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February 2018
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VIS FOR VEGAN COMFORT FOOD FOR COLD CLIMES
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51 TEMPS DE LECTURE MIN
VIS FOR VEGAN COMFORT FOOD FOR COLD CLIMES
RECIPES
JACKIE KEARNEY
PHOTOGRAPHS
CLAIRE WINFIELD
FOOD STYLING
EMILY KYDD
STYLING
TONY HUTCHINSON
Baked beetroot and horseradish mornay, p106
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Cet article est tiré de...
delicious. Magazine
February 2018
VOIR EN MAGASIN
Autres articles dans ce numéro
Delicious UK
Welcome to FEBRUARY
The Sunshine Issue – that’s what we’ve dubbed this
READ ALL ABOUT IT
FROM OUR INBOX…
I have to agree with Kathy Slack [Dec 2017, p170] that
FOR STARTERS
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
A SLICE OF MY LIFE SALIHA MAHMOOD-AHMED
The hard-working doctor and inventive winner of MasterChef 2017 talks about inspiration, cooking creatively and eating joyously
WISH LIST
These pages are about us doing the hard work so you
HAVE YOU VISITED OUR delicious. ONLINE SHOP?
The delicious. shop was created so we can take the
TEST REPORT
WHERE Cookery School at Little Portland Street, London
WE NEED TO TALK ABOUT…
Our jetsetting columnist Kay Plunkett-Hogge suffers from altitude sickness at the thought of those unappetising airline meals
THE KITCHEN PHILOSOPHER Is this the beginning of the end of Fairtrade?
Over three decades, the Fairtrade initiative has made food justice a mainstream, rather than a fringe, issue. Should we worry, therefore, when food industry giants opt out of the scheme in favour of their own assessment rules? Julian Baggini weighs up the arguments
ALWAYS A WINNER Yorkshire pudding
Enjoy three takes on a much-loved classic: trad style, served with sausages and onion gravy; baked into a colourful veggie toad in the hole; and a sweet version, served with a berry compote and ice cream (something you need to try…)
Has Instagram shaped & changed the way we eat?
Seven years ago, the idea of showing the world pictures of what you’re eating would have seemed a bit weird – mad, even. But all that changed with the advent of the photo-sharing site Instagram, shaping the way we view and engage with the world – even the way we enjoy the food we eat. Food writer John Gregory-Smith muses on whether that change has been for the better – or worse
CHEERS!
Susy Atkins picks her best buys and finds a new romantic fizz
YOUR RECIPE INSPIRATION
”Pasta is my favourite winter comfort food” BY THEO RANDALL
Pasta is the food I most love to cook and eat. There are so many varieties and each one represents a different part of Italy. There’s a pasta shape for every sauce and a sauce for every pasta shape – it’s a food for all seasons. Wintry ingredients such as chard, squash, walnuts, cavolo nero and chestnuts work beautifully with pasta, especially when complemented by parmesan, winter herbs and some hearty Italian sausage or mildly gamey pigeon. Buon appetito!
Food to make you go “MMMMM…”
Sometimes you read through recipes and think, “That’s my kind of food”. These dishes by the late food writer Valli Little are the definition of crowd-pleasing, from an oven-baked satay to a slow-cooked beef casserole and a zingy coconut ice cream with caramelised mango… Yes, please!
FRIDAY NIGHT MEAL FOR TWO
Make the start of the weekend worth the wait with our maximum-pleasure, minimum-fuss take on steak and chips. It’s the perfect choice for a Valentine’s night in – or any night when you want to cook and serve a meal to remember
IF YOU MAKE ONE PUDDING THIS MONTH… The Valentıne’s Day cheesecake
This beauty, from the crunchy, gingery base to the creamy, orangey topping, is a treat. With its delicate heart decoration, it would make a great ending to a romantic dinner – if you can resist slicing it for afternoon tea
The recipe hall of fame KEDGEREE
This month our British cooking expert Debbie Major turns her hand to an Anglo-Indian classic, testing and perfecting the recipe until she finds the definitive version. Then, over the page, she transforms kedgeree into a showstopping pie
The ultimate pub cheese toastie
This brilliant snack, known as ‘The Unruly cheese melt’
How we made our restaurant dream A REALITY
Turning your passion for food into a proper business is no easy feat. Yet supperclub couple Terry Blake and Yohini Nandakumar did just that with Sparrow, their fledgling restaurant in south London
BRING ON THE sunshine
This month my inspiration comes from warmer climes
10 reasons why it’s better to eat no meat than cheap meat
Our food choices have an impact that reaches far beyond our plates. Philip Lymbery, CEO of Compassion in World Farming, tells us why we should think harder about the meat we eat
RHUBARB
Forced rhubarb is a highlight of the February larder.
Take it slow
Whether you like your soup served up in a flash, or simmering gently while you relax, pack in layers of flavour with OXO Ready To Use Stock
Gill Meller A COOK’S YEAR
He’s made an art of celebrating the fruits of land and sea and, as group head chef at River Cottage, he’s expertly placed to know when seasonal food is at its best. This month Gill turns his attention to wild venison, with recipes and ideas to make this under-appreciated meat shine
WHY FEBRUARY IS FOR FOOD LOVERS
Thane Prince continues her delicious. residency by showing how a little culinary intelligence – a crisp filo case, crunchy garlic breadcrumbs or a splash of pudding wine – can transform simple dishes into sophisticated and heartwarming fare
TASTES LIKE HOME “Roast chicken isn’t the same without Dad’s bread stuffing”
Chef, food writer and cookery teacher Alan Rosenthal is known for his one-pot dishes but it’s a stuffed chook that’s closest to his heart, redolent of Friday nights round the family dinner table
SUBSCRIPTION
If you love delicious. and have been pondering whether
EAT WELL FOR LIFE
MIDWEEK MEALS LIGHTER COMFORT FOOD
It’s that time of year when you need food in hug form at the end of the day – but you don’t want to be eating unnecessary calories on a weeknight. The answer: classics with a makeover of the healthy kind
THE BUDGET RECIPE
It might not be traditional paella, but it’s flavoursome, ready in 15 minutes – and great value
THE 5:2 RECIPE
Mussels, hearty beans and herbs make for a warming bowlful
THE BATCH-COOK RECIPE
Make a big pot of this winter classic. Enjoy half now, freeze the rest, then transform it with a few punchy flavours
QUICK-FIX MEAL FOR ONE
Spice up a chicken breast to brilliant effect. No need to share!
HEALTHY MAKEOVER 5 sweet quick-fix treats
Simple ideas to satisfy sweet cravings – all designed to whip up in minutes
TAKE A PACK OF…SMOKED MACKEREL
Find out how one flavour-packed ingredient can transform midweek meals
THE SANE VIEWIs it unhealthy to cut out carbs?
Do you love tucking into a bowl of pasta – or does the very idea make you uneasy? If it’s the latter, it’s hardly surprising. The anti-carb crusaders tells us carbs make us fat and increase the risk of heart disease. But is this true? Or is cutting back on carbs bad for us? Sue Quinn investigates
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 BET TER COOK
8 PAGES OF TIPS AND KNOW-HOW TO GET YOU COOKING SMARTER, FASTER AND WITH GREATER CONFIDENCE
THIS MONTH IN THE delicious. KITCHEN…
While the delicious. team are testing recipes, they’re
OTHER GOOD THINGS
CHEF’S STEP BY STEP CHINESE-STYLE STEAMED BEEF DIM SUM
CHEF’S STEP BY STEP CHINESE-STYLE STEAMED BEEF DIM
HONG KONG The place to celebrate New Year number two
It’s one of the most exciting places on earth. When European capitals are shivering in the cold, Hong Kong is at its vibrant best, celebrating Chinese New Year, starting on 16 February, with parades, fireworks – and barnstorming food. Former resident Eleanor Ford celebrates the territory’s tastiest highlights
GREAT ESCAPES The Killingworth Castle: for warmth and good cheer
GREAT ESCAPES The Killingworth Castle: for warmth and
Pronounced irritation
Does it really matter how we pronounce the names of foods from other languages? Food writer and cake-maker Victoria Glass says the smug correctors are not merely annoying, they (far more importantly) scare people away from culinary exploration
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