Delicious UK August 2023

Welcome to August – an issue bursting with recipes by women whose expertise shines brightly in the food world: Anna Higham with her brilliant baking (p64); women setting trends in barbecue (p34); MasterChef winner Chariya Khattiyot (p20); plus respected food writer and teacher Ursula Ferrigno, who shares recipe-memories of her Italian childhod (p46). That’s only part of it, though. On p75 we take a fresh look at fish: what to eat and what to avoid. There’s inspiration for adventures in fish cookery too, courtesy of guest stars Tommi Miers, Zainab Pirzada, Georgina Hayden (three more pioneering women), Mitch Tonks and James Strawbridge, all of whom know their fishy stuff. Kudos to the Marine Stewardship Council and photographer David Loftus for working with us on this sustainability story. It underlines our…

Trout rillettes with dill and green grapes Serves 2 Hands-on time 10 min, plus cooling Oven time 15-20 min KNOW-HOW The quality of the vinegar will shine through here, so if you have a bottle of good white wine, sherry or champagne vinegar, now’s the time to use it. Heat the oven to 160°C fan/gas 4. Finely grate the zest of 1 lemon into a bowl, then slice the fruit into rounds (saving one end to squeeze some juice from later). Put the slices on a sheet of baking paper in a single layer. Sit 2 trout fillets on top, season with salt and pepper, then bring the edges of the paper together and seal to make a parcel. Bake for 15-20 minutes, then open the parcel, check the fish…

…AND BREATHE Escaping to one of the National Trust’s special places is a tonic, with lush scenery and space to relax. Throughout August, the charity’s Summer of Play event will see over 170 houses and gardens in England, Wales and Northern Ireland host free family activities inspired by history and nature, such as archery sessions, straw bale castles, a mud kitchen and Tudor cooking demos. Locations include Castle Ward in County Down and Gibside near Gateshead. Standard admission applies, some events select days only; nationaltrust.org.uk/visit/family-friendly THAT LOOKS COOL Would you wear an ice cream conepatterned outfit? Famed pop artist Andy Warhol worked as a commercial illustrator early in his career, but also anonymously sold fabric designs. Until 10 September, the London Fashion & Textile Museum near London Bridge is displaying…

nagsheadhaughton.com PUBBY CREDS The couple behind buzzy Manchester food courts Alty Market and Mackie Mayor rescued The Nag’s Head, transforming it into a haven for food lovers. In summer, sit in the kitchen garden, which grows wild with fruit trees, herbs and flowers. Indoors, cosy nooks beckon, with huge open fires ready to roar come autumn. THE FOOD The phrases ‘farm to table’, ‘locally grown’ and ‘seasonal’ are the soul of the considered menu. Animals are bought whole from two regenerative farms just three miles away and veg is grown in nearby Nantwich. The silky wild garlic risotto with garden peas was sublime. THE BOOZE A colourful array of ales and lagers, with plenty of local brews on tap. The wine list is generous and the ‘som’ knows his grapes.…

Do you pick your holiday destination based on the local food? Discover how the phenomenon evolved over the last 200 years in this thoughtful book. From the golden age of steamships to the glamorous era of aeroplane travel, Professor Daniel E Bender recounts the birth of modern food tourism through the meals eaten by the first people to travel for pleasure and write about it. Reaktion Books £20…

STAR EMAIL ★ Subject: What to do with old cookbooks From: Heather Like Jacob Smith [June, p130] and Debbie Kenyon [July, p14] I love my books but there came a time when I didn’t have room for them all. I copied my most loved recipes from each and gave five (yes five!) huge boxes to my local college, which was delighted to receive them for their catering students. I know the books have gone to a good home and I’d urge anyone to do the same with those they don’t need. Subject: Smash burgers From: Jayne Clayton Life-changing recipe – wow, they worked beautifully [July, p58]. Picture attached: sorry, it was too delicious to wait! Subject: Sensory appreciation From: Clare Your magazine brings me much joy, even though I haven’t…