Innholdsfortegnelse for January 2016 i Delicious UK

The best winter morning breakfast SERVES 2. HANDS-ON TIME 20 MIN Heat the oven to 220¡C/200¡C fan/gas 7. Lay 4-6 British free-range streaky bacon rashers on a foil-lined baking tray and cook in the oven for 15-20 minutes, turning once, until crisp. Meanwhile, halve, stone and roughly mash 1 large ripe avocado. Stir a finely chopped red chilli, some roughly chopped fresh mint or coriander and the juice of ½-1 lime to taste, into the mashed avocado. Season generously with salt and a little pepper. Fry 2 free-range eggs to your liking in a drizzle of vegetable oil and toast 2 slices of good, chewy bread (the sourdough on p114 would be ideal), then spread with butter. Divide the avocado mixture between the toast slices, then top with the bacon…

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 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. KNOW-HOW Whenever you see this symbol, you’ll…

#PulledPork LONDON: 7.5% of all pulled pork hashtags NEW YORK: 6.9% MELBOURNE: 5.1% #Curry TOKYO: 9.9% of all curry hashtags OSAKA: 4.8% LONDON: 4.6% #Burger LONDON: 4.7% of all burger hashtags NEW YORK CITY: 4.5% LOS ANGELES: 3.4% #JerkChicken New York: 8.5% of all jerk chicken hashtags London: 8.1% Kingston, Jamaica: 6.9%…

20-23 Manchester Beer and Cider Festival, Manchester Central The UK’s top breweries will be showcasing their best beers, ciders and perries under one roof, with more to explore from the rest of the world at the snappily named Bière Sans Frontières bar. More than 500 tipples will be on offer. Tickets from £3 (less for Camra members); mancbeerfest.uk 23-24 National Botanic Garden of Wales Food Fair, Carmarthenshire Take shelter from winter's chill in the domed glasshouse of the Botanic Garden and sample some of the finest food Wales has to offer. It’ll be a celebration of local produce with cheese, beer, chocolate and chutney, as well as freshly baked Welsh cakes. Tickets £3; gardenofwales. org.uk 24-30 Breakfast Week, UK wide Schools, cafés and shops…

1 THE SPICY ONE Stonewall Kitchen’s Sriracha Aioli combines two favourites, Thai chilli sauce and French garlicky mayo, in one pot. Genius, yes? It’s spicy, it’s powerful and it’s rich in flavour – a complete winner of a condiment. £5.95, exclusively from Harrods: buy in store or by mail order (call 020 7893 8093) 2 THE SWEET-SHARP ONE The new Blackberry & Sloe Gin Jam is another winner from Rosebud Preserves – this time with reduced sugar. Hurrah! The tartness is a great foil for the gentle sloe gin notes and it’s thick with fruit. Try mixing with bramley apples and making a crumble. £3.70 for 227g, rosebudpreserves. co.uk 3 THE DIFFERENT ONE It’s like lighter Marmite, with porter from London’s Meantime Brewery mixed in. Brewer’s…

THE COOKBOOK Sweet by James Martin (£20; Quadrille) TESTED BY Rebecca Almond He’s the face that welcomes us to the weekend as the happy-go-lucky anchor of BBC One’s Saturday Kitchen , but the Yorkshire lad gets serious in his latest book as he swaps chin-wagging over barely edible omelettes for turning out technical bakes. Eight years after the success of his previous puds book, Desserts , James is back with a northern-size helping of treats to hit the sweet spot. This time, though, there’s not a stodgy pudding in sight (apart from the baked double chocolate pudding with cream). On the whole, the recipes are smarter than those James has produced before. “Dessert is the last food you taste, so it needs to create a lasting impression,” he says. These…

“I can’t understand people who don’t enjoy winter. Yes, it’s cold, but there’s knitwear! Yes, seasonal produce is a bit thin on the ground, but what a joy to play with the wonderful ingredients that are around. If cooking is all about pleasure and generosity, then producing something comforting and satisfying out of fairly little has to be as good as it gets. These recipes celebrate all that’s great about January: rich flavours balanced by sharpness, new ideas to start the new year, and the joy of taking your time to make dishes that are both unexpected and wonderful. It’s what winter’s all about.”REBECCA WOOLLARD, FOOD EDITOR TEAM FAVOURITE Lottie Covell, Deputy food editor “The herby chapatis might just be the best bread ever created for dipping into curry. The…

ENGLISH MUSTARD POWDER is traditionally mixed with cold water, then left to stand before using. It has such a fieriness that it can make your eyes water. PREPARED ENGLISH MUSTARD is made from mustard powder (mustard flour), water, salt, spices and sometimes lemon juice, but not vinegar. WHOLEGRAIN MUSTARD is prepared mustard with a mixture of lightly crushed yellow and brown mustard seeds, salt, sugar and vinegar stirred in. This type tends to be more mild, depending on the brand, although Tiptree’s East Anglian Hot English Mustard packs a punch. TEWKESBURY MUSTARD is a smooth yellow mustard whose pungency is boosted by horseradish. Originally this was made into balls and dried for ease of transportation, but today it’s available ready-mixed in a jar. MUSTARD SEEDS can be yellow, brown or…

School cookery lessons have come a long way since the bad old days. As recently as the 1970s, girls might finish school with a handful of dishes under their pinnies, such as cheesy baked potatoes or chocolate mousse thickened with cornflour. And boys? Well, they were off doing ‘man stuff’ like woodwork. Today, the situation is very different. Food education is far from perfect, but thousands of young men and women finish school with A-levels that equip them with basic cookery skills and a grounding in subjects as varied as food safety, nutrition science, and eating and mental health. But that’s about to change. Just as schools were closing their doors last summer, the Government quietly revealed plans that spell the end of food studies at A-level. Experts fear the…

ROAST CHICKEN AND OTHER STORIES (£16.99; EBURY PRESS) This was chef and food writer Simon Hopkinson’s debut cookbook. Simon worked his way up the ladder in some of London’s top kitchens, going on to open his own restaurant, Hilaire, in 1983 and the famed Bibendum in 1987. He hung up his chef’s whites in 1995 to focus on food writing and television work. Roast Chicken And Other Stories , published in 1995, was loved by many for its homely, comforting recipes. It won high praise among fellow food writers, not least from Nigella Lawson, who said: “The recipes and writing are pure genius. Roast Chicken And Other Stories belongs in every kitchen and on every bedside table.” Did the recipes pass the book club’s test? Read on to find out……

“I learned to ski from a young age and I’ve been lucky enough to spend many happy holidays in the mountainous regions of Europe and beyond. I confess to being besotted with the way of life there – but more than anything I love the food. These are places for enjoying long schnapps-filled lunches and relaxed, laid-back dinners with friends and family, as the snow falls quietly around and time ceases to matter. It’s that real, honest food, the winter fare of snowy Alpine regions, that these recipes celebrate. It’s hearty food for cold days, full of flavour and warmth. I hope you’re inspired to cook these wonderful dishes in your own kitchen.”LIZZIE KAMENETZKY ALPINE PANCAKE Kaiserschmarrn SERVES 6-8. HANDS-ON TIME 40 MIN “Although simple in its ingredients, this classic…

A BIT ABOUT DONAL Despite his youth, the 29-year-old Dublin-based food writer, food photographer and TV presenter has been in the food business for eight years. In that time he’s published six books (and managed to top the Irish pop charts). Visit his blog at donalskehan.com. “These recipes harness my love of simple, healthy home-cooked food and are as nourishing as they are delicious. I hope you enjoy cooking and eating them. ” DONAL SKEHAN Healthy nasi goreng SERVES 4. HANDS-ON TIME 40 MIN “Basically pimped-up fried rice, nasi goreng is the staple diet of locals and backpackers in Indonesia and Malaysia. I’ve given it a healthy twist by using trendy cauliflower ‘rice’, which is high in vitamin C, but you could also make it with quinoa or brown rice.…

STOP MAKE TIME Plan at least one weeknight when you don’t eat in a rush, TV on, phone by your side. Don’t get stressed if it’s just not possible, though – there’s always next week… PREPARE a recipe you’ve been meaning to try – there’s lots of inspiration here and in a new collection at deliciousmagazine.co.uk/ stopcooklisten. COOK CHOOSE a simple recipe but make it from scratch and with care. It takes the same amount of time to cook something disappointing as it does to cook something great. GET IN TOUCH with the physicality of cooking – the way a sauce feels as it reduces and thickens, or the aromas when onions or garlic are cooked just-so. Let your senses be your guide. LISTEN MAKE the meal a catching-up occasion…

After the festive feasting, I like to make January a healthy month, so I tend to look for lower alcohol wines. Instead of whites at 13% alcohol or reds at 14.5%, I go for wines at 12% or under. Many fine lighter wines come from cooler climates such as Germany’s Mosel Valley, France’s Loire Valley or our own English vineyards. Portugal’s vinho verde is also usually lowish in alcohol. Even Australia produces a few lighter, restrained semillons. As for reds, I reckon Italy makes the best juicy, soft 12% wines. I like Dr Loosen Graacher Himmelreich Riesling Kabinett 2014, Mosel, Germany, 7.5% (£13, Sainsbury’s) – a light, medium-sweet riesling that’s crisp and zingy. From France, Mas Neuf Muscat Sec, Pays d’Oc, 11.5% (£7.49, Majestic) is jasmine scented and tastes of…

BULGUR WHEAT Made by parboiling, drying, then grinding wheat to make a coarse-textured grain. It’s popular in Turkey and the Middle East. It can be boiled or steamed to use as a rice substitute, turned into spiced pilafs, mixed into salads (it’s a key ingredient in Lebanese tabbouleh) or blended with lamb, onions and spices to make the meat patties known as kibbeh. FARRO An Italian grain, usually sold pearled or semi-pearled (perlato or semi-perlato). Most farro is made from an ancient form of wheat called emmer, though depending on the region it can also be einkorn or spelt. Boil it as you would pearl barley, add it to stews, soups and winter salads, or use it to make farrotto – like risotto, but made with farro instead of rice.…

“It was only once I’d baked my first loaf that I fully appreciated the magic of sourdough. There’s a sense of satisfaction that comes from turning a few simple ingredients into a beautifully risen hunk of rustic moreishness, and once you’ve cracked it you can bake great loaves as often as you want to. The knack for baking sourdough develops over time – and I should add a warning here that the process is seriously addictive! To get myself up to speed, I went to a masterclass run by baking expert Emmanuel Hadjiandreou, where I learned so much in just a few hours. Although the recipe looks complicated, I promise you it’s easy once you’ve developed a feel for the process and for the dough. If you’ve never tried it…

LIGHT COCONUT MILK FROM SQUASH, SPINACH AND CHICKPEA FILO PIE P89 COCONUT PORRIDGE Instead of using ordinary milk in porridge, use light coconut milk. Cook on the hob over a low heat to prevent the coconut milk from splitting. RICE PUDDING Swap the regular milk for light coconut milk (or use a mixture of both) when making rice pudding. Serve topped with caramelised banana slices. PANNACOTTA Use light coconut milk instead of double cream in pannacotta recipes: search the collection at deliciousmagazine.co.uk. Heat the milk gently (don’t let it boil) to prevent it from splitting. TERIYAKI SAUCE FROM JAPANESESTYLE CHICKEN WITH RICE P100 CHICKEN WINGS Marinate chicken wings in teriyaki sauce, lime juice, clear honey and chopped fresh chilli for at least 1 hour. Put the chicken on a baking…

In what universe can it possibly be okay to put avocado in cheesecake? One of my worst childhood food memories is being served half an avocado at a dinner party held by a friend of my parents. It was presented in the traditional 1970s way: with a spoon. No French dressing, no marie rose sauce and prawns. Just a spoon. I looked at it and gulped. What can you do if the entire plateful in front of you comprises a food you despise? I wasn’t brought up to say, “Sorry, I don’t like this. Can I go home now?” There wasn’t even anything else on the plate under which I could hide some of it. So eat that avocado half I did, with an expression of barely concealed panic. Since…

Food-wise, January means conflicting emotions. Week one: most of us want an antidote to the rich eating of Christmas. Week two: after seven days of abstemious behaviour, it’s cold, it’s wet, work is hectic and I want comfort food (I’ve a feeling I’m not alone here). Yet almost everything you read reminds you a new year should mean a ‘new you’, and there’s an underlying theme to all things food-related: guilt – or, rather, how to avoid feeling guilty about what you eat. This issue rejects that mind-messing notion, in a way that satisfies the yin and yang of the January mood. Prepare for good-for-you recipes that also happen to be comforting… Yes, please! Our team have become expert at creating great-tasting, less calorific dishes for midweek. So…

We’re offering you the chance to win a dining set in Emma Bridgewater’s modern-classic Black Toast pattern, with a baking dish and serving bowl, as well as four dinner plates and four pasta bowls. The set is smart, practical and generously sized – ideal for serving comforting wintry fare. For a chance to win: make our cover recipe meatballs dish, take a picture and share it with us (see how to enter, right). TO ENTER, GO TO deliciousmagazine.co.uk/cookthecover…

1589 Catherine de' Medici, wife of King Henry II of France and dubbed ‘The mother of French haute cuisine’, died on 5 January. Her team of Florentine chefs are thought to have introduced ice cream to France. 1675 Charles II issued a proclamation on 29 December suppressing coffee houses in England (he said they promoted gossiping). On 8 January an outcry forced him to revoke it. 1946 Singer Dolly Parton was born, and this year turns 70, on 19 January. She once said: “My weaknesses have always been food and men – in that order.” 2004 RMS Queen Mary 2 was christened on 8 January. At the time it was the world’s largest ocean liner – the annual tea consumption on board is enough to fill an Olympic-size swimming pool,…

JACK STEIN (SON OF RICK) EXECUTIVE CHEF OF THE STEIN EMPIRE “When I was very young, the family business was a bit of a mystery to me. Mum and Dad would disappear at night to work, but my older brother would make up stories, telling me they were travelling to far-flung places. In winter, Cornwall shut down and we’d go backpacking round the world. I’ve seen enough food markets to last a lifetime, but Mum and Dad were keen for us to eat authentically. It wasn’t until I went to uni, when my flatmates were eating food out of packets, that I realised I’d vicariously learnt how to cook. The only kitchen skill the old man taught me was how to cut a slice of bread – he’d had a…

“I still try to walk into a restaurant like any punter who is overly interested in restaurants. I love them” When I first met Jay ‘The Piano’ Rayner, I was nicely soused on Spritz Américain and he was tall and velvety like an Irish coffee. It was midnight and he’d just stepped off the tiny stage at The Crazy Coqs, a cabaret and jazz space at Brasserie Zédel in London’s West End. He was all aglow following his polished performance with his wife Pat Gordon-Smith, a sinuous sometime jazz singer in an LBD, and his quality sax and double bass players. He was in a world so far away from The One Show , he wouldn’t know Alex Jones from the bloke who sang ‘Walking in the Air’. When we…

HOW WE TEST Our panel are taste experts. We conduct our taste tests without packaging, so our tasters don’t know who produced each product or how much it costs. And to prevent one tester influencing another, the panel aren’t allowed to confer during the tests, so the results you see here are unbiased. This month, we tested malted drinks (prepared according to the pack instructions by adding hot water or hot milk). WHAT WE LOOKED FOR A soothing, well blended, milky-textured drink – not grainy or gloopy. A distinctive malty flavour and subtle hint of sweetness to balance it is key – but anything too sweet got the thumbs down. INSTANT MALT DRINK WINNER Horlicks Traditional, £3.50 for 500g, widely available Inviting milky appearance and strong malty (though not overpowering)…

COVER RECIPE Italian baked meatballs with garlic baguettes SERVES 4. HANDS-ON TIME 30 MIN, SIMMERING TIME 40 MIN, OVEN TIME 10 MIN MAKE AHEAD Make the tomato sauce and garlic butter 3-4 days in advance and chill, covered, or freeze for up to 1 month. You can freeze the uncooked meatballs at the end of step 2 (on trays, then bag up) for up to a month. Or cook the meatballs in the tomato sauce as in step 3, then cool and freeze without the cheese. Defrost to continue. FOOD TEAM’S TIPS This looks like a lot of anchovies, but it doesn’t make your meatballs taste fishy – it just gives them a savoury depth of flavour. If you’re worried, add 6, fry some of the mixture, taste, then add…

“After the big splurge of Christmas, it’s time to rein in the spending – so it’s just as well the less expensive cuts of meat are often the most flavourful. Pork belly is a case in point. This succulent, generous roast can feed a lot of hungry people for under £5 a head. That’s Sunday sorted, then…” LOTTIE COVELL, DEPUTY FOOD EDITOR Pork belly with chorizo, shallot and bean stew SERVES 6-8. HANDS-ON TIME 40 MIN, OVEN TIME 5-5½ HOURS, PLUS RESTING MAKE AHEAD To save time you could slow-cook the pork as in step 2 the day before, then drain and reserve the juices in the fridge (but spoon off the fat first as in step 3). Let the meat cool, then store in the fridge uncovered (make sure…

MENU FOR FOUR, CHOSEN FROM THE BOOK Anchovy tarts Saltimbocca alla romana Braised endives Roast potatoes with olive oil, rosemary and garlic Fruit fool DRINKS Susy Atkins’ wine picks The anchovy tarts need a cool, very crisp wine; a bone-dry, delicate Provençal rosé gets my vote as it works with the saltiness of the fish. For the saltimbocca, a fresh, juicy, cherryish red is best – choose an Italian bottle, either a dolcetto from Piedmont or a simple chianti. Chill a bottle of properly sweet pudding wine such as muscat de rivesaltes for the fruit fool, as a small glass of honeyed golden nectar is fab with the tart streak in rhubarb. Anchovy tarts SERVES 4-6. HANDS-ON TIME 45 MIN, SIMMERING TIME 30 MIN, OVEN TIME 15 MIN, PLUS CHILLING…

SHU HAN LEE Mummy I Can Cook! ( mummyicancook.com ) WHY WE LOVE IT Don’t be misled by the title – there’s nothing babyish about this blog. Shu talks sense, has an artist’s eye – and she can really, really cook. We can’t visit Shu’s blog without developing a serious craving for her Singaporean/ British dishes. WHAT SHE SAYS “Being a graphic artist from food-mad Singapore, it was inevitable I’d end up twirling noodles and tweaking herbs to make food look beautiful – I’m also a food stylist and writer. I began my blog when I left home to prove to my mum that I could cook for myself. This dish is just the sort of thing I love to cook – fresh, simple and packed with flavour.”…

“A good, hot bowl of soup works wonders at this time of year, taking the chill out of my bones and the grump out of my being. These vegetarian recipes have an added bonus: they make use of everyday storecupboard basics, so they’re no trouble to prepare. Add a few finishing touches and you have a complete, colourful meal in a bowl.”MONIQUE LANE, ACTING FOOD WRITER TEAM FAVOURITE Martine Tinney, art editor “Warming dhal is my favourite kind of Indian food and this version makes a comforting supper.” Spicy Mexican tortilla soup with avocado salsa SERVES 6-8. HANDS-ON TIME 25 MIN, SIMMERING TIME 30 MIN, OVEN TIME 5 MIN FOOD TEAM’S TIPS Buy ancho chillies in large supermarkets and online at coolchile.co.uk. Alternatively, use a pinch of chilli flakes instead.…

SERVES 4-6. HANDS-ON TIME 25 MIN, OVEN TIME 35 MIN HOW WE DID IT We reduced the overall sugar content – but you don’t notice this as we boosted the flavour by using maple syrup and black treacle. We also used single cream and yogurt instead of double cream in the sauce, to reduce the amount of fat in the dish. FOOD TEAM’S TIP Greek yogurt or frozen vanilla yogurt, rather than cream, makes a great lower-fat accompaniment. • 80g pitted dates, roughly chopped• 80ml boiling water• 1 tsp vanilla extract• 60g unsalted butter, softened, plus extra for greasing• 100ml maple syrup• 2 large free-range eggs, beaten• 1 tsp black treacle• 100g self-raising flour• ½ tsp bicarbonate of soda FOR THE TOFFEE SAUCE • 1 tsp maple syrup• 1 tsp black treacle• 10g unsalted butter• 2 tbsp single cream• 1 tbsp greek yogurt 1…

Seafood isn’t just tasty – it’s also great for you. So much so that we’re advised to eat it at least twice a week. The Alaskan salmon used in this recipe is naturally lean and low in fat, thanks to the vast swimming space it has in the Pacific, and it’s packed full of healthy omega-3 fatty acids. The salmon is canned straight after it’s caught, so all of that goodness is locked in... and because all seafood from Alaska comes from sustainable sources, you can enjoy your meal with total peace of mind. Try this canapé at your next dinner party. SHORT CUT SUPPER Blinis with Alaskan salmon and dill pâté SERVES 8 AS A CANAPÉ OR STARTER. HANDS-ON TIME 10 MIN MAKE AHEAD Make the pâté up to…

DO YOU REALLY NEED TO… REST CUSTARD MIXTURES BEFORE USING THEM? It’s not essential, but it does make a difference, whether it’s a rich custard base for ice cream or an uncooked custard mixture for puds like crème caramel, lemon tart and bread and butter pudding. With uncooked custards, you beat the eggs and sugar, then add the milk/cream, either cold or warm. Straining the mixture, then leaving it to stand for at least an hour or even overnight, allows air bubbles to rise to the surface, creating a foam that you can easily skim off. When you cook the custard, the result will be much smoother. With cooked custard bases for ice cream, cooling the custard, then chilling it overnight, allows the fat in the milk and cream to…

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home”EDITH SITWELL WINTER RAMBLE Snow settling on a beach… It doesn’t happen in the UK that often, but when it does, it’s magical – and the weather-watchers are predicting an icy January to come. Exhilarating spots to head for a bracing, appetite-charging coastal walk… • No1 choice: Sandwood Bay in Sutherland, Scotland• Camber Sands, East Sussex• Bamburgh, Northumberland• Whitesands Bay, Pembrokeshire, Wales• Holkham Beach, Norfolk• Godrevy, near St Ives, Cornwall• Ballymastocker, County Donegal, Ireland HUNKER DOWN Three simple ingredients for happiness: book, duvet, sofa. The cover of this novel may look like chick lit (what were the publishers thinking?) but bear with me – Sophie’s Bakery for…

SUBJECT: Many happy returns FROM: Leanne Macdonald (and baby Parker) I took the Christmas 2014 issue of delicious. with me on a short holiday to Iceland. I was a new subscriber and I happily planned my festive menu from the magazine, unaware that I was pregnant (needless to say I then had to tweak the recipes I’d chosen, taking out the yummy soft cheeses and alcohol!). I now have a little boy who loves to look at the pictures as I read the magazine to him. To top off a great year, my brother travelled to Iceland at the end of 2015, where he got engaged. I was delighted when I re-read the August issue to find a recipe for Icelandic happy marriage cake. I know what I’ll be baking…

FIRST BITE: HOW WE LEARN TO EAT With January comes the annual onslaught of diet books, some more grim than others. This latest tome from Bee Wilson is a much-needed antidote to that: a sane-view, well-researched book that distils the author’s four decades of learning about how and why we eat (or don’t eat) what we do. An important book that’s worth taking the time to read and digest. £14.99; 4th Estate THE NEW VEGAN Veganism is on the rise, as is the number of meat-free, dairy-free cookbooks. Too many recipe books of this ilk inspire the ‘meh’ response. Áine Carlin’s new one, on the other hand, had us making a ‘to cook’ recipe list (jerk-style cauliflower steaks? Yes, please). Great photos too. £14.99; Kyle Books SPICE YOURSELF SLIM The…

“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 BLENDING POWER & BEAUTY I’ve featured the Smeg retro range before – covetable for its on-trend yesteryear styling and attractive colours. The latest addition is this blender, which is super-powerful – the food team has been putting it through its paces in the test kitchen most days for the past six weeks and rate it highly. £149.99, from euronics.co.uk WINNING cheese I was lucky enough to judge…

The function of an object is integral to the way it’s designed. That’s why it’s important to the engineers at Fisher & Paykel that they see cooking not as a chore, but as a creative act. Their range of high-performance ovens has been designed with this in mind. Each item is built to be relied upon, giving you the freedom to express your creativity in the kitchen and transform everyday meals into culinary creations. Fisher & Paykel products are built to be used just the way you want – whether you’re cooking midweek convenience meals or weekend gourmet suppers, simple heat-and-eat or a family feast. It’s a range inspired by real life. • For more information and to buy, visit fisherpaykel.com…

“Some food demands a good dollop of mustard. A rare rib-eye steak, roast beef and Yorkshire pud, thick slices of baked ham, pork pies… This very British condiment adds a pungent kick to dishes and is an essential ingredient in many chutneys and pickles. But what are its origins? The mustard plant was brought to northern Europe by the Romans, who ground the seeds and mixed it into a paste with grape must (hence the name). By the 17th century England and France were centres of mustard production. The French mixed it with the juice of unripe grapes or vinegar to keep it pungent, while in England, fiery Tewkesbury mustard – with horseradish – was the norm. In 18th-century England, it was discovered you could dry mustard seeds, then grind…

“When my mum first arrived in 1960s London from sunny Cyprus, the air was smoggy and the weather cold. After the initial shock, she quickly found work as a seamstress, met my dad and settled in east London. As we grew up, my two sisters and I enjoyed traditional Mediterranean cooking, with my parents entertaining us with stories of back home. Comfort food had real meaning and my mother, a fabulous cook, fed us well. One of her favourite dishes, macaroni cheese, or firin makarna (‘oven macaroni’) in Turkish, was one of those lovingly prepared meals that we devoured. It was mostly made for special occasions such as Bayram (Eid) or Christmas. When she served it, my mother would remind us of one of her first…

Former workmates Rosie, Alice and Clara met six years ago at the popular café and cookbook shop Books For Cooks in Notting Hill. Rosie and Alice worked front of house, Clara was in the kitchen. “When a new cookbook came in, we’d choose recipes from it to serve in the café,” explains Alice. “It was a nice way to get to know the books.” The girls have since gone their separate ways career-wise, but they still gather regularly to pore over much-loved classics and put the recipes to the test. They invited delicious. to a cookalong. In the spotlight was Simon Hopkinson’s Roast Chicken And Other Stories . “It’s full of simple, flavoursome recipes – proper home cooking,” says Rosie. “It’s a bit old school,” adds Alice, “but the recipes…

“Free sugars are loaded with calories and nothing else of nutritional value; they’re linked to type 2 diabetes, obesity, heart disease and tooth decay” We all enjoy sweet treats now and then, and even anti-sugar campaigners don’t begrudge us an occasional slice of cake. But most of us need to cut back on sugar – a hard task when it comes in so many forms and hides in unlikely places. The smart way to start reducing our intake – and navigate all the misinformation – is to be informed. THE SCIENCE BIT In order to function, our bodies need glucose, which is broken down from carbohydrates in food. Complex carbohydrates such as wholegrains and vegetables are converted into glucose and enter the bloodstream slowly. They’re also packed with nutrients. Added…

NEW MIDWEEK PROMISE Your guarantee for every recipe in this section: NO MORE THAN… • 10 ingredients• 30 min hands-on time• 650 calories per portion• 10g sat fat per portion PLUS… • No unnecessary added sugars• Minimal washing up UNDER £5 MEAL Fried eggs with spicy onions and spinach SERVES 4. HANDS-ON TIME 25 MIN • Butter for frying and spreading• Oil for frying• 4 portobello mushrooms, sliced• 3 onions, sliced• Worcestershire sauce, to taste• Tabasco sauce, to taste• 100g young leaf spinach• Juice ½-1 lemon• 4 large free-range eggs• 4 ciabatta rolls, toasted 1 Put a knob of butter and a drizzle of oil in a large frying pan over a high heat. When the butter is foaming, add the mushrooms and cook for 6-8 minutes until golden brown, stirring regularly. Remove and set aside. 2 Turn the heat to low, pour a little more…

GRAB A BARGAIN • Cimarosa Merlot 2013, South East Australia (£4.49, Lidl) Glows with plump, red berry fruit, with an appealing juicy finish. Cheerful stuff. • Extra Special Old Vine Garnacha 2014, Cariñena, Spain (£5, Asda) Another steal from Asda’s brilliant Extra Special range. The sturdy black cherry and plum flavours are great with warming game casseroles. • Miguel Torres Days of Summer 2014, Itata Valley, Chile (£9.99, or £7.49 when you mix and match 6 bottles, Majestic) Succulent, scented off-dry white that recalls warmer months. Think sunny honeysuckle, white peaches and sweet green grapes. FRIDAY SPECIAL • Campo Viejo Rioja Reserva 2010, Spain (£10.80, down to £8 until 19 January, Tesco) One for roast lamb, this oak-aged rioja, with wild strawberries and vanilla at its heart, needs snapping up while on offer. • Les…

“These spicy Sichuan-style pork wontons are a perfect warming starter for winter. They’re called chao shou , which means folded arms, because of their shape. Like many Chinese dishes, they’re as much about textural contrast as they are about flavour. They’re delightfully slippery and come with an intense, aromatic sauce. The dish is a favourite at my restaurant in London’s Shard.” MEET THE CHEF Bing is head chef of the loftily sited Hutong restaurant, up on the 33rd floor of The Shard in London. He specialises in northern Chinese cooking, and his globe-trotting career has taken him from China to Malaysia and Barcelona. In January 2015, Bing moved to the UK to become Hutong’s head honcho. YOU WILL NEED FOR THE WONTON DOUGH • 250g plain flour,…