Delicious UK February 2021

An award-winning magazine, delicious. features 50-plus triple-tested, foolproof recipes and astounding complementary editorial and photography every month.

United Kingdom
Eye to Eye Media
12 Issues

in this issue

2 min
welcome to february

If ever there was a time to do some comfort cooking, this is it. Honestly, everything feels a little relentless at the moment, doesn’t it? If I could send each one of you a warm cinnamon bun, fresh from my kitchen, I’d do that right now. Sadly I can’t do that, but this comfort-packed issue is as close as I can get. First of all, there IS light at the end of the pandemic tunnel so let’s keep on looking towards that glow, go out for brisk walks to spark a rush of endorphins and put colour in our cheeks – and remember to take proper lunch breaks (I need a bowl of soul soup right now; see p92). Apart from that, February is my designated month for list making, and…

3 min
your delicious.

STAR EMAIL FROM: MECHELLE CLARK Karen’s editor’s letter last month included a call to share our experiences from the past year. Like many, I’ve had quite a time... Due to Covid, I had to close my business (Melt, in Aberdeen). It started five years ago as a toastie shop and events caterer, and ended up as a full restaurant and take-out. We had many successes, including our toasties being chosen by The Telegraph as one of the UK’s best; First Minister Nicola Sturgeon making a toastie; a visit from actor Donald Sutherland and dinner with newsreader Jon Snow. Since closing the business, life has been hard, but I’m training to be a pastry chef at college now and hoping to open a bakery at the end of the year. When lockdown hit, Melt…

1 min
what you’ve been cooking

We’re seriously impressed by this beautifully decorated ham hock, sausage and cider raised pie by @paulinescholey (search for it at deliciousmagazine. @food_for_a_ better_you put Donna Hay’s pork and fennel meatballs with wholewheat pasta, parmesan and lemon [Jan, p111] to the test Many of you marked the start of the year with great looking food Karen made the January cover recipe [Jan, p32] for her first breakfast of 2021. “It was a perfect start with freshly squeezed satsuma juice and a good coffee.” Pecan and cinnamon monkey bread [Jan, p70] was a hit for@cakesnearandfar. “So tasty and easier than I thought it was going to be!”…

1 min
star email prize*

Our star email wins a box each of premium red and white Portuguese wine worth over £50, brought to you by experts from The Wine Show (Amazon Prime). These wines stay fresher for longer thanks to their box format, which produces less CO2 than glass bottles. Visit See what other are talking about at Follow us at twitter. com/deliciousmag Follow us at instagram. com/deliciousmag Follow us on…

1 min
the runners-up

WILL HARDY’S WINTER WONDERLAND CAKE Jen says: “A close second – I could dive right in. I love the attention to detail with the piping.” NIGEL SPINK’S CHEESE, CRANBERRY & THYME FONDUE STAR Jen says: “You really captured the ooze, and I love the twinkly lights and decorations.” TOM MILLER’S MANGO WHITE VELVET CAKE Jen says: “Tom’s cake looks absolutely brilliant – so squidgy I could almost lick the photograph.” SUE ROSS’S THE BEST BAKED MEATBALLS Jen says: “You made Donal’s meatballs look so comforting. I relived eating that recipe from your image.”…

1 min
want to have a go?

Cook any recipe from our February issue and share it with us for a chance to win a night’s stay for two at the The Cadogan, A Belmond Hotel in Chelsea, London. We all need something to look forward to this year and this would be quite the tonic. The Cadogan has a stylish bar and terrace, well stocked library and even a private garden. The winner and guest will enjoy a night in a junior suite with breakfast and be treated to a three-course dinner with wine in the hotel’s restaurant, Adam Handling Chelsea, which showcases Adam’s modern take on classic British cuisine using seasonal ingredients. For more info visit belmondcadogan-hotel and FOR YOUR CHANCE TO WIN… Snap your dish and share it with us by 28 February 2021. TO ENTER AND…