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from the sea

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Find the complete article and many more in this issue of delicious. Magazine - March 2018
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About delicious. Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

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Other Articles in this Issue


Delicious UK
Four days off… That’s what most of the population look
READ ALL ABOUT IT
…edible Easter nests. Melt 200g milk or dark chocolate
Tell us what you think of delicious. (good and bad)
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
“These pages are about us doing the hard work so you
Style and substance: those were the criteria here. Treats you can hardly bear to crack open – but make you very happy when you do. Easter baskets at the ready…
Our columnist says plastic is not fantastic in her house, but proper tortillas most definitely are. Just don’t mention man-scooters…
The Great British Menu judge, restaurateur, singer and passionate food lover says family, fun and music are at the heart of her cooking
Food writer Debora Robertson didn’t grow up the spoon-fed
The 2018 delicious. Produce Awards open for entries this month. We’re on a mission to uncover and champion the creators of Britain’s best food – and we need YOU to help us
Florence Hellier and Darren Bland of Southampton’s Hoxton Bakehouse won a delicious. Produce Award last year for their stoneground spelt loaf. They may not have had a clear road map when they set out on their journey, but they did have a commitment to hard graft
“ The delicious. shop was created so we can take the
Sugary treats are now so overabundant they can be almost impossible to resist – especially in the chocolate-laden run-up to Easter. But, says Julian Baggini, not giving in to instant gratification can have long-term benefits that go way beyond the waistline
As the days become longer (and, dare we say it, a little
Dawn French would be the first to admit she’s a terrible cook, so how did she manage to look so skilled in the kitchen on the recent Sky drama series Delicious? And who actually makes those homely pies on BBC One’s Sunday night show Call the Midwife? It certainly isn’t Sister Julienne…
Join us in 2018 as we visit the UK’s best food festivals with our Produce Awards sponsor Fisher & Paykel
Susy Atkins rounds up best buys and corking vineyard tours
Choosing the right oil for a dish has never been more complicated. As the range available grows, media headlines about the harm or benefits of cooking with them get ever more confusing. So what gives? Sue Quinn looks at the latest developments
THE COURSE An introduction to bread making with Richard
By the time it gets to Easter on the island of Crete, fasting locals in Chania are raring for a feast. But as Guy Dimond discovered, the city’s tavernas are mostly closed – unless you have a personal invitation
WHY IT’S GREAT A moment of nostalgia: The Horn of Plenty
Despite the popular image of shouty, sweary male chefs, the modern restaurant kitchen is a place where women can thrive, says restaurateur Jill Stein. So why aren’t more young women joining the industry?
delicious THE COLLECTOR’S EDITION
Essential know-how to take your brunch dishes to the next level
YOUR RECIPE INSPIRATION
Every cook needs a few of these in their repertoire. They’re easy, they please a hungry crowd, they use a handful of mainly storecupboard ingredients and the flavour combinations are endless. The golden rules? Plenty of sauce, so the bake doesn’t dry out in the oven – oh, and a crunchy topping. Try these for size
March brings Mothering Sunday (11th) and the Easter bank holiday weekend (30th), so what better excuse do you need to get creative in the kitchen? Whether you’re a beginner or budding Bake Off champ, we’ve got four great recipes for you
RECIPES AND FOOD STYLING JEN BEDLOE PHOTOGRAPHS STUART
He’s made an art of celebrating the fruits of land and sea and, as group head chef at River Cottage, is expertly placed to know when seasonal food is at its best. This month, Gill plates up an often overlooked British delicacy: plump, juicy cockles
Hanan Kattan is an entrepreneur, restaurateur and filmmaker. London has been her home for three decades but the aromas of this Palestinian dish transport her to the land of her birth
YOUR EASTER COOKBOOK
Our creamy, smoky and indulgent take on this classic comfort dish is deceptively easy to make. While you’re at it, double up to make two and freeze one
Looking for an easy way to entertain guests? The Scandi-inspired dishes in this smorgasbord are simple to put together, look the part – and taste pretty fine, too. All boxes ticked!
Restaurateur Thomasina Miers grew up watching her mum cook, and here they’ve created a British menu with the addition of a few far-flung flavours. It’s perfect for Easter, Mothering Sunday or any time when you have a gathering of the clans
“ This dish epitomises good home cooking. Shoulder
This recipe has been developed with a traditional, luxurious beef wellington in mind. It makes a stunning centrepiece – and we promise there’s no skimping on flavour. The cauliflower is covered in a layer of flavourful, creamy mushroom pâté and gets a grating of cheddar before being wrapped up in a pastry coat that bakes to a golden cheese-topped crust… Need we say more?
Make the most of sweet new-season spring lamb with Mary’s crowd-pleasing one- pot dish – just add some greens and that’s one bank holiday meal sorted
This version respects the original 1970s recipe, made with sweetened pastry rather than a biscuit-crumb base. As if that weren’t enough, British cooking expert Debbie Major turns the same knockout flavour combo into a showstopper roulade… It’s set to be a new classic
Steffi Knowles-Dellner’s cooking is all about balance, inspired by her Scandinavian roots: adventurous, wholesome recipes that aim to satisfy hearty, healthy appetites. This mouthwatering, simple-to-pulloff menu is just the thing to serve on days when there’s nothing more pressing on the horizon than good times with family and friends
Well there’s no yeast in it so we reckon that makes it a scone – but it’s shaped like a roll. Whatever you want to call it, this sweet-salty-savoury creation from chef Grégory Marchand, aka Frenchie, is impossible to resist
OTHER GOOD THINGS
Cook any recipe from the magazine this month and send
Hurry! Offer ends 31 March 2018
Easter holiday entertaining can drain the old coffers, so it’s a smart idea to have some cost-wise weeknight dishes up your sleeve for the rest of the month. Each of these recipes comes in at under £6 for four, yet they’re satisfying enough to please every hungry mouth at the table
Can this classic crowd-pleaser really be on the table in just 30 minutes? You betcha
A vibrant curry that doesn’t skimp on flavour and takes just a few easy minutes to whizz together
Make a creamy white sauce, use half in this pie, then chill or freeze the rest to use for an easy macaroni or cauliflower cheese
This ramped-up tomato soup is a chunky bowlful that will satisfy healthy appetites
It’s easy to fall back on cheese on toast when eating solo. Get out of the recipe rut with this Provençal-style herby pizza
It doesn’t take much to turn a handy storecupboard pouch of ready-cooked rice into the star of the show
For when you need something properly satisfying to eat al desko. Even better, it’s made with a few leftovers from the fridge
Our lighter take on a classic chocolate mousse uses just three ingredients and tastes just as decadent as the full-fat version
Good, nutritious, moreish food isn’t just for the wealthy and privileged, believes Dr Rupy Aujla – it’s within everyone’s reach and it needn’t cost the earth. These time-saving recipes from his new book are just what the doctor ordered
A London institution, veggie restaurant Mildreds isn’t resting on its laurels (or its bay leaves for that matter). Its new recipe collection – all vegan – takes inspiration from around the globe, with dishes set to become new favourites
Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas
Enjoy Eurostar travel, a night at Shangri-La Hotel, dinner at a two-Michelin-star restaurant and more
See how much you really know about the world of food
BE A BETTER COOK
8 PAGES OF TIPS AND KNOW-HOW TO GET YOU COOKING SMARTER, FASTER AND WITH GREATER CONFIDENCE
If you want to re-create the beautiful wreath on p37, here’s how to do it… Depending on the weather and type of flowers used, it should last a few days (you may need to replace the main flowers). For longevity, it helps if you mist the wreath with water once a day; or replace the fresh flowers with silk flowers
We’ve been making our traditional hot cross buns for