Innholdsfortegnelse for November 2017 i Delicious UK

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,…

“Here’s how to make present-giving a joy, not a chore. We’ve sorted the wheat from the chaff to bring you the finest gifts for every pocket and palate, so you can delight in getting Christmas all wrapped up for the food-lovers in your life… KAREN BARNES, EDITOR„ BOHO BARS With handcrafted, unique designs, these outrageously pretty chocolate bars are delicately made with top quality flavourings, from Sorrento orange oil to Madagascan vanilla. £5.50 for 110g, urbanvillagechocolates.co.uk EDITOR’S FAVOURITE NECTAR OF THE GODS Got a friend who’s keen on making their own pickles? Well now they can have a go at fermenting their own vinegar from any unfortified booze. These beautiful French stoneware crocks are handmade in Burgundy and will look good on any kitchen shelf. Vinegar pots, £120 (3 litre),…

FOR A COFFEE LOVER 100% dark-roast arabica beans, rich in chocolatey flavours – not to mention packaged most beautifully. Crow Tree Dark Woods coffee, £5.50 for a 250g bag PHOTOGRAPHS: ISTOCK FOR A BISCUIT FIEND You won’t taste an amaretti biscuit better than star baker Richard Bertinet’s – wow they’re good. And so prettily wrapped, too. £5.75 for 8 biscuits (about 100g) FOR A FISH DEVOTEE A proper gourmet treat, this – a Kilner jar of the sweetest, most tender lobster, covered in clarified butter. Spread on warm toast, it’s one of the most delectable snacks. Forman’s potted lobster, £22.50 for 225g EDITOR’S CHOICE FOR THE SERIOUS COOK You know there are fine meals in the offing when someone gives you a pasta maker. This one, by Dexam, is a…

WHY DID OFFAL FALL OFF THE COOK’S MENU? If, like me, you own something in the region of 400 cookbooks it’s pretty hard to choose your top 10. But that’s what I was asked to do recently (see my list by searching my name at 1000cookbooks.com). This sort of thing provokes a rediscovery of a book forgotten. For me it was Marguerite Patten’s All Colour Cookery, the one that got me started back in the 1970s. Flicking through, I relived culinary triumphs and disasters and tried to ignore the photography, which left much to be desired, and recipe horrors such as Jamaican fish (sole and bananas). I was struck by the number of offal recipes, which raised both an eyebrow and a question: when did we all become so squeamish?…

Creamy pork and sherry casserole with parmesan dumplings SERVES 6. HANDS-ON TIME 45 MIN, OVEN TIME 2 HOURS 20 MIN MAKE AHEAD Make the casserole to the end of step 5 up to 48 hours ahead, then cool, cover and chill. Reheat until piping hot, then continue from step 6. The dumplings need to rise in the oven so they can’t be made ahead. To freeze the casserole, allow to cool fully, pour into a freezerproof container and mark with the date. Freeze for up to 3 months. Defrost thoroughly overnight in the fridge. Reheat in a casserole and continue with the recipe from step 6. SLOW COOKER TIP To make in a slow cooker, follow the recipe to the end of step 3 but use a large saucepan and…

I love November: the bonfire air, the scuffing-up of leaves and Nature drawing down its shutters on the remains of the year. It feels like a signal to retreat from the cold and dark of the outside world – an excuse to spend time in the kitchen and around the table with friends. As autumn slides towards winter, I find myself cooking in a way that is somehow more familiar, perhaps even old fashioned. I crave roasts and gratins, soups and stews, the unctuous comfort of risotto; food that cossets and soothes. I use a bit more cream, butter and cheese, perhaps through some primordial urge to lay down reserves for the winter ahead. And I cook a lot more pork, a meat I seldom eat in the warmer months,…

HOW WE CHOSE THE RECIPES First we had the idea of a childhood memories menu – with all the warm and cosy associations that has. Then we put the question to everyone on the team: what one dish would each person want to nominate. When the results came in, we chose the four loveliest sounding that would work together in harmony. The carrot cake is an extra, really, to serve with a cup of tea (once we tasted it we felt it was too good not to include) MENU FOR 6 From the Kentish kitchen of Gillian Bourdeaux Baked creamy garlic mushrooms V + From the Somerset kitchen of Katherine Stone Salmon and egg kedgeree + From the New England kitchen of Carol Vumback Apple pie with crumble topping +…

★ STAR ★ INGREDIENT Harissa 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 most recipes have fewer) • 10g sat fat per portion PLUS… • No unnecessary added sugar • Minimal washing up Spiced lamb cutlets with rice and spinach salad SERVES 4. HANDS-ON TIME 25 MIN MAKE AHEAD Marinate the lamb cutlets up to 24 hours (step 1) ahead for extra flavour. Keep covered in the fridge. KNOWHOW Harissa is a paste made from roast peppers, chillies and spices – a little goes a long way. Brands vary in heat, so adjust quantities to your taste. • 3 tbsp harissa paste (we like Belazu, widely available; see Know-how) • 3…

RECIPE: ROSIE RAMSDEN/JEN BEDLOE. PHOTOGRAPH: GARETH MORGANS. FOOD STYLING: ROSIE RAMSDEN. STYLING: POLLY WEBB-WILSON JUST 248 CALORIES PER SERVING Quick fish stew SERVES 4. HANDS-ON TIME 25-30 MIN • ½ tsp extra-virgin olive oil • 1 small onion, sliced • 3 garlic cloves, sliced • 1 tsp smoked paprika • Pinch chilli flakes • 400g tin chopped tomatoes • 750ml vegetable stock • 400g tin butter beans, rinsed and drained • 300g frozen sustainable white fish, defrosted and cut into chunks • 150g frozen peeled sustainable raw king prawns, defrosted • Fresh flatleaf parsley leaves, lemon wedges and crusty bread to serve (optional) 1 Heat the olive oil in a large pan with a lid. Add the onion and garlic, cover and cook gently for 10 minutes. Stir in the…

“Jewish food encompasses an enormous variety of cuisines and cooking styles, and this is a personal collection of traditional vegetarian dishes from around the world. Researching them has been an opportunity for me to discover the heritage of my own family and the culinary traditions of Jews from many other countries… And there’s one thing we have in common: the love of food and cooking. It unites us. PAOLA GAVIN„ Potato dumplings stuffed with curd cheese & chives V SERVES 4. HANDS-ON TIME 40 MIN “These dumplings are called pampushki in Russia and can be sweet or savoury. For a sweet version, omit the chives, add 1-2 tbsp sugar and grated lemon zest, then serve lightly dusted with sugar. Pampushki are usually fried in rapeseed oil in Russia but I…

MAKE THE BOUNTY LAST PEARS I love pears when they’re soft, sweet, and chindribblingly juicy. But like buses and boyfriends, they do all come at once. Save some for later by preserving or freezing them. (If only it was this easy with boyfriends.) FREEZE Pears need to be cooked before freezing or they’ll oxidise to a muddy brown. Choose firm pears, then peel, halve and core them (a melon baller is ideal for this). Poach in a light sugar syrup (200g sugar dissolved in 1 litre boiling water) with a split vanilla pod added to the liquid. Freeze on trays first, then pack into bags and store in the freezer for up to a year. PRESERVE Pickled pears are the perfect accompaniment to ham, and pretty darned good with cold…

It’s the perfect time to include more fish in your diet with CJ’s picks from the fishmonger this month – all three species can be rustled up and on the table in under 15 minutes 1 LEMON SOLE Closely related to plaice, this has sweet, low-fat white flesh. It’s identified not so much by the sandy coloured top skin but by the strip of yellow around the gills, which resembles a lemon. Flatfish produce dark-skinned fillets from the top (these tend to be thicker) and white-skinned fillets from the bottom. Lemon sole are superb and fleshy at this time of year – they turn skinny and watery during and after spawning in summer. How to cook it Roast whole at 200°C/180°C fan/gas 6 for 12-15 minutes or until the skin…

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…

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…

16-19 NOVEMBER Taste of London: Festive Edition A twinkling Tobacco Dock in E1 will host pop-ups from top London restaurants including Chai Wu, Jamavar and Kricket, with chefs Ben Tish, José Pizarro and Jun Tanaka also doing a star turn. For the first time, the festival will host the judging of the World Cheese Awards, and there’ll be thrilling open-flame cooking to keep you warm. From £15; london.tastefestivals.com 24-26 NOVEMBER Edinburgh Foodies Festival Get prepped for Christmas with a choice of 12 festive masterclasses, each covering a special topic for the big day, or just relax in the vintage tearoom or champagne ski bar. Elf’s Cookery School will be introducing kids to the kitchen, and new for this year is the artisan gin alley. From £10; foodiesfestival.com/edinburgh-christmas 4 DECEMBER A…

FOR COCKTAIL LOVERS Bookshelves are awash with new cocktail titles, but this one stands out both for its distinctive recipes led by herbs, fruits and flowers, and for its delicately drawn illustrations. After inspiring sections on whipping up your own syrups, infusions and purees (anyone for pear-infused spicy scotch?), it moves through the year using seasonal produce. Wintry concoctions include beetroot negroni, a thyme and pomegranate highball and preserved-lemon margarita. Yes please! The Cocktail Garden – Botanical Cocktails for Every Season, by Ed Loveday and Adriana Picker, £12.99 (Hardie Grant), amazon.co.uk FOR SLOW DRINKERS A new bottle stopper removes the oxygen from opened bottles of wine and claims to preserve the contents for far longer than vacuum systems. We tested it on a delicate Italian white for four weeks and…

THE COOKERY SCHOOL WHERE Malton Cookery School, Malton, Yorkshire (maltoncookeryschool.co.uk) THE COURSE Game (£99 for a half-day course, including lunch with wine) TESTED BY Phoebe Stone WHAT IT’S LIKE Malton Cookery School is a good place to be on a dark autumn afternoon. Set in a refurbished chapel in the centre of town, the school is the latest addition (and a welcome one) to the blossoming Yorkshire food scene. Walking into the open-plan kitchen, the atmosphere is immediately cosy, with scrubbed-wood countertops, white range cookers and bottles of Malton ale lining the shelves with the pots and pans. Head tutor Gilly Robinson put the kettle on and we sat down with a mug of tea and biscuits to discuss the afternoon’s cooking – it was like being in an aunty’s country…

DRINKING… ANYTHING THAT SPARKLES. I’ll be enjoying bubbly in all its various incarnations – only in the name of Christmas research you understand. SHUCKING… OYSTERS at Bentley’s in London’s Piccadilly. For the princely sum of £65 you get an oyster masterclass including champagne, shucking lessons with the amazing Helio, plus wine-pairing advice. PHOTOGRAPHS: ISTOCK EATING… SUNDAY LUNCH at Luscombes at The Golden Ball in Lower Assendon, Oxfordshire (luscombes.co.uk). Stephen Luscombe has a way with fish and cooks one of the finest Sunday roasts in the UK.…

PHOTOGRAPH: LAURA EDWARDS. FOOD STYLING: LIZZIE KAMENETZKY. STYLING: POLLY WEBB-WILSON. RECIPE TAKEN FROM CATALONIA: RECIPES FROM BARCELONA AND BEYOND BY JOSÉ PIZARRO Morcilla, manchego and apple croquetas MAKES 30-32. HANDS-ON TIME 1 HOUR 45 MIN, PLUS CHILLING “Croquetas are one of the biggest sellers in my restaurants. We like to play around with new flavours – sometimes we go a bit crazy, but they normally work! If you’re a fan of mint, add a few finely chopped leaves at the same time as the apple and morcilla for a really fresh flavour.„ MAKE AHEAD The finished croquetas can be kept chilled for 2-3 days or frozen in a plastic container for up to 3 months. To reheat from chilled: heat the oven to 200°C/180°C fan/gas 6, then bake the croquetas…

This recipe has developed over time… It was originally inspired by a recipe from the French chef Stéphane Reynaud, and I experimented with adding some different ingredients, such as vermouth and lemon. Then Ella in our food team had the idea of adding parsley, too, which gives some welcome colour. It’s almost embarrassingly easy to make, yet so very good. KAREN BARNES PHOTOGRAPH: ALEX LUCK. FOOD STYLING: ELLA TARN. STYLING: SARAH BIRKS Roast chicken with garlic and herb cheese sauce SERVES 6. HANDS-ON TIME 15 MIN, OVEN TIME 1 HOUR 10-20 MIN KAREN’S TIPS Swap the vermouth for dry white wine if you prefer (or have it to hand). Sprinkle the chicken skin with some paprika before roasting if you want to add an extra layer of flavour. • 2kg…

GRAB A BARGAIN •Lidl Côtes du Rhône Villages 2015, France (£4.29) A keenly priced crowd-pleaser for autumn parties. Soft, with ripe blackberry fruit and a spicy hint of clove. •The Forgotten One Sauvignon Blanc 2016, Haut-Poitou, France (£6.99, Aldi) Easy drinking, with a scent of freshly cut lemons, and quite light at just 12 per cent alcohol. A refreshing aperitif or party white. •Leitz Eins Zwei Zero Riesling 2016, Germany (£6.99, down to £5.59 8-28 Nov, Waitrose) Rounding out my party trio, here’s one for drivers and abstainers: a new no-alcohol white with a crisp, zesty lime note. Tangy but not too dry. FRIDAY SPECIAL •Taste the Difference Albariño 2016, Rías Baixas, Spain (£8.50, Sainsbury’s) A splendid example of Spain’s albariño, with whiffs of peach and lime. Matches effortlessly with…

TWO MEALS IN ONE Butternut squash chilli with rice V MAKES 8 PORTIONS (ENOUGH FOR TWO MEALS FOR 4). HANDS-ON TIME 20 MIN, SIMMERING TIME 45-50 MIN MAKE AHEAD Make the chilli up to 48 hours in advance, then cool and chill, covered. See box, opposite, for how to freeze. FOOD TEAM’S TIP If you like a hit of heat, add a chopped red or green chilli or a teaspoon of chilli powder at step 2 when you add the dried spices. • 3 tbsp olive oil • 2 red onions, chopped • 2 red peppers, chopped • 2 celery sticks, chopped • 1 butternut squash, cut into chunks (we used 700g ready-cut chunks) • 4 garlic cloves, crushed • 1 tbsp ground cumin • 1 tbsp ground coriander •…

RECIPE AND FOOD STYLING: LOTTIE COVELL. PHOTOGRAPH: MAJA SMEND. STYLING: DAVINA PERKINS HANDS-ON TIME 20 MIN Sloppy joe pizza MAKES 2 PIZZAS. HANDS-ON TIME 15-20 MIN, PLUS DEFROSTING FOOD TEAM’S TIP Like it spicy? roast a few chillies drizzled with olive oil in the hot oven until soft, then slice and scatter over the pizza. • 220g Northern Dough Co Original frozen pizza dough (widely available), defrosted • Plain flour for dusting FOR THE TOPPING • 50ml passata • 80g salami • 50ml fresh bolognese sauce • 100g grated mozzarella • Chilli oil to drizzle, plus extra to serve • Handful fresh basil leaves to serve YOU’LL ALSO NEED… • 2 baking sheets 1 Heat the oven to 220°C/200°C fan/ gas 7. On a lightly floured surface roll out or…

As with any other ingredient, you need to understand how wine works in a dish and the best techniques for using it. Here are 10 things to remember MYTH BUSTER 1 The wine you use needs to be drinkable. It shouldn’t taste of vinegar or be so old it’s lost all its fruit. If you have leftover wine, decant it into a smaller container so the air doesn’t get to it. Wine that was opened 4-5 days ago is probably okay. Wine that’s been sitting in your cupboard for 4-5 months generally isn’t. 2 That doesn’t mean it has to be the wine you normally drink. I’ve had great success cooking with sweeter wines such as white grenache or blush zinfandel, which aren’t usually to my taste. 3 Don’t use…

CAST IRON • Always season a new pan (coat the inside with oil). Here’s how: heat on the hob until the pan is smoking hot, then rub a little flavourless oil (groundnut is good) over the inside of the pan with a clean cloth and let it cool. Repeat a few times. • Clean cast iron pans with soapy water, gently scrubbing away any stuck-on food. Use soft sponges labelled non-scratch. • Water residue can cause rust spots (although not on coated pans). After washing and drying well, rub the inside of the pan all over with a lightly oiled tissue to help prevent rust spots appearing. NON-STICK • An advantage of non-stick coatings is that you can cook with minimal oil. If you are using oil, add it to…

When it comes to a warming soup, some like it hot, others prefer a milder taste. But whichever side of the spice debate you fall on, we can all agree on one thing: flavour is key. The good news is, you can now take the hard work out of achieving a tantalising depth of flavour in your homemade soup, with the new, convenient Ready To Use Stock from OXO. Available in three tasty flavours – Rich Farm-Bred Beef, Succulent Free-Range Chicken and Tasty Vegetable – this new range will help you pull off the perfect soup, every time. Hot beef madras soup SERVES 4. HANDS-ON TIME 10 MIN, SIMMERING TIME 1 HOUR 30 MIN • 1 tbsp oil • 600g braising steak, cut into chunks • 2 onions, chopped •…

No. 47 ACROSS 1 Aptly named Victorian dessert of sponges soaked in alcohol (5,4) 6 Steak cut from the flank; can be tough but flavoursome (5) 7 _____ rot: grape fungus that results in fine sweet wines (5) 9 Italian meat-based sauce usually served with pasta (4) 10 Ancient book describing medical and culinary uses for plants (6) 12 Wine bottle equivalent to 2 standard 750ml bottles (6) 14 Savoury lentil/rice cake popular in South India and Sri Lanka (4) 17 Finely chopped tobacco to be inhaled via the nose (5) 18 Founded in 1798, it’s the oldest restaurant in London (5) 19 Edible Irish seaweed with natural gelling properties (9) DOWN 2 Sugar-rich coating used to glaze or decorate cakes and buns (5) 3 Satisfy (especially as regards appetite)…

ILLUSTRATION: ISTOCK,MARTINE TINNEY “Northern food exemplifies a lot of what we’re supposed to be doing with food„ “What do you think of when I mention northern food?” I asked a friend recently – a friend who I don’t think has ever been beyond Milton Keynes. “Brown,” she replied without hesitation, “Brown and stodgy.” I couldn’t pretend to be surprised: food from the north of England has always had a bad rap. While Britain as a whole has managed to shift its reputation for hopeless food, the north is still the butt of jokes. The worst thing is, my southern friend has a point. The food of my homeland is often terribly brown: brown stews, pasties, pies and pease pudding – all washed down with Newcastle Brown Ale, of course. And,…

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,…

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…

INTERVIEW: PHOEBE STONE. PHOTOGRAPHS: ANDREW MONTGOMERY, ISTOCK FRESH FROM THE SEA I grew up in Portugal, so I ate a lot of seafood from an early age. In summer we’d go to a place on the beach, drink cold beer and eat seafood, cooked very simply. A CURIOUS KID My mother said that when I was three, she asked me what I wanted to eat at a restaurant and I said, “I don’t know, I haven’t seen the menu yet!” I would ask the waiters, “Can you cook it like this or cook it like that?” I think people thought it was cute, so I got away with it. ALL-DAY DINING Lisbon has its own culinary clock. You start at home with a simple breakfast, then everybody goes to the…

SPLURGE… The IKAWA Home Coffee Roaster is the ultimate gift for the caffeine geek in your life. Sleek and meticulously designed, it brings out the best flavour characteristics of different beans, so you end up with the best taste. Dead easy to use, a 50g batch roasts in around seven minutes. Try not to choke at the cost, though. £1,200, ikawacoffee.com SAVE… Surely every kitchen has the space for a slow cooker? This Russell Hobbs model has a small footprint but a generous 3.5 litre capacity. Simple to use with a fun chalkboard finish to write messages or recipe info on the side. Chalkboard slow cooker, £25, major retailers …AND A STOCKING FILLER The Big Peeler has a super-sharp, large blade designed to race through tough winter veg such as…

ILLUSTRATIONS: ISTOCK “Without preserved foods our culinary culture would be much poorer„ I always smile when I see signs boasting about ‘freshly cut sandwiches’. Never mind how old the bread or filling is, it’s only just been sliced so that’s the selling point. The phrase is testimony to the power of ‘fresh’ to make any food sound more appealing. Outside of the Tropics, however, humans have always had to rely on more than fresh food to survive. At this time of year, with the days shortening, for centuries we would have been starting to consume more preserved and stored food. Even now, with polytunnels and greenhouses, by January there will be little fresh British produce on the shelves. I have Italian relatives who still remember the rituals of all-day sessions…

“This is the winter food I love. Patient food, recipes that wait for us, the smell of dinner coming from the oven. Dishes that are done when they’re done and refuse to be hurried into readiness. Benign, good-natured recipes whose smells calm us like an extra blanket on a stone-cold night, and warm us slowly, thawing out our frozen souls. Meat that melts from its bones, broths that restore, flavours that reassure.„ PLEASE NOTE Nigel prefers not to give nutritional information on his recipes NEXT MONTH Savour some of Nigel’s favourite sweet Christmas treats Cover the top of the dish with foil and bake for thirty-five minutes. Remove the foil and continue baking for a further ten minutes, until the top is golden. Remove from the oven and leave to…

Send us a picture of a recipe you’ve cooked from this month’s delicious. and you could win an amazing collection of Stellar Rochester cutlery. Crafted from the highest quality 18/10 stainless steel, the collection comes with a lifetime guarantee and includes: a 58-piece cutlery set; seven-piece cake set; salad servers; a 12-piece steak knife-and-fork set; and a set of six fish knives. It’s the ultimate cutlery collection. COOK IT LIKE delicious. l FOR A CHANCE TO WIN THIS MAGNIFICENT PRIZE… Make any recipe from the November issue of delicious., take a photograph and share it with us* *CLOSING DATE: 30 NOVEMBER 2017. FOR GENERAL TS&CS SEE P145 SEPTEMBER’S COOK THE COVER WINNER • Christina Hediger wins a stay in Cornwall TO ENTER & FOR FULL Ts&Cs, GO TO deliciousmagazine.co.uk/cooktherecipe…

Molten-middle Lindor fondants MAKES 9. HANDS-ON TIME 25 MIN, OVEN TIME 11 MIN, PLUS CHILLING MAKE AHEAD Make to the end of step 5, loosely cover with cling film and chill for up to 4 days, then cook as in step 6. Or wrap well in cling film and freeze for up to 3 months. Unwrap and bake from frozen for 16 minutes. FOOD TEAM’S TIPS The recipe makes 9 puds to serve 8 – sacrifice the extra one to check the centre. (We won’t judge you if you eat it…) Freeze the leftover egg whites in a labelled food bag for up to 6 months. • 200g unsalted butter, melted, plus extra for brushing • 10g cocoa powder for lining the moulds, plus extra to serve • 150g good…

INTERVIEW: PHOEBE STONE Everybody has a story about their mum, dad or gran baking something when they were kids – it’s nostalgic. Every time I have apple pie and custard it reminds me of my mum’s apple pie. It had quite a short pastry, and she used cooking apples from the garden. My dad was a professional baker so the last thing he wanted to do on his day off was bake, but I recall him setting out rolls to prove in front of the gas fire on Saturday afternoon, with World of Sport on the television. I was born and raised among flour bags. You get used to the smell of bakeries, what you can and can’t touch, not going near the oven, cream cakes on tap. Working at…

WELCOME GIFT WORTH £26.50 DON’T MISS OUT – SUBSCRIBE TODAY THREE EASY WAYS TO SUBSCRIBE Call the hotline now on 01858 438424* Quote PDLC1117 Order online at deliciousmagazine.co.uk/subscribe Quote PDLC1117 Complete the form on the right and send to: freepost DELICIOUS MAGAZINE (no stamp or any other address details required) *Lines are open 8am-9.30pm Monday to Friday and 8am-4pm on Saturdays Dear reader delicious. is a magazine created to inspire your cooking every day, from midweek meals to showstopping food for friends. It’s also about teaching new skills and knowledge to make you a better cook. We’d love you to join our growing band of subscribers. Sign up this month and we’ll send you free Dexam kitchen scales, worth £26.50. With retro styling, imperial and metric measurements up to 5kg (11lb)…

RECIPE AND FOOD STYLING: ELLA TARN. PHOTOGRAPH: ALEX LUCK. STYLING: SARAH BIRKS FEED 4 FOR UNDER £6 Chicken and beetroot curry SERVES 4. HANDS-ON TIME 25 MIN, OVEN TIME 50 MIN MAKE AHEAD Cook the chicken legs the day before, then cool, chill and keep covered in the fridge. Strip the meat, then heat through in the curry until piping hot. FOOD TEAM’S TIP Wear plastic gloves when preparing the beetroot to prevent stained hands. • 2 free-range chicken legs • 2 tbsp olive oil • 2 large red onions, finely sliced • 4 tbsp mild or medium curry paste (we used Patak’s Mild Curry Paste) • 500g cooked beetroot, halved and cut into 1cm thick wedges • 400ml tin coconut milk • 125g young leaf spinach • Fresh coriander…

Christmas, with its many home entertaining occasions and opportunities, is enough to put any blender through its paces. But the new Vitamix Ascent series is up to the challenge. Combining power and precision, the Vitamix Ascent ensures fast, consistent results across an impressive range of kitchen techniques, including kneading bread and blending soups. Vitamix has long been the choice of professional chefs and passionate foodies, and like its predecessors, the new Ascent series sets the standard for high performance. UPGRADE YOUR CHRISTMAS The Ascent does the work of multiple kitchen appliances, making it easy for you to create restaurant-quality food at home. Whether you’re grinding spices for a rub, kneading dough for festive bakes or whipping up velvety purées, the Vitamix blades ensure your ingredients are blended quickly. That means…

Find out how to make a sourdough starter at delicious magazine.co.uk/recipes/sourdoughstarter-and-preferment Paul Hollywood uses the fold technique in his recipe for bread rolls on p82. This encourages the bread to rise upward, giving light, soft, fluffy rolls. Try the recipe below for a white sourdough loaf. MAKES 1 LOAF. HANDS-ON TIME 20 MIN, OVEN TIME 25-30 MIN, PLUS RESTING, RISING AND PROVING 1 Put 100g sourdough starter (see above) in a large bowl and mix in 350ml tepid water. Whisk thoroughly using a balloon whisk. Add 500ml strong white bread flour all at once, then mix quickly to form a scrappy, soft dough. Add a little extra water if it seems too dry. At this stage, it doesn’t matter how smooth the dough is – just make sure there are…

“My mum used to make beef wellington for special family occasions and I’ve kept up the tradition – this recipe is perfect for a festive feast. For the best flavour, take the time to cook the chopped mushrooms properly and buy the best beef you can – I use grass-fed Aberdeen Angus from Todenham Manor Farm in Gloucestershire. Use a meat thermometer and you can guarantee the meat inside will be juicy, tender and pink while the pastry crust is crisp and golden.„ NICK’S TIPS FOR THE PERFECT BEEF WELLINGTON I’ve added orange zest, chestnuts and sage to make this the ideal Christmas centrepiece. For another festive tweak swap the orange juice and zest for the same quantity of cranberry juice and a handful of chopped fresh cranberries. When browning…

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