welcome.
March is a weird month – neither one thing nor the other. Or, rather, sometimes one thing and then something completely different: season, weather, mood, food. I reckon a hiatus of this kind is the ideal opportunity to master (or brush up on) some skills. We’ve relaunched and rebooted our Be A Better Cook section – important because I see it as the beating heart of delicious. The more you understand about food, the better the food that comes out of your kitchen will taste. This month, on p112, you’ll find a technical bake special, put together with the experts at the renowned Bread Ahead cookery school, with a focus on yeasted breads – some simple (focaccia and a white loaf ); some more complex (brioche and tender milk rolls). We’d love…
