Delicious UK January 2021

PORTRAIT: PAUL MITCHELL Surely it’s going to be a better year… It has to be, right? Before writing this I looked back at last January’s editor’s letter and it was so full of innocent hope, with (obviously) no idea of the magnitude of difficulty we were on the cusp of facing as 2020 unfolded. I’m glad I didn’t know what lay ahead, actually; sometimes a gradual dawning of challenges makes those challenges easier to cope with – one day at a time. Although we’ve all had more than enough of bad news (along with words that now make me cringe – ‘unprecedented’ being top of the list), I’ve been heartened by how people have learned to be more open about their wellbeing, sharing more and considering others anew. On that…

Surely it’s going to be a better year… It has to be, right? Before writing this I looked back at last January’s editor’s letter and it was so full of innocent hope, with (obviously) no idea of the magnitude of difficulty we were on the cusp of facing as 2020 unfolded. I’m glad I didn’t know what lay ahead, actually; sometimes a gradual dawning of challenges makes those challenges easier to cope with – one day at a time. Although we’ve all had more than enough of bad news (along with words that now make me cringe – ‘unprecedented’ being top of the list), I’ve been heartened by how people have learned to be more open about their wellbeing, sharing more and considering others anew. On that note, I have something…

STAR EMAIL FROM: SUZE The stories about how food has saved lockdown for so many [Dec, p16] really resonated with me. I trained at Leiths School of Food and Wine years ago but, although I qualified, I missed a lot of training due to ill health, then the graft of a part-time restaurant job saw me back in hospital. I decided to catch up on what I missed by learning at home, and trying out delicious. recipes was part of this process. Lockdown 1 saw me enrol on Puff’s School of Pastry online and classes by the Japanese cooking school Sozai. Lockdown 2 was an opportunity to share what I’d learned... I pledged to make a foodie gift every day for friends or neighbours in need. As well as…

STAR EMAIL FROM: SUZE The stories about how food has saved lockdown for so many [Dec, p16] really resonated with me. I trained at Leiths School of Food and Wine years ago but, although I qualified, I missed a lot of training due to ill health, then the graft of a part-time restaurant job saw me back in hospital. I decided to catch up on what I missed by learning at home, and trying out delicious. recipes was part of this process. Lockdown 1 saw me enrol on Puff’s School of Pastry online and classes by the Japanese cooking school Sozai. Lockdown 2 was an opportunity to share what I’d learned... I pledged to make a foodie gift every day for friends or neighbours in need. As well as giving me something…

Serena’s French onion sausage casserole [Nov, p97] was well received by her husband and toddler. “Very indulgent for a Sunday night – we’ll definitely be cooking this again!” We’d like a slice of this snowy winter wonderland cake by @mlle.marguerite [Dec, p102]. 10-year-old Sam baked and iced some outstanding gingerbread Christmas trees [Nov, p72]. “Now that we’ve practised the recipe, we’re going to try a whole gingerbread house!” Winter cakes, warming bakes and a gorgeous lemony treat @nims_noms made a stunning baked lemon cheesecake (find the recipe online). Her top tip? Spread a thin layer of lemon curd over the top after baking to boost the citrussy flavour.…

Serena’s French onion sausage casserole [Nov, p97] was well received by her husband and toddler. “Very indulgent for a Sunday night – we’ll definitely be cooking this again!” We’d like a slice of this snowy winter wonderland cake by @mlle.marguerite [Dec, p102]. 10-year-old Sam baked and iced some outstanding gingerbread Christmas trees [Nov, p72]. “Now that we’ve practised the recipe, we’re going to try a whole gingerbread house!” Winter cakes, warming bakes and a gorgeous lemony treat @nims_noms made a stunning baked lemon cheesecake (find the recipe online). Her top tip? Spread a thin layer of lemon curd over the top after baking to boost the citrussy flavour.…