Innholdsfortegnelse for April 2017 i Delicious UK

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…

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…

CAN YOU WATCH A FILM WITHOUT FOOD? According to a recent survey*, food is the most essential companion to film-watching at home – far more so than partners, friends or pets. When people were asked what they couldn’t go without, here’s what they said… WIN A HAMPER FULL OF GOODIES! Can you guess how many eggs the delicious. food team cracked open to put together this issue and the Collector’s Edition on eggs? Send your estimate to info@deliciousmagazine.co.uk with the subject line EGGSHELLS for your chance to win a hamper packed with goodies. Competition closes 30 April 2017. NEW ON OUR PODCAST Hear Raymond Blanc’s tips on Parisian bistronomy and get the inside story from gut-health expert Professor Tim Spector. PLUS we go foraging on Dartmoor, learn about the devastating…

James Ramsden, our London trendspotter, is hot on Mexican fare this month Most trends tend to bubble under the surface before gradually proliferating, like rock and roll. Or populism. Tacos, however, seem to have all come in a sudden gaudy rush of red and green paper napkins. Yes, we had the admirable Wahaca and various other good-bad-ugly Tex Mex joints, but this is different, more focused. Breddos Tacos (breddostacos.com) put in the hard yards on the street food circuit before going electric in Clerkenwell and now regularly tops ‘best tacos’ lists. Less in thrall to so-called authenticity than punchy flavours, its tacos include kung pao pork belly. Soho’s Corazón (corazonlondon) gets rounds of applause for the quality of its tortillas as well as its slightly more grown-up setting – which…

"These pages are about us doing the hard work so you don’t have to… Joy! We’re sent anything from 40 to 100 new products a month, and we really do try them all: tasting, smelling the aromas, testing gadgets. Only if they’re useful, good-looking and value for money do they get the delicious. seal of approval." KAREN BARNES, EDITOR Simple style – in a vase Only two lacy blooms required to complete the look. Wild cow parsley or lace-cap hydrangeas would be perfect. LSA Axis vase & ash base, £22, lsa-international.com Pan for life One of my earliest food memories is of my mum making pot-roast lamb in her Le Creuset casserole. That pan is still going strong, and I now have my own, which is 25 years old. The…

SUPERMARKET WINNER Ocado Gold Hot Cross Buns, £1.50 for four These buns were praised for their rich, glossy appearance and soft, fruity interior. The gentle spicing lets the fruit take centre stage. SUPERMARKET RUNNER-UP Lidl Deluxe Luxury Hot Cross Buns, 99p for four The panel liked the orange juice-soaked fruit, moderate spice and honey glaze, but the bun was too doughy to claim top spot. SUPERMARKET RUNNER-UP Heston from Waitrose Earl Grey & Mandarin Hot Cross Buns, £1.89 for two Robust, risen buns with a citrus scent, zesty taste and plenty of fruit. The buns were a little on the dry side but a little extra butter solved that issue. BRANDED WINNER Gail’s Bakery Hot Cross Buns, £1.60, bakeries in Hove, London, Oxford, St Albans Stunningly glossy buns with sharp…

“Easter has its food traditions, but if you’re not cooking for a crowd or you fancy a change from the usual hefty meat roast, this recipe is both different and special. It’s simple to make, as well as being light and packed with flavour… Here’s to new traditions!” LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR Roast sea bream with crunchy potatoes and samphire SERVES 4. HANDS-ON TIME 40 MIN, OVEN TIME 50-55 MIN FOOD TEAM’S TIPS If you have a combined grill and oven with a fan setting, use it when you’re cooking the fish with the potatoes (steps 5-6). If you don’t have the right pan for the fish, use a shallow roasting tray. If your fish are large they may need a minute or so more under the…

“From mini egg ice cream cake to an old-school Daim Bar surprise pudding, these recipes have been inspired by favourite chocolate bars. Our testing did cause a little controversy, though, with some team members suggesting mini eggs shouldn’t be allowed as they’re not strictly a chocolate bar. Happily they made the cut, so wherever you stand on this crucial debate, you’ll find a winning recipe in this collection.” LOTTIE COVELL, ACTING FOOD LIFESTYLE EDITOR Mini egg ice cream chocolate layer cake SERVES 10-12. HANDS-ON TIME 1 HOUR, OVEN TIME 20-25 MIN, PLUS AT LEAST 1½ HOURS FREEZING TIME MAKE AHEAD Bake the chocolate sponges up to 48 hours in advance. Keep wrapped in cling film in a sealed container. Assemble the cake up to 8 hours in advance, adding…

“My nonna, Maria Grazia Riccio, was born in a village in the hills of Campania, an hour outside Naples. She’s your classic Italian grandmother and an excellent cook. I spent much of my childhood in her kitchen learning how to make southern Italian dishes. Traditions were a large part of village life. Each year on the Sunday following Easter the women would gather together with something they’d made over the holiday – tarts, pies, breads and so on. If the weather was warm, they’d meet out in the countryside for a picnic feast. We would make this Neapolitan rice tart – in my nonna’s dialect, pizza di riso – in the week leading up to Easter. As we cooked together, she’d tell me old proverbs, a favourite one being…

The arrival of the year’s first bank holiday weekend is a welcome time to unwind with a subscription to delicious. magazine. Throw in chef Nathan Outlaw’s brand new cookbook and you have a stellar Easter cookery list. In Home Kitchen , Nathan lives up to his reputation for creating tempting recipes with down-to-earth flair (try his pies on p56). We’d love you – and your friends – to join our growing band of subscribers, and I look forward to sharing a year of inspiring recipes and cooking know-how with you. GREAT REASONS TO SUBSCRIBE • FREE signed copy of Nathan Outlaw's Home Kitchen , worth £20 • Subscribe by Direct Debit and save 37% on the full shop price • Every issue delivered straight to your door…

Sausage ragù with parsley dumplings SERVES 4. HANDS ON TIME 30 MIN, SIMMERING TIME 20 MIN MAKE AHEAD Make up to the end of step 2 up to 24 hoursahead and keep covered in the fridge. Or freeze the ragù for up to 3 months in a food container or bag. Defrost, then reheat to continue the recipe. FOOD TEAM’S TIP Swap the fennel bulb for 3 celery sticks and a pinch of fennel seeds. •  Glug of olive oil• 1 large red onion, finely sliced• 1 large fennel bulb (see tip), finely sliced• 2 garlic cloves, finely chopped• 6 caramelised red onion and pork (or plain pork) free-range sausages, skinned• 2 tbsp tomato purée• 2 x 400g tins chopped tomatoes• 150g self-raising flour• 25g fresh parsley, finely chopped• 100g natural yogurt• 2 tsp chilli flakes to serve (optional) 1…

Beef larb SERVES 4. HANDS-ON TIME 30 MIN In a mini processor, whizz 2 shallots, 2 tbsp fish sauce, the juice of 1 lime, a large handful of fresh coriander leaves, a 3cm piece of fresh ginger and 1 tbsp olive oil to a rough paste. In a large frying pan, heat a glug of olive oil, then add 1 tsp ground coriander, 1 chopped green chilli, 1 finely chopped shallot and 2 crushed garlic cloves and fry for 3-4 minutes. Add 500g minced beef and fry for 8-10 minutes, then stir in the paste. Stir-fry for 2-3 minutes until the beef is cooked. Slice a bunch of spring onions, then stir three quarters into the beef with a handful of chopped fresh coriander and 2 tbsp sweet chilli sauce.…

Lighter pork, sage and apple stuffing SERVES 8 AS A SIDE DISH. HANDS-ON TIME 30 MIN, OVEN TIME 30 MIN HOW WE DID IT Stuffing made with sausagemeat is usually high in saturated fat, so we used reduced-fat sausages. We replaced some of the meat with apple, onion and wholemeal breadcrumbs, too. MAKE AHEAD Prepare the stuffing recipe up to 1 day ahead and keep covered in the fridge. Cook just before you want to serve it as the stuffing may become dry if cooked and reheated. •  200g day-old wholemeal sourdough bread, broken into rough chunks• 1 tbsp olive oil for frying, plus extra for brushing• 2 large red onions, finely sliced• 2 medium cooking apples, peeled and cut into 1cm cubes• 2 garlic cloves, crushed• 400g reduced-fat pork sausages, skins removed, filling crumbled• 1…

From 30 June to 1 July, Birmingham’s best restaurants will be out in force, showcasing their wares at the annual Colmore Food Festival – and we’re offering delicious. readers the chance to experience it in the best possible way. On Friday, the winner and a guest can watch chef Glynn Purnell open the festival before browsing (and tasting) what’s on offer. Next it’s off to Symphony Hall for a Baroque concert by William Christie and the Orchestra of the Age of Enlightenment. Saturday is free for exploring what’s on offer at the festival, before dining at Purnell’s, Glynn’s Michelin-starred restaurant. The prize also includes two nights’ accommodation in a deluxe suite at Hotel du Vin, with a welcome glass of champagne. It’s a weekend to savour… • Enter at deliciousmagazine.co.uk/ promotions;…

Melting dark chocolate (couverture) to temper it might sound like a dark art, but understanding the science and mitigating the challenges puts you in the best position to make our cover recipe for homemade Easter eggs (p126) or chocolates. WHAT IS CHOCOLATE? In brief, cocoa beans are fermented, dried, then roasted to give cocoa nibs. These are roughly 50 per cent cocoa mass, 50 per cent cocoa butter. The former is dark and bitter – it’s what makes up cocoa powder. Cocoa butter is a pale fat with a melting point just below body temperature. When UK chocolate refers to its percentage of cocoa solids it means the combined quantity of cocoa mass and cocoa butter; the rest is mainly sugar (and milk for milk chocolate). COUVERTURE is high quality…

“The perfect canelé has to have a uniform golden-brown colour from top to base, with a crisp, shiny exterior and a soft, custardy heart. As long as you follow the steps closely, this recipe will give you consistent results – the canelés will always have the same great taste, even colour and light texture. At first it may seem difficult, but after you understand how to control the procedures and techniques it will become easier. Enjoy your canelés for breakfast, with a cup of tea or coffee, or with a glass of wine or champagne. Alternatively, try them for dessert, topped with your favourite chocolate sauce, caramel, fruit coulis or ice cream.” MEET THE EXPERTS Philippe Moulin has worked at Michelin-starred restaurants in France, Brazil and Mexico, and it…

“If you can read, you can follow a recipe, which means you can cook. People somehow seem to have forgotten that” Food culture is more in our faces than it’s ever been. What was once confined to recipe books and the occasional TV show has spread across the digitised world. YouTube chefs are a thing, food blogs are an industry and Instagram foodies multiply by the day, each offering their own version of impossibly seductive food porn, mostly involving avocados. Each of these trends was largely created – and is largely pursued – by the millennial generation, which is generally defined as people aged between 16 and 34. So why do so many of these people shy away from cooking, despite having an apparent passion for food? According to research…

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…

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…

1755 Jean Anthelme Brillat-Savarin was born on 1 April. The celebrated French epicure once observed: “Animals feed themselves; men eat; but only wise men know the art of eating.” 1891 Wrigley Co was founded in Chicago, Illinois, on 1 April. It first sold soap and baking powder, and gave away chewing gum with each purchase. The company changed tack when the gum became its most popular product. 1840 Émile Zola was born on 2 April. The French author once said, “Bouillabaisses, food spiced with pimento, shellfish and the exquisite rubbish which I eat in disproportionate quantities will be the death of me.” 1954 Swanson launched the first TV dinner on 6 April in the USA. The roast turkey and veg meal came in an aluminium tray that could go straight…

HOW TO EAT BETTER Botanist and TV presenter James Wong brings some welcome sanity to the world of healthy eating. The book contains 80 recipes but its genius is his advice on how to get more nutrition from fruit and veg. It’s fascinating, and better than cutting out food groups or paying for so-called superfoods. £20, Mitchell Beazley (out 6 April) GATHER COOK FEAST Jessica Seaton is one half of the team behind the cult women’s clothing and lifestyle brand Toast and, judging from this predictably stylish book, she’s also a fantastic cook. Recipes, many of which use foraged ingredients, are seasonal, simple and tempting, and the countryside shots are inspiring and beautiful. £26, Fig Tree (out 6 April) MOUNTAIN BERRIES & DESERT SPICE In her second cookbook on Pakistani…

EGG-HUNT KIT These colourful eggs are easy to spot and perfect for little hands, while the wire basket can be used to store fresh eggs, long after all the chocolate has gone. Marks & Spencer hen house, £15 SALTY BUT SWEET Devilishly moreish salted butterscotch truffles plus egg, in a signature whimsical box. Monty Bojangles Flutter Scotch Easter egg, £6 for 200g, Ocado THE BEE’S KNEES Honey-filled truffles and an egg made with honeycomb. Co-operative Truly Irresistible Fairtrade milk chocolate Honey Bee egg & truffles, £8 for 370g CHOC-FULL! White chocolate that’s creamy, not chalky, filled with caramel and honeycomb morsels for added crunch. Beware: it’s addictive! Iceland Luxury Honeycomb & Caramel chocolate egg, £4 for 180g EDIBLE ART One of only 200 eggs, hand-painted in Somerset by The Chocolate…

“We don’t have to don hair shirts to shop sustainably” Next time you’re in a supermarket, take a moment to ponder its wonder. Our ancestors would have been staggered to see such well stocked, endless aisles of quality, mostly affordable food. The world’s population is predicted to rise from 7.3 to 9.7 billion by 2050, and with growing numbers of people coming out of poverty, most notably in China and India, there just won’t be enough land in the world to keep us all stocked with many of the foods we now take for granted, especially meat and dairy. Those are sobering thoughts fitting for Earth Day on 22 April. Back in 1970, when Earth Day was instigated, it was a way for a few hippies and idealists to show…

Chipotle chicken chilli with avocado SERVES 6. HANDS-ON TIME 35 MIN, SIMMERING TIME 65 MIN MAKE AHEAD Make the chilli up to 24 hours in advance, cover and keep in the fridge. Prepare the avocado just before serving. FOOD TEAM’S TIP Soaking the sliced onion in water takes away a bit of its fierceness. •  Olive oil for frying• 2 onions, chopped• 3 garlic cloves, finely chopped• 1 tbsp ground cumin• 6 British free-range skinless boneless chicken thighs, cut into 3cm pieces• 330ml bottle Mexican lager (we used Corona)• 400g tin chopped tomatoes• 500ml fresh chicken stock• Small bunch fresh coriander, stalks finely chopped, leaves roughly chopped• 90g chipotle paste•  2 x 400g tins kidney beans, drained and rinsed• ½ tbsp chilli flakes TO SERVE •  1 large ripe avocado• Juice 1 lime, plus 6 wedges• 1 small red chilli, finely sliced• 12…

"When Kirsty asked for help with her menu, the food team got together to brainstorm ideas for what would work best. Key points? Making as much ahead as possible, as well as recipes that didn’t involve fussy detail or fancy finishing . We created a sharing-style starter to pop under the grill just before everyone’s ready to eat. The main course had to be slow-cooked lamb shoulder: a crowd-pleaser that will rest happily for an hour before carving. And for afters, a simple rhubarb and custard bread and butter pudding. To keep the children happy on our photo shoot, we organised an egg hunt in the garden. The day was a great success and Kirsty loved her recipes. We hope you enjoy cooking them, too." JEN BEDLOE, ACTING FOOD…

“As I’m known for my seafood cookery, you might be surprised that my new book covers meat, poultry, vegetables and desserts, as well as fish – and pies! I set out to write a selection of recipes that could genuinely be used every day, whether you’re a beginner or have some knowledge of cooking. I’ve also included some of the recipes I most enjoy cooking at home. I hope you’ll find plenty of inspiration. ” NATHAN OUTLAW MEET THE CHEF A protégé of Rick Stein, Kent-born Nathan Outlaw now calls Cornwall home. He runs a mini empire of restaurants including his flagship, the two Michelin-starred Restaurant Nathan Outlaw in Port Isaac, three more casual eateries in Cornwall, and an outpost at the Capital Hotel in London. The smiley bear…

“Hot cross buns, simnel cake, chocolate eggs… There are certain foods without which Easter wouldn’t be the same. Hot cross buns were originally made with dough left over from baking the sacramental loaves for Good Friday church services. Being such special cakes, they were marked with a cross. The egg has long been recognised as a symbol of fertility and new life. We now associate Easter with chocolate eggs, but in the past, hen’s eggs were traditional for Easter breakfast – all the more welcome after the 40 egg-free days of Lent. Sometimes eggs were dyed red and used to decorate bread loaves or given as gifts. In my house, the baking is done in advance of the feasting. I love to get into the kitchen on the days…

GRAB A BARGAIN • Costadune Grillo-Chardonnay 2015, Sicily, Italy (£5.99, Aldi) A sunny spring white with juicy pears and apples. Makes a decent party white (looks smart, too) or try it with fish pie. • MontGras Carmenère Reserva 2015, Colchagua, Chile (£8.99, down to £6.74 until 18 April, Waitrose) Enticing offer on a ripe, smooth, balanced Chilean red. Its twist of black pepper calls for spiced red meat. • Taste the Difference Muscadet Sèvre et Maine 2015, Loire, France (£7, Sainsbury’s) A fresh, minerally muscadet with a grapefruit-pith flavour. One for seafood (especially oysters, just before the season ends). FRIDAY SPECIAL • Viñalba Seleccion Torrontés 2015, Lujan de Cuyo, Argentina (£9.99, or £7.99 in mixed six offer, Majestic) The torrontés grape delivers a lip-smacking aperitif, and the unusual flavours of lychee, melon and rosewater…

WEEKNIGHT PROMISE Your guarantee for every recipe in this story: NO MORE THAN… • 10 ingredients • 30 min hands-on time • 650 calories per portion (but most recipes have fewer) • 10g sat fat per portion PLUS… • No unnecessary added sugar • Minimal washing up Thai-style beef noodles SERVES 4. HANDS-ON TIME 15 MIN NEXT TIME You can serve this cold as a salad, too – just stir in a few dashes of sweet chilli sauce and extra lime juice and soy sauce to taste. •  2 tsp Thai green curry paste (we like Thai Taste, widely available)• 1 tbsp toasted sesame oil• 3 tbsp soy sauce, plus extra to serve• 2 tbsp fish sauce• Juice 2 limes, plus extra wedges to serve• Vegetable oil for stir-frying• 2 lean British rump steaks (about 150g…

Chicken and vegetable casserole SERVES 4, TWICE OVER. HANDS-ON TIME 20 MIN, OVEN TIME 40-50 MIN MAKE AHEAD Cook to the end of step 2, then cool completely and store, covered, in the fridge for 3-4 days. Or see How to freeze it. NEXT TIME Bone-in chicken thighs will add more flavour (remove the skin before cooking). Use white wine instead of cider and any veg you have to hand – try carrots, mushrooms or celery. •  Vegetable oil for frying• 1 butternut squash, peeled and cut into small chunks• 500g small new potatoes, halved• 4 leeks, finely sliced•  300ml dry cider, plus an extra glug• 750ml chicken stock• 12 British free-range skinless boneless chicken thighs• 2 tbsp wholegrain mustard• 80g crème fraîche• Bunch fresh flatleaf parsley, roughly chopped (optional)• Lemon juice to serve (optional) 1 Heat the oven…

“The more fruit and vegetables you eat, the greater the potential health benefits” For almost 15 years, the importance of eating at least five servings of fruit and vegetables each day has been a cornerstone of the UK government’s health advice. But the average intake still falls well short of official guidelines, and scientists, doctors and the media convey mixed messages about how many servings are best for good health. Consumers have reason to be confused. Consider these recent media reports. “A five-a-day diet of fruit and vegetables is best – more is pointless, study finds,” says one headline. “Five-a-day fruit and veg advice ‘unrealistic’,” claims another. “Seven-a-day fruit and veg ‘saves lives’,” suggests an online news service, while another shouts: “Five reasons why five-a-day isn’t enough”. What advice should…

“These zingy, peppery leaves are often relegated to a minor role as just a garnish on a plate, but watercress can pack a punch into so many dishes. It’s related to mustard and the pungent flavour brings a touch of extra heat to any dish you care to add it to – it’s even powerful enough to stand up to the gutsy flavour of red meat. The two recipes overleaf make watercress the star rather than the sideshow.” ELLA TARN, COOKERY ASSISTANT WHAT TO LOOK FOR WHEN YOU BUY • Fresh watercress has dark green leaves. Avoid bunches that are pale green or yellow. To keep watercress fresher for longer, put the stems in a little water or wrap in dampened kitchen paper, then keep in the fridge. HOW TO…

THE CHALLENGE p126 Learn how to temper chocolate to make the sleekest, most luxurious Easter eggs you’ll ever taste STEP BY STEP p131 The joy of canelés, Bordeaux’s other great export delicious. KITCHEN p120 How to fillet mackerel, pep up your roasts and much more MEET OUR E XPERTS JEN BEDLOE Acting food editor LOTTIE COVELL Acting food lifestyle editor ELLA TARN Cookery assistant LUCAS HOLLWEG Chef and food writer XANTHE CLAY Chef, writer, and preserves & freezing queen…

THE B&B THAT DOES DINNER Chapel House, Penzance, Cornwall ( chapelhousepz.co.uk ) BY EDITOR KAREN BARNES WHY IT’S GREAT I get house envy, especially when I see Georgian architecture. Chapel House gave me a severe case, for a host of reasons: spacious rooms flooded with light, all but one of the six with sea views; a kitchen for keen cooks to swoon over; a clean palette of colours (greys, rich teals, splashes of vivid orange); antique furniture and modern classics put together with a designer’s eye. This boutique B&B is at the quiet end of the quaintest street in Penzance, full of independent shops (top of the list: No56 for über-stylish homewares). Don’t miss the outstanding Ian Lentern Butchers right at the end. On a warm afternoon, take…

Grilled gammon steaks with peas, herb hollandaise and poached eggs SERVES 4. HANDS-ON TIME 35 MIN FOOD TEAM’S TIP You could replace the gammon with grilled, crisp-skinned salmon fillets brushed with the honey-mustard glaze. •  1 tsp English mustard• 1 tbsp clear honey• 2 tbsp olive oil• 4 British free-range gammon steaks• 15g butter• 1 banana shallot, finely chopped• 320g peas (use frozen if out of season)• Glug dry white wine• 2 baby gem lettuces, halved or quartered lengthways if large• Grated zest and juice ½ lemon• 1 tbsp fresh chives, chopped• Small handful each fresh mint and parsley leaves, freshly chopped• Splash vinegar• 4 medium free-range eggs at room temperature FOR THE HERB HOLLANDAISE • 3 tbsp white wine vinegar, plus a splash• 6 black peppercorns• 2 mace blades• 2 fresh oregano sprigs• 2 medium free-range egg yolks• 110g butter, cubed, at room temperature• Juice ½ lemon• 1 tbsp fresh…

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…

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…

21-23 APRIL Porthleven Food and Music Festival The harbour town hosts three days of fun. Listen to local musicians, chow down on Cornish produce and watch chefs from Simon Hulstone to Jack Stein do their thing. Free day entry, evening from £5; porthlevenfoodfestival.com 22 APRIL Surrey Food Festival More than 100 street food traders will be setting up shop in Richmond-upon-Thames’ Old Deer Park, offering everything from doughnuts and frozen yogurt to slow-smoked lamb and wood-fired pizza. Tickets from £5; surreyfoodfestival.com 29 APRIL Tideswell Food Festival Celebrate food and drink grown, cooked, made and brewed in and around this picturesque Peak District village. Try local cheeses and ciders, and take home handcrafted chocolates and truffles. Free entry; tastetideswell.co.uk 6-7 MAY Althorp Food & Drink Festival Tuck into the finest fare…

EARLY INFLUENCES My Nanny Pearce was an amazing lady. She used to make wonderful toffee apples and honeycomb, and beef stew when we went round on a Friday night. We were always in the kitchen as children when my mum and nan were cooking and always got involved – we peeled the potatoes, stirred the gravy and licked the spoons! IT’S A FAMILY AFFAIR If you come into my house and I’m chopping vegetables you’ll end up being given a knife to help. Eating together is integral to my family life. My children walk in the door and instead of saying hello, it’s “What’s for dinner?” As I walk the dog I’m thinking, “What can I cook today?” It’s just how our family is. RECIPE INSPIRATION I still go back…

THE COOKERY SCHOOL WHERE Eckington Manor Cookery School, Worcestershire ( eckingtonmanor   cookeryschool.co.uk) THE COURSE Restaurant Dishes at Home, all-day (£175) TESTED BY Phoebe Stone WHAT IT’S LIKE Arriving at Eckington Manor is like stepping onto an island of rural bliss, surrounded by a sea of green pasture. The chocolate-box main house is the centre of attention, with beds of roses and lavender swooning in the breeze. But this is a working farm, too, a fact that isn’t lost on head chefs and partners, Sue and Mark Stinchcombe. “We’re lucky,” says Sue, “we’ve got the farm, orchard and allotment, so we can design the menu around what’s coming through the ground.” Mark, who won MasterChef: The Professionals in 2015, agrees: “It’s a chef’s dream to work in an environment…

It’s the stuff of food dreams: you meet a celebrated chef, are invited to explore the grounds and beautiful gardens of his country house, then sit down to share the perfect seasonal lunch. It might sound like a fantasy, but it’s one that can become a reality. This June, Raymond Blanc will open the doors to Belmond Le Manoir aux Quat’Saisons so a select number of delicious. readers can experience the enchantment first hand. With velvety lawns, vibrant flower borders and orchards, this manor house-hotel has an Arcadian setting. The two-Michelin-starred restaurant is renowned for offering one of Britain’s finest gastronomic experiences. People don’t come here simply to dine, they come to create lifelong memories. You’ll be welcomed with tea and biscuits, then one of Belmond Le Manoir’s gardeners will…

“Sitting down with a cup of tea and a slice of something delicious is always so relaxing. This recipe makes eight beautifully risen, large scones, though you could use a smaller cutter to make more. The correct way of serving a scone is to break it in half with your hands, rather than cutting it with a knife, and serve with the cream and jam on the side.” MARY BERRY Sultana scones MAKES 8. HANDS-ON TIME 20 MIN, OVEN TIME 12-15 MIN MAKE AHEAD These are best eaten on the day but will keep for up to 24 hours in a sealed container. Warm in a low oven to refresh before serving. MARY BERRY’S TIPS If using butter straight from the fridge, fold back the wrapper and grate the butter…

The ancient Roman and medieval worlds loved Greek wine, but the rise of pine-resin infused retsina didn’t endear everyone to it in the modern age. Now, happily, premium reds and whites from Greece are starting to spring up, and they’re well worth a try. Look for wines from Naoussa, reds made from the brambly xinomavro grape and sea breeze-fresh island whites made from assyrtiko. Thymiopoulos Xinomavro 2012, Naoussa, Greece (£11, Marks & Spencer), is a medium red with berry flavours – roast beef time. Hatzidakis Assyrtiko 2015, Santorini (£12.99, Waitrose), is grapefruity with a light apple-blossom scent. And the crisp lemon and tangerine flavours and hint of rosewater in Semeli Nassiakos 2015, Mantinia (£9.95, The Wine Society) make it one for fish.…

Romesco prawn fishcakes SERVES 4. HANDS-ON TIME 30 MIN, PLUS CHILLING MAKE AHEAD Make the fishcakes up to the end of step 3; keep covered in the fridge for up to 12 hours, then continue with the recipe. FOOD TEAM’S TIP If you like spice, use hot smoked paprika or add a chopped red chilli in step 3. •  350g sustainable frozen raw peeled king prawns, defrosted• Olive oil for frying• 2 garlic cloves, finely chopped• 100g roasted red peppers from a jar, drained (we used Karyatis)• 25g blanched almonds, lightly toasted and roughly chopped•  1 tsp sweet smoked paprika or dulce pimentón (see tip)• Finely grated zest 1 lemon and juice ½, plus wedges to serve• 450g leftover mashed potato• 2 medium free-range eggs, beaten• 130g panko breadcrumbs TO SERVE (OPTIONAL) • Sliced spring onions, natural yogurt…

Roasted cauliflower and stilton soup SERVES 4-6. HANDS-ON TIME 25 MIN, OVEN TIME 35 MIN MAKE AHEAD Make the soup up to 48 hours ahead and keep covered and chilled. •  1 large cauliflower, broken into small florets• 3 large onions, cut into wedges• Olive oil for roasting• 1 garlic bulb• 1 litre good vegetable stock• 900g maris piper potatoes, cut into equal chunks• 2 bay leaves• 100g stilton, plus extra to serve•  Handful fresh parsley, chopped• Crusty bread to serve 1 Heat the oven to 200°C/180°Cfan/gas 6. Put the cauliflower and onion wedges in a roasting tin. Drizzle over olive oil, toss to coat and season with salt and pepper. Loosely wrap the garlic bulb in foil, put in the tin with the veg and roast for 35 minutes, tossing to coat halfway through. 2 Meanwhile, put…

The 5:2 or ‘fast days diet’ is perfect for food lovers. No food groups are cruelly banished and, most of the time, you can continue to eat your favourite treats. Five days out of seven you eat normally, and on the other two you reduce your calorie intake to a quarter of what you usually need – about 500 calories per day for women, 600 per day for men. If you enjoy cooking and eating good food, why should that stop on the days when you commit to eat less? These recipes make generous use of herbs and spices, balancing textures and flavours to deliver meals that will really satisfy you. LAURA HERRING A BIT ABOUT LAURA The London-based cookery writer, editor and food consultant has worked with chefs such…

“I want to encourage everyone to develop a passion for food, however busy their lives. The idyllic dream of wanting to prepare an hearty family meal every evening, compared with the reality of the time you actually have, is an all-too-real struggle. But I believe great food can be made from fresh ingredients in short amounts of time. If you need to feed a crowd, these recipes can easily be doubled.” KATY BESKOW MEET KATY She’s a cook, cookery tutor and author of the Little Miss Meat Free blog, as well as a life-long vegetarian and a longtime vegan. Katy’s inspired by ingredients that are fresh, healthy, colourful and inexpensive. A former Londoner, Katy is now based in rural Yorkshire and 15 Minute Vegan is her first book. Butternut squash…

TREND INGREDIENT Fregola This pasta from Sardinia is made in the same way as giant (or Israeli) couscous – by rolling semolina dough into small balls about 3mm across, then drying them. Unlike its Middle Eastern cousin, it’s toasted, which gives it a nutty flavour. COOK It cooks to al dente in little more than 10 minutes and can be added to soups to bulk them up or used in tabbouleh-style salads like couscous or bulgur wheat. Fregola also makes a great pilaf, cooked in stock with aromatic vegetables, herbs and spices until the liquid has been absorbed. TRY IT... the Sardinian way: simmer the cooked pasta in a spicy tomato and fish stock sauce for a few minutes, then add clams or mussels until they open. Or serve it…

“Tempering chocolate may seem fiddly at first, but once you’ve mastered it you can make wonderful chocolate creations, including the Easter eggs on our cover – which, incidentally, work out much cheaper than the clutch of designer eggs currently in the shops. I’ve also included ideas to decorate the eggs to give them a personal touch. If your chocolate isn’t as glossy as you’d like initially, don’t worry – practice makes perfect.” ELLA TARN, COOKERY ASSISTANT TEMPERING CHOCOLATE: THE KNOWLEDGE WHAT IT MEANS Melting and cooling chocolate, then warming it again to a specific temperature ‘tempers’ it or improves its composition. These temperatures differ according to the type of chocolate being tempered: Dark chocolate Melt to 45°C, cool to 28°C, then warm to 31-32°C. Milk chocolate Melt to near 45°C,…

WHEN TO GO The weather is perfect in spring and autumn, but even during the highs of summer, breezy Malaga doesn’t suffer from the suffocating heat of its big sister Seville. ROOFTOP BARS They’re a bit of a thing in Malaga. The one at the AC Hotel Malaga Palacio (marriot.co.uk) is great for views – but don’t fall in the pool; it’s not cool. For a less well-known spot, take the winding back lane to Oasis Backpackers Hostel (oasis malaga.com). The views aren’t as good but it has a great atmosphere and does as good a goldfish bowl G&T as anywhere else in town. MARKET RAIDING Ataranzas is a fantastic food market. For Malaga specialities to take home, buy world-class almonds and marinated gordal olives at the stall of Cristóbal…