welcome
While it’s still so cold, we’ve boosted many of the recipes in this issue with heat and flavour punches: there’s the cinnamon and white pepper in the twice-cooked pork belly on page 26, the chilli flakes in the rigatoni with kale sauce on page 62, and the sumac in Rosie Birkett’s blood orange and fennel salad on page 99. Sriracha is the star of our cover recipe, and also features in a sweet-hot pull-apart bread and spaghetti sauce spiked with lemon and parmesan – it will definitely be a new favourite recipe (find them from p54). February’s anchor points are Chinese New Year and Valentine’s Day – both very good excuses to dig out your best plates and glasses, and entertain. The latter has expanded its remit over the past few…