Delicious UK April 2024

Goodbye to the so-called ‘hungry gap’ of March, hello to oh-mygoodness-what-will-I-eat-first April. Asparagus, fragrant wild garlic, purple sprouting broccoli… All the old favourites are rolling around again, and naturally you'll find them in this issue. We've picked out hot-crunchy radishes, too, for our veg hero of the month (p35), with exciting new ways to enjoy them – are you ready to get smacking? Everybody knows how to cook chicken – or so you might think… Our dedicated food team never rest when it comes to tweaking and perfecting their techniques, and I've learnt a few tricks from their in-depth chook special (p24). I hope you do too – I just need to find something heavy to squash down those thighs for proper crispiness… There's only one restaurant in the West…

Harissa, feta and filo cigars Makes 10 Hands-on time 15 min Oven time 12 min, plus cooling Heat the oven to 200°C fan/gas 7. Slice a 200g feta block lengthways into 10 strips. Melt 20g butter in a small pan, then stir in 1 tbsp harissa and take off the heat. Lay 2 filo pastry sheets on a worktop next to each other and brush the harissa butter all over. Cut each sheet into 5 strips, roughly 1cm wider than the pieces of feta. Sit a piece of feta across one end of a strip of pastry, then roll the pastry around, at a slight angle if need be, until it's completely covered. Put seam-side down on a baking tray lined with baking paper and brush with more harissa butter,…

TASTE OF CHINA Smacked radishes p37 Three cup chicken p72 Indo-Chinese soya chilli p50 All three of these dishes are a celebration of Chinese cooking in some way, be they traditional (the chicken), a merging of cultures (the soya chilli) or a seasonal dish inspired by a classic (the radishes). Serve them together and you have a serious feast on your hands. Just add steamed rice. SNACK TIME Harissa, feta and filo cigars p7 Airfryer loaded sweet potato fries p88 Crunchy mozzarellastuffed olives p44 Having people over but want to focus on the company instead of slaving over a sit-down meal? This trio of crispy finger foods is sure to impress and delight in equal measure. Provided you put some time aside earlier on to make the cigars, prep the…

april moments. REQUIRED LISTENING The brilliant wild food chef Harriet Mansell (pictured) is launching season 2 of her weekly podcast, If A Tree Falls. If you're new to its joys, you're in for a thought-provoking treat. Each week Harriet heads off to forage, walk and talk with a nature-knowledgable guest. Expect the likes of Amy Jeffs, author of Wild, as well as restaurateurs and even theoretical physicists discussing how they find meaning in everyday life. Catch up with the previous series and listen to new episodes (from Tuesday 9 April) wherever you get your podcasts. harrietmansell.com/podcast COULD YOU EAT INSECTS? Think you'll have grubs on your dinner table one day? As part of its Meat The Future exhibition, The Food Museum in Stowmarket, Suffolk, is hosting an event with Nick…

thebullcharlbury.com PUBBY CREDS In a cute Oxfordshire Cotswolds village, The Bull manages to be a cosy, calming retreat and a lively neighbourhood local. There's a roaring fire and, outside, a smart semi-covered terrace, as well as comfortable rooms (from £195 room only) if you're staying over. THE BOOZE Interesting craft ciders and beers, including from Deya brewery in Cheltenham, and carefully chosen wines by the glass, such as a Romanian pinot noir. Don't miss bar snacks like veg with cod's roe and an epic sausage roll. THE FOOD Local ingredients are cooked simply but exquisitely, often over fire. Highlights included scallop with langoustine gravy, muntjac escalope with plum sauce, and creamy leeks in Lincolnshire poacher cheese. The chefs buy whole animals and showcase day boat fish on their daily changing…

STAR EMAIL Subject: Parting gifts From: Camilla Rothwell My husband and I moved from the UK to the US in 1987. My friend recently made the reverse move to the English countryside. Vowing to keep in touch, my parting gift to her was her own subscription to your wonderful magazine. It has been the perfect connection across the miles – introducing her to British regions and cuisine and so much more, plus trying and sharing our favourite recipes from each issue. A huge thank you for being such a brilliant conduit to keep us closely connected across the miles. My only problem is she receives her copy a few days ahead of me! Subject: Wife-saving recipes From: Nigel Daintith Newly retired, I have time to indulge in cooking for the…