Innholdsfortegnelse for August 2022 i Delicious UK

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…

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,…

delicious. world. Follow us on social@deliciousmag Retired chef Irene Ann Marre used to run a pub in Cheshire and now lives in Ontario, Canada “Best cooking tip? Taste, taste, taste” When did you start cooking? The first thing I made, I was seven years old: sliced bananas and custard after school. Favourite family recipe? Something we call ‘the pork thing’: potatoes, pork shoulder chops, onions, herbs and seasoning, done in the slow cooker. The most comforting dish in the world. Cheer-up meal? A chicken sandwich on a fresh barm cake with butter and salt. Foodie wish list? I want to eat grilled dover sole at J Sheekey in London one more time. Most ambitious recipe made? Julia Child’s black forest gateau: it took three days and was magnificent. Best cooking…

RED SAUCE BROWN SAUCE Felicity Cloake cycles the British Isles on a 'breakfast odyssey’, trying everything from chilli omelette to whisky porridge. She meets kipper and marmalade producers, and even a baked bean museum owner. Mudlark £16.99 13 FOODS THAT SHAPE OUR WORLD Alex Renton delves into the stories behind staples such as chicken, rice and cocoa in the fascinating first book from BBC Radio Four’s The Food Programme. BBC Books £16.99 THE YEAR OF MIRACLES Tracing the seasons after the death of her partner, Ella Risbridger’s memoir-withrecipes makes a case for the almost magical power of food, friends and nature. Bloomsbury £22 TAKEAWAY Angela Hui reflects powerfully on growing up between two cultures behind the counter of her parents’ Welsh valleys Chinese takeaway, with family recipes to bring added…

voices in food. I love cooking for people. It makes my heart happy when there’s food on the table and everybody’s wandering around filling their plates. My husband Richard and I did a joint birthday thing this year and had a massive slow-cooked pulled pork with homemade salsa, ‘street corn’ and slaw (all in the cookbook). From our very first date, food has been a huge part of how we communicate and celebrate. Building your music collection is like building up what you like to cook. When I was a teenager and discovering bands, at the same time I used to come home and make myself something to eat during lunch break, because I found it relaxing. It’s about your personality and what speaks to you. When the first lockdown…

Nana Maggie (my grandmother) taught me how to make this dish on my last trip back to Ghana. This recipe is an adaptation other version, made with ingredients easier to come by in the UK. Garden egg stew has a silky, fragrant sauce that combines the aubergine known as garden egg - one of the most ubiquitous vegetables in Africa - with tomatoes, scotch bonnet chilli, onions and red palm oil. The flavour is rich and complex, thanks to the slight bitterness of the garden eggs and fermented fish (which is usual but omitted here for ease), underscored by the earthy peanut base note. The ingredients are traditionally ground in an Asanka - an earthenware bowl with ridges inside that acts like a large pestle and mortar. Manually crushing the…

Treacle-glazed ham with potato and egg salad Serves 4-6 Hands-on time 20 min Cooking time 2 hours “To give the picnic at Glyndebourne a traditional British flavour, we moved away from continental-style cured hams and charcuterie and focused on this wonderful glazed ham. Prepared in this way, the ham reminds me of picnics I enjoyed as a child… For me, recipes with memories attached are ones that bring the most joy." MAKE AHEAD The gammon can be cooked up to 36 hours ahead, then kept covered in the fridge until needed. STEVE'S TIPS The key to keeping the ham moist is the gentle first simmer and allowing it to cool a bit in the liquid. Any leftover ham or trimmings work well in a pie filling… I like to make…

They might look soft and fluffy, but sheep are tough. In hot, arid landscapes, where cows would quickly get hot under the collar, traditional sheep breeds are able to thrive. Their rich, aromatic milk is used to make some of Europe’s greatest cheeses, which deserve pride of place on cheeseboards at any time of the year, but especially in summer when the milk is at its peak. SWEET AS A NUT Sheep’s milk is richer in fat and protein than cow’s and has a characteristic sweetness, but the milking season is short, lasting just six months. That’s why cheesemakers have long preserved the annual glut of summer milk in hard, aged cheeses that develop nutty and caramel flavours as they mature. Pecorino has been made throughout Italy Cpecora’ is Italian…

Perhaps it’s the way hazy pale ales and IPAs look and smell like fruit juice or squash (with a splash of booze) that’s made them so popular in summer 2022. Or perhaps it’s their wonderful hop aromas, giving us citrus, peach, pineapple, passion fruit, mango and melon - even vanilla, bubble gum and fruit candy. However it happened, these beers (often known as New England IPAs or NEIPAs, after the US region where the style originated) are a modern phenomenon. Most beer is clear because the residual yeast that makes beer cloudy has been filtered out. Hazy ales are unfiltered, and they’re made using wheat and oats, which are high in protein-causing haze, and give the style its characteristically smooth textures. Usually brewed with hops grown in North America, Australia…

The recipe Makes 12 bars Hands-on time 15 min, plus 1 hour chilling Specialist kit 20cm square cake tin KNOW-HOW Find freeze-dried raspberries in the baking aisle of larger supermarkets or online from suppliers such as Lakeland. You can find gluten-free puffed rice cereal if you need to. EASY SWAPS Use any freeze-dried fruit such as peaches or strawberries. Per bar 210kcals, 8.5g fat (5.3g saturated), 2.2g protein, 31.1g carbs (17.1g sugars), 0.2g salt, 0.1g fibre NEXT MONTH Pear crumble with spiced sticky toffee sauce…

GELF’S STORY He’s been at River Cottage for 10 years, where he works with Hugh F-W to delight guests with his innovative menus. Gelf was raised as a vegetarian, growing up on his dad’s homegrown produce prepared by his mum, yet he dismissed salads as ‘rabbit food’ until he became a chef, at which point he fell in love with them. He’s one of the pioneers who’ve helped make veg-centric cooking the new normal. These recipes are from his first book (see p100). “Like most children, I had a few foods I couldn’t get on with cauliflower was top of that list. As a chef, I’ve put a lot of effort into trying to overcome the aversion, and this way of preparing my old nemesis is my favourite” Roast cauliflower…

THE BEST FUEL Unless you’re going all-out with a log fire, charcoal is likely to be your primary heat source. But not all coal is created equal: ‘instant light’ coals are usually soaked in chemicals which, while useful for getting things going, can infuse anything that’s cooked above them with a petrol-like flavour if they haven’t burned off properly. Hone your fire-starting finesse and opt for lumpwood charcoal from sustainable sources. It burns at a high, consistent temperature that’s perfect for barbecuing. If you’re planning to do more low-and-slow cooking, briquettes (essentially compressed wood) burn more slowly but tend to be tougher to light and are more likely to be infused with chemicals. HOW TO LIGHT IT The easiest, quickest way to light the coals is to invest in a…

CLOCKWISE FROM ABOVE Øresund Bridge links Copenhagen in Denmark and Malmö in Sweden; urban farm produce in Malmö Saluhall; Bageri Leve’s rosehip doughnuts (and frontage, below left); the Hyllie Bryggeri bar; herb beds at Mygel; patisserie at Ruths; veg carpaccio with goat’s cheese and bee pollen at Lyran TAKE THE OLD TOWN ROAD “The restaurant community here has a great do-it-yourself vibe,” says Linda Dahl, who runs food tours (matkaravan.se). “Plus there’s excellent produce. Every restaurant with a reputation in Mahno grows their own or works closely with a local farmer, ” Linda recommends the medieval centre as a good place to start - a walkable grid of cobbled streets lined with pretty buildings. First stop: Julie (juliemalmo.se), a little wedge of heaven for cheese and wine lovers. The cheese…

1 Sauce choron, invented by a Normandy chef, is a béarnaise sauce plus? a) Tomato purée b) Calvados c) Shaved truffle d) Rosemary 2 Supposedly invented in 1838 in New Orleans, what was the first cocktail? a) Old fashioned b) Mint julep c) Sazerac d) Hurricane 3 The potato was brought to Europe in the 1640s; when did the French declare them fit for human consumption? a) 1672 b) 1712 c) 1742 d) 1772 4 It’s grenache in France and garnacha in Spain, but what is the grape called in Italy? a) Cannonau b) Dolcetto c) Nebbiolo d) Sangiovese 5 Which is the odd one out? a) East India duck b) Peking duck c) Aylesbury duck d) Muscovy duck 6 The fish often labelled ‘Chilean sea bass’ is really called a) Yellowtail kingfish b) Wolf fish c) Patagonian toothfish d) Stone bass 7 Strictly speaking, Japanese yakitori comprises skewers of... a) Chicken b)…

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…

PUBBY CREDS Airy in summer (high beamed ceilings and sea views) and cosy in winter (roaring fires, bare bricks), with a rustic vibe. THE BOOZE There’s local beer Woodforde’s Wherry and Aspall’s cider on tap, a short but interesting wine list, plus sherrypairings for oysters. THE FOOD Umami-rich snacks such as anchovies with gremolata and halloumi chips. Other highlights include smoked salmon from Cley Smokehouse and muhamarra (roasted red pepper & walnut dip) with sumac yogurt and flatbread. Puds are of the sticky toffee ilk. THE WALK Head beyond the salt marshes to the coastal path for big-sky views and birdlife galore - walk as far as you want to, then loop back. Or explore nearby Cley Marshes Nature reserve. salthouseduncow.com…

The ingredients at this time of year are wonderful - we’re spoiled for choice! iff the time to gather with family and friends to enjoy our gardens and the great outdoors. The food doesn’t have to be complicated: lovely salads, cheeses and fresh bread - voila, you have the perfect spread. But for something a little more elaborate, the recipes here are perfect for a get-together. I have wonderful memories of growing up in France and summers with family and friends that will stay with me forever, I still love going to the south of France, and the summer months are special as we all get-together to catch up. Our lunches last all afternoon and into the evening. To be outdoors with the sun setting and a pastis in your…

Tomato jam Makes 1.2 litres Hands-on time 25 min Simmering time 1 hour 15 min Specialist kit Preserving jars KNOW-HOW For the jar-sterilising lowdown, visit deliciousmagazine.co.uk/how-to-sterilise-jars. This jam is wonderful with roast meats or vegetables, pork pies, a good sharp Cheddar cheese or, as here, used to top toasted slices of baguette, spread with goat’s curd or soft goat’s cheese. Per 15g serving 39kcals, 0.1g fat (no saturated), 0.2g protein, 9.2g carbs (9.1g sugars), 0.2g salt, 0.4g fibre Tomato and manchego tarte tatin Serves 6 Hands-on time 40 min Oven time 40 min Specialist kit 27cm ovenproof non-stick frying pan MAKE AHEAD You can cook the I tomatoes and prep the remaining ingredients ahead of time, then assemble the tart just…

The Ghanaian-British restaurateur and broadcaster’s passion for food and music has shaped his career - he’s run a burger restaurant, an events company and a supper club inspired by his world travels as an artist manager. His restaurant Tatale (named after the Ghanaian plantain pancake) opened in July at The Africa Centre in London, and serves contemporary Pan-African dishes, drawn from the West African ingredients Akwasi grew up with and other plates from the Black diaspora. His ambition is to establish a thriving African culinary scene in the UK through collaboration. @akwasibmensa @tataleandco tataleandco.com…

Rhubarb and custard tart with pistachio crumble Serves 10 Hands-on time 45 min, plus at least 4 hours setting Oven time 20 min Specialist kit 25cm fluted springform tart tin MAKE AHEAD Make the pastry up to 2 days in advance, keeping it covered with cling film in the fridge. The tart itself is best eaten on the day it’s made. For the pastry For the crumble For the filling Per serving 575kcals, 37g fat (20.8g saturated), 9.3g protein, 48.2g carbs (25.3g sugars), 0.1g salt, 2.6g fibre…

Cocktail of the month Umibozu is a mythical sea creature from Japanese folklore. The key to this zinger from Holly Bennetts at The Greenbank Hotel in Falmouth, Cornwall, is a superb sake spiked with the Japanese citrus fruit yuzu. Umibozu Serves 1 Fill a shaker with ice, then add 50ml gin, 35ml Akashi-Tai Ginjo Yuzushu sake (from thewhiskyexchange.com), 2 bar spoons (2 tsp) ginger syrup (from a jar of stem ginger) and 2 bar spoons (2 tsp) marmalade. Add 1 egg white (or use a vegan cocktail foamer) then shake well. Strain into a jug, tip the ice out of the shaker, then return to the shaker and shake again (for a silkier texture). Strain into a chilled coupe glass, then garnish with dried edible flower petals or a twist…

Use the leftover leg meat from the roast chicken to fill these rich, nourishing pasties. They’re great straight from the oven or as a make-ahead lunch for when you’re on the move The beauty of this hearty, flavoursome salad is that all you have to cook is the freekeh a nutty grain with a pleasingly chewy texture Spatchcocked roast chicken with orzo and roast vegetables Serves 4 Hands-on time 20 min Oven time 1 hour 10 min Roasting a chicken like this cuts down the cooking time as the bird cooks faster and more evenly. All the buttery cooking juices are caught in the tray below with the vegetables, creating a fantastic sauce to be mixed with the orzo.…

Pizza dough (from perfect no-oven pizza p114) EASY EMPANADAS Technically these are more like mini calzones, but they’re brilliant to make and stick in the freezer if you’re not eating them right away. Fry a mixture (known as a soffrito) of finely chopped onion, celery and carrot, then add beef mince, chilli powder, ground cinnamon, salt and pepper and some peas (fresh or frozen). Leave to cool. Cut leftover dough into thin circles, add some of the cooled mixture to the centre, then fold over and crimp/seal. Brush with egg, then bake in a 180°C fan/gas 6 oven for 20 minutes until burnished and crisp (add an extra 8-10 minutes if cooking from frozen). • SKIP THE SAUCE Pizzas are essentially flatbreads with great PR forego the tomato sauce and…

Even if you try to eat a healthy diet, it’s likely you’re prone to sugar cravings every now and then. It’s a rare person who isn’t. Perhaps you hanker for something to beat the mid-afternoon slump, a boredom-busting snack or the comfort of cake in times of stress. Enjoying a sweet treat now and then isn’t ‘bad’ of course. But many people in the UK consume much more than the recommended 30g per day of ‘free sugars’. These include commercially made granules, syrups, fruit juices, fruit juice concentrates, fruit purees and honey added to sweet and savoury foods (not the sugars found in whole fruit and veg, and in dairy products). Consuming too much free sugar is widely accepted to be bad for your health, but scientists and nutritionists say…

ADVICE FROM THE DUSTY KNUCKLE TEAM: MAX, REBECCA AND DAISY Brown butter is a banging addition to any recipe, Make it carefully, though, as we’ve burned so many kilos of butter by trying to do lots of things at once, and there’s nothing sadder than having to throw away butter. You can make this ahead of time and keep it in the fridge to use in pretty much anything you would use butter in normally. When you mix it into the dough, you might get a few black specks; don’t worry, these are delicious. To make brown butter, use a pan with a wide surface area and heat the butter over a medium heat until it bubbles, then foams, then turns dark brown and smells nutty and wonderful. Finally, if…

Crunch time Imagine if munching crisps could help save a life… Now it can! Devon crisp supremo Burts has launched prawn cocktail crisps with a mission: 5p from the sale of every pack goes to support the RNLi. The bonus? As always with Burts, the crisps are cooked in small batches and are free from artificial colours and flavourings - and the flavour packs an addictive punch. £1.20 for a 4Og bag from indie delis, cafes and southwest supermarkets - or buy direct from Burts, £15.49 for 20 x 40g bags, burtscrisps.com READER OFFER 15% OFF YOUR FARM WILDER ORDER MEAT THAT'S A CUT ABOVE Looking for top quality meat for your barbecue? We’ve found two suppliers we love that sell frozen-for-freshness, super-ethical, sustainable products sent in eco-packaging. The Knepp…

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…

EYE TO EYE MEDIA LTD, BARLEY MOW CENTRE, 10 BARLEY MOW PASSAGE, CHISWICK, LONDON W4 4PH deliciousmagazine.co.uk FOR SUBSCRIPTION ENQUIRIES PLEASE CALL 01858 438424 Karen Barnes Editorial director, delicious. ART DESK Jocelyn Bowerman Art director, delicious. Naomi Lowe Head of design, Eye to Eye Media Helen Bull Art director, Eye to Eye Media EDITORIAL DESK info@deliciousmagazine.co.uk Les Dunn Managing editor, delicious. Hugh Thompson Projects editor Phoebe Stone Feature writer and co-ordinator, delicious. DIGITAL DESK Vic Grimshaw Head of digital, Eye to Eye Media Fiona Logan Digital editor and content producer Thea Everett Content producer FOOD DESK Tom Shingler Head of food Hannah Moyce Shoot production manager hannah.moyce@eyetoeyemedia.co.uk Daisy Hogg, Amanda James, Sue McMahon Recipe testers Fiona Hunter Nutritionist MARKETING & PROMOTIONS Jane Geoghegan Marketing manager Trinity Hislop Marketing executive trinity.hislop@eyetoeyemedia.co.uk…

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…

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…

LOVE TO BAKE? Find inspiration and put your talent to the test at Bake International (4-6 Nov, NEC Birmingham), a new show alongside Cake International. Competition categories (open to home bakers and pros) include fruit cake and sourdough loaf, and entry includes judges’ feedback and show access. Special guest demonstrations include bread expert Richard Bertinet. Early bird entry (£20) closes 11 Sep, late entry (£24) closes 9 Oct; cakeinternational.co.uk DON'T BIN IT … Organic veg box business Abel & Cole has launched a doorstep recycling service for its customers, collecting the soft, flexible plastics currently accepted at some supermarkets but not by most councils. These pesky plastics can be identified by whether they spring back when scrunched and include bread bags and cheese wrappers, which Abel & Cole will help turn…

FRANGLAIS! Cloths and napkins, handmade in the UK from Provençal fabrics, in colours and patterns reminiscent of balmy days in southern France? Yes, please! Bring on the sundowner aperitifs… Cotton tablecloths, from £75, and napkins, £9 each, notonthehighstreet.com/bonprovence BEST BUY UNDER £15 Balmy evenings often come with the unwanted buzz (and itch) of biting insects. Citronella candles do the trick of repelling them, but they’re often ugly to look at. Not so the Daylesford version, which comes in a white pottery bowl in three sizes - £8 small and £14 medium (if you want an even bigger one, it’s £22). Great for gifts,daylesford.com LAY IT OUT August is a month for picnics, which means picnic blankets at the ready. These well-priced ones even come with a water-resistant polyurethane underside to prevent…

Edamame, tuna and ginger fritters Serves 4 Hands-on time 20 min Per serving 387kcals, 25.4g fat (3.9g saturated), 21.9g protein, 15.7g carbs (2.6g sugars), 1.7g salt, 4.2g fibre Corn, kimchi and miso fritters with chilli mayo Serves 4 (2 fritters each) Hands-on time 20 min BE A BETTER COOK To curl sliced spring onions, put them into iced water for 5 minutes. Drain, then use as a garnish. For the chilli mayo Per serving 505kcals, 41.3g fat (4.4g saturated), 10.7g protein, 19.4g carbs (8.5g sugars), 1.9g salt, 6.8g fibre * For more ways to use white miso, see Use It Up Halloumi, pea and spinach fritters…

Follow Genevieve onInstagram@genevieveeats Tandoori venison kebabs Makes 8 kebabs Hands-on time 30 min, plus 24 hours marinating Specialist kit 8 metal skewers FOOD TEAM’S TIPS Achiote paste is popular in Central America. Buy it at mextrade.co.uk (check it’s gluten free if you need it to be). You can buy kashmiri chillies, sold dried and usually whole in the UK, from Waitrose or online suppliers such as spicesofindia.co.uk. Buy venison haunch steaks in good butchers or at wildmeat.co.uk. 50gachiotepastecrumbled or chopped (see Genevieve’s know-how and tips) 3kashmirichilliesor more to taste), stalks removed, roughly torn (see know-how and tips) 1 tbsp cumin seeds 2 tsp fenugreek seeds 150g greek yogurt 50g fresh ginger, grated 3 garlic cloves, crushed 1 tsp salt 750g venison haunch steaks (see know-how and tips)…

NEXT MONTH Ping Coombes' spatchcocked roast chicken Stuffed lamb leg with Greek-style beans Serves 8 Hands-on time 25 min Oven time 1 hour 40-50 min For the stuffing For the beans Per serving 661kcals, 30.7g fat (11.3g saturated), 61.3g protein, 28g carbs (9.1g sugars), lg salt, 8.9g fibre BE A BETTER COOK There’s no need to learn fancy butchery knots when you come to tie up (truss) the lamb leg. Cut several pieces of string long enough to tie around the lamb, then slide them under the rolled joint, spaced out at regular intervals. Tie the string securely but not so tight that it cuts into the meat…

I have a confession. One of the deepest, most rewarding relationships of my life has been with pastry. I knew my husband was The One when I discovered his nickname among his friends was En Croûte (in a pastry case), because during the dinnerparty-heavy 1990s, he seldom served a meal without something or other being wrapped in a tender blanket of dough. That will do for me, I thought. Twenty-five years and countless pies later, I have zero regrets. A pastry case elevates even the simplest ingredients into something profoundly satisfying. Pastry, in the form of pies, flans, tarts, sausage rolls (see my recipes overleaf) and galettes, is as much of a comfort food to me as potatoes - and I absolutely love potatoes. I’m not snooty about bought pastry.…

Inspired by the popular Basque burnt cheesecake, this has a flaky puff pastry crust surrounding the creamy filling. Its deep brown top has cracks all around for an old-world look, and I sprinkle fresh summer blueberries over the top to complete. Unlike any other cheesecake you’ve had before, this one is flaky on the outside but creamy, rich and bursting with sweet blueberries inside. Bonus? It’s the easiest of desserts to make and (almost) impossible to mess up. TIEGHAN'S STORY She took the helm in the kitchen as a teenager to cook for her family of 10 and launched her blog, Half Baked Harvest, in 2012 to document her favourite recipes. Known for her crave-worthy images and flavour-packed creations influenced by the seasons and international cuisines, Tieghan writes and shoots…

1. BIB Wine Company La Marina Cuvée Océane 2021, Cotes de Gascogne, France 11% A boxed white that shouts summer! It's light and crisp, with a pure lemon streak and subtle grassiness. Dry and whistle-clean on the finish, with relatively low alcohol, it’s the perfect picnic wine. £26.80 for 2.25 litres, bibwine.co.uk 2. The Uncommon Bubbly Rose 2020, England 11.5% This spritzy pink in a can is packed with ripe red berry and peach, not too strong, not too dry, and easy to carry to any summer event. It’s a doddle to recycle too. What’s not to like? £4.99 for 250ml, Selfridges, Ocado, M&S and Waitrose 3. Bijou Le Chic Pays d’Oc Rose NV, France 12.5% This lightweight pouch contains two normal bottles’ worth of very appealing rose from the…

Vietnamese pork ribs with smacked cucumber salad Serves 2-3 Hands-on time 25 min Cooking time 3 hours 10 min MAKE AHEAD Prepare the ribs to the end of step 2 up to 1 day ahead. Cover and store in the fridge until ready to finish. Remove from the fridge 1/2 hour before continuing with the recipe. EASY SWAPS We used Huy Fong chilli-garlic sauce. Sriracha or other chilli sauces will work well too. BE A BETTER COOK Rib racks have a tough, silvery membrane (silverskin) on the bony side, which should be removed before cooking. Ask your butcher or give it a go yourself (it’s easy). Gently loosen the edge by sliding a dinner knife (not too sharp) under - you should then be able to peel it off in…

APPS FOR BETTER EATING Can an app improve your eating habits? Yes, according to a new study that found people who followed personalised advice through a nutrition app adopted a healthier diet. Researchers studied the eNutri app, being developed by Reading University (not yet released) - more evidence that digital technology could be a vital tool for improving our health. FISH health boost Eating two servings of seafood each week is good for your health and at least one of those should be an oily fish (mackerel, pilchards, sardines, salmon…); the other can be white fish or shellfish. With food costs soaring, head for the freezer section or try tinned. Nutritionists say tinned and frozen fish or seafood are just as good for you as fresh, and they’re more affordable…

Get your grill on! Howto build up your barbecue with the right fuel, coni nil the heat and work with smoke for extra flavour Layered with brown butter and a cinnamon-raisin swirl, The Dusty Knuckle’s sticky buns are in a class of their own Think you need a dedicated pizza oven for authentic taste? Think again! Try our unusual technique for a superior slice…

TRAVEL CLUB delicious. EXCLUSIVE OFFER ALL TRIPS ARE FINANCIALLY BONDED ‘FOR FULL INFORMATION AND TS&CS, PLEASE GO TO DELICIOUSTRIPSMITHS.COM Great locations, superb amenities, plenty of atmosphere and, of course, fabulous food. That last one is no doubt a big part of the attraction when you travel. And with delicious. Travel Club, you’re promised fantastic getaways and an experience that goes beyond the everyday. All our trips are arranged by Tripsmiths, which specialises in creating trips you don’t find anywhere else. Make your dream of getting away on a short break a reality this year… BOOK YOUR NEXT SHORT BREAK WITH THE NEW delicious. TRAVEL CLUB… UNIQUE ADVENTURES TAILORED FOR DISCERNING FOOD LOVERS LIKE YOU DISCOVER THE WONDERS OF WALES BY HERITAGE RAIL Travel by train up to mighty Snowdon, visit magical Portmeirion…

WHAT DO YOU THINK? Do you make an effort to buy Fairtrade? Let us know at info@deliciousmagazine.co.uk I think we all remember the first time we saw a banana. For me, it was in a greengrocers in rural Kent. It seemed to be smiling at me. I sidled up to it and we got chatting and, well, we’ve been friends ever since. Bananas have been there for me through good times and bad - whether as a tasty, potassium-rich mid-morning snack or sliced up in custard for a pudding, or indeed shoved whole down the end of a love rival’s exhaust oioe to exact revenge. Sadly, in the early 1950s, bananas developed a reputation for being slippery when trodden on and featured in countless comedy sketches and routines. It was…