Delicious UK May 2017

The 10-minute recipe GRILLED ASPARAGUS AND PARMA HAM ON TOAST SERVES 4. HANDS-ON TIME 10 MIN RECIPE AND FOOD STYLING: LOTTIE COVELL. PHOTOGRAPHS: ANDREW MONTGOMERY. STYLING: OLIVIA WARDLE Heat the grill to high. Line a grill pan with foil and lay out slices from a 12-slice pack of parma ham and 1 bunch of trimmed asparagus. Drizzle with oil and season with salt and pepper. Grill for 5-8 minutes until the parma ham is crisp and the asparagus is cooked through. Meanwhile, in a bowl, combine 150g crumbled feta, 1-2 tsp clear honey, a handful of roughly chopped fresh mint, the juice and zest of ½ lemon and a glug of olive oil. Taste and adjust the seasoning, adding a little more honey or lemon if you like. Toast 4-8…

Unsung heroes… There are a lot of them in the food world. People who write beautiful copy and recipes for others but don’t get much of the glory; talented food writers adept at their craft but who find there aren’t enough publications for their work to appear in. I decided it was time to have a guest spot for people with a shining talent, both in the writing of evocative words and in creating recipes that cry ‘eat me’. On p66 you’ll find the inaugural feature in our Food Writer in Residence series, and the first author we’re delighted to welcome to the delicious. team (albeit temporarily) is Gill Meller. He’s been part of River Cottage for years and last year published his first book, Gather, to acclaim. It’s been…

The new book club …is the cookbook club. Invite friends to join the group, take it in turns to pick an all-time favourite recipe book (mine is Nigella’s How To Eat), then each choose a dish. Arrange to meet up and either cook together or bring the prepared food with you to share and enjoy – the best kind of evening. Visit deliciousmagazine.co.uk/ cookbookclub for inspiration. The world on a plate Chef Bruno Loubet has launched a new series of supper clubs called Kitchen Culture at his London restaurant, Grain Store. On the first Monday of every month, members of his team bring alive their memories from home. Planned themes include Saudi Arabia, Brazil and Ireland. It’s fantastic value at £25 for three courses. Visit grubclub.com/grain-store to book – but…

Tell us what you think of delicious. (good and bad) or send your tips, pictures and queries to: info@delicious magazine.co.uk. Or write to us at: delicious. magazine, Eye to Eye Media Ltd, Axe & Bottle Court, 70 Newcomen Street, London SE1 1YT See what other delicious. fans are talking about at facebook.com/deliciousmagazineuk Follow us at twitter.com/ deliciousmag Follow us at instagram.com/deliciousmag THIS MONTH’S STAR PRIZE! There’s always time for a glass of chilled Barbadillo Solear manzanilla sherry (available from Waitrose, £10.99). It’s the perfect summer aperitif to enjoy on its own or with a selection of Spanish treats. The prize includes two 75cl bottles of Barbadillo Solear, plus a picnic hamper for two with everything you need for a Spanish-style al fresco lunch.* barbadillo.com WIN! £50 SAINSBURY’S VOUCHERS Great recipes…

Your reward for cooking the cover this month could be a glorious stay at Dartington Hall, a beautiful Grade I-listed hotel near Totnes in south Devon. Set on a 1,200-acre estate, the rooms of this former manor house surround a 14th-century courtyard, offering contemporary comforts alongside original features such as oak beams and mullioned windows. On both days you’ll enjoy breakfast and dinner in the White Hart Inn, where Brixham seafood and local lamb star on the menu. Elsewhere you can explore the gardens, visit The Shops at Dartington, set in former farm buildings, and spend a day on the coast. • For more information call 01803 847150 or visit dartingtonhall.com or shopsatdartington.co.uk FOR A CHANCE TO WIN… Make the fishcakes and chips on our May cover, take a picture…

HOW OFTEN DO YOU OPEN A TIN? *SOURCE: CANNED FOOD UK, 2015 Baked beans, tuna, tomatoes, chickpeas and more all come handily packed in a tin. But which city’s hungry hordes most frequently reach for a tin of the quick stuff – and how many tins do they pull or cut open each day? *NUMBER OF TINS, PER DAY, PER 100 INHABITANTS MAKING GOOD FOOD DO GOOD WORDS: RACHEL WALKER, SUSAN LOW, PHOEBE STONE. PHOTOGRAPHS: ISTOCK, REX/SHUTTERSTOCK Ballymaloe-trained chef and food writer Charlotte Pike is aiming to find a permanent home for her social enterprise, Field & Fork. “We aim to provide food education to a wider audience, especially those who are less well off. It’s about encouraging people to think about what they’re eating, where it’s from and how…