Delicious UK March 2016

The Easter break falls early this year, at the end of this month, which means those much-looked-forward-to days of celebration are almost here… Time to start planning for a lazily long weekend of relaxing and feasting, chocolate and joy. It’s likely to be chilly, though, so crank up the heating, get good things cooking, fill your house with bunches of sunny daffodils and create the moments fond memories are made of. The five-minute recipe: quick apple rarebits JUST THE THING TO TOP A WARMING BOWL OF SOUP... SERVES 4 Set the grill to medium-high. In a food processor, whizz 100g chopped mature cheddar, 50g chopped gruyère cheese, 60ml good quality stout or porter, 1 tsp English mustard, 1 tsp Worcestershire sauce and 2 medium free-range egg yolks. Season well, then…

Special… A word that sums up this Easter issue, which has so many new things to tell you about. First, a tactile moment: feel the paper the magazine is printed on… It’s thicker and it’s glossier – to show off the food pictures in even more glory. Then, if you turn to p74 you’ll find an extra 16-page Collector’s Edition of glorious new chocolate recipes. The beauty is, the section is printed on extra-thick paper and each page is perforated so you can tear out just one or tear them all out. Big thanks to experts Richard Bertinet, Edd Kimber, John Whaite and Paul A Young who’ve created, with the delicious. team, recipes so luscious I guarantee you’ll want to speed-melt chocolate. My top choice is the pretzel…

DANCES WITH DAFFODILS They (spookily) opened before Christmas as far north as Chester, but up on the North York Moors, March should still be a good time for daffs. A renowned place to walk and enjoy the cheery trumpets is the Farndale Daffodil Walk. It runs along the River Dove and is a 3.5km circular route – just far enough to work up an appetite for an après-walk pub lunch by a crackling fire. Download the route at northyorkmoors.org.uk . SPUDS ON FILM Imagine being left behind on Mars… That’s the story behind Ridley Scott’s acclaimed movie The Martian . Astronaut Matt Damon’s struggle to survive involves potatoes – which is why spud supremo Albert Bartlett has partnered with the home entertainment release (on Digital HD, Blu-ray…

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. KNOWHOW Whenever you see this…

It’s the ultimate food lover’s prize: a weekend for two overlooking beautiful Dartmouth with a one-day cookery course at the Manna from Devon Cooking School. As well as enjoying two nights’ B&B accommodation, you’ll learn how to cook in a wood-fired oven and have time to explore the area’s natural beauty. mannafromdevon.com For a chance to win… Make our cover cheesecake, take a picture and share it with us (see left). JANUARY’S COOK THE COVER WINNER · Elisa Brandom wins an Emma Bridgewater dinner set for her winning meatballs (with a little help from Bruce the bulldog). TO ENTER, GO TO deliciousmagazine.co.uk/cookthecover…

SUBJECT: Quality time From: Liz Whishaw My husband and I run our own business and have three daughters aged seven, five and three. It can be difficult to find family activities we all enjoy, but your magazine has provided us with a way of spending quality time together – talking, cooking, tasting and discussing. Every month, when the new issue drops through the door, we all look through and see which recipes we’d like to try. We’ve been doing this for a year now and it’s my favourite thing to do as a family. Not only are my girls getting involved and learning to cook, but they’re also trying so many new foods. Thank you for providing us with the starting point for something that’s become precious to us. Who…