Table of contents for March 2024 in Delicious UK

It's a poignant moment to be writing my very last editor's letter for delicious. – a magazine that, after almost 14 years, is so much a part of me I can't imagine it not being. But it's time for new adventures – daunting and exciting in equal measure. I've picked a few highlights on the right, but just as meaningful have been the letters I've received from people who've told me delicious. changed their life when they picked it up in a GP surgery. That it taught them how to cook; how to feed themselves and their family well. So I want to thank you, our readers, for your emails (funny, opinionated, sometimes cross – all the ingredients of a good letters page!), for coming to our events and being…

Dippy egg with cheesy pancetta soldiers Serves 1 Hands-on time 20 min Toast 1 slice of bread, then spread with butter and ½ tsp Marmite. In a bowl, mix 20g grated comté, 1 tbsp crème fraîche and ¼ tsp dijon mustard, then spread this evenly across the toast. Cut into 5 soldiers. Wrap each piece in a thin slice of pancetta. Heat the grill to medium-high, then half-fill a small pan with water and bring to the boil. Gently lower 1 medium free-range egg into the water with a slotted spoon. As soon as the water comes back to the boil, set the timer for 4 minutes for a soft-boiled egg with a runny yolk (or cook for longer if you want a firmer egg). Meanwhile, put the soldiers under…

Follow us on Instagram and X/Twitter @deliciousmag “I don't count calories but I do count colours” Most treasured food memory? Childhood summers spent with my nana and sisters at the seaside near Tynemouth, stuffing our faces with fish and chips, ice cream and candyfloss. What meal always cheers you up? I spent six months living in Rome during my degree. Italian food always makes me happy. How did you discover the magazine? I've worked in food and drink PR for 13 years and delicious. has always been top of the pile of food magazines I read – best part of the job. Go-to local restaurant/café? There's a coffee shop in York called Kiosk and a bakery called Flori. Sometimes I visit them both on a Saturday morning before the city…

YOU'LL GO NUTS FOR THEM All chocolate nuts are not the same, as you'll discover if you try these handcrafted treats from Forest Feast, a small, sustainably minded snack company in Co Armagh. The blonde chocolate caramelised hazelnuts are right up there, but these salted dark chocolate almonds stole our hearts. £3.20 for 120g, Sainsbury's FUDGE IS A FAMILY AFFAIR Some say you shouldn't mess with a classic – but the three sisters behind this fudge from Belfast have got it right. They make it the trad way, using local milk and butter. The chocolate orange version has a silky ganache:exture that would make Wonka jealous. Melting Pot Classic Chocolate Fudge, £3 for 90g, meltingpotfudge.co.uk CHOCOLATE WITH OOMPH Crawford's Rock is a small family company harvesting wild seaweed. They also…

KEITH'S PERFECT SUNDAY I'd get up fairly early I've always been an early riser – and go for a swim in the sea here in Whitstable. I'd have a light breakfast, then we'd enjoy a roast dinner either chicken or roast beef (I love roast beef). And I'd have a whisky and ginger ale. I drink a lot of whisky – back in the day, probably too much! We'd go for a walk along the beach, then in the evening have some dates and cheese. My mother was an amazing cook. When we were growing up in the 1970s, she would do a nutritional food plan for the week. She was a domestic cookery teacher and was making spaghetti bolognese and lasagnes before anyone else was. We weren't allowed to…

the long weekend. “Slightly bitter white chicory, grown in the dark as a ‘forced’ salad vegetable, is at its peak in early spring. Here, it's wrapped in ham and cooked under a cosy blanket of cream, gruyére and parmesan. It makes a great side for roasts or can star in a veg-led dinner” THE VEG-BASED SIDE DISH Baked chicory with ham Serves 6 Hands-on time 20 min, plus cooling Oven time 35 min MAKE AHEAD Complete step 1 up to 3 days ahead and keep the chicory covered in the fridge before finishing the recipe. • 50g unsalted butter • 12 small heads white chicory (or 6 large ones halved, or a mixture) • Juice ½ lemon • 6 slices good quality ham • 200ml single cream • Pinch freshly…

When I'm doing the mealtime death stare into the fridge or pantry because I've left it until about half-pasthungry to decide what I want to eat and suddenly nothing in that big shop I did only yesterday looks like anything I'd ever want, there's one stalwart I can always rely on. Enter, the egg. Eggs are the miracle ingredient. Relatively inexpensive and always available, they're often the answer even when you're not really sure what the question is. A boiled egg is perfect on its own as a snack, or chopped into the god-tier sandwich that is, of course, the peerless egg and cress – or watercress if you're feeling fancy – on white bread. My go-to fast-food dinner is often some kind of omelette or frittata, conjured from odds…

A BIT ABOUT RAVNEET After completing a psychology degree, she changed career direction and went to study at Le Cordon Bleu before working for many years as a pastry chef in top restaurants all over London. Ravneet has written three cookbooks and contributed to many publications as well as appearing on numerous TV cookery shows. She also campaigns and holds industry events to promote healthy work environments in the hospitality industry. THE RECIPE Makes About 14 buns Hands-on time 1 hour 40 min Oven time 25-30 min Specialist kit 4cm round cutter; piping bag fitted with a large round nozzle; small piping nozzle MAKE AHEAD The ganache and choux pastry can be made in advance – keep both chilled until you're ready to bake the pastry. Fill the cooked, cooled…

Cocktail of the month If you're not jetting off somewhere warm this Easter holiday, pretend you're lounging poolside with an old-school classic – cocktail umbrella optional Tequila sunrise Serves 1 Hands-on time 10 min Fill a tall glass with ice, then pour in 60ml tequila and 120ml orange juice, giving it a good stir. Carefully pour in 10ml grenadine around the inside rim of the glass – it should slowly sink to the bottom, creating a gradient. Garnish with an orange slice and maraschino cherry. Per serving 223kcals, no fat, 1g protein, 20g carbs (18g sugars), trace salt, no fibre…

Ready in just one hour Flavours from the Med This easy dal is flavoured with coconut, green chillies and cumin seeds. Yellow split peas are firmer than other lentils, giving the dal a rich texture. Serve with crispy sea bass and coriander chutney for a vibrant yet comforting dish. Fragrant fish supper Speedy French classic Colourful and cosy This quick and easy bake is a nailed-on crowdpleaser. Combining sausages and gnocchi with the classic trio of Italian flavours (tomato, basil and mozzarella) is always going to result in something great Sausage and mozzarella gnocchi bake Serves 2 (or 4 with a side salad) Hands-on time 20 min Oven time 40 min • 6 outdoor-reared herby sausages • 2 tbsp olive oil, plus an extra dash • 4 garlic cloves, finely…

I almost always cook from scratch and avoid additives where possible, so giving up ultraprocessed food (UPF) was going to be a breeze for me. Wasn't it? So I thought, anyway. I started smugly, steering my supermarket trolley around the outer aisles where much of the fruit, veg, meat and dairy – whole, unprocessed foods – are stocked. But I quickly realised my household consumes far more UPFs than I'd considered. My kids were coming home for the holidays and they love food that's quick and easy to prepare before or after going out. That means pasta with pesto from ajar, fish finger sandwiches, baked beans on toast, instant noodles, frozen pizzas and breakfast cereal. We all love condiments, too, like ketchup, spicy sauces, mayonnaise and punchy chilli crisps. All…

4 dishes I cook on repeat • Jen Bedloe's apple, cinnamon and ginger drizzle cake • Rebecca Woollard's Vietnamese-inspired crab and pomelo salad • Tom Shingler's roast chicken with comté and mushrooms • Lottie Covell's spiced brisket with chilli, lime, peanut and coriander Find all the recipes at deliciousmagazine.co.uk 4 covers I love • December 2016: a still life inspired by an old Dutch Master painting • October 2019: when Delia chose delicious.to celebrate her 50 years in food. Here she is, virtual- leaning on her just- starting-out self • February 2023: rhubarb tart on a sea of custard • November 2021: the cover Nigella described as'as'ico'ic’…

SPRING STROLLS As you venture out on bracing walks, keeping an; Ip eye out to see whether the wild garlic has arrived, spring suddenly feels possible in March, doesn't it? This Mother's Day (or any day), plan a trip to Barnsdale gardens in Oakham, Rutland – there's something for every season, from the Woodland Walk to fragrant spring blossoms in the Japanese Garden (pictured) and, in summer, glorious blooms in the Rose Garden. You can buy plants at the shop and have a bite to eat too. barnsdalegardens.co.uk For the Easter trails, Shaun the Sheep and pals will be hiding in Tatton Park, Cheshire, from 29 March. Visit over the Easter weekend to get a chocolatey reward for finding the sheep in the 50-acre gardens. tattonpark.org.uk/visit In Kent, amble along…

BRIGHT WELCOME Front door wreaths aren't just for Christmas, and we're loving this Easter version that looks as if it's made of those speckled chocolate eggs (no, sadly it's not edible). There are wired pastel-egg sprays for the table, too – or to add to vases of spring flowers. 40cm wreath, £20; Easter egg spray, £6; johnlewis.com ALL SET FOR COCKTAILS If there were prizes for gift-set eye candy… But it's not just about looks. Renowned-for-great-coffee Grind's boxed set has a chic tote bag, tin of ground coffee (or pods – you specify), cocktail shaker, 4 x 50ml Absolut vodka bottles and coffee beans for garnishing – just add coffee liqueur for top-notch espresso martinis. You can add a personalised message too. Espresso martini gift set, £45 {p&p free),grind.co.uk ONE…

ravinder's story In 2007 she made the unusual leap from journalism to a career in food, and in 2016 opened her much-loved restaurant Jikoni in London's Marylebone. It serves food inspired by Ravinder's background (born in Kenya to Indian parents) and also celebrates the cookery of the UK's diverse immigrant cultures. She's written two successful cookery books, writes regularly for various publications and is a regular on TV cookery shows. RAVINDER'S CELEBRATION MENU FOR 6 Smashed potatoes with crème fraîche, chives and roe Cauliflower houmous with pink pickled onions and pickled cauliflower Braised chicken with kefir, orzo, dried limes and herbs Roast carrots with shatta butter Burnt honey pannacotta with rhubarb and chamomile syrup There are several reasons to be cheerful about Easter. There are a languorous four days off…

A BIT ABOUT RICHARD The Irish über-chef has cooked for heads of state and been a regular on TV (winning Great British Menu three times!). He now runs four London restaurants: Bentley's Oyster Bar & Grill, Daffodil Mulligan, The Portrait and Corrigan's Mayfair, as well as Virginia Park Lodge in Co Cavan, Ireland. NEXT MONTH The ultimate guide to spring chicken Rib of beef with young onions, goat's cheese and purple sprouting broccoli Serves 4 Hands-on time 40 min Oven time 40 min • 1kg British beef forerib, with 1 rib bone, at room temperature • Dash sunflower oil • Bunch watercress to serve • Roast potatoes to serve (optional) For the sauce • 120ml balsamic vinegar • Pinch black peppercorns, coarsely crushed • 1 garlic clove, peeled but left…

be a better cook: skills. As it comes, white chocolate can be a bit bland in flavour, simply serving creamy (some say cloying) sweetness with a hint of vanilla. Caramelising it, however, transforms it into something far greater. The sugars turn to caramel, the colour turns to gold and the flavour turns toasty, nutty and, well, caramel-like. If you've eaten any of the ‘gold’ chocolate bars out there, you'll know how good it is, but you'll also know how sweet it is, whereas white chocolate that's been caramelised at home is slightly different – dare we say better? Manufactured gold chocolate bars tend to be a mixture of white chocolate and sugary caramel, rather than caramelising the sugars already present in the chocolate, hence caramelised white chocolate is slightly less…

A BIT ABOUT RICHARD Raised in Brittany but based in Britain, he has more than 30 years’ baking experience under his toque, but more importantly Richard Bertinet is that rare thing – a great teacher. Classes at his Bath cookery school, The Bertinet Kitchen, are in high demand. He regularly appears on TV shows such as Saturday Morning, Saturday Kitchen and GBBO: An Extra Slice, and he offers an online course via BBC Maestro. Inspired by a braided brioche loaf called babka, this labour-of-love bake conceals a filling of silky chocolate custard. It takes a little time to make, but you'll be rewarded with a wonderful treat for the long bank holiday weekend. I love the enriched dough used in the loaf as it uses honey instead of sugar, and…

Esprit de Puisseguin 2020, St-Émilion, Bordeaux, France 13.5% Richard Corrigan's wonderful roast rib of beef (p50) demands a classic claret but not a heavy one that would clash with the goat's cheese. This unoaked red is aromatic with juicy plums and blackberries, and soft on the finish. A real treat. £13.99, Waitrose Reichsgraf von Kesselstatt Riesling 2021, Mosel, Germany 12% Off-dry German riesling makes a great match for spiced, sweetly edged pork dishes such as Andi Oliver's pork belly on p53. I love the honeyed apple and toasty notes in this rich golden example. It's medium-sweet, but it's not like a dessert wine. £12.50, Co-op (in-store price) Finest Montepulciano d'Abruzzo 2020, Italy 13.5% Plenty of ripe cherry and victoria-plum fruitiness here in this cheerful, easy-going red from the central-eastern Italian…

Food in my home is a feast for all the senses. I love food that not only nourishes my body but also my heart and mind. I was raised by a mother who made a big deal about daily meals. Breakfast, lunch and dinner were always freshly cooked, wholesome, full of flavour but not overcomplicated. As a child my brother and I were spoiled for choice. I was always more of a rice and potato and curry kind of gal, while my brother is a soup kind of guy. That versatility of choice often meant one dish could be enjoyed in two or more different ways. This upbringing has played an important part in the cook I have become today: someone who cooks super fresh, highly adaptable meals, that can…

KAFE CULTURE Greeks are passionate about their coffee and the traditional ibrik style of brewing dates back to the Ottoman Empire (just don't call it Turkish coffee in Athens). Head to Mokka (mokka.coffee/en), a kafenio where this king of coffees is cooked in individual briki pots over hot sand – it's rich and powerful enough to fuel a morning's wanderings. Ask for it ‘glykos’ if you want some sugar to temper the strength, or take your sweetness in the form of date baklava and floral loukoumi (the Greek name for Turkish d elight). Did you know the Greeks also invented iced coffee? If it's sweltering, take a step up from a mere frappe with the creamy perfection of afreddo cappuccino or a shot of freddo espresso at Picky (thepicky.gr), the…

1 In what year was the first Cadbury's Creme Egg sold? a) 1971 b) 1973 c) 1975 d) 1977 2 The Turkish dessert tavukgöğsü is made of rice flour, milk and… a) Eggs b) Chicken c) Aubergine d) Coffee grounds 3 Which of these Italian regions is known for its salt-free bread? a) Campania b) Sicily c) Tuscany d) Piedmont 4 Who is the patron saint of French bakers? a) St Honoré b) St Choux c) St Emilion d) St Germain 5 What is the German minced pork dish that's eaten raw called? a) Hach b) Tartar c) Spetz d) Mett 6 French children have their Easter eggs delivered by? a) Easter bunny b) Flying bells c) Magic clouds d) Easter cuckoo 7 The Spanish love their boquerones. What are they? a) Baby squid b) Stuffed, fried olives c) Marinated anchovies d) Clams 8 Which Croatian island is famous for its…

EASTER FEASTER Rib of beef with young onions, goat's cheese and purple sprouting broccoli, p50 Pommes anna with sage and lemon,p44 Best-of-the-best carrot cake,p70 A beautiful piece of beef comes with cheesy onions and tenderstem broccoli, a classic French potato dish on the side. To finish, our unbeatable carrot cake. The Easter Bunny himself would give up all the eggs in the world for an invite to this dinner. TREAT DAY FOR MUMS Dippy eggs with cheesy pancetta soldiers, p7 Vinegar-braised chicken with herby polenta, p107 Black and gold cookies, p66 Breakfast in bed, a comforting chicken dinner with a French accent and a platter of chewy-crispy cookies to finish – score serious brownie points from Mum on Mothering Sunday. Just, whatever you do, make sure you don't leave the…

This month's star email wins a Magimix Mini Plus – a small, powerful food processor worth up to £200 The easy-to-use Mini Plus can handle blending, whisking, slicing, grating and more. With a 1.7 litre capacity and a 400 watt motor (guaranteed for 30 years), it's ideal for small kitchens, and all blades and discs can be stored in the handy box provided. FOR YOUR CHANCE TO WIN A MAGIMIX MINI PLUS… Let us know your thoughts on this month's issue by emailing us at info@deliciousmagazine.co.uk* magimix.co.uk…

SALSA WITH SOMETHING EXTRA Pretty Rathlin Island, off the coast of Ballycastle, is a spot for discerning tourists – and also a haven for organic kelp farming. Craic Foods, a brilliantly innovative producer we've featured in delicious, before, uses the kelp to craft this palateawakening salsa verde. Made with capers, herbs, red wine vinegar and the not-so-secret ingredient, it's fantastic with roast meat, egg dishes, on steamed new potatoes, grilled veg and more. Islander Rathlin Kelp Salsa Verde, £4.20 for lOOg, craicfoods.com A tribute through tea Thompson's has been blending award-winning tea in Belfast for over 120 years, so it's fair to say the company knows a thing or two about what makes a good brew. Created in tribute to founder Robert S Thompson, the Signature Blend combines the finest…

Recipe I can't wait to make: Asparagus, hot-smoked trout and pea shoot tart (above). I didn't know that… Mackerel can swim at lOkm/hour. BOOK OF THE MONTH SEASONING: HOW TO COOK AND CELEBRATE THE SEASONS Writer and cook Angela Clutton's third book explores the seasonality of over 50 fruit and veg. Those familiar with her award-winning The Vinegar Cupboard know she does a deep-dive brilliantly; to this we can add – as Rachel Roddy's cover quote states – the ‘poetic and practical’. Each season includes a list of what's at its best but also what's on that season's shoulders, where overlaps and culinary possibilities exist. The 75 recipes offer ideas for doing something different with the familiar: broccoli tempura with white miso mayonnaise, and kohlrabi and sprout winter slaw tasted…

My mother introduced me to this recipe. She kept telling me she really wanted vinidaloush and I'd never heard of it, so I called my cousin, Baden Prince (known to us as Juni), who's a brilliant Antiguan cook and poet, and remembers every recipe anyone has ever shown him! The influences of vinidaloush go back to Portugal, to vinha d'alhos, where meat is marinated in wine and garlic, which also connects to vindaloo, from Goa in India – a Portuguese colony for 450 years. Many Portuguese emigrated to Antigua and other islands in the Caribbean in the 19th century and so we have vinidaloush, sometimes also called garlic pork. This dish joins up so many footsteps-from feet that have made their way across the Caribbean, sometimes as friend, more often…

Confession: I'm not a huge cake fan. I don't actively dislike sweet things, but I'd always choose a sausage roll or something savoury over a cake. Carrot cake is the exception. The symphony of warming spices, a sponge spiked with crunchy, earthy nuts and plump, juicy raisins with a zesty cream cheese frosting provides a perfect balance that isn't cloyingly sweet, unlike some of the buttercream-heavy bakes out there. And because it's the only cake I tend to bake, I've made it countless times for friends and special occasions – which is why I'm fully confident in my ultimate recipe. Here's what makes it a 10/10. PREP YOUR CARROTS RIGHT Being relatively high in natural sugars, carrots are an ideal candidate for sweet dishes (the Indian/Pakistani dessert gajar ka halwa,…

If only one or two of you are drinking wine at home, it's easy to be left with some in the bottle. Emily Gussin is here to rescue those last drops from being poured down the sink FREEZER CUBES Pour leftover wine into an ice cube tray and freeze. Once frozen, you can transfer the ice to a freezer-safe container or bag. Add a cube or two to any dish – sauce, ragù or gravy – that requires a splash of wine. The ice will melt down, then reduce as usual, so no need to open another bottle – for cooking, that is. QUICK SYRUP Measure the wine you need to use up in grams, then put it in a small pan with one fifth of the weight in golden…

Qaranqasho is an Omani celebration that takes place on the 14th day of Ramadan, mainly across the north coast. Children dress up in traditional clothing and mothers prepare lots of nibbles and baskets of sweets, then open up their doors to all. We call it Omani Halloween, where all the kids go trick or treating – but without the tricks! Everyone heads out after prayer time to visit friends, family and neighbours and collect sweets, little gifts and sometimes, if we're very lucky, money. I got to celebrate one Ramadan as a child in Oman, and I still remember the excitement as we ran through the streets, looking to see how many sweets we could collect. Ramadan, especially at Qaranqasho, is the only time of year you'll see khaliat nahal.…

IN SEASON NOW Nettles are springing up now, so pick these wild leafy greens while they're young and tender. Stir into soups or risotto, steam and toss in butter or whizz cooked leaves into pesto. As well as being tasty, they're a good source of iron, fibre, calcium and magnesium. To pick, wear protective gloves and avoid plants that are right next to popular paths. MIND WHAT YOU EAT In its Healthy Living Guide for 2024, the prestigious Harvard School of Public Health has given a thumbs up to mindful eating – but what is it exactly? “Eating mindfully means you are using all your physical and emotional senses to experience and enjoy the food,” according to the guide. Mindful eating involves being conscious of every bite you take, considering…

Plenty of big-name bands start out playing gigs in bars to small groups of in-the-know fans before getting their big break and being signed to a label. Ingredients often undergo a similar rite of passage – making their debut on the restaurant scene before crossing over into retail and becoming a household name. That's the trajectory on which Belazu put its sour cherry molasses a couple of years ago. UK-based Belazu has been supplying Mediterranean and Middle Eastern ingredients such as fresh olives, top quality oils, vinegars, pestos, nuts and pastes for 30 years. The company's products have long been a favourite of the delicious. food team. After launching in the catering world in 2022, the sweet-sharp sour cherry molasses quickly became a sought-after ingredient across Belazu's restaurant customers, including…

Some might suppose the human race will end when a great flood comes, churning us into swirling seas that envelop all we have built. I think it's more likely that we become so consumed by TikTok recipes, we lose all purpose; that we eat so many ‘yorkshire pudding profiteroles’ there's nothing left but to lie down and never get up again. Many have succumbed to the powerful draw of TikTok dinners. Preparations such as ‘carrot bacon’ and ‘yogurt toast’ appear innocuous and encourage billions of views. Not so long ago, a recipe for feta pasta, where a slab is baked with cherry tomatoes and herbs before the resulting mixture is engorged into farfalle, sparked shortages of the Greek cheese. Almost 5 million people watched a video on ‘ramen lasagne’ –…