Tabla de contenidos para January 2022 en Delicious UK

January is rethink month. Well it is for me, anyway. Not resolutions, but a rethink: what to change, what to try to do better, what to ditch, what I’d like to learn or know more about. And if ever there’s a time to do that it’s now, after almost two years of the pandemic, when so much of what we thought we knew, relied upon and understood has been turned upside down. We have lost people we loved, and old-fashioned employers have had to admit working from home was a) possible and b) often more productive – although less creative and good for the soul. In my experience, a mix of office and home, people and silence is perfect. So... If you’re in any kind of rethink mode, Debora Robertson’s…

RECIPE: JEN BEDLOE. PHOTOGRAPH: MAJA SMEND. FOOD STYLING: JESS MEYER. STYLING: LAUREN MILLER Scotch woodcock Serves 1 Hands-on time 10 min • 1-2 slices bread, toasted • Knob of butter, plus extra to spread • Patum Peperium The Gentleman’s Relish • 2 medium free-range eggs, beaten and seasoned • 1 tsp crème fraîche • 1 tsp drained capers in brine (optional) • 1-2 anchovies, drained and sliced in half lengthways • Snipped chives or chopped parsley to serve 1 Toast the bread and, while it’s still hot, spread with butter and The Gentleman’s Relish. 2 Melt some butter in a non-stick frying pan. Once foaming, add the beaten eggs, then cook over a low heat. Use a wooden spoon/ spatula to lightly fold the eggs as they set to make soft curds, allowing the uncooked egg to run…

*CONTRIBUTIONS MAY BE EDITED FOR SPACE/CLARITY AND ARE PUBLISHED ON THE BASIS THAT CONTRIBUTORSHAVE THE AGREEMENT OF ANYONE MENTIONED FOR ANY PERSONAL INFORMATION TO BE PUBLISHED Your letters this month were a welcome reminder of how important cooking is in our lives. It’s a chance to learn new things, to challenge ourselves, and to share a love of food with those nearest and dearest to us. So our Star Email this month wins another year’s subscription to delicious. ! FOR YOUR CHANCE TO WIN... Let us know your thoughts on this month’s issue by emailing us at info@deliciousmagazine.co.uk*…

DAVE MYERS Si and I first met in a pub next door to Tyne Tees Television back in the Nineties. He was sitting near the pool table and I remember him shouting to the landlord, “What’s the curry today?” and ordering pints while the rest of the crew had white wine spritzers. I said, “I’ll have what he’s having.” I’m a real worrier. I’ve wasted a lot of my life worrying, and my wife gives me a proper talking to about it because it doesn’t accomplish anything. Being aware is good, but when it starts to gnaw away at you it’s not. I’m trying to worry less. I think younger people are often more aware than the older generation when it comes to food. They’ve really embraced veganism, for example.…

Around about now, when the house still smells gently of cloves and cinnamon and I continue to pick stray pine needles out from between the floorboards, my peace is disturbed by the buzzing mosquito of wellness that is all those ‘New Year, New You!’ adverts. Frankly, it makes me question how the old me managed to drag my sorry carcass through the old year. And yet, drag it I did. In fact, there was no ‘drag’ about it (unless you consider that rather OTT lipstick bought at the airport beauty counter). Last year was one of the most dramatic of my life. So much so that the ‘new year, new me’ finds herself living in a totally new country. “For someone entirely resistant to change, it’s exhilarating. I feel like…

Cheesy vegetarian lasagne Serves 8 Hands-on time 20 min, plus resting Simmering time 45-55 min Oven time 25 min MAKE AHEAD Make the sauce to the end of step 3, cover and chill up to 2 days ahead. Complete the recipe to serve. KNOWHOW Blanching the pasta speeds up the cooking time and helps keep the dish saucy. Cook the pasta for 1-2 minutes less than the pack instructions. Refresh under cold water, then toss with a little oil to stop the sheets sticking. • 3 large aubergines (about 400g each), halved lengthways • 2 onions, quartered • 80ml extra-virgin olive oil, plus extra to drizzle • 6 garlic cloves, thinly sliced • 1 tsp chilli flakes • Finely grated zest 1 lemon • 2 x 400g tins whole peeled tomatoes • 2 tbsp tomato purée • Small bunch…

1 Farmhouse Mature, Kinda Co A firm but creamy cashew cheese with a rich cheddary tang. Great for the cheeseboard but also tasty in sandwiches or stirred into pasta. £5.99 for 120g, thekindaco.com 2 Smoked Vegan Cheeze Ball, The Naturally Vegan Food Company A soft, smoky blend of cashews, tofu and spices, rolled in paprika and flaked almonds. Moreish and great on crackers. £25 for 3 x 150g, yumbles.com 3 Ethiopian spice, Tyne Chease Perfect with a generous dollop of chutney, this tangy cashew cheese is matured for three weeks and infused with warming berbere spices. £7.95 for 160g, tynechease.com 4 Greek Style, Kinda Co A convincingly crumbly feta-style cashew cheese with a fresh, briny tang. Marinated in oil, garlic and herbs, it’s ideal for salads. £6.99 for 140g, thekindaco.com (available…

Pineapple and rum sticky toffee pudding Serves 4-6 Hands-on time 20 min Oven time 30-35 min Specialist kit 20cm x 20cm square brownie tin, lined with baking paper or a liner MAKE AHEAD The pudding and sauce can be made in advance. Store the pud in an airtight container at room temperature. Store the sauce in a covered container in the fridge and gently reheat to serve. • 200g medjool dates • 175ml freshly boiled water • 25ml rum • 1 tsp bicarbonate of soda • 175g self-raising flour • ½ tsp salt • 85g butter, softened • 75g light soft brown sugar • 75g dark soft brown sugar • 1 tbsp black treacle • 2 medium free-range eggs, beaten • 100ml whole milk (or use pineapple juice from the can) • 50g crystallised pineapple, chopped (optional) For the base/topping • 50g butter, softened…

It’s my job to drink beer. It’s an enviable career choice, for sure, and it’s everything you might imagine it to be: free-flowing pints, a fridge always filled with great beer, travelling the world to find the best brews… But even a professional drinker like me isn’t immune to the negative effects of alcohol. For every night I can’t quite remember, there’s a morning after I wish I could forget. For years I didn’t consider non-alcoholic beer because I didn’t think any of the options were worth drinking. But now they are. The brewing techniques have been perfected, there are excellent breweries opening that only make alcohol-free beer, and you can find any style or character of beer in alcohol-free form. The best examples can be thought of as great…

Serves 2 Hands-on time 20 min THRIFTY TIPS Dried black or pinto beans are cheaper than tinned. Soak them in cold water the night before you make the dish. The following morning you’ll need to simmer the beans for 45 minutes or until soft. Buy authentic Mexican corn tortillas in bulk from mexgrocer. co.uk – you can freeze them so you’ll have this breakfast at your fingertips whenever you fancy it. Please note: only 100% corn tortillas are gluten free. • 400g tin black or pinto beans, rinsed and drained (or 160g dried beans, soaked and boiled – see tips) • 1 tbsp sunflower oil for frying • 4 small corn tortillas (see tips) • 2 medium free-range eggs • 1 avocado, sliced • 50g feta, crumbled (or queso fresco if you can find it) • Chipotle chilli…

Truffle oil (from mushroom khichadi p58) • FANCY POPCORN – SERVES 2-3 Cook 70g popping corn according to the packet instructions. Melt 30g unsalted butter in a small pan. When foaming, add 2 tsp truffle oil and a pinch of salt. Drizzle the truffle butter over the popped corn, toss together, then serve. • TRUFFLED ROASTIES – SERVES 4 Heat the oven to 170°C fan/gas 5. Put 6 tbsp olive oil and 4 tbsp truffle oil in a large roasting tin and heat in the oven for 10 minutes. Parboil 1kg peeled and cut floury potatoes for 5-7 minutes. Steam dry, shaking to roughen the edges a little, then toss with 1-2 tbsp dry polenta. Add the potatoes to the hot oil and turn to coat. Sprinkle with salt, then roast for…

Good fats, plus fibre Chicken marbella sandwich Serves 1 Hands-on time 10 min HEALTH CREDS Nuts, olives and olive oil are rich sources of healthy monosaturated fats, while fennel seeds are good for digestion. Seeded sourdough or dark rye bread creates a filling meal with added fibre. • 15-20g nuts (hazelnuts, pine nuts, pecans or almonds), larger nuts roughly chopped • Large pinch fennel seeds • 60g greek yogurt • 4 tsp extra-virgin olive oil • 25g pitted green olives, roughly chopped, plus a little olive brine if from a tin/jar • 30g pitted prunes, roughly chopped • 1/3 celery stick, thinly sliced • 100g cooked chicken thigh or breast, cut into bite-size pieces • 1 tsp finely chopped green chilli (optional) • Handful salad leaves • 2 slices wholemeal, rye or seeded bread, lightly toasted if you like 1 Heat…

A bit about David Atherton The Bake Off 2019 winner wowed the judges with his intriguing flavours and healthy bakes. David now works as a global health advisor, and his cooking is influenced by his travels in Africa and Asia. He’s written a children’s cookbook and a column for The Guardian, and his first cookbook for adults is a celebration of food that’s full of flavour as well as being good for you. Kozunak plait Makes 1 loaf (about 10 slices) Hands-on time 25 min, plus soaking, resting and proving Oven time 30 min KNOWHOW Soaking dried fruit, nuts or seeds in water before you add them to the dough will prevent them from drying out the bread and keep them soft when baked. If using a stand mixer, mix…

PHOTOGRAPHS: MAJA SMEND, ISTOCK/GETTY IMAGES. RECIPE AND FOOD STYLING: JESS MEYER. STYLING: LAUREN MILLER Good things in season ALL THE GREENS… Brussels sprouts, kale, cabbages and leeks PALE AND INTERESTING... Cauliflower, celeriac, celery, chicory, jerusalem artichokes, parsnips,potatoes, salsify, shallots, swede and turnips Good things to make Lentil, chickpea and harissa soup Serves 6 Hands-on time 20 min Simmering time 30 min Heat 3 tbsp oil in a large pan. Finely dice 2 onions, 2 celery sticks and 2 carrots, then add with a large pinch of salt. Cook, stirring, for 10 minutes until the veg is softened. Add 4 crushed garlic cloves and 1 finely chopped preserved lemon (skin only; see p116), then cook for 2 minutes. Stir in 2 tbsp tomato purée, 1 tbsp rose harissa, 1 tbsp ras…

Whisky galore Scotch brand Johnnie Walker has opened an eight-floor attraction on Edinburgh’s Princes Street, including two bars (serving 150 different whiskies) and a shop – the place to pick up a bottle for Burns Night on 25 January. Tours include three drinks (tailored to your taste); enthusiasts can try special expressions straight from the cask in the cellar or join Johnnie Walker’s archivist for a scotch whisky history lesson. Tours from £25, johnniewalkerprincesstreet.com HELP NADIYA’S MISSION Nadiya Hussain is supporting WaterAid’s Thirst for Knowledge campaign. It aims to bring clean water and toilets to schools in Nepal and other countries, where girls often miss lessons during their period or due to the need to collect water. Nadiya says: “With clean water, toilets and soap in schools, girls can complete…

We asked: what do you consider a healthy recipe? Here’s what you said: Susan Naylor My starting point when viewing a new recipe is the calories: I generally prefer those that have 500cals or fewer per portion. Also, if I’m baking, I avoid recipes with more than 200g butter. Hazel Rollins Lots of vegetables (lots of colour), carbs (yes), good quality meat, fish, eggs, cheese (vegetarian food too, but I’m not into substitute meat), sensible quantities of salt, sugar and fat. Almost anything in moderation – including moderation. NO FADS! Barbara Rhodes I’m not concerned about calories but do like to cook with plenty of different vegetables, quality meat/fish/eggs/dairy and natural fats as opposed to seed oils. Small amounts of fruit – and I keep sugar and highly processed food…

Roast brussels sprouts with polenta, anchovies and mushrooms Serves 4-6 Hands-on time 45 min Oven time 15 min KNOWHOW A cross between sprouts and red cabbage, purple sprouts are sweeter and cook a little more quickly. Look for them at farmers’ markets. EASY SWAPS For vegetarians, replace the anchovies with a splash of soy sauce or try umami paste, available from larger supermarkets. • 600g purple (or regular) brussels sprouts – see Know-how • 6 garlic cloves, 4 crushed or finely chopped, 2 finely sliced • 8 anchovies, finely chopped • 1 tsp chilli flakes • 1 tbsp balsamic vinegar • 6 tbsp extra-virgin olive oil, plus extra to drizzle • 200g polenta • 50g buckwheat flour • 1 litre whole milk • 300g king oyster mushrooms, sliced lengthways • 3 rosemary sprigs, leaves finely chopped • 100g mascarpone 1 Heat the…

ROHIT’S STORY After working in some of London’s best-loved Indian restaurants such as Benares, Gymkhana and Jamavar, the young chef struck out on his own, opening Kutir in Chelsea in 2018 to great acclaim. He’s known for the creativity of his cooking and has also opened street-food joint Koolcha at Boxpark Wembley, selling stuffed north Indian flatbreads, curry bowls and cocktails. These recipes are from Rohit’s eagerly awaited first book, Tarkari (see p63). “This potato-stuffed bread originates from the Punjab region of India. Popular throughout western, central and northern regions of the country as a breakfast dish, it works equally well as part of a feast” Aloo paratha (potato-stuffed flatbreads) Makes 4-6 Hands-on time 30 min MAKE AHEAD Fill and roll the parathas up to a day ahead. Store between…

London-based Gabrielle Le Cocq is a purist. She spent five years experimenting before launching Mouse’s Favourite: “I’m interested in keeping the process as similar as possible to the way dairy cheese is made,” she explains. The vegan cheesemaker’s method involves blending soaked cashews with water and sea salt. The resulting ‘milk’ is cultured and inoculated with specific cheese moulds, then poured into moulds and ripened for up to four weeks. It’s part science, part art. “I have to adjust things according to my experience: there aren’t hundreds of years of history to draw from.” mousesfavourite.com…

COCKTAIL RECIPE ADAPTED BY NATHAN MCCARLEY-O’NEIL. PHOTOGRAPH: JOHN CAREY. ALWAYS DRINK RESPONSIBLY Cocktail of the month If Dry January isn’t a thing in your house, use up some leftover Christmas booze with this heady take on a rum-based classic from Claridge’s: The Cocktail Book (Mitchell Beazley £25) Fifth avenue daquiri Makes 1 cocktail In a cocktail shaker, shake 40ml Bacardí Ron Superior Heritage Limited Edition (or any good white rum), 15ml Graham’s 10-year-old tawny port, 10ml Lustau pedro ximénez sherry, 15ml lemon juice, ½ tsp (1 bar spoon) caster sugar and 1 dash of Peychaud’s bitters (from suppliers such as thewhiskyexchange.com) with ice cubes. Fine-strain into a chilled coupe glass.…

Mock duck noodle bowls Serves 4 Hands-on time 15 min KNOWHOW Mock duck is a vegan meat substitute made from seitan (wheat protein). Find it in the freezer section of larger supermarkets or at Ocado. For a perfectly jammy egg, cook it in gently simmering water for 7 minutes. Plunge into cold water, then peel. MAKE IT MEATIER Swap the mock duck for cooked shredded duck or chicken; omit the water. • 7 radishes, thinly sliced • Juice 2 limes • 2 tbsp sesame oil • 1 garlic clove, crushed • 1 thumb-size piece fresh ginger, finely grated • 300g shredded mock duck – we used Linda McCartney Vegetarian Shredded Hoisin Duck • 180ml hoisin sauce • 2 tsp rice wine vinegar • 600g frozen ramen noodles or 400g dried noodles • 2 spring onions, thinly sliced • 1 large carrot,…

Black bean nachos Mix cooked whole black beans with the salsa ranchera. Heat a small tin of evaporated milk with 150g cheddar in a pan until the cheese melts. Add hot sauce, then smother over tortilla chips with the bean salsa. Add guacamole and soured cream for Friday-night-in-front-of-telly heaven. Beans and rice bowl Mix cooked rice with cooked black beans, then season with fresh oregano and lime juice. Top with the salsa ranchera, sliced avocado, soured cream and pickled jalapeños for an easy weekday lunch. Brekkie burrito Warm a wheat flour tortilla in a dry pan until just brown, then fill with salsa ranchera, black beans, a fried egg and avocado. Squeeze over lime juice, then tuck in the bottom end, roll up and serve with hot sauce.…

EAT THE SEASONS: horseradish Even a small amount of this white root vegetable with a pungent peppery kick has health benefits: horseradish is rich in antioxidants that can help protect your cells against damage. Peel and grate it into mayonnaise, cream or other sauces to serve with roast beef or oily fish, such as salmon. Horseradish is in the same family as broccoli RED WINE BENEFITS… WITHOUT THE ALCOHOL Alcohol-free red wine has the same heart-health benefits as the real thing, a new study suggests. Scientists at Anglia Ruskin University say their findings debunk the idea that the occasional drink is good for your health. It’s the plant compounds in red wine known as polyphenols that confer the health benefits, not the alcohol. Facts you can trust Is it okay…

Follow Jen on Instagram @jenbedloe Golden rules STORING SPICES If you’re buying extra jars to make Rohit Ghai’s menu on p54, here are tips for keeping them fresh and potent. Small is best Buying in bulk is tempting, but spices – especially ready-ground – have a shorter shelf life than you might think. Consider how often you use each spice and buy accordingly. Try Spice Kitchen, Rooted Spices and Zest & Zing for small quantities. Grind to order Ground spices are convenient, but grinding whole spices as needed gives a better flavour – and whole spices stay fresher for longer. Invest in a mini spice grinder to make the task speedy. Lightly toast spices before grinding for the best results. Store smart Keep spices in airtight glass or metal containers…

The pleasure of umami isn’t limited to meat and dairy. If you make stock using dried porcini or cook with sun-dried tomato purée, you get a powerfully savoury, plant-based glutamate hit. And vegan ingredients such as nutritional yeast mean it’s possible to approximate the umami intensity of mature cheeses such as parmesan when scattered on pasta, gratins, salads and so on. Try this simple recipe. Vegan umami topping Makes about 100g Hands-on time 5 min • 100g cashew nuts • 3 tbsp nutritional yeast • ½ tsp fine sea salt (or more to taste) • ¼ tsp garlic salt 1 Put everything in a food processor and whizz together until reduced to a sprinklable powder. Taste and add more salt if needed. Keep in a sealed container in the fridge for up to 3…

Your buying choices make a difference Hot metal Fish in tins are all the rage, but the posh stuff with pretty pictures on doesn’t have to come all the way from Spain. Devon-based seafood chef Mitch Tonks’ new range, from small boats fishing England’s South Coast, is prime shelf candy as well as being tasty, with designs from Mitch’s wife Penny Tonks. Toss the ‘Brixham calamari’ (cuttlefish in ink sauce) with pasta and a squeeze of lemon; the Lyme Bay mussels escabeche makes a moreish snack with crusty bread. Other goodies include mackerel and sardines. £24 for a gift pack of 4 x 115-120g tins, therockfish.co.uk Pasta night upgrade Bored with spaghetti? Pastaio a Mano makes nerdily good air-dried pasta in south London with organic heritage-grain flours from independent farmers…

A SPECIAL WEEKEND BRUNCH Aloo paratha (potato-stuffed flatbreads) p55 Huevos rancheros (rancher’s eggs) p94 Scotch woodcock p9 David Atherton’s plaited loaf p120 HUNKERED-DOWN SATURDAY NIGHT DINNER Fifth avenue daquiri p79 Classic fondue p47 Petit salé aux lentilles p34 Rye & hazelnut blondies p96 SUNDAY LUNCH WITH THE FAMILY Whole baked chicken with North African spices p29 Creamy sprout and jerusalem artichoke gratin p42 Preserved lemon relish with broccoli p118 Pineapple and rum sticky toffee pudding p75…

STAR EMAIL ★ Subject: A decade of shared treats From: Caroline Wilkinson In 2011, my Mum started giving me a delicious. subscription for Christmas. I live in Geneva and she had it sent to her house, so when I came back to the UK I had the delight of discovering all the mags that had arrived. Mum passed away last month, and the first thing through her letterbox when I returned was the November issue. I can’t describe how comforting it was (she would have devoured the mushroom vol-au-vent on p62). Mum was gone but her gift lived on – I’ll be renewing the subscription in her memory. Subject: Christmas is back on From: Hannah I picked up the November issue yesterday. After my mum and brother’s premature deaths and…

When did you start cooking? I moved to Thailand at 23, fell in love with the food, and gradually the desire to cook took over. Since then, I’ve lived in China and been lucky enough to travel the world and collect recipes – that’s where my Instagram @clairsfoodtravels and blog have come from. Treasured food memory? My dad cooking on a Saturday night when he wasn’t working: kebabs with pitta bread, Peking roast duck and amazing Indian curries. “I’ve been lucky enough to travel and collect recipes” Top travel experience? Seoul, South Korea. From bibimbap to Korean BBQ, the food has a lot of attitude. It’s a fun place to dine out – everything is designed to be shared. Favourite family recipe? My mum grows tomatoes and every year makes…

IT’S COLD OUT THERE January at-home working (which so many of us are still doing) means icy hands and feet sitting in front of a computer. The solution? A quality wool blanket. Top of my wish list are Atlantic blankets, in particular this pure wool beauty in kelp green herringbone. From £65, atlanticblankets.com WINTER GLOW A cosy home needs clusters of candles, and St Eval makes beautiful gold-dipped hand-poured ones, like these pillar candles. Each is infused with glorious scents such as thyme & rosemary and orange & cinnamon. £17.99, st-eval.com DECO STYLE Here’s something to elevate your bakes: a gorgeously stylish cake stand made from jadeite-coloured glass, in a style reminiscent of milk glass from the Art Deco period. One to covet. £65, mylesfromhome.co.uk IT HAS TO BE FRESH…

Walking is wonderment for the soul Writer Kerry Fowler believes escaping outside is the best thing you can do this month. “I love to walk. When I don’t, my mind is more cluttered, my feet are at a loss. One of my most dazzling winter walks was a solo trek one morning in Hay-on-Wye. Boots clomping across the cast-iron grooves of fields, bare branches rigid in a hoar frost so beautiful it stopped me in my tracks: wonderment for the soul. Then, with body singing, back to the B&B for bara brith and steaming coffee. So I’d encourage you not to let winter hold you back from getting out and about. Pace the hills, follow canals, find new views in the city, seek awe in the trees – and feel…

“It’s the original sharing dish – an alpine favourite that never goes out of fashion. Fondue is quick to prepare (it’s essentially melted cheese with booze). The only effort is choosing what to accompany it. Happy dipping!” JEN BEDLOE, FOOD EDITOR ★ COVER RECIPE Classic fondue Serves 6 Hands-on time 15 min Useful but not essential Fondue set EASY SWAPS If you can’t find any reblochon, swap it for raclette or use more comté or emmental. • 1 fat garlic clove, halved • 200g comté or emmental cheese, grated or cubed • 200g gruyère cheese, grated or cubed • 150g reblochon cheese (weight with rind removed), cubed • 4 tsp cornflour • Freshly grated nutmeg to taste • 280ml dry white wine, such as riesling – or try beer • Good splash kirsch Accompaniments • Sliced salami or saucisson…

A few years back, a health problem forced me to ditch dairy. Mostly it was a doddle, but when it came to giving up cheese I came unstuck. These days things are different, as alongside the big-brand dairy alternatives, a small but growing number of vegan cheesemakers have been quietly perfecting their craft. Handmade in small batches using largely organic ingredients and traditional cheesemaking methods, their plant-based products have all the hallmarks of authentic artisan cheese. But are they any good? Sisters Charlotte and Rachel Stevens certainly think so. They opened La Fauxmagerie, the UK’s first plant-based cheesemonger, in London in 2019, and have been rushed off their feet. “It’s not just vegans,” says Charlotte. “We have customers with dairy allergies or intolerances, and people worried about their cholesterol.” CRAFTING…

Dressed in burgundy sneakers, jeans and a soft mustard sweater, Yotam appears from his office and I am, once again, struck by how handsome he is. I remember Claudia Winkleman’s behaviour when she presented him with a gong at the Fortnum & Mason Food and Drink Awards a few years ago. Suave and urbane, right down to his black patent shoes, Yotam approached the stage as Winkleman made a huge heart shape in the air and pretended to swoon. “Governments can have all the summits they like, but Yotam could make us give up beef in favour of aubergines — and not by preaching about it” Indeed, it’s easy to think Yotam has everything: looks, intelligence (his master’s thesis was on the philosophy of the photographic image), success – he’s…

How can a drink with 0.5% alcohol be called ‘alcohol free’? Drinks that weigh in at 0.5% ABV or below are considered alcohol free in the UK, which means they can be bought by anyone and sold without a licence. Scientists say the tiny amount of alcohol in these drinks is processed by your body by the time you’ve drunk them. If you’re keen to avoid alcohol altogether though, you might prefer to look for alcohol-free drinks that say 0% on the label. See steadydrinker.com for a detailed guide. The lower alcohol drinks here are a good choice if you want to cut back and enjoy lighter versions of popular wines and spirits. Match of the month Torres Natureo Muscat 2020, Spain 0.0% (£5.99, down to £5.50 2-18 Jan, Sainsbury’s)…

Pork tenderloin with warm fennel and butter beans Serves 2 Hands-on time 15 min, plus resting Oven time 30-40 min Useful to have Probe thermometer EASY SWAPS We used aged balsamic, which is thick and sweeter than regular ‘table’ balsamic. Brush the wrapped pork with 1 tbsp runny honey or maple syrup instead if you prefer. Swap the butter beans for cannellini or borlotti. • 2 rosemary sprigs, leaves picked, half finely chopped • 4 garlic cloves, crushed • 2 tsp fennel seeds • 2 tsp salt flakes • Pinch chilli flakes (optional) • 5 tbsp olive oil, plus extra for drizzling • 1 pork tenderloin (about 450g), any silvery sinew removed • 6 prosciutto slices • 3 tbsp aged balsamic vinegar (see Easy Swaps) • 1 large fennel bulb, trimmed and cut into 6 wedges • Grated zest and juice…

Makes 16 squares Hands-on time 15 min, plus cooling Oven time 40-50 min Specialist kit 20cm square brownie tin, bottom and sides greased and lined EASY SWAPS Swap the hazelnuts for pecans or walnuts. For a boozy twist, replace the espresso powder with 2 tbsp whisky or bourbon. NEXT TIME For a stronger nutty flavour, toast the rye flour in a dry pan over a low-medium heat for 6-8 minutes, stirring all the time, until lightly golden. • 100g blanched hazelnuts • 200g white chocolate, chopped • 150g unsalted butter • 120g golden caster sugar • 100g dark brown sugar • 2 medium free-range eggs • 1-2 tsp espresso powder (optional) • 1 tsp vanilla extract • 180g white rye flour (see Next Time) • 1 tsp ground cardamom or cinnamon 1 Heat the oven to 160°C fan/ gas 4.…

Up to 20% of the UK population believe they suffer an abnormal reaction to a food – which makes home testing kits a highly lucrative market. Just provide a few hair strands or a drop of blood, or have your ‘electromagnetic field’ analysed to find out what foods to eliminate from your diet, then bingo – your health problems are solved. At least that’s what the companies selling these tests would have you believe. No wonder they’re having boom times. However, the NHS, the British Dietetic Association (BDA) and many nutritionists advise against such tests because the science they’re allegedly based on is unproven. Sue Quinn separates fact from fiction Google ‘food intolerance tests’ and page after page of advertisements come up, with prices of tests ranging from £20 to…

ILLUSTRATION: ISTOCK/GETTY IMAGES I see the ads everywhere. “Groceries delivered in 10 minutes” and “What you want, when you need it” they yell. First, the rise of instant takeaway apps alienated us from our communities by removing the social interaction of a trip to the local chippie. Now the convenience has extended to groceries. In these ridiculously lazy times, even the simple task of walking to the corner shop has become too much to ask. “Why have we become so willing to let others do our chores for us? Why do we expect to have everything now, now, now?” New apps are popping up all the time. When once you might have done a small food shop at a local grocer or supermarket, now, with a tap on a screen,…