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Digital Subscriptions > delicious. Magazine > January 2019 > ‘‘We need sustenance for the body – but also for the heart’’

‘‘We need sustenance for the body – but also for the heart’’

Gill Meller has dedicated his career to showing how to get the best from seasonal ingredients. Here he talks about how January brings a different tone to the kitchen

This can be a confusing month for cooks, with all the messages to ‘cut this out, stop doing that, eat less of this, drink more of that’. But I think we need comforting now more than ever. It’s dark at 4pm and the weather’s so bleak and uninviting that raw salads and keir shakes simply can’t cheer us up.

We need sustenance for the body but also for the heart. We want to feel loved, warmed and reassured, not hollow and hungry – and January is a brilliant time to cook nourishing hearty food. New, exciting vegetables might be few and far between, but that doesn’t mean you can’t make the most of the storecupboard.

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About delicious. Magazine

The new issue of delicious. is out now. Bin the resolutions (we tell you why it’s the worst time for them) and warm up with fireside feasts and hearty food that feeds body and soul – sweet and savoury pithiviers, melty Swiss cheese fondues, Paul Merrett’s slow-cooked lamb, Gill Meller’s squid with smoked bacon and more. Our bigger midweek section is packed with money-saving meals, healthy eating and vegan recipes. And if the weather still gets you down, be transported to exotic climes with our aromatic recipes from India. Welcome to the joy of January!