Innholdsfortegnelse for January 2025 i Delicious UK

Follow me on Instagram @lauraroweeats I’ve never been good at self control. I don’t do diets. If I’m presented with some kind of sweet treat/potato-based snack/gin-based libation, I will accept, gladly… greedily. And so resolutions or intentions, or whatever the January marketing committee is calling them nowadays, have never meant abstinence for me. It’s always been about adding more. That could be more movement. It could, more likely, be more of the food my body is telling me I need. With more flavour, colour, texture and aroma to tick all my taste boxes. And so it’s with this spirit in mind that we’ve curated our ‘month of more’ to give you plenty of inspiration to add joy and flavour to your table. We’ve looked to Southeast Asia to bring sunshine…

STAR EMAIL ★ Subject: Alas alack, no hock! From: Anne Martin I loved the look of Nigella’s ham hock recipe [Dec 2024 issue] – it took me back to the early days of our marriage, when a ham hock would provide us with a good helping of meat, then soup for the weekend. These days I’m nearly housebound and rely on my trusty iPad to do my shopping. Horror: not one supermarket sells ham hocks. I’ve located a meat supplier, miles away, who delivers, but first I’ll try phoning the local butcher. How life has changed in the past 50 years. If I manage to locate any hocks and follow the saintly Nigella’s recipe, I’ll be sure to send you a photo. Subject: Getting the knives out From: Michele Platman…

A BIT ABOUT ROSIE MACKEAN A chef, food stylist and dinner party revivalist, Rosie completed her chef’s training before spending two years working in London kitchens. Obsessed by cookery books and TV cookery programmes, she turned her passion into a career working on cookbooks and shows such as Nadiya’s Family Favourites for the BBC and Gino’s Italian Family Adventure for ITV. She has a popular Substack, The Dinner Party, and published her first book last year: Good Time Cooking (Pavilion Books £26). ROSIE’S JANUARY MENU FOR SIX Brown shrimp, chicory and blood orange salad Chicken braised in vinho verde with romesco potatoes Honeyed mascarpone tart with oven-poached rhubarb “This is a gorgeous winter salad, bursting with flavours — it feels chic, luxurious and grown-up. Bitter, crisp chicory leaves are draped…

Spiced ginger beer float Serves 1 Prep time 5 min, plus cooling MAKE AHEAD Leftover syrup will keep in the fridge in a sealed bottle/jar for 2 weeks. It’s great drizzled over ice cream or pancakes, or used in baking. Combine 100g soft light brown sugar, 1 star anise, 1 cinnamon stick, ½ tsp cloves and ½ tsp vanilla extract in a pan with 100ml water. Bring to a simmer and stir until the sugar has dissolved. Remove from the heat and leave to cool completely. Strain the syrup through a fine sieve into a small bottle or jar (discard the solids) and store in the fridge (see Make Ahead). To make the float, add 1 tbsp of the syrup to a tall glass. Pour in 330ml ginger beer, then…

CHEAT SHEET WHAT IS A BLOOD ORANGE? It’s a natural mutation of a standard orange with anthocyanins (pigments that give fruit and veg their colours), rarely found in citrus, giving it that vivid red colour, which sometimes bleeds into the skin too. WHERE ARE THEY FROM? Mainly Italy (in Sicily the much-prized moro variety is geographically protected) and Spain, particularly Valencia. WHAT’S THE FLAVOUR LIKE? Some say it has a tinge of raspberry – it’s sometimes called a raspberry orange. It’s sweet (though some varieties can be more tart), juicy and high in vitamin C. WHAT ELSE ARE THEY GOOD FOR? Capture their beauty to delight you all year long by drying them. Finely slice, then lay out on lined oven trays and dry at 80°C for 4 hours (you…

TEAM TRAD The UK is spoilt when it comes to international cuisines. Our supermarkets have entire aisles dedicated to them; our restaurants make it easy to taste our way around the globe; and we frequently cite Italian, Indian and Chinese dishes as our favourites. Perhaps that’s why our traditional dishes have been so overlooked. FOOD PRODUCER EMILY GUSSIN BIG UP BRITISH! While Sunday roasts, yorkshire pud, fish ’n’ chips and sticky toffee pudding aren’t going anywhere any time soon, their market share is being eroded by international usurpers. We produce great ingredients, though, and when they’re used in our traditional recipes, the results are world beating! Shepherd’s pie is one of the old-school British classics. Braised lamb mince and veg in a gravy of its own making, topped with mash…

As the chef-owner of A Wong, the only Chinese restaurant outside Asia to hold two Michelin stars (and where a certain delicious. head of food ate the best meal of his entire life), Andrew Wong certainly knows his stuff. So when he has some insight to share, we’re all ears. And while the dishes he serves require skill, time and manpower far beyond anything a home cook could manage, there are certain elements, techniques and approaches to his cooking that easily translate into what we cook in our kitchens. A good sauce can bring a dish together, provide complementary or contrasting flavour or balance textures on the plate (and often all three at the same time). Whether it’s a French coq au vin or a Sichuanese mapo tofu, it’s really…

VEGGIE WINNER The earthy sweetness of celeriac is a match made in heaven with this moreish miso soup. We’ve roasted the celeriac in two ways for different textures: chunky roasted cubes and melt-in-the-mouth fine slices Fisherman’s chicken pie Serves 4-6 Prep time 35 min, plus standing time Cook time 30 min Inspired by a classic fish pie (with a cheddar mash topping, plenty of dill and lemon), this pie swaps the fish for chicken. Ultra cosy and comforting yet with a herby freshness, it’s a winner of a chicken dinner. • 250ml dry white wine • 250ml chicken stock • 650g chicken thigh fillets, chopped into chunks • ½ leek or 1 fennel bulb, sliced • 40g unsalted butter • 40g plain flour • 75g frozen peas • 20g dill,…

Air-fryer muffins with peanut butter and blueberries Makes 8 Prep time 15 min Cook time 18 min Specialist kit 8 silicone or paper muffin cases MAKE AHEAD Make the muffins, then freeze. Take however many you need out of the freezer the night before and leave to defrost at room temperature overnight. In the morning, return them to the air fryer for 1-2 minutes to warm through and bring back to life. SCALE IT UP You can double the mixture to make more muffins, but unless your air fryer’s huge, you’ll probably have to cook them in batches. BE A BETTER COOK Some air fryers blow hot air directly down on the food inside, which can stop cakes and bakes rising. The crumble topping added to these breakfast muffins prevents…

Q Happy new year, chef! Are you one for setting New Year’s resolutions? A I try to do it all the time. I go to the gym five days a week. I try to be a good dad, I get up and I make my kids’ breakfast – I try to be as disciplined as I can. But I have vices: I overindulge when I eat; I love a glass of wine. Life’s about balance. I don’t go to the gym because I want to be that guy on Insta who takes his top off. I do it because it’s good for mental health. Q Last year you opened five new restaurants, including two in London – Row On 5 and Sael, which celebrates the best of British. Why British…

BOOK OF THE MONTH EVERYDAY PRESSURE COOKING I have too many implements in my kitchen and yet I have added one more, courtesy of the only person who could so persuade me: Catherine Phipps. As well as demystifying ‘the most useful piece of kitchen equipment’, Phipps makes the case that we should save time, energy and money pressure-cooking dishes from one-pot sausage and mustard mash to Caribbean seafood curry. Her recipes are infallible and inventive, with the perfect crossover of adventurous and practical. Written in Phipps’ characteristic warm, authoritative tone, this is a beautifully photographed book from one of our very best. Practical factor A book that will transform how you cook, what you cook and how you think about what you do in the kitchen. The taste test As…

ABOUT JULIE LIN An established chef and a regular on TV cooking shows, Julie is known for her engaging personality and exciting recipes. She has a restaurant in Glasgow called Ga Ga and her first book, Sama Sama (Ebury Press £28), will be released in May. Follow Julie on Instagram @julielincooks Prawn toast deserves more recognition. Juicy, sweet, succulent prawns, fragrant with ginger, on buttery, almost nutty golden bread – it’s indulgent and wonderful. While fried bread is typically associated with a classic fry-up laden with beans and other hearty bits, the sweet sauce served with prawn toast cuts through the richness beautifully. I adore it. Prawn toast has become a significant part of my life in recent years. After opening my restaurant, Ga Ga, and reading the beautiful book…

A BIT ABOUT ALEESHA HANSEL An award-winning wine and drinks writer, broadcaster and judge, Aleesha is currently the resident wine expert on ITV’s Love Your Weekend With Alan Titchmarsh. She can also be found talking about wine on BBC Radio. Follow Aleesha on Insta @aleeshahansel ALL ABOUT CABERNET SAUVIGNON One of the most famous and widely grown red grapes, cabernet gets its name from its Bordeaux parents, cabernet franc and sauvignon blanc. It takes on the blackcurrant and pencil-lead aromas of cabernet franc, as well as the green, herbal notes of sauvignon blanc. The wines it produces are full-bodied, rich and dark-hued – thanks to the grape’s thick skins, where all the flavour, structure compounds and colour pigments are held. Since cabernet is high in tannins (which create a drying…

A BIT ABOUT PETTY ELLIOTT A pioneer of modern Indonesian cookery, Petty honed her craft in restaurants in her homeland before relocating to the UK six years ago. She is also the founder of the spice company Rasaku. Follow Petty on Instagram @pettyelliottskitchen “I was born in Manado, the capital of North Sulawesi, in Indonesia. It’s a vibrant city, nestled on the coast of the Celebes Sea and surrounded by lush landscapes with coconut trees, volcanic mountains and verdant forests. The area’s diverse population contributes to a blend of cultures, reflected in its cuisine, which is fiery and spicy, with the fragrance of lemongrass, lime leaves and basil. Although from my early teens I grew up in Jakarta, Indonesia’s capital on the island of Java, the food of Manado from…

A BIT ABOUT BENOIT BLIN Born in northern France, Benoit took up baking at an early age before progressing to patisserie. He started on the pastry section at the Paris Ritz, where he became senior sous chef. He later joined Raymond Blanc at Le Manoir Aux Quat’Saisons as head pastry chef in 1995 and has remained there ever since. Along with Cherish Finden, Benoit has been a judge on Bake Off: The Professionals for eight years. His first book (see overleaf ) was published last year. Follow him on instagram @benoitblinmca Hazelnut paris-brest Serves 6 Prep time 1 hour 10 min, plus cooling and setting Cook time 1 hour 30 min Specialist kit Piping bag with 1cm nozzle; 2 x piping bags with 1.5cm nozzles; 3cm round cutter MAKE AHEAD…

I don’t think I will ever run out of ideas for Taskmaster. Over the past 10 years I’ve learned that I have the unusual skill of being able to come up with scenarios for comedians. I love doing that and feel lucky to have carved out a living doing this peculiar thing. I’ve also learned I can eat anything without flinching and there are no boundaries for me on the screen. I’m limited in my cooking ambition and ability. I’m happily married and my wife is good at cooking, which is so old-fashioned, I know. Basically, she does the cooking and I do the washing up. My one area of expertise, though, is toasties. There will always be a lot of butter on the outside, a lot of sauces and…

ABOUT CALUM HARRIS Calum is a home cook who’s helped popularise plantbased cooking on social media for the past six years. Proper Healthy is his second cookbook, written in conjunction with registered dietitian Clare Gray. Find him on Instagram @calumharris Green and mean sandos Serves 4 Prep time 10 min Cook time 10 min MAKE AHEAD Wrap the sandwiches and they’ll keep in the fridge for up to 3 days. KNOW-HOW If you have a cylinderstyle block of tempeh, cut the curved edges off first, then slice into strips for a ‘bacon rasher’ look. For true sando style, cut the crusts off. Nutritional yeast is heattreated, so it’s not active. It has a distinctly cheesy taste and adds a parmesan-like umami hit. You’ll find it in health food shops and…

EVERYONE KNOWS Thai food is irresistibly delicious, but did you know that everyday ingredients like eggs, apples, mint and even strawberries can star in Thai dishes too? One of the quickest and easiest ways to experience Thai cuisine is through ‘yum’ dishes, which means ‘to mix’. This simple cooking method uses minimally processed ingredients to highlight natural flavours. Yum dishes are visually appealing and speedy, and awaken all your taste buds. The magic lies in the versatile dressing – a perfect blend of sweet, sour, salty, spicy, and a touch of bitterness from fresh herbs and spices. With minimal cooking, it elevates even the simplest of ingredients. These four Thai-inspired recipes echo the same principles: fresh, healthy and using natural ingredients you probably have at home.” MARNI XUTO A BIT…

THE MINDFUL COOK Sustainability queen Emily Gussin helps you be more eco-conscious. This month: get your claws into crayfish If you like prawns or lobster, you’ll probably enjoy crayfish. These large-clawed shellfish are subtly sweet and meaty. Signal crayfish from USA were introduced to the UK in the 1970s and are now listed as an invasive species, so eating them earns you an environmental tick. I’ve cooked with crayfish for a few years now, mostly sourcing it from local rivers for my supper clubs, so I was excited to learn that The Kennet Crayfish Company has made it more accessible for home cooks to try. Their crayfish from Berkshire chalk streams are caught in specially made humane traps and processed in the same nutrientrich waters for the best taste and…

SHOP SMALL 1. LOOKIN’ FOR SOME HOT STUFF? Hot honey is the latest musthave ingredient. WilderBee’s Original Hot Honey is infused with fruity and hot scotch bonnets, and finds the balance between the bite of spice and sweetness of nectar. Amazing on pepperoni pizza, as a glaze for chicken skewers or mixed with mustard for the best-ever honey-mustard dressing. £7.99 for 260g, wilderkitchenfood.com 2. CHAMPION CHEDDAR Like dogs, seeing your in-laws and taxes, excessive cheese eating is for life, not just for Christmas. This rich, crumbly and tangy extra mature cheddar by Keen’s in Somerset has been crowned the first People’s Cheese Champion – and we fully support this. £5.75 for 250g, keenscheddar.co.uk HOT ON THE SHELVES 3. PUT IT ON EVERYTHING Perhaps it’s stretching things to call Sauce Shop…

JOO’S KOREAN INGREDIENT TIPS Using proper Korean ingredients in this dish is important to get the best flavour. While supermarkets sell their own versions of some, they’re different in flavour and strength. You’ll need to go to a specialist grocer or shop online (my favourite stores are Oseyo, H Mart and Korea Foods) but it makes all the difference. Here are my recommendations: Korean soy sauce Look for bottles with ‘jin’ or ‘yangjo’ on the label. The brands Sempio or Chung Jung One are good. If you can’t find them, Kikkoman (a Japanese soy sauce) is similar to Korean soy sauce, so you could use that instead. Gochugaru These chilli flakes come in both fine and coarse powders – ideally you’d use a 50/50 mix for this dish, but if…

My first beer page for this publication was in January 2022 and it was all about alcohol-free beer. Back then I was excited about the increasing selection of great non-alcoholic beers available, but now it’s fair to say I’m no longer excited… I’m obsessed with them. These days, we can find every style of beer available as alcohol-free, and many popular beer brands now have their own AF line, so it’s likely there’s a non-alcoholic version of your favourite beer. For me, there are so many benefits to alcohol-free beer. I still get to enjoy the ritual of opening a bottle or can in the evening. I can still drink beer with friends, even when I don’t want alcohol. And I can drink them at any time (that’s the main…

A BIT ABOUT ADAM BYATT Born in Essex, Adam won an apprenticeship to train with the Royal Academy Of Culinary Arts at Claridge’s just before his 16th birthday. After working at some of London’s finest establishments, in 2001 he opened the acclaimed Thyme in Clapham Old Town, then moved on to set up Trinity, down the road, in 2006. He’s still there almost 20 years later and the restaurant has a Michelin star. Adam opened Bistro Union in 2011 and his Clapham triumvirate was completed by Upstairs At Trinity. He’s also chef director at Brown’s Hotel in Mayfair and is now chairman of the Royal Academy Of Culinary Arts. MAKING GREAT STOCK Homemade stock is the basis of all my cooking. Yes, a stock cube is so convenient, but I…

A BIT ABOUT THUY PHAM Born in Vietnam, Thuy moved to the UK aged eight. Years later she went on to host a successful supper club with her husband, before running award-winning restaurant The Little Viet Kitchen in north London. Thuy’s focus now, she says, is on “being Mummy to baby Jacob, writing cookbooks and sharing food in as many ways as possible”. Her latest cookbook, Vietnamese Made Easy (Quadrille £22), is out now. Follow her on Instagram @chef_thuy_pham “Light and fragrant, with tender chicken in a delicately spiced, aromatic broth, this dish has become a global favourite and remains a much-loved staple among Vietnamese people everywhere” THUY’S TIPS Charring the onions, shallots and ginger adds colour and a smoky savouriness to the broth, so make sure they’re nice and…

THE CHEFS The term ‘sustainable restaurant’ would have got blank looks when these guys started out on their quest. Not any more… 1 CHANTELLE NICHOLSON Chef and owner of Apricity apricityrestaurant.com ‘Conscious cooking’ is the term Chantelle uses to describe her Michelin Green Star restaurant, Apricity, in London. Renowned for her veg-forward dishes, she creates menus that emphasise seasonality, local produce and minimal waste in a joyful, holistic way. Chantelle’s cooking highlights the importance of biodiversity, often including overlooked ingredients such as wild herbs, lesser-known vegetables and heirloom grains. Her food is rooted in respect for the environment, as well as a reverence for the people who grow the produce and the team working with her. Originally from New Zealand, she has become one of the leading female voices in…

Sausage ragù with fennel and orange Serves 3-4 Prep time 10 min Cook time 25 min MAKE AHEAD Scale up this ragù and make a big batch. Freeze in portions for up to 3 months. BE A BETTER COOK The sauce created here works thanks to the emulsification of the white wine, orange juice and fat from the sausages – so make sure you’re using the best quality sausages you can. • 1 tbsp olive oil • 1 tbsp fennel seeds • 8 pork sausages, removed from their skins (see Be A Better Cook; if you can find Italian sausages, even better) • 4 garlic cloves, finely sliced • ½ red chilli, finely sliced • ½ fennel bulb, finely chopped and fronds reserved • 1 bay leaf • Finely grated…

Angela Hui is a writer and editor, and the author of Takeaway: Stories From A Childhood Behind The Counter. She has written for the BBC, The Guardian, Time Out and more. Follow her on Instagram @angelahuii Once you notice them, you’ll be seeing them everywhere. From supermarket shelves to corner shops and even petrol stations, the brightly coloured noodle packets, featuring a cartoon chicken breathing flames, are hard to miss. If you haven’t come across this Korean instant ramen in real life, you’ve probably seen it online – in noodle challenges on YouTube, daring recipe attempts on social media or in the headlines when the noodles were briefly banned in Denmark for being ‘too spicy’ (the decision was reversed last August). Buldak ramen, also known as ‘fire noodles’, produced by…

HOW TO WIN A PRIZE Complete the crossword, take a pic and email it to info@deliciousmagazine.co.uk by the end of the month for a chance to win a Flapjackery Mega Box of 12 giant gluten-free flapjacks plus a jute bag, worth over £50*. Made in Devon, the flavours include clotted cream fudge and raspberry & white chocolate – all laden with golden syrup.** flapjackery.co.uk CRYPTIC CLUE: WIN A £50 CO-OP GIFT CARD For your chance to win £50 to spend in store, solve the cryptic clue on the magazine spine, then email your answer with your name, full UK address and phone number to info@deliciousmagazine.co.uk by 31 Jan 2025. Solution to November’s clue: mulled wine Across 1 Angels on __________: oysters wrapped in bacon (9) 8 Paste made from fish,…

WHAT DO YOU THINK? Is Farshad right or are you a Veganuary devotee? Let us know on our social channels and at info@deliciousmagazine.co.uk Do you think of Veganuary as a way to make ethical food choices? It may be time to think again. The narrative around this well-meaning yearly ritual is outdated and the choices it asks you to make are increasingly impractical. That’s because, when it comes to the food we buy and eat, simply focusing on the ‘what’ by avoiding animal products doesn’t address the critical question we should really be asking: how is our food produced? The true impact of our diets on the world around us goes far deeper than what’s on the plate – it’s about the systems behind it. You may feel virtuous by…