Table of contents for May 2023 in Delicious UK

I t's going to be quite a month… The coronation, three bank holidays and all the associated celebrations, plus it's destination Liverpool for the Eurovision Song Contest, hosted here rather than in Ukraine (what an honour it is to do so). Where there's gathering there's feasting – which is where we come in. We asked chefs and food writers each to create a celebratory dish, and the results are bunting-worthy. I love all six, but Vivek Singh's spicy take on scotch eggs and Sarit Packer's amaretto-laced baked cheesecake are standouts for me – recipes that combine a spark of difference with genuine moreishness (the two don't necessarily go together, trust me). I'm glad we have reasons to gather, as there's a lot of dissonance in the world right now and…

Inspiration, bite-size news, reviews & great stuff to do may moments. HELLO MAY! Clouds of frothy elderflowers will soon grace the hedgerows, usually appearing from the end of May and identifiable by their tiny star-shaped flowers and honeyed fragrance (just like the bottled stuff). Let their arrival herald the start of summer. Capture… elderflower blossoms at their best on a dry sunny morning to transform into cordial and more. Visit deliciousmagazine.co.uk/elderflower for foraging info and recipe inspiration. Join… Belvoir Farm's annual elderflower harvest in June. Every year the Leicestershire drinks producer calls on the community to help pick blooms from its own organic plants and wild from the Vale of Belvoir for its elderflower cordial – and it pays per kilo. belvoirfarm.co.uk Celebrate… summer's arrival at sweetly named family festival…

@catecooks_flindersisland Classic dry martini. Shaken not stirred @districtrish Summertime? French 75. Winter? Negroni @emmaenglishetc Moscow mule @princesslilly638 Harvey wallbanger @annewthne Margarita. Straight up. Salted rim. Or an old fashioned with bourbon. Really a toss up @spoonfulofscotland Does a gin and tonic count? If so, a G&T for daytime and an espresso martini for night-time @sarah.jackaman Dark and stormy @hbb281 Strawberry daiquiri @farnso The retro classic that is a brandy alexander @ottoandbelle Whiskey sour JOIN THE CHAT Connect with other delicious. food lovers on social @deliciousmag or join our Facebook group at deliciousmagazine.co.uk/foodlovers NEED MORE COCKTAIL INSPO? Frozen mango margarita, negroni punch, pomegranate spritz… That's one tempting drinks list. For cocktail ideas galore for your long weekend gatherings (plus a selection of non-alcoholic options), visit deliciousmagazine.co.uk/drinks – or turn to p99…

COOL BEANS Cirio is a big player in the tinned tomato world, but its latest move into beans and pulses ditches the metal in favour of more sustainable Tetra Paks instead. The borlotti beans in particular have a firm creaminess that's superior to the sometimes slimy texture found in cans. £1 for 380g, Morrisons GET TROPICAL Little Moons grew a cult-like following for its ice cream mochi, and its new range of Refreshos contains sorbet for a lighter, juicier flavour. The pineapple and mandarin ones are like a more sophisticated Solero – just try not to eat the whole pack in one go. £4.80 for six, Waitrose, Tesco and Asda TRAILBLAZER Cadbury Fruit & Nut always felt like a healthy chocolate growing up (yes I know: it definitely wasn't). This…

BREAD Different breads produce different sandwiches. Fluffy white and brioches are sweet with a pillowy texture; sourdough and rustic wholegrain loaves are firmer and stand out flavour-wise. Focaccia and ciabatta have pockets – great for soaking up sauces, while crusty baguettes and rolls add salty crunch. CRUNCH It's why we love crisps either in or alongside our sandwich, but it's an often overlooked element in the world of sandwich building. Crunch can come from something fried, fresh vegetables or even the bread itself. SAUCE No one wants a dry sandwich – it's why we butter the bread or add plenty of mayo. Just make sure the amount of sauce coats everything nicely without turning your sandwich into a sloppy mess. TANG Acidity is a key component of cooking (see p74)…

1 Which famous author created the ‘Naughty… but nice’ tagline of the UK Milk Board's cream cake advert starring Les Dawson? (a) Mary Wesley (b) Salman Rushdie (c) Fay Weldon 2 In which decade did the Food Safety Act make it unlawful to wrap fish and chips in newspaper? (a) 1990s (b) 1980s (c) 2000s 3 Nigel Slater called this food personality ‘The Queen of the Frozen Pea’. Who is she? (a) Diana Henry (b) Andi Oliver (c) Nigella Lawson 4 In 2011, what food from Northern Ireland was the first to gain EU protection (protected geographical indication)? (a) Lough Neagh eels (b) Armagh bramley apples (c) New season comber potatoes 5 Which British city still sends lamprey pies to the Royal Household to commemorate coronations and jubilees? (a) Bristol (b) Durham (c) Gloucester 6 How many male actors performed…

bank holiday special. “Traditionally a red jam is used for the centre of these cakes, which are buttery and very moreish” “This mixture holds its shape beautifully for piping, so use it for all shapes of piped biscuits” Gruyère and olive scone bake Makes 12 squares Hands-on time 20 min Oven time 20 min Specialist kit 30cm × 23cm roasting or traybake tin • 115g butter, softened, plus extra to grease • 450g self-raising flour, plus extra to dust • 2 tsp baking powder • 1 tsp salt • 225g mature gruyère, coarsely grated • 115g pitted black olives, roughly chopped • 2 large free-range eggs • 150ml whole milk, or more as needed 1 Heat the oven to 210°C fan/ gas 8 and lightly butter the tin (see Mary's…

Does your food sometimes lack zing? Learn how a splash of acidity can bring a new dimension to your dishes Short crust isn't the only pastry worth making at home. Flaky pastry is simple but satisfying… Are you ready to laminate? Find out all about herbs - how to keep them fresh or which ones to plant in pots, then use them in these fragrant recipes…

MARVELLOUS MARINATING Milk is great for marinating chicken, pork or fish. If you have a small amount to use up, put it in an airtight container with some spices and the uncooked protein. Marinate for 30 minutes at room temperature or in the fridge for up to 24 hours. The milk will impart delicate flavour, and if it's slightly sour the acidity will help tenderise the protein. MAKE A WHITE SAUCE It takes only 15 minutes to knock up a batch of white sauce, and you can add water or stock at the end if you don't have quite enough leftover milk. It will keep in the fridge for up to 3 days or in the freezer for up to 3 months. CHECKING IT'S OKAY TO USE — AND STORING…

Cocktail of the month Hello Europe! Raise a glass to the most fabulous music competition in the world with a proper Eurovision cocktail in honour of reigning champions Ukraine. Douze points Makes 1 Hands-on time 5 min SCALE IT UP It's easy to make a bigger batch of this cocktail for a Eurovision party - just mix larger amounts of the vodka and liqueur together in the same proportions, then pour glasses of pineapple juice and the blue mixture to order. You'll need a bag of ice too. How to make it Fill a large coupe or cocktail glass with ice, then pour in 100ml pineapple juice. Mix together 50ml vodka and 25ml blue Curaçao liqueur, then hold a spoon upside-down as close to the ice as you can. Slowly…

Ready in 30 minutes Nifty cooking technique Crafty new shortcut The oven does the work Instant veggie classic The mascarpone in this rich risotto is brightened and cut with fiery sweetness and smoky flavours, thanks to charring Burnt spring onion risotto with smoky tomato salasa Serves 4 Hands-on time 40 min KNOW-HOW Burning spring onions - and most alliums, for that matter - doesn't leave you with a bitter taste like most burnt foods. Instead, it unlocks a smoky sweetness that works wonders in all sorts of dishes; in this instance it helps to cut through the richness of the mascarpone, giving it a sort of soured cream and onion vibe. BE A BETTER COOK To separate an onion I into petals, you'll need your onion to be halved through…

bite-size break. COFFEE AND COCKTAILS Finns are world leaders in coffee consumption, so make it your fuel for exploring. Helsinki's cafés offer more than a flat white and cinnamon buns… Vegan cake hangout Andante (facebook.com/AndanteHelsinki) doubles as a florist, while a laundrette whirrs within Café Tin Tin Tango (facebook.com/tintintango). Or browse the fashions at fleamarketwith-caffeine Relove (relove.fi). For a craft beer, the no-frills One Pint Pub (onepintpub.com) has well kept Finnish brews – sip them outside looking over the Ruoholahti canal. Cocktails are big here too: Chihuahua Julep (chihuahuajulep.fi) – voted 2023 Best Bar in Finland - is a gorgeous speakeasy (ring the bell for entry) championing mezcal and tequila. SUSTAINABLE STARS AND A SIDE ORDER OF HISTORY The Nordic region's first zerowaste restaurant, the outstanding Nolla (restaurantnolla.com) cooks with…

WHAT DO YOU THINK? Do you meticulously observe seasonal eating – or should we relax a little? Tell us at info@deliciousmagazine.co.uk Back in the dark days of winter, an online acquaintance from the food world was bemoaning the fact that English asparagus season was still some way off. I replied that I wasn't waiting for it to start – I'd cooked some Peruvian asparagus from the supermarket that week. His response was a withering ‘oh dear’. The implication was that I was a crass oink for not following the holy rules of seasonal eating. I'd be treated the same if I bought some tomatoes, ripened under glass in Spain perhaps –‘sooo artificial and no taste’ –instead of waiting for summer. But what exactly are these food rules? And are they…

quick and easy. Elderflower liqueur jellies Serves 2 Hands-on time 15 min, plus overnight setting MAKE IT VEGGIE You can use half a sachet of vege-gel to make these jellies vegetarian; just whisk it into the sugar and water mixture before heating. SCALE IT UP This recipe can easily be doubled or tripled for a dessert to feed a crowd. Put 75g golden caster sugar and 200ml water in a saucepan. Heat until the sugar has dissolved, then set aside. Soak 2 gelatine leaves in cold water for 5 minutes until soft, then squeeze out the excess water and stir into the still-hot sugar syrup. Pour in 50ml elderflower liqueur, leave to cool, then divide between 2 serving glasses and chill overnight to set. When you're ready to serve, whisk…

Small, powerful and easy to use, the mini chopper purées, grinds, blends, liquidises and, of course, chops. With an 800ml capacity, it's compact and easy to stash away – ideal for smaller kitchens. The durable stainless steel blade makes light work of vegetables, nuts, herbs and spices, while the pulse function allows for control over texture and consistency. magimix.co.uk FOR YOUR CHANCE TO WIN A MAGIMIX MINI CHOPPER… Let us know your thoughts on this month's issue by emailing us at info@deliciousmagazine.co.uk*…

1. SALAD DAYS A bigger gathering usually finds me scrabbling around for extra salad servers (I always remember the plates, never big spoons). Made from mango wood with bamboo detailing, here's a set of two to use during this year's May bank holidays and for many more years to come. £25.75, east.co.uk 2. BONNY BUNTING ECO PICK Organising a street party and looking for celebratory bunting of the non-throwaway kind? The Country Crib is a Somerset-based company that makes everything from offcuts of used natural fabrics. Choose from a range of colours in the length you require (up to 10 metres). From £10 for 1 metre, thecountrycrib.co.uk 3. BEST BUY UNDER £15 For sweet morsels big or stacked-up small, parties need cake stands – but they're often pricey for something…

voices in food. I don't get anxious making cakes for special occasions. I'm a fan of being prepared. For Meghan and Prince Harry's wedding cake we had a replica in case anything happened to it. I hate waste, so any cake left over was donated. There's a great tradition of plein air [outdoor] painting in Los Angeles, where I grew up. I loved seeing artists on the side of the road with an easel and palette. My daughter enjoys painting and maybe, when I retire, I'll pick up my paintbrush again! Working with Alice Waters at Chez Panisse, I learned how to taste. Every day we'd taste everything we made and discuss each item; it taught me how to tweak and balance things. Alan Tangren, the pastry chef, would always…

stars of the season. This verdant makeover of the classic potato salad throws a whole bunch of springtime goodness into the bowl. Perfect for those first few alfresco get-togethers or light lunches when the sun starts shining Spring chicken and orzo pot roast Serves 4 Hands-on time 25 min Oven time 1 hour 25 min, plus resting KNOWHOW If you only have a 500ml pouch of fresh chicken stock, use that and top up with 300ml water – it'll still be better than a stock cube. • 2 tbsp olive oil • Bunch spring onions, roots trimmed • 200g asparagus • 1.8kg free-range chicken • 4 garlic cloves, crushed • 300ml dry white wine • 800ml fresh chicken stock (see Know-how) • 80g watercress • Finely grated zest and juice…

(a) A traditional English fruit cake baked by the Scottish biscuit maker McVitie's, including three gallons of Navy rum. (b) A five-tier red velvet and chocolate cake decorated with autumnal flowers, berries and sugar ivy leaves made by Sophie Cabot. (c) Another made by royal favourite McVitie's, to a recipe from Buckingham Palace chefs, using dark chocolate and Rich Tea biscuits. (d) Designed by Fiona Cairns, this 115kg fruitcake was made by the Royal Navy cookery school – a slice was sold for £1,850 at auction in 2021. (e) Claire Ptak (see p23) created this flower-strewn swiss meringue and buttercream lemon cake, soaked in cordial made from Sandringham elderflowers.…

Have you unfurled the bunting? Pulled the trestle tables out of the garage? Are you bookmarking ‘sharing dishes’ on your laptop? Because if you are, if you have, come sit by me. Let's chat. Our shared experience of the past few years has left me keen to celebrate any and all possible events, from a Winter Solstice dinner to the cat's birthday party (the latter had just as many candles as the former, though they went unappreciated by the guest of honour). And this month, not only do we have THREE bank holidays, it may not have escaped your notice that one of them includes a coronation, just in case you're planning a party in search of a theme… I grew up hearing my parents and grandparents telling their stories…

be a sustainable cook. Our herby cooking habits have changed over the past 10-15 years. “We're shifting from meat and two veg towards a more Ottolenghi-style tumble of flavours and textures, and herbs play a big part in that,” says delicious. book reviewer Mark Diacono (see p15), grower and author of Herbs: A Cook's Companion. “We've become more adventurous. We see that in the supermarket selection, which now includes things like lemon thyme and greek basil.” Where once we used jars of mixed herbs or, at a push, a sprinkle of fresh parsley, our foodie culture has led us into cuisines such as Georgian, Persian and Vietnamese that demand fistfuls of the green stuff. Sabrina Ghayour, queen of Persian cooking, is a major cheerleader for herbs. “Persian food is all…

For all the celebrations in May 2023! CROWDPLEASING WHITE Les Jamelles Viognier 2021, Pays d'Oc, France 13% Well balanced white, bright with juicy peaches and a hint of orange blossom, crisp on the finish. Fine on its own, but also stands up to a party spread of savoury snacks. £8.25, The Coop CROWDPLEASING RED EH Booth & Co Chianti 2020, Tuscany, Italy 13.5% An award-winning chianti with notes of red cherries and victoria plums, sprinkled with a little hazelnut and spice; medium-bodied and versatile. Good value too. £8.75, Booths GARDEN PARTY ROSÉ Freeman's Bay Riesling Blush NV, Marlborough, New Zealand 12% This makes a change from French rose: a pink riesling (there's a small amount of other, red grapes in it). It's dry (but not tart) and finely balanced with…

Bring on the jerseys! Widely demonised for being starchy and fattening, potatoes have been getting a bad rap – partly because we eat so many of them as chips. But they're actually a good source of potassium, vitamin C and B vitamins. With new potatoes in season, now's the ideal time to eat them in their healthiest form –with the skin on. Potato skin contains fibre, which is good for the gut and slows down the absorption of sugar, reducing blood sugar spikes. BRAIN HEALTH DISCOVERY New research suggests a lack of choline – a lesser known essential nutrient – may play a key role in the onset of Alzheimer's disease. Arizona State University scientists have discovered that a shortage may cause profound negative effects on the brain, heart, liver…

delicious. is delighted to support the Great Taste Awards Mr Vikki's Black Lime Chutney was born out of the post-Christmas lull that hits the food trade every year. In Penrith, Cumbria, this cold time of year is when things hot up for Mr Vikki's, producer of chilli sauce, chutney and pickle, as its new product development gets into gear. “Because it's a quiet time, we take the opportunity to work on new products. Last year we focused on a citrus theme,” says Adam Marks, the chef and self-confessed chilli head who started Mr Vikki's in 2005. FIRST TIME LUCKY From the beginning, an Indian-style lime pickle has featured in the producer's line-up, but Adam had always wanted to create a sweet version. Last year, he did just that, steeping chopped…

BANK HOLIDAY BLOWOUT ‘All the greens’ potato salad p37 Bangla mutton chops ‘King Charles’ p44 Strawberry daiquiri tart p66 Street party or not, the three bank holidays this month provide ample opportunity to get people round for a feed (in a little bit of sunshine, we hope…). Put these three dishes on the table and let everyone help themselves; there'll be no risk of leftovers. PICKY BITS (OR LOTS!) Pork belly tacos with broad bean ‘guac’ and pickled radishes p38 Prawn cocktail sub with avocado & Tabasco relish p30 Cheese and mustard straws p80 Tacos, sandwiches, cheese straws – three things it's near impossible to say no to. Serve them all together for a party or make snack time extra special when you need a little treat midweek. SUNDAY NIGHT…

in the know. THE PEPPERPOT DIARIES Andi Oliver shares the glorious diversity of Caribbean food, influenced by the islands’ indigenous peoples and “those who have come and gone”. She conveys the experience of a black British woman drawn to her roots, and the recipes – tea-brined spiced chicken, sticky star fruit pork chops – are great. As Oliver puts it, while there's “a dark shadow in the story… in our food there is light, joy and survival”. Recipe I can't wait to make: Aromatic shrimp curry. I didn't know that… Short ribs cooked in cola are a thing – and they're good. DK £27, out 27 April POMEGRANATES & ARTICHOKES Born in Iran, Saghar Setareh has lived in Italy since her 20s. Her debut shares the food culture of her…

delicious. world. Follow us on social @deliciousmag “Everything tastes better with butter” When did you start cooking? After leaving home at 19 and discovering I couldn't even boil potatoes. Then with four children it was essential. I love the alchemy of cooking. Treasured food memory Holidays on my grandparents’ farm in the Fifties and Sixties. They were almost self sufficient. Favourite recipe Margaret Costa's parmesan chicken. Minimum effort, maximum pleasure. Cooking tip Preparation! I avoid last-minute drama at all costs. Cheer-up meal I love a gratin. So comforting. Fridge essential Butter. Everything tastes better with butter. Secret weapon The freezer. I store parts of recipes for easy assembly. Drink order Coffee or wine – it depends on the time of day. Campari is for holidays. Most used cookbook It has…

in the know. King of pies In tandem with chef and pie maestro Calum Franklin, Melton Mowbray grandee Dickinson & Morris has created a pie to celebrate the Coronation – and it's a beauty, winner of a gong in the British Pie Awards. Even the staunchest republican will melt when breaking through the hand-raised hot water crust pastry into a densely rich mix of outdoor-bred pork, pheasant (a nod to the King's love of game) and chestnuts, surrounded by a madeira jelly. It's a whopper and will feed eight people – serve with old-school pickles so those flavours really shine. £25 from porkpie.co.uk – or find it in Fortnum & Mason's online Coronation Collection at fortnumandmason.com A cut above Veal used to be a four-letter word because of the cruelty with…

cover story. Have you ever met anyone who doesn't like a sandwich? Doorstops, panini, tortas, sandos, sangers, subs, vada pav, bao, bahn mi – ingredients encased in something wheat-based can be found the world over. Until relatively recently, however, sandwiches in the UK were almost always relegated to lunchtime; something you'd pull together with what you had in the fridge, or pick up as part of a meal deal at the supermarket during a fleeting work break. But things are changing in the sandwich world. The new wave of sandwich shops – with all the artisanal, gourmet, locally sourced bells and whistles you'd expect from a restaurant – are giving what they put between bread the same care and consideration a chef would their signature dish. Today a sandwich can…

voices in food. “The need to feed my family quickly – so afterwards I can slip into my pyjamas and relax – has appealed to my calling in life as a chef and recipe writer. I now consider factors like speed and convenience while creating recipes, always with minimal mess, minimal stress and minimal thinking. The recipes draw on my mixed heritage: I was born to a Chinese-Indonesian father and Australian mother. These creations are made in my home kitchen using ingredients accessible to me – always promising bright, lively, flavourful food. I hope these dishes become your new household favourites – and that they show you just how easy Asian cooking can be” LARA LEE Cheesy kimchi linguine with gochujang butter Serves 2 Hands-on time 20 min “This dish…

The project. be a better cook. Don't get me wrong - ready-made pastry is a wonderful thing. It makes pies and tarts achievable on a weeknight, reduces the amount of flour-dusted worktop that needs cleaning up and - for the rolling-pin-averse - increases the accessibility of baking tenfold. We regularly use the stuff in our recipes alongside homemade pastry. But when you're looking to impress, a pastry you've lovingly prepared yourself provides guaranteed wow-factor. While making shortcrust is easy-peasy, making puff pastry from scratch is an endurance challenge - and homemade filo pastry is something only the most dedicated of bakers would attempt (trust me, it's just not worth it). Flaky pastry, on the other hand, is technical enough to make you feel like you've achieved something but simple enough…

Recipes from the heart. voices in food. When I imagine my mother, I see her in the kitchen, preparing a meal and measuring spices with her fingers. My grandmothers and mother all cooked without recipes, recollecting and re-creating meals using their senses. ‘Why don't you use any of the books or measure anything. Mummy?’ I'd ask. ‘You can't cook with words,’ she'd say. ‘You need to trust your senses – nobody can cook well otherwise. You'll never need to weigh and measure if you let your senses guide you. I just buy books for ideas.’ I grew up around this way of cooking, called ‘andaza’, which translates as ‘estimation’ but really encompasses what I like to think of as the art of sensory cooking. Even as a young child I…

X've long imagined how wonderful it'd be to have a beer tap in my house. Hot tap, cold tap, IPA tap. Alas, that dream has yet to come true. So instead, on special occasions when I've got friends over, I'll go with the next best thing: a mini-cask of beer from a local brewery, filled with just over eight fresh pints of ale a few days earlier. I take it home and leave it in a cool place while I try to figure out if it'll fit in the fridge - knowing full well it won't - then spend ages watching YouTube videos about howto cool a mini-cask quickly (sit it in a bucket of ice until ready to open, put ice on top, wrap in a cold wet towel,…

10 THINGS WE SHOULD ALL BE EATING MOER OF They're known as functional foods, explains Alex Ruani, doctoral researcher on nutrition science education at University College London and chief science educator at The Health Sciences Academy. “These foods provide an additional physiological benefit, which is why they're studied for their health-promoting properties.” Adding the following foods to your diet can be a simple way to reap big potential health benefits. DARK CHOCOLATE A regular square or two of dark chocolate has an array of benefits, growing evidence suggests. Last year, researchers found it's an ‘excellent’ source of magnesium, iron, manganese and copper. They also confirmed it contains beneficial antioxidants – compounds that protect cells against damage. Other recent studies show that the polyphenols (good-for-you plant compounds) in cocoa might help…

HOW TO WIN A PRIZE Complete the puzzle correctly, take a picture and email it to info@deliciousmagazine.co.uk by 31 May for a chance to win* CROSSWORD PRIZE 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 flavours include clotted cream fudge and peanut butter brownie.** flapjackery.co.uk Across 1 Nordic method of preserving salmon (9) 8 _____ cumin (also turmeric, coriander and many spices) (6) 9 Word for a fancy cake, often made using cream (6) 12 ____ salmon: sounds better than what it is – dogfish (4) 13 Important aquatic organisms, such as spirulina and nori (5) 14 Region of France famous for comté cheese and vin jaune (4) 17 Sweet fortified wine from Sicily – good in zabaglione (7) 18 Young…