Table of contents for February 2024 in Delicious UK

A word about frugality. When I was growing up, my Welsh and Cornish grandmas (and Mum, actually) were gold-star revampers of the leftover. Uneaten mash had no chance of languishing in a saucer-covered (no plastic) dish in the fridge, only to be rediscovered, mouldy, a month later. No, potato became bubble and squeak with an egg on top (a looked-forward-to alternative to tinned spaghetti hoops). Sunday's chicken became curry (lovely) and fricassee (not-so-lovely stringy chicken scraps in white sauce) and, lastly, soup (stock, leftover veg and who knows what else but always a treat). I get immense satisfaction from creating something new out of the uneaten and unloved, relishing the challenge of working them, invisibly, into new dishes (husband Nick has a deep-rooted distrust of leftovers). I love it when bendy…

THE BOOK I'M READING Knife Skills For Beginners by Orlando Murrin I've known Orlando for years as he was a fur bow tie-wearing senior journalist when I had my first magazine job. He went on to specialise in food, so our paths have crossed increasingly often, and it was a treat to read his first novel. Imagine a crime caper in a cookery school, peppered with recipes, cheffy tips (I noted a few) and murder and you get the picture: a story to pass the time as you enjoy the warmth of our February issue, cosy at home as the weather does its worst. The hero is Paul Delamere, who steps in to run a week-long cookery course for his celebrity chef friend, Christian. The students are a quirky if…

Goat's cheese Some of us love it for its complex flavour, ranging from sweet and mild to strong and sour. Some of us just can't get past that funky, ‘goaty’ flavour. If you've tried goat's cheese in the past and recoiled at its intensity, don't write it off completely – start with something milder and more mellow (like this dip) to introduce its ualities to your palate gently. The fresher the goat's cheese, the lighter and sweeter it tastes, so start with he softer, spreadable cheeses and work your way up to the more aged and firmer varieties out there. We have a few goat's cheese haters in the delicious. office, but this recipe managed to convert them. The key is diluting the cheese with yogurt in a creamy dip,…

Veg hero of the month. seasonal star. Five essential swede questions answered 1 WHAT IS A SWEDE? Its Latin name is Brassica napus and it's a roundish root vegetable with a purple-green skin and pale yellow flesh. It's basically a cross between a turnip and a cabbage. 2 ARE SWEDES SWEDISH? Not exactly. They appear to have been first grown in Bohemia (now the Czech Republic) in the 17th century but were most likely introduced to Britain at the beginning of the 19th century when King Gustav III of Sweden sent seeds to a Scottish botanist and inventor. It's a hardy veg that grows well in cold climates, so it thrived in the north. 3 WHAT'S THE DIFFERENCE BETWEEN A SWEDE AND A TURNIP? They are from the same family…

SOY SAUCE is the go-to condiment for adding salt to dishes across myriad Asian cuisines for a reason – it lends sweetness and a touch of bitterness too (as well as colour). And while it's an obvious choice for stir-fries, it can also take the place of salt in Western dishes full of rich, bold flavours. Try a teaspoon in your ragù or drizzle it over cheese on toast. MISO is a relatively recent revelation in the UK and its ability to add salty umami depth to dishes goes far beyond its use in Japanese cuisine. Just a teaspoon can add saltiness, sweetness, earthiness and fruitiness to a recipe, resulting in a far more complex flavour than salt alone could even begin to provide. Also good in puds. PICKLES offer…

Waste not. be a better cook: sustainability. TUSCAN ITALIAN Leftovers re-invented By chef Dara Klein This hearty Tuscan soup takes simple ingredients to deliver the ultimate comfort food. Ribollita means reboiled; it would often get cooked again the next day to deepen the flavour. This is a great way of using those stale ends of bread loaves and the vegetables loitering at the bottom of the drawer. My parents used to make it in their restaurant. It was on constant rotation in our house, and now it's at Tiella as a regular meal for the staff Ribollita Serves 4 Hands-on time 20 min Simmering time 1 hour 5 minutes • 3 carrots • 4 celery sticks • 2 large onions • 4 garlic cloves • 5 tbsp extra-virgin olive oil,…

Make the most of your freezer. be a better cook: sustainability. This simple slow-cooked beef is meltingly tender and rich with onion, ale and bay. The whole lot will feed up to 10, but if there's only a couple of you, freeze the leftovers and make one or more of our exciting variations later on in the month YOUR BASE RECIPE Pot-roast brisket with ale and onions Serves 8-10 Hands-on time 30 min Oven time 3 hours 20-30 min MAKE AHEAD Freeze in portions for up to 3 months, defrosting in the fridge overnight before reheating or repurposing. • 2 tbsp olive oil • 1.75kg grass-fed British beef brisket, ideally regeneratively farmed • 6 small onions, quartered • 2 tbsp plain flour • 500ml dark ale • 750ml beef stock •…

Cocktail of the month “Everyone loves Abba,” says Oisín Davis in his new book, Irish Kitchen Cocktails (Nine Bean Rows £16), “in the same way that everyone loves Baileys.” Here at delicious. we don't even pretend to be snobby about either (as last year's office karaoke proved). Bring some cheer with Oisín's enjoyably over-the-top hot choc and, if you're in the mood, play some Swedish mega-pop to accompany it. Winter gloom instantly lifted. Pimped-out Baileys hot chocolate Serves 1 Heat 150ml milk in a small pan over a medium heat. When it starts to steam, add 1 tsp good quality hot chocolate powder and stir. Bring almost to the boil, then stir in 50ml Baileys and pour into a mug. Spoon 2 tbsp lightly whipped cream on top, grate over…

WHAT DO YOU THINK? Have you been wound up by a flakily faddy eater? Tell us at info@deliciousmagazine.co.uk I'm a tolerant person, but if Caroline has announced her newly adopted veganism and as a result I've ensured half the buffet table is groaning under the weight of wholesome good vibes, should I catch her taking a cheeky bite out of Felix's ham and cheese croquette, I'm coming down on her like a ton of tofu. Him too, for that matter. Reduce my available larder options, limit my ingredients and I'll thrive. I relish the challenge. You see, I'm an accommodating cook, and I'm more than happy to please everyone. Despite being a meat-fancier, I won't baulk at the prospect of feeding my vegetarian friends or, better still, my vegan strangers,…

Spinach & ricotta pancakes with crispy ‘nduja oil Serves 2-3 (makes 6) Hands-on time 30 min, plus resting To make the pancake batter, put 120g plain flour, a pinch of salt, 1 medium free-range egg, 280ml whole milk and 50g chopped baby spinach leaves in a blender and whizz until smooth. Cover and rest for at least 15 minutes (or leave in the fridge for up to 12 hours). Heat a large frying pan over a medium heat and add a knob of butter to melt. Add a sixth of the pancake batter, swirling the pan to create a thin, even crepe-style pancake. Cook for 1-2 minutes, then loosen the edges with a spatula or palette knife and flip. Cook for another minute, slide onto a plate and repeat to…

This month's star email wins a Magimix Mini Plus – a small, powerful food processor worth up to £200 The easy-to-use Mini Plus can handle blending, whisking, slicing, grating and more. With a 1.7 litre capacity and a 400 watt motor (guaranteed for 30 years), it's ideal for small kitchens, and all blades and discs can be stored in the handy box provided. magimix.co.uk FOR YOUR CHANCE TO WIN A MAGIMIX MINI PLUS… Let us know your thoughts on this month's issue by emailing us at info@deliciousmagazine.co.uk*…

Recipe I can't wait to make: Ma'ajeen – Dhofari beef in a sweet milk stew (above). I didn't know that… Bergamot grows in Oman (where it's known as sfargel) and is treated in the same way as lemon. BOOK OF THE MONTH BAHARI British-Omani chef Dina Macki takes us on a journey through the flavours of Oman and Zanzibar, exploring their history and culinary influences. Chapters focus on the cuisines of the capital, Muscat, the interior of the country, the extensive coast (bahari means ‘ocean’ in Swahili) and the island of Zanzibar, as well as the author's early life in Portsmouth. The flavours are bold and the combinations often surprising: shuwa (48-hour spiced lamb), habbar bil-tamar (date squid salad), and avocado and cardamom ice cream are among over 100 recipes.…

crowdpleasers. A popular ingredient, chicken is as much a grocery favourite for midweek, minimal-fuss dinners as it is for more indulgent, celebratory weekend cooking – the versatility of chicken is very much its selling point. If you're buying from a butcher, a good one should be happy to help with your butchery needs – spatchcocking a whole bird, for example, for the chicken with pistachios and sour cherries recipe. If not, as ever, there are countless tutorials to show you how to do this online. In the other recipes, I've suggested you use either chicken legs, thighs or drumsticks, interchangeable cuts of chicken, all with good flavour and a fairly forgiving margin when it comes to cookery timings. But the choice is yours – which cut do you prefer? These…

the pudding revival. A person's woes can be cured by a bowl of crumble and custard. From the first warm, sweet, stodgy mouthful we feel less alone. A generous slice of jam roly poly is an edible cuddle, a bakewell tart makes troubles melt away. Why is it that the puddings we remember from our youth – the ones we scoffed at school, fought about at family dinners or even drooled over in the works of Enid Blyton – fill our emotional cup as well as filling our bellies? The ‘gastrophysicist’ Charles Spence, a professor of experimental psychology at Oxford, suggests we're seeking safety in every spoonful. “Childhood is when we're looked after, and when we feel more emotionally threatened,” he explains. Being reminded of a favourite treat from our…

voices in food. My cooking year: February With all due respect, TS Eliot, April is not the cruellest month. I consider it more passive aggressive than actively cruel, with its sharp winds and splashing rain on the one hand, but new green leaves, buds and blossom, the blackbird's song and spring bulbs wafting about on the other. If you want true malevolence, let's take a look at February, shall we? The only blessing is that it's the shortest month of the year. Every single day feels like a week, as we stumble to and from work in the festering gloom, our hands frozen because we've already lost one glove from any pair we were given at Christmas. I like the beginning of winter: cosy nesting, fat books to read on…

Best of the best. be a better cook: skills. A big bowl of caramelised onions topped with hefty melted cheese croutons is the perfect antidote to a cold February. Onion soup essentially consists of just onions (surprise!) and stock and it's said to date back to Roman times. Onions were easy to grow and therefore cheap, so soupy onions remained a peasant staple until the 18th century, when the French king, Louis XV, ‘invented’ a new dish in a hunting lodge using onions, butter and champagne (all he had to hand). Suddenly, onion soup was en vogue and France's best chefs upgraded the soup to the beefy, cheese croutontopped creation we know and love today. Here's my ultimate version. KNOW YOUR ONIONS Some recipes call for sweeter white onions, but…

Whether you've steamed, mashed or roasted your potatoes, there's often some left in the dish or pan at the end of a meal. Emily Gussin is here to give those spuds a new lease of life MAKE A HASH OF IT Upgrade your breakfast with a fry-up hash. Cut the leftover potatoes into small chunks and fry with oil until crisp. Add chopped bacon or smoked tofu and continue frying, next add some chopped mushrooms, then spinach. Make hollows with the back of a spoon and crack an egg into each. Sprinkle with parsley, season and serve with ketchup or hot sauce. PATTY PARTY Potato cakes are a great use-it-up dinner. Mash the spuds (if not already mashed). Add small chunks of ham, tinned or smoked fish, roast veg or…

These twists on the base recipe work with about a quarter of the cooked meat, but you can adjust them to suit how much you have left. Shred the meat before using. CHIPOTLE BEEF & BEANS Toast 1 chipotle chilli and ½ tsp cumin seeds in a dry frying pan for a minute until fragrant. Tip into a small heatproof bowl and cover with 200ml just-boiled water. Soak for 10 minutes, then whizz in a blender until smooth. Add to a pan with the leftover beef. Warm through over a medium heat for 10 minutes, then add a drained 400g tin of black beans and cook for 5 minutes. Serve with rice, soured cream, pickled jalapeños and spring onion. MISO UDON In a large frying pan, fry 100g shredded cabbage…

Baron Amarillo Rioja Joven NV, Spain 13% With softly spiced plum and strawberry notes and enough full body to take on red meat casseroles or rich bean chillis, this is a useful bargain at under a fiver. £4.69, Aldi Loved and Found Touriga Nacional 2021, Algarve, Portugal 14% It's rare to see an Algarve wine in the UK, and this one appeals with its core of cooked brambles, twist of black pepper and firm structure. A fine match for chops or roast leg of pork. £8.99, Waitrose Taste the Difference Discovery Collection Château Villegly Minervois 2021, France 14% A new southern French star, mainly syrah and grenache, that's hearty and robust with juicy red plums and cassis, sprinkled with clove and cinnamon. Fab with a lamb tagine and could easily…

Sasha and Mac met through the club and now share a house together MAC “Most people don't want to shout at each other in nightclubs once they're a bit older. We met on Zoom because of the pandemic, but usually at the Raeburn you sit around a table. Sasha is so interesting: from the beginning, her topics of conversation were up my street. And when we met, she was as pretty in real life as she was on screen. It's been two years now. On Valentine's Day we go out for a meal, but I've been promising to make her delicious.'s chilli crab and prawn tartlets.” SASHA “I'd done online dating, but the way the club works you see people for real – not a profile. You see how they…

THE RURAL ESCAPE Locanda On The Weir, Porlock Weir, Somerset locandaontheweir.co.uk COSY CREDS Exmoor is wonderfully dramatic in winter, but while the hardy ponies in their double-thick coats are happy to chomp on gorse, walkers and bikers will find more sustaining food at this uber-boutique hotel, where moorland meets the Bristol Channel. Since 2018, Cindy Siu and Naples-born Pio Catemario di Quadri have welcomed guests at the re-invented former Café On The Weir, in a coastal hamlet overlooking beach and harbour. On cold days you can hunker down by the fire in the lounge with its Knole sofas, vintage finds, turntable, books, movies and games. THE FOOD Pio's creative ways with local, homegrown and foraged produce are the big draw here. In a dining room hung with an idiosyncratic mix…

We all try our best to make at least some healthy choices when we do our grocery shopping. Perhaps you steer your trolley to the fruit and veg first, or stick to the outside aisles, where all the fresh stuff is kept. Some people avoid food shopping when they're hungry, to reduce the risk of sneaking impulse snacks into their basket. But even nutrition experts admit that choosing healthy food can be a challenge. Every day, new headlines catch our eye claiming this or that food to be the most nutritious or the most unhealthy. Health advice is everywhere on social media, often conflicting and frequently dispensed by unqualified ‘experts’. And new so-called nutritious foods are launched all the time – but are they as good for us as manufacturers…

IN SEASON NOW Craving a fresh pick-me-up to counter all the heavy comfort food of winter? Reach for grapefruit, in season now. Not only do they deliver wonderful tang and colour, they're also loaded with vitamin C, so they support your immune system. Sprinkle with a pinch of salt to tame the bitterness if you find the taste too mouth-puckering. HEALTHY LISTENING Podcasts are an easy, enjoyable way to keep up with the latest nutrition news. Here are two I love: • Food For Thought, hosted by registered nutritionist Rhiannon Lambert. She covers topical food and health issues – from how to improve your skin through diet, through to sorting nutritional fact from fiction on social media – in a science-based but relaxed style. • Feel Better, Live More with…

AN ODE TO THE SLOW The snowdrops are emerging from their winter slumber and there's a tentative sense of renewal in the air – but we're still happily ensconced in our cheeseinduced hibernation. Armed with comforting grub and a hot toddy or two, we're looking forward to embracing comfort food to the max… For recipes to bubble away while you're out on a frosty stroll, head to deliciousmagazine.co.uk/collections/slow-cooker-recipes. And if you need inspiration for where to go for your invigorating walk, Oxfordshire's Thenford Arboretum has one of the largest collections of snowdrops in the country – or check out National Trust and English Heritage destinations nationwide. thenfordarboretum.com SEASONAL FOOD At its best Chicory, salsify, leeks, blood oranges, seville oranges Coming soon Purple sprouting broccoli Last chance for Brussels sprouts, celeriac,…

february moments. …and pickling. It's the season to get preserving, prompted by at-their-best seville oranges, ideal for marmalade in their pithy, pectin-rich sourness (the season is short). Not keen on marmalade? Forced rhubarb makes wonderful jam too. There are UK-wide opportunities to learn the art of preserving, all year round. Try your hand at curing salt beef at the Station House Cookery School in Scotland, foraging for wild kimchi ingredients in Wales and more: • Introduction To Fermentation & Pickling, 5 July in Nottinghamshire, £185. schoolofartisanfood.org • Marvellous Marmalade with Becky Longford, 2 March in Essex, £85. mistleykitchen.com/workshop • Foraging & Ferment, 23 March in Monmouthsire, £110. thecraftypickle.co.uk • Introduction To Curing, Fermentation And Delicious Deli with Triko's Deli, 15 June in Kirkcudbright, £129. stationhousecookeryschool.co.uk…

Follow us on Instagram and X/Twitter @deliciousmag “I love South Korean street food and despise truffle” Favourite family recipe? Mum's spicy mince (spaghetti in curried beef mince). Still love it. Signature recipe? A veggie gumbo. The 20 minutes spent stirring the roux is worth it. What do you always have in your fridge? 200 kinds of hot sauce and homemade pickled things. Currently: gochujang beetroot leaves and smoked jalapeño gherkins. What's on your foodie bucket list? Learn how to butcher a pig… and visit South Korea. Go-to local restaurants? Big pizza slices from True Romance in Camden. Corn dogs from small Korean street-food chain Bunsik. Biggest cooking adventure? Trying to transport a cake from London to Glasgow for my friend's wedding. Food nightmare? I despise truffle. It tastes like how…

MARMITE MORSELS Nairn's new Marmite & Cheese Oatcakes showcase the spread's deep umami complexity without an overbearing Marmite flavour – making them perfect for those who find the dark stuff slathered on toast too much. We can't stop eating them with extra mature cheddar on top. £2 for 200g, Sainsbury's, Waitrose ROLL WITH IT Higgidy have a decent track record for creating meat-free baked snacks, and these new Mature Cheddar & Sweet Chilli Dinky Rolls are some of the best yet. Cheese and chilli chutney meet red peppers and squash purée for a salty, sweet and very moreish bite. £3.85 for 170g, Sainsbury's, Waitrose, Booths, Ocado PRESERVATION ORDER We love Bonne Maman regular jams, but now the French preserve maker has branched out with its caramelised apple spread. It's rich,…

MATTY'S GREAT BRITISH VALENTINE'S BAKE “In week nine of the show I made some mango and coconut financiers and my fiancée Lara loved them, so I'm going to take those flavours and put them into a cake for her. I want to play around with the sponge and I'll do some research… And I might make some nicely decorated madeleines, too.” I have my nan to thank for my introduction to baking. She passed away when I was really young, but I heard loads of stories about how good she was. I think she made me fall in love with baking without even knowing it. When I was little one of the first things I made was a Milky Way cheesecake – it's a standout memory. Melting chocolate bars isn't…

CAN YOU REALLY GET OVER A FOOD AVERSION? What's your yuck food? Brussels sprouts? Anchovies? Or maybe the very thought of blue cheese. Whatever it is, many of us have at least one thing that makes us blanch. But can we train ourselves to like the foods we hate? There are lots of reasons why people have an aversion to certain foods. For a start, we're all born with a dislike for bitter tastes, which is why many toddlers spit out foods like brussels sprouts. “This is our innate reaction. Evolution makes us dislike bitter tastes because in nature most toxic things are bitter,” explains Dr Qian Yang, assistant professor at the University of Nottingham's Sensory Science Centre. Genetics also play a part. Some people perceive the taste of fresh…

food for thought. Before becoming a chef, Stephen Harris was a financier – but before that he was in a punk band (The Ignerents). The proprietor of The Sportsman in Whitstable, Kent, he often compares creating new dishes with recording and playing in a band. “I'm obsessed with perfect pitch,” he says – and for a second, I'm not sure if he's referencing his food or his music. As it happens, he's talking about both – because, for Harris, both are a question of harmony. “I like things that are right and in balance – the harmonic wave that goes through your head and creates a pleasurable feeling. When finishing a sauce or soup, adjusting the seasoning to get it right, I feel as I did in a recording studio…

be a better cook: skills As an ingredient, salt is unique. You'd never eat it on its own, it doesn't have a describable flavour beyond ‘salty’ and you'd never want sodium chloride (aka salt) to have the starring role in a dish. Yet it's included in every savoury (and plenty of sweet) recipes as a must. WHAT DOES SALT DO? Those white crystals of sea salt don't exactly add flavour to a dish – instead, salt accentuates the flavours in the dish. How? The jury is still out on that one. All animals need salt to live, so seeking it out is hardwired into our DNA, but the exact reason why salt makes us perceive flavours more intensely is still a bit of a mystery. There are theories about how…

A BIT ABOUT JOE He's the chef-proprietor of Counter 71 in London's Shoreditch, where he serves a brilliant tasting menu of over 10 courses (including this tart) to just 16 diners. The cooking focuses on seasonal British produce-led cooking, and Joe's time spent in Michelinstarred kitchens ensures every dish is perfectly crafted. counter71.co.uk THE RECIPE Makes 6 Hands-on time 30 min, plus infusing and resting Oven time 50 min Specialist kit 6 x 10cm loosebottomed fluted tart tins DON'T WASTE IT Any excess uncooked pastry can be saved and re-rolled to make jam tarts or turnovers. Lightly beat the leftover egg whites, then freeze in portions in labelled freezer bags. Use for meringues, mousses or cocktails. For the pastry • 250g plain flour, plus extra to dust • 50g ground almonds…

Use it up. be a better cook: sustainability. “If you've ever made sourdough, you'll know about sourdough discard – and if you haven't made it, search ‘sourdough’ at deliciousmagazine.co.uk for my simplified guide. When creating a starter (which acts as the raising agent), you need to regularly feed it with flour and water. Once it's reached a certain liveliness and size, you remove some of the starter. Instead of throwing this flavourful surplus away, I'm giving you two ideas for using it up: a waffle with attitude and a knockout banana loaf” Cheese and jalapeño sourdough waffle Makes 1 Hands-on time 20 min, plus resting Specialist kit Waffle maker “Making sourdough waffles is a great new way to use sourdough starter in a batter. The possibilities for these are endless. If…

A BIT ABOUT AMY She's the force behind Poon's London, her family's food business producing top-quality Chinese sauces, oils and dressings, alongside wind-dried meats and wontons (delivered nationally and served at her pop-up Wontoneria in Fitzrovia, London). Her father, Bill, was the chef at the wildly popular Poon's restaurants in London throughout the 1990s and 2000s, and Amy has been carrying on her family's legacy since her parents retired in 2006. Follow Amy @poonslondon There's a whole world of Chinese home cooking out there that's not covered in the West. Most of the Chinese dishes that first come to mind are really from restaurants. At home, for example, a lot of dishes are steamed, which is an area of Chinese cookery that's lesser known. For Chinese New Year I wanted…

This month's beers are here to bring a blast of fun, fruity flavours to cheer up February's dull and dreary days. Think beers that smell like pineapple and passion fruit, juicy mango, creamy coconut, sweet papaya and guava, zesty lemon, orange and grapefruit – all the sunniest of fruit. Most of these tropical beers have fruit added into them to give juicy and fresh flavours that complement the underlying beer styles. Often that's a pale ale or IPA, which already has a fruity aroma from the hops added, but the addition of fruit works in lightly sour beers too, while dark beer fans may also find coconut added to stouts. The joy of these tropical beers is that they can leave you feeling like you're drinking a piña colada in…

When I started tramping – living out of your lorry on long-distance jobs – three years ago, I knew I didn't want to live off takeaways. But when you go to a service station these days, you only have a choice of Burger King, McDonald's or KFC; the old truck stops have been put out of business. I started thinking about what I could make in the cab, planning what to cook each week. I have the digital version of delicious. and think: ‘I fancy that, but will the ingredients survive in the truck? What can I swap them with?’ That's where Google is my best friend. (My other best friend is Louis, my dog – he shares the cab with me, always hopeful for a sausage.) My cab has…

make it every day. Satisfying veggie option Ultimate comfort dish A sloppy joe (saucy beef mince in a burger bun) is the perfect dish for when you want some all-American comfort food but it's too cold to light the barbecue. Even better, the filling is ready in just 25 minutes (unlike a ragù, which should be simmered for hours). Serve with our barbecue side hybrid: coleslaw potato salad Speedy stateside classic New pasta favourite This satisfying dish proves cooking fish is easier than you might think. Trout fillets are baked with lemon and dill, then stirred into a creamy-yet-zingy caper sauce. Quick, tasty and a little bit indulgent – perfect! Cauliflower steak diane with poppy seed wedges Serves 2 Hands-on time 30 min Oven time 40 min DON'T WASTE IT…

Breakfast 2 Weetabix, plus 2 dessertspoonfuls flaxseed, 1 tbsp chia seeds, a sprinkling of sunflower or pumpkin seeds, plus fruit (usually a banana or a handful of blueberries): “Seeds add fibre and are rich in unsaturated fats, protein, vitamins and minerals,” she says. Zoe is allergic to dairy products, so she uses rice milk fortified with calcium. Lunch A sandwich made with 2 slices of wholemeal bread (no spread), a small tin of tuna or salmon, plus salad. “Everyone should try to eat at least two portions of fish each week, including one oily variety such as salmon,” she says. “Fish is a good source of vitamins and minerals, and oily fish is particularly high in omega-3 fatty acids, which can help to keep your heart healthy.” Supper Stir-fried vegetables…

1 Genépi is a liqueur from the Alps. What is its main flavouring? a) Caraway seeds b) Wormwood c) Hyssop d) Juniper 2 Picarones are Afro-Peruvian ring doughnuts made with… a) Bananas b) Yams c) Sweet potatoes d) Breadfruit 3 Financiers were cakes invented in Paris at the end of the 19th century. What do they resemble? a) Purses b) Money boxes c) Coins d) Gold ingots 4 Beurre noisette is the culinary term for…? a) Nut butter  b) Truffle butter c) Brown butter  d) Clarified butter 5 Pad Thai is a well known national dish. What does ‘pad’ mean? a) Stir-fried b) Noodles c) Bowl d) Street food 6 What was the Victorian slang phrase for sausages? a) Pork savouries b) Bags of mystery  c) Butcher's fingers d) Empire bangers 7 Marmite is effectively banned in… a) Philippines b) Andorra c) Kazakhstan d) Denmark 8 Lachanophobia is…