Delicious UK August 2022

August… As I write, it’s blisteringly hot and the grass in parks and gardens is already toasted brown. Yes, it’s the month of holidays, sunshine and eating outside, so let’s hope it lives up to our expectations this year (rather than its rainy reputation). The big news first: I'd like to welcome our new food editor, the brilliant Tom Shingler. You may have spotted his picture in the last issue, but this is the first month where he’s put his stamp firmly on the recipe pages, and I know you’re going to love his ideas, his approach and his flavour combinations. Apart from keeping an eye on trends and writing great recipes, Tom is all about passing on clever hacks that don’t take much time hut add pizzazz to your plate…

Great soul-soother Take a walk on the beach at Crosby, near Liverpool, as the sun goes down, breathe in the ozone-rich air and appreciate Antony Gormley's cast iron statues looking out to the horizon. Stark beauty. Moving. That's all. You won't forget it. Great tastes Taste of East Devon is back for a second year from 3-18 September, celebrating the food and drink of a region with an overload of beauty and outstanding produce. Its food luminaries include Hugh F-W’s River Cottage, Darts Farm, Otter Brewery and more (saying “Cheers!” right). Visit tasteeastdevon.co.uk for a list of garden parties, suppers, tastings, vineyard tours - and ideas for places to stay. Great dinner guaranteed Pensons, part of the Netherwood Estate on the Worcestershire/ Herefordshire border, is a Michelin-starred pearl of beauty…

FIRE AND FLAME Kimchi slaw p32 Steak, spring onion and ginger skewers with chilli peanut oil p39 Vietnamese pork ribs with smacked cucumber salad p86 Juicy charred peaches with almond caramel p9 • The flavours of the slaw, kebabs and ribs all work well together,creating a perfect barbecue spread. Finish the ribs and peaches on the grill so you get the most out of your glowing coals. PACK A PICNIC Sausage rolls two ways p60 Treacle-glazed ham with potato and egg salad p62 Tomato and manchego tarte tatin p51 Raspberry and white chocolate Rice Krispie bars p88 • All these recipes travel well and can be made a day in advance -plan ahead so you can spend an effortless day lounging on a blanket in the great British outdoors. EAT…

Juicy charred peaches with almond caramel Serves 1 Hands-on time 15 min In a saucepan, mix 15g butter with 30g sugar and 10g runny honey. Bring to a gentle simmer and cook for 5-8 minutes over a low-medium heat until the mixture turns a caramel colour. Add 15g flaked almonds and a pinch of sea salt. When the almonds look toasted, turn off the heat and stir in 2-3 tbsp double cream (take care as it might spit) until the sauce is pourable. Set aside off the heat. Either in a frying pan 01 on the barbecue, fry or grill 3-4 peach halves until just charred (about 5 minutes). Serve the peaches with the warm caramel sauce and extra whipped cream. Per serving 592kcals, 37.2g fat (18.5g saturated), 6.7g protein,…

STAR EMAIL Subject: A taste of grey squirrel From: David Watkins Eating squirrel is more common than Lindsey Harrad believes [Jul, p130]. It’s just that they don’t taste very exciting… I was first served squirrel in northern France 30 years ago at a restaurant that specialised in traditional terroir food. Many of the dishes were described using regional dialect words that even my French-graduate wife was unfamiliar with. I ordered l’éecureuil,which I thought might be a variety of deer. What arrived was a casserole of squirrel (as I later discovered from my dictionary at the hotel!). At the time I thought it might be jugged hare - similar flavour, although it didn’t taste that strong. I’ve also seen squirrel on the menu at lodges in rural America and pubs in…

Online fine food producer Dukeshill is renowned for its ham cured the ‘oldfashioned’ way, and makes a range of cured meats and charcuterie. Collaborating with other artisan producers, the company provides an array of hampers and gifts. The Fizz & Nibbles gift box has cocktail nuts, parmesan & chilli sables, chorizo jam, pork rillettes, Stilton & almond sables, Cornish sea salt thins and saumur French bubbly.dukeshillham.co.uk FOR YOUR CHANCE TO WIN… Let us know your thoughts on this month’s issue by emailing us at info@deliciousmagazine.co.uk…