Delicious UK March 2020

It’s never too early for a hot cross bun. Sitting down with a buttery toasted one (see p26 for four game-changer recipes) while thinking ahead to the long Easter weekend is a delicious. moment. Easter is at the beginning of April this year – a hop and a skip away – so we’ve gone early and included bucketfuls of inspiration in this issue so you have time to mull over the recipes and plan what to cook. You might have gathered I’m looking forward to it. PHOTOGRAPHS: TREVOR LEIGHTON, CHRIS COURT, MIKE ENGLISH Before Easter there’s Mothering Sunday, when cake is hoped for, maybe expected and always appropriate. But what to make? On p66, Debora Robertson writes about the joys of plainer cakes that, these days, risk being upstaged by…

Dark chocolate salted caramel fondue SERVES 6. HANDS-ON TIME 20 MIN Put 200g sugar in a pan with 4 tbsp water and heat gently until dissolved. Bubble until the mixture turns a deep caramel colour, then quickly whisk in 100g cubed salted butter and 100g chopped dark chocolate until melted and smooth (be careful as it might spit). Whisk in 100ml double cream to make a smooth, glossy sauce. Once cooled slightly, add a pinch of salt, then serve with marshmallows (vegetarian if need be), biscotti and fresh fruit to dip. PER SERVING 427kcals, 27.3g fat (17g saturated), 1.2g protein, 43.8g carbs (43.6g sugars), 0.5g salt, 0.6g fibre…

STAR EMAIL FROM: BETHAN MITCHELL We’re so glad we cooked your ‘instant joy’ recipe from the January issue [p7]. Arthur (four) and Annie (two) enjoyed making your crispy creamy Boursin mushrooms so much they’ve requested them another three times already. Arthur eagerly awaits the arrival of ‘the yummy magazine’ each month and takes pleasure in choosing what he’d like to make for us – although the shortlist is often 10 recipes! He now cooks an entire meal for the family once a week (with a little assistance) and it’s amazing to see the children proudly eat things they’d ordinarily turn up their noses at. That’s the difference it makes when they’ve made the recipes themselves. SUBJECT: KEEPING SOCIABLE FROM: CAROLINE WICKHAM-JONES What a great February issue. All this cooking keeps…

Join our new reader panel and have more of a say in your favourite magazine. From time to time, we’ll email you to ask you to take part in surveys on various aspects of the magazine, website, podcast and more. • SIGN UP AT deliciousmagazine.co.uk/readerpanel • EMAIL US at info@deliciousmagazine.co.uk • WRITE TO US by post at delicious. magazine, Eye to Eye Media Ltd, Axe & Bottle Court, 70 Newcomen Street, London SE1 1YT PS LOOKING FOR JANUARY’S CRYPTIC SOLUTION? Find it on our new puzzle page, Cuppa Time, on p88 STAR EMAIL PRIZE* Our star email this month wins a tastecard worth £79.99. With a tastecard, get 2 for 1 meals or 50% off your food bill at 6,000+ restaurants for 12 months. On average, tastecard users save…

Cook any recipe from delicious. this month and share a picture with us for your chance to win a sleek, stylish and durable Tramontina knife collection, made in Brazil, from bespoke luxury gift experts Farrar & Tanner. The Tramontina knife block has six knives: a 3in paring knife; 5in steak knife; 6in carving knife; 6in boning knife; 8in bread knife; and 8in chef’s knife. You’ll also win a three-piece carving set with 8in carving knife, fork and carving board for making light work of carving your Sunday roast. And, if you wish to, you can have your own personalised message engraved on both prizes. Farrar & Tanner’s range includes cook’s gifts, men’s accessories and fine wines and spirits. farrar-tanner.co.uk FOR YOUR CHANCE TO WIN… Make any recipe from the March…

SOURCE FOR STATISTICS: THE NATIONAL AUTISTIC SOCIETY THE PIONEER Mona Shah, founder and MD of chocolatier Harry Specters THE MISSION Chocolate was never part of the plan for Mona. But she and her husband Shaz have a son, Ash, who has autism – a developmental disability that affects how people perceive the world and interact with others. Mona explains, “We were worried about what Ash was going to do once he left full-time education – and speaking to other parents, they had the same worries.” Mona had been working in corporate governance when, in 2011, the family visited a chocolate shop in Scotland. Inspired by what she saw, Mona signed up for a course at the Chocolate Academy in Banbury, Oxfordshire. “While I was there, I realised that making chocolate…