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Digital Subscriptions > delicious. Magazine > February 2018 > Welcome to FEBRUARY

Welcome to FEBRUARY

The Sunshine Issue – that’s what we’ve dubbed this edition of delicious. When we did the planning, a bit before Christmas, we mulled over what we all feel in February and there was a consensus: a longing for sunshine and freshness, coupled with a desire for food that makes you feel nurtured. So that’s what we’ve tried to capture on every page – through the fresh flavours of citrus fruit (at its zingy best in winter), through hearty food with a lighter edge, through crowdpleasing dishes to dive in and share: sticky ribs, satay and meatballs, cheesecake, giant yorkshire puddings… (all with a delicious. twist, naturally).

There are thought-provoking features, too. Are you on Instagram? If not, it’s worth checking out. It’s the social media platform I like best as it’s generally a positive environment. But on p28, John Gregory-Smith looks at whether it’s changed the way we eat – and the way restaurants devise their menus. My view is, food needs to entice you with your eyes before you get to taste it, which is why we put such emphasis on our recipes (and, therefore, our pictures) being beautiful. Yes, even a brown stew can look good when strewn with herbs. That approach naturally makes recipes Instagram-friendly. Do let me know what you think, though… Do you find it tedious when people take pictures of their food? Or are you one of the growing army of people who have more pictures of food on their phone than they do of their family?! I’ll look forward to hearing from you… Happy cooking.

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About delicious. Magazine

The February issue of delicious. brings some cheering warmth into the kitchen with recipes using tropical fruit, Theo Randall’s pasta masterclass and food to make you go ‘mmm’. Fire up the grill for The Unruly Pig’s legendary cheese melt and tuck into Thane Prince’s comfort food classics. Looking ahead in the diary, be sure to treat your loved one to our Valentine’s Day cheesecake and see in the Chinese New Year with proper dim sum.