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Sep-17
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The stuff food memories are made of…
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The stuff food memories are made of…
RECIPES AND FOOD STYLING
OLIA HERCULES
PHOTOGRAPHS
ELENA HEATHERWICK
OLIA HERCULES
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Questo articolo è...
delicious. Magazine
Sep-17
VISUALIZZA IN NEGOZIO
Altri articoli in questo numero
Delicious UK
WELCOME TO September
It’s a month of new beginnings as schools re-open,
Oh, for an Indian summer.
It all started so well, didn’t it? Then we had weeks
SEPTEMBER moments…
WORDS: KAREN BARNES. PHOTOGRAPHS: MAJA SMEND, ALAMY
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
MICHAEL CAINES
The celebrated chef talks about the people who’ve inspired his cooking and shaped his life
WISH LIST
These pages are about us doing the hard work so you
Our top choices this month…
”The new delicious. online shop was created to give
What saves 5,000 food miles every time you eat it?
It’s not often you meet farmers prepared to take risks on growing a heritage crop that has a lot in common with a weed. But that’s what the trio behind Hodmedod’s did when they started producing quinoa, the cereal-like ingredient that’s a darling of healthy eaters worldwide. Susan Low travelled to Suffolk to find out how a brave idea became reality
WE NEED TO TALK ABOUT…
In her new column, food writer Kay Plunkett-Hogge mulls over the issues that are bugging, entertaining and sustaining her this month
TEST REPORT
THE COURSE Cooking the Roux Way: Alfresco Dining, £298
When did natural food become so artificial?
The word natural holds consumers in its thrall, but the term isn’t as plain and simple as it seems. Julian Baggini gets to the bottom of some knotty terminology
Why delicious. reader events are so special
A few weeks ago editor Karen Barnes and chef Raymond Blanc hosted an exclusive all-day reader event at Belmond Le Manoir aux Quat’Saisons. Here, Karen describes a day to remember…
CHEERS!
Susy Atkins rounds up her best buys and discovers a Med trend
Are restrictive diets bad for children?
Are parents acting irresponsibly by imposing their own eating regimes on children? Are there actual dangers – or are they exaggerated? Sue Quinn investigates
How to eat healthily every day of the week
”We all know the importance of eating nourishing food
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
HOLD THE TAPAS Mallorca’s food revolution
The culinary scene on this beautiful Balearic island is in full bloom, with a new breed of chefs embracing local flavours and innovation like never before. Kathryn Tomasetti indulges in a food-lover’s tour of blowout proportions
OTHER GOOD THINGS
WIN a foodie weekend in Cornwall
How would you like to spend a two-night break by the
WIN! A DINNER PARTY WITH MARK HIX
Join editor Karen Barnes and Mark Hix for an exclusive evening of food and wine in the Fisher & Paykel Social Kitchen
FREE! Nigella’s new book At My Table
• More than 100 brilliant recipes from the original
WIN! A stylish oven and mıcrowave
These state-of-the-art Hotpoint appliances look great, are intuitive to use and get the job done efficiently
The Pig at Combe: country chic
WHY IT’S GREAT The newest addition to the ‘rural chic’
COMING NEXT MONTH INÉ delicious
Let’s shout about British food!
FOOD LOVER’S CROSSWORD
See how much you really know about the world of food
Why aren’t doctors taught about nutrition?
If studying medicine included learning about the preventative benefits of good eating, says health-food writer Dale Pinnock, we could reduce illness, improve patient outcomes and – crucially – save the NHS money
YOUR delicious. RECIPE INSPIRATION
Fruit pies
The smell of a sweet pie baking in the oven is a thing to inspire childlike delight, the bubbling filling encased in crumbly, buttery pastry. Make the most of the late summer fruit harvest with these three stonking recipes: grown-up plum and sauternes, a sophisticated pear and chocolate frangipane and a crowd-pleasing jam tart
AUTUMN SPICED ROAST PORK
A wonderfully fragrant marinade and warming harissa gravy turn this classic cut into something tantalising – perfect for weekend feasting with friends
CARROT CAKE
Classic recipes that have stood the test of time – that’s what this series is all about. We tweak and perfect the ingredients and method to get the best possible version. This month, the classic coffee shop favourite gets the superstar treatment
Would you let a robot cook your lunch?
Smart tech wants to take over in the kitchen. Chloe Scott meets a bot called Moley who’s a dab hand at shellfish soup – and not too proud to do the washing-up. Interpersonal skills, though, are still a tad lacking
BEETROOT
RECIPES AND FOOD STYLING JEN BEDLOE PHOTOGRAPHS GARETH
PRESERVE THE MEMORIES OF SUMMER
Transform the season’s abundant fruit and berries into pots of goodness, to be enjoyed long after the glorious days of summer have cooled into autumn and winter
THE world-beating VEGGIE BURGER
There’s still time to fire up the barbie before autumn arrives – and what better excuse than chef Bruno Loubet’s flavour-packed patty, which proves beyond doubt that vegetarian food, done well, is hard to beat
Sabrina Ghayour’s guide to feasting
Stuffy formal dinner parties not your scene? Then you’ll be a fan of Sabrina’s take on feasting for friends. These recipes from her latest book are full of her trademark eclectic flavours. Add music, colourful crockery, laughter, good friends (and maybe a glass of wine or two) and say yes to good times
“I was desperate to get my hands into mum’s mixing bowl”
When Davina Quinlivan’s father died suddenly a few years ago, the film writer and academic felt compelled to resurrect long forgotten foods from her Anglo-Burmese family, re-imagining them in her country cottage in Hampshire. These courgette fritters reconnect her to the faraway past
THE END-OF-SUMMER PUDDING
“Summer pudding isn’t something we have in France.
EAT WELL FOR LIFE
HOW TO SHAKE UP FAMILY MEALS
RECIPES CLAIRE THOMSON PHOTOGRAPHS MIKE LUSMORE FOOD
THE LEFTOVERS RECIPE
Any sausages work well here: try chicken or veggie.
THE 5:2 RECIPE
It’s zingy and filling, designed to wake up your taste buds and sustain your energy
THE BATCH-COOK RECIPE
Whip up a pot of ragù, serve half for dinner and freeze the rest – it’s then a cinch to make this tasty curry puff pie another day
SOUP OF THE MONTH
It’s one of the simplest recipes to make but it knocks the socks off shop-bought
SPRING ROLLS
Despite their name, these moreish bundles of aromatic veg encased in crisp pastry are brilliant all year round. Our lighter recipe keeps all the taste but lowers the fats and cals
TAKE A PACK OF… bacon LARDONS
Stash a pack away in your fridge, ready to be called into action to make midweek meals shine
BE A BETTER COOK
THIS MONTH IN THE delicious. KITCHEN…
While the delicious. team are testing recipes, they’re
LAMB BIRYANI
This dish is traditionally made with mutton, but you
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