Innholdsfortegnelse for May 2017 i Delicious UK

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…

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…

INTERVIEW: PHOEBE STONE. PHOTOGRAPHS: ISTOCK MUM’S FAMILY FAVOURITE My first food memory was my mother’s risotto. People didn’t waste food in those days, so it would be made up of what was left of the roast chicken, including the liver, as well as mushrooms, raisins and a few peas. It was finished off with parmesan. She didn’t stir it regularly and we didn’t have risotto rice, but it was just fab. TEENAGE ESCAPADES I worked in a café when I was 16, doing a lot of filthy washing up and making toasted sandwiches, then in the evening I worked in a nightclub. My job was to decant very cheap vodka, gin and whisky into branded bottles and, because the club had an Egyptian theme, I had to wear a fez.…

To get the best out of a recipe, you need your ingredients to be as fresh as possible. The experts at Fisher & Paykel – this year’s delicious. Produce Awards sponsor – understand that. That’s why they created the ActiveSmartTM Foodcare system, where sensors and fans inside the fridge take readings every few seconds, making sure the temperature stays at the optimum level. Essentially it’s a fridge with a brain. The thinking behind it is that whenever you open the door, you’re exposing the contents to the warmth of your kitchen. This constant exposure to warm air reduces the life of fresh ingredients – particularly organic, as they don’t contain artificial preservatives. So Fisher & Paykel’s clever system works out what your routine is and predicts when you’re most likely…

Bloody mary crabcakes MAKES 8 CRABCAKES (TO SERVE 2) OR 10-12 TO SERVE AS A NIBBLE. HANDS-ON TIME 30 MIN, PLUS CHILLING MAKE AHEAD Make the crabcakes to the end of step 3 up to 24 hours ahead; cover and chill, then cook as in step 4. • 75g Carrs Cheese Melts (or similar cheese crackers) • 2 x 100g packs Seafood & Eat Fifty Fifty Cornish Crab, from Waitrose (or ask your fishmonger for 100g white and 100g brown crabmeat) • 2 celery sticks, finely chopped, plus leaves to garnish • 1 spring onion, finely chopped • 1 tsp finely chopped fresh tarragon • Finely grated zest and juice 1 lemon, plus wedges to serve • 5 drops Tabasco or to taste • 1 tsp Worcestershire sauce • Vegetable…

BREAKFAST CEREAL Seventh-Day Adventists and the Kellogg brothers A hot bowl of porridge was about as exciting as breakfast cereal got in the 19th century. The first packaged breakfast cereals to be eaten cold were served in Battle Creek, Michigan, in the US. It was the centre of the Seventh-Day Adventist Church, which promotes healthy eating and lifestyles among its followers. Two Adventist brothers, John and William Kellogg, ran a sanatorium with a healthy vegetarian diet, initially offering oat-based granola for breakfast but later switching to wheat. In 1895 John Kellogg launched the Corn Flakes brand. Brother William parted ways with the sanatorium and, in 1906, bought the rights to the Corn Flakes name. Under William’s ownership the Kellogg Toasted Corn Flake Company soon dropped the health food approach, opting…

IMAGE COURTESY OF THE ADVERTISING ARCHIVES When, where, how and what we buy, cook and eat might feel like neutral choices, but sometimes cookbooks have a hidden message that might not be obvious at first glance. Let’s take that one stage further... Can food writing ever be propaganda? It’s an uncomfortable thought because, historically, the word has become linked inextricably with oppression. Even Joseph Goebbels, Adolf Hitler’s Minister for Popular Enlightenment and Propaganda, acknowledged that propaganda “always has a bitter aftertaste”. His work for the Nazi party is almost certainly one of the reasons we think of propaganda as evil. Yet propaganda isn’t necessarily manipulative and dishonest – sometimes it can open us up to new ideas. A HARD-TO-SWALLOW MANIFESTO One of the most blatant, yet entertaining, examples of the…

Food writer in residence NEW PART 1 The past is a patchwork of collected memories and experiences. Some we may prefer to forget, but others – the ones that make us happiest – we bring to mind to relive time and again. Many of my best memories are of being out in the open air with friends and family, and they nearly always centre around sharing food. The simplest of picnics are often elevated by the surroundings and circumstances. It’s as if, by magic, everything tastes that much better. Biting into a buttery ham and cheese sandwich might seem unremarkable on any given day, but after walking along a stormy coastline, it’s transformed into something amazing. Likewise a summer lunch served on a picnic blanket in your garden, in a park…

Baked lemon curd syrup sponges with brandy custard MAKES 6. HANDS-ON TIME 20 MIN, OVEN TIME 30 MIN MAKE AHEAD Weigh all the ingredients ahead, then mix together just before baking. RECIPE: JEN BEDLOE. PHOTOGRAPH: MAJA SMEND. FOOD STYLING: LOTTIE COVELL. STYLING: OLIVIA WARDLE • 115g butter, softened • 115g light brown soft sugar • 2 large free-range eggs • 115g self-raising flour • Handful fresh/dried breadcrumbs • Grated zest 1 lemon and juice ½ • Grated zest 1 orange and juice ½ • 6 tbsp golden syrup • 1 tbsp brandy, plus 1½ tbsp extra • 6 rounded tsp lemon curd • 500ml tub fresh custard YOU’LL ALSO NEED… • 6 x 150ml dariole moulds or ramekins, lightly greased, base-lined with a disc of non-stick baking paper 1 Heat…

WEEKNIGHT PROMISE Your guarantee for every recipe in this feature: NO MORE THAN… • 10 ingredients • 30 min hands-on time • 650 calories per portion (but many of the recipes have fewer) • 10g sat fat per portion PLUS… • No unnecessary added sugar • Minimal washing up Egg-fried rice and veg stir-fry SERVES 2. HANDS-ON TIME 15 MIN FOOD TEAM’S TIP Buy a vegetable stir-fry pack that includes fresh ginger, chilli and coriander for added flavour NEXT TIME Stir-fry strips of lean pork or steak for a meaty version, or add a chopped pack of marinated tofu for a more filling meal. • 400g pack mixed vegetable stir-fry (see tip) • 250g pack ready-to-heat brown or white rice • 4 medium free-range eggs, beaten • 1 tbsp soy…

This month BAKED MEATBALLS Meatball and cannellini bean bake SERVES 2 X 4 PORTIONS. HANDS-ON TIME 30 MIN, OVEN TIME 30 MIN, PLUS CHILLING MAKE AHEAD Freeze the second portion of the bake as in step 4 for up to 3 months. Defrost thoroughly by removing the container (or bags) from the freezer to the fridge overnight. Put the contents in an ovenproof dish to continue from step 5. FOOD TEAM’S TIPS Other types of beans such as chickpeas would work too. Use a large saucepan for steps 3-4, if your sauté pan isn’t large enough to hold it all. ADAPTED FROM A RECIPE BY VALLI LITTLE. PHOTOGRAPH: CHRIS COURT. STYLING: KIRSTEN JENKINS • Olive oil for frying • 1 large onion, finely chopped • 4 garlic cloves, crushed • 60g…

MEET DAVID AND LUISE He’s a designer from Sweden and she’s a trained nutritional therapist from Denmark. They’re a super-talented couple who, through their popular healthyeating blog, Green Kitchen Stories, serve up their favourite vegetarian recipes. It’s food that’s smart, yet simple and full of flavour. They’re based in Stockholm with their young family, and Green Kitchen at Home is their fourth cookery book. Cauli ‘fish’ and chips SERVES 4. HANDS-ON TIME 35 MIN, OVEN TIME 30 MIN This is our vegetarian take on a classic and it’s so childfriendly. Even if it doesn’t imitate fish exactly, it does have the right light feeling and, with a squeeze of lemon and dunked in tartare sauce, it all feels quite satisfying. We’ve created the recipe so the potatoes are baked at…

MAKE THE BOUNTY LAST RADISHES Home-grown radishes are at their best right now. Turn to p63 for Ella Tarn’s ideas on how to cook and enjoy this beauty. If you have a glut on your hands, here’s how to preserve them FREEZE Cut into 0.5cm slices, pack into bags and freeze for up to six months. To eat, melt a little butter in a pan and add the frozen radishes, cooking until the liquid that melts off boils away and they start to turn gold. Stir in peas or broad beans for a colour and flavour contrast. PRESERVE If you haven’t tried making a pickle by natural fermentation (like sauerkraut), radishes are a great place to start. Mix 12g salt with 250ml water. Slice 250g radishes 0.5cm thick and pack…

PREPARING WHOLE FRESH LANGOUSTINES RECIPES AND FOOD STYLING: JEN BEDLOE. PHOTOGRAPHS: ALEX LUCK. STYLING: LAUREN MILLER 1 Lay each langoustine, underside-down, on a clean chopping board and pull off the head and claws. Save to make fish stock (see Jen’s tips, below). 2 If making breaded scampi, lay the tail flat on the board and, using kitchen scissors, cut through the shell along the back (not through the flesh). Continue from step 3. 2a Alternatively, to prepare langoustines for grilling, complete step 2 but cut through the flesh also, then fan out with the shell still attached, cut-side-up, on a baking tray. Drizzle with oil or dot with butter. Grill for 1-2 minutes, then season with lemon juice, black pepper and fresh herbs. 3 Carefully peel the langoustine out of…

ILLUSTRATIONS: ISTOCK Self-service checkouts are annoying but they do work sometimes. The scratchy labels in underwear are annoying but at least they help you put your pants on the right way round. Stickers on fruit are just plain annoying. The information printed on these stickers is supposed to be important for greengrocers, although I would challenge any of them to tell me, without looking it up, what those numbers actually mean. Fruit stickers are certainly of no use to shoppers. The only information they convey to the fruit-buying public is a statement of brand identity, which is meaningless when applied to an unprocessed product. What do you care if your banana is a Fyffes or a Chiquita? It’s a banana, for crying out loud. It grew on a tree. It…

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…

DAILY GRIND I have an ongoing gripe with pepper mills: too many of them grind to a halt. I’ve been putting Tala’s new mills through their paces. They’re good and, impressively, come with a lifetime guarantee. The innards are ceramic, and they come in 6in, 8in and 10in sizes. From £22.50 each for the 6in size, Ocado and Amazon Year-round holiday White sand and blue sea merging seamlessly into the bluest summer sky: that’s what I think of when I look at Rick Stein’s Coves of Cornwall fine bone china. The design was created by an art and design student at Falmouth University as the winning entry in a competition judged by Rick. Beautiful – and perfect for mixing and matching with white. From £10 for a cereal bowl, £45…

Vegetarians used to have a holierthan- thou reputation, so it’s a sign of the times that the slogan for this year’s National Vegetarian Week (15-21 May) is ‘Get Stuck In!’ We all now know that great-tasting veggie food is not a contradiction in terms. It’s never been easier to be vegetarian. Good meat-free options are widely available in restaurants and supermarkets, and people no longer assume veggies are tree-hugging hippies. True, travelling can still be a challenge. You don’t need to go further than France to find restaurateurs who still believe that a bit of chicken stock in your soup doesn’t count as meat. “It’s just for the flavour,” they say, baffled that the customer is dismayed rather than delighted. The case for vegetarianism is more widely appreciated, too. It’s…

The marriage of tarragon and chicken is one made in heaven, and more than enough reason to grow the herb. At Great Dixter I grow it in pots that sit in the courtyard outside the kitchen. This is Christopher Lloyd’s recipe and it’s unbeatable, but do take the time to brown the chicken properly at the start, ideally in a cast-iron pot. The iron gets very hot, then holds the heat, so the chicken takes on more colour while it cooks in the oven. RECIPE FROM THE GREAT DIXTER COOKBOOK: RECIPES FROM AN ENGLISH GARDEN BY AARON BERTELSEN (£24.95; PHAIDON) Pot-roast chicken with tarragon SERVES 4. HANDS-ON TIME 20 MIN, OVEN TIME 30-45 MIN FOOD TEAM’S TIP If you’d prefer a less rich sauce, omit the cream. Add a little…

RULE 1 Blind bake pastry tart cases properly to avoid a soggy bottom WHY? Tempting as it is to skip this step, blind baking the pastry until it is virtually cooked creates a crisp base, even when the filling you add afterwards is very wet. Once you’ve lined your tin with pastry, prick the base with a fork. Line the pastry with non-stick baking paper or foil, then fill with ceramic baking beans (worth buying; find at lakeland.co.uk for £5.49) to stop the pastry bubbling up as it cooks. Remove the beans and paper, then bake the tart uncovered until golden. Crucial tip: it should feel sandy to the touch. USE FOR Tarts, flans, pies Honey and walnut tart SERVES 10-12. HANDS-ON TIME 35 MIN, OVEN TIME 1 HOUR 10-15…

Lentil and roasted vegetable salad with buttermilk dressing SERVES 4-6. HANDS-ON TIME 30 MIN, OVEN TIME 35-40 MIN MAKE AHEAD Make the dressing, without the chives, up to 48 hours in advance. Keep covered in the fridge, adding the chives just before serving. KNOW HOW Watermelon radishes are a kind of daikon with a beautiful pink-purple colour. They’re available all year round from Ocado and Natoora. • 250g dried puy lentils • 500ml vegetable stock • 1 fennel bulb, sliced lengthways through the root into 8 wedges • 2 red onions, sliced through the root into quarters • Olive oil for roasting • 2 rye bread slices, roughly torn • 200g watermelon radishes (see Know-how), quartered. Or use whole breakfast radishes • 100g rocket • 2 avocados, sliced • Lemon…

My grandfather Kehdy Farhoud Kehdy lived to be 96 and we attribute his longevity to his healthy diet – specifically his consumption of yogurt (laban), which he enjoyed with each meal. Yogurt featured regularly in our family’s everyday cooking in Lebanon, in dishes such as my grandmother’s stews. On our Beirut kitchen table in winter, we’d have warm, creamy dishes such as kebbeh b’ laban (meat and dumplings in warm yogurt) or shish barak (lamb-stuffed tortellini in warm spiced yogurt sauce). Summertime in the breezy mountains outside the city saw us tossing cucumbers and mint into yogurt, then slathering it over macaroni for a refreshingly cool lunch. Like my grandfather, I’ve developed an appetite for this wonderful ingredient, and the recipe I’ve chosen to share here is very much inspired…

This month COOKED SALMON FILLET One-pan salmon orzotto SERVES 2. HANDS-ON TIME 15 MIN MAKE AHEAD This dish is just as good served cold and is perfect to pack for work lunches. Cool the pasta and asparagus completely before stirring in the other ingredients, then box in a sealable container and store in the fridge for up to 24 hours. FOOD TEAM’S TIPS Swap the asparagus for any other veg you have in the fridge – chop into similarsize pieces, or use ready-prepared frozen vegetables. The goat’s cheese is a great, tangy addition, but if you don’t have any you can use ricotta, cream cheese or feta instead, or omit it altogether and add more olive oil and lemon juice to taste. RECIPE: WARREN MENDES. PHOTOGRAPH: MARK ROPER • 200g orzo…

BOOST YOUR VEG INTAKE! Carrot and ginger soup SERVES 4-6. HANDS-ON TIME 30 MIN, SIMMERING TIME 45-50 MIN MAKE AHEAD Keep the soup chilled for 2-3 days in a sealed container. Double the recipe and freeze half (without adding the yogurt and coriander in step 2) in a freezer bag or plastic container for up to 3 months. Defrost fully and reheat to piping hot before serving topped with the yogurt and herbs. FOOD TEAM’S TIPS If you’re not vegetarian you can use chicken stock instead of vegetable stock. If you’re using a stock cube, taste the soup before adding any salt, as cubes can be quite salty. We piped the yogurt on top of our soup using a freezer bag with the corner snipped off, then pulled a cocktail…

Lighter chicken satay SERVES 4-6. HANDS-ON TIME 20 MIN, GRILLING TIME 8-10 MIN, PLUS COOLING AND MARINATING MAKE AHEAD Marinate the chicken overnight in the fridge, covered, then grill when you’re ready to eat. HOW WE DID IT A lot of the calories in satay come from the peanut butter, so we’ve replaced a good portion of that with our old favourite, natural yogurt. By upping the quantity of other traditional ingredients, you still get the authentic flavour but without quite so many calories. Using chicken breast instead of the more usual thigh meat also decreases the fat content, and the yogurt in the marinade helps to tenderise the breast, making it beautifully succulent. RECIPE: REBECCA WOOLLARD. PHOTOGRAPH: TOBY SCOTT. FOOD STYLING: LOTTIE COVELL. STYLING: WEI TANG • Large splash…

By John Campbell, owner and founder of The Woodspeen cookery school Whipping up a meringue is a simple technique – once you understand the secrets behind all the whisking. EQUIPMENT Use a large mixing bowl, so the egg whites expand to their fullest. I like glass bowls but stainless steel or copper are good too (copper works well as tiny particles of it combine with sulphur in the egg whites and stabilise them). The bowl and whisks must be very clean – grease will stop the whites whisking properly. Note: plastic bowls can harbour grease. Rubbing with a cut lemon will eliminate grease but do dry with kitchen paper afterwards. EGGS The old wives’ tale that older eggs work best is correct: the whites of older eggs are thinner and…

YOU WILL NEED FOR THE RAGU • 2kg British freerange whole duck (see Antonio’s tips) • 200ml ruby port • 200ml red wine • 3 shallots • 1 large carrot • 1 celery stick • 1 medium onion • 3 garlic cloves, peeled • Small bunch fresh rosemary • Small bunch fresh thyme, leaves picked • Small handful fresh sage leaves • 1 tsp dried marjoram or oregano • 3 dried juniper berries • 150g passata • 60g grana padano, finely grated, plus extra to serve • Bunch fresh basil or marjoram, leaves picked, to serve FOR THE PASTA • 150g spinach and/or green swiss chard leaves (trimmed weight) – see Antonio’s tip • 150g ‘00’ pasta flour, plus extra for dusting • 150g fine semolina • 3 medium freerange…

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…

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…

THE COOKERY SCHOOL WHERE Nick Nairn Cook School, Port of Menteith, Scotland (nicknairncookschool.com) THE COURSE Nick Nairn’s New Scottish Cookery, £249 for a full day (includes lunch with wine) TESTED BY Hugh Thompson WHAT IT’S LIKE Nick Nairn, of TV cookery show and Michelin-star restaurant fame, has thrown himself into teaching others to cook. His purpose-built cookery school is in a beautiful spot, nestled among the trees beside the Lake of Menteith, about an hour’s drive from Glasgow. The day kicked off with homemade shortbread. Nick swept in, taller than I remember him from The Great British Menu, to call us through, and a noticeable frisson went through the group. A fellow course-goer whispered to me in a Scottish brogue, “Nick’s practically a rock star round these parts.” I knew…

BRUNCH MENU FOR 4 Roasted rhubarb & oaty crumble with greek yogurt Emmental & onion rösti with fried egg and crispy bacon Blueberry & banana muffins Spelt, sunflower & sour cherry loaf Just add... Coffee, newspapers and good company Roasted rhubarb & oaty crumble with greek yogurt SERVES 4. HANDS-ON TIME 20 MIN, OVEN TIME 15 MIN MAKE AHEAD The crumble mixture will keep in a sealed container for 2 weeks in a cool place. The rhubarb will keep for up to a week in a sealed container in the fridge. • 100g jumbo oats • 60g mixed seeds • 4 tbsp maple syrup • 1 tbsp vegetable oil • 400g rhubarb, sliced • 2 oranges, peeled and segmented • 1 vanilla pod, halved, seeds retained • Dollop greek yogurt…

Roast romano peppers SERVES 4-6. HANDS-ON TIME 15 MIN, OVEN TIME 25 MIN MAKE AHEAD These are best made fresh, although the peppers will keep in the fridge for up to 48 hours in a sealed container. FOOD TEAM’S TIP Try adding a little wholegrain mustard to each pepper before baking. Romano peppers are the long, thin, dark red peppers usually sold in twos or threes in supermarkets. They’re sweeter and more luxuriously flavoured than bell peppers and need no more encouragement than a drizzle of olive oil and a ferociously hot oven to turn them into a satisfactory bit on the side. Here they’re embellished with cherry tomatoes, garlic and fresh thyme, before being sharpened with a dash of vinegar and a few capers. They are great as a…

VARIETIES TO LOOK OUT FOR Radishes come in many shapes and sizes. The most common are the small round ones and the elongated ‘breakfast’ radishes, which have a pink-and-white hue. Look out for mixed-colour radishes too, with tones from lilac to deep purple. They don’t taste any different, but they bring a welcome variety of colour. Grow your own? Turn to delicious. Kitchen for tips on how to preserve a bounty of radishes. CHOOSING AND BUYING The radish bulb should be firm and strongly coloured, not wrinkled or soft. If they’re slightly past their best, a short spell in a bowl of iced water will revive them. Radishes are sold with or without their leaves. The brighter and greener the leaves (great in salads or pesto), the fresher the radishes.…

GRAB A BARGAIN • Vignobles Roussellet Pinot Noir NV, Vin de France (£4.49, Aldi) Smooth and sweetly ripe with black cherries and a chocolatey layer. Chill this bargain on hot days. • Atlantique Sauvignon Blanc 2016, Val de Loire, France (£7.99, down to £5.99 until 6 June, Waitrose) An enticing crisp white with a mineral streak and fresh lemon, but not too dry. Try it with May’s glorious British asparagus. • Carlino Rosso 2016, Sicily, Italy (£5.99, or £4.99 in mixed six offer, Majestic) Soft, lightish red, packed with tangy redcurrants and cherries. Perfect for tomatoey pasta sauces and savoury snacks. FRIDAY SPECIAL • Finest Gavi 2015, Italy (£7, Tesco) An elegant white with yellow pear and lime fruit to chill through to early summer. Enjoy with white fish and…

Whether you want to customise a recipe or simply liven it up, it’s the little flourishes that can take your cooking up a notch. Take the new Heinz [Seriously] Good sauces. Versatile and ready to use, each great-tasting and creamy sauce can make everyday dishes more exciting. Are you cooking potatoes or chicken? Try the zingy Chive sauce, made with crème fraîche. How about steak and beef? Add a spoonful of the warming Pepper – or the Béarnaise sauce, which is made with chopped shallots and tarragon. It’s perfect with fish, too. Last but not least, the rich and lively Tomato & Garlic sauce lends itself wonderfully to chicken and grilled meat. Add that extra something to every mealtime with Heinz [Seriously] Good sauces. They’re available in Sainsbury’s and Morrisons.…

FEED 4 FOR UNDER £6 Harissa roast chicken with chickpeas SERVES 4. HANDS-ON TIME 25 MIN, OVEN TIME 35-40 MIN FOOD TEAM’S TIPS Harissa pastes vary in heat. Taste a little to check the spice level before using, then adjust the amount accordingly. If you have leftovers, shred the chicken, stir into the sauce, then cover and chill for up to 3 days. Reheat on the hob with a little water. RECIPE: WARREN MENDES. PHOTOGRAPH: BEN DEARNLEY. STYLING: DAVID MORGAN • 1½ tbsp harissa paste (see tips) • 2 tsp clear honey • Finely grated zest and juice ½ lemon, plus wedges to serve • 3 tbsp olive oil, plus an extra splash • 4 British free-range chicken legs • 1 onion, finely sliced • 2 garlic cloves, crushed •…

Curried cauliflower and green chilli naan pizzas SERVES 2. HANDS-ON TIME 15 MIN, OVEN TIME 40 MIN MAKE AHEAD Roast the cauliflower 2-3 hours in advance. Continue with the recipe from step 2. FOOD TEAM’S TIP If you like a bit more spice, swap the mild curry powder for the hot stuff. RECIPE AND FOOD STYLING: JILL DUPLEIX. PHOTOGRAPH: BRETT STEVENS • 1 tsp mild curry powder (see tip) • ½ tsp ground turmeric • 1 tbsp olive oil, plus extra for drizzling • 1 tsp salt • ½ cauliflower, cut into florets • 2 large or 4 small naan breads • 60ml passata • 250g mozzarella ball, drained and sliced • ½ red onion, thinly sliced • 1 green chilli, finely sliced • Fresh mint leaves, ready-made cucumber raita…

Baked cod with pistachio crust SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 12-15 MIN Pistachios have a delicate creaminess that works well with mild-flavoured fish. They’re also full of the fibre that your gut loves. I use glutenfree sourdough made from teff or buckwheat, but rye or spelt is great too. You can freeze the raw crumb mixture and use frozen fish to make this a super-quick supper. • 120g shelled unsalted pistachios, finely chopped • 90g sourdough breadcrumbs • Bunch fresh flatleaf parsley, leaves picked, finely chopped • 700g sustainable cod fillet (or hake, pollock or similar) • 200g natural yogurt 1 Heat the oven to 220ºC/200ºC fan/ gas 7. Line a baking sheet with non-stick baking paper. Put the pistachios, breadcrumbs, parsley, a pinch of salt and…

25-27 MAY 2017 SEE THE delicious. FOOD TEAM IN ACTION, DEMONSTRATING RECIPES AND TECHNIQUES l MEET GUEST CHEFS, INCLUDING LUCAS HOLLWEG AND GBBO STAR CHETNA MAKAN l FIND OUT HOW TO BE A TASTE-TESTER l MEET OUR TEAM Welcome to the Goodwood Festival of Food & Racing. For three days only, thoroughbreds of the food and equestrian worlds will unite at ‘the home of champions’ – the Goodwood Estate in West Sussex. Stock up on some of the finest produce Britain has to offer at the Great Taste Market, a wonderful collaboration between Great Taste and delicious. magazine. I love a festival, but add horse racing into the mix and you have a recipe for the perfect day out. This is an event for everyone: there’s live music, great things…

See how much you really know about the world of food with Hugh Thompson’s culinary conundrum. Answers next month ACROSS 1 Alcoholic drink of equal parts lager and cider. Sounds deadly! (9) 6 Thin, watery porridge, famously moreish (5) 7 _____ ribs: fashionable cut of meat, good for braising or grilling (5) 9 Equal parts fat and flour, cooked and used to thicken sauces (4) 10 Northern Italian city, the home of balsamic vinegar (6) 12 Caviar substitute made of herring – does not contain fish roe (6) 14 Sharpen a knife blade or an appetite (4) 17 Turkish vine leaf parcels of minced lamb and rice (5) 18 Drinking from this river of Classical myth causes forgetfulness (5) 18 One of Escoffier’s five mother sauces, made with tomato purée…