Delicious UK April 2020

PORTRAIT: TREVOR LEIGHTON. PHOTOGRAPH: TOBY SCOTT Sunshineand a good fix of it – that’s what we need. Surely this is the month when the water table will start to sink back to normal levels and that yellow orb in the sky will show its face for more than 10 per cent of daylight hours. Among those hopes there are certainties: the days are already noticeably longer and fuzzy buds are  appearing on the trees, bringing with them the promise of new life. Our April issue is packed with inspiration and the green shoots of spring. If you like a labour-of-love baking session and want to make a treat, I can’t recommend more highly the recipe for cinnamon buns on p105. During testing, the smell emanating from the delicious. kitchen was…

Sunshineand a good fix of it – that’s what we need. Surely this is the month when the water table will start to sink back to normal levels and that yellow orb in the sky will show its face for more than 10 per cent of daylight hours. Among those hopes there are certainties: the days are already noticeably longer and fuzzy buds are appearing on the trees, bringing with them the promise of new life. Our April issue is packed with inspiration and the green shoots of spring. If you like a labour-of-love baking session and want to make a treat, I can’t recommend more highly the recipe for cinnamon buns on p105. During testing, the smell emanating from the delicious. kitchen was pronounced the best ever to tantalise the…

This meat feast for one takes just 15 minutes RECIPE AND FOOD STYLING SOPHIE AUSTEN-SMITH PHOTOGRAPH KATE WHITAKER STYLING DAVINA PERKINS Steak with anchovy and caper butter SERVES 1. HANDS-ON TIME 15 MIN Heat a splash of vegetable oil in a hot pan. Season a 250g British rib-eye steak with salt and pepper, then put in the hot pan. Cook for 2-3 minutes on each side (for medium-rare) until the outside is brown and starting to crisp at the edges, then set aside on a warm plate to rest. Return the pan to the heat and add a large knob of butter along with 2 chopped anchovy fillets and 2 tbsp drained capers. Stir to heat through and scrape up any crispy bits from the base of the pan. Return the steak to the pan along…

This meat feast for one takes just 15 minutes RECIPE AND FOOD STYLING SOPHIE AUSTEN-SMITH PHOTOGRAPH KATE WHITAKER STYLING DAVINA PERKINS Steak with anchovy and caper butter SERVES 1. HANDS-ON TIME 15 MIN Heat a splash of vegetable oil in a hot pan. Season a 250g British rib-eye steak with salt and pepper, then put in the hot pan. Cook for 2-3 minutes on each side (for medium-rare) until the outside is brown and starting to crisp at the edges, then set aside on a warm plate to rest. Return the pan to the heat and add a large knob of butter along with 2 chopped anchovy fillets and 2 tbsp drained capers. Stir to heat through and scrape up any crispy bits from the base of the pan. Return…

GOODBYE TO CLING FILM FROM: AMANDA GARDNER I read ‘What can I use instead of cling film?’ [Mar, p126] with interest. I stopped using cling film over a year ago. The last remaining roll in my kitchen is almost untouched, except for the occasional wrapping of pastry to rest it in the fridge. I don’t bother with beeswax wraps, waxed paper or silicone bags as suggested in your article, and I rarely use foil either. Leftovers go in endlessly reused Tupperware boxes, and I cover plates and bowls (containing, for example, my overnight oats) with another plate or upturned bowl. It seems to work perfectly for keeping the food fresh – and for those concerned about food hygiene, none of us has suffered any ill effects. I do like the cotton bowl covers…

GOODBYE TO CLING FILM FROM: AMANDA GARDNER I read ‘What can I use instead of cling film?’ [Mar, p126] with interest. I stopped using cling film over a year ago. The last remaining roll in my kitchen is almost untouched, except for the occasional wrapping of pastry to rest it in the fridge. I don’t bother with beeswax wraps, waxed paper or silicone bags as suggested in your article, and I rarely use foil either. Leftovers go in endlessly reused Tupperware boxes, and I cover plates and bowls (containing, for example, my overnight oats) with another plate or upturned bowl. It seems to work perfectly for keeping the food fresh – and for those concerned about food hygiene, none of us has suffered any ill effects. I do like the…