Innholdsfortegnelse for September 2016 i Delicious UK

“Summer’s lease hath all too short a date,” food lovers wrote Shakespeare, but have the consolation, as the season turns, of a time abundance of . The orchards hang heavy with plums, apples, pears and cobnuts; blackberries and sloes crowd hedgerows; young squash and sweet and crisp cabbages emerge. Autumn is around the warmest days corner but the still invite lunch on the terrace. Keep the holiday feeling going and make the most of wonderful all that produce before the leaner times ahead. Summer’s last hurrah BLACKBERRY, MINT AND ELDERFLOWER FOOL SERVES 6. HANDS-ON TIME 20 MIN Put 400g ripe blackberries in a saucepan with 2-3 tbsp elderflower cordial, 120g caster sugar and a few fresh mint sprigs. Set the pan over a medium heat and gently bubble the mixture…

RECIPES THAT WORK Every recipe is rigorously tested by our food team, using state-of-the-art Electrolux ovens, so you can be confident they work every time. INGREDIENTS We aim to use easy-to-find seasonal ingredients. We’ll tell you where to find any unusual ingredients and/or what to substitute them with. We use higher-welfare meat for testing, supplied by The Ginger Pig (thegingerpig.co.uk). This symbol next to an ingredient means there are more ideas for using it on our Loose Ends page. HONEST COOKING TIMES Unlike many magazines, our timings include prep such as chopping. Hands-on time is when you’re chopping, stirring or frying. Oven/simmering time is when you can leave the dish in the oven or on the hob. Indicates a vegetarian recipe. Indicates a gluten-free recipe. KNOWHOW Whenever you see this…

SUBJECT: Sweets leave a sour taste FROM: Julie Jenkins I agree with Margaret Rooke [August issue, p130] about shops that push unnecessary sugary treats on customers. Our young people, especially, need more help in learning about healthy, balanced diets. Sugar-laden, additive-containing, outsize desserts and cakes shouldn’t be part of anyone’s daily routine, particularly since many coffee chains already sell drinks that contain huge amounts of sugar. Doughnuts and the like should be an occasional treat as they offer no positive contribution nutritionally. It would be wonderful if coffee shops offered smaller, healthier choices and labelled them so consumers thought about what the various snacks contain. And I don’t want a family-size bar of chocolate when I buy a newspaper, either! SUBJECT: More vegan recipes FROM: Juliet Helps It was good…

CARNEVAL: A CELEBRATION OF MEAT, IN RECIPES £25, Bantam Press, out 8 Sep Author Harry Eastwood spent years researching this book, working as a butcher in London’s Smithfield Market, on a venison farm in Scotland, in Australia and in France. She’s done her homework on the environmental implications of eating meat and is an advocate of nose-to-tail cooking. Her enticing recipes “celebrate the glory and joy of eating great meat”, using rarer cuts such as lamb’s brains, beef cheeks and beef shin as well as better-known items such as rib and shoulder. GENNARO’S ITALIAN BAKERY £20, Pavilion, out 8 Sep For his latest book, Italian chef and restaurateur Gennaro Contaldo turns to Italian baking. There are recipes from all over Italy, from traditional Neapolitan, Umbrian and Puglian breads, to sweet…

“These pages are about us doing the hard work so you don’t have to… Joy! We’re sent anything from 40 to 100 new products a month, and we really do try them all: tasting, smelling the aromas, testing gadgets. Only if they’re useful, good-looking and value for money do they get the delicious. seal of approval.” KAREN BARNES, EDITOR GLUTEN FREE I’ve tasted a lot of poor gluten-free pastry in my time, so when a friend recommended Oast to Host pastry I was sceptical. And then we tried it… The all-butter fresh pastry is remarkably good. As with most gluten-free pastry, it’s best not to blind-bake it; use a metal flan case, fill the tart and put it on a heated metal sheet for best results. Sweet, plain and dairy-free…

1 Two-potato, pancetta and parmesan hash SERVES 2. HANDS-ON TIME 35 MIN, OVEN TIME 5 MIN •  Olive oil for frying• ½ onion, roughly chopped• 2 garlic cloves, finely chopped• 80g smoked pancetta cubes• 250g (1 large) sweet potato, cut into 2cm cubes• 350g (2-3 medium) desirée potatoes, cut into 2cm cubes• 1 tsp sweet smoked paprika• 4 large free-range eggs• 30g parmesan, finely grated• ½ small bunch fresh flatleaf parsley, chopped 1 Heat the oven to 210°C/190°C fan/ gas 6½. Heat a glug of oil in a large ovenproof frying pan over a medium-high heat and fry the onion and garlic until soft, then add the pancetta and fry for 5-10 minutes until crisp. Remove from the pan with a slotted spoon and set aside. 2 In the same pan, heat a large glug of oil and fry…

“Melons are so often disappointingly bland, but when you get a ripe one there’s nothing better. The flesh tastes perfumed, sweet and, in the latter stages of ripeness, just a little boozy. It’s redolent of summer breakfasts, shaded lunches and frozen cocktails – in short, it’s the taste of holidays. Melons are versatile too; whether you’re chopping them into salads, serving them with parma ham (a classic) or simply whizzing and chilling them for the world’s easiest pudding, they’re a proper treat that should be enjoyed to the full while the fruit is at its best. And that’s now…” REBECCA WOOLLARD, FOOD EDITOR WHAT TO LOOK OUT FOR Pick melons that are heavy for their size and feel firm but not rock-hard when squeezed gently. A quick sniff at the…

“Chicken is the ideal late-summer roast because it’s relatively light, especially when it’s married with fresh herbs and salty feta. I wanted to create a recipe to use up the last of the sun-ripened tomatoes and this does the job brilliantly – as well as being dead simple to make.” LOTTIE COVELL, DEPUTY FOOD EDITOR TEAM FAVOURITE Karen Barnes, editor “I love roast tomatoes, and when they meld with savoury juices from a roast chicken and the saltiness of feta, it’s magic. This is going to be a staple in my house from now on.” Roast chicken in tomato, basil, olive and feta sauce SERVES 4-6. HANDS-ON TIME 40 MIN, OVEN TIME 1 HOUR 20-30 MIN MAKE AHEAD Prepare the tomato sauce up to 24 hours in advance, then keep…

“Raw with an apple or a good chutney, melted in a toastie with ham, or grated into a white sauce for cauliflower or macaroni, cheddar is such a versatile cheese. It’s a proper heritage ingredient too. The area around the Mendip Hills near Cheddar Gorge in Somerset was the centre of cheddar production from the 16th century and probably for centuries before. Local caves provided ideal conditions for maturing cheese and they’re still in use today. Cheddar is a hard, full-fat cow’s milk cheese. Firm yet yielding, often smooth but occasionally more crumbly, it can be mild, strong or even sharp, with a nutty, sweet taste from the milk. What sets it apart from other hard cheeses is the step in the process known as ‘cheddaring’, in which slabs of…

Chetna Makan, semi-finalist in 2014 BEHIND THE SCENES “I’ve done quite a few stressful things in my life, but taking part in Bake Off was extreme. Week one was so difficult. You’re used to how your own oven works, but in the tent you don’t even know where the spoons are! And the time pressure is something else; when you’re cooking at home you’re on your own, but suddenly everyone is watching you and they see if you go wrong. But you soon get into the groove. I had so much fun baking with all those lovely people – we still meet up every few months.” OUT-TAKE “It was a really hot summer when I was on the show. Remember that famous week when the baked alaska was thrown in…

SHOPPING LIST Fresh • 6 onions• 3 red onions• 4 lemons• 8 large sweet potatoes• 1 bunch spring onions• 1 large cucumber• 500g pack cherry tomatoes• 1 bunch celery• 1 large broccoli• 1 large cauliflower• 1kg bag carrots• 1 large round lettuce• 1 large bunch fresh flatleaf parsley• 200g bag kale• 1 basil plant• 1 garlic bulb• 2 courgettes• 1 large baguette Meat • 6 British free-range pork sausages (400g pack)• 8 British free-range unsmoked streaky bacon rashers• 2kg British free-range whole chicken Dairy • 200g pack feta• 250g pack cheddar• 150g pack dolcelatte•  200ml tub half-fat crème fraîche• 2 litres whole/ semi-skimmed milk Frozen • 1kg bag spinach• 907g bag frozen garden peas Off the shelf • 500g bag pearl barley• 500g bag instant polenta• 15 free-range eggs• 6 chicken stock cubes (we like Kallo)• 1kg pack spaghetti• 1 jar clear honey• 1 jar wholegrain mustard• 680g bottle passata• 100g jar harissa paste• 2 x 400g tins chickpeas• 2 x 400g tins butterbeans FROM YOUR STORECUPBOARD • Olive…

Beyond everyday nourishment, it’s a means of bringing people together and somehow making impossible situations seem more hopeful. When I heard about the 91 Ways initiative in Bristol, set up by the visionary Kalpna Woolf, I knew delicious. had to tell the story. The aim is to gather the city’s scores of nationalities for a session of cooking, sharing recipes and experiences, then sitting down and eating together. When communities struggle to integrate with each other, Kalpna says, it leads to people defining each other by their differences rather than their similarities, but 91 Ways does the opposite: it unites. We were privileged to meet four of those taking part – women from Syria, Eritrea, Kenya and Sudan. Each gives a glimpse of their story and shares a recipe that’s…

This is Northern Ireland’s Year of Food and Drink, so we’ve linked up with Tourism Ireland to celebrate. Enter our competition for a chance to win a food lover’s break for two in the vibrant city of Belfast. The prize includes flights from Great Britain to Belfast, with two nights at the Europa Hotel. The winner will receive a comprehensive guide to Belfast, where sights include the new Titanic exhibition and the famous murals. Dinner on the first evening will be at Michelin-starred OX, run by Belfast native Stephen Toman and Brittany-born Alain Kerloc’h, one of many hot places to eat in the city. Next day, after breakfasting on a full Ulster fry, the winner and friend will join the Belfast Food Tour*, meeting inspiring local producers and sampling some…

16 SEP TO 2 OCT Lewes OctoberFeast This volunteer-run festival celebrates all that’s good in East Sussex. If you’re a local, you can sign up to host a pop-up supper in your own home (or attend someone else’s). There’ll be a huge street food feast in Harveys Brewery Back Yard, too, as well as a chance to make use of an apple glut at the community apple press. Prices vary; lewesoctoberfeast.com 17-18 SEP Liverpool Food and Drink Festival With a ‘chocolate corner’ and a ‘good life’ area dedicated to healthy eating, this year’s lineup is all about keeping the balance. There’ll be celebrity chefs including star baker Nadiya Hussain taking to the demo stage, and pop-up restaurants and bars to keep you going. Adult day tickets from £5.50,…

“Nihari is a dish from the Mughals who once ruled India, and it’s still popular today. It’s eaten at celebrations such as Eid al-Adha, the Muslim festival that marks the end of the annual pilgrimage to Mecca and during which we make ritual sacrifices, known as qurbani. The meat from the sacrificed animals is usually given to the less privileged, so even the poorest families can eat well at Eid al-Adha. This is a family recipe. It brings back childhood memories of going to my maternal grandfather’s house, which was a big haveli, or mansion, in a village called Pichokra, north of Delhi. They were wealthy landowners, known as zamindars, in the days of the Raj and they employed four or five cooks. My mum, Ishrat, had never been allowed…

“September signals the start of my favourite season for ingredients: autumn. Dishes take on a new style – more homely, comforting and a little more adventurous. It’s a season when flavours are bold, so you have to use ingredients wisely. The dishes I’ve created here give a nod to the coming winter months, without forgetting that summer has only just gone by. It’s a menu with plenty of sophistication but fear not – it’s do-able.” SIMON HULSTONE POSH MENU FOR 4 Crab on toasted spelt bread with soft boiled eggs and salsa verde Beef fillet with sherry vinegar and shallot jus Soy glazed baby beetroot V Caramelised turnip purée V Chocolate truffle pots with caramel sauce Crab on toasted spelt bread with soft boiled eggs and salsa verde SERVES 4.…

“We are all time-poor. We may be able to wait while meals cook but we don’t have the hours or the energy (at least not midweek) to stand at the kitchen counter doing complicated stuff. I rarely make a casserole during the week (all that browning) and I can’t be bothered to chop much either. But I still want to eat something delicious every night. This isn’t difficult. What we need are ideas – ideas for how to turn the building blocks of meals (chops, fish fillets, chicken thighs, bags of red peppers or rice) into something that lifts your heart as you sit down at the table. These recipes are from my new book, Simple , which is bigger and better than the one I first…

GRAB A BARGAIN • Winemakers’ Selection Montepulciano d’Abruzzo 2014, Italy (£5, Sainsbury’s) A lightish, easy-going and juicy red, with black cherries and cassis. • Torres Viña Sol Rosé 2015, Catalunya, Spain (£6.50, Asda) Keep the summery vibe going with tangy redcurrant and wild strawberry flavours. • De Bortoli The Astronomer Chardonnay 2015, Australia (£6.99 or £5.99 each in a six-bottle multi-buy until 24 October, Majestic) A well-balanced Aussie chardonnay – not obviously oaky – with pineapple flavours and a creamy roundness. A good match for roast chicken or fresh salmon. FRIDAY SPECIAL • Tesco Finest Marlborough Pinot Noir 2015, New Zealand (£7) A smooth but bright and plummy pinot with a hint of hazelnut. Open for duck or rare steak. • La Roche Blanche Muscadet Côtes de Grandlieu sur Lie 2015, Loire, France (£7.90, laywheeler.com)…

“Clafoutis – a Yorkshire pudding-custard hybrid with a French outfit on – is one of the easiest desserts to make. You mix up a thick custard, add some fruit, stick it in the oven and the result is amazing: a quiveringly soft pud studded with sharp fruit, with a delicately creamy centre. I’ve added almonds and a slosh of booze because… Well, just because” REBECCA WOOLLARD, FOOD EDITOR Nectarine and almond clafoutis SERVES 4-6. HANDS-ON TIME 20 MIN, OVEN TIME 45-50 MIN MAKE AHEAD Make the batter up to 6 hours in advance and chill. Add the fruit/nuts, then cook. FOOD TEAM’S TIP Freeze the unused egg whites in a labelled bag to use in other dishes. •  3 large nectarines, thinly sliced• 50g flaked almonds• 50g ground almonds• 3 tbsp plain flour• 125g…

“The thing you gotta know about Brooklyn, is that the people is all what you might call independent minded. You know what I’m talking about? They do what they want, the way they want, when they want. That’s why I love them. That’s why I love Brooklyn. I see this one guy, coming out of the Bagel Pub on 9th Street. Dressed like Dorothy from The Wizard of Oz. He has on red shoes and everything. I says, ‘Honey, this ain’t Kansas, you know.’ He says: ‘At last! I’m here! I’m in the Emerald City! And you must be the Wizard?’ ‘I’m a wizard with a bagel,’ I says. ‘That do you?’ Talking of bagels and Brooklyn, this is the way they’re eating them here now. It’s fresh, it’s zingy,…

It’s time to put away those shorts and t-shirts once again, but fear not – White Stuff’s key pieces will have you looking chic and ready for the season ahead. It’s time to be bold and change it up this autumn. Denim at the office? Sure. Knitwear without sleeves? Why not? Faultlessly flattering peplums? Yes please! White Stuff’s range of classics is waiting to be explored. You’ll find inspiring designs in a muted palette of navy, burgundy and khaki as well as updates on casual chic with mismatched prints and textures. So this autumn, you’ll be ready for anything, whatever the weather. 15% OFF All delicious readers can enjoy 15% off at White Stuff* . To claim your discount, take this page to your local shop or go to whitestuff.com/delicious…

Life’s little pleasures deserve to be shared. That couldn’t be any truer when it comes to food – especially when you create dishes with quality products such as Philadelphia. Whether you make a main course, snack or dessert with the cream cheese, it will be a guaranteed winner with your friends. Its fresh taste and creamy consistency will bring almost any recipe to life. Discover just how good it is by trying food writer and TV baker Jo Wheatley’s enticing Philadelphia recipes. An all-round angel in the kitchen, she gets great joy from making things that other people will love. Your friends will adore the sharp contrast of the citrus curd under the fresh Philadelphia topping in the tart. The creaminess of the Philadelphia in the dip, meanwhile, lends itself…

“A well made bagel is my favourite kind of bread, but the wrong recipe can be like a dry bread roll with a hole in the middle. What sets homemade bagels apart from their readymade counterparts is their irresistible chewy crust. Proper bagels are the perfect vehicle for pillowy cream cheese topped with smoked salmon, too, but whether you layer them up with fillings or simply slather them in salted butter, one thing’s sure: they’re a morning treat of the highest order.” ELLA TARN, COOKERY ASSISTANT Bagels MAKES 12. HANDS-ON TIME 45 MIN, OVEN TIME 16 MIN, PLUS RISING AND 12-24 HOURS PROVING MAKE AHEAD Cooked bagels can be frozen in a freezer bag for up to 3 months. You can split them, put baking paper in between the halves,…

Elizabeth Carter, consultant editor of The Good Food Guide, rounds up more of the Lake District’s best restaurants, where chefs get creative with fare from the local larder • THE COTTAGE IN THE WOOD, Braithwaite thecottageinthewood.co.uk Soak up the view of mighty Skiddaw from the dining room of this boutique inn, a much-loved foodie destination near Derwentwater, where Chris Archer’s simple, seasonal menus offer Cartmel duck, Whitehaven turbot and Kendal mint-cake ice cream. • L’ENCLUME, Cartmel lenclume.co.uk The cooking is of its landscape as well as of its time. Ingredients are emphatically local, with much grown on Simon Rogan’s small farm, and other sources are noted, such as Holker spring lamb or Cartmel Valley venison. • FOREST SIDE, Grasmere theforestside.com Ex-L’Enclume chef Kevin Tickle is in charge of this ambitious but unstuffy hotel…

IN THE KNOW There’s a new market in town, on the site of a disused paper factory in London’s SoBo (a voguish term for ‘south of Borough’). Mercato Metropolitano has the relaxed feel of a pop-up and the food is outstanding. It’s in an enormous urban warehouse-style space, with outdoor courtyards and stands laden with produce. The idea is to buy, then (a point of difference from other markets – there are lots of tables) sit, eat and chat. Enjoy pizza from ‘the best maker in Naples’, gelato, bread, coffee, wine and lots to come (bakery, butcher, fishmonger). It will also host musical, cultural and educational events. Get there before the world cottons on. Open 11am–11pm Tue–Sun from 15 September but it’s in soft-launch now and all are welcome; mercatometropolitano.co.uk…

DAVE MYERS: THE HAIRY BIKER ON COOKING WITH MUM AND DISCOVERING INTERNATIONAL INGREDIENTS “Monday was baking day in our house when I was growing up. Mum would bake floury baps, scones, a victoria sandwich and meat pies – basic northern fare. She’d raise the dough in one of those creamware bowls covered in a tea towel, and I’d lick clean the mixing bowls used for the cakes. She developed multiple sclerosis when I was eight, so it all changed then. By the time I was 14, I was doing most of the cooking and shopping for the household. My epiphany came when I moved to London for university in the mid-1970s. I remember going to my first Indian restaurant and discovering poppadoms. I ordered a chicken madras with rice and…

MY FIRST MENTOR… From the beginning it was my mother. I remember watching her eating something new and forensically analysing it: “I think there is thyme and maybe bay…” I wanted to be able to do the same and adopted her habit of tasting things, then writing down all the details. HAPPY KITCHEN MEMORIES My siblings and I grew up thinking that cooking is just like living – you do it automatically. My younger sister and I were always in the kitchen shelling peas or standing on chairs and helping stir scrambled eggs. FOOD FROM AROUND THE WORLD We had an unusually international diet for 1970s Britain. My mother taught English as a foreign language and we often had her students living with us. They came from Japan, Turkey and…

THE COOKBOOK The Palomar Cookbook (£25; Mitchell Beazley) TESTED BY Susan Low The Palomar Restaurant in London’s Soho opened in 2014 to a flurry of acclaim. The chefs and owners share an Israeli/Jewish diaspora background, and the restaurant mixes up the various Jewish cooking traditions, throwing in a few European and British influences for good measure. The food is creative, exciting and eclectic. It’s not, however, Kosher, as a flick-through of the book reveals ‘bad Jew kreplach’ (minced pork) and shellfish dishes. I ate at Palomar soon after it opened. I loved the buzz and wanted to eat everything on the menu; it was a similar experience trying to choose a couple of recipes to road test. But it’s not just that they all sound tempting, it’s also that they…

“Food and memory are closely linked, and I suspect we all have at least one dish we’ve eaten abroad that’s stayed with us – a flavour that, whenever we taste it, sums up that precious time away from the cares of everyday life. When we asked you, via social media, to tell us your favourite holiday dishes, we were inundated with evocative memories and suggestions. It was my task to interpret those dishes for this feature, and the recipes have been a joy to re-create… I only hope I’ve done your memories justice! There were a couple of my own favourites among your answers (soupe de poissons is one of my last-meal dishes), as well as dishes I didn’t know, which led to some fun experimenting in the kitchen. Whichever…

‘‘Food is a calling card. It doesn’t have an agenda. When people share food, they’re happy to talk about their heritage, likes and dislikes. It opens a door” II’ve just arrived at a lunch hosted by the Bristol Hindu Temple and the kitchen is a flurry of activity. A team of cooks, some from the temple, some volunteers, are peeling potatoes, chopping cauliflower and rolling out dough. The spicy aromas of the cooking waft into the community hall where rows of tables are being laid. On the tables are cards asking guests to share details about their backgrounds and their food memories. The lunch is organised by 91 Ways To Build A Global City (see p52). Its name might be a bit of a mouthful, but the premise is simple:…

One of the country’s leading publishers of cookery books, Octopus, is running a series of monthly events, and delicious. is delighted to be the media partner. Over the coming months, top cookbook authors and culinary experts will share their wisdom and stories. The evenings are being held at Foyles’ flagship store in London’s Charing Cross Road. Choose from any (or all!) of the following evenings… LAST CHANCE TO BOOK! WEDNESDAY 5 OCTOBER, 7PM How to make it in the restaurant business with Dan Doherty, Palomar and Bone Daddies Hot-right-now chefs such as Mr Doherty (above left), chef at Duck & Waffle, tell how they did it. WEDNESDAY 2 NOVEMBER, 7PM 40 years of wine with Hugh Johnson One of the world’s foremost wine writers and the author of The World…

As the evenings draw in and the food grows heartier, it’s time for a more a robust red. Grenache (called garnacha in Spain) delivers lots of ripe plummy flavour, good structure and, often, a sprinkle of black pepper – so it’s well armed to take on roast meats, game and big pasta bakes. This grape thrives in hot climates in the south of France, Australia and Spain, so expect the wines to be fairly high in alcohol. The famous châteauneuf-du-pape from France’s Rhône Valley is based on grenache, but otherwise this used to be a workhorse grape, simply blended into oceans of fairly average reds. Now grenache is crafted with more care and the grape has become fashionable – a good choice if you fancy a change from cabernet and…

Dear reader Diana Henry is one of my favourite food writers and I turn to her books for inspiration at least once a week. Every sentence (not to mention every picture) entices you to cook and eat, and her great-tasting yet do-able recipes sum up the food delicious. loves to champion. We’re delighted to be offering Diana’s outstanding new book as this month’s free subscription gift. It, along with your favourite magazine, is a recipe   for food heaven. DON’T MISS OUT SUBSCRIBE TODAY Hurry! Offer ends 30 September 2016 THREE EASY WAYS TO SUBSCRIBE Call the hotline now on* 0844 848 8419 Quote DMDP0916 Order online at delicious.subscribeonline.co.uk Quote DMDP the form 0916 on the right and send to: Complete the form on the right and send to: FREEPOST…

MIDWEEK PROMISE Your guarantee for every recipe in this section: NO MORE THAN… •  10 ingredients• 30 min hands-on time• 650 calories per portion (but many of the recipes have fewer)• 10g sat fat per portion PLUS… •  No unnecessary added sugar• Minimal washing up VEGGIE ONE - POT Butterbean and vegetable stew SERVES 4. HANDS-ON TIME 30 MIN •  Olive oil for frying• 2 onions, finely sliced• 2 garlic cloves, crushed• 4 carrots, chopped into 1cm cubes• 600ml passata• Pinch caster sugar• 200g frozen spinach• 2 x 400g tins butterbeans, drained and rinsed• ½ large bunch fresh flatleaf parsley, chopped• Handful fresh basil, roughly chopped TO SERVE • Crusty baguette slices 1 Heat a glug of oil in a large flameproof casserole over a medium heat. Add the onions and fry for 2-3 minutes, then add the garlic and carrots. Fry for a…

“The traditional Mediterranean way of eating, long praised for its health benefits, is commonly described as a ‘diet’, but that’s a term I loathe. The truth is, it’s a collection of eating patterns followed by people in the region, and it’s now widely recognised as the healthiest approach to food in the world. Yogurt and cheese, olive oil, fruit, leafy greens, nuts, seafood, wholegrains and pulses are cornerstones of the Mediterranean kitchen. If you want to embrace these healthy eating habits and enjoy the physical benefits, delicious food and wonderful flavours, you’ve come to the right place…” SUE QUINN Spelt arancini with mozzarella, porcini and thyme MAKES 24. HANDS-ON TIME 1 HOUR, PLUS CHILLING “These little bites, a speciality of Sicily, are traditionally made with risotto rice, but I love…

“We need to stop seeing food as entertainment” There are so many food festivals, you could spend every weekend of the year at a different one. Newspapers and magazines (including this one) often recommend the best and there’s at least one website that lists them all – currently 338. That’s almost one for every day of the year. There are festivals for sausages, oysters and, in Suffolk where I live, even for peas. We flock to these foodie jamborees in our thousands. They’re a chance to enjoy a civilised festival experience for those who don’t like camping and smelly loos. On the face of it, that’s a good thing: we should know more about what food is produced in our countryside and who produces it. But all too often these…