topped with a dollop of orangey brandy butter
COOKING FOR FRIENDS
Your all-new guide to COOKING FOR FRIENDS
It was once said that while people on the Continent
LIGHTER EATING
Easy enough for midweek, smart enough for friends
November’s a month when more people tend to drop by, so here are 10 simple suppers that are perhaps a little more elegant than the usual Monday-night meal
ONE BECOMES FOUR…
The most useful vegetarian recipe
BE A BETTER COOK
BE A BETTER COOK
8 PAGES OF KNOW-HOW TO GET YOU COOKING SMARTER, FASTER AND WITH GREATER CONFIDENCE
SALMON ROULADE
Salmon roulade may conjure up visions (or memories) of 1970s
READ ALL ABOUT IT
FROM OUR INBOX...
I’ve loved making the recipes from your recent Tastes Like
FOR STARTERS
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT
GIFT GUIDE
If you’re a food lover and you’re buying a gift
Best books of 2016
Looking for a present for a bookish food lover (or yourself)? We’ve sifted through the year’s offerings to bring you the gold
TEST REPORT
THE COURSE Festive Afternoon Tea (one-day), £180 including food and
Do grannies teach anyone
‘Hard cheese,’ ‘Don’t over-egg the pudding…’ There’s a larder’s worth of food-related expressions in the English language. But what do they really mean – and where did they come from? Neil Davey gets to the meat of the matter
MEET THE WINNERS…
Earlier this year we set out on our yearly search for undiscovered food photography talent (last year’s winner, Alex Luck, is now often too busy to book!). Our judges have uncovered three new stars-in-waiting
IS EATING TOGETHER BETTER FOR YOU?
Almost 90 per cent of us gather around the table with loved ones for Christmas dinner, but only one third of families eat together every night. Are we missing out on the much-touted benefits of family meals, or is communal eating overrated? Sue Quinn unwraps the truth
Your guide to party fizz
We’re relaxed about bubbly these days, enjoying it more informally
HOW NOT TO DRINK AT PARTIES
’Tis the season to be merry – but what if you need to say no to the booze over the festive period? Our food editor, not a natural-born teetotaller, has some sage advice…
48 hours in Glasgow
The ‘friendly’ rivalry between Glasgow and Edinburgh is well chronicled. East coast native Guy Dimond sets aside entrenched prejudices and heads west to find out whether Glasgow deserves its burgeoning reputation as a food lovers’ destination
* CHRISTMAS MARKETS worth a special trip
To kickstart the festive excitement, you can’t beat a good Christmas market (emphasis on the ‘good’). Twinkly lights, traditional music, decorations, gifts galore – and that’s before you even start on the food. These lively events have been part of the European tradition for centuries and now the UK’s in on the act, too, big time. Sharon Thomas recommends destinations worth their salt – and ale, wine, cheese…
“It’s time to stand up for great British meat”
Meat production in the UK is not the ill-healthcausing eco-monster it’s made out to be, says Hattie Ellis. Good meat is a vital part of the food chain and our food culture, and we must learn to cherish it
THE COLLECTOR’S EDITION SPICE
THE COLLECTOR’S EDITION SPICE
The crispy onions will keep in an airtight container in
OTHER GOOD THINGS
WELCOME TO NOVEMBER
Cool, crisp morning air, the earthy smell of damp leaves,
The best of NOVEMBER
Blenheim Palace is, for the first time ever, putting on
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