Innholdsfortegnelse for August 2024 i Delicious UK

A quick glance at this month's recipe index will confirm that the issue is packed with veggie stuff — and the more the merrier, I say. Let's forget the health arguments for a second – you know that when delicious. does vegetarian, it's going to be packed with flavour and supremely satisfying. And we're in peak summer, so lots of good things, from courgettes (p32) to tomatoes (p50) are at their best… Let's enjoy them in style. Before the meat lobbyists picket my doorstep with carving forks aloft, relax. These pages also have some of the meatiest summer treats you could ever hope to get your mitts on: pork and peach-mustard burgers (p61), tender jerk lamb shoulder (p52) and the biggest, baddest barbecue beef brisket in Britain (p76) to name…

august moments. SEAFOOD CELEBRATIONS This summer, The Old Point House, a 16th century beachfront pub in Pembrokeshire, Wales, is hosting a seafood festival throughout August. From 3 August there'll be live shanty bands, barbecues and a 'lobster paella day' finale. Stay for the weekend with breakfast included for £125 a night. DID YOU KNOW…? Old Point House is the only pub in the country with Protected Designation Of Origin (PDO) status for its Welsh laverbread. And speaking of seaweed snacks, turn to p84 for Leyla Kazim's deep-dive into the super sustainable greens that grow in our seas. SEASON'S EATINGS Look out for celery stems that are a deeper green with leafy tops. The flavour is fresher and the leaves give a colourful finish to salads, bakes and soups, with a…

MILK-ADJACENT Are you team dairy, almond, soy or oat? Smug's blended range gives you the best of both worlds, mixing oat milk with dairy. Supposedly it boasts 18% less CO2 emissions than standard semi-skimmed. It froths up well for a cappuccino and is creamier than many oat drinks we've tried. Smug Dairy Blended Oat & Dairy Milk, £1.95 for 1 litre, Sainsbury's NEW WRAP FAVOURITE Plant-based food producer Planted is a certified B Corp (meaning the company is audited for sustainability) and its 'hoisin duck' is all flavour and no fowl play (sorry). Fab in stir-fries, wraps and bao buns, and super speedy to prepare. Planted Duck Hoisin, £3 for 160g, Tesco MOREISHNESS IN A JAR Made with 100% avocado oil, this Chipotle & Lime flavour mayo is addictive –…

Chaat (pronounced 'ch-AAH-t') is such a wide-ranging topic that it's not easy to define. It's essentially a group of snacks, often sold from carts on the streets of India and its neighbours, that combine lots of different ingredients, both cooked and raw, to provide a balance of sweet and salty, crunchy and tangy and fresh and fiery, creating something far greater than the sum of its parts. Sort of like a salad – but much, much better. It's our dish of the summer not just because of its bright, fresh, in-your-face flavours (although they certainly help); it's also because it's the kind of thing you can prepare earlier in the day, bring to the table and let everyone create their own plate as they see fit. A lot of chaats…

new family favourites. “I have two vegetarian children and we broadly eat a vegetarian diet, although sometimes, those of us in the family who eat meat will do so. I hope these vegetable-centric recipes extend your cooking repertoire. We should, all of us, eat plenty of vegetables in our diet. Do we need to even call it vegetarianism? More likely just sensible eating practice. Eat More Vegetables. I think it's catching on…” A BIT ABOUT CLAIRE THOMSON Claire grew up in Zimbabwe and lives in Bristol. After working in kitchens around the world, she turned her hand to food writing and has made a name for herself as the queen of veg-forward family cooking. She's written nine cookery books (including her latest – see p50) and has appeared on BBC…

I'll be honest, I'm not one of life's foragers. Grubbing about for bits of weeds and calling it lunch isn't my idea of fun while there are still cafés to sit in, books to read and episodes of Below Deck to watch. But I make an exception for blackberries. Gathering them on a summer's day is one of my earliest food memories. It was the time I made the connection between what we eat and where it comes from. Sure, I had helped my Auntie Annie dig up potatoes from her garden, but they were small and brown and dirty. Blackberries, though, were dark, glossy and, most importantly, sweet. It seemed miraculous to me that we could just pick them, as many as we wanted, for free. I wasn't even…

Ratatouille is a simple dish at heart – seasonal summer vegetables in a tomato sauce – but like most classic recipes that seem simple, it takes skill and technique to create so much flavour. It's not just a random collection of vegetables thrown together in a pan and cooked until soft. Done well, using the correct veg at their peak and given the attention it deserves, ratatouille is a glorious expression of French summertime flavours. The big questions, though, are exactly which vegetables belong in a ratatouille? And should the dish be baked or cooked on the hob? Is Remy the Rat's version from the Disney Pixar film the ultimate in ratatouille cookery? After falling down a rabbit hole researching the history of French haute cuisine and playing around with…

As a valued reader of delicious. your opinion means a lot to us – and we want to know more about you and what you think. Complete our online survey and you'll be entered into a prize draw for a chance to WIN one of two Kitchenaid 2.1 litre food processors, each worth £199. Choose your colour To go to the survey and for prize draw Ts&Cs, scan the QR code or visit delicious magazine.co.uk/survey…

seaweed special. I spend quite a bit of time on farms for Radio 4's The Food Programme, but recently I visited a very different kind, heading out on a boat from Cornwall's St Austell Bay to report on a pioneering food production method that some claim could be the solution to many of the issues we face as a species. That food is seaweed. CAN SEAWEED SAVE THE WORLD? “Seaweed is the greatest untapped resource we have,” says Vincent Doumeizel, author of The Seaweed Revolution (Hero £18.99). If we learn how to grow it sustainably, believes Vincent, seaweed could solve a lot of the problems currently facing our planet: it could feed both people and animals, replace fertilisers and plastics, decarbonise the economy, clean up the ocean, rebuild marine ecosystems…

Cocktail of the month This unashamedly sweet cocktail was hugely popular in the 1980s, not just for its risqué name but its pleasing two-tone appearance. The key is first to shake together the orange and peach 'beach', then the cranberry and vodka 'sex' and gently pour it on top. One for when the sun's shining and Duran Duran's on the playlist. Sex on the beach Serves 1 Hands-on time 5 min Fill a cocktail shaker with ice. Pour in 75ml smooth orange juice and 25ml peach schnapps, then shake vigorously for 30 seconds. Strain into a hurricane glass or tall glass filled with ice. Pour 75ml cranberry juice and 50ml vodka into the same shaker, shake again, then gently pour it into the glass – it should settle on top…

make it every day. Gently spiced with cumin and coriander, this lamb and aubergine dish is rich and comforting, but still light enough for a summer supper Crunchy peanuts are the ideal partner for equally nutty tempeh in a protein-packed dish that's light, fresh and speedy to make Smacked cucumber, tempeh and peanut salad Serves 2 Hands-on time 25 min EASY SWAPS You can swap tempeh for tofu – a smoked variety adds another interesting layer of flavour. SCALE IT UP Make double, then keep half in the fridge for tomorrow's lunch. • 1 cucumber • 2 tsp rice vinegar • 1 tsp crispy chilli oil • 1 tbsp light soy sauce • ½ tsp sesame seeds • 30g blanched peanuts • 1 tsp sunflower oil • 200g tempeh, cut into strips…

Raspberry loaf cake Serves 6-8 Hands-on time 15 min, plus cooling Oven time 40 min Specialist kit 450g loaf tin MAKE AHEAD The iced cake will keep in an airtight container for up to 3 days. Freeze un-iced for up to 3 months. • 200g unsalted butter, plus extra to grease • 200g caster sugar • 4 medium free-range eggs • 1 tbsp vanilla extract • Finely grated zest and juice 1 lemon • 200g plain flour • 2 tsp baking powder • 1 tsp fine sea salt • 200g raspberries, plus 100g extra to decorate • 70g icing sugar 1 Heat the oven to 180°C fan/gas 6. Grease and line the loaf tin with butter and baking paper. 2 In a mixing bowl, cream the butter and sugar with an electric mixer…

1 To which country is black pepper native? a) India b) Brazil c) Madagascar d) Ethiopia 2 Which of these cities has the most Michelin-star restaurants? a) Paris b) London c) New York d) Tokyo 3 With what is Belgian beer kriek flavoured? a) Cherries b) Chocolate c) Apples d) Cassis 4 What was the original name for chicken nuggets? a) Chicken tenders b) Chicken bites c) Chicken crispies d) Chicken crunchies 5 Which is the only vitamin not found in an egg? a) Vitamin A  b) Vitamin B c) Vitamin C  d) Vitamin D 6 What does en papillote mean when cooking food? a) Wrapped in pastry b) Wrapped in paper c) Wrapped in leaves d) Covered in salt 7 A carpetbag steak has a pocket stuffed with? a) Blue cheese b) Shrimp c) Garlic butter d) Oysters 8 Rosé wine is made by leaving the juice in…

MAKE SUNDAY SPECIAL Jerk lamb shoulder, p52 Ratatouille, p68 Bitterne Park Guest House strawberry trifle, p64 This is the Sunday roast dreams are made of. An incredible piece of lamb marinated in a blast of in-your-face flavours hogs the limelight, only to be upstaged by the glorious ratatouille you bring out to accompany it. Finish triumphantly with a summery strawberry trifle that deserves to be gazed at before it's demolished. SUMMER GRAZING Olive oil brie-oche with roasted grapes, honey and thyme, p72 Beetroot houmous, p44 Fruit chaat, p26 The best part about summer is getting to eat meals in the sunshine. This trio of garden-suitable delights is ideal for lazy weekend get-togethers, be it lunch or dinner. They're all make-ahead, meaning all you have to do when your guests arrive…

STAR EMAIL ★ Subject: Why does nobody touch the gravy?! From: Amanda Flute Like Christina Quaine (Talking Point, July issue), I too am distracted by kitchens in TV and movies – but also the food… One particular bugbear I have is that in Friday Night Dinner (a TV show I've always loved), they have a roast dinner every week, with the mum always putting a jug of gravy and loaf of bread on the table. No one ever eats either of them in any of the episodes. Why does she put those two items on the table each week if no one is ever going to eat them? Plus: a roast dinner without gravy?! Subject: Naturally, I declined From: Jacqui Muir I recently dined at Inver Restaurant on Scotland's west…

For more of Mark's book reviews search 'Diacono' at deliciousmagazine.co.uk BOOK OF THE MONTH DINNER Having Post-it-noted so many of the 120 vegetarian and vegan recipes, I can confirm Meera Sodha's fourth book is one to make a friend of: flavours are large and recipes mainly quick. Broccoli spaghetti with zhoug is already a family favourite, the baked butter paneer next in line – and I'm not sure I can wait until winter to enjoy the hasselback celeriac with miso. For all the mains, fear not, there are desserts: my daughter has already instructed me to make Sodha's 'A big bowl of chocolate mousse'. Beautifully photographed, it's also cleverly organised: the Alternative Contents lists recipes by season and type. It's personal too, underscored by Sodha's return to her kitchen having…

WHAT ARE COURGETTES? Like many vegetables, they're actually fruit – courgettes grow out from the plant's golden yellow flowers. The botanical name is Cucurbita pepo and the courgette comes from the same family as pumpkins, cucumbers and melons. Like squash, it has its origins in North and Central America, but modern varieties (which are marrows bred to give immature fruit), weren't developed until the 19th century in Italy. Zucchini and courgette both mean 'little marrow' in Italian and French respectively – left on the plant, courgettes will keep growing into large watery marrows. An interesting fact about courgettes is that they're monecious – plants can have both male and female flowers and pollinate themselves (with the help of a friendly pollinator such as a bee). So if your garden is…

Recipe taken from Sian's Kitchen: Caribbean Comfort Cooking by Sian Anderson (Carnival £22) and tested by delicious. Jerk lamb shoulder Serves 8 Hands-on time 30 min, plus overnight marinating Oven time 4 hours DON'T WASTE IT Any leftover green seasoning can be kept in an airtight container or jar in the fridge for 1-2 weeks, or frozen for up to 3 months. The jerk seasoning can be kept in an airtight container or jar in the fridge for up to 3 weeks. SIAN'S TIP For a real showstopper, cook this lamb on the barbecue over indirect heat (with the coals not directly below) at the same temperature. Add 200ml pale beer (such as lager or pale ale) to the seasonings when marinating to help keep the meat juicy. • 2-3kg lamb shoulder…

Pork smash burgers with smoked cheddar, 'kraut and peach mustard Serves 4 Hands-on time 35 min If Bavarians did burgers, they might look something like this. The pork patty pairs perfectly with the sweetly punchy peach mustard, while the handful of tangy sauerkraut cuts through the smoked cheese. DON'T WASTE IT The recipe makes more peach mustard than you'll need. Use it up like ketchup; it lasts only a few days in the fridge but freezes well. • 2 large peaches • 2 tbsp brown sugar • 2 tsp cider vinegar • 2 tsp dijon mustard • 600g sausagemeat • Vegetable oil to fry • 8 slices smoked cheddar • 4 burger buns, sliced open and toasted • 4 tbsp sauerkraut 1 To make the peach mustard, bring a small pan…

be a better cook. The art of preserving. ABOUT CHERIE The resident preserving expert at delicious., Cherie grew up on a farm in Northern Ireland, where she first learnt about preserving and baking. After a spell at Leiths School Of Food & Wine in London, Cherie started her own catering firm. Her first book is The Irish Bakery (Mongomery Press £27). @cheriedenhamcooks Fennel, cucumber and pepper pickle Makes enough to fill 3 × 340g jars Hands-on time 40 min Specialist kit Sterilised jars and lids (search 'how to sterilise' at deliciousmagazine.co.uk). BE A BETTER COOK Use a stainless steel pan because it won't react with the vinegar and add an unwanted metallic flavour • 2 fennel bulbs, topped, tailed, tough outer leaves removed and fronds reserved • 1 red onion •…

The project. be a better cook. It's big. It's meaty. It's smoky. Brisket is the holy grail of US-style (more specifically Texan) barbecue. It's something chef David Carter knows inside-out, and a dish that has helped keep his east London restaurant Smokestak (smokestak.co.uk) at the forefront of the UK's barbecue scene for over 11 years. But you don't need a commercial smoker to cook it. “As long as you have a barbecue that's big enough to fit a brisket in and it can be set up for indirect heat, you can smoke a brisket,” he says. David has broken down the process into five easy stages, before sharing the recipe for his restaurant's famous brisket buns. STEP ONE: SOURCING YOUR MEAT You need to go to a good butcher – the…

A BIT ABOUT UYEN LUU Uyen was born in Saigon and spent her early years there before leaving Vietnam in the aftermath of the war. A food writer and photographer, she also hosts a Vietnamese supper club in her east London studio. Quick & Easy Vietnamese (Quadrille £25) is Uyen's fourth book. “Growing up, I didn't hang around the kitchen, tailing my mum and watching her every move. In fact she would often tell me to get out and go and do my homework. It wasn't until I took great interest in cooking for myself that my mother helped me to learn the traditional ways of cooking Vietnamese dishes. My mum didn't even know how to cook when she arrived in the UK after the Vietnam War as a refugee.…

Casanova Costa d'Oru 2023, Corsica, France 11% Refreshing, sunset-pink rosé made on Corsica from five different grapes including local varieties. Expect elegant notes of strawberries and redcurrants with a bright twist of orange peel. £8.50 in stores or £9 online, Co-op Atlantis Tinta Negra 2023, Madeira, Portugal 11% A rare rosé from Madeira (an island better known for its strong fortified wines), this is delicate and dry with a little rosewater sprinkled onto citrus and red apple. Chill it to sip with a tomato salad. £12.25, farehamwinecellar.co.uk Taste the Difference Sicilia DOC Grillo 2023, Italy 13% A brightly fruity white that's packed with mango and clementine juiciness – perfect with fish (in particular barbecued salmon steaks) and pasta dishes. The grillo grapes are picked at night to retain their freshness…

BEETROOT STALKS Beets are mostly sold with about one third of the stalk still intact, which can be treated like chard. Finely chopped, the stalks are perfect for frying with onions in the base of a sauce or stir-fry, while the leaves can be added (shredded or whole) to the pan at the end of cooking until lightly wilted. The stems also quick-pickle beautifully. GREEN TOPS Bunches of carrots with the feathery stems still attached are a wonderful sight. Trim the stems from the carrots immediately, then keep them in a jar of water in the fridge. Use the leaves in place of parsley for a slightly more earthy flavour, or whizz them into pesto. CASES AND CORES With pea and broad bean pods and sweetcorn cobs, the parts of…

HERB POWER More than just a heavenly, perfumed herb to flavour dishes, basil offers health benefits too. It contains antioxidants – compounds that help protect our cells from damage – and may help control blood sugar levels, improve mood and reduce high blood pressure. Most of the good stuff is active only in fresh basil (not dried) so enjoy it now, while it's at its peak. FABULOUS FLAVONOIDS Type 2 diabetes is on the rise globally, but a diet rich in compounds called flavonoids can help prevent it, new research suggests. A large study of 113,000 people over 12 years, published in the Nutrition and Diabetes journal, found that six daily servings of flavonoid-rich foods can reduce the risk by as much as 28%. Researchers found that black and green…

WHAT DO YOU THINK? Are we rubbish at lemon tart - or do you know a café that makes a good one? Let us know at info@deliciousmagazine.co.uk In France, great bakers get streets named after them (step forward Rogier de Quiquetonne, who gave his name to Rue Tiquetonne in Paris). In the UK, not so much… How the two countries differ in celebrating the art of baking is, on reflection, an obvious sign that my quest for a good tarte au citron in my home country was doomed from the start. It consists only of two layers: a smooth, zesty lemon cream (closer in style to a curd than a custard) and a sweet, buttery shortcrust pastry – so I thought it a fair assumption that making it would be…

Elotes Serves 4 Hands-on time 15 min Grilled corn on the cob slathered in mayo and cheese is sold from food carts across Mexico, but it's just as good in your back garden… The mayonnaise is spiked with lime, garlic, coriander and spring onions, and we've replaced hard-to-find Mexican cheese, cotija, with a punchy mixture of feta and parmesan. We've used the sweetcorn husks to make pretty plaits —which are also handy for holding the cobs. MAKE AHEAD You can make the mayo and steam the corn ahead of time, making the final grill-and-dress moment super-speedy. Steam or boil 4 corn on the cobs for 5 minutes. Meanwhile, in a bowl, mix 5 tbsp mayo, 1 finely grated garlic clove, the finely grated zest and juice of 1 lime, 2…

PRETTY IN PINK We've all bought a food product mainly for its glorious packaging (Portuguese tinned fish, we're looking at you…) and new Cartwright & Butler cherry & almond biscuits are firmly in that category with their bold pink tin, complete with old-school metal clasp. They'd also make a great present for a tea-time treat lover – but let's not overlook the biccies themselves. With a pleasing crumble and bakewell flavours, they're made for a Saturday afternoon cuppa in the garden. £12 for 200g, cartwrightandbutler.co.uk If three-Michelin-starred restaurants did barbecue… As you might expect, a barbecue box from Simon Rogan, chef-owner of Cumbria's famous restaurant L'Enclume, isn't cheap. There's high-level cooking on display throughout, though… The huge brined pork tomahawk chop, marinated in a spice rub, will have you groaning…

RUTH'S FAVOURITE SUMMER SUPPER It's tomato season and my go-to comfort dish is spaghetti with fresh tomato sauce – there's nothing like it in high summer. You've got basil, you've got tomatoes and you don't really need much else. Pasta, delicious sauce, serve it up. I like it very simple. To go with it? I love chablis when it's hot - it's the perfect summertime drink. Find a recipe for fresh tomato sauce at delicousmagazine.co.uk/tomatosauce I am a writer who hates to write. I will do anything to avoid writing. But my new Paris-based novel was such a pleasure. I don't know what happened, but I would pick up my computer every day and walk out to my studio and say to my family: “Now I'm going to Paris.” I…

alfresco joy. There are few things that can improve a picnic more than a homemade scotch egg – and they're not as much faff to make as you might think. These take just 35 minutes from start to finish! The sausage is flavoured with flecks of green parsley and nuggets of piquant pickled walnut, with a golden fudgy yolk in the centre Pickled walnut scotch eggs Makes 6 Hands-on time 35 min Specialist kit Digital thermometer (optional) MAKE AHEAD Once cooked, the scotch eggs can be kept in the fridge for up to 24 hours. BE A BETTER COOK Covering food in flour, egg and breadcrumbs (a technique known as pané) is much easier when you use one hand for the flour and breadcrumbs and the other for the egg. That…

sweet sensation. Espresso martini ice lollies Makes 8 Hands-on time 20 min, plus cooling Freezing time 6 hours Specialist kit 8 × 75ml ice lolly moulds An espresso martini is always a good idea – turn it into an summertime iced treat with a splash of double cream for maximum indulgence. • 100g golden caster sugar • 30ml vodka • 50ml coffee liqueur such as Kahlúa • 75ml freshly brewed espresso coffee or strong coffee • Chocolate-covered coffee beans (optional) • 50g double cream 1 In a small pan, mix the sugar, vodka, coffee liqueur and espresso with 275ml water. Stir over a medium heat for a few minutes to dissolve the sugar. Remove from the heat and leave to cool. (To speed things up, put the pan in a…

ABOUT PAUL AINSWORTH Before upping sticks to Cornwall, Paul worked with Gary Rhodes, Gordon Ramsay and Marcus Wareing in London. His Padstow restaurant, Paul Ainsworth At No 6, holds a Michelin star and is joined by nearby Med-inspired Caffé Rojano and The Mariners pub in Rock. “My parents' strawberry trifle is one of my fondest food memories. When I came home from school, my dad would often be preparing it, and I'd watch, mesmerised. Running a guest house, time was of the essence - Dad used shop-bought finger biscuits, cubed strawberry jelly and, always, Bird's custard. The dessert was made in a retro burgundy frosted-glass bowl, finished with a healthy portion of whipped cream and hundreds-and-thousands. I can still see Dad reaching into the bowl with a big spoon to…

A BIT ABOUT NICOLA Having trained in top bakeries in both London and New York, Nicola's built up a large following with her pastry newsletter, Kitchen Projects, on Substack. She also runs pop-up bakery Lark!, hosting pastry parties. For more of Nicola's technical bakes, visit deliciousmagazine.co.uk/nicolalamb Olive oil brie-oche with roasted grapes, honey and thyme Makes 10 Hands-on time 45 min, plus 2-3 hours proving Oven time 30 min, plus cooling MAKE AHEAD You can roast the grapes up to 24 hours in advance and keep them in the fridge until needed. For the dough • 50g free-range egg (about 1 medium) • 110g whole milk • 230g strong white bread flour • 4g instant dried yeast • 5g salt • 20g unsalted butter, softened • 50g olive oil • 30g…

I'm a big believer in the power of steaming. It's often compared to boiling, with boiling coming out in a less favourable light. But I'm not going to dismiss boiling – there are times when a good boil is exactly what you need. The great thing about steaming, though, is its ability to retain flavour that would otherwise be lost in the boiling water. Across vast areas of China, steaming is the most favoured cooking technique. Here in the UK, however, it's often restricted to cooking vegetables or unfairly associated with bland meals. It's high time steaming got the respect and recognition it deserves – and here's why. IT LOCKS IN FLAVOUR When you boil food in liquid, some of the flavours (and nutrients) are transferred from the food itself…

food for thought. Fancy tucking into a plate of cow's udder? With trepidation, Elliot Hashtroudi, head chef at Camille, a new French bistro in London's Borough Market, put it on the menu. Gently steamed for hours until meltingly tender, then crisped up under the grill and served with a bitter leaf and blood orange salad, the dish was delicious, he reckoned. But what would customers make of it? “I was taken aback by how popular it was,” Hashtroudi says. “I thought it would be divisive, but the opposite was true. People said it was fantastic.” In fact, demand was such that he promptly ordered in more udders. Hashtroudi is among a small but enthusiastic band of British chefs trying to encourage us to love offal, the so-called fifth quarter, the…

drinks. Beer school. Sours can be traditional and complex but they can also be modern and fun, and both kinds make for great summer beers. The traditional kind originated in Belgium and are emulated worldwide. They are prized by beer geeks for their depth of character and the unique way they're made, because unlike regular beer, traditional sours 'spontaneously ferment' with wild yeast and bacteria that's in the air (similar to sourdough bread or fermented veg). The base beer is known as lambic and it's matured in wooden barrels for up to three years. It's then blended with other years' batches to produce gueuze (pronounced 'gerz'), which carbonates in the bottle like champagne. The best are like tart, woody, complex sparkling wines. The modern kind of sours are typically soured with…

SCAN HERE… for heaps more pasta recipes, from speedy weeknight favourites to labours of love, or visit deliciousmagazine.co.uk/weeklypasta Baked aubergine, ricotta and 'nduja paccheri Serves 4 Hands-on time 25 min Oven time 55 min Specialist kit Deep 20cm × 30cm oven dish MAKE AHEAD Freeze before baking for up to 3 months. Defrost in the fridge overnight, then bake as in the recipe until piping hot throughout. • 2 large or 3 small aubergines • 5 tbsp olive oil • 2 banana shallots, finely chopped • 2 garlic cloves, finely chopped • 2 tbsp 'nduja • 1 tsp dried oregano • 2 × 400g tins cherry tomatoes • 300g dried paccheri pasta • 2 tbsp whole milk • Finely grated zest and juice ½ lemon • 250g ricotta • 40g parmesan, finely…

health matters. Expert opinion about dietary fat has changed. For a long time, we were told to banish it from our diets wherever possible because it was 'bad' for us. Now, there's greater awareness that not all fats are the same and, in fact, some have significant health benefits. But what are these good-for-us fats, how do they work – and which foods are the best sources? “There is still a lot of misinformation and misunderstanding of fats,” agrees Clare Thornton-Wood, registered dietitian and spokesperson for the British Dietetic Association. “Despite what some people think, we need fat in our diets.” Fat performs many vital functions in the body. For example, vitamins A,D, E and K are fat-soluble, which means they can be absorbed only with the help of fat.…