Indice dei contenuti per January 2021 in Delicious UK

PORTRAIT: PAUL MITCHELL Surely it’s going to be a better year… It has to be, right? Before writing this I looked back at last January’s editor’s letter and it was so full of innocent hope, with (obviously) no idea of the magnitude of difficulty we were on the cusp of facing as 2020 unfolded. I’m glad I didn’t know what lay ahead, actually; sometimes a gradual dawning of challenges makes those challenges easier to cope with – one day at a time. Although we’ve all had more than enough of bad news (along with words that now make me cringe – ‘unprecedented’ being top of the list), I’ve been heartened by how people have learned to be more open about their wellbeing, sharing more and considering others anew. On that…

Our star email wins a box each of premium red and white Portuguese wine worth over £50, brought to you by experts from The Wine Show (Amazon Prime). These wines stay fresher for longer thanks to their box format, which produces less CO2 than glass bottles. Visit thewineshow.com/boxed-wine See what other delicious. fans are talking about at facebook.com/ deliciousmagazineuk Follow us at twitter. com/deliciousmag Follow us at instagram. com/deliciousmag Follow us on pinterest. co.uk/deliciousmaguk…

Nearly half the respondents to a poll by soft drinks brand Soda Folk* think we’ve become kinder as a nation during the pandemic, with almost two thirds planning to carry out more good deeds after it’s over. The East Midlands ranked as the most helpful region, followed by Scotland, the Northwest and Wales, while 42 per cent of Londoners said a stranger had come to their aid. More than two thirds feel they could, or should, have done more to help others, however… and a shocking 53 per cent admitted to lying about doing a good deed to make themselves feel better – naughty, naughty. The average Brit carries out 10 altruistic acts a year, with the top ranked including donating blood or an organ, volunteering time and giving money…

WHAT ARE SMALL JOYS IN YOUR LIFE? Having my nails done, fresh sheets and pyjamas – and you might think this is sad, but I love lighting a candle and mopping the kitchen floor when the kids have gone to bed. It signals it’s the end of the day. WHO IS YOUR ROLE MODEL? My granny, because she’s amazing, 90-something and still cooks her own food. She can’t read or write, but she’s got through life with this energy that I hope I have if I ever get to her age. WHAT MUSIC IS PLAYING IN YOUR HOUSE? My kids love Eighties music because of me and my husband. It’s so cute when they sing ‘Girls Just Wanna Have Fun’. And we have a Disney playlist – my husband is…

Karina Rickards has breathed new life into the iconic striped Cornishware loved by so many, giving us all a reason to pour a nice cuppa and serve up a lemon sponge… Yes please! WHERE IT ALL BEGAN “Cornishware was first produced in 1924 by TG Green, but sadly came to an end in 2007,” says Karina. “I wanted to bring the brand back to life, so now we run the business from our home and dairy farm buildings in the South West – Cornishware would have disappeared otherwise. The clay is dug from St Austell in Cornwall and taken to Stoke-on-Trent where it’s made into mugs, bowls and plates, then it comes to us to be hand decorated and glazed.” MY INSPIRATION “Initially it was just me decorating the pottery…

“Start the year with a wonderful brunch. My 2021 twist on eggs royale switches lightly toasted muffins with a super crispy rösti base. I’ve also taken away the stress of homemade hollandaise with a nifty cheat’s version that’s ready in minutes. Serve with buck’s fizz if you want to up the ante or chill out with steaming coffee, freshly squeezed orange juice and the Sunday papers”SOPHIE AUSTEN-SMITH, DEPUTY FOOD EDITOR Rösti eggs royale RECIPE SOPHIE AUSTEN-SMITH PHOTOGRAPH MAJA SMEND FOOD STYLING JEN BEDLOE STYLING SARAH BIRKS SERVES 4. HANDS-ON TIME 45 MIN MAKE AHEAD Cook the rösti, cool, then wrap and chill for up to 2 days. Warm on a wire rack in a medium oven until heated through. If poaching a lot of eggs you can cook them ahead,…

RECIPES, FOOD STYLING ANDSTYLING LOUISE PICKFORDPHOTOGRAPHS IAN WALLACE Whisky Aperol hot toddy with vegetable crisps SERVES 4. HANDS-ON TIME 20 MIN, OVEN TIME 20-30 MINUTES MAKE AHEAD Make the crisps up to 3 days ahead and store in a sealed container. Re-crisp in a medium oven for 5 minutes. FOR THE VEGETABLE CRISPS • 150g carrots • 100g each parsnips, raw beetroot and sweet potato • Splash of olive oil • 2 tsp fennel seeds • 1 tbsp sea salt • Zest 2 limes FOR THE WHISKY APEROL • 100ml whisky • 60ml Aperol • 2 tsp clear honey • Orange slices to garnish • 4 cinnamon sticks YOU’LL ALSO NEED… • Mandoline or vegetable peeler; 2 large baking sheets lined with compostable baking paper 1 Peel and slice the…

EATING FOR PLEASURE, PEOPLE & PLANET Tom Hunt (Octopus £26) The eco-friendly chef shares recipes and tips for eating ‘root to fruit’, reducing waste and making your kitchen greener. ENOUGH: HOW YOUR FOOD CHOICES WILL SAVE THE PLANET Dr Cassandra Coburn (Gaia £14.99; from 7 Jan 2021) A scientist’s guide to what we should be eating to save our planet’s ecosystem… and why. SILO: THE ZERO WASTE BLUEPRINT Douglas McMaster (Leaping Hare Press £20) A look at how we can change our food systems for the better from the chef behind Silo, the world’s first zero-waste restaurant. PHOTOGRAPHS AND ILLUSTRATIONS: GETTY IMAGES…

“My approach has always been to think about what I can positively do to bring about change” Many words – not all of them printable on these pages – could be used to sum up 2020, but ‘pivot’ was on the lips of many whose careers and livelihoods were halted as the world came to terms with Covid. It’s a concept Julian George is familiar with, having added many strings to his bow since he studied law. Video editing, filming and directing, then later food photography. It was as the UK entered its national lockdown and Julian’s work started dropping off that he embarked on his most important project to date: Made You Look. “I needed to diversify,” explains Julian, who grew up in Deptford with his mother, who’s originally…

“The celebration is about driving away the gloom and bringing a shot of mid-winter cheer – and don’t we all need a bit of that?” MAKES 4 CUPFULS. HANDS-ON TIME 10 MIN SUSY’S TIP I use Five Year Old Somerset Cider Brandy for this, available from somersetciderbrandy.com (42%, £20 for 35cl). • 1 litre good-quality British dry cider, ideally not too fizzy, or 1 litre cloudy British apple juice • 3 tbsp sugar (1 tbsp if using apple juice) • 3 cinnamon sticks • 5 cloves • A good grating of fresh nutmeg • A few orange slices (optional) • Small knob of fresh ginger, peeled and cut into pieces • Slug of apple brandy, optional and only in alcoholic version (see tip) Heat the cider or juice in a…

Pecan and cinnamon monkey bread SERVES 10. HANDS-ON TIME 30 MIN, OVEN TIME 30-35 MIN, PLUS RISING, PROVING AND COOLING MAKE AHEAD This is best eaten on the day it’s made, but it will keep for up to 24 hours, well wrapped. Serve at room temperature or gently reheat. FOOD TEAM’S TIP To make the dough without a stand mixer, follow the method in step 1 using a large mixing bowl. Bring the dough together using a wooden spoon, then turn it out onto a lightly floured surface and knead for 15-20 minutes by hand. It will be sticky to begin with but will get stiffer and smoother the longer you knead. • 80ml whole milk • 30g unsalted butter at room temperature, plus extra to grease • 240g strong…

The recipe SERVES 16-18. HANDS-ON TIME 45 MIN, OVEN TIME 2 HOURS, PLUS OVERNIGHT SETTING AND CHILLING MAKE AHEAD Start the recipe the day before you want to serve it. Any leftover cheesecake will keep in the fridge, covered, for up to 3 days. FOOD TEAM’S TIP Add a sprinkle of sea salt crystals to the top of the cheesecake just before serving, if you like. • 500g malted milk biscuits • 200g unsalted butter, melted • 800g full-fat cream cheese, at room temperature (we used Philadelphia) • 220g caster sugar • 1 tbsp cornflour • 3 medium free-range eggs • 250g dulce de leche (caramel sauce, from Waitrose and Sainsbury’s) or Carnation caramel • 200g dark (70%) chocolate, melted • 80g malted milk powder – we used Horlicks •…

We’re coming into prime soup season, when a warming bowl of the homemade stuff is more than welcome – and with this EXCLUSIVE offer on a Judge Soup Maker you can whizz up a nourishing batch in a matter of minutes, and save more than £80 while you’re at it. No more transferring from hob to blender – this useful gadget does it all in one. With the Judge Soup Maker you can make soup in just 20 minutes. Simply add your ingredients, press the button and you’re away. The soup maker will cook, then pulse and blend your prepped vegetables all in one, transforming them into soup – and you can choose how smooth or chunky you want it. JUDGE SOUP MAKER KEY FEATURES • Wonderful homemade soup in…

Kimchee cheese on toast SERVES 2. HANDS-ON TIME 15 MIN KNOWHOW Kimchee is a fermented mix of cabbage or other veg, flavoured with chilli and spices. It’s addictively good. Find it in larger supermarkets, Asian stores or at souschef.co.uk. • 2 thick slices sourdough bread • Salted butter for spreading • 4 tbsp kimchee (see Know-how) • 75g mature cheddar, thinly sliced 1 Heat the grill to high. Toast the sourdough slices on both sides, then spread generously with salted butter. 2 Divide the kimchi between the pieces of toast, then top with the cheese slices. 3 Grill until the cheese melts and starts to crisp at the edges, then serve immediately. PER SERVING 478kcals, 34.8g fat (21.6g saturated), 22.4g protein, 19.1g carbs (1.3g sugars), 2.6g salt, 1.5g fibre Coronation…

SPEEDY BOSH!  by Henry Firth and Ian Theasby (HQ, HarperCollins £22) More than 100 simple vegan recipes made from easy-to-find ingredients and ready within 30 minutes. GREAT BRITISH VEGAN  by Aimee Ryan (out on 5 January, White Lion Publishing £20) Classics such as roast dinners, pub grub, stews, pies, cakes and puddings are given a plant-based makeover. VEGAN SAVVY  by Azmina Govindji (Pavilion £12.99) Written by a dietitian and full of practical information to ensure plant-based diets are nutritious and enjoyable. PHOTOGRAPHS: ISTOCK/GETTY IMAGES…

Lemongrass prawn laksa noodles RECIPE: SOPHIE AUSTEN-SMITH. PHOTOGRAPH: NASSIMA ROTHACKER. FOOD STYLING: KATY M c CLELLAND. STYLING: LUIS PERAL SERVES 1. HANDS-ON TIME 15 MIN • Light cooking oil spray (see Test Kitchen for recommendations) • 1 shallot, finely sliced • 1 lemongrass stalk, halved and bashed • 1 green chilli, sliced • 1 tbsp laksa paste (or mild curry paste) • 200ml semi-skimmed milk • Pinch caster sugar • 50g green beans, halved • 100g sustainable raw tiger prawns, deveined • 100g slim noodles (available from larger supermarkets) • 50g sugar snap peas, halved • 1 spring onion, finely sliced • A few fresh mint and coriander sprigs • ½ lime for squeezing 1 Spray a little oil into a pan, then fry the shallot, lemongrass and most of…

Savvy ideas for using up what might otherwise go to waste TARRAGON From cream of mushroom soup p67 TARRAGON DUMPLINGS Put 150g self-raising flour, 115g natural yogurt, 1 tbsp English mustard and a handful of chopped fresh tarragon in a bowl with plenty of seasoning. Mix until it just comes together into a sticky dough. Using floured hands, roll into 10-12 dumplings. Put on top of your favourite stew for the final 15-20 minutes of the cooking time to steam until golden and risen. TARRAGON AND DIJON BUTTER Put 125g softened butter in a mixing bowl and mash slightly with a fork. Stir in a large handful of chopped fresh tarragon leaves, the grated zest of 1 lemon, 2 tbsp dijon mustard and plenty of black pepper. Roll up or…

STAR EMAIL FROM: SUZE The stories about how food has saved lockdown for so many [Dec, p16] really resonated with me. I trained at Leiths School of Food and Wine years ago but, although I qualified, I missed a lot of training due to ill health, then the graft of a part-time restaurant job saw me back in hospital. I decided to catch up on what I missed by learning at home, and trying out delicious. recipes was part of this process. Lockdown 1 saw me enrol on Puff’s School of Pastry online and classes by the Japanese cooking school Sozai. Lockdown 2 was an opportunity to share what I’d learned... I pledged to make a foodie gift every day for friends or neighbours in need. As well as…

Last year saw the launch of many creative initiatives in response to growing food insecurity and social inequality. Here are two using the power of food for good. Social Bite runs five cafés in Edinburgh, Glasgow and Aberdeen, where one in three employees have previously struggled to find employment or been homeless. They’ve launched ‘Boxes of Joy’ – UK-wide deliveries of four brownies to eat or give as a treat (£12, social-bite.co.uk). Money raised from this service will sustain work running employment programmes and housing projects to break the cycle of homelessness in Scotland. There’s also the option to ‘pay it forward’ and gift a brownie and hot drink to someone experiencing homelessness. Free My Meal founder Hayley Steere came up with the idea for a food sharing project during…

Flavour bombs Yes, I know it’s January and we’re meant to be having a break from the sweet stuff, but it’s grey, it’s cold and the occasional treat is required. When that moment comes, The Exploding Bakery’s brownies give an intense chocolate hit in every bite. There are variations beyond the classic, many of them gluten free, and you’d be hard-pushed to tell the difference. Flavour of the moment: blood orange. Or try these fantastically good salted caramel brownies. Packaged to fit through a letterbox, they make a treat or birthday present for anyone you can’t get to see – and there are gift subscriptions, too. From £13.95 for a 420-460g box (large mixed selection box £26); explodingbakery.com Make a hash of it It’s time to revive corned beef hash…

“These little stories were nuggets of reassurance to me as I raised my children on my own” Dear Elisabeth I’m writing to you with heartfelt appreciation for so generously sharing your life and food with your readers. The last time I saw you was at a supper club, and in the gaps between courses, as you quietly sketched, I was struck that you’re as humble in person as you are in your books. In Squirrel Pie, your travelogue from 2016, you describe yourself as a “food writer by trade and a traveller whenever I get the chance”. But you’re also a gifted artist and storyteller, and an extraordinary mother. In the mid 1990s I’d just published my first cookbook, written and photographed in the basic conditions of a tiny croft…

Tomato & anchovy tart with goat ’s cheese, marjoram and chilli SERVES 6-8. HANDS-ON TIME 20 MIN, SIMMERING TIME 35-40 MIN, OVEN TIME ABOUT 1 HOUR God, how I love this tart. It’s rich, but with a humble elegance I find so comforting. Oh! And it’s incredibly moreish. Plus, it’s so different from most pastry tarts I make or eat. Its brilliance is thanks to a tomato-sauce filling – the sort you might serve with spaghetti. That’s where the depth and the sweetness come from. It’s just as good without the anchovies but I can’t help using them. MAKE AHEAD Make to the end of step 5 up to a day ahead. Keep the tart case wrapped, and cover and chill the cooled tomato sauce. Any leftover tart will keep…

Join Delia Smith, Alex Mackay and other food and wine experts for all-day workshops full of inspiration and expertise, great food and wine – and lots of fun. What are they? Food demos, tutored wine tastings, cocktail show-hows, Q&A sessions… Plus a three-course lunch at Delia’s Top of the Terrace Restaurant at Norwich City FC. Who goes? Anyone of any age who loves food and wine and wants to learn more. Who’s there? Each day is hosted by Alex Mackay, formerly director of Raymond Blanc’s Le Manoir aux Quat’Saisons Cookery School and Le Baou d’Infer in Provence. There will be a tutored wine tasting by Peter Graham Wines of Norfolk and Delia will be there, too, for photos and book signings. CHOOSE YOUR DATE FOR 2021 WED 3 FEBRUARY Entertaining:…

FOOD PHOTOGRAPH: DAN JONES. FOOD STYLING: JEN BEDLOE. STYLING: VICTORIA ELDRIDGE. PORTRAIT: JOHN CAREY “During my childhood it was great to be part of two cultures. At school I enjoyed traditional western lunches, but once I entered my home, I was transported into another world: a place full of vibrant colours, flavours, clothes and, of course, curries. While not all Indian dishes are curries, they are an essential and loved part of the cuisine. A curry is defined as a dish that has a sauce and a harmonious blend of spices and flavours – often lighter, thinner, more fragrant and tastier than the average takeaway version. When I was older, my friends would come back to mine after a night out and we would raid the fridge looking for leftovers…

PHOTOGRAPHS AND ILLUSTRATIONS: ISTOCK/GETTY IMAGES • The word wassail comes from an Anglo Saxon greeting ‘waes haeil’, meaning ‘be in good health’. • The celebration is associated with Twelfth Night but, since it predates the Gregorian Calendar, sticklers celebrate it on 17 rather than 5 January. • Spirit-shooing activities include banging on pans, yelling and even firing shotguns over the tree. • Hanging toast in the tree and drinking to it is thought to be the origin of the word ‘toast’ as a salutary drink. • Other staples of the wassail include pouring cider around the tree and dancing around it, singing one of many traditional wassail songs. • In Sussex, the wassail was commonly known as ‘apple howling’.…

James is a Cornwall-based photographer, recipe developer and eco-living expert. He’s  written several books and been a regular on TV in shows such as The Hungry Sailors with his dad Dick and It’s Not Easy Being Green. His latest book, The Artisan Kitchen, is out now – see p75. THE SCIENCE OF JAM MAKING To create a traditional jam, fruit and sugar are boiled in large quantities until they reach a soft, spreadable consistency. Boiling reduces the water content and helps release the natural chemical glue in fruit, known as pectin. It’s the combination of pectin and acid in the fruit, plus added sugar, that allows the mixture to set. The standard ratio of fruit to sugar for a jam you plan to keep in a cupboard for a season…

The expert guide to… VEGAN WINE It’s a question I’m often asked: how can wine be anything BUT vegan, when it’s simply made from fermented grape juice? The issue arises when a wine is clarified (so it isn’t cloudy) and stabilised (so it doesn’t evolve in flavour) after fermentation. This involves adding a fining agent, which clings to any unwanted miniscule particles in the wine so they can be removed. Those agents range from vegan-friendly bentonite clay to animal products such as egg white, gelatine, casein (milk protein) and isinglass (derived from fish). Although these substances are taken out after doing their job, tiny amounts can remain in the finished wine – and, of course, vegans and vegetarians generally object to their use in the first place. Happily, a lot…

RECIPE AND FOOD STYLING: JEN BEDLOE. PHOTOGRAPH: MAJA SMEND. STYLING: SARAH BIRKS 2020 was the year when employers realised how surprisingly well businesses could run with their workforce based at home. Far from everyone using it as an opportunity to watch a sneaky box set and knock off early, research shows most people have ended up working longer and harder, often skipping lunch. If that sounds like you, now’s the time to make a change for the sake of your health: take a proper break, make something good to eat and vow not to look at a screen for an hour (unless it’s for fun or fitness). Your body will thank you for it, and your mind will be sharper as a result. Sue Quinn gets advice from experts and…

It’s often assumed that you need to become fully vegan to gain the health benefits of a plant-based diet. But research shows this isn’t the case. In one study, adults who ate eggs and dairy but consumed no more than one portion of meat or fish each week were found to have a 12 per cent reduction in the risk of death from any cause when compared with those who included meat or fish more often. And a study from Imperial College London found a diet where 70 per cent of the food was plant-based reduced the risk of cardiovascular disease by 20 per cent, indicating the priority should be on getting most of our nutrients from plants but suggesting we don’t need to give up animal products altogether to…

GOOD FOR YOU Crunchy and mildly bitter CHICORY LEAVES (also known as endive) are gorgeous raw in salads and seared on a griddle. They’re also highly nutritious. Chicory is packed with fibre and bursting with vitamins K and A, folate and manganese. ZERO CAL, ZERO RISK… or not? Artificially sweetened drinks may not be the heart healthy option they’re claimed to be, according to a Journal of the American College of Cardiology report. Researchers at Sorbonne Paris Nord University explored links between heart disease, consumption of sugary drinks (containing more than 5% sugar) and consumption of artificially sweetened (non-nutritive or zero-calorie) drinks. They found that consumers of both types of drink had a raised risk of cardiovascular disease. WORTH A LISTEN SIGMANUTRITION.COM is an in-depth evidence-based podcast featuring discussions about nutrition,…

THE GADGET TEST BRAVO FOR BREVILLE! Childhood memories factor in deputy food editor Sophie Austen-Smith’s road test this month Toasties have nostalgic memories for me, and I hold a soft spot for my childhood favourite: cheddar and ketchup. This new deep-fill machine from toastie masters Breville allows you to pack in more filling – the best part – without overflowing, and the hot plates are easy to clean – either with a quick wipe or popping in the dishwasher. See p93 for a kimchee and cheese toastie that inspired me to up my childhood game. VERDICT A great gadget for all-important at-home lunch breaks. ★★★★★ Breville VST082 Ultimate Deep Fill Toastie Maker, £34.99, lakeland.co.uk INGREDIENT SPY TAHINI This month’s Donna Hay recipes (see p106) caused a stir with our editors…

If ever there was an excuse for diving back under the covers when the alarm goes off, it’s Blue Monday – officially 18 January this year. So here’s a delicious. recipe for making it a GOOD one: book a day of that holiday you’ve had to carry over from last year, cook some Italian-themed comfort food to set the scene, then allow Neil Davey to whisk you away on a virtual journey through film and TV – all from the comfort of your own sofa. The ‘most depressing day of the year’ is almost something to look forward to Christmas is but a distant memory – well, aside from the credit card statements that have just dropped on the mat and the extra pounds you’re still carrying. The weather is…

PHOTOGRAPH: ISTOCK/GETTY IMAGES It’s that time again: the moment when the trend ‘experts’ confidently predict what we’ll be rushing to scoff and swig during 2021. Apparently the garbanzo (chickpea to you and me) will be popular, while carob will make a comeback. I try to avoid reading these things, but I see edible insects (see p105) are on the agenda yet again and, who knows, maybe blue food, spiky food or drinks distilled only in underground caves have made the list. I’m not denying that identifying genuine trends is useful for producers, suppliers and even consumers, and these trends are often a barometer of changes in society that go far beyond food. Take veganism or ethical sourcing – movements that have seen steady growth and are predicted to continue. It’s…

Serena’s French onion sausage casserole [Nov, p97] was well received by her husband and toddler. “Very indulgent for a Sunday night – we’ll definitely be cooking this again!” We’d like a slice of this snowy winter wonderland cake by @mlle.marguerite [Dec, p102]. 10-year-old Sam baked and iced some outstanding gingerbread Christmas trees [Nov, p72]. “Now that we’ve practised the recipe, we’re going to try a whole gingerbread house!” Winter cakes, warming bakes and a gorgeous lemony treat @nims_noms made a stunning baked lemon cheesecake (find the recipe online). Her top tip? Spread a thin layer of lemon curd over the top after baking to boost the citrussy flavour.…

“Baking is about feeling like you’re home ”NADIYA HUSSAIN It’s hard to believe that having written five children’s books, four cookbooks, three novels and a memoir, Nadiya Hussain has only just released her first book on baking – the passion that launched her career five years ago as winner of the sixth series of The Great British Bake Off. Featuring her trademark imaginative recipes (matcha and kiwi swiss roll, earl grey sticky toffee pud…), Nadiya Bakes celebrates the special place that baking holds in her heart. How does she find time to be a habitual baker? “When it becomes second nature, it becomes like doing the laundry or hoovering,” she says. “It could be just a stack of flapjacks or shortbread, but there’s always something in the house that I’ve…

Nationwide-delivery meal kits I’ve tried several boxed restaurant meals over the past few months. Some have only delivered to London postcodes, but of those available nationwide, one stood out for ease of warming/ serving, clarity of instructions (no degree in juggling required) and all-important flavour – every course was excellent. No.1 Ben Tish’s Norma feasting box WHAT’S GOOD ABOUT IT? The kit not only includes a four-course meal (with an excellent charcuterie and cheese plate to start, focaccia on the side and cannoli to finish) but also two cocktails, a bottle of wine and a signed copy of Ben’s latest book, Moorish. There’s a vegetarian version featuring the famous Norma parmigiana too. PRICE £100 for two – but be quick as they sell out fast; normalondon.com Also check out Dishpatch…

Chicken pastilla (Moroccan filo pie) with sweet and sour currants SERVES 6-8. HANDS-ON TIME 45 MIN, SIMMERING TIME 30 MIN, OVEN TIME 60 MIN MAKE AHEAD Make the filling up to a day ahead, cover and chill until ready to assemble. Cover and chill leftovers for up to 2 days; reheat gently in the oven or serve cold with a green salad. • 2 tbsp extra-virgin olive oil • 1kg free-range skinless, boneless chicken thigh fillets • 1 onion, finely chopped • 2 garlic cloves, finely chopped • 5cm piece fresh ginger, finely grated • 1 tbsp ras el hanout spice mix • 1 tsp ground turmeric • ¼ tsp saffron threads • 4 medium free-range eggs, lightly beaten • 80g ground almonds • 1 tbsp icing sugar • Large…

RECIPE SAMANTHA COUTTS PHOTOGRAPH NIGEL LOUGH STYLING KIRSTEN JENKINS Stuffed rolled pork belly with apples, crispy sage and quince sauce SERVES 12-14. HANDS-ON TIME 40 MIN, OVEN TIME 2 HOURS 10 MIN, PLUS CURING AND RESTING MAKE AHEAD Begin this recipe at least 5 hours ahead. Salt and stuff the pork up to a day ahead of cooking. FOOD TEAM’S TIP This recipe serves lots but that means lovely leftovers. You can freeze the meat in slices, then defrost in the fridge and reheat on a tray in a medium oven with a little water or stock. EASY SWAPS If you can’t find quince paste, use the same amount of apple sauce instead. Instead of pork and fennel sausages use a regular pack and add 1 tsp fennel seeds. •…

Twenty twenty: that strange and fretful year was a time to hibernate, eat takeaway while watching Tiger King and put loftier ambitions on hold. My resolution to go plastic-free 12 months ago was forgotten in a whirl of lockdown anxiety and takeout containers (#supportlocal). When I could get a supermarket delivery, it arrived smothered in plastic. When coffee shops reopened, I was so excited to drink a flat white that I ignored the fact it was in a disposable cup. It’s undeniable that the national lockdown last spring hurt the war on plastic. Supermarkets suspended bagless deliveries. Coffee chains stopped accepting reusable cups. Restaurants across the UK, fighting for their survival, pivoted to takeaways, with many using plastic containers and cutlery. Takeaway orders were up 33 per cent in March…

“Welcome to the wonderful world of wassailing! One evening each year in mid-January people in our village head outdoors to sing and stomp our feet, bang on pots and pans and shout to the night sky. Oh, and our  Village Queen and Green Man hang toasted bread in the branches of an apple tree as an offering, then we dance round it. In non-pandemic times, this ancient tradition, which dates back to Anglo Saxon times, gives us the perfect excuse to throw a party in a quiet month. We celebrate the beautiful local apple trees with a spicy hot mulled cup (the wassail) based on cider or apple juice, and steaming bowls of homemade soup. This year, of course, everything is different, but my family and I are determined to…

RECIPES SOPHIE AUSTEN-SMITH FOOD PHOTOGRAPHS DAN JONES FOOD STYLING JEN BEDLOE STYLING VICTORIA ELDRIDGE Spiced heritage nuts MAKES 600G. HANDS-ON TIME 10 MIN, OVEN TIME 10-15 MIN MAKE AHEAD Once roasted and cooled, the nuts will keep in an airtight container for up to a week. FOOD TEAM’S TIP We’ve used nuts grown in the UK, but choose whatever type you fancy. MAKE & GIVE If you’re making the nuts to give away, wrap in twists of compostable baking paper tied with string. • 400g walnut halves • 200g blanched hazelnuts (see tip) • 3-4 tbsp runny honey, English if you can find it • ½-1 tsp hot chilli powder or flakes • Sea salt flakes YOU’LL ALSO NEED… • Large baking tray lined with compostable baking paper 1 Heat…

• Pot jam while the jars are still hot from being sterilised in the oven and the jam is above 85°C to kill off unwanted microbes. Covering the top with a disc of baking paper helps stop mould growing on top and the mixture from drying out. • If your marmalade or jam ends up too solid, either from overcooking or using jam sugar (which has added pectin) with a fruit that’s already high in pectin, stir in some grape juice to loosen it. • Use fresh fruit for marmalade and jam – when it’s overripe it contains less pectin. That said, jam is a great way to use up fruit that’s soft or bruised. Just remember to bump up the pectin level to help it set.…

One-pot carbonara pasta bake SERVES 3-4. HANDS-ON TIME 10 MIN, OVEN TIME 15-20 MIN • 150ml double cream • 50g parmesan, grated • 3 medium free-range egg yolks • Splash olive oil • 150g smoked bacon lardons • 150g frozen peas • 250g fresh lasagne sheets, torn into 3-4cm wide shreds • 45g fresh breadcrumbs • Small handful fresh basil or parsley leaves to serve 1 Heat the oven to 180°C/160°Cfan/gas 4. Whisk the cream, cheese and egg yolks with plenty of freshly ground black pepper until smooth. 2 Heat a splash of olive oil in a shallow casserole and fry the lardons for 5 minutes. Add the frozen peas, lasagne shreds and 400ml freshly boiled water, stirring well to make sure the pasta isn’t sticking together, then boil for…

STEP ONE Establish a routine REMEMBER WORK-LIFE BALANCE? It used to mean leaving the office and switching off, but it’s harder to separate professional and home life now. Instead, you need to give your day structure. Make lists of things you need to accomplish and reward yourself as you tick off each one. This can be as simple as making a cup of tea or spending a few minutes on social media, says Dr Warwick. Scheduling in a lunch hour is a vital part of this process because at home we don’t have the same “visual cues” – colleagues grabbing their coats, for example – as we do when we’re in the office to tell us it’s time to take a break. Block out a lunch hour on your…

Mindful Chef recipe boxes (mindfulchef.com) come with a complete set of ingredients for each dish, include lots of fresh veg and there are plenty of vegan options. They’re a great way to learn how to cook with vegan ingredients such as meat-free mince, tempeh and tofu. Prices start from £25.50 for 2 meals for 2 people to £54 for 3 meals for 4 Gosh! (goshfood.com) vegan and gluten-free sausages, burgers, falafel and bites are made only from recognisable ingredients. There are no red traffic lights for fat, saturates, sugar and salt, either. Try the Beetroot Falafel made from beetroot, chickpeas, red pepper, potato flakes, onion, rapeseed oil, garlic purée, coriander, cumin, lemon juice, paprika, salt and chilli flakes. £2.50 for 300g PEP Kitchen (pepkitchen.co.uk) frozen ready-meals for one include only…

Pork and fennel meatballs with whole-wheat pasta, parmesan and lemon SERVES 4 “A great meatball should be well flavoured enough to fit any occasion at a moment’s notice – from a hearty pasta to a drinks platter for when friends drop by.” TO FREEZE Allow to cool, then layer between non-stick baking paper in an airtight container. Freeze for up to 3 months. • 400g (14 oz) dried wholemeal (whole-wheat) spaghetti • 1 tablespoon finely grated lemon rind • Finely grated parmesan, baby basil, sea salt and cracked black pepper, to serve PORK AND FENNEL MEATBALLS • 1 cup (70g/2½ oz) wholemeal (whole-wheat) fresh breadcrumbs • ¼ cup (60ml/2 fl oz) milk • 2 teaspoons fennel seeds, plus ¼ teaspoon extra • 1 teaspoon sea salt flakes • 550g (1…

LIGHTER COOKING Fat adds flavour to cooking, but these Filippo Berio oils are great if you want to cut calories, as they have only 2kcals per spray. They make the most crispy oven chips (I’m looking at you Slimming World), but are great for frying eggs too. Mild & Light or Extra Virgin Olive Oil sprays, £2.85 for 200ml, Ocado, Waitrose, Co-op and Booths HOLD THE MEAT My family loved the vegan quarter-pounders from Naked Glory. The texture was enough to fool meat-loving son Jack, and the husband and daughter didn’t mind the switch. We had ours with smashed avocado, tomato and crispy fried onions. Naked Glory quarter pounders, from £2.25 for 2 frozen burgers (227g), Tesco, Asda, Morrisons, Sainsbury’s and Co-op PUB GRUB AT HOME Pubs are just reopening…

To accompany your day of relaxation, some seriously good bowl food is required. This unashamed mash-up of Italian favourites is in no way authentic, but the flavour is banging. It takes quite a bit of stirring, but that’s all part of the time-is-no-object, day-off-work plan. Make a calming virtue of it, pour a glass of wine and put on some good music while you cook. Bolognese risotto SERVES 6. HANDS-ON TIME ABOUT 60 MIN, OVEN TIME 10-15 MIN MAKE AHEAD Cool the risotto completely at the end of step 3, then chill, covered, for up to 2 days. To serve, heat through on the hob, then sprinkle with cheese and bake as in the recipe. FOOD TEAM’S TIP Regularly stir the risotto to prevent it from sticking to the bottom…