Tabla de contenidos para January 2023 en Delicious UK

Scrambled eggs ‘carbonara’ Serves 2 Hands-on time 10 min BE A BETTER COOK Putting the pancetta in a cold pan and gently heating it allows the fat to render out completely and be incorporated into the eggs – if you start with a hot pan, the meat may burn before the fat is released. Remove the eggs from the heat just before they're fully done as they'll finish cooking in the residual heat. Put a large knob of unsalted butter and 100g pancetta cubes or chopped guanciale in a saucepan, then put over a low heat and fry for 5 minutes until crisp. Remove with a slotted spoon, keeping the fat in the pan. Whisk 6 medium free-range eggs with a splash of milk or cream and 50g finely grated…

PUBBY CREDS If ever there were a spot to make a beeline for on a mizzly January day, the Bell is it. Our visit was an impromptu one on a Friday with old friends who live nearby. There was a chill in the air, and walking into such a golden-glow setting, fires crackling in inglenook fireplaces, was a fine antidote to the howling gale outside. The views out front are of beautiful Norfolk countryside – so open and stark in the winter; so big and wide in summer. Dogs sniff your boots and wag their tail as you pass, and big leather sofas and chairs beckon you to sink down and forget about everything else for a couple of hours. THE BOOZE A good selection of cocktails, mocktails, real ales…

This month's star email wins a Fizz & Nibbles gift box from Dukeshill, worth £55 Online fine food producer Dukeshill is renowned for its hampers and gifts, ham cured the old-fashioned way, and its cured meats and charcuterie. The Fizz & Nibbles gift box contains cocktail nuts, parmesan & chilli sablés, chorizo jam, pork rillettes, stilton & almond sablés, Cornish sea salt thins and saumur French bubbly. dukeshillham.co.uk FOR YOUR CHANCE TO WIN… Let us know your thoughts on this month's issue by emailing us at info@deliciousmagazine.co.uk*…

1. BAGS OF STYLE Beat shopping bag plastic with a last-for-years tote – in this case a stylish, super-durable, spot-cleanable version made from canvas with leather and brass trim. Stanton large tote bag, 39 × 41 × 19cm, £35, daylesford.com 2. NATURAL LIGHT Beeswax candles are something special – they're all-natural and scent the air with a gentle aroma of honey. These are made in Yorkshire from English beeswax, hand-dipped and come as a pair. Sit the base on a flat plate for burning. Pair of English beeswax stubby candles, £12.50/£20, gracesisters.com 3. HOT CHOC TIME ECO PICK A mug made from 30% recycled china? Kew Gardens’ mugs are inspired by the colours of plants in the Royal Botanic Gardens and are designed to reduce landfill and carbon emissions. Each…

Dear James A cook's journey is a love affair starting with a knife, a spoon, a pot – and a plate full of ambition. And no one has a more poignant story to tell about that than you. You were born into slavery in the most famous family in slave history, the Hemings. At the age of nine, you and your other siblings, including your younger sister Sally, became the property of Thomas Jefferson, later to become the third US President. It's generally believed that your sister Sally went on to become the mother of several of Thomas Jefferson's children. In 1784, when you were 19, President George Washington appointed Thomas Jefferson as minister to France and he crossed the sea, taking you with him. In Jefferson's house in Paris,…

1. Unpasteurised milk is poured into giant copper pans: 16 litres are used to make just 1kg cheese. 2. Fermented whey from the previous day (the liquid left after the curds are removed) and rennet (an enzyme that curdles milk into curds and whey) are added to the milk. 3. The curds are then cut into tiny grains with a tool called a ‘spino’. The mixture of whey and curds is heated and the curds fall to the bottom of the pans. 4. The curds are strained through linen cloth, then transferred to large round moulds where the name of the dairy, date of production and PARMIGIANO REGGIANO are pressed into the still-soft cheese rind in pin dots. 5. After three days, the wheels are transferred to tanks of salty…

“These rolls are inspired by cacio e pepe, literally ‘cheese and pepper’, a classic pasta dish from Rome. They're fantastic on their own, but would also be great with a bowl of tomatoey pasta, as long as you're okay with an imminent carb coma” EDD KIMBER Cacio e pepe stuffed rolls Makes 6 Hands-on time 35-40 min, plus overnight resting and 1-1½ hours proving Oven time 20 min EDD'S TIP These are best served warm while the cheese is gooey. You can chill in a sealed container for a couple of days, then reheat at 160°C fan/gas 4 for 10 minutes. EASY SWAPS To make the recipe vegetarian use a veggie parmesan alternative. 250g plain flour, plus extra to dust ½ tsp fine sea salt 1 tsp fast-action dried yeast…

It can take seeing something through fresh eyes to make you understand its value and potential. This happened to me with pressure cookers 15 years ago. I had only used one for the odd batch of stock and to steam Christmas puds. Then one night my Brazilian sister-inlaw blew me away by cooking a quick version of feijoada for dinner – a bag of unsoaked black beans transformed by pressure cooking in 35 minutes into a rich, aromatic stew. I was converted. Years of experimenting since, constantly asking myself “Can I do this in the pressure cooker?”, have led me to believe that if you cook mainly from scratch, you can't do better than keeping a pressure cooker (or two) on the stove. Part of their versatility is due to…

Serves 4-6 “It's up to you what type of potato you use – floury or waxy (floury potatoes release more starch and give a denser finish). It's also optional whether you peel the potatoes or not. I tend not to because I want the nutrition from the skins.” Use butter to grease an ovenproof dish that will fit in your pressure cooker, then cut 1 garlic clove in half and rub this over the buttered dish. Arrange 500g finely sliced potatoes in the dish, seasoning with salt and an occasional rasp of nutmeg as you go. Gently whisk 1 tsp plain flour into 150ml whipping cream, then add 2 tbsp water and pour it over the potatoes. Dot the potatoes with a little more butter, then cover with a sheet…

We asked Jack Clarke, sustainable seafood advocate at the Marine Conservation Society, to explain why pollock is a good choice… Alaska's pollock fishery is one of the biggest in the world, with around 3 million tonnes landed every year. Despite this staggering total, it's a poster child for sustainable fishing, with most Alaskan pollock carrying the Marine Stewardship Council's blue tick. The nets used to catch these fish don't touch the seabed, so there's little collateral damage to the marine environment. With such consistent catches, Alaskan pollock finds its way into some wellknown favourites such as fish fingers. It's a hugely efficient business too, with all the trimmings turned into surimi (crabsticks to you and me). This budgetfriendly, mild flavoured, flaky white fish is a brilliant and healthy option. The…

drinks. NATURALLY LOWER ALCOHOL WINES Sturmwolken Riesling 2021, Pfalz, Germany 11% Super-refreshing dry riesling, alive with zesty lime and crunchy green apples. A proper palatewakener on its own, it's also one to match with spicy stir-fries and the egg-based dishes in this issue. £7.50, Sainsbury's The Blind Spot Pinot Meunier 2021, Yarra Valley, Australia 11% Sitting somewhere between a bright rosé and a light red, it's a highly likeable Aussie with juicy cranberry and red cherry. Smashing with cold cuts of chicken, turkey or ham. Pinot meunier is one of the grapes in champagne, here pressed into service in a still wine. £12.95, thewinesociety.com Nivola Lambrusco Grasparossa di Castelvetro, Emilia Romagna, Italy 10.5% A dark purple, gently sparkling lambrusco with blackcurrant and a hint of violets. Chill lightly and match…

make it every day. “I love how one-pot recipes are simultaneously delicious and practical. They deliver amazing layers of flavour, save on energy, reward you with very little washing up and make great statements in the middle of the dinner table.” Although I'm not a vegetarian, I do tend to cook vegetarian food most of the time at home. When I'm dreaming up recipes, seasonal vegetables offer me so much more inspiration than a piece of meat or fish. Indeed, Imade it my mission to make these recipes as appealing to meat eaters as vegetarians!” ALAN ROSENTHAL Potato, pineapple and cashew curry Serves 4 Hands-on time 10 min Simmering time 35 min “Although it has a fairly lengthy ingredients list, this curry is straightforward to make. It's sweet, sour and…

travel. THE COUNTRYSIDE ONE Leonardslee, near Horsham, West Sussex (leonardsleegardens.co.uk) CELEBRATORY CREDS It's a 19th-century Italianate house and woodland gardens rescued by South African entrepreneur Penny Streeter, with the restored Grade I listed gardens re-opening in 2019 and the house's transformation into a hotel completed in 2021. It's quite the destination. Plus: where else are you greeted coming up the drive by frolicking wallabies? (They were introduced by naturalist owner Sir Edmund Loder in 1889.) THE FOOD AND DRINK Interlude restaurant has won chef Jean Delport a Michelin star for its 18-course menu with an ethos of cooking food foraged or raised on or near to the estate. That includes everything from venison and rabbit to bracken(!) and sap tapped from birch trees (a map shows you where each course…

It's cold outside, and the overriding temptation is to turn the heating up a notch – except, no… What about the fuel bills?! Energy use is front of mind as we kick off the new year, and with that in mind we have 20 pages on shopping and cooking in a way that's kinder to your pocket – and the planet. As part of that, the team and I had a long debate about various energy-saving gadgets trending on social media, and we agreed on one piece of kit that's an essential purchase for any time-poor, energy-conscious cook. Turn to p62 to find out what it is. I'll put my hand up to say I'm a convert – and Catherine Phipps’ recipes provide tempting inspiration for adjusting my weekly cooking…

KNOCKOUT DINNER Parmesan and smoked paprika custards with quince soldiers (p45) Lamb, mint and harissa meatballs with trofie and frozen feta (p26) Snow eggs with almond crumb, mango sorbet and passion fruit (p30) Prepare the custards and the dessert in advance for an incredible three-course dinner that shows off a little classical French flair in the pud and plenty of vibrant flavour in the savoury dishes. Rich, indulgent and zesty! SPICE OF LIFE Mussel and egg pancake with soy beansprouts (p97) Za'atar and almond-crusted pollock with tahini, potatoes and cavolo nero (p80) Orange and poppy seed cake (p50) Festive food is great, but it doesn't offer much in the way of spice and zing. This trio takes inspiration from Thailand, the Middle East and France, with plenty of in-your-face flavour.…

“You can't beat a Scottish fried breakfast” Treasured food memory? Enjoying my nan's Welsh cakes, cooked on a traditional Welsh griddle, which I still own today. Favourite family recipe? My mum's lamb cawl – it's a comforting Welsh stew. Cheer-up meal? A Scottish fried breakfast with haggis, square sausage, bacon, fried eggs, tattie scones, mushrooms and baked beans. Foodie wish list? I'd love to go to Thailand and try all the local recipes. Cooking disaster? My first attempt cooking my dad gravy for his dinner when I was 10. I used a whole tub of gravy granules – it was so thick you could stand a spoon up in it. Drink order? Chai. I drink several cups a day. Or French chardonnay. Ideal weekend? I'd spend it on Vatersay in…

voices in food. I'm a lapsed skateboarder. Apart from it being a fun and occasionally dangerous experience, skating was important to me as a teenager because it was a gateway to music, art, fashion, films and bands – all these subcultures I didn't know about in my suburban British-Nigerian life. Restaurants are stories in themselves. I love that special moment of discovery when I've had a fantastic meal, experienced something I'd never seen before, am inspired by something completely unfamiliar. Food disarms people in a lovely way. There's a Chinese restaurant in London's Soho, called Wong Kei, that I really like. It has its own style – it would be almost disappointing if you went and they were overly nice to you! But I love that brusque style. My favourite…

“I absolutely love pies, and I've gained quite a reputation for them. They're great for using up leftovers, easy to prep ahead and go with every side dish under the sun – crispy potatoes and cabbage are my favourites” CHEF ROBERTA HALL-MCCARRON ABOUT ROBERTA She's at the forefront of Scotland's new wave of chefs. Roberta worked in restaurants in Scotland, Northumberland and Dubai before returning to her home town of Edinburgh, where she worked her way up to head chef at Tom Kitchin's Castle Terrace restaurant. There she met her now-husband Shaun, who worked front of house, and in 2018 the two of them opened their own restaurant in the city, The Little Chartroom, to rave reviews. They moved to a bigger venue in 2021, while also opening a wine…

MY COOKING YEAR: JANUARY voices in food. How are you doing? I hope you had a blissful Christmas full of family, friends and good food. For many of us, there's a price to pay for all these celebrations; a food hangover that means it can be deeply challenging to pull ourselves out of bed to face the daily tyranny of Real Life, when the bloodstream is equal parts gold chocolate coins and turkey stuffing sandwiches. The only thing that can make this feeling worse is the relentless, cheerless bombardment of advertisements and articles extoling us to embrace a ‘New Year, New You’. Please. Ho ho ho no, absolutely not. I quite like the old me, I'd just like her to be a little less tired. One of the aspects of life…

be a better cook. “No food sub-genre inspires as much zealotry as condiments. Love mayo? You probably fall into the Hellmann's or Kewpie camp, eschewing all others. Hot sauce is a whole other battleground: Tabasco, sriracha, Frank's – each has its army of followers. Crispy chilli oil, or chilli crisp, is the newest cult condiment in the UK, but has quickly become a must-have and I'm going to show you howto make it.” WHAT EXACTLY IS THIS STUFF? Chilli crisp – chilli oil complete with an edible ‘sediment’ of crunchy garlic, shallot, chilli and spices – has been used in Chinese cooking for centuries, but it only recently started gaining ground in the UK. The lip-tingling heat, addictive savouriness and endless variations (containing everything from tofu and peanuts to black…

Fresh green vegetables Put them in the pressure cooker with a splash of water. Bring the cooker up to high pressure, then immediately release the pressure for fresh al dente greens. For softer greens, add 30 seconds incrementally. Eggs Pressure cookers steam soft-boiled, mollet (fudgy-yolked) and hard-boiled eggs perfectly, plus even the freshest eggs peel easily. A soft-boiled egg takes 2 min. Put on a piece of tea towel/napkin and add just a splash of water. Roast beef! Sear a 500-750g beef joint all over, then put on a trivet over water (or gravy) and cook for 3-5 min, then release pressure naturally or faster, depending on how you like your beef cooked. Rest for 15 min before serving. Quick preserved lemon peel Put the juice, pared zest of 4…

HEAD OF FOOD TOM SHINGLER EXPLAINS WHY… “Pressure cookers can be used for pretty much anything, but my real ‘this gadget is amazing’ moment came when I first cooked pork shoulder in it for carnitas (Mexico's answer to pulled pork). What normally takes 6-8 hours on the barbecue or in the oven takes just over 30 minutes in a pressure cooker, leaving you with fall-apart meat ready to be shredded, then crisped up in a frying pan for tacos or stirred into chilli. It makes slow-cook meat weeknight-friendly.” Tom has a 3 litre Tower T80245 pressure cooker EDITOR KAREN BARNES IS A NEW CONVERT I was terrified of pressure cookers as a child as I have memories of my mum's, with its wobbly weight on top, hissing menacingly. How times…

It's a rare occurrence that a new beer style becomes popular all around the country. Most styles either come from a place of long-held tradition, such as stouts and pale ales, or they're riding a trend until the next big thing arrives. Around 20 years ago, though, a new style emerged, and it's become one of Britain's favourite beers: the pale and hoppy session ale. Pale gold in colour, the beers usually use American hops to give citrus, pine and tropical fruit aromas. Leaving a quenching bitterness, they have a low or moderate alcohol content, typically under 3.9% ABV. Different versions have evolved, often even lower in alcohol, giving us the hop flavour we love in a lighter brew. The style – which has many names, including pale ale, session…

NEXT MONTH Skye McAlpine's flourless chocolate and espresso cakes New Zealand ginger crunch Makes 16 squares Hands-on time 20 min Oven time 25-30 min Specialist kit 20cm square cake tin or deep tray MAKE AHEAD These slices will keep in an airtight container for up to a week. Vegetable oil to grease 300g plain flour 1 tsp baking powder 2 tsp ground ginger, plus 1 tbsp for the icing 265g unsalted butter, diced and softened llOg caster sugar 40g golden syrup 240g icing sugar, sifted 1 Heat the oven to 160°C fan/ gas 4, then grease and line the cake tin with oil and baking paper. Sift the flour, baking powder and 2 tsp ground ginger into a mixing bowl and stir to combine. In a separate bowl or in…

WARMINGLY WINTRY If the idea of hot Ribena sends you yearningly back to your childhood, you'll love Macclesfield-based Fruits of the Forage and its Winter Warmer Cordial (made with damsons and plums). It takes the best elements of the hot fruit drink, then spices them up for adults. Enjoy as a cracking non-alcoholic tipple for Dry January, or warm with cider or brandy for a fireside sipper. Bonus Brownie points: the company's USP is that it makes use of fruit that would otherwise go to waste. £8.40 for 550ml, fruitsoftheforage.co.uk Hail the king of British cheese! At the back end of last year, the British Cheese Awards took place for the first time since 2019. The Supreme Champion was Ashcombe, a French-style cheese modelled on morbier (the one with a…

From beef to palm oil, much of the food we eat raises difficult ethical and environmental questions – but did you know that even includes soy sauce? According to Jacob Thundil, founder of London-based Sozyë, our appetite for the dark, umami-rich condiment is contributing to the world's ever-worsening deforestation problem. “The soy sauce industry is heavily reliant on soya, and soybean farming is responsible for causing widespread deforestation and displacement of indigenous people around our planet,” says Jacob. SCOTTISH MAGIC Noya is Jacob's answer to the ethical dilemma posed by conventional soy sauce. Instead of being brewed from soya, it gets its umami punch from seaweed. “We brew our sauces in the UK using certified organic Scottish seaweed,” says Jacob. “Our seaweed is harvested from the remote and pristine shores…

Win a Flapjackery Taste of the West box of 12 giant gluten-free flapjacks plus a jute bag, worth over £50. Made in Devon, the flapjacks’ array of flavours includes clotted cream fudge and peanut butter brownie – all crunchy, crumbly and laden with golden syrup.** flapjackery.co.uk…

talking point. WHAT DO YOU THINK? Are diners being denied their salt rights, or are we being saved from high blood pressure? Let us know at info@deliciousmagazine.co.uk Oh, you low-class simpleton, the waiter's eyes said to me when I dared ask for salt at a fancy restaurant, followed by a quasi-polite: “The kitchen seasons every dish and requests that you taste the food first.” But I had tasted my food; it needed salt. At other establishments, with waiters similarly reluctant to hand over the salt, I've variously been told: it's because the chef has seasoned everything perfectly already; because the chef is gifted and talented; because this is a dining ‘experience’; because this chef is going to be a star (presumably one whose bestselling cookbook recipes will never end with…

STAR EMAIL Subject: Refreshingly honest From: Anon Thank you for the ‘A modern family Christmas’ first-person piece [Nov, p98] and to Tom Barlow for sharing. It was refreshing to read at a time when TV and magazines are full of idealised family Christmases that hardly any of us can live up to. My family includes divorce, bereavement and siblings in different countries, so I know what a stressful time it can be. With one-person households on the rise too, it's good to reflect these experiences. People spending Christmas on their own should be able to celebrate with wonderful food and not be relegated to a ready meal. There was excitement over November's flexible cover recipe [p138] from reborn bundt tin fans From: Kirsty I've had a bundt tin for several…

delicious. world. Follow us on social @deliciousmag @fionaglogan The Scottish way… with salt and sugar (and cream on boujee days) @themarissa.co It's cinnamon and maple syrup for me @cake_of_duty I like Indonesian savoury rice porridge topped with shredded fried chicken, fried onion, soy sauce, curry sauce, chilli sauce, celery… We call it bubur ayam. We also have sweet rice porridge with coconut sugar and coconut milk @jillybean037 Salt the porridge a bit while cooking and top with maple syrup. Make a whole milk moat @moyawareham66 Apple and cinnamon @arranlover With coconut yogurt, blueberries and granola @pendelton. norma Cooked the Scottish way, then the cream off the top of the milk, along with blueberries and honey. Heaven in a bowl JOIN THE CHAT Connect with other delicious. food lovers on social…

THE HERO Confit egg yolk Go beyond Italian ingredients when making sauces traditional ragù is transformed with Korean gochujang for a complex depth of heat and umami THE HERO Gochujang ★ COVER RECIPE Cavolo nero and confit garlic linguine with panko pangrattato Serves 4 Hands-on time 30 min BE A BETTER COOK To confit is a French technique which sees food submerged in fat (in this case oil) and cooked low and slow until soft. Cooking garlic like this transforms it into something mellow and sweet and leaves you with a delicious garlicky oil to boot. KNOW-HOW Japanese panko breadcrumbs are often regarded as the best you can buy. Due to the specific way they're made (using a special flaky bread), they crisp up more than regular breadcrumbs. Thankfully, they're…

food stories. Around the city of Parma in northern Italy, parmigiano reggiano is more than just cheese: it's part of daily life. On average, the locals consume 500g each of the umami-rich stuff every week. “We put parmigiano reggiano in almost everything,” Maria Chiara Passani from the Parmigiano Reggiano Consortium (PRC) tells me. “We use it like salt. It's in our DNA.” But parmesan producers have had it tough in the past 10 years. An earthquake, recession, Covid and a series of audacious parmesan robberies (the 40kg wheels of cheese are worth around €700 each) have troubled producers. And now there's another growing problem: counterfeit parmesan. The name parmigiano reggiano is protected under EU law, which means it can only be used for cheese made to the exacting standards demanded…

“Roasting may not be the most thrilling or theatrical element of cooking, but there's a world of difference between food that's little more than warmed up in an oven and food that's roasted, crisp and caramelised. In these times when many of us are thinking twice before turning on the oven, follow these tips to make sure you get the best results when you do.” TOM SHINGLER, FOOD EDITOR When I was learning to cook, it wasn't cheffy skills like constructing grandiose pies, spinning sugar marvels or piping pomme purée that taught me the most. It was the simpler things, the building blocks of cookery: knowing how to caramelise onions properly; the importance of seasoning at the beginning, middle and end of cooking; how acidity in marinades can transform flavour and…

To kick off this new page aimed at reducing waste, Emily Gussin shares ideas to use up unwanted bits of lemons, limes and more HOW TO FREEZE CITRUS The fruit don't defrost well if frozen whole – prep them first for best results: • Freeze slices or wedges of lemon, lime, orange or grapefruit on a tray, then transfer to a freezer bag once solid. Add pieces to drinks – ice and a slice in one. • Pour citrus juice into ice cube trays and freeze. Transfer to a bag once solid. Melt cubes straight into sauces, soups and stews at the end of cooking to add zingy flavour in place of freshly squeezed juice. • Stir grated zest into breadcrumbs and freeze in a sealed container. Sprinkle over gratins…

Spiced pot-roast chicken with wild rice and a quick coriander chutney Put a few fresh curry leaves (optional), a few coriander stalks and 2 bruised garlic cloves into the chicken cavity. Mix 15g butter with the grated zest of 1 lime and 2 tsp of your favourite curry powder, then rub over the chicken. Sear as in the main recipe. Remove and put 1 finely chopped onion, 2 tbsp chopped coriander stalks and 4 finely chopped garlic cloves in the pressure cooker. Fry for 2 minutes, then add another 2 tsp curry powder, 150g wild or brown rice and 250ml chicken stock or water. Dot with butter. Return the chicken to the pressure cooker and cook as in the main recipe. Serve with this QUICK CORIANDER CHUTNEY: whizz 1 large…

be a sustainable cook. W HY SHOULD WE EAT THEM? Put it this way: there's no reason not to eat pulses, and a whole host of reasons to eat more of them. “Pulses are a rarity because they tick every box. They're nutritious, they store and travel well, they grow well in different geographical zones – and they're good for the environment,” says Tim Lang, professor of food policy at City, University of London*. “Most foods have contradictions and tensions around aspects of the biosphere or human health, or trade and the economy – but not beans and pulses.” Because they're a high yield crop that requires little or no fertiliser, pulses are inexpensive; even in jars they're greatvalue in terms of taste and nutrition. They're filling and readily take…

Cocktail of the month This Dry January pick-me-up is from the refreshingly non-nerdy book 60 Second Cocktails by Joel Harrison and Neil Ridley (Mitchell Beazley £12.99). Brite-side Serves 1 Make a cup of earl grey tea in a small jug (no milk!), then leave to cool. Put some ice in a cocktail shaker, then add 50ml cloudy apple juice, 12.5ml freshly squeezed lemon juice, 2 dashes of Angostura bitters and 50ml cooled tea. Shake well, then strain into a small coupe glass. Cut a slit down the middle of a thin strip of lemon peel, twist the peel over the drink to release the oils, then place on the rim to finish. Per serving 20kcals, no fat, no protein, 4.8g carbs (4.8g sugars), no salt, no fibre…

Ready in 20 minutes Easy one-pan meal Only six ingredients One-pot wonder Chicken, lemon and orzo soup Serves 4 Hands-on time 25 min Inspired by avgolemono, a traditional Greek dish with eggs and lemon juice whisked up to thicken chicken broth, this light, creamy and zesty soup is perfect for cold winter evenings. KNOW-HOW The eggs are tempered with warm liquid before they're added to the main pot in this dish to prevent them from curdling. Make sure your eggs are at room temperature before you start – if they're cold, this can also cause them to scramble. DON'T WASTE IT Turn to p61 for ideas on how to use leftover lemon peel. 350-400g free-range chicken thigh fillets, any excess fat trimmed 1 onion, sliced 70g orzo 3 medium free-range…

A plan for all seasons It's not just eating our 5-a-day that's important – variety is crucial too. Experts say consuming different kinds of fresh produce helps cover all your nutritional bases. Eating seasonally is a great way to do this, and a new book makes it easy: Turnips’ Edible Almanac by Fred Foster (DK £27), from acclaimed fruit and veg supplier Turnips at Borough Market. It has a chapter for every week of the year, highlighting the products at their best that week with recipes. Look out for tasty ideas from Gordon Ramsay and Jamie Oliver. VEGGIE WOMEN AT HIGHER RISK OF HIP FRACTURE A new study involving women has found the risk of breaking a hip is one third higher for vegetarians than for those who regularly eat…

MADE FOR COMFORT If you're merely Veganuary-curious, you may be reassured to know our tester enjoyed this soup without realising it was plant-based. It gets its big flavour from seven types of mushroom and manages a good measure of ersatz creaminess too. A proper toast-dunker. Tideford Organics Creamy Mushroom Soup, £3 for 600g, Sainsbury's RICE IN A TRICE Tilda's ready-cooked rice pouches come in handy for nights when dinner prep time is non-existent. The newest is Masala Rice, with onion, garlic, tomato and, of course, masala spices. Heat in moments and serve with warmed leftover roasted root veg, lime pickle and a spoonful of yogurt for a speedy, comforting plateful. £1 for 250g, Tesco VEGANUARY SPECIAL HOW DID THEY DO IT? We're not given to hyperbole in delicious. but this…

Use it as you would soy sauce – dressings made with Noya and toasted sesame oil are great. Try it in these dishes for Chinese New Year (22 January). Find them at deliciousmagazine.co.uk Broccoli and mixed mushrooms in garlic black bean sauce You don't have to be vegetarian to love this stir-fry Stuffed bitter melon with black bean sauce The legendary Ken Horn often cooks this dish for Chinese New Year Jeremy Pang's General Tso's chicken This is an amazing recipe – one for spice lovers delicious. is delighted to support the Great Taste Awards…

1 Choucroute garnie is a hearty French sausage and cabbage stew. What wine is used to make it? 2 In Italy in 1641 the Pope declared there had to be 25 metres between…? 3 Madame Cholet was the personal chef to…? 4 Which country had the most (627) Michelin-starred restaurants in 2022? 5 Strozzapreti is a type of pasta, but what does the name mean? 6 There are usually about 10 segments in an orange. How many are there in a Terry's Chocolate Orange? 7 The clear gap in a wine bottle between wine and cork is called…? 8 What herb has a mistaken historical link with scorpions? 9 What is the usual barrel ageing time for VSOP brandy? 10 Which do you not have to do on a macrobiotic…