Delicious UK February 2022

February has its moments, doesn’t it? There are the mizzlingly dank days and then there are the bright and frosty ones, sharp with sunlight and cheered by crocuses peeping through the soil. Whether you see this as the endurance month or one where you’re looking ahead with thoughts of spring hope and earlier dawns, we have the cooking inspiration for you. First of all, on p72, Debora Robertson brings a healing dose of wisdom (and cake) if you’re erring on the side of fed-upness. Then we have the zing of citrus to seduce you into a longer kitchen project. The smell of a vat of marmalade bubbling away on the hob is one of life’s great pleasures, as are Cherie Denham’s recipes for what to make with the marmalade once…

Great stuff to do GO ON A BEACH WALK There’s nothing quite like it for blowing away the winter cobwebs – especially as beaches are virtually empty at this time of year. Top choices: Gwithian, Cornwall Vast, with rocky outcrops to explore, grassy dunes behind and one of the most dramatic cliff walks just around the headland. Three Cliffs Bay on Wales’s Gower Peninsula A picture-perfect mix of dunes, cliffs, golden sand and far-reaching views Bamburgh, Northumberland It has stunning, wild beauty, moody skies, and there’s a castle right on the cliff… It feels as if nothing has changed for centuries. Camber Sands, East Sussex Dunes and blonde sand as far as the eye can see. Wells-next-the-Sea, Norfolk Fringed by pine trees and colourful beach huts (but take care not…

AFTERNOON TEA SPREAD Welsh cakes p100 Lemon curd quatre quarts p74 Rhubarb jam thumbprint cookies p70 Seville orange marmalade drizzle cake p28 SATURDAY NIGHT WITH FRIENDS Pisco sours p81 Goat’s cheese fritters p78 Sticky seville orange chicken with ’nduja haricot beans and whipped tarragon ricotta p24 Rhubarb and custard slice p64 HEARTY WEEKEND LUNCH French onion soup p37 Roast chicken with golden garlic, sherry and almonds p56 Marmalade roasted squash and roots with herby labneh p25 Chilled coconut rice pudding with rhubarb jam p69…

RECIPE: DOTTIE KAY. PHOTOGRAPH: MAJA SMEND. FOOD STYLING: KATY MCCLELLAND. STYLING: LAUREN MILLER Boozy mint hot chocolate Serves 1 Hands-on time 5 min • 150ml semi-skimmed milk • 2 After Eight chocolate squares, 1 chopped • 10g dark chocolate (60-70% cocoa solids), finely chopped • 50ml mint chocolate vodka liqueur – we used Keepr’s Mint Chocolate Vodka Liqueur, available from Ocado and noblegreenwines.co.uk • 50ml double cream • Mint sprig to garnish 1 Warm the milk over a medium heat until steaming. Whisk in the chopped After Eight and dark chocolate to incorporate. Add the vodka liqueur and whisk to combine, then pour into a warmed mug or heatproof glass. 2 In a small bowl, whisk the cream to soft peaks and spoon on top of the hot chocolate, then garnish with the other After Eight…

Over to you... STAR EMAIL Subject: Hurrah for British cheese! From: Michele Platman Jan 2022’s cover image had my mouth watering – I couldn’t agree more that “life is better with cheese”. We’re both lifelong cheese fans and, when we were in Yorkshire and the Lake District a few weeks ago, we marvelled at the vast choice of artisan cheeses on offer and tasted some of the locally produced cheeses at the first-class Wensleydale Creamery in Hawes. We haven’t done a fondue for years, but after seeing January’s recipe it will definitely be our next cheese course. Subject: Tradition to relish From: Charlotte Craddock I was dubious, but wanted to try scotch woodcock [Jan, p9] as my grandfather loved Gentleman’s Relish. Turns out it’s totally amazing! Salty, but yummy. It…

Carluccio’s parting gift Almost 800 books from the personal library of Antonio Carluccio, the UK’s ‘godfather of Italian cooking’, form part of a new collection at Oxford Brookes University. They showcase his passion for regional Italian cuisine, foraging and mushrooms, and join the libraries of Ken Hom and Jane Grigson. As well as books, TV shows and cuttings highlighting Antonio’s influence on the food world, the archive includes watercolour sketches, handwritten notes and walking sticks whittled by the late cook, writer, restaurateur and bon viveur, who first came to the UK in 1975 to work as a wine importer. brookes.ac.uk/library/special-collections A STORY TO CURL UP AND DEVOUR First published in 1845, Eliza Acton’s Modern Cookery for Private Families is one of the UK’s earliest cookbooks. Admired by cooks from Elizabeth…