Innholdsfortegnelse for July 2022 i Delicious UK

July… A month of escaping outside whenever possible: light, fresh air, nature. If you’re feeling in need of calm contemplation (am I the only one who holds my breath when there’s a daunting amount to do?), turn to p18, inhale and feast on the view. You’ll know what I mean when you get there. Then make a list of recipes to create and pack for a picnic extraordinaire. Next, invite people to bring a blanket and share them with you, in park, field or on pebbly shoreline, courtesy of delicious. regular (and favourite) Gill Meller - a man who knows how to make a fire on a beach. I so need to learn that skill. There are serious thoughts afoot, though. I’m sure you’ve been as moved and enraged by…

Sizzling chilli & lime prawns with fried courgettes Serves 1 Hands-on time 20 min Oven time 10 min Toss 6 whole sustainable tiger prawns with the grated zest and juice of 1 lime, 1 crushed garlic clove and 1 tbsp olive oil. Set aside to marinate for 10 minutes. Meanwhile, heat the oven to 200°C fan/gas 7. Slice 1 medium courgette into 0.5cm rounds. Toss with 2 tsp semolina, 1 tsp cornflour, a pinch of salt and 1 tbsp vegetable oil. Transfer to a baking tray and roast for 10-12 minutes until golden. Heat the grill to high. Grill the prawns for 3-5 minutes on each side until just cooked through. In a small pan, melt 20g butter with the grated zest and juice of 1 lime, a pinch of chilli…

LIGHT FANTASTIC New discovery: candlesticks made from handblown borosilicate glass by Egyptian artisans. At first touch they seem light - insubstantial, even - but the special glass can withstand high temperatures. Choose from a luscious mix of sorbet colours. From £30 each; issygranger.com CLICKABLE BEAUTY I recently stumbled across Nom Living, a website that oozes style on every page. These stoneware mixing bowls have a useful lip for pouring, and they’re safe for the microwave and dishwasher. Large H16cm bowl, £49.50; small H12.5cm bowl, £30; nomliving.com JUICY! Handmade in Devon, this ceramic lemon squeezer is properly pointy (for efficient squeezing), properly deep (many are too shallow) and easy to pour from. It’s sold by a shop committed to championing independent makers - well worth a visit if you’re in Bristol.…

Living in an idyllic spot on the Devon/ Dorset borders, food writer Gill has carved a niche for himself as the pre-eminent exponent of modern rustic British cooking. Part of the River Cottage team for 14 years, he teaches courses there on cooking with organic, mainly home-grown seasonal ingredients. His first book, Gather (2017), won an award for the best debut at the Fortnum & Mason Food & Drink Awards. Since then he’s written two more books as well as River Cottage guides and been a delicious. regular. These recipes are from his fourth, newly published book, Outside (see p28).…

Spiced venison burger Makes 6 Hands-on time 50 min, plus cooling, chilling and resting MAKE AHEAD Make the burgers up to 48 hours in advance. Keep them covered in the fridge and remove 1 hour before cooking to come up to room temperature. You can freeze the patties in a sealed tub for up to 1 month. KNOW-HOW Fresh suet is the crumbly fat from around the kidneys. You can buy the dehydrated, flour-added version (‘shredded’) in supermarkets but for this recipe you need fresh suet. As venison is a naturally lean meat (wild meat tends to have less fat because the animals lead active lives foraging for lower-energy foods), the suet gives the burgers succulence. To help the cheese melt, cover the frying pan with a lid or baking…

menu. YOUR MENU FOR 4 Courgettes stuffed with feta, crème fraîche, anchovy, chilli and fried breadcrumbs Slow-cooked lamb shoulder, beetroot and carrots with mint and garlic vinaigrette Rhubarb and pistachio syrup cake “Shoulder of lamb is my favourite cut, and slow cooking renders the fat into the meat, making it succulent. The Moorish spices evoke a southern Mediterranean table” BEN’S CULINARY JOURNEY After cutting his teeth working under Jason Atherton, delicious. regular Ben Tish made his name as a chef and partner in the Salt Yard Group of small-plates Mediterranean restaurants in London. He became the culinary director of The Stafford London hotel in St James, and in 2019 opened Norma restaurant in Fitzrovia to great acclaim. This year he joined the executive team at Cubitt House, a group of…

A BIT ABOUT AVINASH Born and raised in Bangalore, Avinash worked at Claude Bosi’s Hibiscus and spent 10 years at The River Café before running supper clubs inspired by his Indian roots. He’s now head chef at London’s Pahli Hill, which opened in October 2020 with a menu of regional small plates that draws on the tradition of Indian home cooks exchanging recipes. Downstairs is the cocktail bar Bandra Bhai, fitted out to evoke an Indian smugglers’ den. @AvinashShashidhara @pahlihillbandrabhaiuk pahlihillbandrabhai.com Alphonso mango cheesecake Serves 8-10 Hands-on time 20 min, plus at ieast 2 hours chilling/setting Specialist kit 18cm springform or loose-bottomed cake tin (see Know-how) MAKE AHEAD Make up to 2 days ahead, to the end of step 4. Unmould and decorate the cheesecake when you’re ready to serve.…

Everything’s coming up rosé! Expert Susy Atkins selects the best pink drinks Match of the month Mayu Titon Vineyard Syrah Gran Reserva 2017, Elqui Valley, Chile 14.5% Ben’s lamb on p46 deserves a ripe and robust red to match it. This Chilean syrah from the cooler, high-altitude northern Elqui region has plenty of cassis, but still tastes smooth and fresh. There’s a hint of dark chocolate, too. £13.99, or £9.99 as part of a mixed six, Majestic STILL ROSÉS Domaine St Felix Cuvée Pierre Martin 2021, Languedoc-Roussillon, France 12.5% A pale copper-pink, this grenache-cinsault blend has a more citrus than red berry appeal, with oranges and dried orange peel at its heart and a peachy note. On the finish it’s dry and slightly salty - good with pork pâtés or…

Sardine and tomato panzanella Serves 4-6 as a side Hands-on time 10 min, plus pickling NEXT TIME For a more substantial meal, stir in a ball of roughly torn mozzarella or a drained and rinsed tin of cannellini or butter beans. EASY SWAPS We’ve used sourdough, but swap with white country loaf, ciabatta, rye bread or any good-quality stale bread you have to hand. 500g mixed tomatoes, cut into bite-size chunks 2 tsp fennel seeds 6 tbsp red wine vinegar 1 red onion, sliced into very thin rounds (we used a mandoline) 2 tsp caster sugar 1 tsp pul biber (aleppo pepper) or regular chilli flakes (optional) 150g stale sourdough bread, torn into bite-size chunks (see Easy Swaps) 6 tbsp extra-virgin olive oil, plus extra to drizzle 120g tin sustainable…

Sourdough starter If you’re making this month’s Technical Bake linseed baguettes, you’ll find yourself with sourdough starter discard. Store it in the fridge, then fry in oil or butter like a chewy crumpet. Or use it to add flavour to conventional yeasted doughs or other baked goods. The trick is to reduce the flour and liquid in the base recipe accordingly. For example, if your starter has equal parts flour and water, for every 100g starter you add to the recipe, reduce the flour and liquid by 50g each. Or try these recipes… SUPERIOR CRACKER GAME To a large bowl, add 120g sourdough starter, 50g wholemeal flour, ¼ tsp salt, 30g softened unsalted butter and 1 tbsp dried herbs (rosemary, thyme, oregano…). Mix to form a smooth dough, then wrap…

Whether you’re a novice with a knife or a seasoned veteran, we have the advice you need to ensure you’re making the cut Join Ching He Huang to whip up a vegan kimchi with a kick, ready to enhance stews,, stir-fries - and your gut health The Dusty Knuckle’s guide to creating your own sourdough starter and making the bakery’s signature linseed baguettes…

MAKE SWIFT WORK OF SOFT HERBS Put the chopping board on your work surface with a folded tea towel underneath to stop it slipping. Hold a chef’s knife (see opposite) with the handle up and the blade tip on the board. In your other hand, hold the herbs on the board (with your fingertips tucked under). Move the handle down, up and down in a chopping motion, keeping the tip of the blade on the board. Move the blade slowly towards your other hand, working its way over the herbs. As it reaches your knuckles, move your hand away, still keeping the remaining herbs together. When you reach the end, move the herbs into a pile with the knife, then put your other hand on top of the blade and…

• Never put them in a dishwasher. Small bits of grit flying around in there will dull the blade. Wash them in the sink, then dry straightaway. • Don’t use knives for tasks they’re not designed for. That cardboard box your latest delivery came in will blunt the blade. • Invest in a knife rack. If you keep sharp knives loose in a drawer, every time you open and close it they'll rattle around and hit each other, dulling or chipping the honed edges. • Stay away from glass chopping boards. They’re nearly as hard as steel and will blunt: your knives. Softer materials such as wood or plastic are best. • Get the honing habit. If you have a sharpening steel or a whetstone, run your blade along it…

travel. THE WORLD’S BEST OLIVE OIL Once you hit hilly Subbética on the drive north from Malaga, it’s horizon-to-horizon olive trees if you don’t come home with some oil, you’re a disgrace to food lovers. The best oil can be found in the town of Priego de Córdoba, where one brand, Rincón de la Subbética, is ranked the world’s best (wboo.org). After you’ve gawped at Priego’s baroque church interiors (a legacy of its long-ago silk wealth), buy oil in specialist shop Tierra Mia (2 Calle Obispo Cavallero). WHITE TOWNS, BROWN GOATS The queen of Subbética’s many attractive white villages and towns is Zuheros, with its Moorish castle (this region was on the frontier between Muslim and Catholic-ruled Spain). Zuhayra (zercahoteles.com/hotel-zuhayra) is a small hotel in the village run by two…

in the know. Pots of gold Two Bees’ single-source honeys are a taste adventure, thanks to sweet citrus notes from Mexico, earthy chocolate from Australia or complex savouriness from the Zambian lowlands - try that last one drizzled over cured meat or spicy pizza. £5.99 for 250g or £35.94 for six mixed jars, twobees.buzz Soft launch Perfect to pep up a picnic, these sour fizzy drinks with a Japanese aesthetic are made in Manchester. Inspired by chuhai, a popular sour-boozy tipple in Japan, the low-sugar softies come in cherry, peach and lemon flavours, plus our favourite, apple. They’re only available online, in Yo! Sushi restaurants and at the odd independent, but it’s worth looking out for them. Chu Lo, £29.99 for 12 x 330ml cans, chu-lo.com HAVE A BALL On…

Stir a spoonful of The Artisan Kitchen Tropical Marmalade into coconut yogurt or dollop it on top of porridge or rice pudding for a simple treat. Alternatively, try it in one of these desserts - find the recipes at deliciousmagazine.co.uk Marmalade and coconut bakewell tart The tropical flavours of the marmalade are a perfect foil for the coconut Steamed marmalade pudding Give the old-school favourite a tropical twist Coconut and lime cheesecake Top with a little warmed marmalade in place of the passion fruit caramel…

Our symbols explained You can freeze all or most of the recipe. Unless stated otherwise, freeze the finished dish for up to 3 months. Defrost and heat until piping hot throughout. Vegetarian Vegan Gluten free Dairy free Recipes with the above symbols are suitable for special diets provided you choose appropriate free-from ingredients - check the label. Other recipes can easily be adapted for special diets - see our Know-how and Easy Swaps tips. Standard kit Our recipes assume cooks will have a food processor/blender/stick blender, an electric stand mixer/ hand mixer and a selection of pans, tins and casseroles, as well as compostable baking paper and kitchen paper. We give alternative methods for combining ingredients if possible, and specify the size of dish/tin needed if it’s relevant. We also…

WHAT DO YOU THINK? Should we be eating invasive species or does the idea give you the willies? Tell us at info@deliciousmagazine.co.uk Keen to do my bit for the local wildlife, I’ve made a hedgehog tunnel under my fence to allow free roaming. But while hedgehogs may be endangered and adored here, they’re less welcome on the isles of Uist in the Outer Hebrides. A few were introduced in the 1970s and adapted a little too well to island life, tucking into the eggs of protected groundnesting birds. A controversial cull ensued, later replaced with an ongoing relocation project. A non-native species can have a devastating effect on a new ecosystem, and it can be a costly problem to solve. Culling can provide food such as venison, as with the…

STAR EMAIL Subject: Learning to cook with delicious. From: Alice O’Gorman At the start of lockdown, my daughter demanded I make scones. I have flashbacks of cutting out rough circles of dough with a knife as I didn’t own any cookie cutters. Fast forward and I now have an arsenal of kitchen tools, a batch cooking addiction and I pick up delicious. every month. Best of all, I have a little chef, my son [right], who adores helping. As someone who could burn water two years ago, it’s been bliss learning to cook. Thanks for keeping us going! Subject: More to discover From: Sandy Ross I was delighted to see Graz featured [Jun, p121] but was surprised that Ginko (restaurant-ginko.at) wasn’t mentioned. It’s a relaxed cafeteria-style restaurant whose chefs draw…

So many great recipes in this issue, but how best to combine them? Here are three warm-weather menus put together by food editor Tom Shingler PICNIC-PERFECT Courgette, chard, basil, parsley and goat’s cheese pasties p20 Raised pork, chicken and parsley pie p24 Camembert and roasted grape picnic loaf p65 Buttermilk lemon scones p40 SUMMER COLOUR RIOT Sizzling chilli & lime prawns with fried courgettes p9 Glazed roast salmon with pickled cucumber salsa p42 Borsch p52 Alphonso mango cheesecake p62 FRESH AL FRESCO FEASTING Lettuce and celery salad with blue cheese dressing p28 Sardine and tomato panzanella p84 Korean-style BBQ chicken wings with charred potato salad p80 Strawberry and geranium cordial p27…

PASTIES, RAISED PIE & SCOTCH EGGS Pack in storage boxes or tins with baking paper at the bottom and between layers. THE SALADS Pack the undressed salads in large airtight containers. Put the pickling juice, mayo, oil and dressing in separate jars/bottles to add when you serve. STRAWBERRY & GERANIUM CORDIAL Make up a big plastic bottle of the diluted drink, but don’t fill to the top. Freeze it and the bottle will help keep other things cold, plus it will have melted by the time you’re ready to drink it. MONTGOMERY COCKTAIL Bottle a batch (minus the fizzy water - add it when you serve) and freeze as above. Elderflowers will be past their best in July, so if you want to decorate your cocktail, take a few other…

voices in food. When we lived in London, we frequently had people to stay. Our house was a convenient place for our friends, family and often mere acquaintances to drop their bags and themselves in transition from some.terrible airport (they’re all terrible airports now, aren’t they?) to other points in the country. Or for those coming into town for meetings, parties, exhibitions and plays. I loved it. Slummocking about in dressing gowns in the morning, or sitting over the last of the wine in the evening blesses each friendship with a new degree of intimacy not always attainable when sitting bolt upright in a smart restaurant with your finest face and shoes on. For those of our best beloveds who lived far away, a weekend of eating, drinking and sitting…

Every single morning in March and April I would send a message to my parents: How are you? If they replied, it was a fairly good day. If they were silent, it was not, sol would give them space and ask the same question the following day. And then one morning a hopeful answer came from my mum: “Today we made borsch, and it nourished us and made us feel stronger. I really feel like it’s an element of our DNA.” Immediately, I knew there was a turning point, maybe a shift from the initial shock and trauma into the next stage, whatever this may be. I admire how strong and stoic my parents were at that time. Especially because I myself could no longer eat and could not cook.…

NEXT MONTH Raising the baa - the top sheep’s milk cheeses The best place for most mouldy food is in the compost bin, but not when it comes to cheese. The snowy white bloomy rinds of camembert and brie are actually a living landscape colonised by a fluffy white mould called Penicillium camemberti. Rather than a fault, this edible member of the fungus family is positively encouraged because it gently breaks down the chalky interior to a delicious goo that’s tailor made for smearing on crusty bread at picnics or serving molten and hot at garden parties. THE FRENCH CONNECTION The big hitters in bloomy mould-ripened cheeses have historically come from Franee, especially east of Paris in the Île-de-France region. That’s the birthplace of brie, most famously brie de meaux,…

3 TO TRY What do you imagine when I use the phrase ‘lawnmowerbeer’? I spend a lot of time thinking about how to tell you enough about a beer for you to decide whether you’d like to drink it. There are lots of ways to do that - some poetic, some listy, with abstract terms like ‘rich’ or ‘clean’. Another way is to get to the point, with two words evoking as much of a sense of the beer as a paragraph of flavours. Lawnmower beer does that, I reckon. It tells us it’s a simple brew that’s going to be refreshing after some work on a hot day. Perhaps you don’t have a lawn to mow, so it could be a post-run refresher, a barbecue beer or a picnic…

Storecupboard fishcakes Boil 450g potato chunks until tender. Drain, then mash with 2 x 120g tins of sardines. Stir in 4 chopped spring onions, 1 egg, 2 tbsp mustard, chopped dill, the grated zest of 1 lemon and a pinch of salt. Shape into 8 patties, chill for 10 minutes, then fry in oil for 3-4 minutes on each side until golden and warmed through. Special sardines on toast Pour the oil from a 120g tin of sardines into a pan over a medium heat. Add 2 crushed garlic cloves, ½ chopped red chilli and 1 tbsp capers. Fry for 1-2 minutes, then add the grated zest and juice of ½ lemon and the sardines. Warm through, then stir in some chopped parsley. Serve on toast with mayo and a…

EATING GREEN The climatarian diet is an approach to eating designed to help reduce your carbon footprint as well as being good for you. Devised by the non-profit Climates Network CIC, the diet lists ‘on the menu’ foods, including pork, poultry, sustainable fish, dairy and eggs, as well as seasonal fruit and vegetables. So what’s off the menu? Beef, lamb, goat, unsustainable fish, as well as food flown in by air or grown in heated greenhouses. Visit climatarian.com to find out more. Another reason to love TOMATOES… British-grown toms are at their best in summer, and have real health benefits too. According to new research by Portsmouth University, UK tomatoes are particularly abundant in lycopene, the cell-protective antioxidant that gives them their distinctive colour. The report says evidence is mounting that…

health matters. ”I grew up in New Zealand with east and southeast Asian-inspired meals, as my mum was quite an adventurous cook for the time, and the country has a cosmopolitan culture with a lot of influences from the Pacific Rim. That’s why egg fried rice has always been a staple of mine. It’s an easy go-to meal when I don’t have a lot of time, and I can make it with little energy or thought. Adding kimchi (especially if it’s homemade) makes it extra-special and comforting.” KYLEE NEWTON Kimchi fried rice with a fried egg Serves 2-3 Hands-on time 20 min MAKE AHEAD If you don’t have any leftover cooked rice for this dish, you’ll need to cook the rice at least 1 hour and up to 24 hours…

be a better cook. We love hearing your questions, recipe queries and requests via our inbox, Facebook panel and social media channels (keep ’em coming!). These pages are where you’ll find golden nuggets of info from the delicious. food team that will make all the difference to your cooking, from hacks to quick tips and expert skills. Why use wholemeal flour? All flours host a healthy colony of wild yeast, but the bran (the outer layer that is still present in wholemeal flour) is especially rich in micro-organisms. Many starter recipes begin with wholemeal wheat or rye flour as these will get things fermenting faster. Once the bubbles are lively, you can feed your starter whatever flour you have to hand, though if using white bread flour or plain flour,…

TOM’S CHOICE: JAPANESE “I’m the proud owner of a beautiful Japanese nakiri knife, which makes quick work of any vegetable it meets. Unlike many European knives, it has a straight, flat profile - like a cleaver but much lighter in weight.” JULES’ CHOICE: SMALL & SERRATED “My Victorinox tomato knife. There’s nothing, bar a huge squash, that this won’t cut through. It’s also a food stylist’s secret weapon - how to get that perfect slice of tart without breaking the pastry? Gently saw the serrated knife through the crust.” JESS’S CHOICE: SMALL & NEAT “I haven’t turned a potato since culinary school, but the curved blade of my turning knife is second to none for delicate jobs such as releasing fragile pastry from tins or cleaning baby veg.”…

CHING HE HUANG’S STORY Born in Taiwan and raised in South Africa and the UK, Ching has become a world ambassador for Chinese cooking and received an MBE in 2020 for services to the culinary arts. Her food ethos is all about using fresh, ethically sourced ingredients to create modern dishes with respect for heritage. Her latest book, Asian Green, was published last year by Kyle Books. Follow Ching @chinghehuang Vegan kimchi Makes 1.5 litres (including the cabbage and juices) Hands-on time 15 min, plus 6-8 hours soaking and at least 3 days fermenting KNOW HOW Daikon/mooli is a large white radish. You can buy it from greengrocers, Ocado or redrickshaw.com. Gochugaru is a staple spice in Korean cooking. Deseeded chillies are dried, then coarsely ground into a powder that…

delicious, travelled with Sunvil (sunvil.co.uk), which offers seven nights in Andalusia from £732pp, with flights from Gatwick to Malaga, car rental, two nights at Hotel Caserío de Iznájar, three at Zuhayra Rural Hotel and two at Casa Olea, all B&B (the second B at all places features local jams and cheeses, homemade cakes, pan con tomate and other rural scrumminess). JULY AVERAGES HIGH TEMP: 33°C LOW TEMP: 19°C RAINY DAYS: 0 SUNNY DAYS: 31 FOR MORE INFORMATION destinosubbetica.es/en NEXT MONTH The summer charms of Malmö in Sweden…

BACK IN SEASON Caulishoots look like their name: tiny cauliflower heads on long stems. The taste is slightly milder and creamier than traditional cauliflower, and there’s no prep or waste - you eat the whole thing. Apart from the sustainability creds, caulishoots are high in fibre and B vitamins, vitamin C and folate. Win! £2 for 250g, Ocado PICNIC PICK Co-op has boosted its sausage rolls for summer with the subtly fruity, spicy kick of Italian-style ’nduja, the hot pepper and sausage spread. Also in its summer range: a chutney-topped cheddar ploughman’s quiche (£3.50 for 400g) with nuggets of roasted tomato. Co-op Irresistible ’Nduja Sausage Rolls, £3 for 8 (144g) GRAIN EVENT Available for summer only, this spicy mix of wholegrains, beans and red quinoa is both worthily healthy and…

Complete the puzzle, take a picture and email it to info@deliciousmagazine.co.uk for a chance to win* CROSSWORD PRIZE Win a huge stash of Mr Organic 100% plant-based storecupboard staples, including Mr Organic Extra Virgin Olive Oil, Balsamic Vinegar of Modena, Basilico Pasta Sauce, Artichoke Antipasti and more. For more info and planet-friendly recipe ideas visit mr-organic.com Across Down ANSWERS TO CROSSWORD NO. 40: ACROSS 1 Apricots 7 Nduja 8 Pisco 9 Raised 10 Germ 12 Ceps 14 Damper 17 Torta 18 Manna 19 Dubonnet DOWN 1 Aduki 2 Reamer 3 Cape 4 Taste 5 Entrecote 6 Cod mornay 11 Gammon 13 Perdu 15 Pinot 16 Taco THE FOOD QUIZ IT’S WHAT COFFEE, CAKE AND SOFAS WERE MADE FOR 1 What addition makes a buck rarebit different to a welsh rarebit? 2…

voices in food. I love Sherlock Holmes. I live near Baker Street and pass the advert for his museum on the Tube. My fish course for Great British Menu, Be Careful What You Fish For, was inspired by him. I’ve always enjoyed magic - watching it, that is. I’m also a fan of Derren Brown. The mystery, the surprise moment… That’s what I hope to do with my food. I’ve recently got into cycling, but food pretty much takes up my whole life. I don’t have time for hobbies. If I’m not cooking, I’m going out to eat somewhere - it’s all about food! I’m always looking for a new idea or ingredient. I find it captivating. At 15 I was given a work experience placement at The Ritz and…

make.eat.share. “This recipe is one of those grabwhat-you-can-find concoctions that ends up far better than you thought possible. The chilli can be omitted if you’re cooking for kids, but it adds a gentle heat that complements the aubergine perfectly” ABOUT JOSH Inspired by the Golders Green Israeli restaurants he loved in his youth, chef Josh Katz opened his restaurant Berber & Q in 2015 - and sent London wild for charred, juicy Middle Eastern shawarma flavours. These recipes are from Josh’s new book (see the last page of this feature) which gives the Berber & Q treatment to vegetables. “A simple, light galette - perfect for a summer lunch or as part of a spread at your next garden gathering” Galette of courgette with manouri cheese and chilli-honey dressing Serves…

Glazed roast salmon with pickled cucumber salsa Serves 8-10 Hands-on time 20 min, plus at least 1 hour marinating Cooking time 20-25 min Specialist kit Barbecue with a lid (or you can use the oven) SCALE IT DOWN To serve four, use salmon fillets and halve the recipe for the remaining ingredients. KNOW-HOW To make barbecuing easier, put the salmon on a piece of foil, then on the grill. This will make it easier to remove, but the skin won’t crisp as much. Use 2 slotted turners/spatulas to move larger pieces of salmon. For the pickled salsa Finely grated zest and juice 1 large lime 2 tbsp caster sugar 3 tbsp white wine vinegar 1 tsp sumac, plus extra to sprinkle 1 red chilli, sliced (optional) 1 cucumber, very finely…

make.eat.share. American-style deep-dish blueberry and peach pie Serves 6-8 Hands-on time 30 min, plus chilling/resting Oven time 50 min Specialist kit Deep 23cm pie dish MAKE AHEAD Make the pastry, wrap well and store in the fridge for up to 2 days or in the freezer for up to 3 months. Defrost before rolling. Because the filling is quite wet, the pie is best baked soon after filling, but the cooked pie will keep chilled for 2-3 days. KNOWHOW Search ‘lattice’ at deliciousmagazine.co.uk for a visual guide to weaving a perfect pie top. Cooking the pie on a hot tray conducts more heat to the pastry base, ensuring it cooks through. DON’T WASTE IT Lightly whisk the unused egg white, then freeze to use in a meringue. 350g plain flour,…

BUY IN BULK I’m not talking fresh stuff that spoils easily and ends up getting thrown out - I mean products that don’t require fridge/freezer space such as rice, pasta, noodles, dried pulses, nuts, oils and some seasonings. Buy in larger quantities and they’re significantly cheaper per gram. Our online article about the best online shops for regional ingredients (search ‘cuisine specific grocers’ at deliciousmagazine.co.uk) is useful, as these shops often sell goods in bulk for a lot less than chain-store prices. The ‘World Food’ aisle in supermarkets is good, too - look on the bottom shelf for the biggest, cheapest packets. Stocking up on long-life essentials (ketchup, tea, sugar, tinned foods) when they’re on offer saves money in the long run. INVEST IN ENERGY-SAVING GADGETS Pressure cookers and air…

simple. Tandoori paneer skewers with yogurt cucumber salad Serves 4 Hands-on time 25 min Essential kit Skewers (soak wooden ones for 30 min) NO BARBIE? Cook the skewers under a hot grill for 8-10 minutes until cooked through and slightly charred. EASY SWAPS Swap the paneer for halloumi, or use mixed veg instead. 2 x 225g blocks paneer, cut into 3cm cubes 3cm piece ginger, grated 3 tbsp tandoori paste 6 tbsp natural yogurt 2 tbsp olive oil, plus a drizzle 2 red peppers, cut into 4cm chunks 2 red onions, cut into 4cm chunks Basmati rice and poppadums (if you’re not avoiding gluten) to serve For the cucumber salad 2 tsp cumin seeds 1 red onion, finely diced Juice 1 lemon 1 small garlic clove, crushed 2 cucumbers, thinly…

Chefs and cooks love the stuff, but eating too much of this revered seasoning is linked to increased risk of high blood pressure, heart disease and stroke - some of the world’s greatest health problems. New research from the University of Illinois has confirmed what has been suspected for a while: that most of the excess salt we eat is hidden in processed and packaged foods. One of the best ways to cut back is to cook from scratch wherever possible: “Do that and you can intentionally reduce salt, plus your perception of saltiness will reduce as time goes on,” says report author Professor Soo-Yeun Lee. “Adjusting to the reduced salt levels is a learning process, but it helps to add herbs and spices to enhance flavour.”…

1 STORE THEM RIGHT Pick them over and discard any bruised or mouldy ones. Store uncovered in the fridge, either in single layers between sheets of kitchen paper, or loosely wrapped in a clean tea towel. 2 FREEZE THEM FRESH If you’re not planning to use the berries in 1-2 days, open-freeze them in a single layer on a tray, then bag up and freeze. Use frozen berries in cakes, pancakes and waffles as they don’t release as much juice as fresh. 3 PRESERVE FOR LATER Maceration is a great way to make past-their-best berries last a little longer. Slice firmer berries (strawberries, blueberries) and leave softer ones (raspberries, blackberries) whole. Toss with a few tablespoons caster/icing sugar, then cover and chill for up to 3 days. Why does this…

1 PARING KNIFE It’s small (about 10cm long), so it excels in tasks requiring precision and speed. It's a multi-purpose tool, so use it for peeling/prepping veg, liberating chorizo from its skin, hulling strawberries, deveining prawns… 2 CHEF’S KNIFE Also known as a cook’s knife, this is the workhorse of the kitchen. It can lend itself to almost any key task, be it dicing meat, skinning fish, propping veg or chopping herbs. Chef’s knives are usually around 20cm - large enough to break down joints of beef but deft enough for smaller tasks. If you’re only buying one type of knife, make it this one. 3 SERRATED KNIFE Even the sharpest flat blades can be stumped by the simplest of tasks, such as slicing ham or bread. That’s where the serrated knife comes…

be a better cook. “Baguettes need a drier dough that’s been seriously well rested, so you have maximum stretch when you need to shape them. This takes an extra day, but its worth it. In the bakery we make a bread porridge for the dough, but you could use anything you have left over porridge, overnight oats, cooked bulgur wheat or even cooked rice - as long as it has a soft consistency (slightly reduce the salt in the recipe if your porridge is already salted). The baguettes are best eaten straight from the oven, dipped in a mixture of butter, Boursin soft cheese and extra salt.” MAX TOBIAS, REBECCA OLIVER AND DAISY TERRY, CO-FOUNDERS, THE DUSTY KNUCKLE BAKERY THE RECIPE Makes 4 baguettes, each serving 2 Hands-on time 1…

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in the know. A longing for sunshine is at the heart of Sarah Churchill’s award-winning Tropical Marmalade. The Artisan Kitchen’s vibrant citrus concoction is an expression of its founder’s desire to get away during lockdown in Gloucester. “I so missed holidays in the sun during the pandemic,” says Sarah. “This marmalade was the result of dreaming of travelling to exotic and sunnier places.” Marmalade is made by time-worn methods with just a few simple ingredients, so it’s no mean feat to create a recipe that stands out among the scores of others on shop shelves. But The Artisan Kitchen regularly rises to the challenge. “I love developing new products, and I strive to elevate flavours to a new level,” says Sarah. RECIPE FOR SUCCESS Sarah says the secret to a…