Delicious UK February 2016

For true food lovers, the pursuit of happiness doesn’t have to involve grand schemes and unattainable dreams. When it’s cold, grey and drizzly outside, the simplest dish, made with care, is enough to bring cheer. Rich, savoury stews and sticky puddings evoke memories of childhood and bring comfort on a grand scale. Add good company, gentle lighting and something special to sip and you’ll have everything you need to make winter wonderful. The quick, warming winter supper: sprouting broccoli and pea pesto gnocchi SERVES 4. Put 200g sprouting broccoli (green or purple) and 100g frozen peas in a large bowl, pour over a full kettle of boiling water, then leave to stand for 1 minute. Drain. Bring a large pan of water to a rolling boil. Meanwhile, in a food…

This warming issue is designed to bring cheer to your February. But it’s not just food that warms the heart’s cockles. Hearing about people who do inspiring things has exactly the same effect. As soon as I discovered how menus are put together at Café Murano restaurants, I was keen to tell the story in delicious.The whole team, from waiters to bar staff, sit down and eat new dishes, giving feedback that influences what does (and doesn’t) make it onto the menu. It’s an approach similar to how we put together delicious. I’ve never understood why some organisations create a closed-door, hierarchical working environment, when an open atmosphere proves time and again that the best ideas can come from the most junior members of a team. When we…

IT’S LOVE Scallops are delicious; the town of Rye on the South Coast is historic and beautiful. Combine those good things and you have a recipe for a week’s worth of wonderful events. Tastings and demos will carry on all festival long, and you’ll also find special scallop dishes on Rye restaurant menus. Rye Bay Scallop Week runs 20-28 February. Prices for events vary; visit scallop.org.uk for info BEHIND THE SCENES The delicious. blog is where our whole team write about the things we’ve tried and experienced. It complements the magazine so you’ll find bonus recipes and features such as an interview with Australian food writer Donna Hay, star of this week’s midweek feature. Visit deliciousmagazine.co.uk/blog. HEIGHT OF FASHION Visit the Vogue 100: A Century of Style exhibition at London’s National…

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

subject: Superfood madness from: Jo Roberts While I sympathise with Viv Groskop’s dislike of avocados and their use in everything from chips to cheesecake (January, p130), I think the real problem is not the avocado itself but the ‘superfood’ status to which it’s been elevated. Over the years, a number of foods have been given this label (quinoa, bulgur wheat and kale to name a few). As a result, food writers, bloggers and celeb chefs have exacerbated the fad by forever presenting us with ‘new and interesting’ ways to cook/eat/serve them. I, for one, have been eating these ingredients for years and to me they’re not superfoods – they’re just great things to eat. subject: Like an old friend from: Alex da Costa I want to thank you for the…

Pulled pork has taken the nation by storm, but did you know how easy it is to cook at home? PULLED PORK FAMILY FEAST SERVES: 6, plus leftovers PREPARATION TIME: 25 minutes COOKING TIME: Around 6 hours INGREDIENTS 1.6kg (3lb 8oz) shoulder of pork (remove the rind if you wish) 2tsp each salt and freshly ground black pepper 2tsp each ground cinnamon and ginger 1½tbsp dark brown sugar TO SERVE 1kg (2lb 4oz) new potatoes 2tbsp olive oil, plus extra to drizzle 12 plums, halved 500g (1lb 2oz) purple sprouting broccoli A knob of butter 1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork later. Unroll the joint and place in the tin. 2. Mix the…