Tabla de contenidos para December 2021 en Delicious UK

December means good times are coming (hope, hope, hoping nothing scuppers plans last-minute), and I bring you tidings of joy with this twinkle-filled issue . In between all that cooking, pour a snifter of sloe gin, sit and enjoy festive musings by novelist Sebastian Faulks, then flick on a few pages to Diana Henry’s triumph of an interview with Nigel Slater. How heartening it was to discover two things: Diana gets nervous about cooking (or, rather, baking) for Nigel; and he gets panicky when people tell him they love cooking his recipes (worried in case they don’t work... bless him). I’m glad I’m not the only worrier. When I’m at someone’s house and they tell me they’re cooking a delicious. recipe, I feel glad but responsible, especially if I spot…

THIS MONTH’S STAR EMAIL WINS... …two boxes of premium red and white Portuguese wine worth over £50, by the experts from The Wine Show (Amazon Prime). These delicious wines stay fresher for longer thanks to their box format, which produces less CO2 than glass bottles. For more information, visit thewine show.com/ boxed-wine FOR YOUR CHANCE TO WIN... Let us know your thoughts on this month’s issue by emailing us at info@ delicious magazine.co.uk* Star email Subject: Feeding the soul From: Millie I loved Diana Henry’s interview with Stanley Tucci [Nov, p26], who describes food as feeding his “mind, body and soul”. As a philosophy teacher, I’ve always disliked Plato’s view that ‘bodily pleasures’ such as food are less worthy than the ‘pleasures of the mind’. It’s not hard to trace…

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First, what’s your drink order? Negroni or old-fashioned to start. Then white burgundy and either côtes du rhône, bordeaux or a New World pinot – from Oregon or Otago maybe – with the main course. Do you have any food vices? I vulgarly prefer salad niçoise with tinned tuna (though you have to pay for a nice Spanish tin, not the cat food variety). What are you known for in the kitchen? Do you follow recipes? ‘Known for’ may be putting it a bit strongly… But getting something edible out on time is my strong point. You will never leave singing the chef’s praises, but nor will you leave hungry. Prawn cocktail with homemade mayonnaise, a hint of garlic, a touch of vodka… Gambas marinated, grilled and served with a…

“Like a certain female diarist, you once might have groaned at the prospect of Boxing Day parties with turkey curry, but these family get-togethers, sadly missed last year, are one of the best bits of Christmas. Bring on the buffet!” Jen Bedloe, food editor Veggie fennel and bean casserole with pesto garlic croûtes Serves 6-8 as part of a buffet Hands-on time 20 min Simmering time 20 min MAKE AHEAD You can make the bean casserole up to a day ahead. Cover and chill, then reheat until piping hot to serve. The croûtes are best made fresh on the day. • Splash olive oil • 2 red onions, cut into chunks • 1 fennel bulb, cut into chunks • 5 garlic cloves, roughly chopped • 1 bay leaf • 2 bushy rosemary sprigs, 1 left whole,…

I never really understand why people give you the side-eye when you wear sunglasses in winter. If it’s sunny, I’m wearing them to keep out the glare, not to keep my eyeballs cool, champ. In a similar vein, it’s incomprehensible to me that there are those who think ice cream is just for hot summer days. Why restrict yourself to five or six days a year, when ice cream is one of the finest of all culinary indulgences? I’m not eating it solely to keep me cool (there’s water for that), but because a single teaspoon of really good pistachio, coffee or chocolate ice cream can put an exclamation mark on a good day, or elevate a bad one to the planes of bearability. Life is short: grab a coupe.…

Lindor white chocolate and passion fruit cheesecake Serves 10-12 Hands-on time 30 min, plus at least 6 hours chilling Oven time 10 min Specialist kit 20cm springform cake tin, base greased and lined MAKE AHEAD The cheesecake can be made 1-2 days ahead. Cover and chill, then decorate just before serving. Leftovers will keep in the fridge for 1-2 days. • 180g digestive biscuits • 30g desiccated coconut • 50g butter, melted • 100g white chocolate, finely chopped or grated – we used a Lindt Lindor white bar • 3 x 180g packs full-fat cream cheese, at room temperature – we used Philadelphia • 100g caster sugar • 200ml double cream • 2 limes, zested • 10 white chocolate Lindor balls • 3 tbsp coconut flakes, toasted For the passion fruit jelly • 5 platinum-grade gelatine leaves • 200g passion fruit pulp…

USE UP Salmon & leftover raw veg Soba noodle salad with salmon and quick-pickled veg Serves 3-4 Hands-on time 25 min, plus pickling Simmering time 6-8 min KNOWHOW Quick pickles are a great way to breathe new life into veg. We used heritage beetroot, fennel, carrots and parsnip, but a whole host of veg can be pickled in this way – try radishes, spring onions, shallots, celeriac, cabbage or celery, and add extra flavour by way of herbs and spices if you have them. EASY SWAPS Swap the kale for salad leaves (skip the blanching) or other shredded vegetables, such as red cabbage, thinly shredded brussels sprouts or radicchio. We’ve used cooked salmon, but any roast meat (especially turkey or duck) would work well. • 2 medium free-range eggs • 250g soba…

Top dessert 1. Sainsbury’s Taste the Difference Millionaire’s Torte, £10 for 1.08kg, serves 10. From 20 Dec A large baked cheesecake with layers of chocolate and caramel, finished with Belgian chocolate ganache. The flavour and look are a cut above. 2. Iceland Luxury Smoked Haddock Gratin, £4 for 2 x 100g, serves 2 Generous chunks of smoky fish in rich, creamy, lightly cheesy sauce, served in table-ready terracotta ramekins. Would make a handy starter in a pinch. 3. Aldi Partridge in a Pear Tree Wellington, £9.99 for 400g. From 19 Dec Two smart-looking parcels with succulent partridge, plus pork and pear stuffing. Also at Aldi… Exquisite Ibérico De Bellota (£4.99 for 60g, from 10 Dec) – tastes superb. Classy main 4. M&S Seafood Bouillabaisse, £25 for 942g. Food to order…

This month Tasty Christmas telly for a night in, news and views, and a plea to remember community. Plus: snap your dish for a chance to win a high-tech kitchen gadget Off the beaten path ©NATIONAL TRUST IMAGES/CHRIS LACEY Christmas markets and winter fairs are cropping up in cathedrals and country houses, making those last bits of Christmas shopping a delight. Fuel yourself with mince pies and mulled wine and discover what handmade goodies lie in store… Visit nationaltrust. org.uk/features/christmas-marketsand-winter-fairs…

It’s a time of year that starkly divides the haves and the have nots – especially in cities, as the two groups often live cheek by jowl. Those who live in 21st-century Dickensian poverty will be making do with good company in the face of impending strife while, just a couple of doors away, wealthy neighbours make merry with the contents of heaving, industrial-style fridges. This Christmas, we have the threat of empty shelves as supermarkets struggle to get deliveries, and although the economy may have come back, not all the essential workers have. Chefs and waiters have called it quits, fed up with working long hours for poor pay, unappreciated. Who will feed us at Christmas, we cry, waving our contactless credit cards. Who will bring us our figgy…

PHOTOGRAPHS: STUART WEST. FOOD STYLING: JESS MEYER. STYLING: LAUREN MILLERBACKGROUND PHOTOGRAPH: TOBY SCOTT The new garlic bread PORTRAIT: EMLI BENDIXEN “These decadent rolls are surprising – Korean garlic bread is sweet and often eaten with a cup of dalgona coffee. After a bite or two they’re addictive. The rolls are cut into six wedges to mimic Korea’s high-quality garlic bulbs, which ideally have only six fat cloves. Adjust the sugar level to your taste – my recipe isn’t too sweet. I’ve also added a twist of some black garlic (optional) and dijon mustard, which rounds out the flavour nicely.” JUDY JOO Judy Joo’s Korean cream cheese garlic rolls Makes 4 large rolls Hands-on time 45 min, plus rising and proving Oven time 30 min Specialist kit Piping bag KNOWHOW Black…

Roasted onion tarte tatin with cheddar mascarpone “We often make a sweet tarte tatin to use up a glut of apples or pears. This savoury version is made with onions, but the principle is the same. Generous seasoning is important to complement the strong onion flavour and sweet caramel” Serves 4-6 Hands-on time 45 min Oven time 35-40 Specialist kit 20-23cm ovenproof frying pan • 300g all-butter puff pastry • Plain flour for dusting • 100g unsalted butter, cubed • 4-5 medium onions, halved from top to bottom (skin on and root attached) • 75g caster sugar • 2 tbsp sherry vinegar • 2 tbsp Worcestershire sauce (or Henderson’s Relish for vegetarians) • 2 star anise • 2 thyme sprigs, plus extra to garnish For the cheddar mascarpone • 150g mature cheddar, grated • 100g mascarpone 1 Roll out the puff…

PORTRAIT: SAM PELLY. PHOTOGRAPHS: CLARE WINFIELD. FOOD STYLING: PHIL MUNDY. STYLING: LAUREN MILLER Cheddar, brie and, of course, stilton are the three wise men of the Christmas cheeseboard for good reason. They provide contrasting textures, colours and flavours, so there’s something for everyone. But there are plenty of lesser-known British cheeses that can bring diversity to the table, while sparking festive cheese chat in the process. Here are my choices for an alternative Christmas cheeseboard for 2021… THE HARD(ISH) ONE Other cheeses are available beyond cheddar. One of the most remarkable is stonebeck, a wensleydale made on a remote hill farm in Nidderdale by Andrew and Sally Hattan. They have just 24 rare-breed Northern Dairy Shorthorn cows, which are only milked from spring to autumn when they graze on a…

Rosinenzopf Braided raisin bread “There is a wonderful German word, gemütlich, which loosely translates as ‘cosy’, although in fact it means much more… To me it means feeling at home. So wherever we are in the world, I try to make it gemütlich.” Makes A 30cm x 17cm loaf (20 slices) Hands-on time 20 min, plus rising and proving Oven time 25-30min MAKE AHEAD Cool and wrap well, then the loaf will keep for 2 days – or freeze for up to 1 month. Defrost at room temperature and warm in a low oven for a few minutes to serve. KNOWHOW Quark is a soft, creamy curd similar to cottage cheese. It’s popular in German cooking and can be found in larger supermarkets. For an extra snowy touch at Christmas,…

Festive Baileys mince pies with Baileys butter We’ve all had mince pies before, but a warm Baileys mince pie is something else – especially with Baileys butter on the side Makes 9-12 pies (depending on size) Hands-on time 25 min, plus chilling Oven time 15-20 min Specialist kit 12-hole mince pie tin/shallow muffin tin; fluted round cutters to match your tin MAKE AHEAD Freeze the uncooked pies in the tin (well wrapped) for up to 3 months. Cook from frozen, adding 3-5 minutes to the cooking time. The Baileys butter is best eaten when freshly whipped, but leftovers will keep at room temperature for several days, or frozen in portions for up to 3 months. • 200g plain flour, plus extra for dusting • 100g butter, chilled and cut into cubes • 1…

Follow Jen on Instagram @jenbedloe What I’m rating TALA PERFORMANCE SILVER ANODISED BAKING SHEET What it’s good for This heavy-duty aluminium baking sheet is a real workhorse. Oven safe up to 240°C, it heats evenly, never warps and scrubs up like a charm (neither burnt-on cheese nor sugar were an issue). Use for baking cookies scones and pastry; I’ve also found it handy for cooking pizzas and breads instead of heating a pizza stone. The bonus Made in England, the baking sheet comes with a 10-year warranty. It’s fridge and freezer friendly, and conveniently slides onto the Don’t throw it Deputy food editor Jess’s clever ideas to put festive overflow to good use LEFTOVER FESTIVE BAKES Whizz panettone, croissants or brioche to fine crumbs in a food processor. Spread over…

1 THE RIGHT POTATO You want a flavourful floury variety with a dry texture to give you a fluffy middle and crunchy exterior. You can’t go wrong with maris piper or king edward. 2 THE FAT First of all, don’t skimp. For an average roasting tin, you’ll need at least 5 tbsp (75ml) fat. We’ve used vegetable oil to be veggie and vegan friendly, but if you prefer, use goose fat, duck fat or even Ibérico pork fat, which M&S is now selling in jars (£3.50/150g). Editor Karen tested it and found it produces a super-crisp roastie. Our other new favourite for cooking potatoes is ghee: as the butter is clarified, it’s less likely to burn, and it gives the finished roasties a wonderfully rounded, brown-butter flavour. 3 SIZE MATTERS…

Best whites for the big bird White or red, fizzy or fortified, spirit or mixer, beer or even no alcohol at all... Susy’s got it covered Neudorf Tiritiri Chardonnay 2019, Nelson, New Zealand 13.5% Beautifully balanced, modern, fruit-driven South Island chardonnay with plenty of lush peach and pineapple and just a lick of oak to round it out. The perfect turkey wine. £17.50, thewinesociety.com, selected Waitrose stores & waitrosecellar.com Finest Chablis 2020, Burgundy, France 12.5% Chablis is always a winner at Christmas, pairing up nicely with smoked salmon and other fish/seafood starters and acting as a lighter choice for the roast bird. Here’s an unoaked version with lots of orange zest and apple fruit. £13, Tesco Taste the Difference Chilean Viognier 2020, Bio Bio Valley, Chile 13% Ripe fruity viognier…

COOK Honey-glazed Duck with Orange & Madeira Jus (£13 for 500g) make a top festive meal for two, with scored breasts, sweet-sharp citrus and a hint of booze. Also good: Tender Slow-Cooked Osso Buco (£14 for 670g, serves 2) and veggie main dish, Trio of Parsnip Rosti (£10 for 560g, serves 2). cookfood.net DAYLESFORD Spoil yourself with frangipane-topped Armagnac & Prune Mince Pies (£12 for 6), Organic Almond, Parmesan and Chilli biscuits (£6.99 for 100g) and a ready-made Darling Clementine cocktail (£12 for 20cl). daylesford.com FORMAN & FIELD Known for its smoked salmon, Forman & Field offers a wealth of prepared food too. The new Lobster Roll Kit (£27.50 for 300g, serves 1-2), with brioche roll, fresh pea shoots and meaty chunks of dressed meat, would be a luxurious treat.…

London Smoke & Cure Sashimi-Grade Smoked Salmon This award-winning salmon is cured in salt, juniper and sugar and cut satisfyingly thick (like sashimi) for melt-in-the-mouth lusciousness. From £14.95 for 200g, londonsmokeandcure. co.uk Pleesecakes ‘Chuffles’ Bitzesize morsels of cheesecake in a chocolate shell, with flavours such as chocolate orange, biscoff and honeycomb. Defrost for quick indulgence. £24 for 24, pleesecakes.com Farmison & Co’s Saucepan Ready range Nine comfort-food ready-meals (lamb hot pot, rustic meatballs, Thai green curry…) are made with quality free-range meat and can be frozen. Handy. £8.95 for 500g, serves 2, farmison.com…

PHOTOGRAPH: CLARE WINFIELD. FOOD STYLING: PHIL MUNDY. STYLING: LAUREN MILLER The hangover cheese toastie Serves 1 Hands-on time 15 min EASY SWAPS Use up odds and ends of whatever cheese you have to hand. Swap the onion and mushroom for leeks, spring onions or leftover roast vegetables. • Oil for frying • ½ red onion, sliced • 80g button mushrooms, halved or quartered if large • A few thyme sprigs, leaves picked, plus extra to serve • Knob of butter, plus extra for spreading • 3 tsp good quality balsamic vinegar • 1 large slice sourdough bread • 50g strong cheddar, grated (see Easy Swaps) • 30g blue cheese, sliced 1 Add a splash of oil to a non-stick frying pan, then fry the onion with a pinch of salt for 5 minutes. Add the mushrooms, thyme and the…

44-year-old Sam Knuckey lives in Cornwall with husband Wayne (pictured) and children Aaron, 14, Grace, 12, and Hope, nine When did you start cooking? When I had children, so I knew what they were eating. I love to ramp up the tunes and cook! Treasured food memory? Eating conch in Tobago on our wedding anniversary. Favourite family recipe? My nan’s bara brith [Welsh fruitcake]. She taught me and I’ve taught my kids. Aaron makes it better than me. Most used cookbook? The Curry Guy Bible by Dan Toombs. I’m still learning so I follow the recipes closely. Drink order? I’m a craft gin fan – I have more than 35 bottles. Each has its own way of being garnished to accentuate the flavours. Ideal weekend? A cook-up for the family.…

21 brilliant ideas Louise Pickford’s beautifully wrapped sets of greetings cards feature her vibrant prints of fruit and veg. €12 for four, louisepickford.net Little ones can stir-fry and season veg with this mini wok set, complete with a lid that doubles as a puzzle. £26, jojomamanbebe.co.uk New from Carluccio’s: a ridiculously moist, gently boozy panettone jam-packed with maraschino cherries. £24.95 for 900g, carluccios.com These postcards designed by artists with diverse neuro and physical support needs include a 100g chocolate bar. From £7.25, arthouseunlimited.org Heritage brand Cornishware is a classic. The storage jars can be personalised and have an airtight seal. £55 for a 1.68 litre jar, cornishware.co.uk Chococo’s single-origin hot chocolate flakes taste richly rounded, with a range of intensities to choose from. £9.50 for 200g, chococo.co.uk Charming picturebook A…

RECIPE: DAVE MYERS AND SI KING. PHOTOGRAPHS: ANDREW HAYES-WATKINS. FOOD STYLING: MIMA SINCLAIR. STYLING: TAMZIN FERDINANDO With all the fuss about the big feast, other festive meals can seem like also-rans – but not this triumph of a dish from TV petrolheads Si King and Dave Myers. Enjoy it on Christmas Eve, on one of those in-between days – or any time Lobster mac ’n’ cheese “Everyone loves mac ’n’ cheese, but we take it to another level by adding lobster. Lobster can be expensive, but around Christmas you can often find some bargains on the fish counter. Totally epic” Serves 4-6 Hands-on time 25 min, plus infusing Oven time 30-35 min MAKE AHEAD Assemble the dish up to 1 day ahead. Cook for 5-10 minutes longer to heat through…

I’m on the U-Bahn in Berlin when the text comes in. It’s my father, asking my brother and me to give him a call. I know it’s to let us know our mother has passed away. She’s been battling breast cancer for three years. We’d learned a few months earlier that the cancer had spread, and it was only a matter of time. I get off the U-Bahn and find a quiet alleyway. I call my father. “She’s gone”, he says. LOOKING FOR LIGHT My mother passed on 22 October. It was November by the time I got back to Berlin, following the convening of family in northeast Ohio for a celebration of her life. As a kid, I’d be dreaming up my Christmas wish list in early November, but…

“A juicy fish fillet surrounded by crispy crumb (using panko breadcrumbs makes a difference), then a layer of crunchy fresh slaw and zesty mayo. Sounds like heaven!” “There are some nights, when I can’t bear the idea of washing up more than one pan, so I love a casserole where I can cook it all in one pot” “Lamb chops or cutlets are a brilliant quick-fix supper as they only take about 8 minutes to cook. I love spicing them up with this yogurt marinade as it packs in flavour and tenderises the meat” Chicken cacciatore Serves 4 Hands-on time 15 min Simmering time 15-20 min DON’T WASTE IT Leftovers will keep in the fridge for 1-2 days. Reheat in a low oven until piping hot. Or cool, shred the…

“Sometimes I really want to cook something different for Christmas lunch. I keep threatening my family with fresh crab, chips and aioli – despite the occasion, there are few things I’d rather eat – but I’m always getting pushed back. There seems to be a deep sentimental attachment to turkey with my tribe, so each year I give in to the consensus. Secretly I’m fine with it, but it’s still nice to challenge our conventions… Barbecued turkey, anyone?” Brined barbecued turkey with a rich gravy WITH THANKS TO PIPERS FARM FOR SUPPLYING THE TURKEY PICTURED Serves 12-14 Hands-on time 45 min, plus cooling, 48 hours brining, drying and resting time BBQ time 2-2½ hours Specialist kit Food-grade plastic box or bucket that just fits the turkey (find one at Amazon…

“Gravy adds layers of flavour. It should be thick enough to adhere to the meat, but not so thick that it masks its taste” Food writer (and self-confessed food obsessive) Lucas Hollweg The science-y bit 1 What actually is a jus? Jus is French for ‘juice’ and traditionally this sauce is based on the juices left in the pan after you’ve cooked meat or poultry. Extra stock is usually added, as well as wine, before the liquid is reduced to intensify the taste. The jus is sometimes flavoured with shallots and herbs, which are usually strained out before serving to keep it smooth. Good meat stock contains its own natural thickener – collagen – which adds viscosity to the sauce. Small lumps of cold butter can be whisked into the…