Delicious UK May 2016

Two bank holidays, summer not far away, birds nesting… May is the month of opportunity (the clue is in the name) when you can – you must – head outside into the countryside on bright, fresh days to walk, breathe and snatch a moment of secret calm. In the kitchen, the enticement is just as strong: spring veg is at its best, there are new potatoes in all their soft, buttery glory, and tender spears of asparagus cry out for a smoky, salty overcoat and a dunk in runny, golden yolk. Start the day with joy… At ease… ASPARAGUS AND PANCETTA SOLDIERS WITH SOFT-BOILED EGGS SERVES 2 FOR BREAKFAST. READY IN 15 MIN Wrap each stalk of a 230g bunch of asparagus in 2 thin slices of pancetta (you’ll need…

There are a few key moments that whisper full-on spring is here. One is the arrival of British asparagus in the shops – joy; another is stepping into a woodland full of bluebells and shafts of sunlight, the air quiet and still apart from the sound of bird song and maybe the snuffling of a scruffy dog among the flowers. All the better if you can round up friends to come with you, leaving things simmering in the oven while you walk. Lottie Covell’s French onion soup, laced with sherry and topped with bubbling cheesy crusts, is the best type of slow-cook dish… The smell that welcomes you home as you step through the door will make everyone weak at the knees. Find the recipe (and other slow-simmer…

A SPRING WALK Visit Archerfield walled garden in East Lothian, Scotland, where they’re restoring the estate’s kitchen garden, planted in the 18th century. There’s a café, shop, deli and microbrewery, which offers tours. Perhaps buy lunch and, if it’s a day of warm spring sunshine, find a spot to enjoy it along the woodland walk, along with a couple of bottles of Archerfield Fine Ale. archerfieldwalledgarden.com BOOK NOW… …for the ‘world’s greatest menu’ at Auction Against Hunger in London. Top chefs such as José Pizarro (below) and Street Feast’s urban food hawkers will raise money for Action Against Hunger, which fights child hunger worldwide. Tickets cost £62.70 at eventbrite.co.uk. For a chance to win one of three pairs of tickets, visit deliciousmagazine.co.uk CHELSEA AHOY! The flower show of the year…

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…

Cook the cover this month and you could win two luxurious nights at Dartington Hall, near Totnes in Devon. The winner and a friend will enjoy dinner on both nights in the two-AA-rosette restaurant, with a hearty breakfast in the morning to set them up for exploring the vast grounds and further afield. The winner will also receive a hamper packed with locally made, artisanal goodies from The Shops at Dartington, on the edge of the estate. dartingtonhall.com; shopsatdartington.co.uk FOR A CHANCE TO WIN… Make the rhubarb and amaretti cake on our cover, take a picture and share it with us (see left). MARCH’S COOK THE COVER WINNER · Laura O’Brien wins a weekend away for her beautiful vanilla and blood orange cheesecake. TO ENTER, GO TO deliciousmagazine.co.uk/cookthecover…

SUBJECT: Ray of sunshine FROM: Jennifer Iden I’ve been an avid reader of delicious. magazine for years but recently, since the diagnosis of my son’s autism, I’ve used it as a means of escape from the tantrums. I was inspired by the simplicity of the lemon curd recipe from the April issue [p116] and it was like sunshine in a bowl. It was quick and easy enough to complete without interruption, and my son has just devoured the curd on pancakes. A winning recipe in every respect – thank you. SUBJECT: Renewed inspiration FROM: Karen Newstead I used to have a delicious. subscription but after letting it run out I hadn’t bought it for a year or two. After picking up the March issue I realised what I’d been missing……