Tabla de contenidos para September 2022 en Delicious UK

10-minute recipe. Balsamic fig and goat's cheese bruschetta Serves 1 Hands-on time 10 min Slice 4 figs in half vertically and put in a frying pan, cut-side up, with 1 tbsp olive oil. Sprinkle with 1 pinch each salt and caster sugar, then set over a medium heat. Bring to a sizzle and cook for 3 minutes, then flip over the figs and add 2 tbsp balsamic vinegar to the pan. Cook for another 3 minutes, tossing occasionally, until the vinegar reduces to a syrup. Remove from the heat. Spread 2 slices of toasted sourdough bread with 50g soft goat's cheese (or torn mozzarella). Arrange the figs on top with a handful of rocket, drizzle with more olive oil and enjoy. Per serving 678kcals, 36.1g fat (12.3g saturated), 21.3g protein,…

BETWEEN THE SEASONS Ginugo (p63) Tomatoes with peaches, grapes, feta & oregano (p93) Confit duck legs with shoestring fries and plum ketchup (p25) Pears with chocolate almond sauce (p107) • As summer turns to autumn, tomatoes, plums and pears create a stunning fruit-forward feast – with a refreshing cocktail to start. Make the duck, ketchup and pud the day before so you can enjoy the day itself. CROWDPLEASER FEAST Mozzarella, quick-pickled plums and burnt leek salad (p22) Parmigiana-stuffed breaded chicken supremes (p76) Meemaw's margarita pie (p56) Maamoul (p60) • Having friends over? This menu can easily be scaled up for a crowd. Kick things off with a bright salad before an indulgent chicken main and a retro pud. Snack on Lebanese maamoul while you sip leftover tequila. PROJECT PRESERVE British…

voices in food. Music is my recreation and my taste is wide. I'm a big opera fan. I also DJ, so I'm always listening to new tracks, ambient house in particular – Orbital, Chicane. And at the other end of the scale, I love Simon and Garfunkel, Tracy Chapman. Do I sing along? I have a voice that can clean ovens, so I try to avoid it. From the tender age of two or three… I would be serving in Dad's restaurant. My brother and I would be dressed up in our mini tuxes and dicky bows, walking around the restaurant and soaking up the smells of prawn toast, spring rolls and sizzling beef. We'd dance with the customers and just be part of the furniture. It was a wonderful…

the challenge. What would you do with a spare £800? Maybe a weekend away, or how about a fancy new coffee achine? Or maybe you would rather spend it duplicating a bunch of ingredients that are already sitting in your cupboards? Right now in the UK, 9.5 million tonnes of food are wasted every year, with household food waste making up a staggering 70% of this figure. We bin nearly 20% of all the food we buy, resulting in the average household wasting £800 of edible food a year. According to Catherine David, director of collaboration and change at Waste and Resources Action Programme (WRAP), this equates to the average UK household throwing away eight meals a week. No one likes a wagging finger and no one can be perfect…

The recipe Serves 4-6 Hands-on time 10 min Simmering time 15 min Oven time 1 hour 850g floury potatoes (such as king edward or maris piper), peeled and cut into even chunks – about 5cm 4-5 tbsp vegetable oil 220g Stilton ✪ 3 spring onions, finely chopped 1 tsp chilli flakes 1 Heat the oven to 180°C fan/ gas 6 and put in a large oven tray to heat up. Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 8-10 minutes. Drain and let them steam dry for 2-3 minutes. 2 Pour the oil into the baking tray and return it to the oven while the potatoes are drying. Put the dry potatoes in the hot oil and roast…

voices in food. “Maamoul are semolina-based Lebanese date cookies traditionally designed for Easter, when the cookies are shaped into a round with a hole in the middle to represent Jesus's crown of thorns. They're made all year round, though, in different shapes, whenever there's a big celebration or a family reunion. You have to make each one individually by hand, so they're a labour of love. Back in Lebanon, my mother would share the work with her friends as there are a few stages –shaping them, moulding them and decorating them – and they're made in large batches to give to friends and family. Mum's friends would come to our house for a whole day of making the cookies, and she would go to her friends’ homes when it was…

Great beer shouldn't be cheap. It's made with barley and hops that grow on farms and are tended over months. Maltsters turn that barley into malt. Hop farmers wait until the right moment to pick the perfect hop, and each variety has different costs (imported hops tend to be way more expensive). Head brewers train for years, and fellow brewers, engineers, packagers, drivers, marketing and sales people and more all play a role in transforming those plants in the ground into the beer in your hand. But great beer doesn't need to be expensive. As much as I want to champion smaller brewers and local beer shops, many of us (me included) opt for the cost and convenience of the supermarket. Browse the shelves and you'll see a spectrum of…

The recipe Serves 4-6 Hands-on time 20 min Oven time 40 min MAKE AHEAD Make the toffee sauce up to 3 days ahead and keep in an airtight container in the fridge, or freeze for up to 3 months. Defrost if necessary and warm through in a pan on the hob over a medium heat before serving. The crumble mixture can be made up to 3 days ahead and kept in the fridge in a bag or airtight container, or in the freezer for up to 3 months. Defrost (if frozen) and top the crumble just before baking as instructed in the recipe. Leftovers can be stored in an airtight container in the fridge for up to 2 days. EASY SWAPS Change the sauce spices/flavourings to whatever combination takes your…

health matters. Tomatoes are easy to love for their taste, their colour and their health credentials. The British season continues well into September (which you'll know if you grow your own), and we can't get enough of ’em. Luckily, Claire Thomson has a glut of healthy recipes that make the most of this glorious ingredient TOMATOES THE HEALTH CREDS Luscious to eat and cook with, tomatoes are also a gift to your body THE MOST COMMON COLOUR Ripe red varieties are a rich source of a red pigment called lycopene, which is a powerful antioxidant - a compound that protects cells from damage. Studies have linked lycopene to improved skin health and a lower risk of heart disease and cancer. Lycopene is fat soluble and better absorbed by the body…

be a better cook. “Got a glut of courgettes? More runner beans than you know what to do with? Overwhelmed by a mountain of tomatoes? Here's how to use your freezer to provide you with a ready supply of sun-soaked sundries well into winter” In summer, when hedgerows are bursting with berries, veg patches are overflowing with produce and even supermarket tomatoes taste like, well, tomatoes, it's easy to take the abundance for granted. But in just a few weeks these seasonal treats will either be unavailable or replaced by pale imitations from overseas. Freezing fresh produce might seem like a last resort – the two words sound like polar (pardon the pun) opposites – but do it right and you can capture the flavours of fruit and veg at…

Your master recipe DIY harissa Makes 360g Hands-on time 20 min Oven time 20 min Specialist kit Clean jar SCALE IT UP You can double or treble the ingredients for a bigger batch – cook the shallots for a little longer if the pan is crowded. KNOWHOW This is full-on spicy. To make it milder, remove the seeds from the charred chillies. 250g long red chillies 80ml extra-virgin olive oil 4 shallots, finely sliced 4 garlic cloves, finely sliced 2 tsp cumin seeds 2 tsp caraway seeds 2 tsp coriander seeds 2 tbsp tomato purée 2 tsp caster sugar 1 tbsp red wine vinegar 3 tsp sea salt flakes 1 Heat the oven to 180°C fan/gas 6. Arrange the chillies in a single layer on a large baking tray. Dry…

Add a splash of the vinegar for the last 10 minutes when making caramelised onions, splash on as a glaze for mushrooms, or drizzle over veg or meat before roasting. Alternatively, swap it for the vinegar used in these recipes –search for them at deliciousmagazine.co.uk. Sticky glazed balsamic onions with sausages The apple flavours in the vinegar will pair perfectly with pork and sweet onions Little gems with hazelnuts and red wine vinegar Grilling lettuces transforms their flavour, while vinegar and nuts add tang and texture Chocolate vinegar cake with sour cherry compote For a fruity twist, swap the artisan malt vinegar for Willy's Live Apple Balsamic Vinegar…

Complete the puzzle, take a picture and email it to info@deliciousmagazine.co.uk for a chance to win* CROSSWORD PRIZE Win Pip & Nut's range of palm oil-free peanut and almond butters, including cherry bakewell almond butter and crunchy maple peanut butter, PLUS a bundle of chocolatecoated nut butter cups. Worth over £50**. See pipandnut.com for more information and recipe ideas Across Down ANSWERS TO CROSSWORD NO. 42: ACROSS 1 Manchego 7 Aesop 8 Kombu 9 Royale 10 Fork 12 Hock 14 Kirsch 17 Laver 18 Tonka 19 Drambuie DOWN 1 Musty 2 Napoli 3 Hoki 4 Gumbo 5 Harry Hill 6 Buckwheat 11 Pistou 13 Cover 15 Sense 16 Gram THE FOOD QUIZ IT'S WHAT COFFEE, CAKE AND SOFAS WERE MADE FOR 1 Spain, Italy and France were the biggest wine exporters…

Debora Robertson's guidance on having people to stay sparked discussion [Jul, p39] From: Ilona Kosmowsky One issue I'd like advice on: money. If you have people staying, of course you'll provide food and drink. As it's not a thing to ask relatives for a contribution, what are the rules when friends or friends of friends stay? Who can afford to cater for all of them? Do I as a guest go shopping with the host and offer to pay? Or buy some items that got used up? Debora also suggests visits to local restaurants. Who pays the bill – the host, everyone or the guests? Debora replies… I wouldn't have anyone to stay who I couldn't have a frank talk with about it. I'd say, “Times are tough at the moment…

star of the season. Umeboshi are Japanese pickled plums, used to give a complex, salty-sweet-sour kick to dishes. Traditionally they're made with ume plums (which are actually a type of apricot) and coloured with red shiso leaves, but regular European plums can be fermented in the same way KNOW YOUR PLUMS This wonderful fruit usually sports mottled purple skin with blushed-yellow flesh, but there are dozens of varieties out there in gardens or sold in farm shops and grocers. Ranging in colour from green to yellow and in flavour from jammy to sour, each is suited to different dishes. Here are some interesting varieties to cook with. MIRABELLE These small, bright yellow (sometimes rosy pink) plums are from the French region of Lorraine and are revered across Europe for their…

make.eat.share. Smoky jollof Serves 4-6 Hands-on time 15 min Simmering time 1 hour 20 min LERATO'S TIPS Smoked paprika is a cheat to add the smoky flavour to the jollof rice that's typically achieved in West Africa through cooking on firewood or coals. I also love adding vegetables to jollof – raid your fridge for leftovers. Jollof rice is best cooked low and slow for perfectly plumped grains. Check it at intervals – if the sauce dries out and the rice is still not cooked, add a little more water or stock around the edges, gently pushing the grains towards the centre without stirring. A burnt bottom is perfectly acceptable and even encouraged, as it infuses the grains with more smoky flavours. 300g long grain or basmati rice, thoroughly rinsed…

Cocktail of the month A riff on the hugo, a northern Italian spritzer, this is a drink to eke out the last days of summer before we grudgingly accept that autumn's done come. Ginugo Serves 1 Half-fill a tumbler with ice, then pour in 30ml gin and add a good splash of elderflower cordial. Tuck in several mint leaves, squeeze over a lime wedge and drop it in, then top up with prosecco, finishing with a splash of soda water. Serve immediately…

simple. Steak and lentil salad with rocket salsa verde Serves 2 Hands-on time 20 min Simmering time 30 min BE A BETTER COOK Showcase this steak at its best - ensure it's at room temperature before you cook it, then let it rest for at least 5 minutes after cooking. Covering it in foil will keep it warm, and the resting will result in much juicier meat once it's sliced up. 2 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 100g green lentils (we like beluga) 800ml vegetable stock 200g cherry tomatoes, halved Finely grated zest and juice 1 lemon 2 tbsp oregano leaves, chopped 1 British sirloin steak (around 250g) 90g rocket 30g cornichons, drained 2 tbsp capers in brine, drained 1 Heat 1…

Chorize (From chorizo with beans, pasta and pangrattato p73) • CRUST AND CRUMB Leftover chorizo makes a handy seasoning. Whizz roughly chopped bread and chorizo in a food processor into crumbs, then gently fry over a low-medium heat until crisp. When the mixture is crunchy and glossy, use it to coat chicken or fish before it goes in the oven for a delicious crust (or scatter over pasta just before serving). • ULTIMATE BAR SNACK Slice leftover chorizo into coins as thin as you can manage, then arrange in a single layer on a baking tray lined with baking paper. Put another sheet of baking paper on top, followed by another tray, then bake in a 180°C fan/gas 6 oven for 10-15 minutes. Leave to cool, then bask in the…

A recent survey by the BBC of more than 4,000 adults found a quarter of them were living with chronic pain, defined as pain that lasts longer than three months. Of those, 25 per cent took opioids for pain relief. Applied to the whole of Britain, that means millions of people are suffering from pain every day and having the quality of their life diminished. The NHS website suggests exercise, physical therapy, continuing with work, painkillers and even meditation as ways to manage chronic pain. There's no mention of diet. Yet a growing body of evidence suggests that a dietary approach and/or taking specific supplements can be as effective as, and sometimes better than, medication. “There is increasing evidence that, certainly for some people, changes in diet, including the addition…

COMPETITION WORTH £300 EACH 3 BUNDLES OF GOODIES TO BE WON The Cooks&Co range features award-winning ingredients sourced from around the world, and it offers something for everyone - from beginners looking for ideas to keen cooks seeking exciting flavours. These include Jackfruit, a vegan-friendly source of protein and fibre known for its ability to absorb flavour; Sweety Drop Peppers, mini jewel-like peppers to enhance salads, pizza or pastas; and Tri-Colour Jalapeños, which add colour and heat in equal measure. Cooks&Co also has a collection of recipes to showcase the range, including a slow-cooked Asian beef and lotus root stew, perfect for everything from weekend entertaining with friends to budget-friendly batch cooking – see the Cooks&Co website or Instagram feed for more inspiration. There's a reason the Instant Pot Duo…

bite-size break. MINE'S A WEISSE Beer is an integral part of German culture, so a visit to a beer garden is a must. The city's oldest is Prater (prater-biergarten.de/en), where you can drink beers from light to dark under chestnut trees on Kastanienallee, a stylish street. For a modern spin, head to BRLO (en.brlo.de) in the Gleisdreieck area, where a creative team brew on site. The sour beers rock, and there's a vegetable-focused menu to match. If a stellar schnitzel is calling, check out Zollpackhof (zollpackhof.de/en), where you can choose between the wood-panelled dining room or a seat by the river Spree, with its views over the German Chancellery. KAFFEE, KUCHEN… AND CURRYWURST It's Germany's answer to afternoon tea, begun in the 17th century, so do as Berliners do and…

A TASTE OF SPAIN Before summer disappears over the horizon, you need to try Iberian foods supplier Brindisa's new gazpachos. The Tomato & Almond is a beautiful salmon hue (left); the Tomato & Beetroot is a rich purple; the original Tomato a bright crimson – and all taste homemade. For a dinner party, posh them up with chopped hard-boiled eggs, little bits of jamón and a drizzle of olive oil. Talking of olive oil… Spanish chef José Pizarro started his career at Brindisa before becoming a multi-restaurant phenomenon. His own-brand products include fruitily green olive oil and a tangy PX sherry vinegar. Gazpachos, from £5.45 for 1 litre, brindisa.com; 500ml Spanish extra-virgin olive oil and 250ml pedro ximénez reserve sherry vinegar, £22 the pair, shop.josepizarro.com Mouchi with a twist Looking…

STARTERS, SIDES AND NIBBLES Balsamic fig and goat's cheese bruschetta Bread-saver savoury pain perdu Courgette and cucumber fattoush with harissa and lemon Homemade houmous with harissa and chorizo oil Mozzarella, quick-pickled plums and burnt leek salad Not-quite-past-it vegetable, harissa and feta fritters with yogurt sauce Stilton roast potatoes Tomatoes with peaches, grapes, feta and oregano MAIN COURSES Baked tomatoes and eggs with basil, chilli and parmesan Chorizo with beans, pasta and pangrattato Confit duck legs with shoestring fries and plum ketchup Curried fish & bombay potato pie Fisherman's soup Fridge-rescue herb and leaf quiche with mashed potato pastry Harissa ‘saganaki’ halloumi Lamb and bulgur wheat meatballs with carrot houmous and feta Mango and lime piri piri…

Drive time The South West is a magnet for people drawn to its seductive combination of bucolic countryside, rugged cliffs, beaches, moorland and outstanding produce, but how best to seek out its gems? South West 660 is a new road-trip website ranging from Poole in Dorset to Watchet in Somerset via Cornwall and Devon (pictured). The cross-borders coastal tour is split into four regions to help plan your drive, with each section divided into bite-size routes (12 in total) flagging notable food, drink and points of interest. Useful. southwest660.com What's good now New in… Apples, cobnuts, elderberries, pears, oysters, venison, wild mushrooms Still wonderful… Artichokes, blackberries, butternut squash, carrots, celeriac, fennel, figs, salad leaves, marrows, peaches, plums, rocket, runner beans, tomatoes, watercress Last hurrah… Aubergines, courgettes, cucumber, mangetout, peppers, redcurrants,…

£15 & UNDER SPECIAL 1 FOUR IN ONE Habitat has long been associated with modern, affordable style, exemplified by these washable Evelyn placemats – a great way to brighten up your table for under a tenner. £7.25 for four, Habitat at sainsburys.co.uk 2 BAG A CLASSIC Twice a year, Borough Kitchen gets a big batch of porcelain seconds (with minor imperfections in the glaze) from top French porcelain maker Pillivuyt. Get them before they sell out! From £11 for a small 14cm × 14cm roasting dish, boroughkitchen.com 3 OVERNIGHTER Now that breakfast on the go is a thing again, you'll want this well designed, leak-proof Kilner jar for your overnight oats. It comes with a spoon and – clever –the stainless steel lid acts as a 50g measure for the oats. Look out…

Don't be tempted to eat these as you would a normal plum - they're very salty! Rinse under running water, then chop and use sparingly to add a sweet-sour-salty hit to dishes. • Try serving the plums alongside roast duck or pork • Whizz to a puree and add to salad dressing • Eat them finely chopped with steamed rice or sushi • Use the brine in a sour cocktail as you would a shrub (drinking vinegar) • Chop and stir through stews or salads as you would capers or preserved lemons…

voices in food. It probably started with Little House on the Prairie. Lying on the floor of my parents’ sitting room, homework ignored in front of me, I watched as Ma Ingalls pulled something out of that Walnut Creek stove: a fruit pie, a plate of molasses cookies, a ham, some cornbread or a batch of fluffy biscuits. Later, it might have been repeats of the Mary Tyler Moore Show – an early lesson in what an independent woman looked like and the show that made me want to be a journalist, witnessing her disastrous veal Prince Orloff: a ‘light’ supper of veal, mushrooms, bechamel sauce, cheese… Or perhaps it was LA Law, with those glitzy restaurants and sushi dinners? The nearest I'd been to sushi in County Durham was…

drinks. Great news! Drinks editor Susy Atkins hand-picks her expert-choice wines under £10, a top vodka for less than £15 and a nifty gadget under £5 to keep open wine drinkable Well priced wines Caminada Malbec 2020, Mendoza, Argentina 13.5% There's plenty to enjoy in this fruity red - ripe blueberry, blackcurrant and damsons, and a sweet note of toffee. One for the last of the summer barbecues, to accompany grilled steak or lamb chops. £5.50, Sainsbury's Ya'Po Sauvignon Blanc 2021, Central Valley, Chile 12.5% A vivacious young Chilean sauvignon blanc, singing out with tangy citrus and passion fruit. It's well balanced, dry but not sour. A fine match for spiced seafood and Thai green curries. £6, Marks & Spencer Feinherb Thornicher Riesling 2021, St Michael, Mosel, Germany 10.5% Lipsmacking…

Parmigiana-stuffed breaded chicken supremes Serves 2 Hands-on time 30 min Simmering time 30 min Oven time 20 min MAKE AHEAD Prepare the chicken breasts up to the end of step 5 up to a day in advance and keep them covered in the fridge. KNOW- HOW Chicken supremes are chicken breasts with the wing bone still attached. Good butchers sell them, or you can get them from Ocado. Large chicken breasts will work too. 100g tomatoes, halved or chopped 1 tbsp extra-virgin olive oil 2 garlic cloves, sliced ½ tsp dried oregano Handful basil leaves, plus extra to serve 30g unsalted butter, at room temperature 15g parmesan, grated, plus extra to serve 2 free-range chicken supremes, skins removed ½ ball mozzarella, diced 75g plain flour 2 medium free-range eggs,…

News, nuggets of knowledge and advice you can trust. By Sue Quinn NEW LINK BETWEEN DIET AND DEPRESSION Spanish scientists have identified a link between depression and a diet high in proline, a common protein in meat, fish and dairy. In experiments on humans, mice and fruit flies, the team looked into why some people who ate lots of proline suffered depression while others didn't. It turns out people with certain gut microbes process proline more effectively than others and have lower amounts circulating in their blood. Researchers say the findings, published in the journal Cell Metabolism, opens the way for further research into diet-based treatments for depression. Good for you now CABBAGE Make sure crisp, crunchy, flavoursome cabbage is on your shopping list this month, as it's bang in…

How to freeze the harvest bounty with the help of blanching, open freezing and a secret weapon – ice cube trays Learn how to make a French classic, poires au chocolat, with Michel Roux Jr. His twist? An intensely chocolately sauce Facing a wet weekend? Whip up a batch of harissa paste, tweak it to suit your taste, then get using it in these fabulous new recipes…

be a better cook. “It's important to cook seasonally and this is a great dessert for autumn and winter. I love poached pears – they're so versatile. This recipe has vanilla in the syrup, but you could use cinnamon, allspice and star anise, or flavour the syrup with wine or a little bit of lemon zest. There are a hundred and one different ways to poach a pear. And don't throw away the poaching syrup – you can use it as a cordial or in a cocktail. Poached pears were something of a regular dessert at the old Le Gavroche, run by my dad and uncle, and they still feature in the restaurant today. We had them on the menu recently, poached in red wine. It's something you don't see…

• Easyjet flies from London Gatwick to Berlin daily from £26.99 (one way). easyjet.com • Buy a WelcomeCard (from €9) for unlimited access on Berlin's public transport, visitberlin.de WHERE TO STAY • Chinoiserie rules at Provocateur Berlin and its restaurant from celebrated chef The Due Ngo. Doubles from £130 room only. provocateur-hotel.com/en • Minimalist KPM Hotel & Residences near the Tiergarten has refined Asian cuisine at Dong A. Doubles from €225 room only. kpmhotel.de SEPTEMBER AVERAGES High temp: 19°C Low temp: 10°C Rainy days: 11…

in the know. Serial entrepreneur Will Chase has quite a track record of success launching food products. Tyrrells crisps and Chase vodka, both made originally from the potatoes on his Herefordshire farm, are household names. Will's latest business foray, Willy's Wellness, reflects the stage he's at in life: “I'm 60-something and recently recovered from illness. Now I want to have fun making products that are good for people, which reflects my outlook on life. The next chapter for me is fermenting.” In recent years, Will has learned a lot about healthy food and has been “greatly inspired” by the gut microbiome movement. “Fermentation is the future; it's natural, it's sustainable and it takes food back to how it used to be produced before modern society decided if it wasn't pasteurised…

Our symbols explained You can freeze all or most of the recipe. Unless stated otherwise, freeze the finished dish for up to 3 months. Defrost and heat until piping hot throughout. Vegetarian Vegan Gluten free Dairy free Recipes with the above symbols are suitable for special diets provided you choose appropriate free-from ingredients – check the label. Other recipes can easily be adapted for special diets – see our Know-how and Easy Swaps tips. Standard kit Our recipes assume cooks will have a food processor/blender/stick blender, an electric stand mixer/ hand mixer and a selection of pans, tins and casseroles, as well as compostable baking paper and kitchen paper. We give alternative methods for combining ingredients if possible, and specify the size of dish/tin needed if it's relevant. We also…

WHAT DO YOU THINK? Is more garlic always better, or can you have too much of a good thing? Let us know at info@deliciousmag.co.uk or start a chat in the delicious. Food Lovers group: deliciousmagazine.co.uk/foodlovers The news from New York City stopped me in my tracks. Increasingly, the city's poshest Italian restaurants are cutting down on garlic or, in the case of celebrity favourite Nello, doing away with it altogether. “Smelly and gassy” was the damning verdict of Nello's owner, Thomas Makkos, who put the matter to bed by saying his customers had thanked him for the ban. I'm no Upper East Side celeb, so maybe that explains why I don't understand this viewpoint. To me, a hefty kick of garlic is associated with hot, buttery bread, fresh tomato sauce…