Delicious UK March 2019

The hungry gap – that’s what March is known as. Why? Because although spring shoots are showing, very little of the new-season produce has grown big enough to eat yet. So what to do when you’re feeling jaded at the thought of what seemed so appealing five months ago: namely, the root veg, the brassicas and the ever-faithful alliums. For the answer, turn to p46 for Sophie Austen-Smith’s fresh perspective on those ingredients – inspiring recipes designed to breathe new life into old... It will almost feel like spring. As Sophie proves in more than one of her recipes, spices (and herbs) are invaluable when it comes to pepping up winter-tired flavours, but what makes certain ingredients so effective at transforming a dish? And did you know that…

The hungry gap – that’s what March is known as. Why? Because although spring shoots are showing, very little of the new-season produce has grown big enough to eat yet. So what to do when you’re feeling jaded at the thought of what seemed so appealing five months ago: namely, the root veg, the brassicas and the ever-faithful alliums. For the answer, turn to p46 for Sophie Austen-Smith’s fresh perspective on those ingredients – inspiring recipes designed to breathe new life into old... It will almost feel like spring. As Sophie proves in more than one of her recipes, spices (and herbs) are invaluable when it comes to pepping up winter-tired flavours, but what makes certain ingredients so effective at transforming a dish? And did you know that some of our…

SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 30 MIN Heat the oven to 200°C/180°fan/gas 6. Cut 3 leeks (500g) into 8cm lengths, then wrap each in a piece of sliced, cooked ham from a 180g packet, cutting to fit and using up all the offcuts. Arrange in the base of a 1.5 litre ovenproof dish. Meanwhile, melt 30g butter in a pan, then stir in 30g plain flour and cook over a medium heat for 2-3 minutes. Gradually whisk in 150ml dry white wine and 250ml milk. Bring to the boil, then simmer for 3 minutes. Stir in 1 tbsp wholegrain mustard, 1 tsp chopped fresh thyme leaves and 75g grated cheddar until melted, then pour over the leeks. Top with 100g sliced brie, then bake for 30 minutes until bubbling. Scatter…

SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 30 MIN Heat the oven to 200°C/180°fan/gas 6. Cut 3 leeks (500g) into 8cm lengths, then wrap each in a piece of sliced, cooked ham from a 180g packet, cutting to fit and using up all the offcuts. Arrange in the base of a 1.5 litre ovenproof dish. Meanwhile, melt 30g butter in a pan, then stir in 30g plain flour and cook over a medium heat for 2-3 minutes. Gradually whisk in 150ml dry white wine and 250ml milk. Bring to the boil, then simmer for 3 minutes. Stir in 1 tbsp wholegrain mustard, 1 tsp chopped fresh thyme leaves and 75g grated cheddar until melted, then pour over the leeks. Top with 100g sliced brie, then bake for 30 minutes…

A cheese adventure Book now to spend a morning following the journey of Quickes’ cheddar at the Devon farm, from pasture to plate. You’ll see grazing cows and the grading of maturing cheeses, then visit the ‘cathedral of cheese’, where truckles come of age. There’s a tutored tasting before lunch at a local pub to finish in style. 9.30am-1pm, last Friday of the month from 26 April until September, £35; quickes.co.uk/pages/cheese-tours ...and an armchair cheese odyssey In a world dominated by screens, it’s never been more important to make time for beautiful sit-down-and-relax books – especially those that inspire you to explore your food-loving creativity (or any creativity, for that matter). The Modern Cheesemaker, by the knowledgeable Morgan McGlynn (White Lion £25; out 21 March), is clear and…

A cheese adventure Book now to spend a morning following the journey of Quickes’ cheddar at the Devon farm, from pasture to plate. You’ll see grazing cows and the grading of maturing cheeses, then visit the ‘cathedral of cheese’, where truckles come of age. There’s a tutored tasting before lunch at a local pub to finish in style. 9.30am-1pm, last Friday of the month from 26 April until September, £35; quickes.co.uk/pages/cheese-tours ...and an armchair cheese odyssey In a world dominated by screens, it’s never been more important to make time for beautiful sit-down-and-relax books – especially those that inspire you to explore your food-loving creativity (or any creativity, for that matter). The Modern Cheesemaker, by the knowledgeable Morgan McGlynn (White Lion £25; out 21 March), is clear and concise, with step-by-step instructions to making everything…