Tabla de contenidos para March 2025 en Delicious UK

March has to win the award for the most hopeful month. Soon we’ll have the spring equinox, our clocks will pull forward, and all those patient bulbs and buds will finally get their moment to shine. It also has the perfect balance of cosy and cold, so it’s a great time to hunker down with a good project. I can’t think of a better one than making one (or all?!) of our world-class cheesecakes (p76), whether you’re feeling retro (hello, Viennetta-inspired mint-choc slice) or, like me after a recent Spanish minibreak, you can’t stop banging on about the beauty that is Basque cheesecake. Or perhaps you’ll become obsessed with our cover star, a stunning set cheesecake with the flavours of the coffee-shop order of the moment – blueberry iced latte.…

THE FOOD HISTORY BIT Pancake Day (4 March this year) must rank as one of our most popular celebrations. The religious name for it is Shrove Tuesday (to ‘shrive’ meant to confess and be forgiven for your sins) and it marks the beginning of Lent and the run-up to Easter. But what’s that got to do with pancakes? Lent commemorates the 40 days Jesus spent fasting in the desert, and Christians would purify themselves by abstaining from eating food such as meat, eggs, fat and milk. Before Lent, all the foods people couldn’t eat needed to be disposed of to avoid temptation, and the most effective (and pleasurable) way to do that is to use them up making pancakes. To prepare yourself for the privation of Lent, search ‘pancake recipes’…

From Colchester to Cardiff, from Whitley Bay to Worthing, the maestro Rick Stein is going on tour this March to share stories from his 50 years in food and television. Rick’s stories will be centred around his approach to cookery, food trends old and new and countless anecdotes about a life devoted to food. With insights from the kitchen, musical highlights, pauses for poetry and tales of globe-trotting adventures, Rick presents a chef’s table of culinary entertainment. For information on dates and tickets, visit rickstein.com/tour…

Cheshire Day takes place on 30 March. On this date in 1300, King Edward I granted the county its Charter Of Liberties, which led to the county becoming a key provider of the nation’s cheese, silk and salt. Festivities will focus on food, from award-winning producers and restaurants to celebrations of Cheshire’s traditional food history. Did you know, for instance, that the Roman salt mines of Northwich were crucial to the distinctive flavour of cheshire cheese? Find out more at visitcheshire.com…

1. CUPPA, ANYONE? Kitchens should be a riot of colour and personality – I’m not into the muted neutral and grey colour schemes that seem to be all the rage these days (does that mean I’m the one with bad taste? No – it’s everyone else). This kettle offers a kitsch pop of clashing blues, greens and oranges, with Bodum’s reputation for quality behind it. Bodum x MOMA Ettore electric stainless steel kettle, £60, selfridges.com 2. WONKY CHOCOLATE You’ve heard of wonky veg, and you may have heard of the food-rescue heroes at Wonky Coffee. Now they’ve turned their attention to fine Swiss chocolate – and you can get hold of ever-so-slightly cracked bars (or even surplus bars from overproduction) for a fraction of the retail price. They come in…

“These versatile fried fish fritters can be served as a starter, a canapé or as part of a meal. The combination of chickpea flour (also know as gram or besan flour) and rice flour gives the batter a great texture and the layering of flavours in these pakoras all comes together when fried. If your early attempts at making this don’t turn out as you’d hoped, please persist and try again. Adjusting the oil temperature when frying or the thickness of the batter in which the fish is fried, as well as ensuring the fish is completely dry when it’s battered, all make a huge difference. Once you perfect this recipe, it will become part of your repertoire. Serve the pakoras with a coriander or peanut chutney” A BIT ABOUT…

SCHNITZEL CHEAT SHEET • It was invented in 19th-century Vienna (though some claim the Ancient Romans were the first to bash and breadcrumb meat) • The word is a diminutive of the German ’sniz’, meaning slice • In Austria and Germany, a classic wiener schnitzel (viennese schnitzel) must be made with veal – in fact Austrian law demands it • The Japanese version of the dish, made with pork loin, is tonkatsu TIPS FOR THE BEST SCHNITZELS To bash the meat flat, a rolling pin will do, but for a proper, sheet-like schnitzel, a meat tenderiser/hammer is best. To flour or not to flour? You don’t need to flour your schnitzel before coating in egg and breadcrumbs. Generally, adding flour gives the egg something dry to stick to, but flourless…

March is the perfect time to practise something that’ll improve your cooking throughout the rest of the year. For me, that’s mastering a few top-class sauces. Whenever I eat out I judge the restaurant (privately, of course) by the sauces coming out of the kitchen. Any chef worth their salt will deliver rich, decadent elegance through their sauces. They can and should be the one element of the dish that ties everything together. ADAM’S THREE GREAT SAUCES, PLUS VARIATIONS AND SERVING SUGGESTIONS I’ve chosen these three stellar sauces because they’re repeatable, easy to learn and all three can be tweaked or adapted to make another delicious sauce PEPPERCORN SAUCE The base for my peppercorn sauce also makes a fantastic dijonnaise sauce with the simple addition of 50g dijon mustard. You…

Of all the recipes we produce, there are some that are guaranteed to go down an absolute storm. Category-wise, it’s the four ‘CHs’ – chicken, cheese, chocolate, cheesecake – that tend to reign supreme. Cheesecake is probably the most crowd-pleasing of all the crowdpleasers: it’s easy to put together, a great medium for flavouring any which way you fancy, ticks both boxes of sweet and rich, and it’s entirely make-ahead. But not all cheesecakes are the same. Depending on your ratios of cheese to cream, the setting agent and cooking method, you can end up with wildly different textures and finishes. Here’s our lowdown of five of the most popular styles out there. THE NO-BAKE CHEESE + CREAM + SUGAR The large amount of cream cheese in this cake means…

ABOUT CODDLE FAN JP MCMAHON A chef, restaurateur and author, JP is culinary director of the EatGalway Restaurant Group, runs the Aniar restaurant and cookery school in the city and writes a column for the Irish Times. JP is an ambassador for Irish food and organises an annual international chef symposium in Galway called Food On The Edge. Follow JP on Instagram @mistereatgalway “Coddle, or Dublin coddle to be more precise, is a dish made famous by Irish writers from Jonathan Swift to James Joyce and Sean O’Casey. Traditionally, sausages and bacon were cut up, mixed with onions and potatoes and left to stew in a light broth, but modern versions can also include barley and carrots. It’s essentially a dish that grew out of poverty and famine, migrating into…

TALKING RHUBARB • Technically rhubarb is a vegetable – you eat the plant, not something produced by the plant – but its tart, zingy flavour means it’s usually treated as a fruit in cooking.• Rhubarb is naturally low in sugar and the stalk contains a small amount of oxalic acid, which gives it its distinctive sour taste. Just don’t eat the leaves – they contain enough oxalic acid to be bad for you.• The crop comes into season in March and April (depending on the variety), but from December to the end of March we enjoy ‘forced’ rhubarb – the plants are kept in the dark, meaning they grow more quickly, looking for daylight, sending up slender, pinker stalks.• Rhubarb plants love the cold and thrive in Alaska, Siberia and…

HOW TO WIN A PRIZE Complete the crossword puzzle correctly, take a picture and email it to info@deliciousmagazine.co.uk by the end of the month for a chance to win* JUMBO CROSSWORD PRIZE Win a Flapjackery Mega Box of 12 giant gluten-free flapjacks plus a jute bag, worth over £50. Made in Devon, the array of flavours includes clotted cream fudge and raspberry & white chocolate – all crunchy, crumbly and laden with golden syrup.** flapjackery.co.uk ANSWERS TO JANUARY’S CROSSWORD ACROSS 1 Horseback 8 Surimi 9 Kernel 12 Raft 13 Tapas 14 Turn 17 Annatto 18 Avocado 19 Falafel 22 Rissole 24 Sack 25 Crepe 26 Ziti 29 Gelato 30 Scales 31 Lobscouse DOWN 2 Olio 3 Stifado 4 Baklava 5 Cork 6 Muffin 7 Beluga 10 Breakfast 11 Indonesia 15…

WHAT DO YOU THINK? Is Claire letting the side down, or do you have something to declare at the kitchen confessional? Let us know on our social channels or at info@deliciousmagazine.co.uk I can’t keep it in any longer… I don’t own an air fryer. Nor can I see myself buying one, no matter how many times friends tell me they “can’t live without” theirs. It’s not that I’m snobby about air fryers – they use less energy, you need less oil, I get it – I just don’t want another appliance cluttering up the joint. My quiet acceptance of this fact, that I can blissfully ignore air fryer recipes for the rest of my life, has unleashed in me an avalanche of guilty kitchen secrets. Or rather, things I should…

Written from her Cotswold veg patch, the book follows the seasons. As well as a self-deprecating and heartbreaking picture of Kathy’s mental health struggles you’ll find warm, humorous, nature-packed restoration – and excellent recipes (like those on p108). Expect (at this time of year) a leeky rarebit and a story you can neither put down nor stop thinking about.…

STAR EMAIL Subject: Grown-up tastes From: Debbie Kenyon Children’s menus [Stirring It Up, February issue] aren’t an issue for my six-year-old granddaughter, who’s always been encouraged to eat ‘grown-up food’ and consequently dislikes most beige food, eschewing fish fingers and chicken nuggets. On a recent trip to Nottingham, she wanted squid and noodles for lunch, so off we went to Pho. When the crispy squid arrived, she went straight for the tentacles, dipped them in the chilli sauce, closed her eyes and said: “Magnificent!” But when her noodles arrived, she complained to the waitress that they’d forgotten the garnishes of coriander, Thai basil, lime and chilli dipping oil. What more can be said?! STAR PRIZE This month’s star email wins a Magimix Blender Power 3, worth £180. It helps you…

BOOK OF THE MONTH LUGMA Chef Noor Murad is the co-author of two Ottolenghi Test Kitchen cookbooks, and her first solo book is a vibrant, wholehearted celebration of the food of the Middle East. The ‘my’ in the subtitle – Abundant Dishes & Stories From My Middle East – is important: the scope centres on Bahrain, where Noor was raised, while taking in the flavours of surrounding countries. Lugma – Arabic for a bite or mouthful – is an inquisitive exploration of Murad’s past and wanting to breathe new life into the food she calls her own. The recipes are so appealing: coffee, cardamom and chipotlerubbed lamb chops might’ve been invented for my taste buds, and next on my list is burnt aubergines with fenugreek sauce, tahini and fried shallots.…

Because my stage persona is The Pub Landlord, I get given a lot of pints. It’s not a bad life! I get beers left at the stage door to drink with the show, but I can’t drink an 8% beer before performing. Last year we did our own beer – Guv Island – with Mad Squirrel Brewery in Hemel Hempstead – it’s a very delicious pale ale. I ‘drink’ on stage, but I use zero alcohol beer. It means I’ve drunk an awful lot of it. Kaliber was the alcohol-free beer when I first started 30 years ago. It had a really tart, fruity taste and it wasn’t very nice. They’ve got so much better since then. I think Guinness Zero is a revelation – it’s incredible. And I do…

A BIT ABOUT SHANE JONES A WSET-certified wine educator, Shane has a decade of experience teaching across the UK and Europe. He’s also a wine judge with the world’s largest consumer wine competition, Decanter World Wine Awards. Follow Shane on Instagram @shane_d_jones “This grape doesn’t like the weather too damp, cool or hot” THE JOYS OF PINOT NOIR Despite being notoriously difficult to work with, pinot noir is revered by grape growers and wine lovers for its ability to make one weep in delight at the pleasure it delivers when it’s exceptional. It’s happened to me. The grape has a thin skin, meaning the colour of wines made from it is rarely deep or intense. This also accounts for the lower or moderate level of tannins, giving pinot noir wines…

TEAM TRAD Egg mayo shouldn’t be messed with. It’s already perfect – a soft, pillowy, creamy showcase of just how incredible eggs can be. Piled on toast, dolloped on a buffet plate, eaten with a spoon straight from the mixing bowl; it’s a classic for a reason. Most of us, however, consume ready-made egg mayo, in supermarket sandwiches or premixed tubs. Make it yourself and it comes into its own. HEAD OF FOOD TOM SHINGLER ALL ABOUT THE RATIOS Developing recipes for simpler things is trickier than you think. It’s easy to make a good egg mayo, but how do you make a great one? It took a little fiddling with ratios, vinegars and timings, but after exploring every aspect of egg mayo engineering, I finally made my best-ever batch.…

Toadstool in the hole is a shroomy version of the sausage classic. Served with a rich cheese & onion polenta and miso gravy, it’s a dish that feels new and modern but with plenty of old-school comfort Toadstool in the hole Serves 3-4 Prep time 15 min, plus 1 hour resting Cook time 35 min MAKE AHEAD Making the batter in advance (you could make it in the morning) really does help to get the puffy rise you want from the yorkshire pudding batter. Keep the batter chilled, add it cold to the hot oil and, whatever you do, don’t open the oven before the time is up or your pudding will deflate. • 2 tbsp vegetable oil • 6-8 large portobello mushrooms For the yorkshire pudding batter • 140g plain flour •…

Get full of beans at deliciousmagazine.co.uk/beans Warm borlotti bean and tuna salad Serves 2 Prep time 5 min Cook time 5 min A pile of warm borlotti beans is imbued with fragrant rosemary, meaty flakes of tuna, crisp pops of red onion and plenty of olive oil and vinegar to create a dish that’s packed with protein and good-for-you stuff, yet tastes indulgent and satisfying. KNOW-HOW This is one of those dishes where it pays off to get great-quality tuna, beans, vinegar and olive oil. Do make sure you buy tuna packed in oil as the stuff packed in brine can have a woolly texture and not much taste. Borlotti beans, speckled when raw, are also sold as rosecoco beans and go by various different names, including cranberry beans in the…

I was born with a condition called retinitis pigmentosa. My parents didn’t realise they were carriers of those genes. I was having problems in school seeing the chalkboard and had tests done when I was six. Your eyesight deteriorates, as mine has over the years, firstly with night blindness. I was embarrassed about it when I was younger because I was different and I didn’t know anybody who had that condition. I tried to hide it and struggled so much. Since I was a little girl, I’ve loved cooking and baking. My mum had arthritis, so I helped around the house. I remember doing a full English breakfast for my mum and dad. I went to catering college and loved it, but it was a challenge. I knew after a…

SEASON'S EATINGS SPRING ONIONS Equally brilliant sliced and sizzled, charred whole or scattered over dishes like a herb, spring onions are probably my best-loved veg. My favourite way of eating them is cutting them into 5cm lengths and throwing into a stir-fry – they don’t dissolve in the sauce and remain nice and snappy. BLOOD ORANGE It’s getting near the end of blood orange season, so make the most of them before they disappear. There’s nothing better than the combination of blood orange, rhubarb and pistachio – such bright vibrant colours and flavours in a month where there isn’t much in season. SPINACH Often thrown into dishes as an extra for vaguely healthy purposes, spinach can offer so much more. Try chopping it finely and cooking it down into a…

Improving the quality of our soil, which has been depleted by modern farming methods and chemical fertilisers, is recognised globally as an important step to combat climate change. A thriving, diverse community of microorganisms in the soil (the soil microbiome) helps our crops to grow better, captures carbon and cleans up pollutants. Art is a good way to digest complex topics, so the new exhibition at London’s Somerset House, Soil: The World At Our Feet, has arrived at the right time. On at the venue’s Embankment Galleries until 13 April, it invites the audience to think about soil as more than just dirt, emphasising how it’s the foundation of all life on Earth and celebrating the everyday encounters we don’t realise come from soil. Tickets from £10, somersethouse.org.uk…

HAMPTON MANOR COOKERY SCHOOL, WARWICKSHIRE Overlooking the beautiful walled kitchen garden of the 45-acre estate and hotel, the cookery school is just one of the many gems of this food lovers’ paradise and shares the space with two sustainabilityfocused restaurants, including the Michelin-starred Grace & Savour. You can start your sourdough journey with bread and butter making, learn the basics of fermentation or try your hand at rolling fresh pasta. Our food team’s Emily Gussin enjoyed the two-hour cinnamon bun course, saying, “We made the dough and filling from scratch, learning clever hacks along the way. The recipe card given out is now on my fridge, ready to make my next batch at home.” hamptonmanor.com/workshops…

Your most treasured food memory? Making my daughter’s first pizza. We love making them and to see her enjoy her first one was something we’ll never forget. Signature recipe? Brussels sprout bhajis. I’d challenge anyone not to love them (even my father-in-law’s a fan). What’s been your biggest cooking adventure? Learning new skills. We attended the fish and meat courses at Malton Cookery School, and gained our WSET Level 2 Wine qualification. Favourite weird food combination? Corned beef, chips and pickled onions. My dad would make it when I was younger. It just reminds me of my childhood. Most used cookbook? Rick Stein’s Long Weekends. The variety of recipes and the TV show were brilliant. Favourite celebrity chef? Angela Hartnett on the Dish podcast with Nick Grimshaw – it got…

A BIT ABOUT ROSIE MACKEAN A chef, food stylist and dinner party revivalist, Rosie trained as a chef before spending two years working in London kitchens. Obsessed by cookery books and TV programmes, she turned her passion into a career working on cookbooks and shows such as Nadiya’s Family Favourites. She has a popular Substack, The Dinner Party, and published her first book, Good Time Cooking (Pavilion Books £26) in 2024. Follow Rosie on Instagram @rosiemackeanpastaqueen ROSIE'S MENU FOR SIX Leek and spring greens soup with soft eggs and crispy capers Picanha with parmesan fonduta, radicchio, anchovies and shallots Blueberry queen of puddings with brown sugar meringue “Soup is often pigeonholed as being a safe option when you’re entertaining, but its strength is that it can be made in advance.…

ABOUT EXPLODING BAKERY Oliver Coysh (left) and Tom Oxford started the Exploding Bakery in Exeter back in 2011, fuelled by their love of cake. These recipes are from their second book, out now (see p44). If you’re not lucky enough to live in the Devon city and visit their café, you can order traybakes, letterbox brownies and more for delivery at explodingbakery.com. Their cakes are also available in London’s Fortnum & Mason, as well as cafés, delis and farmshops across the UK. See what they get up to on Instagram @explodingcafe Far breton Serves 4-6 Prep time 10 min Cook time 50 min Specialist kit 20cm round cake tin EASY SWAPS For an alcohol-free version, try soaking the fruit in apple juice. • 50ml Somerset cider brandy, morello cherry brandy,…

What’s new in the world of beer? What’s coming next? These are questions I’m often asked and my crystal ball never seems to reveal the right answers, so I’ve given up making far-reaching predictions about the ever-exciting world of beer. Instead, I look around at what I see and what I hear, and these are some things to look out for in 2025: • Alcohol-free (AF) beers are still trending, so you’ll continue to see AF versions of popular brews as brand extensions – your favourite ale or lager could be next to go booze-free. • Nitro beers The popularity of Guinness in the UK right now means we’re seeing more beers infused with nitrogen gas (see right). • Flavoured beers are on the rise. That might be a lager…

TECHNIQUE 1: Lessen the water, up the starch Pasta is made from flour, so when you boil it, some of the starch from the pasta escapes into the water. Recipes ask you to add a splash or two of the cooking water to the sauce when adding the cooked pasta to it because the starchy liquid acts as an emulsifier, binding the sauce to the pasta. You can take this approach to the extreme. Reducing the amount of water you use to boil your pasta increases the ratio of starch in that water, and the starchier the water, the easier the emulsification. When you’re making a sauce with ingredients that have a high fat content, such as the egg yolk, cheese and rendered guanciale fat in a carbonara, the more…

Level up your air fryer game at deliciousmagazine.co.uk/airfryer Air fryer salt and pepper tofu Serves 2 Prep time 10 min, plus at least 1 hour brining Cook time 15 min A mixture of white pepper and sichuan pepper with red and green chillies gives salt and pepper tofu its special punchy taste. Cooking it in an air fryer gives a crisp coating without the need for lots of oil. BE A BETTER COOK As well as seasoning it, soaking the tofu in salty, garlicky water makes it firmer so it crisps up better in the air fryer. • 3 tsp fine salt • 1 tsp garlic powder • 280g firm tofu, cut into 3cm cubes • 1 tsp ground white pepper • ¼ tsp sichuan peppercorns, crushed to a powder • 1½ tbsp…

Somewhere in the veg garden, slightly obscured by weeds, there are parsnips. But where? Their wooden naming label has been pilfered by the spaniel and their greenery has died back over the winter, decomposing in a wet, frosty sludge. Plus, it’s already March and I’m a messy gardener (being tidy isn’t good for wildlife – that’s my argument anyway), so the raised beds are mostly bare or littered with spent foliage and it’s a job to discern what’s what. BURIED TREASURE The parsnips, though, will quite happily remain ensconced in the soil for months. It’s just a matter of finding them. I poke the earth gingerly with a fork, trying to avoid skewering them with a muddy tine. It would be such a waste to have to consign even a…

1 Saltimbocca (veal in prosciutto with sage) comes from? a) Milan b) Naples c) Rome d) Genoa 2 Black Country pub classic, a cob is a… a) Bread roll b) Sausage roll c) Scotch egg d) Pickled egg 3 Which aperitif is made in Marseillan, a port in southern France? a) Suze b) Ricard pastis c) Dubonnet d) Noilly Prat vermouth 4 Which US president reputedly said, “You can tell a lot about a fellow’s character by his way of eating jellybeans” a) Lyndon B Johnson b) Ronald Reagan c) Jimmy Carter d) Bill Clinton 5 The cookery term chiffonade means… a) Beat until silky b) Cut into thin strips c) Wrap tightly around d) Baste regualrly 6 Who was the first presenter of the TV show MasterChef? a) Loyd…