Delicious UK September 2016

“Summer’s lease hath all too short a date,” food lovers wrote Shakespeare, but have the consolation, as the season turns, of a time abundance of . The orchards hang heavy with plums, apples, pears and cobnuts; blackberries and sloes crowd hedgerows; young squash and sweet and crisp cabbages emerge. Autumn is around the warmest days corner but the still invite lunch on the terrace. Keep the holiday feeling going and make the most of wonderful all that produce before the leaner times ahead. Summer’s last hurrah BLACKBERRY, MINT AND ELDERFLOWER FOOL SERVES 6. HANDS-ON TIME 20 MIN Put 400g ripe blackberries in a saucepan with 2-3 tbsp elderflower cordial, 120g caster sugar and a few fresh mint sprigs. Set the pan over a medium heat and gently bubble the mixture…

Beyond everyday nourishment, it’s a means of bringing people together and somehow making impossible situations seem more hopeful. When I heard about the 91 Ways initiative in Bristol, set up by the visionary Kalpna Woolf, I knew delicious. had to tell the story. The aim is to gather the city’s scores of nationalities for a session of cooking, sharing recipes and experiences, then sitting down and eating together. When communities struggle to integrate with each other, Kalpna says, it leads to people defining each other by their differences rather than their similarities, but 91 Ways does the opposite: it unites. We were privileged to meet four of those taking part – women from Syria, Eritrea, Kenya and Sudan. Each gives a glimpse of their story and shares a recipe that’s…

IN THE KNOW There’s a new market in town, on the site of a disused paper factory in London’s SoBo (a voguish term for ‘south of Borough’). Mercato Metropolitano has the relaxed feel of a pop-up and the food is outstanding. It’s in an enormous urban warehouse-style space, with outdoor courtyards and stands laden with produce. The idea is to buy, then (a point of difference from other markets – there are lots of tables) sit, eat and chat. Enjoy pizza from ‘the best maker in Naples’, gelato, bread, coffee, wine and lots to come (bakery, butcher, fishmonger). It will also host musical, cultural and educational events. Get there before the world cottons on. Open 11am–11pm Tue–Sun from 15 September but it’s in soft-launch now and all are welcome; mercatometropolitano.co.uk…

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…

This is Northern Ireland’s Year of Food and Drink, so we’ve linked up with Tourism Ireland to celebrate. Enter our competition for a chance to win a food lover’s break for two in the vibrant city of Belfast. The prize includes flights from Great Britain to Belfast, with two nights at the Europa Hotel. The winner will receive a comprehensive guide to Belfast, where sights include the new Titanic exhibition and the famous murals. Dinner on the first evening will be at Michelin-starred OX, run by Belfast native Stephen Toman and Brittany-born Alain Kerloc’h, one of many hot places to eat in the city. Next day, after breakfasting on a full Ulster fry, the winner and friend will join the Belfast Food Tour*, meeting inspiring local producers and sampling some…

Cook our cover recipe this month and you could win the new-look Kenwood Chef Titanium mixer. Designed and engineered in the UK, it can knead, mix and whisk with its trusty attachments. The new in-bowl illumination feature means you can keep an eye on the colour and consistency of your mix, and the clever load-sensing control allows the machine to intuitively adapt to each recipe. FOR A CHANCE TO WIN… Make the clafoutis on our September cover, take a picture and share it with us. Competition closes 30 September. • For more on Kenwood and to apply to take part in this year’s Kenwood Disaster Chef competition, see kenwoodworld.com/uk. Follow Kenwood at facebook.com/KenwoodWorld JULY’S COOK THE COVER WINNER • Angela Billows wins a Napoleon Grills gas barbecue for her stout glazed salt…