Cibo e Vino
Delicious UK

Delicious UK April 2019

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
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12 Numeri

in questo numero

1 minuti
cheat’s omelette arnold bennett

SERVES 1. HANDS-ON TIME 15 MIN Put 120ml whole milk in a small pan with 80g sustainable smoked haddock fillet. Cover with a lid and poach over a low heat for 5 minutes until just cooked through. While the fish poaches, whisk 1 tbsp plain flour with 2 large free-range eggs, 2 tbsp crème fraîche and 2 tbsp freshly grated parmesan until smooth. Scoop the fish out of the pan and set aside, then whisk the poaching liquid into the egg mixture until smooth. Heat a knob of butter in a non-stick, heavy-based frying pan (about 25cm) and, once foaming, pour in the egg mixture. Cook for 8 minutes, swirling the pan to cook evenly. Once the omelette is almost cooked, scatter over chopped chives, then flake in the haddock. Using a spatula,…

1 minuti
7 reasons to get excited about april

Spring on the farm Tick off your dream Easter Sunday activity in the idyllic surrounds of Daylesford farm in Gloucestershire, whether it’s decorating eggs, making floral crowns and Easter bonnets or meeting lambs. There are other events during the month to welcome spring, including a lambing tour on 13 April and a beginner’s floristry workshop on 25 April. Easter Sunday at Daylesford Farm, 21 April, £5 (with proceeds to a local children’s charity), other events vary; see Unmissable adventure The phrase ‘immersive experience’ is overused and often inaccurate, but dining theatre company Gingerline has concocted a spectacular one called The Grand Expedition. It takes place at a mystery location in London (you receive instructions via text on the day) and makes clever use of illustrated animations and talented performers to transport diners on…

2 minuti
for starters

A FEAST FOR THE MIND The British Library’s second annual Food Season kicks off this month, with talks and workshops led by leading food writers, historians and chefs. What’s on the menu? Yotam Ottolenghi will discuss the impact of our upbringing and genes on enjoyment of food with writer Bee Wilson and Professor of Genetics Tim Spector; Niki Segnit, author of The Flavour Thesaurus, and food writer Felicity Cloake reveal the secrets to writing a winning recipe; Nigella Lawson muses on the importance of storytelling in cookery books; and Joanne Harris, author of Chocolat, considers the sensual role of food in fiction. There’s also the chance to listen in on BBC Radio 4’s The Kitchen Cabinet, presented by Jay Rayner, and take part in a Wikipedia editing marathon to improve the online encyclopaedia’s…

1 minuti
in this month...

1452 Leonardo da Vinci was born on 15 April. Few people know that 1850 San Francisco was incorporated as a city on 15 April. Many of the 35,000 population were immigrants who had come for the Gold Rush – all bringing different cuisines to this melting pot of a metropolis. 1948 The World Health Organization was established on 7 April. The global body helped eradicate smallpox and continues to work to improve nutrition and food security worldwide. 1988 McDonald’s revealed it would open 20 restaurants across Moscow on 29 April. The signature burger, the Big Mac, was rebranded the Bolshoi Mak (bolshoi meaning ‘big’ in Russian). he was a keen nutritionist, writing: “Do not eat when you have no appetite and dine lightly. Chew well, and whatever you take into you should be well cooked and of…

1 minuti
restaurant of the month

In association with The Good Food Guide ALCHEMILLA This subterranean Victorian coach house in inner-city Nottingham is overseen by Alex Bond ( The Good Food Guide’s Chef to Watch, right), who used to be at Restaurant Sat Bains. THE SETTING Abandoned for more than a century, the vaulted red-brick space has been rebooted with vertical moss gardens and giant skylights. It’s bold, bright and surprising – qualities echoed in the kitchen. THE FOOD Bond crafts tasting menus (£60/£70/£85) that shift the focus from meat to veg. Hen of the woods mushrooms are paired with buttermilk and black garlic, while a grain risotto gets an umami hit from aged parmesan and truffles. It’s not a vegetarian restaurant, but meat is used sparingly and there are vegan choices. THE VERDICT With its plant-based credentials and laid-back vibe,…

2 minuti
making a difference

THE PIONEER Vicky Bennison, food writer and creator of Pasta Grannies Vicky’s Pasta Grannies videos, which she posts on YouTube, document Italian women making traditional handmade pasta in their homes. Most of these women are over 65 years old and have been making pasta for decades, rarely with a written recipe to hand. Vicky, who’s based in London and Cingoli in Le Marche in central Italy, had noticed that the pasta skills mastered by older Italian women weren’t being passed down to the younger generation. WHAT DOES PASTA GRANNIES DO? The first ‘pasta granny’ Vicky met was Maria Mulinari, who at 83 was making pasta by hand for a local restaurant. Like many younger Italians, Maria’s family hadn’t learned to cook because of their demanding jobs. With help from a photographer friend, Vicky…