Delicious UK

January 2022

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

Land:
United Kingdom
Språk:
English
Utgiver:
Eye to Eye Media
Hyppighet:
Monthly
kr 59,56
kr 357,96
12 Utgaver

i denne utgaven

1 min
welcome.

January is rethink month. Well it is for me, anyway. Not resolutions, but a rethink: what to change, what to try to do better, what to ditch, what I’d like to learn or know more about. And if ever there’s a time to do that it’s now, after almost two years of the pandemic, when so much of what we thought we knew, relied upon and understood has been turned upside down. We have lost people we loved, and old-fashioned employers have had to admit working from home was a) possible and b) often more productive – although less creative and good for the soul. In my experience, a mix of office and home, people and silence is perfect. So... If you’re in any kind of rethink mode, Debora Robertson’s article…

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2 min
joy january

Good things in season ALL THE GREENS… Brussels sprouts, kale, cabbages and leeks PALE AND INTERESTING... Cauliflower, celeriac, celery, chicory, jerusalem artichokes, parsnips,potatoes, salsify, shallots, swede and turnips Good things to make Lentil, chickpea and harissa soup Serves 6 Hands-on time 20 min Simmering time 30 min Heat 3 tbsp oil in a large pan. Finely dice 2 onions, 2 celery sticks and 2 carrots, then add with a large pinch of salt. Cook, stirring, for 10 minutes until the veg is softened. Add 4 crushed garlic cloves and 1 finely chopped preserved lemon (skin only; see p116), then cook for 2 minutes. Stir in 2 tbsp tomato purée, 1 tbsp rose harissa, 1 tbsp ras el hanout, 175g dried green lentils, a 400g tin of chickpeas, 400g chopped tomatoes and 1.5 litres veg stock. Cover…

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1 min
what’s on the menu?

A SPECIAL WEEKEND BRUNCH Aloo paratha (potato-stuffed flatbreads) p55 Huevos rancheros (rancher’s eggs) p94 Scotch woodcock p9 David Atherton’s plaited loaf p120 HUNKERED-DOWN SATURDAY NIGHT DINNER Fifth avenue daquiri p79 Classic fondue p47 Petit salé aux lentilles p34 Rye & hazelnut blondies p96 SUNDAY LUNCH WITH THE FAMILY Whole baked chicken with North African spices p29 Creamy sprout and jerusalem artichoke gratin p42 Preserved lemon relish with broccoli p118 Pineapple and rum sticky toffee pudding p75…

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1 min
#notforsharing

Scotch woodcock Serves 1 Hands-on time 10 min • 1-2 slices bread, toasted• Knob of butter, plus extra to spread• Patum Peperium The Gentleman’s Relish• 2 medium free-range eggs, beaten and seasoned• 1 tsp crème fraîche• 1 tsp drained capers in brine (optional)• 1-2 anchovies, drained and sliced in half lengthways• Snipped chives or chopped parsley to serve 1 Toast the bread and, while it’s still hot, spread with butter and The Gentleman’s Relish. 2 Melt some butter in a non-stick frying pan. Once foaming, add the beaten eggs, then cook over a low heat. Use a wooden spoon/ spatula to lightly fold the eggs as they set to make soft curds, allowing the uncooked egg to run onto the base of the pan to set. 3 When the scrambled eggs are almost cooked (they…

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3 min
appetisers

Whisky galore Scotch brand Johnnie Walker has opened an eight-floor attraction on Edinburgh’s Princes Street, including two bars (serving 150 different whiskies) and a shop – the place to pick up a bottle for Burns Night on 25 January. Tours include three drinks (tailored to your taste); enthusiasts can try special expressions straight from the cask in the cellar or join Johnnie Walker’s archivist for a scotch whisky history lesson. Tours from £25, johnniewalkerprincesstreet.com HELP NADIYA’S MISSION Nadiya Hussain is supporting WaterAid’s Thirst for Knowledge campaign. It aims to bring clean water and toilets to schools in Nepal and other countries, where girls often miss lessons during their period or due to the need to collect water. Nadiya says: “With clean water, toilets and soap in schools, girls can complete their education and build…

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1 min
this month’s star email wins...

Your letters this month were a welcome reminder of how important cooking is in our lives. It’s a chance to learn new things, to challenge ourselves, and to share a love of food with those nearest and dearest to us. So our Star Email this month wins another year’s subscription to delicious. ! FOR YOUR CHANCE TO WIN... Let us know your thoughts on this month’s issue by emailing us at info@deliciousmagazine.co.uk* *CONTRIBUTIONS MAY BE EDITED FOR SPACE/CLARITY AND ARE PUBLISHED ON THE BASIS THAT CONTRIBUTORSHAVE THE AGREEMENT OF ANYONE MENTIONED FOR ANY PERSONAL INFORMATION TO BE PUBLISHED…

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