Delicious UK April 2019

PHOTOGRAPHS: TOBY SCOTT, SUE LACEY PHOTOGRAPHY The smell of good things to come I’ve just been discussing with Jen, our food editor, what we love about the Easter weekend, and we decided a key element is that sense of anticipation as you walk into a house suffused with enticing aromas – whether there are brunch eggs being rustled up in the kitchen (p24), a chocolatey or spicy cake baking (p56) or the big roast slow-cooking its way to perfection in the oven (p42).  Getting people in the mood for happy times is as significant as it is important. A stretch of time off also gives moments for reflection, and on p20 we look back to a year that changed food in this country forever. Who were the catalysts? It was…

The smell of good things to come I’ve just been discussing with Jen, our food editor, what we love about the Easter weekend, and we decided a key element is that sense of anticipation as you walk into a house suffused with enticing aromas – whether there are brunch eggs being rustled up in the kitchen (p24), a chocolatey or spicy cake baking (p56) or the big roast slow-cooking its way to perfection in the oven (p42). Getting people in the mood for happy times is as significant as it is important. A stretch of time off also gives moments for reflection, and on p20 we look back to a year that changed food in this country forever. Who were the catalysts? It was a lot to do with a young man…

SERVES 1. HANDS-ON TIME 15 MIN Put 120ml whole milk in a small pan with 80g sustainable smoked haddock fillet. Cover with a lid and poach over a low heat for 5 minutes until just cooked through. While the fish poaches, whisk 1 tbsp plain flour with 2 large free-range eggs, 2 tbsp crème fraîche and 2 tbsp freshly grated parmesan until smooth. Scoop the fish out of the pan and set aside, then whisk the poaching liquid into the egg mixture until smooth. Heat a knob of butter in a non-stick, heavy-based frying pan (about 25cm) and, once foaming, pour in the egg mixture. Cook for 8 minutes, swirling the pan to cook evenly. Once the omelette is almost cooked, scatter over chopped chives, then flake in the haddock.…

SERVES 1. HANDS-ON TIME 15 MIN Put 120ml whole milk in a small pan with 80g sustainable smoked haddock fillet. Cover with a lid and poach over a low heat for 5 minutes until just cooked through. While the fish poaches, whisk 1 tbsp plain flour with 2 large free-range eggs, 2 tbsp crème fraîche and 2 tbsp freshly grated parmesan until smooth. Scoop the fish out of the pan and set aside, then whisk the poaching liquid into the egg mixture until smooth. Heat a knob of butter in a non-stick, heavy-based frying pan (about 25cm) and, once foaming, pour in the egg mixture. Cook for 8 minutes, swirling the pan to cook evenly. Once the omelette is almost cooked, scatter over chopped chives, then flake in the haddock. Using a spatula,…

Spring on the farm Tick off your dream Easter Sunday activity in the idyllic surrounds of Daylesford farm in Gloucestershire, whether it’s decorating eggs, making floral crowns and Easter bonnets or meeting lambs. There are other events during the month to welcome spring, including a lambing tour on 13 April and a beginner’s floristry workshop on 25 April. Easter Sunday at Daylesford Farm, 21 April, £5 (with proceeds to a local children’s charity), other events vary; see daylesford.com/events Unmissable adventure The phrase ‘immersive experience’ is overused and often inaccurate, but dining theatre company Gingerline has concocted a spectacular one called The Grand Expedition. It takes place at a mystery location in London (you receive instructions via text on the day) and makes clever use of illustrated animations and talented performers to transport diners on…

Spring on the farm Tick off your dream Easter Sunday activity in the idyllic surrounds of Daylesford farm in Gloucestershire, whether it’s decorating eggs, making floral crowns and Easter bonnets or meeting lambs. There are other events during the month to welcome spring, including a lambing tour on 13 April and a beginner’s floristry workshop on 25 April. Easter Sunday at Daylesford Farm, 21 April, £5 (with proceeds to a local children’s charity), other events vary; see daylesford.com/events Unmissable adventure RECIPE AND FOOD STYLING: SOPHIE AUSTEN-SMITH. RECIPE PHOTOGRAPH: TOBY SCOTT. STYLING: OLIVIA WARDLE.ADDITIONAL WORDS: PHOEBE STONE. PHOTOGRAPHS: ANDREW MONTGOMERY, ROB GREIG, MAJA SMEND, ISTOCK/GETTY IMAGES The phrase ‘immersive experience’ is overused and often inaccurate, but dining theatre company Gingerline has concocted a spectacular one called The Grand Expedition. It takes…