Innholdsfortegnelse for July 2017 i Delicious UK

RECIPE AND FOOD STYLING: JEN BEDLOE. PHOTOGRAPH: DAVID LOFTUS. STYLING: DAVINA PERKINS As summer hits its sweet spot, July emerges as the month of high days and holidays. Pleasures abound as temperatures soar and sun-dappled days spent outdoors stretch long into short nights. In the undiluted warmth from the sun, appetites turn to lighter food, and seasonal produce bursts with vitality. Whether home or away, vibrant ingredients piled simply on a plate, with a glass of something chilled in hand, make for the happiest moments. Summer’s simplest recipe Burrata with sticky roasted tomatoes, pine nuts and basil SERVES 2. HANDS-ON TIME 15 MIN, OVEN TIME 45 MIN Heat the oven to 180°C/160°C fan/gas 4. Toss 200g cherry tomatoes, halved, and 1 fat garlic clove, sliced, in a small baking tray…

When it comes to cooking on a hob, Fisher & Paykel – this year’s delicious. Produce Awards sponsor – knows how important space and heat control are to you, not to mention ease of cleaning. That’s why its new, energy-efficient 90cm induction hob ticks all those boxes. How does it do all this? When you put a pan on Fisher & Paykel’s induction hob and turn it on, the hob detects the pan, then creates an electromagnetic field that induces the base of the pan to heat up. The results are shorter heat-up times, greater precision and a safer cooking surface – no pan no heat. GET INTO THE ZONE Thanks to SmartZone, you can turn the four cooking zones into two larger ones, giving you a spacious cooking area…

ILLUSTRATIONS: ISTOCK Spending too much effort on elaborate preparation spoils food rather than improving it You never know if a British July will roll out those lazy, hazy, crazy days of summer immortalised by Nat King Cole. When they do come, I’m sure I’m not alone in finding it makes me much lazier and hazier than crazier. Time in the kitchen, usually a pleasure, comes to seem a chore, especially if it involves creating even more heat. I find myself wondering, if soda and pretzels and beer work for Nat King Cole, surely cool drinks and convenience foods are good enough for the rest of us? Laziness, however, has become something of a culinary sin. You might remember the controversy caused back in 2008 when Delia Smith released How to…

Giorgio Locatelli’s cod, parsley sauce and lentils with broccoli & almond salad SERVES 4 WITH LEFTOVER DRESSING. HANDS-ON TIME 1 HOUR, PLUS SOAKING MAKE AHEAD Make the lentils up to 24 hours ahead, cover and chill. Heat as in the recipe. Store the dressing in a sealed jar in the fridge for up to 2 months. Shake well before using. FOOD TEAM’S TIPS If you don’t want to discard the pancetta (step 4), slice it up and serve with the lentils. No chilli/garlic oil? Fry a pinch of chilli flakes and chopped garlic in olive oil as a substitute. • 4 thick skinless cod fillets, about 220g each • 3 tbsp vegetable oil • 50g unsalted butter, diced FOR THE LENTILS • 250g brown or green lentils (preferably castelluccio) •…

I t’s going to be the dinner party of a lifetime – and you won’t need to lift a finger in the kitchen. If you win our fabulous competition, all you need to do is choose the three-course menu from a list of mouthwatering suggestions, then invite the five people you’d like to sit around your table while we do the cooking for you and serve up a meal (and wine) to remember. Meet your team for the night KAREN BARNES, editor, loves nothing more than cooking for a bunch of appreciative people, and she’ll be your sous chef for the night. “I think I might be on pudding duty,” says Karen. Sweet treats in store… JEN BEDLOE, Acting food editor, heads up the team that creates the recipes you…

ILLUSTRATION: ALICE CLEARY This quiz is designed to test your knowledge – with a food bias, obviously! I’ve been writing about Italian food for decades, I’ve published more than 50 books and I teach Italian cooking too. My passion is the authenticity of Italian food from all its regions and I have respect for these time-honoured traditions. Most Italians are taught about their traditional food from childhood and grow up with a robust respect for culinary customs. Answer the below (1 point for each correct answer) and see how you score. VALENTINA HARRIS 1 In Italy, do you eat the cheese course before or after pudding? 2 To which type of pasta or risotto dish would you never add grated parmesan? 3 Which part of the Italian meal is ‘il…

PHOTOGRAPH: CHARLIE RICHARDS. FOOD STYLING: JEN BEDLOE. STYLING: WEI TANG I’ve always loved dumplings, especially the Italian potato dumplings known as gnocchi. When I lost my front teeth at the age of five, the only consolation was that, until they grew back, I could ask Mum for gnocchi every day. I was brought up in Italy where it’s traditional to make gnocchi at celebratory feasts. My grandma’s kitchen would become a production line for all the gnocchi our many relatives would eat during a single lengthy meal. All the women and girls would don their aprons, roll up their sleeves and get peeling, boiling, kneading, cutting and shaping. The result: hundreds of gnocchi ready for the next day. Those times in the kitchen, learning new skills and listening to the…

*CLOSING DATE 31 JULY. FOR TS&CS SEE P129 MAY’S COOK THE COVER WINNER • Janet McElrone wins a Devon break for her fishcakes Cook the cover this month and you could win a set of seven non-stick pans from the new Stellar Rocktanium collection: three saucepans (16cm, 18cm and 20cm), two frying pans (24cm and 28cm), a 24cm sauté pan and a 14cm milk pan. All have a titanium-based non-stick coating (and a five-year non-stick guarantee), plus a thick induction base to ensure even heat distribution. Vented glass lids allow you to keep an eye on your cooking, too. They’re suitable for all hob types, dishwasher safe and ovenproof to 210°C. stellarcookware.co.uk FOR A CHANCE TO WIN… Make the focaccia on our July cover, take a photograph and share it with…

RECIPE: ELLA TARN. PHOTOGRAPH: ALEX LUCK. FOOD STYLING: LOTTIE COVELL. STYLING: HANNAH WILKINSON USE UP RISOTTO Arancini cakes MAKES 6. HANDS-ON TIME 15 MIN FOOD TEAM’S TIPS Arancini are traditionally round, but we flattened ours so they can be shallow fried. If your risotto is too wet to shape, add extra parmesan to thicken it. It’s less messy to coat the patties if you use one hand to flour and crumb them, and the other to dip them in the sticky egg. ? 400g leftover chilled risotto (see p90 for a risotto recipe) • 20g parmesan, grated, plus extra to serve (see tips) • 70g fresh breadcrumbs • Finely grated zest 1 lemon, plus wedges to serve • 70g plain flour, seasoned with salt and pepper • 2 medium free-range…

ON THE TABLE IN 10 MIN RECIPE: JEN BEDLOE. PHOTOGRAPH: KATE WHITAKER. FOOD STYLING: LOTTIE COVELL. STYLING: SARAH BIRKS Stracciatella SERVES 2 AS A STARTER OR LIGHT LUNCH. HANDS-ON TIME 10 MIN FOOD TEAM’S TIPS This recipe is easy to double up to serve 4. Next time, try adding a handful of fresh breadcrumbs or semolina to the soup in step 3. • 500ml good quality chicken stock (ideally homemade) • 1 small garlic clove, finely sliced • Small bunch fresh flatleaf parsley, leaves roughly chopped, a few stalks reserved • 2 free-range eggs, beaten • Grated zest and juice ½ lemon • 50g parmesan, grated into strands on a box grater, plus extra to serve 1 Put the chicken stock,garlic and a few parsley stalks in a saucepan and…

BE A BETTER COOK CHEF’S STEP BY STEP Osso buco literally means the ‘bone with a hole’. Made famous in Milan, it’s the main reason veal shin is such a sought-after cut. It is (or should be) served with saffron risotto and gremolata; purists dictate it should never be made with tomato or red wine. The osso buco itself can be made ahead and kept warm for an hour or two, or chilled to reheat later. Similarly, half the work for the risotto can be done ahead. Toasting the rice is a stroke of genius, but not mine – a technique lovingly nicked from Norbert Niederkofler at Michelin-starred St Hubertus in the Dolomites MEET THE CHEF Jacob’s career began at London’s Moro restaurant. After a stint in San Francisco he…

These pages are about us doing the hard work so you don’t have to! 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 Heritage meat Award-winning online butcher Farmison & Co is offering you the chance to SAVE £10 on its top quality Foodies Meat Box or Introductory Butchers Box, plus free delivery. Each box usually costs £54.95 for an array of quality cuts, fresh from the Yorkshire Dales. Visit farmison.com and enter the code DELICIOUS at the checkout for your discount* Fresh new tableware I’m delighted to announce Lakeland has launched a new collection…

Guy Grieve, founder of The Ethical Shellfish Company, isn’t your average fisherman. He’s lived on three continents (his accent betrays his childhood in South Africa), penned a book about wilderness survival skills, co-starred with Thomasina Miers in the Channel 4 TV show The Wild Gourmets, escaped a marketing job in Edinburgh to sail around the Caribbean with his wife and young sons in tow, and survived – by the skin of his teeth – a winter living solo in the frozen wilds of Alaska. For good measure, he’s written books about some of those experiences, too. So forgive me for feeling a bit daunted when, with me running late to meet him on his small boat at the pier, this highachieving 43-year-old adventurer barked down the phone: “When I say…

TO ENTER, GO TO deliciousmagazine.co.uk/promotions 1BROIL KING BARBECUE The Broil King Baron 490 barbecue is powerful, easy to maintain and guaranteed to last. Every Broil King gas grill is built to provide unparalleled cooking versatility to help you celebrate summer in style. 2 KITCHENAID ICONIC FRIDGE Robust, beautiful and efficient, this large capacity fridge looks brilliant in any kitchen. With easy-to-use controls and smart cooling, it’s set to become a design icon. 3 TWO SETS OF ROBERT WELCH DRIFT BARWARE Host in style with the new Drift barware collection from Robert Welch. Designed with a mirror-polished finish, each piece is both gorgeous and functional – ready to lend glamour to summer events. Worth £550 each. 4 STAY AT THE DISTILLERY WITH PORTOBELLO ROAD GIN Discover the spirit world in a…

HOW TO ASSEMBLE LASAGNE (for a video, see right) Spread a little of the white sauce (béchamel or spinach and ricotta) over the base of the baking dish, then cover with slightly overlapping lasagne sheets. Pour over a third of the remaining white sauce, sprinkle over a little of the grated cheese and top with half the red sauce (meat/veg/tomato). Cover with another layer of lasagne sheets, top with half the remaining white sauce, then all the remaining red sauce. Add the final layer of lasagne sheets, then spread with the rest of the white sauce. Scatter with the remaining grated cheese. SUSY ATKINS’ WINE PICKS Best for a classic lasagne is a juicy, ripe valpolicella. The lentil version suits a lighter, soft red such as bardolino, or even beaujolais.…

These recipes, from my new book Acquacotta, are an ode to a beautiful sliver of the Maremma, in Tuscany. It’s a little corner of paradise by the Tyrrhenian Sea known locally as la Costa d’Argento, the Silver Coast, named for the metallic shimmer of the sand. Simple one-pot dishes are a preferred way of cooking in the area. Like most peasant cuisine, it’s about getting the best out of a few ingredients and providing a belly-filling, flavourful and nutritious meal that doesn’t cost the earth. It’s food I love to eat and love to cook. EMIKO DAVIES MEET EMIKO She’s a keen traveller, having spent time in Australia (where she was born), China, the US and Italy, where she’s collected traditional Tuscan recipes on her blog (emikodavies.com). She lived in…

Food writer in residence PART 1 My great-grandmother, nonna La, taught me that one’s approach to cooking is akin to one’s approach to life. I remember being in her kitchen and watching as she layered up a lasagne. Realising there was too little bechamel, she simply said: ‘Not to worry dear. Everything can be sorted in the kitchen, as long as the dish speaks for itself.’ What emerged from the oven an hour later looked beautiful, tasted glorious and was gratefully received. She’d made the dish work with what she had. It was a life lesson, as well as a cooking lesson, and has stuck with me since. Nonna La couldn’t have known that her love and care in the kitchen would, decades later, inspire me to seek out other wise…

There’s little in life that can create a sense of bonhomie like a well made cocktail can – except perhaps a fabulous cake or sumptuous dessert… And a combination of the two with a sprinkling of Italian romance? Summer perfection. Limoncello drizzle cake SERVES 8-10. HANDS-ON TIME 30 MIN, OVEN TIME 40-45 MIN FIND MORE IDEAS ON THE delicious. WEBSITE Find an extensive collection of dessert recipes online – visit delicious magazine.co.uk/ dessert-recipes MAKE AHEAD The cake is best on the day it’s made, but will keep for up to 48 hours in a sealed container in a cool room. Or freeze, well wrapped, for up to 1 month. • 200g unsalted butter, softened • 200g caster sugar • 4 medium free-range eggs, beaten • 150g ground almonds • 50g…

PHOTOGRAPHS: ISTOCK, GARETH MORGANS GRAB A BARGAIN • Wm Morrison Fiano 2016, Italy (£6) Here’s your high summer ‘house’ white, versatile and dry but well balanced, with flavours of juicy satsumas and lemons. Chill for outdoor sipping. • Asda Extra Special Primitivo 2015, Puglia, Italy (£5.78) Great price for a ripe, rounded, crowdpleasing red with loads of blackberries and plums. Made for barbecued pork chops or sausages. FRIDAY SPECIAL • Marks & Spencer Grillo 2016, Sicily, Italy (£8) Made from the grillo grape, ripe and full-flavoured with golden apples, pears and a soft dab of vanilla. A gem. One for light chicken or salmon dishes. • The Fire Tree Riserva 2013, Sicily, Italy (£7.99, Aldi) Sturdy, well made red, full of blackcurrant and mulberry flavours, with spicy oak hints. Deserves…

RECIPE: LOTTIE COVELL. PHOTOGRAPH: IAN WALLIS MEAT SAUCE FOR PASTA Easy midweek spag bol MAKES 2 X 4 SERVINGS. HANDS-ON TIME 15 MINUTES, SIMMERING TIME 30 MIN MAKE AHEAD This isn’t a classic bolognese, but it’s a good one nevertheless. Divide the cooked, cooled sauce into batches and put in labelled, sealed bags or containers. It will keep in the fridge for up to 3 days or can be frozen for up to 3 months. Defrost in the fridge and heat thoroughly before serving. FOOD TEAM’S TIP Add a pinch of sugar to the sauce if the tomatoes are a little tart. Add a pinch of chilli flakes with the mince for a little spice if you like. • Olive oil for frying • 2 onions, finely chopped • 500g…

Cheesy baked polenta with grilled cherry tomato sauce SERVES 4. HANDS-ON TIME 25 MIN, OVEN TIME 15 MIN Heat the grill to high. For the sauce, put 800g cherry tomatoes and 2 garlic cloves in a baking tray, drizzle with olive oil, then grill for 10-12 minutes until blackened and bursting. Leave to cool for a few minutes, then transfer to a pan and mash with a fork. Stir in 1 tbsp drained and rinsed capers, then season with salt and pepper. Heat the oven to 190°C/170°C fan/gas 5. Meanwhile, heat a glug of oil in a deep 30cm ovenproof frying pan and fry 1 finely chopped onion with a pinch of salt over a medium heat for 7-8 minutes to soften. Add 2 crushed garlic cloves and fry for…

Cacik SERVES 6. HANDS-ON TIME 10 MIN This Turkish cucumber and yogurt salad is similar to Greek tzatziki yet subtly different. It’s flavoured with dill and garlic, and uses grated cucumber rather than diced, which I think is the best part. Dill is quite a pronounced and also acquired taste; you could just as readily use some chives in lieu, and mint is good too. That aside, cacik will happily party with any roast veg salad, pilaf, grill or roast. MAKE AHEAD You can make cacik up to 24 hours in advance, but it’s best to stir in the fresh herbs at the last minute. Keep chilled in a sealed container. ANNIE’S On the yogurt front, a zero-fat greek or strained yogurt can be too austere. Choose a full-fat, or…

MEET OUR EXPERTS JEN BEDLOE Acting food editor LOTTIE COVELL Acting food lifestyle editor ELLA TARN Cookery assistant LUCAS HOLLWEG Chef and food writer XANTHE CLAY Chef, writer, and preserves & freezing queen…

ILLUSTRATION: ISTOCK Applied to food, the word ‘authentic’ isn’t just irritating – it’s also meaningless As soon as you propose an Italian issue there’s always going to be someone questioning whether the recipes will be ‘authentically’ Italian. That word. The ‘A’ word. I can’t actually stand it. The other day (and not by the lovely people at delicious.), I was asked to write about ‘authentic Thai food’. Authentic Thai food? As opposed to what? Ersatz Thai food? Fake Thai food? And if the latter, what would that be? I was once, for example, served a yum (salad) in a restaurant in Hua Hin that was made with Plumrose tinned sausages. Since it was served in Thailand, made by a Thai cook in a Thai restaurant, does it qualify as ‘authentically’…

Tell us what you think of delicious. (good and bad) or send your tips, pictures and queries to: info@delicious magazine.co.uk. Or write to us at: delicious. magazine, Eye to Eye Media Ltd, Axe & Bottle Court, 70 Newcomen Street, London SE1 1YT See what other delicious. fans are talking about at facebook.com/ deliciousmagazineuk Follow us at twitter.com/ deliciousmag Follow us at instagram.com/deliciousmag THIS MONTH’S STAR PRIZE! There’s always time for a glass of chilled Barbadillo Solear manzanilla sherry (available from Waitrose, £10.99). It’s the perfect summer aperitif to enjoy on its own or with a selection of Spanish treats. The prize includes two 75cl bottles of Barbadillo Solear, plus a picnic hamper for two with everything you need for a Spanish-style al fresco lunch.* barbadillo.com WIN! £50 SAINSBURY’S VOUCHERS Great…

INTERVIEW: PHOEBE STONE. IMAGES, ISTOCK A FAMILY FEAST I come from Calabria, where we made everything ourselves, from olive oil to salumi. When we killed a pig, we wouldn’t eat it that same day – we’d butcher the best rabbit or chicken we had and Mamma would make a beautiful ragù and fresh pasta for a big feast. Of the pig, the first thing eaten was the liver, wrapped in lemon or orange leaves and grilled on an open fire, finished with a squeeze of lemon juice. I am salivating now… SCOOP TO SUCCESS When I was little, there wasn’t much money at home, but I wanted Levi’s like my friends, so when I was eight I began working in my uncle’s ice-cream parlour and bought myself my first pair.…

THE COOKERY SCHOOL WHERE Four Gables Food Academy, Ashtead, Surrey (fourgablesfoodacademy.com) THE COURSE Flavours of the Med, £130 for a half-day course (includes lunch with wine) TESTED BY Isabeau Brimeau RECIPE: ADAM BLANCHARD..FOOD STYLING: LOTTIE COVELL. PHOTOGRAPH: ALEX LUCK. STYLING: HANNAH WILKINSON WHAT IT’S LIKE Tucked away in a village where the locals all seem to know one another lies a smallholding with converted stables that’s home to a few wandering pigs and sheep. Now a cookery school called Four Gables, it’s owned by chef David Gillott, who’s taken his experience of working in restaurants in London and the Alps and put it into running cookery courses in this pretty Surrey spot. My fellow students and I were welcomed in out of the grey, wet weather with a hot cuppa,…

PHOTOGRAPH: MAJA SMEND. FOOD STYLING: JEN BEDLOE. STYLING: TONY HUTCHINSON. PORTRAIT: ELENA HEATHERWICK Trullo and Padella, the Italian restaurants I own with my friend Jordan Frieda, are all about simple enjoyment of good food. We became friends over a dinner years ago and, since that first meal, we’ve had many feasts and lots of laughter. Feasting is about the vibe of the meal. It doesn’t need to be luxurious. Feasting can be when you have friends round to watch the footy; it doesn’t need to be for a special occasion. This recipe from the new Trullo cookbook, with sweet prunes and spicy ’nduja running through the core of the pork loin, may take a while but trust me – it takes the meat to glorious new heights. TIM SIADATAN ?…

The menu at Veneta, the restaurant in London where I’m head chef, is inspired by the magic of Venice. Classic Venetian dishes and cooking techniques combine with our own distinctive style, showcasing the city’s great food and culture, and the region’s amazing produce. My inspiration comes from research trips to Venice and the surrounding area, and from reading books on the cooking, history and art of the city. Most of these dishes can be prepared in advance, making them perfect for an easy-going dinner with friends: sardines to start, then the chicken (or the gratin for vegetarians) and the classic poached peaches and zabaglione to finish. JAMIE THICKETT VENICE PHOTOGRAPH: ISTOCK Sardines al saor SERVES 4. HANDS-ON TIME 25 MIN, PLUS AT LEAST 3 HOURS MARINATING Sardines make a perfect…

The Italians really have got summer dining and light lunches down to a fine art with the help of simple but wellcrafted ingredients such as fragrant Sacla’ Classic Basil Pesto. Made in Italy, it packs the authentic flavours of the nation into every jar. It can spruce up salads, be dolloped into dips, spread in sandwiches, enjoyed with meat and fish, and used to liven up linguine. Whatever your summer dish, you can make it sing with Sacla’ Classic Basil Pesto. Get started by trying it with the fresh salad shown here... And why stop there? To add a finishing flourish to even more recipes, Sacla’ has a range of delectable pesto flavours including Truffle, Fiery Chilli and Char-grilled Aubergine. For more recipe inspiration, visit sacla.co.uk Pesto, pea, farro and…

SUBSCRIBE FOR JUST £12.90 FOR SIX ISSUES DON’T MISS OUT – SUBSCRIBE TODAY THREE EASY WAYS TO SUBSCRIBE Call the hotline now on 0844 848 8419* Quote DMDP0717 Order online at delicious.subscribeonline.co.uk Quote DMDP0717 Complete the form on the right and send to: FREEPOST RSGH-STAT-SASB delicious. magazine Sittingbourne ME9 8GU *Calls will cost 7p per minute, plus your telephone company’s access charge. Lines are open Mon-Fri 8am-8pm, Sat 9am-1pm Dear reader The arrival of summer proper calls for days spent outdoors with something good to eat… and a good read in hand. Our summer sale means you can get six issues for half price. Joining our special subscriber’s club means your magazine arrives several days before it hits the shops, so you get first dibs on reader events (they often…

WEEK NIGHT PROMISE Your guarantee for every recipe in this feature: 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 *With one valid exception (See p90) Spicy tomato and basil pasta SERVES 4. HANDS-ON TIME 20 MIN NEXT TIME If you’re not vegetarian, fried bacon lardons or chorizo would add extra flavour – or stir in a drained can of good quality tuna. • 30g pine nuts • 3 tbsp extra-virgin olive oil • 4 shallots, finely sliced • 1 red chilli, finely chopped (deseed it first if you don’t like your food too spicy) • 300g cherry tomatoes, halved…

RECIPE AND FOOD STYLING: LOTTIE COVELL. PHOTOGRAPH: KATE WHITAKER. STYLING: SARAH BIRKS FEED 4 FOR UNDER £6 Braised sausages with borlotti beans SERVES 4. HANDS-ON TIME 30 MIN NEXT TIME Swap the wine vinegar for 100ml dry white wine and reduce it for 4-5 minutes over a high heat (step 2). • Olive oil for frying • 6 free-range British pork sausages, halved lengthways • 2 red onions, finely sliced • 2 garlic cloves, crushed • 4 fresh rosemary sprigs • 3 tbsp white wine vinegar • 125g young leaf spinach • 2 x 400g tins borlotti beans, drained and rinsed • 3 tbsp half-fat crème fraîche 1 In a large deep frying pan, heat a glug of oil and add the sliced sausages. Fry for 5 minutes, turning every…

RECIPE AND FOOD STYLING: ELLA TARN. PHOTOGRAPH: JONATHAN KENNEDY. STYLING: VICTORIA ELDRIDGE Lighter chocolate ice cream MAKES ABOUT 1.5 LITRES. HANDS-ON TIME 25 MIN, PLUS COOLING, CHURNING AND FREEZING HOW WE DID IT Ice cream is usually made with a blend of whole milk and cream, or just cream. We’ve reduced the fat by using semi-skimmed milk and just enough cream to give it that creamy texture. We tried using skimmed milk but we found the texture suffered. MAKE AHEAD The ice cream will keep in a sealed container in the freezer for up to 3 months. FOOD TEAM’S TIP Freeze leftover egg whites in a freezer bag, marked with the date and the number of whites, for up to 3 months. Use for meringues or other recipes. • 1…

MAKE THE BOUNTY LAST AUBERGINES Here in the UK, an aubergine glut is more likely to be found at the greengrocer’s than in the garden. But it’s nonetheless worth snaffling some of these ebony-purple beauties while the price is right and stashing them away for the winter FREEZE Slice the aubergine into 1.5cm thick slices, then grill on a ridged griddle until soft and striped with brown char lines. Freeze in bags and use for cooked dishes such as aubergine parmigiana. PRESERVE: INDIAN-STYLE AUBERGINE PICKLE It’s so moreish you’ll want to spoon it onto crostini. It sounds like cross-cultural sacrilege but tastes so good. Chop 1kg aubergines into 2cm dice and fry in 150ml vegetable oil until golden. Add 1 finely chopped red onion, 1 chopped red chilli, 1/2 tbsp…

ACROSS Italian snacks served before the first course (9) _____ grigio: popular white wine known colloquially as PG (5) Ancient Mexican civilisation whose 16th-century recipe for chocolate is still made in Sicily today (5) Meat traditionally used for saltimbocca (4) Florence gallery showing Botticelli’s Madonna of the Pomegranate (6) Edible sea snails or abalones known as orecchia di mare in Italian (6) ____ buco: a classic northern Italian dish made from veal shin (4) delicious. will be visiting this English racecourse in September (5) Informal name for flavoured ice on a stick: lecca-lecca in Italian (5) Key figure in the unification of Italy – also a fruit biscuit (9) DOWN Italian grandmother, often a good, homely cook (5) Hearty bean and sauerkraut soup from Trieste – looks tiny? (4) Beautiful…