Delicious UK February 2019

RECIPE: JEN BEDLOE. PHOTOGRAPH: TOBY SCOTT. FOOD STYLING: SOPHIE AUSTEN-SMITH. STYLING: OLIVIA WARDLE What makes you hungry? Is it enticing, almost edible magazine pictures? Is it how a recipe is described on the page? Is it the smell of something sense-tinglingly aromatic simmering on the hob or baking in the oven? Or is it that moment of bringing the finished dish to the table where the drama of the big reveal gets everyone’s juices flowing? (A challenge on a Monday night, but it is possible.) I imagine it’s a combination of all these, and I see it as our job to entice you from magazine page to kitchen, encouraging you to dream more about the things you want to cook and love to cook,…

Forced rhubarb brings a showy-offy flash of vivid pink at a time of year when colour is missing outside. I love the fact that the fruit grows so fast you can hear it squeak, reaching up towards the lights in sheds in Yorkshire’s famous Rhubarb Triangle. The flavour is as sharp and bright as the colour of the stalks – outstanding as a counterpoint to the sweetness of a crumble topping, or infused in alcohol for a potent liqueur to pep up drinks – and your senses.…

Rhubarb vodka MAKES 1.2 LITRES. HANDS-ON TIME 5 MIN, PLUS 4 DAYS STEEPING/INFUSING MAKE AHEAD Once strained the rhubarb vodka will keep in a cool, dark place (or the fridge) for several months. FOOD TEAM’S TIPS Add a drizzle of syrup from a jar of stem ginger for a warming twist. For a how-to on sterilising jars and bottles, search ‘how to sterilise’ at deliciousmagazine.co.uk. KIT YOU’LL NEED… Sterilised 1.5 litre glass jar with an airtight seal, such as a Kilner jar (see tips); sterilised glass bottle with a top Chop 600g rhubarb into thin slices and put in the 1.5 litre sterilised jar. Add 200g caster sugar, a few strips of orange zest and 1 litre vodka. Seal and store in a dark cupboard for 1-2 weeks, turning or…

The hot new restaurant If you’ve never tasted Tom Kitchin’s brilliant but not showy-offy food, you might want to make 2019 the year. He and his wife Michaela (right) have opened a new joint, Southside Scran, in Edinburgh. It’s moved on a step from the open-kitchen trend: this restaurant has an open rotisserie. Imagine the smells. I can’t wait to go… Look out, too, for his new pub with rooms, The Bonnie Badger in Gullane, on the coast east of Edinburgh. southsidescran.com; bonniebadger.com Dinner on a London double-decker? It sounds gimmicky but it works. The sleek black Bustronome is no ordinary sightseeing bus – as well as serving smart, French-inspired meals, it has a glass roof so you won’t miss the central London sights. Diners are welcomed with a glass…

The afternoon out Snowdrops are the first sign of life from frosty ground, poking their little white heads through the soil even when there’s a dusting of snow. Find carpets of them at National Trust properties nationwide, from Castle Ward in Northern Ireland to Beningbrough Hall in Yorkshire to Stourhead in Wiltshire (this picture). To find the best place near you for snowdrops and a welcome blast of fresh air, visit nationaltrust.org.uk/lists/top-spots-for-snowdrops. At some locations you can help to plant bulbs to make next year’s displays even more impressive. YOU KNOW IT’S FEBRUARY WHEN… ✢ You suddenly think ‘Pancakes for tea – yes!’ (but then realise Shrove Tuesday isn’t until March this year… What??!) ✢ You contemplate creating a chart to tick off the days until your next holiday ✢…

SUBJECT: Don’t give up the Twiglets FROM : Carla Allen What a fabulous article from Debora Robertson in the January issue [p16]. I found myself nodding along with a smile on my face as I happily delved into my Twiglets. I’ve never been particularly good at keeping new year resolutions, feeling pressured to make them because everybody else does. How refreshing to read about Debora’s ideas for January – what better than to snuggle up, “eat your dinner on a tray” and dream of warmer days? She’s inspired me to bake a cake I’ve never made before once a month. I can’t wait! SUBJECT: Healthy eating FROM : Suzanne Rothwell Great recipes in January’s issue. I’m following a healthy eating plan, so I chose all the things I want to…