Delicious UK April 2016

The quick recipe MAPLE, PARMESAN & ROSEMARY SWEET POTATO CHIPS SERVES 4 AS A SIDE OR SNACK Heat the oven to 200°C/180°C fan/gas 6. Slice 3 large sweet potatoes into long thin chips (no need to peel). Toss them in 2 large non-stick roasting tins (the biggest you have) with 4 tbsp olive oil and 2 tbsp cornflour, splitting it between the tins. Scatter with sea salt and roast for 20 minutes. Drizzle over 4 tbsp maple syrup and scatter over 4 snipped rosemary sprigs, then return to the oven for 10 minutes. Grate over a generous amount of parmesan or vegetarian alternative, then cook for another 10-15 minutes, turning the chips occasionally. When caramelised, crisp and fragrant, scatter with more sea salt and serve immediately with griddled steaks, or…

Smell… That’s often the first thing that entices you to eat something, isn’t it? It’s the best welcome when you walk into someone’s house and your nostrils are teased with the aroma of a casserole cooking in wine, or the warm yeasty smell of baking bread emanating from the kitchen. It sells houses; it encourages people to abandon their shopping list and detour to the bakery counter at the supermarket; it can win you friends. I have good news… Between pages 66 and 67 of this issue you’ll find part two in our Collector’s Edition series. This time the entire pull-out-and-keep 16-page section is devoted to spectacular breads. There’s a glossy challah, a ciabatta rich with olive oil, fluffy rolls, simpler white and granary loaves and special breads to…

SPRINGTIME FORAGING If you stumble across a woodland carpeted with wild garlic it’s one of nature’s show-off moments – all white flowers and glossy, dark green lushness. The blooms are like clusters of little stars (though wild garlic is best for cooking before the flowers appear). The smell of garlic will tell you if you’re in the right spot. For cooking, treat the leaves like a garlicky spinach. Find fantastic recipes from Debbie Major at deliciousmagazine.co.uk/ wildgarlic. BINGE TV Author Michael Pollan’s food ethos is simple: cooking meals at home, from scratch, is the single most vital thing you can do to improve your health. If you’ve yet to see his docu-series for Netflix, it’s not too late. The four visually stunning episodes of Cooked , Fire, Earth, Air and…

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 this…

If your ideal weekend involves wonderful food in luxurious surroundings, this competition is for you. We’ve teamed up with Best Loved Hotels to offer an indulgent break for two at Ashdown Park Hotel and Country Club in East Sussex, nestling in 186 acres of grounds and surrounded by the ancient Ashdown Forest. Our winner and guest will enjoy a two-night stay in one of the hotel’s plush, spacious suites. You’ll have full use of the country club facilities, including steam rooms and swimming pool, to make your break even more relaxing. After breakfast, spend the day strolling through the grounds or teeing off at the golf course to work up an appetite ahead of the evening. Dinner – for you and your guest, on one night of your stay –…

It’s ever-covetable kitchenware that’s beautiful and built to last – and we have four Le Creuset pots and dishes to give away, including this large cast-iron casserole. An all-time classic in cool mint, it’s from the vibrant new Vida Brazil range, which celebrates the carnival colours of Brazil, host of this year’s Olympics. Are you feeling suitably competitive? Time to get cooking… For a chance to win… Make the tarts on our cover, take a picture and send it to us. THE FEBRUARY COVER WINNER • @francesbakes wins a foodie stay for two in Devon, after making these perfect-looking crumpets. Well done, Frances. TO ENTER AND FOR FULL PRIZE DETAILS, GO TO deliciousmagazine.co.uk/cookthecover…