Innholdsfortegnelse for June 2022 i Delicious UK

June…Ah, the joys, the joys of this green, sunny, not-too-hot month, bringing with it oft-neglected friends broad beans and gooseberries, whose seasons are fleeting yet all the more special for that. And of course, this year, the beginning of the month brings the LBH (long bank holiday) to celebrate the Queen’s Jubilee… Four golden (platinum) days. There’s special cooking to be done, and I have a question for you: do you own a wok? If yes, do you use it often or is it gathering dust at the back of the cupboard? Either way, I urge you to turn to p36 without delay for recipes that will rekindle your passion and/or tempt you into some seriously rewarding cooking, thanks to master teacher Jeremy Pang. There’s a chance to do a…

AFTERNOON TEA PARTY Técula-mécula p26 New York chocolate brownie cheesecake p56 Cheese scones p60 Black forest mud cake p86 DRINKS GATHERING WITH SHARING PLATES Hake croquetas with aioli p28 Burrata with pickled cherries, hazelnuts and nasturtium p20 Wok-fried satay p41 Limoncello spritz p65 SUMMER SUPPER SPREAD Sichuan boiled beef p46 Charred runner bean salad with mozzarella and salsa verde p62 Whole sea bass with mango salsa p50 Chocolate fudge cake p54…

FOUR NEW THINGS TO TRY THIS JUNE 1 DRINK New event FESTA, at London’s Tobacco Dock from 24-25 June, will showcase over 50 Portuguese winemakers (with tastings) plus Portuguese food, live music and more. £35; festawine.co.uk 2 WATCH Cooking with the Stars, hosted by Emma Willis and Tom Allen (left), returns to ITV on 7 June for a second series. The competition sees novice celeb cooks go head to head, mentored by pro chefs including Judy Joo, Rosemary Shrager and Jean-Christophe Novelli. 3 PLAN The new Delicious Dean Tastebud Trail helpfully highlights great places to eat, plus producers and shops to visit (such as Forest Deli, left) in the Forest of Dean. visitdeanwye.co.uk/gofindfreedom 4 LISTEN Ingredient supplier Belazu’s fortnightly podcast, Flavour Talks, concludes this month. Catch up on conversations with…

Rick Stein Restaurants, Cornwall Its paid chef apprenticeship scheme is open to over 16s (no experience needed) with a job and pro qualification on completion. Closes Sep 2022; rickstein.com/chef-apprenticeship Rosa’s Thai, London Complete up to 10 days’ training at Wok School to qualify for roles UK-wide. jobs.rosasthai.com/wok-school Rockfish, Devon The restaurant group’s Seafood Academy is a four-week paid training programme with a job offer for successful trainees. Next intake autumn 2022; therockfish.co.uk/jobs…

A BIT ABOUT AMBRA She’s the head chef of Petersham Nurseries Café, near the Thames in leafy southwest London, but she grew up in Empoli, Tuscany, where her parents ran two restaurants. After graduating from catering school, Ambra moved to London and worked at Hix Soho before joining Petersham Nurseries. Renowned for serving seasonal ingredients with Italian flair, the restaurant was awarded a green Michelin star in 2021 for its commitment to sustainability. It sources most of its ingredients from the kitchen garden as well as its own organic farm in Devon. petershamnurseries.com FOOD PHOTOGRAPH: SAM FOLAN. FOOD STYLING: JESS MEYER. STYLING: DAVINA PERKINS Burrata with pickled cherries, hazelnuts and nasturtium Serves 2-3 as a snack Hands-on time 15 min, plus cooling/chilling Oven time 12 min KNOWHOW As with most…

Wok-fried satay “It’s the peanut sauce that makes this famous dish so moreish. Serve the sauce as here, in the classic way with marinated meat, or with fried fish and steamed rice for a quick, tasty dinner” Serves 2 Hands-on time 30 min, plus marinating MAKE AHEAD Make the marinade 24 hours ahead and rub into the meat. Cover and chill overnight in the fridge. • 450g boneless pork shoulder; skinless, boneless chicken thighs; or rump steak (or a mix) • 1 small cucumber, cut into bite-size chunks, and lime wedges to serve • Vegetable oil for frying • Satay sauce to dip (see below) For the marinade • 3 garlic cloves, finely chopped • 1 lemongrass stalk, trimmed, bruised and finely chopped • ½ onion, finely chopped • 2 tsp madras curry powder • ½ tsp chilli powder…

WHEN Tuesday 26 July 2022 TIME 7-9pm COST £30 for delicious . readers with code PANG5 (class usually costs £35) ...WITH A JEREMY PANG MASTERCLASS This is your chance to upgrade your wok skills with a two-hour live masterclass with wokmaster Jeremy Pang. He’ll guide you through cooking three of the dishes in this feature (mamak fried noodles, charred pork chops and homemade sambal) while sharing his expert knowledge about knife skills, wok techniques and specialist ingredients. • Two-hour exclusive lesson with Jeremy • Time at the end for a Q&A with the charismatic chef and teacher • The £30 cost is per ‘screen’ and not per person – so get your other half involved! TO BOOK and for more information visit schoolofwok.co.uk/classes/ 2-hour-online-class-with-jeremy-pang – use the code PANG5 NEED…

“If you love chocolate cake, you have to try this one. It’s not particularly rich, but it’s sweet, gooey and delicious. Using margarine rather than butter keeps it light, and the brown sugar adds colour and a hint of caramel flavour” English muffins Makes 4 large muffins Hands-on time 40-45 min, plus rising and proving Specialist kit 8.5cm plain cutter MAKE AHEAD Muffins will keep in an airtight container at room temperature for 1-2 days (2-3 days if toasting); or freeze, well wrapped, for up to 3 months. Defrost, then warm briefly in a low oven or toast to serve. • 300g strong white bread flour, plus extra to dust • 1 tsp fast-action dried yeast • 1 tsp salt • 1 tbsp caster sugar • 20g unsalted butter, diced and softened • 1 medium free-range…

THE ITALIAN JOB Masi Campofiorin 2018, Rosso del Veronese, Italy 13% From one of the top Venetian wineries, a medium-bodied dry red made with a proportion of juice from semi-dried grapes. Expect black cherries and plums, wild strawberries and a twist of pepper. A treat with barbecued lamb. £12.99, down to £9.99 until 8 June, Waitrose; £14.99 or £12.99 as part of a mixed six, Majestic Taste the Difference Marzemino Trentino 2020, Italy 12.5% Smashing soft and refreshing red, which I chill for extra tanginess. It’s made in the cool northeast Trentino region of Italy, so it’s relatively light but has buckets of fresh blackcurrant. A great party red. £8.50, Sainsbury’s Finest Soave Classico Superiore 2020, Italy 12% A soave with a bit more lemony flavour than some, a riper…

Hops are my favourite flowers. Capable of turning a brew from bland to sublime, they give beer its intoxicating aromas – everything from fresh and floral through citrus and tropical to herbal and spicy. There are more than 200 hop varieties, each with its own unique qualities, which in turn are affected by the growing conditions, so the same variety grown in Washington State and Worcestershire will have different accents and aromas. Hops grown in the Pacific Northwest of America have strong citrus, stone fruit, melon and piney qualities. With similar fruitiness, the hops of New Zealand and Australia come with more of a tropical lilt. In Germany and the Czech Republic, the classic hops are herbal, floral and grassy, with a bitter citrus depth. In Britain, traditional hops evoke…

Bavette steaks with miso & seaweed butter and nori salt Serves 4 Hands-on time 35 min Specialist kit Barbecue (or use a griddle/frying pan) MAKE AHEAD Make the butter up to a week in advance, roll tightly in baking paper, then keep in the fridge until needed. Freeze leftover butter for up to 3 months. You can also make the nori salt (step 1) a week ahead and store in a jar or airtight container. EASY SWAPS If you have sushi nori (dried seaweed) in your cupboard, use that instead of the seaweed thins – you’ll need one sheet for the butter and one for the salt. DON’T WASTE IT Serve leftover butter on top of a pan-fried fillet of fish, spread it under the skin of a whole chicken…

Cooked rice • MAKE BETTER FRIED RICE Day-old rice is the secret to the perfect stir-fry. The rice dries out a bit in the fridge and the dried surface will get a little toasty in the hot wok, adding texture and a slight smoky note to the dish. Jasmine or medium-grain varieties are good for this, but use whatever you have. • ADD LENTILS, LEBANESE STYLE Heat a glug of olive oil in a large pan, then add 2 tsp each ground cumin and coriander, plus ½ tsp each ground turmeric and cinnamon. Sizzle for a few seconds, then add 400g leftover rice, 1 tin rinsed and drained lentils and some salt and black pepper. Cook, stirring, until piping hot, then serve topped with crispy fried onions and lots of fresh coriander…

• Use cracked wholegrains in patties, frittatas, soups and casseroles, as they absorb more moisture and break down more readily than uncracked grains, which are best used for salads. • When you’re boiling wholegrains, season the cooking water generously with salt and pepper – the grains will absorb the seasoning. • Toss grains with dressing while still warm so they absorb it and take on more flavour. • Store cooked wholegrains in the fridge for up to three days and only reheat once.…

Here’s where we share know-how from our home test kitchens with you – the juicy bits; the golden nuggets of knowledge we’ve discussed and learned while testing our recipes this month… What’s the best shape of pasta for a particular sauce? What’s a reverse sear – and why is it a great technique to master? Plus that burning question: is a wok really the best pan for making popcorn? Find out the answers to those skills-boosting questions and more in these pages THE delicious. FOOD TEAM We all know what to do with sheets of lasagne – make a lasagne. But what do all those other hundreds of pasta shapes go best with? PHOTOGRAPHS: ANDY GRIMSHAW, ISTOCK/GETTY IMAGES Long, skinny pasta goes with smooth sauces Think carbonara on silky linguine, or…

IS A PASTA ROLLING MACHINE ESSENTIAL? It’s worth the investment as it guarantees thin, smooth pasta, and it’s a lot easier and faster than doing it by hand. You can roll out pasta by hand, though, on a lightly floured surface using a thin rolling pin. It involves a lot of patience and muscle power – it takes a long time to get the pasta thin enough, but if you’re only making a small batch, it’s perfectly do-able. I DON’T WANT LEFTOVER EGG WHITES. CAN I USE WHOLE EGGS? We’ve used a rich dough recipe that uses egg yolks as well as whole eggs because we love the flavour it produces, along with the vibrant yellow colour. You can swap to whole eggs if you prefer. The ratio varies according…

A scion of the Roux family fine-dining dynasty, Michel began his career with a patisserie apprenticeship in Paris. For nearly 30 years he’s been chef-patron of two-Michelin-star restaurant Le Gavroche, opened in 1967 by his late father Albert and uncle, Michel Sr. He also oversees the food at London hotel The Langham and teaches at its cookery school, Sauce by The Langham. Sauce offers full day and shorter ‘building block’ courses on everything from pasta to French cuisine, taught by The Langham’s expert chefs. Michel Roux Jr’s classes are a chance to learn from the main man, while preparing a menu of his design. saucebylangham.com…

ILLUSTRATION: ISTOCK/GETTY IMAGES “It’s like we’re living in a giant version of David Cameron’s shepherd’s hut” When he visited the house of the director Bryan Forbes, Peter Sellers was bemused by his host’s seemingly random bric-a-brac: mismatched furniture, things picked up on holidays, silly family items of sentimental value. For Sellers, a perpetually unsettled man, a home filled gradually with stuff in this sedimentary way was alien – a house’s furnishings should be decided by the latest designer, only to be changed wholesale when fashions moved on and boredom set in. Sellers would have felt right at home in today’s restaurants. Contemporary eateries are designed in a look chosen off the shelf – reassuringly tasteful, nothing out of place and everything matching (unless mismatched is part of the look, of…

Great strides June is a top month for walking: longest days, weather not too hot and the countryside at its green-and-pleasant loveliest. Download the OS Maps app (from £2.42 per month) for circular route inspiration at home or away, and if you want to walk with others, join the Ramblers (from £36.60) and enjoy a group walk. Or put in your location (UK or abroad) at wanderlust.co.uk for walks and places to visit. Great learning on a grand scale ISTOCK/GETTY IMAGES The Dandelion initiative is popping up all over Scotland between now and September. The goal? To encourage people to imagine a future where we ‘sow, grow and share differently’. As part of it, 75,000 free veg plants will be given away. Dandelion goes beyond veg-growing, though: ‘show cube’ installations…

STAR EMAIL ★ Subject: The fine dining experience From: Simon Rostron Benny Davis is right and wrong about fine dining [March, p130]. Of course spectacular food can be found, as he puts it, on Styrofoam plates in Singapore’s hawker centres, but it’s not just about the food. Restaurants are about theatre. We eat with our eyes. The diner’s experience is lifted by great surroundings and presentation – and that doesn’t necessarily mean massive cost. I visited a Michelin-starred restaurant in Chicago where the head chef would invite children from the city’s schools to come and share the restaurant experience. They got a kitchen tour, talked to the chefs and were empowered by fine dining. Maybe it’s the phrase that’s wrong, not Benny’s interpretation. ‘Great dining’ would be much better. Two…

PHOTOGRAPHS: GETTY IMAGES. PUB WORDS: LES DUNN PUBBY CREDS Inside this village pub near Cirencester things are gloriously un-mucked-about-with, but in summer it’s all about the beer garden. The River Churn runs across the bottom and there are ducks running around their coop. THE BOOZE On the hand pumps are beers from the likes of the North Cotswolds and Stroud breweries. A G&T with the excellent Cotswolds Distillery gin is essential. ANY FOOD? Yes – small plates such as deep-fried chunks of mac-and-Cotswoldscheese, and ling fritters. There’s a ‘chip menu’ too (summer truffle and nacho cheese are as shovel-in-able as they sound). THE WALK Stroll up the steep road through the pretty village of North Cerney and take a circular route back to the pub. bathurstarms.co.uk…

FINE HERBS A lush trio of potted herbs from The Gluttonous Gardener designed for barbecue cooking – rosemary, lemon thyme and sage. Of course they’re also suitable for cooking in the kitchen or just for growing. A great idea for Father’s Day (19 June) or for a special birthday present. BBQ herb garden gift crate, £42, glut.co.uk SERVE IT WELL The fresh colours of summer in tableware form… This beautiful ‘melon’ bowl is made in Portugal from glazed earthenware. 15cm x 7.5cm deep, £28, micucci.co.uk ZESTY LITTLE NUMBERS Our team wouldn’t be without a Microplane zester (or three). Though pricey at £21.50 each, you’re paying for quality that lasts, plus the laser-razor-sharp surface does the job better than any other grater we’ve tried. Now available in 11 new colours, too.…

“The name of this soup, carajamandanga, makes me laugh. I’ve no idea where it came from, as it doesn’t make any sense in Spanish, and you have to move all the muscles in your mouth and tongue to pronounce it! It’s essentially a member of the gazpacho family. Perfect for a hot day or night” Seared saffron monkfish with black-eyed beans Serves 4 Hands-on time 45 min, plus overnight soaking Simmering time 40-50 min EASY SWAPS For a cheaper alternative to monkfish, try cod or halibut fillets – cook for about 3 minutes on each side until tender and flaking. • 150g black-eyed beans, soaked overnight in cold water • 6 tbsp olive oil • 1 onion, finely chopped • 2 garlic cloves, grated • 50g coriander, stalks and leaves separated and chopped • 1 tsp…

School of Wok founder, author and TV chef Jeremy Pang comes from a long line of chefs and food lovers. He developed his zest for food after his family’s move from the UK to Singapore at age 10, and attributes his love of cooking to his father, who was eager to share his culinary joy and curiosity with his children. Jeremy is a TV regular, was a chef on Ready Steady Cook in 2021 and can often be heard on BBC Radio 4’s cookery show Kitchen Cabinet. The recipes here are from his latest book, out now. FOR MORE WOK-COOKING TIPS SEE BE A BETTER COOK, P106…

1 Soak 10 dried red chillies in hot water for 10 minutes, then drain and chop. Mix 1 tbsp tomato purée, 3 tbsp tamarind concentrate, 3 tbsp light soy sauce, 90ml kecap manis and 1 tsp salt in a bowl with 120ml water. 2 Chop 10 large red chillies, 2 red onions, 2 lemongrass stalks, 1 thumb-size piece galangal or ginger, 6 garlic cloves, 6 macadamia nuts (optional), 1-2 tsp belacan or toasted shrimp paste (vegetarians can use 2 tsp ready-made crispy fried onions), then whizz with the soaked chillies to a smooth paste in a food processor. 3 Heat 5-6 tbsp vegetable oil in a wok over a medium heat, then add the paste. Reduce the heat to low and fry for 8-10 minutes until it turns a dark…

Italians love mozzarella so much they queue outside their local latteria to get it fresh from the vat. It’s not so easy in Britain, where shelves are filled with long-life imitations so rubbery you could bounce them round the kitchen. But with some know-how, it’s possible to find the real fresh formaggi. SPIN DOCTORS Mozzarella is part of the ‘pasta filata’ (spun paste) family of cheeses, which includes everything from burrata to provolone. These cheeses are made by stretching curd in hot water until it’s silky and elastic. It’s then twisted into various shapes, most famously balls of mozzarella. The same method is used for bocconcini (bite-size balls), ciliegine (cherry-size) and treccia (braided). Cow’s milk mozzarella, known as ‘fior de latte’ (flower of milk), is good for cooking – it…

WORDS: KERRY FOWLER. PHOTOGRAPHS: KIRPA KAUR Walk through many a British town of an evening and you might see a SWAT team leaping out of a dark van and into action – not a squad of heavily armed police, but NishkamSWAT (Sikh Welfare and Awareness Team), armed only with lots of food, on a mission to help the homeless. The charity was set up in 2008 by Randeep Lall to support young people through a youth club in Southall, west London. One day he was asked if he could help a man living on the streets. He soon found it wasn’t an isolated situation. “From one man, we found over 200 in a small area,” says Randeep. “They were sleeping under bridges, on streets, all with complex situations often involving…

1 Honey mustard pork tenderloin Mix ½ tbsp dijon mustard, 2 crushed garlic cloves, ½ tbsp honey, 2 tsp dried oregano, the juice of ½ lemon and a glug of olive oil in a bowl. Season and pour into a ziplock bag. Put a pork tenderloin in the bag, then chill for 30 minutes before grilling. 2 Marinated chicken wings Mix 60g honey, 90g dark brown sugar, 90g ketchup, 60ml soy sauce, 2 crushed garlic cloves, 2 tsp sun-dried tomato paste and a pinch of chilli flakes in a bowl. Add 16 chicken wings and massage the sauce into them. Cover and marinate in the fridge overnight before cooking. 3 Zesty broccoli ‘steaks’ Trim the stalk of 1 large head of broccoli, then cut lengthways into 2-3 ‘steaks’ (about 1cm…

SOMETHING TO CHEW OVER Supplement manufacturers are stuck on gummies, the sweet-like morsels primed with everything from vitamins and CBD to turmeric and other ‘wellness’ compounds. Gummies are easy to chew and may have a pleasant taste, but most of us don’t need them if we enjoy a healthy diet. What’s more, gummies are often loaded with sugar or sweeteners, and may contain only tiny amounts of the ‘active’ compound. Seasonal eating: RADISHES Crisp and crunchy with a refreshing peppery flavour, radishes are a joyful addition to the early summer table. They’re rich in folic acid and potassium, and a good source of vitamin B6, magnesium, riboflavin and calcium. Spread with good butter, sprinkled with a little salt or sliced in a salad, they’re also a boost for your taste…

TOM’S STORY Aussie chef Tom Walton’s interest in Middle Eastern flavours and plant-based food arose from spending time in his youth with his Lebanese neighbour Nadeema, a great cook and gardener. Having run restaurants including Bondi’s The Bucket List, Tom draws inspiration from around the world to create great-tasting healthy recipes. Follow him on Instagram @cheftomwalton Courgette and orzo cacciatore Serves 6 Hands-on time 45 min KNOWHOW Orzo, also known as risoni, is actually a short-cut pasta shaped like a grain of rice. It’s widely available in supermarkets. Cacciatore means ‘hunter-style’ – a rustic tomato dish, it usually includes chicken or rabbit. • 80ml extra-virgin olive oil, plus extra to drizzle • 4 medium courgettes (about 750g), cut into 1cm rounds • 1 small onion, finely chopped • 2 garlic cloves, finely chopped • Pinch…

WHY USE IT? Starting with a low and slow cook in the oven results in even cooking from edge to centre, rendering the intermuscular fat and drying the surface of the meat – this allows for better caramelisation when the time comes to sear. It’s a great method when cooking for friends, as the majority of the cooking is done in advance and you can serve the steaks immediately after searing – no resting required. A probe thermometer is best for accurate slow cooking. WHAT IT’S GOOD FOR Thick-cut steaks with lots of marbling, especially those on the bone (côte de boeuf, T-bone). THE METHOD Part 1 – cook low and slow Choose a steak at least 3.5cm thick and liberally salt it on both sides. Heat the oven to…

1 INVEST IN GOOD INGREDIENTS Use the best quality eggs you can find, and ‘00’ flour. This Italian-style flour is finely ground, giving a much smoother dough. 2 GIVE IT A REST! Resting is important for pasta as it lets the dough hydrate and the gluten network you’ve built up through kneading to relax. Rolling out the dough without resting it first will result in a lumpy dough. 3 GO HEAVY ON THE SALT For fresh pasta, the salt ratio should be 2-3 tsp sea salt per 1 litre water – Italians say it should be as salty as the sea (use 1-2 tsp for dried pasta as that cooks for longer and absorbs more water). The salt seasons the pasta, creating a starchy ‘stock’, which can be added to…

WALKING UP AN APPETITE Graz is a city that gladdens the heart. A river runs through it (the Mur), it’s stuffed with glorious architecture –all clocktowers, turrets and spires – and it rings to the sounds of church bells. Mighty Schlossberg mountain provides a dramatic backdrop and it’s worth the huff-and-puff walk up for the best views of the red-roofed Old Town and the quirky, sinuous curves of the modernist Kunsthaus Graz. The capital of Austria’s Styria province, Graz is surrounded by fertile farmland and vineyards that produce excellent wines, with a summer climate that feels more Mediterranean than Alpine. PHOTOGRAPHS: GETTY IMAGES, SUSAN LOW AND GUY DIMOND GRANNY FOOD RULES Topping the list of best food stops is Deli Frankowitsch (frankowitsch.at ). It’s a brötchenbar – a wonderful word…

PHOTOGRAPH: SAM FOLAN. STYLING: DAVINA PERKINS Super speedy strawberry ice cream sandwich Serves 1 Hands-on time 10 min Whizz 150g frozen strawberries (shop-bought or your frozen glut) in a small processor/blender until finely chopped. Add 2 tbsp condensed milk and whizz again, scraping down the sides several times, until thick and smooth. Quickly sandwich your instant ice cream between 2 squidgy cookies (we made white chocolate ones – see above right). Serve immediately or freeze for 30 minutes for a firmer sandwich, adding crushed freeze-dried and/or fresh strawberries if you like. Per ice cream sandwich 361kcals, 14.3g fat (7.5g saturated), 5.2g protein, 50.3g carbs (36.2g sugars), 0.3g salt, 5.2g fibre Find our white choc cookie recipe at delicious magazine.co.uk…

AND THE WINNERS ARE... SAMUEL HEWITT AND CHARLOTTE CULL  (Becky Excell’s gluten-free simnel cake, p66) “This cake looks perfectly toasted – can we come for tea?” We’re saying goodbye to this competition from this month, but see below – and p95 for a chance to win a cast iron pan set MUST BE WON THIS MONTH! A Cooks&Co bundle of summery storecupboard products worth £150, plus an Olive & Pickle grazing selection worth £450. To enter and for Ts&Cs, visit deliciousmagazine.co.uk/ promotions…

WEST WINDS Riaz Phillips combines his experiences living in Jamaica and among London’s Caribbean diaspora with history and folk tales to bring the island’s food legacy to life. From fresh produce feasts at a Rastafari commune to sharing langoustine soup with taxi drivers, his stories transport, while recipes like pepper shrimp and sweet plantain tarts offer a taste. DK £25 (out 2 June) TOMATO You can almost smell the vines and feel the greenhouse heat in Claire Thomson’s tribute to toms. With condiments (chutney, hot sauce, ketchup), classics (gazpacho, patatas bravas, butter chicken) and tempting ideas like breadcrumbed tomatoes baked in cream (to serve with fried chicken), there’s inspiration from all over. Quadrille £22 (out 23 June) THE WEEKEND COOK Fancy cooking for friends à la Angela Hartnett? From apple…

INTERVIEW: KERRY FOWLER. PORTRAIT: BERNARD ZIEJA My ah ma (grandmother) took me to an open-air Chinese opera in Singapore every year when I was little and we would eat Teochew fishball noodle – exquisite Singaporean street food. The fishballs were perfectly cooked with just the right amount of sambal chilli, and the mee pok noodles were drizzled with fragrant garlic oil and sprinkled with spring onion and shallot. The memory still makes me hungry. Singapore is a food paradise and cooking is a big thing for us. In the UK you ask, “How are you?” In Singapore we ask, “Have you had your meal?” That’s our greeting. Perfect rice is important, and Mum taught me to cook it traditionally on the stove, not in a rice cooker. Preparing perfect rice…

Chipotle baked eggs “The Mexican equivalent of a Middle Eastern shakshuka, this tomato-based smoky dish of baked eggs is a simple way to start the day, with all the pleasing, sweetly smoky flavours of a tomato-chipotle sauce. Mop up with tortillas or other flatbreads” Serves 4 Hands-on time 20 min Oven time/simmering time 25-30 min MAKE AHEAD Prepare the sauce up to the end of step 2, then store, covered, in the fridge for up to 3 days or in the freezer for up to 3 months. KNOWHOW Hoja santa is a plant belonging to the pepper family. The dried leaves have a peppery aroma and flavour, along with notes of anise, eucalyptus and nutmeg. Chipotles en adobo are smoke-dried, rehydrated jalapeños tinned in a hot, sweet and tangy purée…

“My Wok Clock has found its way into numerous classes and cooking demonstrations across the world. It’s such a simple and practical tool – a way of reminding yourself to be super-organised in the kitchen. For those new to the Wok Clock, let me explain how it works. At School of Wok, we like to arrange our prepared ingredients in a systematic manner, using a round plate as a clock. This method isn’t exclusive to wok cooking (though the name was so catchy it stuck); you can use it when organising ingredients for all types of cooking at home, no matter the cuisine. Once you’ve prepared all your ingredients, arrange them around the plate in the order in which you’ll need them, beginning at 12 o’clock and working your way…

M any of us eat more fish than we cook. While it’s often the first thing we look at on a menu, we eschew cooking it at home, fearing overcooking or undercooking it, or worrying about our kitchens smelling like Friday night in a fish and chip shop. And then there’s the cost. When you consider the enormous and dangerous effort it takes to get those cod fillets onto the wet fish counter, the price is understandable, but if you’re nervous that on cooking it you might transform it into a desiccated mess – well, I can relate. Back before the dawn of time, when I was a skint editorial assistant at a London publisher, I was besotted with a handsome, glamorous foreign correspondent. When I say glamorous, he never…

PHOTOGRAPH: RCLC PHOTOGRAPHY. ALWAYS DRINK RESPONSIBLY Limoncello spritz Makes 1 Fill a large glass to the top with ice. Add 75ml limoncello and 125ml prosecco, then add a dash of soda water. Cut a long strip of peel from a lemon (ideally sorrento if you can get one), twist it over the drink to release its oils, then add as a garnish. Per serving 225kcals, no fat, no protein, 15.6g carbs (15.6g sugars), trace salt, no fibre…

You can, of course, sip this wonderful gin neat – as Tom intended – but if you do fancy a cocktail, make a dirty martini by decanting chilled gin into a glass rinsed with dry white vermouth, then add a couple of black olives along with a splash of their brine. Alternatively, try Tom’s Sussex Dry gin in one of these cracking recipes (search for them at deliciousmagazine.co.uk). Melon and gin granita The lemon and coriander notes in the gin are perfect for this refreshing dessert. Summer-cup bundt drizzle cake A fruity alcoholic syrup soaking into a light almond sponge – just add sun. Gin and strawberry punch PHOTOGRAPHS: RICHARD FAULKS, ISTOCK/GETTY IMAGES Strawberries and gin are a heaven-made match. Just the thing for watching the tennis.…

This recipe uses all the radish, from the root to the slightly peppery leaves, to eliminate waste. It’s a fresh and thrifty alternative to the classic basil and pine nut combo The ultimate storecupboard dinner, this is the kind of dish you can whip up even if you haven’t been shopping for ages. The key players are anchovies, olives, lemons and stale bread Smoky aubergine pasta Our version of this classic aubergine sauce from Sicily (pasta alla norma) uses many of the traditional ingredients but in a different form. We’ve griddled the vegetables for maximum smokiness – think baba ghanoush meets pasta Serves 4 Hands-on time 40 minutes MAKE AHEAD Griddle the veg (step 1) up to 1 day ahead, then chill, covered. Warm in the pan in step 4,…

RECIPE: PHOEBE WOOD. PHOTOGRAPH: CHRIS COURT. STYLING: KIRSTEN JENKINS Serves 16-20 Hands-on time 30 min, plus cooling Oven time 1 hour 10-20 min Specialist kit 20cm x 30cm x 5cm rectangular cake tin, lined with baking paper greased with butter MAKE AHEAD The cake will freeze, un-iced and well wrapped in cling film, for up to a month. Defrost before icing. The finished cake will keep in the fridge for up to 4 days. Bring to room temperature before serving. • 200g dark chocolate (at least 45% cocoa solids), chopped • 300g unsalted butter, cubed • 500g soured cream, at room temperature • 150g self-raising flour, sifted • 150g plain flour, sifted • 100g good-quality cocoa powder, sifted • 5 large free-range eggs, at room temperature, lightly beaten • 250g caster sugar • 200g soft light brown sugar • Fresh…

How do you steam in a wok? Can you really use it to make popcorn? We have care tips and the answers to your questions Get out the flour and get ready to fill your freezer with a step-by-step, hands-on guide to creating fresh ravioli at home Create the elegant, indulgent classic îles flottantes (floating islands) with our masterclass from Michel Roux Jr…

“We’ve tested a few pasta dough recipes in our time, and this is the ultimate, from our kitchen to yours. Made into ravioli with a herby filling, it’s a winner served with sage and saffron butter – or just drizzle with a good extra-virgin olive oil.” JULES MERCER, ACTING HEAD OF FOOD ★ COVER RECIPE Herbed crab and ricotta summer ravioli with sage & saffron butter sauce Serves 4 Hands-on time 1 hour, plus resting Simmering time 10 min Specialist kit 6.5cm fluted or smooth-edged cutter (but you can use a knife) MAKE AHEAD Make the pasta dough up to 1 day ahead. Wrap well to prevent it drying out, then chill. Bring back to room temperature (at least 1-2 hours) before rolling. You can also freeze the dough in…

Also known as oeufs à la neige, îles flottantes is a go-to dessert in France. My mother-in-law, who’s from Provence in the south of France, used to make it a lot, and would flavour the cream with bay, cherry or apricot leaves. They would give a fragrant, almost almond-like flavour to the cream. Every region has their special way of doing this dessert, but it’s basically a perfect custard or crème anglaise, flavoured however you want, topped with lovely little meringues covered in caramel. The texture is fabulous: when you crack the caramel, you’ve got soft meringue and creamy crème anglaise underneath. It’s cheap as well. If you add vanilla, it puts the price up, but otherwise it’s eggs, milk and sugar. At the old Le Gavroche, when my father…

PLEASINGLY CHEESY TESTERS: LES DUNN, STEPHANIE THOMSON, KAREN BARNES, JULES MERCER, JEN BEDLOE A summer fondue on steroids and one of the tastiest cheats we’ve tried in a long time. Warm this super-cheesy dip in its terracotta pot until it’s runny enough to dip raw veg or pitta into; or use it to top burgers or spoon over nachos. If you love cheese, you’ll love this. Mature cheddar melting cheese dip, £4.50 for 200g, Waitrose SUNDAE SERVICE Partial to Nutella on your toast? Then this chocolate hazelnut ice cream with brownie pieces and sea salt chocolate swirls is for you. The ice cream is silky and we loved the whippy topping – plus there are loads of brownie bits to find. Ben & Jerry’s Hazel-nuttin’ But Chocolate Sundae, £5.49 for…

Our symbols explained You can freeze all or most of the recipe. Unless stated otherwise, freeze the finished dish for up to 3 months. Defrost and heat until piping hot throughout. Vegetarian Vegan Gluten free Dairy free Recipes with the above symbols are suitable for special diets provided you choose appropriate free-from ingredients – check the label. Other recipes can easily be adapted for special diets – see our Know-how and Easy Swaps tips. Standard kit Our recipes assume cooks will have a food processor/blender/stick blender, an electric stand mixer/ hand mixer and a selection of pans, tins and casseroles, as well as compostable baking paper and kitchen paper. We give alternative methods for combining ingredients if possible, and specify the size of dish/tin needed if it’s relevant. We also…