Delicious UK Jan-19

PHOTOGRAPHS: GARETH MORGANS, PAUL MITCHELL One of the things I love about January (and I’m guessing many of you are surprised by my use of the word ‘love’) is the freedom from to-do lists. If there are lists, they tend to be ideas for where to go on holiday or piles of papers and cupboards you’d like to sort out at home. The beauty of those lists is that they don’t bring pressure with them – if you want to, you can ignore them or even tear them up. That’s why I avoid new year resolutions. I’m all for taking time to breathe and think and decide what might be enjoyable to do – or do differently – in the 12 months ahead, but…

For the might-do-but-don’t-have-to list Heritage restaurant Bibendum, in the iconic Michelin building in Chelsea, has started doing live-jazz sessions in the Oyster Bar on Sunday evenings from 5pm to 8pm. For the food, the emphasis is on shellfish, fish and French classics, and there’s a bonus: each diner will receive a complimentary Rémy Martin winter cocktail. Visit bibendum.co.uk to book The book to revisit Reading the newly re-released The Country Kitchen by Jocasta Innes is to be immersed in nostalgic joy. Innes, who died in 2013, had a controversial family life but wrote like a dream – and her writing continues to inspire. Though originally published in 1979, the recipes for British country fare are uncannily up to date (there’s plenty of pickling and preserving) and the beautiful illustrations are offset…

Blood oranges are all the more welcome and treasured for the fact that their season is short: they land at winter’s coldest point and finish when spring kicks in. Their pitted skins hide an artist’s palette of ruby-daubed segments inside, each orange different in its design. The moment when you halve a batch ready for juicing is like a summer sunset. Brilliant for making marmalade (see p52) or a blood-orange negroni cocktail, they’re also great in a zingy winter salad, all the more welcome for that freshness to balance the richness of winter’s comfort food.…

SERVES 2. HANDS-ON TIME 15 MIN, OVEN TIME 45-50 MIN Heat the oven to 200°C/180°C/gas 6. Toss 4 parsnips, halved lengthways, and 3 golden beetroot, cut into wedges, with 2 tbsp olive oil in a roasting tray. Roast for 45-50 minutes until tender and caramelised. Meanwhile, peel 2 blood oranges. Slice 1 orange into segments, squeezing the juice from the pulp into a small bowl, then cut the remaining orange into rounds. Whisk 2 tbsp extra-virgin olive oil into the orange juice, then season with salt and pepper. Toss the leaves from 1 treviso radicchio (or any leaves you fancy) with the warm roasted veg, then arrange on a platter, scattered with the blood orange slices and segments, 50g toasted hazelnuts, chopped, and 75g soft goat’s curd or goat’s cheese.…

STAR EMAIL SUBJECT: Cracking Christmas FROM: Rosie Brooks This year was my first Christmas in my own flat and I couldn’t wait to read the festive issue of delicious. As an illustrator (see right; rosiebrooks.com) I’d been drawing lots of nutcrackers already this year and what fun it was to try them out in gingerbread [Nov, p83]. Anyone who dropped in over the festive season was treated to sugarplum fairy cakes, gingerbread soldiers and the fabulous cheese and mushroom piroshki mice. SUBJECT: Happy reader FROM: Joanne Keltie Every month I get excited when I hear the familiar thud at the front door and know my new delicious. magazine is here. Since becoming a mum seven months ago I’ve found your magazine a help in finding quick recipes to make around…

*A FULL MAINLAND UK DELIVERY ADDRESS AND TELEPHONE NUMBER MUST BE SUPPLIED. ENTRANTS MUST BE OVER 18. FOR FULL T&CS, TURN TO P129 This month, our star email wins a hamper full of Yorkshire spirit from Priory Vodka. Distilled in the grounds of a 12th-century priory, this pure, fruity and floral vodka is made from potatoes grown on the Rawlings family farm. The hamper includes the classic potato vodka and new flavoured varieties, as well as a kit for making the ultimate espresso martini.* prioryvodka.co.uk…