Delicious UK April 2017

Ask someone what Easter means to them in terms of food and they’ll probably come up with chocolate eggs, toasted hot cross buns oozing with butter, and finally, roast lamb. We certainly would – which is why this issue is a celebration of all these great things, to be enjoyed along with some welcome days off work. So, here’s to walks in the sunshine and sharing life-enhancing good times and unhurried feasts around the table with friends and family. The irresistible bite HOT CROSS CHEESE AND BACON TOASTIES SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 10 MIN Heat the grill to high. Dry fry 8 free-range unsmoked streaky bacon rashers until crisp on both sides, then set aside on a plate lined with kitchen paper. Halve 4 hot cross…

I miss spontaneity – and I suspect I’m not alone in that. I knew matters were bad when I was trying to plan an evening with a friend and realised we were flicking through the pages of June in our diaries. JUNE. So in a bid to reclaim the youthfulness of chance gatherings, this Easter I’m keeping all four glorious days free, ready to fill with unplanned get-togethers. Who knows how many family and friends will end up around our table… What I do know is that the food planning will be simple, as this special Easter issue is full of crowdpleasers. My top recommendations are slow-cooked chilli ( p31 ), Nathan Outlaw’s fish pie ( p60 ) and Lottie Covell’s big version of those moreish little Portuguese…

Eat with your eyes Bring food to your walls – as art. David Loftus is a leading food photographer, working with Jamie Oliver, Nathan Outlaw (see p56) and a host of others. Now you can buy limited-edition poster-size prints of his work via a new online shop, each printed on ‘rag’ paper made from cotton. At £350 each and up, these are investment pieces, but they’re also seriously beautiful. davidloftus.shop Make life simpler Don’t forget you can plan your weekday menus online at deliciousmagazine.co.uk, then order your shopping for home delivery using the online shopping list on each recipe (you can specify your preferred supermarket). Acting food editor Jen Bedloe decided to give it a roadtest and shake up her family’s shopping habits. You can read about how she got…

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 month we have a cracking cook-the-cover prize on offer – you could win a selection of cast iron pans and oven-to-table dishes from classic pottery brand Denby. Designed for hassle-free cooking, the collection is sleek, versatile and – crucially – practical for anyone who loves to cook and needs to feed a crowd. Included in the prize is a 16-piece dinner set, a selection of oven and pie dishes, plus ramekins and an enamel-coated cast iron griddle pan and casserole dish. To find out more about the range, visit denby.co.uk  and follow @DenbyPottery on Twitter, Facebook and Instagram. FOR A CHANCE TO WIN… Make the Easter eggs on our April cover, take a picture and share it with us. Closing date: 30 April 2017.* FEBRUARY’S WINNER • Debbie…

STAR EMAIL SUBJECT: Thanks for the memories FROM : Ann Scott Guy Dimond’s Did We Really Eat That? [March, p80] brought back so many memories. I was born in 1957, so I don’t remember rationing, but my nan often served up Spam and corned beef sandwiches on a Sunday. The hissing of the pressure cooker and Marguerite Patten’s Cookery in Colour were a huge part of my life. I remember thinking my mum was a brilliant cook; we had meals such as spaghetti bolognese, lamb and apple curry, and strawberry gateau on our birthdays. Your article made me realise that the love of cooking I’ve passed on to my children and grandchildren didn’t just come from my mum but also from the inspirational Marguerite. When I married, Mum had collected…