Delicious UK January 2017

The easy one… MALTESER BROWNIES MAKE 16. HANDS-ON TIME 20 MIN, OVEN TIME 40 MIN, PLUS 4 HOURS CHILLING MAKE AHEAD Make up to 24 hours in advance and keep in the fridge, unsliced. Alternatively, cool, wrap generously in cling film and freeze for up to 2 months. Heat the oven to 170°C/150°C fan/gas 3½. Line a 20cm x 20cm square brownie tin with non-stick baking paper. Put 200g unsalted butter and 200g good-quality dark chocolate (at least 70% cocoa solids) in a heatproof mixing bowl set over a pan of simmering water, making sure the bowl isn’t touching the water. Meanwhile, in another mixing bowl, combine 3 large eggs with 200g golden caster sugar. When the chocolate mixture has melted, stir it into the egg mixture with 50g plain…

Comfort & warmth That’s the theme for this first issue of the year. It’s about keeping hold of good cheer, not depressing yourself with resolutions you know will be impossible to keep. Rather than focusing on unrealistic goals borne out of a sense of duty, far better to dream about the things you’d love to do – with a healthy dose of fresh air mixed in. Food writer Signe Johansen, a voice of sanity, takes that tack on p22 – a breath of fresh air in itself. There’s no denying it’s tricky, though. We’ve just left behind the joyous Christmas festivities – season of goodwill and, yes, indulgence – and I’m the first to admit I struggle with my weight… So what’s the solution? What we hope we’ve…

Movie magic There’s nothing food-related in the film Denial, but start with a pre-theatre dinner (visit delicious magazine.co.uk for a round-up of Michelin-star deals) and make a big night of it. The film is based on the true story of historian Deborah Lipstadt’s court battle against Holocaust denier David Irving (Timothy Spall), who brought a libel suit against her in 1996. The film also stars Rachel Weisz as Lipstadt and Tom Wilkinson as her defence barrister. It’s gripping stuff, even if it’s divided the critics. An eye-opening read Science writer Gary Taubes has made it his business to challenge the received thinking when it comes to what we eat. His new book, The Case Against Sugar (£14.99, Portobello; out in paperback 5 Jan), is sobering reading. Surely balance is still…

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…

STAR EMAIL SUBJECT: Christmas to your door FROM : Sarah Harrop Thank you for rekindling a festive memory [December, p6]. Back in the 1980s my mother and I were Christmas shopping at our local M&S in Bristol. Our attention was caught by a miniature living Christmas tree – a novelty back then – and we set about selecting the best one, only to hear a lovely Scottish voice praising the trees and saying how perfect one would be for the “dressing room”. Looking around, we were delighted to see Lulu, the star of the show that was on at the Bristol Hippodrome. We didn’t ask for an autograph but I treasure the memory. Mum planted the tree and it thrived, growing to 30ft plus. Thirty years on, however, the tree…

LIGHTS, CAMERA, ACTION! Are you a budding or professional videomaker with a passion for food? This could be your chance to step into the limelight. We’ve teamed up with the 2017 Pink Lady Food Photographer of the Year awards to support their Food in Film category. We’re looking for a masterpiece no more than three minutes long (documentary or another style) that explores any aspect of food, from planting and prepping to harvesting and eating. The prize? £1,000 and the chance for your film to appear on the delicious. website. Entries close 5 February; pinkladyfoodphotographer oftheyear.com A FINE EXCUSE FOR A GLASS OF WHISKY On 25 January, Scots and honorary Scots around the world will celebrate Burns Night by raising a dram or two to the Bard of Ayrshire, Robert Burns.…