Innholdsfortegnelse for July 2016 i Delicious UK

The easy one… CORN ON THE COB WITH ROASTED GARLIC & HERB BUTTER V SERVES 2. HANDS-ON TIME 15 MIN, OVEN TIME 30-35 MIN, PLUS COOLING AND 1 HOUR CHILLING Heat the oven to 200°C/180°C fan/gas 6. Cut off and discard the very top of 1 garlic bulb. Drizzle over a little olive oil, then wrap in foil and bake for 30-35 minutes until soft. Allow to cool, then squeeze the soft garlic flesh from each clove into a bowl. Mix 50g butter, 20g finely grated parmesan (or vegetarian alternative) and 1 tbsp chopped fresh coriander with the garlic. Lay a small sheet of cling film on a work surface. Spoon the garlic butter down the centre, then roll the butter in the cling film to form a sausage shape.…

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…

1 Prince was my all-time favourite. I’m revisiting Purple Rain, Kiss and Under the Cherry Moon. 2 David Sanborn (saxophonist) and some light jazz when I cook alone. 3 Rihanna (Work), Lukas Graham (7 Years) and Calvin Harris inject some fun into cooking sessions when the kids are in the kitchen with me. 4 Culture Club, The Police (Every Breath You Take is an all-time favourite) and Elton John (I’m Still Standing) when I’m feeling nostalgic. 5 Something mellow from Sade and Adele to help me wind down after a big evening . Anjum Anand, TV chef, cookery writer and founder of The Spice Tailor sauces…

In 2001, Sotheby’s auction house sold an 89-year-old biscuit that had been taken from The Titanic before her ill-fated voyage. It was listed as “An extremely rare biscuit”, in “almost perfect condition with no signs of moulding”, and sold for £3,525. The 6.2cm diameter biscuit made by Carr’s of Carlisle had been taken by Captain Morris Harvey-Clarke at a pre-launch party in 1912 and was handed down through his family, from generation to generation.…

Brown sugar and chilli chicken wings SERVES 4-6. HANDS-ON TIME 10 MIN, BARBECUING TIME 20-25 MIN (OR GRILLING AND OVEN TIME 35-46 MIN), PLUS MARINATING •  16 British free-range chicken wings• 2 tbsp brown sugar• 150ml chilli sauce (we used Lingham’s)• 1 tbsp celery salt• Finely grated zest 2 limes, juice 1, plus wedges to serve• Charred sweetcorn cobs and a salad made with iceberg lettuce and blue cheese to serve 1 Put the chicken wings in a large non-metallic bowl along with the sugar, chilli sauce, celery salt, lime zest and juice. Mix thoroughly to coat the wings, then cover and set aside to marinate for at least 1 hour or up to 24. (Transfer to the fridge if marinating for 2 hours or more.) 2 When ready to cook, light the barbecue or…

“As anyone who’s been there knows, there’s something about Cornwall. And on the day of our shoot, the county seemed to be putting on a show especially for us. Sunshine blazed suddenly in a sky that had been unremittingly grey, turning the sea at Port Isaac the deepest shade of steely blue. We sent up a thank you, as our outdoor seafood feast demanded a glorious day, and it seemed – just this once – the weather gods were on our side. This menu was designed in the spirit of summer by the coast… Shellfish straight off just-moored day boats, laid-back cooking and dishes begging to be eaten with fingers – the sort of food that brings people together in the best possible way.” REBECCA WOOLLARD, FOOD EDITOR SUMMER MENU…

“This is a summer showstopper that I love to cook at home. The chicken juices flavour and soften the rice, and the broad beans, watercress and sweet lemons give the dish its freshness. I like to serve it family-style, on a big platter in the middle of the table, then I carve and everyone helps themselves.”RICHARD BAINBRIDGE, CHEF A BIT ABOUT RICHARD He’s familiar face on the BBC’s Great British Menu , and Richard’s culinary career began at the tender age of 16. He’s worked with chefs such as the Roux brothers and Galton Blackiston, and was head chef at Galton’s Morston Hall in Norfolk before becoming chef-owner of Benedicts in Norwich in 2015. Pot-roast chicken with pilaf rice, broad beans and lemon SERVES 4. HANDS-ON TIME 55 MIN, OVEN…

SHELLFISH A common problem with frozen prawns/scallops is water being added to them to increase weight, and thus the price at which they can be sold. MANUKA HONEY The UK consumes about 1,800 tonnes a year (around 10,000 tonnes are sold globally). However, annual production is only 1,700 tonnes. CHICKEN Water is often added to increase the weight and price. This is not illegal; fraud occurs when it’s labelled as chicken, not ‘chicken with added water’. OLIVE OIL One of the most adulterated products. Oil made in Spain is often passed off as Italian; standard oil is also sold as extra-virgin or bulked out with hazelnut oil. FRUIT JUICE Some juices contain banned additives, such as vegetable oil with added bromine. Others are passed off as freshly squeezed when they’re…

Hurrah for new Italian whites in the shops this summer, making a welcome change from oceans of rather dull pinot grigio (PG). Italy has plenty of white grape varieties – many from the hot, volcanic south. Greco di tufo delivers fresh apple and pear flavours, while falanghina is more peachy. I like fiano, mainly grown in Sicily, for its juicy citrus streak. All tend to be dry and unoaked but with more personality than PG – better, frankly, for summer food, such as fish, seafood, creamy pasta sauces or green veg such as courgettes, globe artichokes or fennel. So if you want more characterful Italian whites this season, head south. From Sicily, Truly Irresistible Fiano 2014, Benevento, Italy (The Co-operative, £6.99) is a gold medal-winning star, tasting of juicy satsumas…

The traditionally produced Marqués de la Concordia Selección Especial Brut is ideal for summer days. It’s crisp, light and wonderfully fresh. Find this Cava on Amazon for £10.99. Voted Best White Wine of the World (Concours Mondial de Bruxelles 2012), the Hacienda Zorita Vega de la Reina Verdejo, produced the Spanish wine region of Rueda, is a punchier alternative to sauvignon blanc. A crisp, delicate wine with stone fruit flavours and a hint of herbs, it’s perfect to enjoy on a long sunny afternoon. Find this wine at Amazon and Ocado from £9.99. The Lagunilla Gran Reserva is perfect with meaty tapas. Aged for more than six years in the famous Rioja region of Spain, this elegant wine is well rounded and mature, with ripe dark fruits and hints of…

Lighter pizza margherita MAKES 1 LARGE PIZZA (ENOUGH FOR 2). HANDS-ON TIME 35 MIN, OVEN TIME 15 MIN HOW WE DID IT We used a thin base, which is less calorific and makes for a wonderfully crisp crust. The base is made with just self-raising flour and water, so it’s really simple and quick, as it doesn’t need to rise or prove. We also reduced the cheese as real Italian pizzas don’t come covered with an oily slick of melted cheese. FOOD TEAM’S TIPS Add other toppings, such as sliced salami, blanched baby veg, halved olives, anchovy fillets or artichokes. You can use cheaper mozzarella (sold in blocks, often as cooking mozzarella) for pizzas. The fresh stuff can release too much moisture during cooking. FOR THE BASE • 200g self-raising flour,…

HALF WHITE, HALF BROWN SUGAR (ORIGINAL RECIPE) • How they baked These spread out a bit as they baked and had a slightly raised middle. • Appearance Golden brown with visible melted chocolate chips. • Texture A nice crisp edge with a soft chewy centre, without being too soft or moist. • Flavour The biscuit had a sweet rich taste that perfectly complemented the dark choc chips. ALL WHITE CASTER SUGAR • How they baked They were ready 5 minutes earlier than the recipe said. The mixture spread out a lot as it cooked, making thinner cookies. • Appearance Pale in colour; the chocolate chips melted nicely. • Texture Very crunchy and drier than the original recipe, but with more snap and a crumblier texture. • Flavour The sweetness slightly overpowered…

“I love these buns – their light texture makes them an excellent match for a big, meaty burger. The delicate aniseed flavour permeates the bun without being overpowering, and it also goes well with fish and even sweet things. You can use other herbs if you prefer, but fennel is great because of its versatility – plus, it aids digestion… What more could you ask for?” MEET THE CHEF Birgit was born and raised in Bavaria, Germany, then moved to London in the mid-1980s, where she worked as a broker. But her passion for cooking, bestowed upon her by her mother and grandmother, came to the fore and after 11 years in the Square Mile she decided to pursue her dream of setting up a bakery. Frankonia the Bread House…

I have a gripe … If I hear one more person telling me women aren’t interested in either cooking on a barbecue or eating barbecued meat, I might have to throw a few (sucked clean) spare rib bones at them. Where does this sexist claptrap come from? Who doesn’t enjoy sitting in the garden on a sunny day, the smell of sticky charred meat permeating the air (followed by the eating of said sticky charred meat)? And it’s satisfying to do the cooking, too – especially if you’re experimenting with something different, like food editor Becks’s slow-cooked salt beef (July’s cover star), finished off to finger-licking perfection with a blast on the barbie. As much as food is emotive and evocative, it’s a thought-provoking subject, and I was shocked…

SUBJECT: Ray of sunshine FROM: Emma Hall Six months ago I had my first child, a little boy. It took time for me to recover from the birth and those early weeks and months of his life felt like a merry-go-round of feeding and changing, not helped by the dark winter days. One of my saviours was your magazine popping through the door every month. While feeding my son I would flick through and make future plans to cook all the food that, back then, I never seemed to have time to make. As my son has got older – and easier – I have happily been cooking quick, easy and tasty recipes from my store of back issues. Thanks, delicious. , for being a ray of sunshine for me…

1568 When Alexander Nowell, the dean of St Paul’s Cathedral, was going fishing on 13 July, he poured some locally brewed ale into a wine bottle and corked it so it wouldn’t spill, thus inventing bottled beer. 1908 Celebrated food writer MFK Fisher was born on 3 July during a heatwave in the American Midwest. Known for her poetic yet practical prose, she once mused how “Probably one of the most private things in the world is an egg before it is broken”. 2000 Despite the UK changing over to metric weights in the 1990s, a Tesco survey on 17 July revealed nine out of 10 customers still thought in imperial when weighing items. The supermarket did a U-turn for a while and put imperial weights back on packaging alongside…

POLSKA: NEW POLISH COOKING £25, Quadrille, out 14 July Fabulously named author Zuza Zak, food writer, TV producer and native of Poland, rounds up a vibrant collection of recipes from her homeland. Yes, there are dumplings galore (a whole chapter) and goulash, but there’s much, much more, including a fascinating dash of food history. DINNER TONIGHT: 200 DISHES YOU CAN COOK IN MINUTES £20, Mitchell Beazley, out 14 July This book from The Times recipe writer Lindsey Bareham will solve the midweek meal conundrum. The recipes, collected from her daily column, are in her trademark real-time style (prep is done in the order it’s needed, not in advance) and there are lots of seasonal veg recipes. No photographs but the simple line drawings by Lucinda Rogers are sweet. STIRRING SLOWLY:…

These pages are about us doing the hard work so you don’t have to… Joy! We’re sent anything from 40 to 100 new products a month, and we really do try them all: tasting, smelling the aromas, testing gadgets. Only if they’re useful, good-looking and value for money do they get the delicious. seal of approval. KAREN BARNES, EDITOR RECIPE FOR HEAVEN Garden, sunshine, scones, strawberry jam (top choice: Tiptree Little Scarlet) and tea drunk from a proper cup and saucer (it’s the law). I like the punchy colours of this set from T2, made from fine bone china so it has the requisite delicate edge. Moroccan Tealeidoscope Iced Orange Cup and Saucer, £25; t2tea.com INSPIRED by the sea Handprinted on 100% cotton, the new line-drawn fish designs…

THE COOKBOOK The Bountiful Kitchen: Delicious ideas to turn one dish into two by Lizzie Kamenetzky (£16.99; Kyle Books) TESTED BY Susan Low Leftovers. Some people love them, some can’t abide them, seeing them as the food equivalent of zombies – just when you think you’ve buried the last scrap, they rise again to haunt yet another mealtime. Author Lizzie Kamenetzky is a dyed-in-the-wool leftover lover – so much so that she’s written a whole book about them. The premise of the book is that you cook a lot of one thing, then use what’s left as the basis for another meal or two. Leftovers from sticky braised short ribs are turned into Thai beef salad or beef summer rolls; root vegetable gratin is given a new lease of life…

“Both my grannies were amazing cooks, so it seems only natural that I inherited their interest in all things edible. My own career in the kitchen began 25 years ago in Sydney, and cooking is still about creating delicious meals – handmade, elegant food prepared with love and integrity. I hope you find some inspiration among these dishes from my new book – or maybe a few new favourite recipes to add to your own collection, passing them down as these have been passed down to me.” SIMMONE LOGUE 1&2 THE LAZY BRUNCH Corn fritters with crispy bacon, red pepper jam and soured cream SERVES 6; MAKES 12 FRITTERS. HANDS-ON TIME 40 MIN, PLUS RESTING “ This gluten-free brekkie combo is a winner. You can also make the fritters canapé-size…

LAST CHANCE TO BOOK! Choose from any (or all!) of the following evenings… WEDNESDAY 13 JULY, 7PM How to break into the food business with Eric Lanlard (top right), Olia Hercules and Eleonora Galasso Star authors share their experiences. WEDNESDAY 7 SEPTEMBER, 7PM An evening with Diana Henry She’s loved for her recipes and her evocative writing, and this marks the release of Diana’s 10th book, Simple. WEDNESDAY 5 OCTOBER, 7PM How to make it in the restaurant business with Dan Doherty, Palomar and Bone Daddies Hot-right-now chefs such as Mr Doherty (centre right) tell all. WEDNESDAY 2 NOVEMBER, 7PM 40 years of wine with Hugh Johnson One of the world’s foremost wine writers shares the fascinating stories he’s accumulated over the decades. WEDNESDAY 30 NOVEMBER, 7PM Season’s Eatings with…

“The British love of curry isn’t a new thing. I have a dog-eared copy of Mrs Beeton’s Cookery Book, printed in 1892, that belonged to my late grandmother. It contains numerous recipes for curry and other savoury Indian-inspired dishes, all of which call for curry powder. How times have changed. I cook a lot of curry but I’d never dream of reaching for a jar of ready-mixed powder. I prefer the mix of whole and ground spices that most recipes call for these days. Pre-mixed commercial curry powder is rarely used in India and even then only for convenience rather than as a preference. In the south of India, the closest you’ll get to a curry powder or masala (a combination of spices) is sambhar powder, a dried spice blend…

Dear reader delicious . is a magazine created to inspire your cooking every day, from midweek meals to show-stopping food for friends. It’s also about teaching new skills and knowledge to make you a better cook. We’d love you to join our growing band of subscribers. Sign up this month and we’ll send you a copy of Nadiya’s Kitchen by the Great British Bake Off sensation Nadiya Hussain. I’ve been looking forward to this book for a long time and it’s a wonderful, inspiring, yet down-to-earth family cookbook… Enjoy! GREAT REASONS TO SUBSCRIBE • FREE copy of Nadiya’s Kitchen by Nadiya Hussain, worth £20 • Subscribe by Direct Debit and save 36% on the full shop price • Every issue delivered straight to your door DON’T MISS OUT SUBSCRIBE…

MIDWEEK PROMISE Your guarantee for every recipe in this section: NO MORE THAN… • 10 ingredients• 30 min hands-on time• 650 calories per portion (but many of the recipes have fewer)• 10g sat fat per portion PLUS… • No unnecessary added sugar• Minimal washing up GLUTEN - FREE DISH Red curry rice with prawns SERVES 4. HANDS-ON TIME 25 MIN •  2 tbsp vegetable oil• 4 tbsp gluten-free Thai red curry paste• Large bunch spring onions, cut into 3cm pieces• 180g raw, peeled sustainable king prawns• 2 x 250g packs ready-cooked Tilda brown basmati rice• 100g frozen peas, defrosted• 3 tbsp coconut milk• 1 tbsp fish sauce• Handful fresh coriander, finely chopped• Lime wedges for squeezing 1 Heat the vegetable oil in a large, high-sided frying pan or wok over a medium-high heat. Stir in the curry paste and fry for 1 minute. 2 Add…

Fans of eating raw have a motto: if you cook it, you kill it. “The most healthful food for the body is uncooked and not heated above 48°C to preserve the enzymes,” says Anya Ladra, chef and founder of Raw Fairies, a London-based raw food delivery service. “Enzymes are one of the life forces of food, responsible for every metabolic action in the body,” she explains. Raw advocates say that the benefits are obvious, leading to fewer digestive problems, more energy, healthier skin, hair and nails, improved sleep, enhanced immunity and weight loss. Some raw food fans believe that this way of eating can also facilitate healing. Jenny Ross, owner of a ‘living-food’ restaurant in California and author of Healing with Raw Foods (£14.99; Hay House UK), says switching to…

• HANDHELD ELECTRIC MIXER We use this lightweight two-whisk tool for whisking and beating (unless we specify using a wooden spoon). The single-whisk versions may struggle if you’re making something that needs a lot of whisking – meringue or nougat. BEST FOR Whipping cream, making meringue and whisking cake batter. It whisks plenty of air into the mixture. • STICK (OR HAND) BLENDER Handheld blender with a small two or three-blade whizzer on the bottom. Choose one with three blades and a 600-watt motor, as it will get the job done more quickly. Don’t use one to whip cream or cake batter as the blades are too short to whip in much air and they whizz so fast they’ll overbeat and ruin the mixture. BEST FOR Making smooth soup, salsas, dips or…

GET THE TEMPERATURE RIGHT Veg shouldn’t be roasted at a gentle heat, but neither should they be chucked into a screaming-hot oven. Go for 200°C/180°C fan/gas 6. DON’T SKIMP ON THE OIL You need to give the veg a light coating of oil (either olive or sunflower). The veg should barely be touching, spread in a single layer in a shallow tin. COOKING TIMES Chop vegetables into equal size chunks, about 2cm cubed. Start with the slowest cooking, then add the others later: 30 MIN – SOFT Peppers, onions, courgettes, aubergines, tomatoes 40 MIN - MEDIUM Carrots, parsnips, squash, sweet potatoes, fennel 50-60 MIN – HARD Potatoes, beetroot, celeriac, swede Larger pieces will cook more slowly. Don’t try to cheat by turning up the temperature. You’ll end up with vegetables…

“We must be wary of miracle food fixes” A couple of weeks ago I was walking past a shop when a sign advertising bagged salad caught my eye: ‘Fresh and ready to eat. Salad you don’t have to wait for.’ Excuse me? What other kind of salad is there? Was the suggestion that if you don’t buy an airless bag of sterile, washed-in-chemicals, stays-fresh-for-weeks radicchio, then you simply won’t have ‘time’ to eat salad this evening? It’s salad. By its very nature, it’s quick. This airy cynical statement is typical of the ways in which food is marketed these days. Everywhere we look, we see adverts telling us we’re too busy to cook, offering us pre-packaged versions of recipes which, by implication, we’re either incapable of making for ourselves or…

The mulberry tree was introduced to London by the Romans and is often associated with medieval monasteries, where the fruit was grown for its perceived medicinal properties. By the 16th century, fashionable society was using mulberries to bring a taste of the East to dining tables, and some of the saplings they planted survive in private gardens and squares. The Conservation Foundation has launched a project to uncover London’s mulberry heritage by recording the locations of these rare trees – if you know of one, you can register it on their website. Black mulberries (white ones are rarer) look like large blackberries or loganberries and can be eaten raw or cooked as other berries – if you can beat the birds to them. Not into urban foraging? Buy a mulberry…

James Ramsden, our roving trendspotter, abandons all meat and dairy in search of the capital’s hot vegan plates As many of us try to reduce the amount of animal products we relentlessly shove in our dribbling maws, it’s encouraging yet unsurprising to find an emerging trend for vegan-friendly dishes and, indeed, restaurants in the capital. While your friends pile into ceviche at Andina (andinalondon.com), for example, you can enjoy palm hearts with popped amaranth, quinoa and avocado. Or as your beloved enjoys the lamb mechoui at Honey & Co (honeyandco.co.uk) you can proudly negotiate the parsnip and split pea kofta with hazelnut dukkah. And on an indulgent jolly to the hallowed Gauthier (gauthiersoho.co.uk) in Soho, you can be the purist eating the vegan tasting menu that includes a pot-au-feu of…

1-31 JULY Hampshire Food Festival After 25 years championing local producers, community organisation Hampshire Fare shows no sign of slowing up. At its excellent festival you can take a leisurely tour of a vineyard and enjoy a wine tasting or go and pick your own fruit and veg. If you’re feeling adventurous, book fish-filleting or salami-making classes. Prices vary; hampshirefare.co.uk 9-10 JULY Pommery Dorset Seafood Festival Weymouth Harbour will have more than 100 stallholders serving seafood favourites. Chefs Peter Gordon and Jack Stein, and River Cottage’s foraging expert John Wright will be in the Fisher & Paykel demo theatre, with restaurateur and fisherman Pete Miles hoping to make the Guinness Book of Records with a giant oyster. Free; dorsetseafood.co.uk 28-31 JULY Port Eliot Festival The historic Port Eliot Estate provides…

1 A BIG THUMBS UP for the clean, chocolatey taste of this one – dairy free, it’s sorbet-like with a pleasant coconutty aftertaste. Sainsbury’s Deliciously Free From Chocolate Iced Dessert, £3 for 480ml 2 ZINGY, FRESH and intensely fruity, this had everyone nodding their heads in delight. Gorgeous. Mövenpick Passion Fruit & Mango Sorbet, £4.99 for 500ml; available from Ocado 3 SWEET & SHARP (almost too sweet for some), this was loved for its rich, creamy, citrussy smoothness. The Co-operative Truly Irresistible Sicilian Lemon Curd & Mascarpone Ice Cream, £3.50 for 500ml…

HOW WE TEST Our panel are taste experts. We conduct our tests without packaging, so our tasters don’t know who made each product or its price. And to prevent one tester influencing another, the panel aren’t allowed to confer during the tests, so the results you read here are unbiased. WHAT WE LOOKED FOR The shade will differ but it must have a good tomato flavour with a balanced sweet-sharp taste. We put the ketchups’ texture (not too thick or too thin – and never grainy or watery) to the ultimate test by tasting with chips – what else? SUPERMARKET WINNER Morrisons tomato ketchup, 78p for 470g Darker red in colour and hits the right note of sweetness, blended with a good tomato flavour. To top it off, the texture…

“Whether you’ve grown your own and have a glut, or got carried away at the greengrocers, you can never have too many courgettes. They’re the fairest of the squash family and require the least preparation – they can be on the table in a matter of minutes. Whether they’re cigar-shaped or round, emerald green, lime-coloured or yellow, courgettes never fail to brighten up a dish and their subtle flavour complements so many different ingredients. Marinated, steamed or fried, courgettes and their bright golden flowers get my vote as the perfect summer vegetable.” ELLA TARN, COOKERY ASSISTANT WHAT TO LOOK OUT FOR The best specimens have glossy skin and are firm with no floppiness. Choose smaller courgettes to avoid the tough seeds and watery texture of larger ones. If you can…

When the place you’ve come to call home is the other side of the world from where you used to call home, food and flavours become a link to the past. A familiar taste of far away, but also a lifeline to new possibilities. Growing and sharing produce becomes one way to (literally) put down roots in a new environment. I was welcomed to the annual summer barbecue at Tenterden Close allotments in the borough of Brent in northwest London, to see at firsthand how growing and cooking food can bring a community together. Brent is one of the most ethnically diverse parts of London – 71 per cent of people living here come from an ethnic group other than White British. Growers tend to cultivate the plants they know,…

WHAT YOU NEED TO KNOW ABOUT IT Also known as verjuice, it’s an acidic, sour, yet delicately flavoured liquid. It’s made by pressing unripe grapes, crab apples or other sour fruit, although the one you’ll find in the shops is generally the grape version. The name comes from the French words for ‘green’ and ‘juice’, and it’s been in use in Europe since the Middle Ages when it was served as a condiment. These days verjus is popular in Australia and is widely used in Turkish and Persian cooking. HOW TO USE IT Whenever you think a recipe needs a touch of acidity, add a splash of verjus – use in place of vinegar in dressings or sauces, for example. The delicate sourness enhances, rather than fights against, rich flavours…

GRAB A BARGAIN • Winemakers’ Selection Côtes de Gascogne 2015, France (£5, Sainsbury’s) Simple, appealingly zesty and dry, streaked with fresh lemon, and only 11.5% alcohol. Summer party white, sorted. • Reserve des Tuguets Madiran 2012, France (£6, Tesco) This steak-friendly, rich red has punchy flavours of cassis, black cherry and liquorice. Terrific value from southwest France. • Carro de Santa Maria Blanco 2015, Spain (£7.99, down to £6.99 in any six-bottle multi-buy until 29 August, Majestic) Modern Spanish white with splashes of kiwi, tangerine and passion fruit. Good for barbecued (spicy) fish or prawns. FRIDAY SPECIAL • Marks & Spencer Teroldego Rotaliano 2015, Trentino, Italy (£8) Looking for a red that’s summery, light and easy on its own or for cold meats and salads? Bag this cherry-tinged Italian. • Taste the Difference Morador Cabernet…

Good quality, great-tasting food and wine take time to create. That’s why The Haciendas Company never rushes the preparation of its Marqués de la Concordia wines and its Hacienda Zorita cheeses and meats. In fact, the longer they take, the better. Based in the heart of the Duero Valley in Salamanca, this heritage-rich brand adheres to traditional Spanish methods and the core principles of slow-food production underpin everything it produces. This philosophy also extends to the way its produce should be enjoyed. Embrace summer and serve a leisurely tapas-style lunch in the sun with friends and family - the perfect moment to enjoy some of Spain’s exquisite delicacies, served with an award-winning glass of wine or Cava. It’s a recipe for bliss… • For more information and inspiration, visit the-haciendas.com and follow…

A BIT ABOUT NATASHA A love of food runs in her family – along with a history of food intolerance. That’s why Natasha’s recipes are designed to be enjoyed by everyone. She’s the founder of honestlyhealthyfood.com and has written several books; these recipes are from her latest, Honestly Healthy in a Hurry. NATASHA SAYS “Preparing ahead is key. I make Sunday night my prep night: I roast two or three trays of vegetables, cook some grains and pulses, make a couple of salad dressings, wash my greens and make a dip for the week. That way it doesn’t matter how tired I get, I‘ll always have food in my fridge that I can pull together in a few minutes.” Squash tagine and cauli ‘couscous’ SERVES 2-3. HANDS-ON TIME 30 MIN…

Naturally, you want the best for your nearest and dearest. So when it comes to making dinner for them, you really care that your dishes are both tasty and pleasing to everyone. With Philadelphia at the heart of your recipes, it’s hard to go wrong. Fresh, creamy and delicious, Philadelphia is a tried and trusted favourite – the perfect addition to any meal. A cream cheese like no other, its rich, creamy consistency is ideal for cooking. Its fresh taste also makes it versatile enough to be used in a wide range of recipes from sweet to savoury. Television cook, author and mum of two little ones, Jo Pratt is something of an all-round angel in the kitchen. She’s always making great food that she knows her family will love,…

1 Brush the steak all over with oil and season generously. Let it come to room temperature. 2 Heat a heavy-based griddle pan over a medium-high heat until it smokes. Put the steak in the pan and cook for 30 seconds to 3 minutes on each side, depending on the thickness and how well done you like it. 3 Press the steak and use the thumb-to-finger test (see below) or push a digital probe thermometer into the centre of the meat to check that it’s cooked to your liking. Remove the steak from the pan, then leave it to rest in a warm place for 5 minutes (this is crucial) before serving. THE THUMB-TO-FINGER TEST FOR STEAK Touch your thumb to one of your fingers, as below, then touch the…

1 Stand the mango upright on a secured chopping board and, using a sharp knife, slice off the two flatter ‘cheeks’, avoiding the oval stone in the centre. Slice the remaining two narrow sides from the mango, then discard the stone. 2 Holding a ‘cheek’ in the palm of your hand, carefully make a series of parallel cuts into the flesh, cutting until you can just feel the pressure of the knife on your hand – don’t break the skin (if you’re not confident, hold the mango flesh-side up, on a chopping board). 3 Using a large spoon, scoop the flesh away from the skin in perfect slices. 4 For mango cubes, make another series of cuts at 90 degrees to the first ones. 5 Push the skin in and…

We’ve teamed up with Food Made Good to offer you the chance to dine at Relae, one of The World’s 50 Best Restaurants and winner of its Sustainable Restaurant Award 2016. The winner and a guest will fly to Copenhagen, with two nights at the super-cool sustainable hotel Babette Guldsmeden, enjoying an organic breakfast each morning, with use of the rooftop spa. Sightseeing will call, but the big attraction is dinner at Relae, the world’s only certified organic Michelin-starred restaurant, with produce from the restaurant’s farm, prepared by chef Christian Puglisi’s expert team and served on plates from a local potter. It’s the city break of your dreams. • For Ts&Cs see p129. For more information: foodmadegood.org TO ENTER, GO TO deliciousmagazine.co.uk/promotions…

      Rhubarb lattice pie SERVES 8-10. HANDS-ON TIME 1 HOUR 10 MIN, OVEN TIME 57-60 MIN, PLUS COOLING & CHILLING MAKE AHEAD Make the pie a day ahead and store in the fridge. Bring back to room temperature before serving. •  1.5kg rhubarb, cut into 3cm lengths• 200g golden caster sugar, plus extra• 1 tsp vanilla extract• Finely grated zest ½ lemon, plus ½ tbsp juice• 2 tbsp cornflour FOR THE PASTRY • 400g plain flour, plus extra for dusting• 5g salt• 25g golden caster sugar• 200g cold unsalted butter, cubed• 2 medium free-range eggs, beaten, plus 1 egg, beaten, for brushing• ½ tsp vanilla extract• ½ tbsp cold water YOU’LL ALSO NEED… • 20cm non-stick pie dish, different-size leaf and flower pastry cutters 1 For the pastry, sift the flour, salt and sugar into a mixing bowl. Using your fingers, rub…