EU
You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
  
8 MIN READ TIME

FREE! Ottolenghi’s new book Sweet

Hurry! Offer ends 31 October 2017

INCLUDES MORE THAN 110 INNOVATIVE RECIPES • Blackberry and star anise friands • Persian love cakes • Middle Eastern millionaire’s shortbread • Flourless chocolate layer cake with coffee, walnut and rosewater • Cinnamon pavlova with praline cream and fresh figs

Unlock this article and much more with
You can enjoy:
Enjoy this edition in full
Instant access to 600+ titles
Thousands of back issues
No contract or commitment
Try for €1.09
SUBSCRIBE NOW
30 day trial, then just €11,99 / month. Cancel anytime. New subscribers only.


Learn more
Pocketmags Plus
Pocketmags Plus

This article is from...


View Issues
delicious. Magazine
Oct-17
VIEW IN STORE

Other Articles in this Issue


Delicious UK
WELCOME TO October
As the leaves begin to fall and the weather turns cool
OCTOBER moments…
It’s a glorious time to visit the heart of England
THE delicious. PROMISE
RECIPES THAT WORK Every recipe is rigorously tested
READ ALL ABOUT IT
FROM OUR INBOX
Tell us what you think of delicious. (good and bad)
FOR STARTERS
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
HUGH FEARNLEY-WHITTINGSTALL
How did the back-to-basics cook and food writer develop his beliefs? Cooking at home and an unlikely degree, he says
WISH LIST
“These pages are about us doing the hard work so you
TEST REPORT
THE COURSE Afternoon Tea, £250 for a full-day course
WE NEED TO TALK ABOUT…
Food writer and woman of the world Kay Plunkett-Hogge has a lot on her plate (but not on her slate) this month
Why fine dining is fine by me
It’s the time of year when chefs fret over the annual dispersal (and denial) of Michelin stars. But while it’s easy to dismiss fine dining as irrelevant and undemocratic, Julian Baggini has another view
Delicious. PRODUCE AWARDS 2017
WORDS AMANDA NICOLAS AND STELLA DALZELL ILLUSTRATIONS
“ If you were a feminist, you weren’t supposed to want to be in the kitchen ”
“ If you were a feminist, you weren’t supposed to want
CHEERS!
Susy Atkins picks her best buys and uncorks top Portuguese
Is it unhealthy to eat fortified food?
Scrambled eggs on toast: meal or medication? In a way, this simple plate of food is both. Many foods, including eggs and bread, have added vitamins and minerals. But is it necessary, and can eating more nutrients than we need harm our health? Sue Quinn investigates
POLAND’S WOW FACTOR
Do you associate Poland with dumplings and cabbage? You’ll still find Communist-era canteens and traditional home cooking in Krakow, but the city’s medieval heart is pumping out excellent cuisine, with thriving markets, street eats, buzzing restaurants – and a lot more besides. Roving food lover Kathryn Tomasetti seeks out the best
COMING NEXT MONTH IN DELICIOUS.
Get organised for ChristmasÉ
GREATE SCAPES
The Ingham Swan: an inn near the sea
Step away from the smartphone!
As unicorn cakes and rainbow croissants flood our social media feeds, food writer Katy Salter asks if our obsession with ‘like’-generating novelty foods is warping our idea of what’s actually good to eat
CHEESE
THE COLLECTOR’S EDITION
CHEESE KNOW-HOW
It’s one of the most umami-ish wonders of the food world. Here’s how to get the best out of it
RECIPE INSPIRATION
ALWAYS A WINNER Jacket potatoes
They’re comforting, crave-worthy and just a little bit retro – which is never a bad thing. Here are three new ideas, including fish pie jackets (gust of air in rush to turn on oven…)
PUMPKINS
“Pumpkins and squash, in all their glorious nobblycurved
COOKING to come home to
“October holds a special place in my heart – and in
The recipe hall of fame CHEESE SCONES
Welcome back to food writer Debbie Major, who’s turning her expert hand to our classic recipe series. She’s been tweaking and perfecting things to find the best possible version, then letting her imagination run riot to create something a bit different
Nigella’s AUTUMNAL SUPPER
Some of the best recipes are the easiest, and that goes for this dish from the queen of simplicity, Nigella Lawson. Say hello to your new favourite thing to do with chicken
Curry in a hurry by Rohit Ghai
“ I love the simplicity and taste of this dish. It’s
The feeding of the 1,000
This is a menu with a difference: the recipes, all from much-loved chefs, have been created for an event called 1,000 Mouths. Held this month at Nancarrow Farm in Cornwall, it aims to support a very worthwhile cause: the charity Action Against Hunger
Olia’s allotment tales
It took a decade to get her green fingers on a London allotment, but it was worth the wait for an (overgrown) patch of green space and the chance to grow her own vegetables, herbs and fruit. Now, after a year of toil and learning, failures and successes, Olia Hercules is using her plot to nourish and sustain, and to grow family memories as well as food
“Food can bring back loved ones we’ve lost”
Roy Brett learned his trade with Mark Hix and Rick Stein and now has his own celebrated seafood restaurant, Ondine, in his hometown of Edinburgh. Despite his reputation for cooking fish in a light, modern way, the dish that inspired Roy to become a chef was his granny’s old-school rib-sticker of a rice pudding
Ottolenghi magic
RECIPES YOTAM OTTOLENGHI AND HELEN GOH PHOTOGRAPHS
Prue Leith’s favourite autumn bake
You can’t go wrong with an apple tart – and this one, says veteran cooking guru and Bake Off judge Prue Leith, is a recipe that “never, ever fails”. So whether you’re a pro baker or a tart-making novice, give it a try and enjoy a GBBO moment of your own
EAT WELL FOR LIFE
NO FADS, NO UNREALISTIC HEALTH CLAIMS… JUST 20 INSPIRING PAGES OF HONEST, NUTRITIOUS, GOOD -FOR-YOU RECIPES, INFO AND IDEAS
OTHER GOOD THINGS
WIN! a cookery class and luxury stay for two
Gourmet food, exceptional teaching and elegant accommodation – Season cookery school has it all
NEW delicious.range at Lakeland
Wonderful food needs beautiful tableware and linens
THE NEW CLASSICS
Introducing your updated collection of recipes to make weeknight eating a whole lot better, each inspired by the types of go-to dishes you tell us you love to cook
THE 5:2 RECIPE
Lime and chilli give these oriental lettuce cups the full quota of zing
SOUP OF THE MONTH
This satisfying bowlful is laced with the warming heat of chorizo to chase away autumn chills – and, best of all, it freezes brilliantly for easy weeknight meals
THE LIGHTER FRITTER
This version is big on flavour and crunch factor but easier on the fats and cals
THE FRIDAY NIGHT SUPPER
This weeknight version of a classic beats a takeaway (it’s healthier too…)
TAKE A TIN OF…Tuna
An often overlooked staple, tuna opens up a variety of midweek meals
Hugh’s meat-free MANIFESTO
Make a hero of veg and your ingredients tool box becomes far more versatile, says Hugh Fearnley-Whittingstall – and he has the recipes to prove it
LOOSE ENDS
Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas
BE A BETTER COOK
BE A BET TER COOK
8 PAGES OF KNOW-HOW TO GET YOU COOKING SMARTER, FASTER AND WITH GREATER CONFIDENCE
THE FIRST BREAD OF THE HARVEST
“Fougasse is a flatbread and belongs to the same family