Innholdsfortegnelse for August 2021 i Delicious UK

August means freedom. That’s August 2021 – extra special when joined by thoughts of laughter-filled holidays, sunshine and eating outside: what we like to call delicious. moments. I’m immediately imagining driving along in a campervan (even though I don’t have one), so Claire Thomson’s recipes on p38 are timely. They embrace that spirit of escape and life away from home, fresh air and the great outdoors – so much so that even if you’re not going away you’ll feel as if you are. Deep breaths, people (and a good one-pan breakfast fry-up to boot). What else do we have for you? Answer: SO much. There’s chutney and pickling if you feel like preserving the bounty (p34 and p118); there are burgers with make-it-to-your-taste options – however you like your beefy…

THIS MONTH’S STAR EMAIL WINS... …two boxes of premium red and white Portuguese wine worth over £50, by the experts from The Wine Show (Amazon Prime). These delicious wines stay fresher for longer thanks to their box format, which produces less CO2 than glass bottles do. For more information, visit thewine show.com/ boxed-wine FOR YOUR CHANCE TO WIN... Let us know your thoughts on this month’s issue by emailing us at info@delicious magazine.co.uk* Claire Nelson’s call to let people’s food and drink choices go unquestioned [Jul, p16] was echoed by many of you Star email Four years ago, my son went vegan. He’s an intelligent young man and had been reading up on it. Then the fun began: from waiting staff to checkout assistants, everyone seemed to feel they had…

ILLUSTRATION: ISTOCK/GETTY IMAGES Pubs are in my blood. My mum and dad ran them for nearly 25 years, and the smell of stale smoke and beer on the carpet is pure nostalgia. They’re a great British institution. Now I run The Green Man in Bedfordshire with my brother Ben, and I’m so proud to have our own pub. You can’t be lonely in a pub. It’s the hub of the community – so much more than a drinking den. My mum was the epitome of a pub landlady. She was fierce and glamorous and inspired me to break boundaries. Suppliers ask me, “Do you want to stock low-calorie wine?” No. Why do women have to drink low-calorie pink fizzy wine? Each to their own, but I like a pint! I…

1. Shop seasonally The Marine Conservation Society (MCS) has a chart showing when species are spawning or producing roe, which is when you should avoid them. Generally speaking, autumn is a good time to eat fish. 2. Buy – and cook – on the bone We need to get away from a ‘no eyes, no gills, no skin’ attitude. It’s much easier to tell if fish is fresh when it’s on the bone (bright eyes, deep red gills). And if you cook fish on the bone, you have a much lower chance of overcooking it. 3. Look for the ASC label Around half the fish we eat is farmed, which comes with issues around the pollution of the surrounding environment and the sustainability of fish feed. The ASC (Aquaculture Stewardship…

1 The Jackson sisters are best known for gorgeous handmade jute bags, but their placemats are a point of difference. As well as fish, there are crab and octopus designs too. Fish placemat in natural, £20, thejacksons.co.uk 2 Quintessentially coastal, this pot holder is a stylish, handy alternative to the less stylish over-the-shoulder tea towel. And if you love the print as much as we do, you can kit out your kitchen in the rest of the range. Lobster pot grab, £10, sophieallport.co.uk 3 The Gluggle jug, so-called for the sound it makes when pouring, is an iconic piece of fish-inspired design. Extra large cobalt blue ceramic Gluggle Jug, £35, oliverbonas.com 4 Banish boring water glasses to the back of the cupboard in favour of this quirky, stackable set. Four…

Dhaval Panchal @dpanch_89 Pesto scrambled eggs with tartiflette, camping in France near Fontainebleu Flamenco Nut @flamencobug Paella in the Pyrenees Emily Wright @TheWrightFoodie Slow-cooked lamb neck and charred aubergine to make a bed of babaganoush, at a glampsite in Bedfordshire. Took the lamb necks frozen to slowly defrost over the weekend, then barbecued them on the Sunday. Put the aubergine straight on the coals and had decanted tahini into a mini pot. Everything else keeps: the lemon, garlic... Kevin Wilkinson @kevin_wilkinson ‘Almost chicken tikka masala’ in Cornwall, left in the capable hands of someone while I popped to the shop. I returned to find the seagulls had stolen it all, straight off the hot charcoal.…

ILLUSTRATION: ISTOCK/GETTY Check what you’ll need When it comes to packing the right gear for a staycation kitchen, it can be hard to know what, and how much, to take. Check the confirmation email or website a week before you go. There’s usually a list of key kitchen equipment – microwave, fridge/ freezer – and sometimes extra details on pots and pans and basic utensils. The amount of gear varies wildly (we’ve stayed in places with just a hob and mini fridge and others with a fish kettle and enough platters to cater a wedding). But, as a rule of thumb, cottages and apartments have more equipment than caravans and mobile homes. The best foods to take with you Take a few essentials, but don’t decant your larder (a staycation…

Honey’s production process is a miraculous thing. eybees collect nectar (a sugary liquid) from flowering plants. As they carry it back to the hive, the bees pass droplets of nectar to worker bees, who chew on it for a while, then regurgitate it into the honeycomb cells. They then fan the cells with their wings, which evaporates the water and reduces the nectar to a thick, syrupy honey. Finally, the bees seal the wax cells of the honeycomb, where the honey can be stored indefinitely until needed. A more natural product is hard to find – but is it naturally good for you? Once extracted, the honey is processed in different ways. Although the term has a strict legal definition, raw honey has been minimally heated and processed – just…

VEGGIE RECIPE Makes 4-6 pasties Hands-on time 30 min, plus chilling and cooling Oven time 25-30 min You’ll also need Oven tray lined with compostable baking paper MAKE AHEAD Make the pastry, then wrap well and chill for 1-2 days or freeze for up to 3 months. Defrost at room temperature, then continue with the recipe from step 2. Open-freeze uncooked pasties on an oven tray, then freeze in bags for up to 3 months. Cook from frozen, adding 10-15 minutes to the baking time. Wrap cooked pasties and keep in the fridge for up to 3 days. Reheat in a low oven for 10-15 minutes until piping hot. KNOWHOW The pastry needs to be chilled and the filling fully cooled before you begin to assemble the pasties. • 40g unsalted…

RECIPES AND FOOD STYLING: JESS MEYER. PHOTOGRAPH: STUART WEST. STYLING: LAUREN MILLER VEGAN RECIPE Serves 1 Hands-on time 5 min, plus chilling time You’ll also need Blender or food processor EASY SWAPS Use any combination of soft herbs you like or have to hand – dill, coriander, chervil, oregano and parsley all work well. DON’T WASTE IT This is a great way to use up a bruised or slightly over-ripe avocado (or leftover guacamole), as it will add body and richness. Or add a slice or two of stale bread and a glug of olive oil instead. Soak the bread in water briefly before adding with the other ingredients. • 100g leafy green salad leaves – spinach, watercress, lambs’ lettuce... • Large handful basil, roughly chopped, plus small leaves to serve • Small…

Ground almonds will add extra moistness – replace 50g of the flour with 50g ground almonds. Poppy seeds go well with the lemon flavour and give a pleasant, speckled appearance – 1-2 tbsp should do the trick. Caraway seeds were a popular addition in Victorian times in place of lemon zest. They have quite a pungent flavour, so add only about 1½ tsp. Whole glacé cherries – rinsed, dried and tossed in flour before being folded into the batter – make a delightful cherry cake. Fresh, candied or dried rose petals or even whole pansies will give the cake a pretty finish.…

Hanley Farm Shop near Chepstow has a 30-mile stocking policy. Fruit and veg come from their community landshare and the in-house butchery showcases the farm’s beef – do try the award-winning pies. hanleyfarmshop. co.uk Brockweir & Hewelsfield Village Shop is another gem. Top products include Ragmans Lane Farm apple juice. bandh villageshop.co.uk Forest Deli in Coleford sells a range of local cheeses, plus cured meats, pâtés and bakes. Owners Simon and Debbie Jones will even pack you a hamper. forest-deli.co.uk…

My golden rules… ITALIAN MERINGUE Your lemon meringue pie (see p114) deserves the ultimate crown KEEP IT CLEAN Make sure all your equipment is clean and dry. Any grease on the bowl or whisk (or spot of yolk in the white) will prevent the egg whites whisking properly, and any debris in the pan will encourage sugar crystals to form in the sugar syrup. MIND YOUR MISE EN PLACE Timing is crucial for Italian meringue. Have the egg whites whipped in the mixer before you start the sugar syrup; don’t let the syrup boil before all the sugar has melted; and keep an eye on the syrup’s temperature once it comes to the boil. KEEP THE SPEED STEADY Resist the urge to turn the mixer up to its…

50 million fewer pieces of plastic will be produced per year, thanks to Tesco’s ban on flexible multi-pack rings. Some brands, including Carling, have already made the switch. Good news for turtles, sea birds, ducks and other aquatic life, who can get tangled in or ingest the rings. TIP OF THE MONTH DIY micro-farm “Veg scraps can be revitalised into fresh food. Retain the top 2cm of a carrot or beetroot. Put in a shallow dish of fresh water (not completely submerged). After a few weeks on a sunny windowsill, you’ll have a crop of greens. Use beetroot greens like spinach. Substitute carrot greens for parsley in tabbouleh.” Paul Anderton, co-author of Regrown: How to grow fruit, herbs, and vegetables from kitchen scraps (Hardie Grant £16.99) Something’s brewing Nine Ladies…

WHY YOU NEED IT IN YOUR LIFE Summer’s here and the barbecues are lit, ready to grill gleaming hunks of halloumi. If this sounds like you, then Laverstoke’s new buffalomi is worth a test drive. Made by former Formula 1 champion racing driver Jody Scheckter with a mix of cow and buffalo milk at his farm in Hampshire, it’s softer, creamier and less salty than mass-produced halloumi, but still caramelises beautifully over hot coals. THE BACK STORY After retiring from racing in 1980, Scheckter, originally from South Africa, went on to develop the 2,500-acre organic Laverstoke Park Farm near Overton, which is home to a herd of nearly 700 buffaloes. Their rich, creamy milk has long been made into British buffalo mozzarella, but is now also being mixed with cow’s…

Your expert guide to... PICPOUL DE PINET It’s unusual to find a white wine from a hot area that has a refreshing, crisp character, but that’s exactly what the picpoul grape delivers from the Languedoc in the deep south of France. The region around the village of Pinet, near the coast (which benefits from cooling sea breezes), is now renowned for its dry whites scented with fresh lemon and hedgerow blossom, citrus and apple flavours and a salty edge. Picpoul has naturally high acidity – some believe the name means ‘lip-stinger’; others that is refers to local chickens (poulets) pecking at the grapes – so it makes a mouthwatering drop. Chill the distinctive tall, green bottles to pair with seafood and summer salads, ideally with lemon-based dressings. Try these: Asda…

• Stew rhubarb with ginger to make a syrup, then add the Honey Vinegar With Raspberry. • Mix with wine, vodka or sparkling water for a fruit shrub cocktail. • Try Welsh honey vinegar with raspberry in these recipes too – search for them at deliciousmagazine.co.uk Chocolate vinegar cake with sour cherry compote Add an extra fruity kick to this decadent dessert HOTOGRAPHS: RICHARD FAULKS Burrata with balsamic strawberries Use a balanced combination of honey vinegar and honey Sticky glazed balsamic onions with sausages Try honey vinegar to add an extra layer of depth…

Cooking is for everyone If we could get everyone in the world cooking we would. Food brings people together – families, friends, communities – and it’s a pleasure. Get your children involved with one of the three easy puds on p64 – you don’t need an added incentive when the results are this good. You can trust us Every recipe is rigorously tested by our food team, at least twice, using domestic ovens, so you can be confident our recipes work every time. When it comes to reviews, we only recommend discoveries (see p124) we deem to be good quality and worth the price tag. Keeping it simple Eating locally and seasonally, whenever you can, really is a no-brainer. We aim to use easy-to-find seasonal ingredients. We’ll tell you where…

Who’s behind the @? Globetrotting broadcaster Leyla Kazim is a presenter on BBC Radio 4’s The Food Programme and co-created Lonely Planet’s 2018 book The Ultimate Eatlist: The World’s Top 500 Food Experiences. She began her food and travel blog, The Cutlery Chronicles, in 2012. What’s great about her feed? Leyla’s info-packed posts (and stellar photos) capture the exhilaration of travelling. See recent guides to York and Folkestone in Kent, as well as dispatches from Mauritius, Lisbon, Tokyo and more. Check out her #PotToPickle videos for novice veg growers, too.…

Moira Adams’ focaccia with rosemary and potatoes [p54] was a big success. Lisa Crouch went straight to the gluten-free choc-caramel cookies [p104] – “the cookies are amazing”. Sue Chaplin’s prawn & chorizo skewers [p92] had no skewers but the family approved. *LETTERS MAY BE EDITED FOR SPACE/CLARITY. LETTERS ARE PUBLISHED ON THE BASIS THAT CONTRIBUTORS HAVETHE AGREEMENT OF ANYONE ELSE MENTIONED IN THEM FOR ANY PERSONAL INFORMATION TO BE PUBLISHED. HAVE YOUR SAY Connect with other delicious. cooks on our reader panel on Facebook, where we post fun, food-related questions to help us get to know you better. From time to time, we’ll ask you for your feedback on delicious. – the magazine, website and our social channels. Join at deliciousmagazine.co.uk/ readerpanel…

Cook it like delicious. this month for a chance to win Cream Cornwall’s Reef bone china and tableware Taking its inspiration from the world’s oceans, this 29-piece prize includes dinner plates, side plates, pasta bowls, linen napkins, coasters and placemats for four; plus a serving platter, salad bowl, oven glove, apron and table runner. creamcornwall.co.uk WIN! Prize worth over £500 TO ENTER and for Ts&Cs, go to delicious magazine.co.uk/ cooktherecipe GET COOKING AND SHARE A PHOTO with us by 31 August*…

One moment you’re rushing to support shellfish farmers battered by Brexit, the next you’re swearing off seafood for life after having watched the Netflix documentary Seaspiracy. When it comes to sourcing fish responsibly, the waters are very muddy indeed. To help clear them, we spoke to people whose mission it is to support sustainable fishing practices in Britain. That’s not to say there aren’t sustainable sources beyond our shores, but in an effort to reduce our food miles – and support hundreds of fishermen left high and dry by Brexit and the pandemic – it makes sense to source at home. The bad news This means that cod, tuna and prawns shouldn’t be your first port of call. Most prawns eaten in the UK are imported frozen from Southeast Asia…

It’s hard to get a sense of the scale and diversity of fish landed in Britain because so much of our catch is exported. The past year has seen some rebranding – “Megrim sole doesn’t sound very sexy, so that’s Cornish sole now,” laughs Katie Toogood, who owns fishmongers and restaurants in Cornwall and London – and here are some fish you can choose instead of overfished favourites... If you like cod… Hake, pollock and coley are “all really nice, white, flaky fish,” says Toogood – and in good supply. Find MSC-rated hake in Waitrose and Morrisons. If you like lemon sole… Cornish sole (megrim) is a good replacement, though not so firm. Another alternative is plaice, says Ben King of Pesky Fish: “Since cod stocks have been so low,…

PHOTOGRAPHS: HANNAH ROSE HUGHES. FOOD STYLING: JESS MEYER. STYLING: VICTORIA ELDRIDGE I was talking to a friend recently about what we can take from this extraordinary episode in all of our lives. My friend said a literary agent told her she’d been swamped with submissions about Covid, but precisely no one wants to read The Great Covid Novel. We’ve lived it. I don’t know about you, but I’ve done quite enough thinking about it, worrying about it, grieving about it, thank you. I want to move forward. It’s notable that the flu pandemic after the First World War, which killed 10 million more people than the war itself, produced almost no great art. People longed just to get on with their lives, with barely a backward glance. What I think…

VEGGIE RECIPE Spelt shortcrust pastry Makes about 750g/enough for 1 galette MAKE AHEAD Make the pastry, wrap well and chill for 1-2 days, or freeze for up to 3 months. Defrost in the fridge overnight before rolling out and assembling the tart. KNOWHOW Spelt is an ancient variety of wheat. It adds a slightly nutty quality to baked goods and contains less gluten than modern wheat varieties, giving a shorter (more crumbly) pastry. Buy spelt flour in larger supermarkets and health food stores. Adding vinegar to the pastry gives it extra flavour and inhibits gluten development, resulting in a flakier, more tender crumb. It also helps prevent the dough going a bit grey – handy if you’re making it ahead of time. Gluten-free pastry is available from larger supermarkets…

Many larger supermarkets now stock a great range of authentic ingredients, as do shops specialising in Indian, general Asian or Middle Eastern cuisine. It’s easy to source speciality ingredients online too – try Ebay, seelans.com, veenas.com or redrickshaw.com. Black salt (kala namak) A kiln-fired rock salt with a savoury, slightly sulphurous quality. Black salt is a key ingredient in many chaat masala recipes, where it provides a distinctive umami note. Substitute Himalayan rock salt or fine sea salt. Chaat masala A spice blend widely use in South Asian (especially Indian) cuisine, with a flavour that’s sweet, spicy, pungent, savoury and sour all at once. Its characteristic tang adds brightness to many classic dishes such as alu chaat, dahi puri and bhel puri. Check the ingredients to make sure it’s gluten free…

Smoked trout with rocket, fennel and macadamia nuts Serves 3-4 as a main Hands-on time 15 min Useful to have Mandoline slicer WHAT’S IN IT FOR YOU? Macadamia nuts are high in fibre and healthy fats. Oily fish like trout and salmon are an excellent source of omega-3s. Fennel and grapes are both high in vitamin C. KNOWHOW Make your own aïoli (search for a recipe at deliciousmagazine. co.uk) or add grated garlic to shop-bought mayonnaise. Check your aioli/mayo is dairy free if it needs to be. • 70g rocket • 2 large chicory (white, red or both), trimmed, leaves separated • 2 baby fennel bulbs (or 1 large), very finely sliced or shaved on a mandoline • 2 inner stalks celery, sliced, plus a handful of leaves, chopped • 2 small green apples, sliced…

RECIPE AND FOOD STYLING: JESS MEYER. PHOTOGRAPH: STUART WEST. STYLING: LAUREN MILLER Master burger recipe Makes 8 burgers Hands on time 20 min, plus 1 hour chilling You’ll also need Griddle pan, heavy based frying pan or barbecue MAKE AHEAD To freeze the raw burgers, stack them in a freezer-safe container between layers of compostable baking paper. Freeze for up to 3 months. Defrost in the fridge (3-4 hours or overnight), then follow step 2. KNOWHOW For a juicy burger with great texture, grind your own beef or ask the butcher to do it for you. Chuck steak or a combination of chuck, shortrib and brisket works well – and go for a coarse grind. • 1kg good quality British beef mince, about 20% fat (see Know-how) • 1 small onion, finely…

Bomba rice (from Cornish queen scallop rice p24) • BOMBA RISOTTO The short grains and starchiness of this Spanish rice make it a great alternative to Italian varieties for a creamy risotto with good bite. Use the same quantity of bomba rice in your favourite risotto recipe. • BAKED RICE PUDDING Heat the oven to 130°C fan/gas 2. Mix 600ml whole milk, 200ml single cream, 80g bomba rice, 40g caster sugar, 1 cinnamon stick and the finely grated zest of 1 lemon. Pour the mixture into a greased 1 litre ovenproof dish and bake for about 2 hours until the rice is tender and the top is caramelised. • BULKED-UP SOUP Add extra body to minestrone or chicken soup. Allow 100g bomba rice for every litre of liquid for a creamy finish that’s…

You’re in safe hands Your delicious. online cookschool is run by the respected WhitePepper Cookery School, a previous winner of ‘best cookery experience in Britain’. Your tutor, the school’s founder Luke Stuart, is a celebrated chef with a clutch of national awards and a proven trailblazer in culinary education. Do the classes whenever you want Get instant Q&A access to professional instructors Learn lots of new skills Have fun! CHEF’S TOOLBOX (5 CLASSES, £35) Learn satisfying but achievable professional techniques with step-by-step tutorials in fish cooking, making fresh pasta, cooking sous vide, constructing a back-in-fashion wellington and perfecting a classic melt-in-the-middle chocolate pudding. SWEETSHOP (5 CLASSES, £35) Are you a pudding lover? Bring your skills up to date with a contemporary spin on classics such as raspberry cheesecake, tarte tatin…

The Lyon Inn, Westbury-On-Severn This renovated inn offers a refined take on pub grub. The salt chamber-aged longhorn steaks (left) are especially good. thelyoninn.com The Chocolate Bar, Taurus Crafts, Lydney Chocolatiers Mark and Maren Foderingham Thompson dream up Willy Wonka flavours. Bliss! thechocolatebarltd.co.uk The Farmers Boy Inn, Longhope Winner of 31 British Pie Awards, this pub with rooms offers a staggering choice, including a roast dinner pie with a Yorkshire pud lid. farmersboyinn.…

LA VITA È DOLCI Sardinia-based pastry chef Letitia Clark brings her own flair to recipes inspired by Italy’s rich heritage of sweet creations in her second book, flush with citrus and ricotta. There are classics (tiramisu, pannacotta), specialities (pasteira Napoletana) and clever ideas such as citrus Campari upside-down cake, along with evocative words on sweet pleasures. Hardie Grant £26 AN A-Z OF PASTA Food writer Rachel Roddy lives in Rome, and her essays on 50 pasta shapes range from alfabeto to ziti. Subtitled ‘Stories, Shapes, Sauces, Recipes’, this is a fine balance of history, geography and anecdote, plus cooking advice gleaned from 16 years of living in Italy. Written with warmth, it’s an absorbing introduction to the infinite possibilities of pasta, with recipes for each entry. Fig Tree £25 A…

POUR ON STRAWBERRIES Jess’s Ladies Organic Farm Cream WHAT THE JUDGES SAID... They were in awe of these creams made on a Gloucester farm, calling the single cream “very indulgent” and the double “full of flavour”. From £2.69 for 250ml, naturalgrocery.co.uk (or visit theladiesorganicmilk.co.uk for stockists) BASTE BBQ VEG Odysea Date Molasses WHAT THE JUDGES SAID... “Glistening like a treacly brown jewel”, it has date flavours coming through “in perfect balance – not too punchy, not too sweet, not too dry”. £5.49 for 500ml, odysea.com SIP IN A LOUNGER Country Cordials Lime & Ginger WHAT THE JUDGES SAID... They rhapsodised over the “old-school cloudy look” and “lively, gingery lime aroma” of this Cornish cooler, which finishes with a “punch of fiery delight”. £3.75 for 250ml, countrycordials.co.uk SPRINKLE ON BBQ CORN COBS Shedletsky’s…

Cintu Rosé 2020, Île de Beauté, France 11.5% One of the best rosés of the summer, a Corsican gem made from local grape varieties, with light flavours of red berries and orange peel. Dry, refreshing and not too strong. £10 (£8 until 3 August), Marks & Spencer Irresistible Viognier 2019, St Gabriel’s Vineyard, Pays d’Oc, France 13.5% Brimming with ripe yellow plums and apricot but still balanced and fresh, this French viognier is a star match for barbecued chicken or creamy curries. £8, The Co-op Found Xinomavro & Mandilaria 2019, Greece 13.5% A blend of two Greek grapes has created lovely notes of blackberry and plum, with a sprinkle of dried herbs in the background. One for this month’s easy roast lamb (p54). £9.50, Marks & Spencer Busi-Jacobsohn Cuvée Brut…

Grown-up pop Soft drinks for adults frequently disappoint (so many are too sweet). But buy Zingi Bear, a pleasingly named ‘ginger switchel’, for a summer gathering and you might find the bucket of bottles depleting fast. It is indeed zingily refreshing with a tangy twist. £42 for 12 x 330ml (free shipping), or see zingibear.com for stockists Ice cream in the post Got a bit of room in your freezer? Brickell’s ice cream is seriously good, made on a Somerset farm with milk from their own herd of Holstein Friesian cows. They deliver nationwide, with the only downside (or upside?) that the minimum order is for 4 x 475ml tubs (£6.50 each, plus £2.99 p&p). Flavours are seasonal but our current favourite is Rhubarb Crumble. brickellsicecream. co.uk At your convenience The…

RECIPE AND FOOD STYLING: JESS MEYER. PHOTOGRAPH: STUART WEST. STYLING: LAUREN MILLER Steak sarnie with sticky onions and blue cheese Serves 1 Hands-on time 30-35 min KNOWHOW The particles that stick to the bottom of the pan after frying are called the ‘fond’. This adds extra flavour to the onions, so don’t waste it. • 1 British bavette, rump or sirloin steak (about 150g) • Vegetable oil for brushing • Knob of unsalted butter • 1 small red onion, sliced • 2 thyme sprigs • 1 tbsp red wine vinegar or balsamic vinegar • 1 tbsp dark brown sugar • 1 tbsp good quality mayonnaise • ½ tbsp dijon/wholegrain mustard • ½ tsp runny honey • 2 slices bread, toasted • Handful leafy greens • 20-30g stilton/blue cheese 1 Set a heavy-based frying pan over a high heat. Pat the steak dry with…

PHOTOGRAPHS: SCHOOL FOOD MATTERS, STEVE LANCEFIELD, MAJA SMEND, ISTOCK/GETTY IMAGES Champion producer: Dingley Dell Cured The Suffolk producer’s Albion (coppa-style shoulder), Essus (cacciatore-style hunter’s salami), Iceni (felino-style salami) and smoked dry cured back bacon all gained praise. dingleydellcured.co.uk Champion product: Wildman Charcuterie’s longhorn bresaola Melt-in-the-mouth wondrousness from fifth-generation butchers in the Yorkshire Dales. wildmanbritish charcuterie.co.uk Best black pudding: Charles MacLeod’s Stornoway black pudding A classic from the Isle of Lewis in the Outer Hebrides. charlesmacleod.co.uk Best Game Product: Great Glen Charcuterie’s green pepper and venison salami Rich and tender sausage from the Scottish Highlands. greatglen charcuterie.com Best new product: Rare & Pasture pork & fennel salami You’ll swear it’s from Italy but it’s actually from Devon. rareandpasture.com Best smoked product: Wenlock Edge Farm’s smoked streaky bacon Porky perfection from Shropshire.…

How did you start cooking? My wife taught me the basics, and now it’s my decompression after a busy day teaching. Baking has become a creative outlet too – I even have an Instagram account: @kevinflynnbakes. Cheer-up food? I have a theory there are four types of people: cake people, chocolate people, sweetie people, and those weird crisp people. Cake is my vice. Top recipe from the mag? I always come back to Eric Lanlard’s double-baked chocolate meringue brownie. Everyone goes mad for it – especially my young nephews. Favourite condiment? Tabasco sauce makes fish and seafood sing. Drink order? An ice-cold cider. Or a tequila and tonic. Favourite celeb chef? I love the way Nigel Slater writes. His approach is what I aim for: never intimidating, always inviting. Ideal…

For many, many thousands of Brits, the barbecue is a thing of utterly varied, vibrant beauty – as dazzling a culinary experience as the flashiest dinner party, and a meal more likely to have leapt from the pages of Ottolenghi than the chiller cabinet with its value coleslaw. Why, then, every time summer comes around, do our lazy media insist on trotting out the same old stereotypes? You know the kind of thing: ‘We round up the latest must-have BBQ kit… to make salmonella chicken a thing of the past!’ and ‘Follow our handy BBQ tips – and never suffer a raw sausage again!’ or ‘Bored of burnt burgers? We’ll show you how you can up your BBQ game!’ “Many of us even know the difference between marinade (the noun)…

PORTRAIT OF CHANTELLE: LAT.PHOTO@HAYMARKET.COM The Cornish Fishmonger A family-run business that buys direct from small dayboats that fish responsibly and in season. The fishmongers prepare the fish and send it off to you by courier. thecornishfishmonger.co.uk Pesky Fish A true online marketplace, Pesky opens its ‘doors’ at 6pm and shuts at midnight. You choose from what the fishermen have caught that day, and once it’s gone, it’s gone. Each box includes a handwritten card from the skipper in question so you know who caught your fish and from where. peskyfish.co.uk Sound Seafood Based in Plymouth, it’s been catching and processing fish for four generations. Boxes are sent directly to your door, and each is accompanied by an online tutorial and recipe from Mark Hix. soundseafood.co.uk Fish For Thought It has…

“We love fish, but I haven’t ventured beyond the supermarket – lack of time to go to a separate fishmongers and lack of confidence!” Kevin Flynn “Love fish. Have cooked crabs, which we prefer to lobster. Will fillet, gut, etc, but hate descaling.” Janet Warren “In the last three months I’ve switched from the supermarket to my local (city centre) fishmonger. I’ve noticed such a difference in the quality that I want to stick with it.” David Bridges-Fine “I’ve never braved cooking a live lobster or crab, but I do fillet fish.” Fiona Turnbull “With no fishmonger locally, it’s a struggle to get quality fish at a reasonable price.” Sharon Johnson “My parents-in-law live in the far highlands of Scotland where they have an abundance of lobster and crab. My…

Sausage hotdogs with fried sauerkraut & gherkin ketchup mayonnaise Serves 4 Hands-on time 20-25 min “This is quite possibly the best version of a hotdog you will ever eat, camping or otherwise. Sauerkraut is a perfect ingredient to take with you — it has a good shelf life and delivers instant flavour in a way that few vegetables can.” KNOWHOW If refrigeration is an issue, opt for a pasteurised sauerkraut. It’s long-lasting and widely available in supermarkets. DON’T WASTE IT Slather leftover mayonnaise onto burgers and sandwiches or serve it alongside chips. • 4 large outdoor-reared pork sausages • 1 cupful (about 200g) drained sauerkraut • 4 small handfuls (about 120g-150g) sliced or grated hard cheese, such as cheddar • 4 hotdog buns, split open For the gherkin ketchup mayo • 2 pickled gherkins (about…

RECIPE: MATT PRESTON. PHOTOGRAPH: CHRIS COURT. FOOD STYLING: KIRSTEN JENKINS. STYLING: EMMALY STEWART Roast leg of lamb with lemon and olives and roast garlic sauce Serves 6 Hands-on time 30 min Oven time 1 hour 15-35 min You’ll also need Small food processor (or pestle and mortar); large roasting tin CHEFFY TIP Fry the capers in a little oil to crisp them up before scattering over the lamb. DON’T WASTE IT Store any cooled leftover lamb in a sealed container in the fridge for 2-3 days. • 230g pitted green olives, plus extra olives, halved, to serve – we used nocellara • 8-10 anchovy fillets in oil, drained • 2 garlic bulbs, cloves separated and 8 cloves peeled • 4 tbsp lemon juice • 125ml extra-virgin olive oil, plus 2 tbsp extra • Small bunch flatleaf…

RECIPES AND FOOD STYLING: JESS MEYER. PHOTOGRAPHS: HANNAH HUGHES. STYLING: VICTORIA ELDRIDGE Raspberry, lime & coconut self-saucing pudding Serves 4 Hands-on time 10 min Oven time 18-22 min You’ll also need 4 oven-safe ramekins or bowls (about 300ml capacity), greased; roasting tin large enough to hold them Useful to have Electric hand mixer NEXT TIME Make the pudding in one large dish and bake for an additional 15 minutes. EASY SWAPS Switch the lime and raspberries for lemon and blackberries (or other seasonal berries). Replace the butter and milk with plant-based alternatives to make the recipe dairy free. • 60g butter, softened, plus extra to grease • 200g caster sugar • 3 medium free-range eggs, separated • Grated zest and juice 3 limes • 125g self-raising flour • 4 tbsp desiccated coconut, plus extra toasted to…

Myth-buster Glugging liquid chlorophyll – it’s what makes plants green – has taken social media by storm. A slimmer waistline and clear skin are two of the touted benefits. But dietitians say eat spinach, kale or rocket instead – you’ll get the chlorophyll, PLUS vitamins, minerals, fibre and more. Health hack: chickpeas A Mediterranean staple, chickpeas are a nutritious food to have handy in the storecupboard. Just a cup (160g) of cooked chickpeas contains almost half the recommended daily intake of fibre and roughly a third of the protein. Whizz into smoothies for extra creaminess, roast with oil and spices for salads, or mash with olive oil for a luscious spread for toast. DON’T FORGET IODINE GETTY IMAGES The British Dietetics Association (BDA) is concerned that some people, particularly women…

1 Tex-mex style cheese burger Serves 4 In a bowl, combine ½ shredded white cabbage, 2 coarsely grated carrots, 1 small finely chopped red onion, a large bunch of roughly chopped coriander, the grated zest and juice of 1 lime, 3 tbsp mayo and some salt and pepper. In a small saucepan, mix together 250ml evaporated milk and 1 tbsp cornflour. Bring to the boil, then simmer for 3 minutes. Remove from the heat, then stir in 200g grated cheddar, 1 tsp chilli powder, ½ tsp garlic powder and ½ tsp onion powder. Spread a dollop of tomato ketchup on the bottom half of 4 toasted burger buns. Pile on the slaw, then top each one with a cooked burger patty. Pour over 4-5 tbsp of the cheese sauce per…

RECIPE: DEBBIE MAJOR. PHOTOGRAPH: MAJA SMEND. FOOD STYLING: JESS MEYER. STYLING: SARAH BIRKS Madeira cake Makes 10 slices Hands-on time 20 min, plus cooling Oven time 1 hour You’ll also need Electric hand whisk or stand mixer with a paddle attachment; high-sided, 18cm round cake tin, greased and lined with compostable baking paper (see Know-how) MAKE AHEAD Store the cake in an airtight container for 3-4 days. Alternatively, wrap well and freeze for up to 3 months. Defrost at room temperature. KNOWHOW Folding in the flour and milk in stages helps prevent air pockets in the cake. Making a crater in the cake batter before baking helps prevent the cake doming too high as it bakes. If your tin feels a little on the thin side, fold 2-3 sheets of…

PHOTOGRAPHS: ISTOCK/GETTY IMAGES We’re standing at the top of May Hill in Gloucestershire, the highest point for miles, with views encompassing 12 counties. We can see the Malvern Hills, the Cotswolds, the Severn Estuary and the Black Mountains of Wales and, spread below us, the green cloak of the Forest of Dean and the River Wye (below). Once the private hunting ground of Tudor kings, today the forest is a playground for all, but with miles of woodland, meadows, marshes and heath, and myriad cycle trails and footpaths, it never really feels crowded. The local tipple This is perry country (pear cider to the uninitiated), so it only seems right to start with a visit to the Ross-on-Wye Cider & Perry Company (rosscider.com; tour and tasting £15pp) at Peterstow. Fourth-generation…

Blaisdon House B&B Country-house chic in the village of Blaisdon, with spacious rooms in muted Farrow & Ball shades and superlative fry-ups served house-party style around a handsome linen-swathed table. Doubles from £90 B&B. blaisdonhouse.com The Whitebrook Featured in last month’s delicious. , chef-owner Chris Harrod’s restaurant with rooms has retained its Michelin star for the sixth year on the trot. The beds are supremely comfortable. Doubles from £279, including B&B and seven-course evening set menu. thewhitebrook.co.uk…

“Smoked salmon, smoked haddock, smoked duck, smoked nuts, smoked garlic, smoked salt, smoked butter — almost anything can be smoked these days. But what exactly happens when you smoke something — is it just about flavour? And how easy is it to do at home?” Food writer (and self-confessed food obsessive) Lucas Hollweg NEXT MONTH The power of pickling The science-y bit 1 Basics Smoking (and salting) developed as a way of stopping meat and fish from spoiling; the smoke also helped mask food that was less than fresh. The result was often so heavily salted and smoked that it kept for up to a year and needed soaking before it could be eaten. These days, smoking is mostly about adding a bit of smoky character to enhance food’s natural…

VEGAN RECIPE Runner bean and apple chutney Makes about 1.5-1.75 litres Hands-on time 15 min Simmering time 2 hours You’ll also need Preserving pan or large non-reactive saucepan; sterilised preserving jars Useful to have Pestle and mortar for bashing KNOWHOW For tips on sterilising your preserving jars go to deliciousmagazine.co.uk/ how-to-sterilise-jars . EASY SWAPS Swap the coriander, caraway and cardamom for other favourite spices if you prefer. • 500g runner beans, de-stringed and cut into 1cm lengths • 1kg bramley apples, peeled, quartered, cored and roughly chopped • 500g ripe tomatoes, roughly chopped • 2 onions, roughly chopped • 150g sultanas • 2 tsp coriander seeds, bashed • 1 tsp caraway seeds, bashed • 2 green cardamom pods, bashed • 350g light brown soft sugar • 500ml cider vinegar • 1 tsp fine sea salt 1 Put all the ingredients in…