Delicious UK November 2017

Gingerbread house kit MAKES THE KIT FOR THE BEAUTIFUL HOUSE ON THE COVER. HANDS-ON TIME 2 HOURS, OVEN TIME 45 MIN, PLUS CHILLING AND DECORATING MAKE AHEAD The dough is best baked after an hour of chilling but you can make and chill it up to 24 hours ahead. Grate the dough and knead it together to bring it back to a workable texture. ★GIFT★ WRAP ★ The baked gingerbread biscuits will keep for 10 days in an airtight container. We used old-fashioned sweet bags to pack up the decorations and wrapped the gingerbread in cellophane tied with ribbon, then put them all in a hamper to give away as a gift. Also add a piping bag with a small writing nozzle and (if you like) a flat star-shaped nozzle,…

THRIFTY FINDS Charity shops, car boot sales and flea markets are ideal hunting grounds for tins and jars for upcycling, and some stallholders are happy to sell a boxful of items for a steal. Meanwhile, at home, save every jar you use, then thoroughly wash and sterilise (see p8) ready to be given a new lease of life. KEEP IT FRESH The recipe will tell you how long your gift will keep for. Write this information on the label, so your recipient can enjoy their treats at their best. If packing biscuits, ensure your packaging has an airtight seal to prolong your gift’s life. HOW TO WRAP LIKE A PRO • Cut the ends of wide ribbons diagonally for the sharpest finish • Choose natural colours and textures (white tissue…

RECIPE AND FOOD STYLING: LOTTIE COVELL. PHOTOGRAPH: LAUREN MCLEAN. STYLING: MORAG FARQUHAR The 6-minute recipe Cookie s’mores MAKES 4. HANDS-ON TIME 6 MIN Heat the grill to high. Put 4 chocolate chunk cookies on a baking sheet lined with non-stick baking paper. Put 3 large marshmallows on each cookie. Grill for 4-5 minutes until the marshmallows are toasted and soft and melted on the inside. Sandwich each marshmallow cookie with another 4 chocolate chunk cookies and serve with a glass of ice-cold milk. PER SERVING 303kcals, 12.7g fat (8.1g saturated), 3.5g protein, 43.3g carbs (25g sugars), 0.4g salt, 0.8g fibre Traditions become more important at this time of year somehow. Maybe it’s to do with the colder weather tempting us to spend more time snuggled up in a warm house,…

Peak enjoyment Plan a walk on the Chatsworth Estate in the Peak District and combine it with a visit to the farm shop, which sells an abundance of quality produce from the estate and beyond. Plus, there’s a twinkly Christmas market starting on 17 November. Your first view of the house is one you won’t forget. WORDS: KAREN BARNES. PHOTOGRAPHS: ALAMY, GETTY, J BAILEY Table of the month Try Claude Bosi’s new brunch at Bibendum in London’s famous Michelin building. The food is served in the airy Oyster Bar, its walls adorned with 1920s tiles. Try the Bibendum BLT or fried oyster omelette (full of herbs and flavour). Congratulations to Claude for being awarded two Michelin stars after only six months in his new abode, too. bibendum.co.uk Feasting ahoy! If…

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. VS Indicates a…

Katy Salter’s concern over the impact of Instagram-friendly foods [Oct, p154] garnered some colourful responses. Here’s a tasteÉ STAR EMAIL From: Peter Piatkowski Full disclosure: I think unicorn iced coffees and galaxy-mashed potatoes are kind of stupid. But I’m okay with these because alongside the influencers we have writers like Katy Salter, who continue to champion the cause of non-photogenic dishes, and Michael Pollan, who teaches us about the risks of food technology. Novelty can co-exist with substance; we can have The Macarena and Amy Winehouse. Katy is right to worry about our relationship with food, but this is affected by more than novelty trends. It’s to do with income, mental health, environment and access. From: Alice Crick This obsession with Insta-worthy food makes me sad. Don’t get me wrong…