Delicious UK March 2020

It’s never too early for a hot cross bun. Sitting down with a buttery toasted one (see p26 for four game-changer recipes) while thinking ahead to the long Easter weekend is a delicious. moment. Easter is at the beginning of April this year – a hop and a skip away – so we’ve gone early and included bucketfuls of inspiration in this issue so you have time to mull over the recipes and plan what to cook. You might have gathered I’m looking forward to it. Before Easter there’s Mothering Sunday, when cake is hoped for, maybe expected and always appropriate. But what to make? On p66, Debora Robertson writes about the joys of plainer cakes that, these days, risk being upstaged by fancily decorated upstarts (the crèmes fatales – thank you,…

It’s never too early for a hot cross bun. Sitting down with a buttery toasted one (see p26 for four game-changer recipes) while thinking ahead to the long Easter weekend is a delicious. moment. Easter is at the beginning of April this year – a hop and a skip away – so we’ve gone early and included bucketfuls of inspiration in this issue so you have time to mull over the recipes and plan what to cook. You might have gathered I’m looking forward to it. PHOTOGRAPHS: TREVOR LEIGHTON, CHRIS COURT, MIKE ENGLISH Before Easter there’s Mothering Sunday, when cake is hoped for, maybe expected and always appropriate. But what to make? On p66, Debora Robertson writes about the joys of plainer cakes that, these days, risk being upstaged by…

Dark chocolate salted caramel fondue SERVES 6. HANDS-ON TIME 20 MIN Put 200g sugar in a pan with 4 tbsp water and heat gently until dissolved. Bubble until the mixture turns a deep caramel colour, then quickly whisk in 100g cubed salted butter and 100g chopped dark chocolate until melted and smooth (be careful as it might spit). Whisk in 100ml double cream to make a smooth, glossy sauce. Once cooled slightly, add a pinch of salt, then serve with marshmallows (vegetarian if need be), biscotti and fresh fruit to dip. PER SERVING 427kcals, 27.3g fat (17g saturated), 1.2g protein, 43.8g carbs (43.6g sugars), 0.5g salt, 0.6g fibre…

STAR EMAIL FROM: BETHAN MITCHELL We’re so glad we cooked your ‘instant joy’ recipe from the January issue [p7]. Arthur (four) and Annie (two) enjoyed making your crispy creamy Boursin mushrooms so much they’ve requested them another three times already. Arthur eagerly awaits the arrival of ‘the yummy magazine’ each month and takes pleasure in choosing what he’d like to make for us – although the shortlist is often 10 recipes! He now cooks an entire meal for the family once a week (with a little assistance) and it’s amazing to see the children proudly eat things they’d ordinarily turn up their noses at. That’s the difference it makes when they’ve made the recipes themselves. SUBJECT: KEEPING SOCIABLE FROM: CAROLINE WICKHAM-JONES What a great February issue. All this cooking keeps me sociable as I can’t eat…

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Dark chocolate salted caramel fondue SERVES 6. HANDS-ON TIME 20 MIN Put 200g sugar in a pan with 4 tbsp water and heat gently until dissolved. Bubble until the mixture turns a deep caramel colour, then quickly whisk in 100g cubed salted butter and 100g chopped dark chocolate until melted and smooth (be careful as it might spit). Whisk in 100ml double cream to make a smooth, glossy sauce. Once cooled slightly, add a pinch of salt, then serve with marshmallows (vegetarian if need be), biscotti and fresh fruit to dip. PER SERVING 427kcals, 27.3g fat (17g saturated), 1.2g protein, 43.8g carbs (43.6g sugars), 0.5g salt, 0.6g fibre…