Delicious UK - September 2016
Delicious UK - September 2016
DIANA HENRYS SIMPLE GENIUS FOOLPROOF LAMB CURRY TOMATO & FETA ROAST CHICKEN NEW FRY-UPS
ON SALE 1-30 SEPTEMBER 2016 4.20
Easiest
pud ever
10 weeknight
meals for
under 60
THE WORLDS
HEALTHIEST
WAY TO EAT
BE A BE T TER
COOK
Nectarine and
almond clafoutis
WELCOME TO
SEPTEMBER
RECIPE AND FOOD STYLING: LOTTIE COVELL. PHOTOGRAPH: GARETH MORGANS. STYLING: TONY HUTCHINSON
PS
A WORD IN
YOUR EAR
PS
A WORD IN
YOUR EAR
delicious. moments
IN THE KNOW
Theres a new market in town, on the site of a disused paper factory in Londons SoBo
(a voguish term for south of Borough). Mercato Metropolitano has the relaxed feel of a
pop-up and the food is outstanding. Its in an enormous urban warehouse-style space,
with outdoor courtyards and stands laden with produce. The idea is to buy, then (a point
of difference from other markets there are lots of tables) sit, eat and chat. Enjoy pizza
from the best maker in Naples, gelato, bread, coffee, wine and lots to come (bakery,
butcher, fishmonger). It will also host musical, cultural and educational events. Get
there before the world cottons on. Open 11am11pm TueSun from 15 September but its
in soft-launch now and all are welcome; mercatometropolitano.co.uk
The best of
SEPTEMBER
BOOK NOW
KITCHEN NOTES
STREET FOOD?
58
116
40
76
SEP TEMBER 2016
ON THE COVER
CONTENTS
delicious.shop
8 deliciousmagazine.co.uk
LIGHTER E ATING
89 10 GREAT DINNERS FOR UNDER 60 Midweek
ideas to feed the family in style for less
T HE
delicious.
PROMISE
50
27
69
RE AD ALL ABOUT IT
BE A BE T TER COOK
Whenever you
Indicates a vegetarian
recipe.
Indicates a
gluten-free recipe.
KNOW- see this symbol,
HOW
NUTRITIONAL INFORMATION
Recipes are analysed for
nutritional content by an
expert nutritionist. Theyre
calculated with precision
but may vary, depending
on the ingredients used.
Calculations include only
listed ingredients.
deliciousmagazine.co.uk 9
Check out
Belfasts sights
and gourmet
delights
WIN a foodie
escape to Belfast
WORTH
1,230
his is Northern
Irelands Year of Food
and Drink, so weve
linked up with Tourism Ireland
to celebrate. Enter our
competition for a chance to win
a food lovers break for two in
the vibrant city of Belfast.
The prize includes flights
from Great Britain to Belfast,
with two nights at the Europa
Hotel. The winner will receive
a comprehensive guide to
Belfast, where sights include
the new Titanic exhibition
and the famous murals. Dinner
WIN a
Titanium
worth 430
COOK
THE
COVER
TO ENTER, GO TO
deliciousmagazine.co.uk/
cookthecover
10 deliciousmagazine.co.uk
info@delicious
magazine.co.uk.
Or write to us at:
delicious. magazine,
Eye to Eye Media Ltd,
Axe & Bottle Court,
70 Newcomen Street,
London SE1 1YT
See what other
delicious. fans are
talking about at facebook.com/
deliciousmagazineuk
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com/deliciousmag
*A FULL MAINLAND UK DELIVERY ADDRESS AND TELEPHONE NUMBER MUST BE SUPPLIED. ENTRANTS MUST BE OVER 18. FOR FULL TS&CS, TURN TO P129
THIS MONTHS
STAR PRIZE!
12 x 50cl bottles
of Sloemotion No.7
Made in Malton,
North Yorkshire,
Sloemotion No.7 is
a new twist on the
traditional fruit or
summer cup. Its
a gin-based blend
of hedgerow,
orchard and field
fruits, flavoured
with hedgerow
blossoms and fresh
herbs. Just add
lemonade, fruit,
herbs and ice for
a wonderfully
refreshing drink
its the new way to
celebrate summer!
WIN! 50
SAINSBURYS
VOUCHERS
FROM OUR
SUBJECT:
Sweets
leave a sour taste
FROM : Julie Jenkins
INBOX...
SUBJECT: More vegan
FROM : Juliet Helps
STAR
EMAIL
I agree with
Margaret Rooke
[August issue, p130] about
shops that push unnecessary
sugary treats on customers.
Our young people, especially,
need more help in learning
about healthy, balanced diets.
Sugar-laden, additivecontaining, outsize desserts and cakes shouldnt be part of
anyones daily routine, particularly since many coffee
chains already sell drinks that contain huge amounts of
sugar. Doughnuts and the like should be an occasional
treat as they offer no positive contribution nutritionally.
It would be wonderful if coffee shops offered smaller,
healthier choices and labelled them so consumers thought
about what the various snacks contain. And I dont want
a family-size bar of chocolate when I buy a newspaper, either!
meal
recipes
SUBJECT: At last
FROM : Rachel West
Peanut butter
and raspberry
bundt cake
Emma Hack
Marzipan and
Sticky stout
glazed salt beef mascarpone cake
with chimichurri with summer fruit
@foxindra
Kirsty Hird
No-churn ice
cream cookie
sandwiches
@sophiemay103
deliciousmagazine.co.uk 11
in the know.
FOR STARTERS
N E WS, N I B B L E S O F K N OW L E D G E A N D G O O D T H I N G S TO D O R I G H T N OW
Whether you search on websites, flick through an app or sit down with a cookbook or magazine
depends partly on your age, but new research shows most of us still value all those things
IN THIS
MONTH...
1666 On 2 September,
ONLINE
COOKBOOKS
JUST
& MAGAZINES MAGAZINES
1783
16-34
YEARS
OLD
35-44
YEARS
OLD
45-54
YEARS
OLD
OVER
55
Anna Maria
Russell (7th Duchess
of Bedford) was born
on 3 September and is
remembered as the
creator of afternoon
tea. Shed tuck into a po
ot
of darjeeling and a few
dainty sandwiches and cakes
to stave off hunger until dinner.
Hear from producers and chefs, nd out about a game-changing new market and discover
stories from the world of foodIts all in the latest episode of our podcast, delicious. dish.
We want to hear your food stories too: call 020 3868 1919 to record your anecdotes
deliciousmagazine.co.uk 13
in the know.
DATES FOR
YOUR DIARY
PALESTINE ON A PLATE
25, Jacqui Small,
out 15 Sep London-based
chef Joudie Kalla traces the
roots of her Palestinian
heritage in this, her first
cookbook. Flavour-packed
traditional recipes inherited
from her mother, aunts and
extended family form the
RIVER COTTAGE A TO Z
40, Bloomsbury, out 8 Sep
River Cottage has been
around for two decades
and this hefty reference
tome by Hugh FearnleyWhittingstall and his crack
team of chefs, foragers,
growers and teachers
is a fitting tribute. From
alexanders to zander,
theres a wealth
of information on how to
grow, buy, prepare, cook,
eat and enjoy the teams
favourite ingredients.
16 SEP TO 2 OCT
Lewes OctoberFeast
This volunteer-run festival
celebrates all thats good in
East Sussex. If youre a local,
you can sign up to host a
pop-up supper in your own
home (or attend someone
elses). Therell be a huge
street food feast in Harveys
Brewery Back Yard, too,
as well as a chance to make
use of an apple glut at the
community apple press.
Prices vary;
lewesoctoberfeast.com
17-18 SEP
Liverpool Food and
Drink Festival
With a chocolate corner
and a good life area
dedicated to healthy eating,
this years lineup is all about
keeping the balance. Therell
be celebrity chefs including
star baker Nadiya Hussain
taking to the demo stage,
and pop-up restaurants
and bars to keep you going.
Adult day tickets from 5.50,
weekend passes from 10;
liverpoolfoodanddrinkfestival.
co.uk
23 SEP TO 2 OCT
Guernsey International
Food Festival
Its 10 days of feasting and
festivities, including a dinner
hosted by Jean ChristopheNovelli and special menus at
bars and restaurants across
the island. Enjoy food demos
from international chefs,
beach barbecue cook-offs
and foraging tours
throughout the week.
Prices vary; visitguernsey.
com/food-festival
8-9 OCT
London Greek Wine Festival
Get down to Kings Cross for
a masterclass in Greek wine,
hosted by expert Olly Smith.
Fill up on chargrilled lamb
and suckling pig prepared by
The Greek Larders Theodore
Kyriakou and dance along
to Mediterranean-inspired
music on the Saturday night.
From 10; londongreek
winefestival.co.uk
deliciousmagazine.co.uk 15
people.
A SLICE OF MY LIFE
FUCHSIA
DUNLOP
food-loving
mother; the first
Westerner at
Sichuan Higher
Institute of
Cuisine in China;
an early family
adventure with
her sister; a
legends dishes
and a cleaver are
much prized
MY FIRST MENTOR
From the beginning it was my mother. I remeember
watching her eating something new and foren
nsically
analysing it: I think there is thyme and maybee bay
I wanted to be able to do the same and adopted her
h habit
of tasting things, then writing down all the detaails.
PRECIOUS PIECES
I was lucky to have known Yan-kit So, the fantastic, very
serious Chinese cookery writer, who died about
10 years ago. I knew her in the last ve years of her life;
she was a friend. I have some of her serving dishes.
deliciousmagazine.co.uk 17
GLUTEN FREE
Ive tasted a lot of poor gluten-free
pastry in my time, so when a friend
recommended Oast to Host pastry
I was sceptical. And then we tried
it The all-butter fresh pastry is
remarkably good. As with most
gluten-free pastry, its best not to
blind-bake it; use a metal flan case,
fill the tart and put it on a heated metal sheet for best
results. Sweet, plain and dairy-free sweet pastry, about
2.99 for 300g; visit oasttohost.com to order and for stockists
18 deliciousmagazine.co.uk
Henderson at home
in the know.
Cover-up
TOP KIT
M&S has introduced a new, 40-strong Chef
range of utensils and cooking kit, including
hard-anodised pans (85 for a three-piece set),
tri-ply copper pans (from 29.50 for a milk pan),
a marble pestle & mortar (39.50), flat whisk
(9.50) for whisking in shallow pans and a mini
copper casserole dish (19.50). They look the
partand the quality is excellent. Available in store
and online at marksandspencer.com
ARTISAN
ONLINE
Check out caprera.com an
online shop selling magnificent
artisan produce. Unlike some
similar businesses delivery is
nationwide, so it matters not
whether you live in John
OGroats or Penzance. The key
thing is its all about quality
and provenance.
Get 10% off your first
SPECIAL order Visit caprera.
OFFER
com to order and quote
DELI10 at the checkout
PHOTOGRAPH: ISTOCK
THIS MONTH
Im drinking
Caipirinhas Ive always loved their limey taste and the Olympics
have boosted my enthusiasm. Theyre made with cachaa (a
Brazilian spirit made from sugarcane), which can be harsh. But not
Zeca, a new cachaa so smooth its almost wasted in a cocktail.
Available exclusively from Harvey Nichols, 34 for 70cl; harveynichols.com
MULTI-TASKERS
These stoneware Hokan bowls are
so useful: stackable, freezerproof,
ovenproof (yes, you can bake in
them), they have lids so food can
be stored in them in the fridge
and theyre pretty enough to bring to
the table. The price is on the high
side, but I reckon its worth it for
kitchenware that ticks so many
boxes. 87 for a set of three: small,
medium and large; hokanbowls.com
food hero.
The broad tidal marshes of the north Norfolk coast are Daisy Meagers
destination, where she meets veteran oyster farmer Richard Loose
A SOLITARY PROFESSION
Demand is higher than ever, a fact
Richard puts down to the revival of
local pubs and restaurants great
for business but not without stress.
If youre the supplier and they
have oysters on the menu all the
time, youre under constant pressure
to select and have ready the size
and grade of oyster that each
restaurant wants, Richard explains.
Until a year ago, the business was
a one-man operation, from laying
down the seed, managing the
stock, harvesting and delivering to
customers. Now Richard is nearing
retirement, hes getting a helping
hand: I cant go on doing
everything myself, he says. But he
worries about the future. Its hard
CRATE
EXPECTATIONS
Richard inspects
the latest briny
haul from his
oyster beds
delicious.
PRODUCE AWARDS: THE WINNERS!
deliciousm
ne.co.uk 21
in the know.
TEST
REPORT
THE COOKBOOK
The Palomar Cookbook
(25; Mitchell Beazley)
TESTED BY Susan Low
MEDITERRANEAN
FLAVOURS
Burnt aubergines
and spicy chicken
thighs (inset)
in the know.
BREAD OF HEAVEN
Newbury, Berkshire
(thewoodspeen.com)
THE COURSE Bread and enriched
doughs, 195 for a full day, including
lunch with wine and take-home breads
TESTED BY Rebecca Brett & delicious. friends
TASTE TEST WORDS: PHOEBE STONE. COOKERY SCHOOL PHOTOGRAPHS: KAREN BARNES
HOW WE TEST
Our panel are taste experts. We
conduct tests without packaging,
so our tasters dont know who
produced each product. And to
prevent testers influencing each
other, theyre not allowed to confer,
so the results are unbiased.
WHAT WE LOOKED FOR
Traditional feta is made in specific
parts of Greece. In 2002, Greek feta
was awarded PDO status and must
be made from local sheep and/or
goat milk. Here we tested brined
white-curd cheeses made with
a mixture of sheep and goat milk.
We tested more than 50 cheeses
in six separate rounds to find those
with the best crumbly texture and
characteristic salty tang.
24 deliciousmagazine.co.uk
JOINT
SUPERMARKET
WINNER
Essential
Waitrose Greek
Feta, 1.35 for
200g The sheep
and goat milk
flavours shone
through in this
crumbly cheese.
JOIN
SUPERMARKET
WINNER
Ocado Exclusive
Barrel-Aged Feta
Cheese, 2.64 for
200g Smooth and
creamy, this got
a thumbs-up for
its deep flavour
and milky finish.
BRAND WINNER
Cypressa Organic
Feta Cheese,
2.50 for 200g,
Ocado This was
loved for its
smooth taste,
creamy, meltin-the-mouth
texture and
decent crumble.
BRAND RUNNER-UP
SOMETHING
DIFFERENT
Galomizithra,
5.50 for 400g,
Maltby & Greek
Not strictly feta,
this soft cheese
from Crete won
rave reviews for its
velvety texture and
balanced taste.
you can
never
have too
many nuts
100%
s
nut !
favourites.
ALWAYS A WINNER
The fry-up
Whether youre feeling a little morning-after fragile or just
need a meal on the table fast, a fry-up always satises.
Weve revamped the British favourite with three easy,
moreish recipes that work at any time of the day
Two-potato,
pancetta and
parmesan hash, p28
Chicken
fried rice
MORE
FIND
IDEAS ON THE
Two-potato, pancetta
and parmesan hash
delicious.
TIME 5 MIN
WEBSITE
NEXT
MONTH
A trio of spins on
the classic tatin
28 deliciousmagazine.co.uk
favourites.
FOOD
TEAMS
TIP
Nihari lamb
SERVES 4-6. HANDS-ON TIME 35 MIN,
SIMMERING TIME 25-30 MIN
RECIPE: NAVED NASIR. FOOD PHOTOGRAPH: MAJA SMEND. FOOD STYLING: LUCY OREILLY. STYLING: LYDIA BRUN
Naved Nasir, executive chef of Londons hugely popular Dishoom restaurants, recalls an
Indian festival dish that brings back childhood memories of his mums wonderful cooking
food memories.
CURRYING FERVOUR
MAGIC MEMORY
Crispy aubergine
fries
Hold on to that
HOLIDAY FEELING!
RECIPES REBECCA WOOLLARD FOOD STYLING LOTTIE COVELL AND ELLA TARN
PHOTOGRAPHS GARETH MORGANS STYLING TONY HUTCHINSON
32 deliciousmagazine.co.uk
favourites.
ar e
a,
pain
PLUS SALTING
Soupe de poissons
from Marseille, France
SERVES 4. HANDS-ON TIME 1 HOUR,
SIMMERING TIME 2-2 HOURS
1 red chilli
1 tbsp white wine vinegar
2 free-range egg yolks
2 garlic cloves, crushed
290ml light olive oil/sunflower oil
3 tbsp fresh breadcrumbs
Pinch saffron strands, soaked
in 1 tbsp hot water for 10 minutes
Squeeze lemon juice
Toasted baguette slices and
grated gruyre cheese to serve
1 Heat the olive oil in a large pan
over a medium heat, then add the
onion, leek, celery and fennel. Cook,
stirring often, until softened but not
coloured. Add the garlic, saffron and
chilli, then cook for 5 minutes more
or until fragrant. Pour in the pastis/
vermouth and bubble briefly until
the raw alcohol smell disappears.
2 Add the tomato pure and bubble
for 2 minutes, then add the passata
with some salt and the bouquet
garni, stir to combine and cook for
5-8 minutes. Pour in 2 litres cold
water, add the fish heads, skeletons
and fillets, stir together and bring
to a gentle simmer. Cook, without
favourites.
6 garlic cloves
200ml whole milk
90g salted anchovy fillets the
best you can buy
50g unsalted butter
100ml extra-virgin olive oil
50ml double cream
Crudits to dip a mix of raw
tenderstem broccoli, chicory,
peppers, carrots and fennel
Crusty bread to serve
1 Put the garlic in a small pan
with the milk and heat gently
until steaming dont let it boil.
Half-cover the pan and simmer
gently for 30-35 minutes until the
garlic is soft. Remove from the
heat and mash the garlic into the
milk. Return to the heat, add the
anchovies and let them dissolve,
stirring. Once smooth, add the
butter and olive oil, stirring to
combine and emulsify. Finally,
add the cream, taste and season.
2 Either pour into warmed bowls
and serve, or blend until smooth
(see Make Ahead). Serve with the
raw vegetables and bread, using
them to scoop up the sauce.
PER SERVING 430kcals, 39.8g fat
(14.9g saturated), 9.5g protein,
7g carbs (5.4g sugars), 3.4g salt,
3.1g fibre
WINE EDITORS CHOICE Tangy,
crisp muscadet or picpoul de
pinet, or a cold, bone-dry sherry.
favourites.
favourites.
Burrata is a type of
KNOW- mozzarella made in Puglia
HOW
in southern Italy, with extra
cream added to the centre of the
cheese. It melts beautifully into hot
pasta. Find it in delis and at Waitrose.
Alternatively you could use a good
quality buffalo mozzarella; for extra
luxury, add a splash of double
cream to it.
The burrata and the
FOOD
TEAMS tomatoes should be at room
TIPS
temperature, so give the
burrata at least an hour out of the
fridge. If you cant find fresh
orecchiette, use any fresh short
pasta shape you like.
Ever so slightly
The Spiralizer.
Swap spaghetti for courgetti.
Amaze your friends.
Surprise your guests.
Fool your kids.
MELONS
4
5
deliciousmagazine.co.uk 41
42 deliciousmagazine.co.uk
NEXT
MONTH
Parsnips get the
recognition they
deserve
the menu.
%
Beef llet with sherry vinegar
and shallot jus
Soy glazed baby beetroot
Caramelised turnip pure
%
Chocolate truffle pots
with caramel sauce
46 deliciousmagazine.co.uk
the menu.
Soy glazed
baby beetroot,
p48
Simon Hulstone
and his wife Katy
run the Michelinstarred Elephant
restaurant in
Torquay, Devon.
Simon is a former
Roux Scholar,
has worked in
top restaurants
throughout
Europe and
has appeared on
the BBCs Great
British Menu. Hes
a champion of
local seafood and
produce much
of the latter from
the restaurants
69-acre farm in
South Devon.
deliciousmagazine.co.uk 47
WINE PICKS
By Susy Atkins,
drinks editor
Caramelised
turnip pure
SERVES 4 WITH LEFTOVERS. HANDS-ON
TIME 30 MIN
Make up to 12 hours in
MAKE advance and keep covered
AHEAD
in the fridge. Gently warm
over a low heat just before serving.
When youre making the
FOOD
TEAMS caramel in step 2, let it turn
TIP
a little darker than you
WITH THANKS TO NATOORA.CO.UK FOR PROVIDING THE BEETROOT FOR THE SHOOT
Soy-glazed baby
beetroot
the menu.
NEXT
MONTH
Your field-toplate harvest
festival menu
REPORTAGE PHOTOGRAPHS JOSEPH TURP RECIPES ELLA SHAH/SHIV SAMA, SUSAN ARAFEH, NEGAT HUSSEIN,
AZZA MUSTAFA FOOD PHOTOGRAPHS MAJA SMEND FOOD STYLING LUCY OREILLY STYLING LYDIA BRUN
people.
Turn the page to meet the cooks and discover their recipes
deliciousmagazine.co.uk 51
YOUR FOOD
STORIES If you live in
the Bristol area, you
can get involved with 91
Ways by attending their
pop-up International
Peace Cafe and other
events. The organisation
is also collecting food
stories that tell of
happiness, loss, conflict
and more, and sharing
them via the online
community. Share your
52 deliciousmagazine.co.uk
people.
Azzas basbousa
(sweet semolina cake)
SERVES 12-14. HANDS-ON TIME 15 MIN, OVEN
TIME 25 MIN
people.
NEXT MONTH
Residents of a small town in
Devon get together for their
annual harvest festival
THE GLAMMED-UP
ROAST CHICKEN
PHOTOGRAPHS CHARLIE RICHARDS FOOD STYLING ELLA TARN STYLING WEI TANG
Roast chicken in
tomato, basil, olive and
feta sauce
TEAM
FAVOURITE
Karen Barnes,
editor
I love roast
tomatoes, and
when they meld
with savoury
juices from
a roast chicken
and the saltiness
of feta, its magic.
This is going
to be a staple in
my house from
now on.
58 deliciousmagazine.co.uk
NEXT MONTH
Chef Jacob Kenedys guide
to cooking with game
weekend highlight.
Turkish pasta
with feta, yogurt
and dill, p62
Diana Henry
THE ART OF
COOKING SIMPLY
PHOTOGRAPHS LAURA EDWARDS FOOD STYLING JOSS HERD
deliciousmagazine.co.uk 61
Honeyed sausages
with blackberry and
caraway slaw
SERVES 4. HANDS-ON TIME 30 MIN,
OVEN TIME 25 MIN
Good-quality sausages
are vital here. The slaw is still
great without blackberries,
but cultivated berries are easy
to buy in the autumn.
Prepare the slaw dressing
MAKE
up
to 48 hours in advance.
AHEAD
Keep covered in the fridge
2 tbsp wholegrain mustard
6 tbsp honey (about 90ml)
8 good-quality chunky British
pork sausages
FOR THE SLAW
deliciousmagazine.co.uk 633
BOOK
OFFER
To order Simple:
Effortless Food,
Big Flavours by
Diana Henry (RRP
25; Mitchell
Beazley) at the
special price of
17.50 including
free UK P&P,
please call
01903 828503
quoting Simple/
MB645.* Or, to get
a copy FREE with a
subscription to
delicious., turn
to p84.
64 deliciousmagazine.co.uk
Orange-oregano roast
chicken, olive gremolata
SERVES 6. HANDS-ON TIME 30 MIN, OVEN
TIME 40 MIN, PLUS MARINATING
Baked
merguez
sausages with
beans, eggs
and feta, p62
Orange-oregano
roast chicken,
olive gremolata
deliciousmagazine.co.uk 65
reader events.
ne of the countrys
leading publishers of
cookery books,
Octopus, is running a series of
monthly events, and delicious.
is delighted to be the media
partner. Over the coming
months, top cookbook authors
and culinary experts will share
their wisdom and stories. The
evenings are being held at Foyles
agship store in Londons
Charing Cross Road.
WEDNESDAY
5 OCTOBER, 7PM
How to make it
in the restaurant
business with Dan
Doherty, Palomar
and Bone Daddies
Hot-right-now chefs
such as Mr Doherty
(above left), chef at
Duck & Waffle, tell
how they did it.
WEDNESDAY
2 NOVEMBER, 7PM
40 years of wine
with Hugh Johnson
One of the worlds
foremost wine
writers and the
author of The World
Atlas of Wine shares
fascinating stories
hes accumulated
over the decades.
WEDNESDAY
30 NOVEMBER, 7PM
Seasons Eatings
with Gizzi Erskine
The glam cook, TV
chef and food writer,
formerly a punk and
the daughter of
a baron, talks about
her new book and
what inspires her
cooking style.
WHERE Foyles bookshop, 107 Charing Cross Road, London WC2 HOW MUCH? 12 including a glass of wine
HOW TO BOOK TICKETS For more information about the events and to book tickets, go to foyles.co.uk/events
deliciousmagazine.co.uk 67
SINCE
ROYAL CANIN SAS 2016. All Rights Reserved.
country cook.
CHEDDAR CHEESE
With a good chunk of cheddar in your fridge, youre never far away from
a satisfying snack and you have the beginnings of a great meal. So says
Debbie Major, who celebrates the versatility of a British classic
RECIPES AND FOOD STYLING DEBBIE MAJOR PHOTOGRAPHS ANDREW MONTGOMERY STYLING OLIVIA WARDLE
HERITAGE RECIPE
Chard, a member
of the beet family (which
includes beetroot, spinach and,
interestingly, quinoa) is one of
the most nutritious vegetables
around. If its not in season,
use spinach instead.
400g chard (well dried after
washing)
25g unsalted butter
3 large free-range eggs
300ml crme frache
225g mature cheddar,
coarsely grated
FOR THE PASTRY
CHEDDAR LOVES
Anchovies
Apples & grapes
Bacon & ham
Beef
Broccoli &
cauliower
Chilli
Cider & ale
Fish & shellsh
70 deliciousmagazine.co.uk
country cook.
Perfect partners
cheddar and chard
ATLANTIC IMPORT
TEAM
FAVOURITE
Susan Low,
deputy editor
The tart (p70) is
salty, savoury,
crunchy-oaty so
many good things
packed into one
dish. Its rich, but
soooo good.
72 deliciousmagazine.co.uk
ITALIAN CLASSIC
Vincisgrassi is a version of
lasagne from the Marche region
on the east coast of Italy. It was
traditionally made with assorted
cockerel giblets, but Ive turned
it into something slightly more
luxurious by using chicken livers.
Ive also used cheddar instead
of parmesan.
This is a dish for a special
DEBBIES
occasion as it takes time to
TIPS
country cook.
GORGE ON CHEDDAR
country cook.
Parma ham,
chicken liver and
mushroom
vincisgrassi, p72
FIND MORE
IDEAS ON THE
delicious.
WEBSITE
Go to delicious
magazine.co.uk/
countrycook for
Debbies recipes
and delicious
magazine.co.uk/
cheddar for more
cheddar recipes
NEXT
MONTH
Debbie gets
cooking with
British real ale
74 deliciousmagazine.co.uk
drinks.
CHEERS!
Susy Atkins wine round-up, plus a grape variety thats bang on trend
GRAB A BARGAIN
Winemakers Selection
Montepulciano
dAbruzzo 2014, Italy
(5, Sainsburys)
A lightish, easy-going
and juicy red, with black
cherries and cassis.
Torres Via Sol Ros
2015, Catalunya, Spain
(6.50, Asda) Keep the
summery vibe going with
tangy redcurrant and
wild strawberry flavours.
De Bortoli The
Astronomer Chardonnay
2015, Australia (6.99 or
5.99 each in a six-bottle
multi-buy until 24
October, Majestic)
A well-balanced Aussie
chardonnay not
obviously oaky with
pineapple flavours and
a creamy roundness.
A good match for roast
chicken or fresh salmon.
WHATS HOT
FRIDAY SPECIAL
Tesco Finest
Marlborough Pinot Noir
2015, New Zealand (7)
A smooth but bright and
plummy pinot with a hint
of hazelnut. Open for
duck or rare steak.
La Roche Blanche
Muscadet Ctes de
Grandlieu sur Lie 2015,
Loire, France (7.90,
laywheeler.com)
Muscadet has improved
PHOTOGRAPHS: ISTOCK
TREAT YOURSELF
Castelnau de Suduiraut
Sauternes 2010,
Bordeaux, France (12.99
for 37.5cl or 10.99 each
in a six-bottle multi-buy
until 30 January, Majestic)
A cool, golden dessert
wine to match the
seasons ripe apples,
pears and blackberries.
Ferrari Brut NV, Trento
DOC, Italy (20, Marks &
Spencer) Trade up from
prosecco to this premium
Chetnas three
chocolate and
cardamom tart
THE GREAT
BRITISH BAKE OFF
As Series 7 of GBBO grips the nation, former stars share their stories from the tent
including a few theyd prefer to forget. Most exciting of all, we managed to
persuade each of them to create a new recipe, exclusively for delicious.
RECIPES CHETNA MAKAN, EDD KIMBER, MARTHA COLLISON AND JOHN WHAITE
PHOTOGRAPHS MAJA SMEND FOOD STYLING LUCY OREILLY STYLING LYDIA BRUN
make it sweet.
Chetna Makan,
semi-nalist in 2014
BEHIND THE SCENES Ive done quite
a few stressful things in my life, but
taking part in Bake Off was extreme.
Week one was so difficult. Youre
used to how your own oven works,
but in the tent you dont even know
where the spoons are! And the time
pressure is something else; when
youre cooking at home youre on
your own, but suddenly everyone
is watching you and they see if you
go wrong. But you soon get into the
groove. I had so much fun baking
with all those lovely people we still
meet up every few months.
OUT-TAKE It was a really hot summer
when I was on the show. Remember
that famous week when the baked
alaska was thrown in the bin? Mine
melted as well. It was the only time
I cried in the tent. I wept on Mels
shoulder, but it didnt make the final
edit, thankfully.
WHAT CHETNAS DOING NOW My first
book, The Cardamom Trail (20;
Mitchell Beazley), came out earlier
this year. Now Im really enjoying
doing my cookery show Food With
Chetna on YouTube.
MORE
FIND
IDEAS ON
THE delicious.
WEBSITE
Edd Kimber,
winner of the rst
Bake Off in 2010
BEHIND THE SCENES It was the first
series so we had no idea what to
expect, plus we were in different
locations every episode back then.
The first week was in a freezing
cold tent in Kent and it was all
rather chaotic wed open the
ovens just for a blast of heat. But
it was a lot of fun being with people
so passionate about baking. There
was one point when wed been
talking about mixers for an hour
until someone pointed out how
boring we were being! After each
baking challenge the crew filmed
long beauty shots of the finished
results and would tell everyone
to smile at your cakes! quite
hard after an hour.
OUT-TAKE Back then, the producers
werent sure how much to show
viewers if someone cut themselves.
In the final episode Paul [Hollywood]
gave the remaining bakers brand
new metal bread scrapers to
use. They had sharp edges and
I managed to cut myself pretty
dramatically. The paramedics
rushed in but I insisted on carrying
on using my other hand.
WHAT EDDS DOING NOW I make my
living writing for food magazines
and styling food shoots, plus Ive
written three cookbooks: the latest,
Patisserie Made Simple (19.99;
Kyle Books), is about French baking.
I recently started a podcast
called Stir The Pot.
make it sweet.
deliciousmagazine.co.uk 79
Marthas mint,
chocolate and
blackcurrant
biscuits
make it sweet.
John Whaite,
GBBO 2013 champ
BEHIND THE SCENES Seeing the big
white tent for the first time was
surreal. That first day was long
(14 hours!) as everyone had to be
interviewed, so we went back to the
hotel and had wine together. But
my mind was buzzing a carousel
of cakes. We didnt formally meet
Mary and Paul they have to
maintain a level of impartiality
but Mel and Sue were always
mischievous and would steal our
blueberries or bits of chocolate.
OUT-TAKE One of our little games
was that if anything went wrong we
would start swearing like troopers
so they couldnt put it in the edit!
Very naughty. In Enriched Dough
Week, Paul said my Chelsea buns
were rubbish and didnt taste of
8 ripe figs
225g raspberries
75g pistachio kernels, plus extra
to decorate
170g rose and lemon turkish
delight, chopped into 1cm cubes
125g unsalted butter, softened
115g full-fat greek yogurt (the
food team likes Total)
225g caster sugar
Finely grated zest 1 large orange
4 large free-range eggs
225g self-raising flour
Icing sugar to dust
FOR THE FILLING
If you missed
John and Edd
talking about
Bake Off on our
August podcast,
delicious. dish,
you can still find
it on iTunes, on
the delicious.
website or on the
podcast app.
deliciousmagazine.co.uk 81
make it sweet.
Johns Arabian
Nights double
upside-down cake
NEXT
MONTH
Guilty (sweet)
pleasures
82 deliciousmagazine.co.uk
winner.
Nectarine and
almond clafoutis
SERVES 4-6. HANDS-ON TIME 20 MIN,
OVEN TIME 45-50 MIN
PHOTOGRAPH: KATE WHITAKER. FOOD STYLING: REBECCA WOOLLARD. STYLING: TONY HUTCHINSON
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DMDP0916
IS RED MEAT
REALLY THAT BAD
FOR YOU?
Barely a week goes by without red meat being linked with health problems
such as cancer and heart disease. But is it as bad as all that? Registered
dietitian Juliette Kellow gives the experts a good grilling
86 deliciousmagazine.co.uk
PUTTING IT IN CONTEXT
Headlines reporting that eating
bacon is as bad for human health
as smoking may sound damning
but context is important, says Casey
your health.
*ALL WEIGHTS ARE FOR COOKED MEAT UNLESS OTHERWISE STATED (BONES ARE NOT INCLUDED IN THE WEIGHT)
EVERYTHING IN MODERATION
For meat-lovers, it seems the key
is to cut down rather than give
up meat completely. The recently
revised Eatwell Guide, which
denes government dietary
recommendations, puts the emphasis
on getting protein from sources
other than meat. Beans, pulses,
PORTION KNOW-HOW
The maximum recommended amount of cooked red/processed
meat per week is 500g (about 700g raw). Heres how it adds up*
RED MEAT
1 thin slice roast meat
1 lamb chump chop
1 lamb cutlet
1 pork shoulder steak
1 pork chump chop
Rack of spare ribs (4)
140g (raw weight) steak
225g (raw weight) steak
GRAMS
30
70
50
135
170
60
102
163
PROCESSED MEAT
1 sausage
1 chipolata
1 rasher bacon
Quarter pounder
1 slice ham
1 slice Parma ham
1 slice salami
Large doner kebab
GRAMS
40
20
25
78
23
17
12
130
advertisement promotion.
A TASTE OF
BROOKLYN
CREAM CHEESE
+ RASPBERRIES
+ LEMON JUICE
+ ICING SUGAR
lighter eating.
GOOD-FOR-YOU
MIDWEEK MEALS
RECIPES: LOTTIE COVELL. FOOD STYLING: CHARLIE CLAPP. PHOTOGRAPHS: STUART WEST. STYLING: SARAH BIRKS
10 great
dinners for
under 60
MIDWEEK
PROMISE
Your guarantee for every recipe
in this section: NO MORE THAN
10 ingredients
30 min hands-on time
650 calories per portion (but many
of the recipes have fewer)
10g sat fat per portion
PLUS
No unnecessary added sugar
Minimal washing up
deliciousmagazine.co.uk 89
YOUR MIDWEEK
SHOPPING LIST AND
STORECUPBOARD
Fresh
6 onions
3 red onions
4 lemons
8 large sweet
potatoes
1 bunch spring
onions
1 large cucumber
500g pack cherry
tomatoes
1 bunch celery
1 large broccoli
1 large cauliflower
1kg bag carrots
1 large round lettuce
1 large bunch fresh
flatleaf parsley
200g bag kale
1 basil plant
1 garlic bulb
2 courgettes
1 large baguette
Meat
6 British free-range
pork sausages
(400g pack)
8 British free-range
unsmoked streaky
bacon rashers
2kg British
free-range whole
chicken
FROM YOUR
STORECUPBOARD
Olive oil
Caster sugar
Salt and pepper
Dairy
200g pack feta
250g pack cheddar
150g pack dolcelatte
VEGGIE ONE-POT
Butterbean and
vegetable stew
SERVES 4. HANDS-ON TIME 30 MIN
*PRICES BASED ON ONLINE SHOPPING AT OCADO AT TIME OF RECIPE DEVELOPMENT AND TESTING; EXCLUDES
STORECUPBOARD ITEMS. ITEMS WHERE WHOLE PACK SIZES HAVENT BEEN USED HAVE BEEN COSTED ACCORDINGLY
SHOPPING LIST
lighter eating.
GLUTEN-FREE DISH
Roasted cauliower
and broccoli
polenta
SERVES 4. HANDS-ON TIME 20 MIN,
OVEN TIME 25-30 MIN
SIMPLE SUPPER
Baked sweet
potatoes with
spicy chickpeas
SERVES 4. HANDS-ON TIME 15 MIN,
OVEN TIME 35-40 MIN
lighter eating.
Creamy broccoli
and bacon
spaghetti
SERVES 4. HANDS-ON TIME 20 MIN
400g spaghetti
large head broccoli, cut
into small florets
Olive oil for drizzling
1 onion, finely chopped
2 garlic cloves, crushed
4 British free-range
unsmoked streaky bacon
rashers, roughly chopped
100ml half-fat crme frache
5 free-range egg yolks
(freeze the whites in
a labelled freezer bag)
Grated cheddar to serve
(optional)
1 Bring a large saucepan of
water to the boil, then cook
the pasta for 10-12 minutes
THE TRAYBAKE
Honey-mustard
sausages with
sweet potato
wedges
SERVES 4. HANDS-ON TIME
30 MIN, OVEN TIME 30-35 MIN
THE ROAST
lighter eating.
Roast chicken,
vegetable and
noodle soup
SERVES 4. HANDS-ON TIME 30 MIN
TO SERVE
deliciousmagazine.co.uk 95
lighter eating.
NEXT
MONTH
The 10 healthy
Italian meals
every cook
needs to know
SPEEDY SUPPER
advertisement promotion.
FAULTLESS
FASHION
Autumn is on its way, and
White Stuffs forecast is in.
Prepare to be blown away by
its stylish new-season arrivals
Ts&Cs: valid until 31 October 2016. Cannot be used in conjunction with any
other offer or in White Stuff outlet shops and concessions. Offer applies to
full-price items only. Cannot be used to buy gift cards and charity items
lighter eating.
Warm salad of
farro, roasted
vegetables and
chestnuts,
p100
Sizzling garlic
prawns
with nduja
TIME 25 MIN
Sizzling garlic
prawns with nduja
lighter eating.
lighter eating.
Yogurt-marinated
lamb with charred
tomato relish
in flatbread
Yogurt-marinated lamb
with charred tomato
relish in flatbread
SERVES 4. HANDS-ON TIME 25 MIN,
PLUS MARINATING
BOOK
OFFER
These recipes are
from Easy
Mediterranean by
Sue Quinn (14.99;
Murdoch Books).
You can buy a copy
for the special
price of 11, with
free P&P, by
calling MDL on
01256 302699 and
quoting the code
GLR JA4.
NEXT
MONTH
Why it may be
time to rethink
breakfast
102 deliciousmagazine.co.uk
leftovers.
LOOSE ENDS
Dont let this months special ingredients linger in your kitchen
make the most of them with these smart and easy ideas
BARLEY MALT
SYRUP/EXTRACT
GLAZED ONIONS
Cut 4 onions into
FROM
BAGELS
thin wedges, then
P113
fry in a large
knob of melted
butter until soft. Add 1 tbsp malt
syrup and a small handful of
fresh thyme leaves, then cook
until caramelised. Season well,
then serve with pork and mash.
BREAD GLAZE
Add a splash of malt syrup to
an egg glaze for a conker-like
finish. Great for pretzels.
HALLOUMI
HALLOUMI
SALAD
Toss salad leaves
with chopped
fresh mint, thinly
sliced orange and roasted red
peppers from a jar. Fry 1cm
slices of halloumi in a little oil
until golden. Mix 2 parts olive
oil with 1 part lemon juice and
a splash of orange juice, then
toss with the salad. Serve the
warm halloumi on top.
CHEESE BURGER
Cut 100g halloumi into 1cm
slices and put in a shallow dish.
In a small bowl, mix 2 tbsp
olive oil, 1 crushed garlic clove,
1 tsp smoked paprika, the juice
of lemon and a handful
chopped fresh coriander. Pour
over the halloumi, cover and
chill for 2 hours. Remove the
halloumi from the marinade,
then griddle on both sides until
golden. Spread 2 burger buns
with onion chutney, then
sandwich the halloumi with
sliced red onion and tomato.
FROM
CRISPY
HALLOUMI
FRY UP
P29
GIN
G&T LOLLIES
Put 50g caster
sugar in a small
pan with 50ml
water. Gently
heat until the sugar dissolves,
then set aside to cool. Mix 700ml
tonic with 200ml gin and the
cooled sugar syrup, then pour
into 10 x 100ml ice lolly moulds.
Put a thin slice of cucumber
into each, then freeze until solid.
SPIKED PASTA SAUCE
Fry 1 finely chopped onion and
2 crushed garlic cloves in olive
oil until soft. Add 1 tbsp tomato
pure and cook for 1 minute.
Add 2 tins plum tomatoes, stir
to break up, then cook until
reduced by a third. Add 60ml
gin and cook for 5 minutes. Stir
in 3 tbsp double cream, then
season and serve with penne.
FROM
MELON AND
GIN GRANITA
P43
OATMEAL
CRUMBED
CHICKEN
FROM
CHEDDAR AND
Bash
2 chicken
CHARD TART
P70
breasts between
2 pieces of baking
paper with a rolling pin until
1cm thick. Put 50g seasoned
plain flour, 2 beaten eggs and
75g oatmeal into 3 separate
bowls. Dip the chicken into the
flour, then the egg, then the
oatmeal. Fry in olive oil on both
sides until crisp and cooked.
OATY SMOOTHIE
Add 2 tbsp oatmeal to your
smoothie. For a less grainy
result, whizz the oatmeal in a
food processor before blending
with your smoothie ingredients.
Oatmeal works particularly
well in banana smoothies.
SMOKED BACON
PASTA BAKE
FROM
Heat the oven
SPAGHETTI
WITH RED
to 200C/180C
CHICORY
fan/gas 6. Fry
P101
6 smoked bacon
rashers until crisp. Cook 400g
penne until al dente, then drain
and tip into a baking dish with a
500g tub of fresh cheese sauce.
Break the bacon into shards,
stir into the pasta and season.
Top with grated cheddar, then
bake for 30-40 minutes until
golden and bubbling.
BACON SCONES
Heat the oven to 220C/200C
fan/gas 7. Fry 12 bacon rashers
until crisp and golden. Cool,
then break into small pieces.
Stir into a basic savoury scone
mix (search classic scones at
deliciousmagazine.co.uk), just
before adding the liquid, then
bring everything together into a
dough. Shape and bake as in
the recipe.
WHOLEGRAIN
MUSTARD
EVERYDAY
DRESSING
Whisk 1 tbsp
wholegrain
mustard with
tbsp clear honey and the zest
and juice of 1 lemon in a small
bowl. Season well. Gradually
whisk in 4 tbsp extra-virgin
olive oil until thick.
WELSH RAREBIT
In a blender, whizz 150g strong
cheddar pieces, 1 tbsp
wholegrain mustard, tbsp
Worcestershire sauce,
2 medium free-range egg yolks
and 60ml stout to a smooth
paste. Lightly toast 4 slices of
sourdough bread. Heat the grill
to high. Divide the rarebit
evenly among the toasts,
spreading it out to the edges.
Put the toasts on a baking
sheet and grill until the rarebit
is golden and bubbling.
FROM
HONEYED
SAUSAGES
WITH SLAW
P63
deliciousmagazine.co.uk 103
Food tastes
better shared
Have you ever noticed how much more pleasure you get from something youve made when
you enjoy it with your nearest and dearest? Try Jo Wheatleys crowd-pleasing recipes made
with fresh and creamy Philadelphia and discover the joys for yourself
Philadelphia coconut
and citrus tart
SERVES 10-12. HANDS-ON TIME 22 MIN,
OVEN TIME 38 MIN, PLUS COOLING
advertisement promotion.
I always have
Philadelphia in my
fridge, as its a product
I can rely on. Its
creaminess adds great
avour and texture to
any dish
N I N E PA G E S O F K N OW - H OW T O G ET YO U C O O K I N G
S M A R T E R , FA ST E R A N D W I T H G R E AT E R C O N F I D E N C E
M E ET O U R
EXPERTS
REBECCA
WOOLLARD
Food editor
LOTTIE
COVELL
Deputy
food editor
TECHNIQUE: HOW
TO MAKE SWEET
PASTRY p109
Every cook needs
a foolproof recipe for
crisp, buttery pastry
ELLA TARN
Cookery
assistant
LUCAS
HOLLWEG
Chef and food
writer
THE CHALLENGE:
BAGELS p112
XANTHE CLAY
Chef, writer, and
preserves &
freezing queen
BE A BE T TER COOK
BE A BE T TER COOK
PEPPERS
NOT JUST
FOR CHEESE
A box grater has many uses beyond the
obvious. Heres how we use ours:
Grate hardboiled eggs, then scatter over soups,
pasta, stews and salads. Grated eggs add flecks
of colour, flavour, texture and protein to meals.
Halve large tomatoes, then grate the flat side to
pulp the flesh and leave the skin to be discarded.
The pulp is perfect for tomato sauces or soups. Just
dont try to grate tiny cherry tomatoes
If the edges of a sponge cake have burnt, wait
until it cools, then gently run the fine side of the
grater around the cake. The black bits will come off,
leaving a smooth, golden sponge.
1
2
3
KITCHEN FRENCH
What is a sabl?
How to keep
plastic fresh
To stop plastic food
containers going smelly
when not in use, throw
in a pinch of salt before
putting them away. The
salt will absorb aromas
and its antimicrobial
qualities help eliminate
odour-causing bacteria.
Rinse the containers
well before using.
COOKS
TIP
ELSPETHS TIPS
Choose fruit thats just underripe, fresh and dry.
This will give a clearer jam with a good texture.
Heat gently at first to dissolve the sugar and
prevent crystallisation, which will ruin the jam.
After the sugar has dissolved, turn up the heat
and keep it at a rolling boil dont stir.
Remove the pan from the heat each time you test
for the setting point (104.5C). This stops the jam
overheating, which would make it too stiff.
Skim any scum from the surface as the jam cooks,
then let the fruit settle for 10 minutes before potting.
This stops the fruit rising to the top in the jars.
For a jam recipe visit deliciousmagazine.co.uk
&
PE A R C R
1
2
ISP S
delicious. KITCHEN
BE A BETTER COOK
TECHNIQU E
deliciousmagazine.co.uk 109
TECHNIQU E
True
or false?
Keep white
wine cool
Freeze grapes and
add them to your
wine to keep it cool
without diluting it.
PRO
TIP
HOW TO
1
2
3
GOLDEN RULES
BE A BETTER COOK
HOW TO MAKE
Perfect guacamole
SERVES 4-6 AS A NIBBLE. TAKES 10 MIN
delicious. KITCHEN
Stop burgers
sticking to the
barbie. Rub the cut edge of
a raw baking potato all over
the grill before adding the
burgers. The starch from
the potato will form an
invisible lm on the grate
that will help prevent the
meat from sticking.
COOKS
TIP
SOY SAUCE KNOW-HOW Theres more than just one type of soy. Heres the low-down and how to use them
JAPANESE SOY SAUCE
Also known as shoyu, its brewed from
soya beans, wheat, salt and water,
fermented with a bacterial culture
called koji for several months to give
deep umami flavours. Shoyu tends to be
dark, but is thinner and clearer than
most Chinese soy, with a more rounded
savouriness that comes from the use
of roasted wheat. Its also lower in salt.
HOW TO USE ITLike other soy sauces,
it can be used in stir-fries and
marinades, and its balanced flavour
makes it a good choice for Asian salad
dressings. It can also be used for
dipping and as a condiment. Kikkoman
is the best known brand, and the one the
delicious. team recommends.
TAMARI
liiciousmagazine.co.uk 111
THE CHALLENGE
BAGELS
A well made bagel is my favourite kind of bread,
but the wrong recipe can be like a dry bread roll with
a hole in the middle. What sets homemade bagels
apart from their readymade counterparts is their
irresistible chewy crust. Proper bagels are the
perfect vehicle for pillowy cream cheese topped with smoked
salmon, too, but whether you layer them up with llings or
simply slather them in salted butter, one things sure: theyre
a morning treat of the highest order.
ELLA TARN, COOKERY ASSISTANT
BE A BE T TER COOK
T HE CH A LLENGE
B
Bagels
C
until doubled in size [B].
3 Line 2 baking sheets with lightly
oiled non-stick baking paper and
divide the dough into 12 pieces [C],
about 100g each. To shape the
bagels, take a piece of dough, then
bring the edges into the centre of the
dough underneath [D] so the top
forms a smooth dome. Put the dough,
dome-side up, on a floured work
surface and cup your hand loosely
over it [E]. Make small circles with
your hand, gently shaping the dough
into a round, flattish ball. Using
a finger (or the handle of a wooden
spoon), poke a hole into the centre
of the dough, then gently stretch it
out until the hole is about 4cm in
diameter [F]. Put the bagel onto
a prepared baking sheet, then
MORE
FIND
IDEAS ON THE
delicious.
WEBSITE
deliciousmagazine.co.uk 113
NEXT
MONTH
The classic
Italian filled
pasta tortellini
114 deliciousmagazine.co.uk
Spring onion
SERVES 6. READY IN 5 MIN
T HE CH A LLENGE
BE A BE T TER COOK
3 QUICK-FIX CREAMY
BAGEL TOPPINGS
ARTISTIC NATURE
Sunset over
Derwentwater
THE LAKES
The Lake District has long been a magnet for seekers of natural beauty. Now its
a destination for food lovers too. The region had more than its share of weatherbased challenges last year but, as Susan Low discovers, the community has
rallied round to recover and theres never been a better time to go
hungry traveller.
SHARROW BAY
hungry traveller.
*NORMAL CANCELLATION POLICIES APPLY. OFFER EXCLUDES PREMIER DELUXE ROOMS AND SATURDAY NIGHT STAYS.
PHOTOGRAPHS: ISTOCK, JOAN RANSLEY, SARAH KAY
deliciousmagazine.co.uk 119
HOLBECK GHYLL
Windermere, Cumbria (holbeckghyll.com)
BY KATHLEEN SILVERFIELD
FROM TOP
Cumbria, the
place for
walking;
everything looks
shipshape on
Windermere; up
on the hill,
Holbeck Ghyll;
Darrens
Instagrammable
lamb dish
120 deliciousmagazine.co.uk
hungry traveller.
ASKHAM HALL
Askham, Cumbria (askhamhall.co.uk)
BY LES DUNN
*NORMAL CANCELLATION POLICIES APPLY. OFFER EXCLUDES PREMIER DELUXE ROOMS AND SATURDAY NIGHT STAYS.
**OFFER APPLIES FOR STAYS UP TO 30 NOVEMBER 2016
FROM TOP
Suntrap terrace
at Askham Hall;
rare-breed
tamworth pigs;
just the place
to spend a few
days living like
an aristocrat
deliciousmagazine.co.uk 121
hungry traveller.
TRY
THIS AT
HOME...
NEXT
MONTH
Sweet treats are
on the menu for
Diwali in the
Indian city of
Calcutta
Mark Teasdales
kitchen at
Sharrow Bay
122 deliciousmagazine.co.uk
FOOD PHOTOGRAPH: CHARLIE RICHARDS. FOOD STYLING: ELLA TARN. STYLING: WEI TANG
ON
SALE
1-31 OCTOBER
HURRAH FOR
BRITISH PRODUCE
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Austrian Alps Italian Dolomites Picos de Europa Pyrenees
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Self-Guided & Group Walking Arrive & Depart on the dates of your choice
$%7$1R:
www.thermapen.co.uk
Taste and buy some of the UKs best locally-produced food and drink as the
Melton Mowbray Food Festival returns for its 13th year from 1-2 October 2016.
One of the largest regional food festivals in the country with many of the finest
producers showcasing their food and drink products, all set in the heart of
the town known as the UKs Rural Capital of Food.
Tickets are priced at 6 on the day or 5 in advance (children under 16 go free).
www.meltonmowbrayfoodfestival.co.uk
ChocFest
19-20 November 2016, www.ukchocfest.co.uk
To advertise please call Ben on 020 7150 5218
10%
OFF
GREEKDELI
at checkout
F I NES T EXOTI C C O F F E E S S IN C E 2 0 0 7
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HAWAI I AN K ONA - J A C U B I R D - E T H I O P I A
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(MIN. ORDER 50)
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25CHICKS
The Telegraph
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* TODAY
TILL CHRI
STMAS
We are the Oxford
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Nr Falmouth, Cornwall.
Self-catering holiday cottages.
Sleeping 2 - 8, dogs allowed,
available throughout the year
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Diamond Power
Knife Sharpener
CATRAHONE
Made in Shefeld | Very high sharpness
Promotions and marketing consultant Julia Rich 020 7803 4129 Radio 2
Digital editor Rebecca Brett 020 7803 4130 Leon Bridges or anything Motown
Assistant web producer Isabella Bradford Master Blaster (Jammin) Stevie Wonder
ACROSS
1
6
7
9
10
12
14
17
18
19
Espresso coffee with hot water added until filter strength (9)
White coating on fruit, thought to be wild yeasts (5)
Hard dry biscuits, traditionally used to help babies teethe (5)
____ flottantes: dollops of poached meringue on custard (4)
Italian-style grilled sandwiches (6)
18th-century club named after the innkeepers mutton pies (3-3)
Restaurants strive to get this (or three) from the Michelin guide (4)
Metric weight, just under 2,205 pounds (5)
Lean offal used in faggots and haggis, but rare these days (5)
Describing an ancient Indian holistic philosophy/diet (9)
DOWN
2
3
4
5
6
8
11
13
15
16
128 deliciousmagazine.co.uk
RECIPE INDEX
54
STARTERS, SIDES, NIBBLES
MAIN COURSES
30
Yogurt-marinated lamb
with charred tomato relish
in flatbread 102
PORK
Creamy broccoli & bacon
spaghetti 93
Honey-mustard sausages with
sweet potato wedges 94
Honeyed sausages with blackberry
& caraway slaw 63
Parma ham, chicken liver &
mushroom vincisgrassi 72
Pea & bacon frittata 96
Pork chops with mustard
& capers 62
Spaghetti with red chicory, bacon
& garlic crumbs 101
Two-potato, pancetta & parmesan
hash 28
POULTRY
Chicken basteeya 36
Chicken fried rice 28
Orange-oregano roast chicken,
olive gremolata 64
Roast chicken in tomato, basil,
olive & feta sauce 58
Roast chicken, vegetable & noodle
soup 95
Roast chicken with pearl
barley 94
Zigni berbere 53
78
FISH & SHELLFISH
Soupe de poissons 34
VEGETABLE-BASED & VEGETARIAN
Baked sweet potatoes with spicy
chickpeas 92
Butterbean & vegetable stew 90
Chana masala 52
Cheddar & chard tart with cheese
& oatmeal pastry 70
Crispy halloumi with spicy pepper
& tomato salsa 29
Orecchiette with burrata, tomatoes
& garlic 38
Pearl barley salad 91
Polenta pizza with cherry tomatoes
& dolcelatte 93
Roasted cauliflower & broccoli
polenta 92
Turkish pasta with feta, yogurt
& dill 62
Watermelon, feta, herb &
peanut salad with hot & sour
dressing 42
SWEET THINGS
42
Chocolate truffle pots with salted
caramel sauce 49
Melon & gin granita with fennel
biscuits 43
Mint, chocolate & blackcurrant
biscuits 81
Nectarine & almond clafoutis 83
Poached pear cake with
chai-spiced buttercream
& salted caramel 78
Three chocolate & cardamom
tart 77
OTHERS
Bagels 113
Beetroot & mint spread 115
Smoked salmon & dill spread 115
Spring onion spread 115
Sweet pastry 109
MORE AT THE
GET
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deliciousmagazine.co.uk 129
a good rant.
130 deliciousmagazine.co.uk
RATION: ISTOCK
Enough food
festivals already!