Delicious UK October 2017

10 OUTSTANDING RECIPES TO PULL OUT AND KEEP Mozzarella and pesto toasties MAKES 4. HANDS-ON TIME 15 MIN, OVEN TIME 5 MIN MAKE AHEAD The pesto is best fresh but can be made up to 72 hours in advance. Make sure it’s covered by a thin layer of olive oil and keep in a sealed container in the fridge. Use leftovers for pasta or with meat/fish. • 50g butter, softened • 8 crusty white bread slices • 125g ball mozzarella, sliced • 125g hard (cooking) mozzarella, grated • 10 parma ham slices • Sunflower oil for frying • 2 medium free-range eggs • 1 tbsp milk FOR THE PESTO • Large bunch fresh basil leaves • 30g toasted pine nuts • 50g parmesan, cut into small pieces • 3 glugs…

GET TO KNOW YOUR CHEESES FRESH Any soft, spreadable cheese, made by gently separating the curds from the whey. Fresh cheeses have bright, milky flavours, often with lemony acidity. Some are moussey or creamy, whereas mozzarella is heated and stirred to form strands, and feta is pickled in brine. How to use it Dot into salads to add creamy contrast to everything from roasted veg to tomato and herb sauces. AGED FRESH These cheeses are matured to develop flavour and texture. These include Loire-style chèvres (goat’s cheeses) and British and Irish cheeses such as tymsboro and st tola. Moulds form a thin, often wrinkly rind, beneath which the soft interior turns creamy. How to use it Serve as a fresh cheese or grill in slices. SOFT WHITE Camembert and brie…

RECIPE AND FOOD STYLING: LOTTIE COVELL. PHOTOGRAPH: TOBY SCOTT. FOOD STYLING: TONY HUTCHINSON The 15-minute brunch Fried mushrooms, crispy bacon and egg on sourdough toast SERVES 1. HANDS-ON TIME 15 MIN Turn the grill to high, cook 3 rashers of smoked streaky bacon for 5 minutes or until almost cooked, then turn over. Put a thick slice of sourdough next to the bacon and toast each side to your liking. Meanwhile, heat a knob of butter and a splash of olive oil in a large frying pan. Add a handful of sliced mixed wild mushrooms and 2 fresh thyme sprigs, then fry on a high heat for 5 minutes, turning occasionally. For the last minute, stir in a handful of baby leaf spinach. Push the mushroom mix to one side,…

I’m feeling the love – the love for autumn, that is. Favourite time of year, no contest. Part of that sense of joy is sartorial due to a long affinity with boots (furry), scarves (soft, bright) and tights (woolly), but mostly the glow comes from an appreciation of cosiness – and I don’t mean anything to do with the H-word (hygge, the warm glow of a Danish concept that no one in this country had heard of before 2016 but which was hijacked to the point of obsession last winter). This issue sees a return to more comforting food, brightly coloured veg and scones by the fire – talking of which, Debbie Major has taken on the mantle of our Hall of Fame feature, starting with the best cheese scones…

WORDS: KAREN BARNES. PHOTOGRAPHS: ALAMY, ISTOCK Ahhh, autumn… It’s a glorious time to visit the heart of England, when the countryside is daubed in lavish shades of russet and gold. If you’re heading in the direction of the Cotswolds, take a detour to the Cheltenham Literature Festival (6-15 October) for a feast to enrich mind and palate. Among greats such as Simon Schama and Salman Rushdie, food champs Hugh Fearnley- Whittingstall (see p15), Thomasina Miers, Nigella (see p66) and many others are appearing. Visit cheltenhamfestivals.com to book tickets Come join! Last year we partnered with Breast Cancer Care to host an evening of Carols by Candlelight, with celebrity readings and moving stories from people affected by cancer. We’re doing it again on 12 December in St Paul’s Cathedral, with dinner…

RECIPES THAT WORK Every recipe is rigorously tested by our food team, using state-of-the-art Fisher & Paykel ovens and hobs, 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. V Indicates a vegetarian recipe. Vg Indicates a vegan…