Delicious UK October 2019

It was a day I won’t forget. Back in March, Delia got in touch to say she’d just picked up a copy of delicious. and read it from cover to cover. “I love it,” she said. “It has its own lively personality. It somehow reaches the reader and makes them feel included.” It took me a while to recover after reading that. First of all, I’ve always seen Delia as my own secret adviser in the kitchen (that’s how, through her books, she managed to make us all feel, wasn’t it?). Second, she understood our delicious. goals so well: inclusivity, warmth, inspiration and the passing on of skills – never in a bossy way. That was just the beginning. There was a lunch. A visit was planned. We painted the loos.…

Simple but stunning: this version of medovik (a classic Russian biscuit cake) features a filling of condensed milk and double cream sandwiched between discs of cookie-like honey cake Vanilla & chocolate shortbread pinwheels MAKES 22-25. HANDS-ON TIME 45 MIN, OVEN TIME 15-18 MIN, PLUS CHILLING MAKE AHEAD Chill the dough at the end of step 5 for up to 3 days, then complete the recipe to serve. The baked shortbread pinwheels will keep in an airtight container for up to 2 days. Freeze the unbaked dough, well wrapped, for up to 1 month. Defrost fully overnight in the fridge, then finish as in step 6. FOR THE VANILLA SHORTBREAD • 200g plain flour, plus extra to dust • 25g rice flour • 3 tbsp Billington’s unrefined golden caster sugar •…

Waste not… Nearly a decade ago delicious. began its We Love Knobbly Veg campaign to challenge stores to sell less-than-perfect fresh produce. The initiative was largely ignored. How times have changed – and now chef Tristan Welch (left) has launched Rubbish Cooks, a series of supper clubs at his Parker’s Tavern restaurant in Cambridge. Guests pay a £20 cover charge – £5 of which will be donated to charity Jimmy’s Night Shelter – and everything on the three-course menu will be what’s normally considered ‘waste’, transformed by Tristan’s expertise. Go, Tristan! Bookings: enquiries@ parkerstavern.com THE SUPER-EASY RECIPE Sticky salted caramel apples SERVES 4. READY IN 10 MIN Melt 30g unsalted butter in a non-stick frying pan. Once the butter is foaming, add 2 peeled, cored and sliced apples, then fry, turning, until golden. Stir in…

SUBJECT: A FAR CRY FROM SEMOLINA FROM: KIRSTEN I’d previously failed to persuade my husband that polenta was nothing like his schoolboy memories of ‘frogspawn’ semolina puddings, but Gill Meller’s roast tomatoes and aubergines with wet polenta [Aug, p42] did the trick. It was made with heritage tomatoes from our ‘local’ greengrocer (eight miles from home in rural Wales). He asked: “When are we having it again?” What YOU’VE been making... @catching.crumbs Tahini, brown butter and sea salt blondies JOIN OUR NEW READER PANEL and have more of a say in your favourite magazine. From time to time, we’ll email you to ask you to take part in surveys on various aspects of the magazine, website, podcast and more. SIGN UP AT deliciousmagazine.co.uk/readerpanel Share The Love! Pull out your pans for delicious. Share The Love Day on 19…

PHOTOGRAPHS: TREVOR LEIGHTON,CORNELIA WEBER/TAVERNE AGENCY It was a day I won’t forget. Back in March, Delia got in touch to say she’d just picked up a copy of delicious. and read it from cover to cover. “I love it,” she said. “It has its own lively personality. It somehow reaches the reader and makes them feel included.” It took me a while to recover after reading that. First of all, I’ve always seen Delia as my own secret adviser in the kitchen (that’s how, through her books, she managed to make us all feel, wasn’t it?). Second, she understood our delicious. goals so well: inclusivity, warmth, inspiration and the passing on of skills – never in a bossy way. That was just the beginning. There was a lunch. A visit…

Waste not… Nearly a decade ago delicious. began its We Love Knobbly Veg campaign to challenge stores to sell less-than-perfect fresh produce. The initiative was largely ignored. How times have changed – and now chef Tristan Welch (left) has launched Rubbish Cooks, a series of supper clubs at his Parker’s Tavern restaurant in Cambridge. Guests pay a £20 cover charge – £5 of which will be donated to charity Jimmy’s Night Shelter – and everything on the three-course menu will be what’s normally considered ‘waste’, transformed by Tristan’s expertise. Go, Tristan! Bookings: enquiries@ parkerstavern.com THE SUPER-EASY RECIPE Sticky salted caramel apples SERVES 4. READY IN 10 MIN Melt 30g unsalted butter in a non-stick frying pan. Once the butter is foaming, add 2 peeled, cored and sliced apples, then fry,…