Delicious UK Nov-18

PHOTOGRAPH: PAUL MITCHELL “I can hardly believe 15 years have passed since the launch of delicious. magazine, and it’s a privilege to have been the editor for eight of those years. Where did that almost-decade go? Since we began we’ve had three addresses, produced 18 babies among us, created 11,611 recipes (including 84 cheesecakes and 796 chicken dishes) and used 5,430 packets of butter and a staggering 33,304 eggs. What a list! When we sat down to plan this issue, we debated how to mark our special celebration in an exciting yet genuinely useful way and decided the anniversary was a fine excuse to gather the ‘best of everything’ in one issue: 10 all-time favourite recipes, each given a sensational new twist; favourite books from top food writers; the best…

1 VISIT… the Charles Dickens Museum in London WC1, where a new exhibition, starting on 28 November, will explore Victorian food as served by Dickens at home and cooked up by his characters. On Thursday 6 December 6.30-8.30pm, you can join the exhibition’s guest curator, food historian Pen Vogler, for an after-hours visit to try treats such as smoking bishop jelly and Dickens’ punch. Discounted tickets for delicious. readers cost £15 (numbers are limited); to book (from 1 November) call 020 7405 2127 or book online using the code ‘delicious175’; dickensmuseum.com 2 EAT… at Dusty Knuckle Pizza, 2018 winner of the Sustainable Restaurant Association People’s Favourite Restaurant award, as voted for by the public (including delicious. readers). Run by a husband and wife duo, the Cardiff eatery won praise for…

Caramel clementines (above) Peel and slice 4 clementines and put in a heatproof bowl. Melt 175g golden caster sugar with 4 tbsp water in a heavy-based pan until dissolved. Increase the heat and boil until it turns deep amber in colour, then remove from the heat and whisk in 2 tbsp triple sec or Grand Marnier (be careful as it will spit). Pour over the clementines and serve with ice cream, pistachios and pomegranate seeds. Clementine and bay gin Peel and cut 6 clementines into segments, then put in a large Kilner jar and squeeze over the juice from the clementine pith left behind. Add 1 heaped tbsp golden caster sugar and 6 bay leaves, then pour over 500ml gin. Stir, then store in a cool dry place for 2…

1 COUSCOUS (2007) When Slimane, an Arab immigrant, is made redundant he sets out to open a restaurant, serving North African food in the French port of Sète. This laconic gem of a film is about people who feel French but find themselves othered by their culture. It’s tragicomic, unsentimental stuff with a touch of Big Night about it. And there’s nothing wrong with that. 2 LIKE WATER FOR CHOCOLATE (1992) Mexican magic-realism. Youngest daughter Tita is forbidden to marry. When her love Pedro is betrothed to her sister, Tita throws herself into her cooking, only to find that she can transfer her emotions via her food. Sensual, romantic and the most gorgeous-looking food in cinema. 3 MOONLIGHT (2016) Barry Jenkins’ Oscar winner is memorable for many things, not least…

“Happy birthday, delicious.!” PRUE LEITH “Congratulations on 15 years of delicious. inspiration. The magazine is a sheer joy to read and long  may it reign.” MATT TEBBUTT “Huge congrats on your 15th birthday. delicious. is always inspiring, keeping me on my culinary toes. Thanks, too, for always being supportive of me and my career. Cheers to another 15 delish years – hic hic hooray!” CHING-HE HUANG “Happy birthday and thanks for all the deliciousness!” NIGELLA LAWSON “Happy birthday dear delicious.! 15 years of inspirational magazines published. What an outstanding achievement!” ANNA HANSEN “Happy happy birthday to everyone at delicious. To make great food you need happy  people, so enjoy celebrating a wonderful 15 years.” DAN DOHERTY “Many happy returns to delicious. magazine and the lovely people making it.” YOTAM OTTOLENGHI…

STAR EMAIL SUBJECT: Home is where the hearty food is FROM : Amy P My sister and I have just moved into our new flat after years of saving for a deposit. As we’re both keen cooks and love reading delicious. she suggested we buy a subscription together. For our housewarming dinner we made Angela Hartnett’s Italian sharing menu from the September issue [p34], and your October magazine has given us quick weeknight dinners from Ottolenghi [p48] and the perfect sticky toffee pudding recipe for our first Sunday roast [p88]. Thanks to you, our tiny flat feels like the home we’ve always wanted, and we can’t wait to share more of your recipes with friends and family around our new Ikea dining table. SUBJECT: Stop eating everywhere! FROM : Diane…