Delicious UK

welcome to march

It’s never too early for a hot cross bun. Sitting down with a buttery toasted one (see p26 for four game-changer recipes) while thinking ahead to the long Easter weekend is a delicious. moment. Easter is at the beginning of April this year – a hop and a skip away – so we’ve gone early and included bucketfuls of inspiration in this issue so you have time to mull over the recipes and plan what to cook. You might have gathered I’m looking forward to it. Before Easter there’s Mothering Sunday, when cake is hoped for, maybe expected and always appropriate. But what to make? On p66, Debora Robertson writes about the joys of plainer cakes that, these days, risk being upstaged by fancily decorated upstarts (the crèmes fatales – thank you,…

if you cook one thing this month…

Dark chocolate salted caramel fondue SERVES 6. HANDS-ON TIME 20 MIN Put 200g sugar in a pan with 4 tbsp water and heat gently until dissolved. Bubble until the mixture turns a deep caramel colour, then quickly whisk in 100g cubed salted butter and 100g chopped dark chocolate until melted and smooth (be careful as it might spit). Whisk in 100ml double cream to make a smooth, glossy sauce. Once cooled slightly, add a pinch of salt, then serve with marshmallows (vegetarian if need be), biscotti and fresh fruit to dip. PER SERVING 427kcals, 27.3g fat (17g saturated), 1.2g protein, 43.8g carbs (43.6g sugars), 0.5g salt, 0.6g fibre…

your delicious.

STAR EMAIL FROM: BETHAN MITCHELL We’re so glad we cooked your ‘instant joy’ recipe from the January issue [p7]. Arthur (four) and Annie (two) enjoyed making your crispy creamy Boursin mushrooms so much they’ve requested them another three times already. Arthur eagerly awaits the arrival of ‘the yummy magazine’ each month and takes pleasure in choosing what he’d like to make for us – although the shortlist is often 10 recipes! He now cooks an entire meal for the family once a week (with a little assistance) and it’s amazing to see the children proudly eat things they’d ordinarily turn up their noses at. That’s the difference it makes when they’ve made the recipes themselves. SUBJECT: KEEPING SOCIABLE FROM: CAROLINE WICKHAM-JONES What a great February issue. All this cooking keeps me sociable as I can’t eat…

3 ways to have your say…

Join our new reader panel and have more of a say in your favourite magazine. From time to time, we’ll email you to ask you to take part in surveys on various aspects of the magazine, website, podcast and more. • SIGN UP AT deliciousmagazine.co.uk/readerpanel • EMAIL US at info@deliciousmagazine.co.uk • WRITE TO US by post at delicious. magazine, Eye to Eye Media Ltd, Axe & Bottle Court, 70 Newcomen Street, London SE1 1YT PS LOOKING FOR JANUARY’S CRYPTIC SOLUTION? Find it on our new puzzle page, Cuppa Time, on p88 STAR EMAIL PRIZE* Our star email this month wins a tastecard worth £79.99. With a tastecard, get 2 for 1 meals or 50% off your food bill at 6,000+ restaurants for 12 months. On average, tastecard users save nearly £19 per restaurant visit. tastecard.co.uk See…

cook it like delicious. …and win a collection of high-end knives

Cook any recipe from delicious. this month and share a picture with us for your chance to win a sleek, stylish and durable Tramontina knife collection, made in Brazil, from bespoke luxury gift experts Farrar & Tanner. The Tramontina knife block has six knives: a 3in paring knife; 5in steak knife; 6in carving knife; 6in boning knife; 8in bread knife; and 8in chef’s knife. You’ll also win a three-piece carving set with 8in carving knife, fork and carving board for making light work of carving your Sunday roast. And, if you wish to, you can have your own personalised message engraved on both prizes. Farrar & Tanner’s range includes cook’s gifts, men’s accessories and fine wines and spirits. farrar-tanner.co.uk FOR YOUR CHANCE TO WIN… Make any recipe from the March issue, then take a picture…

delicious

Editor Karen Barnes 020 7803 4115 Deputy editor Susan Low 020 7803 4120 Editorial & features assistant Phoebe Stone 020 7803 4115 Food editor Jennifer Bedloe 020 7803 4119 Deputy food editor Sophie Austen-Smith 020 7803 4118 Art director Jocelyn Bowerman 020 7803 4124 Art editor Martine Tinney 020 7803 4125 Managing editor Les Dunn 020 7803 4114 Deputy chief sub editor Hugh Thompson 020 7803 4117 Wine editor Susy Atkins Gadget tester Aggie MacKenzie Contributors Lucas Hollweg, Gill Meller, Sue Quinn, Debora Robertson Marketing director Julia Rich 020 7803 4129 Head of digital Vic Grimshaw 020 7803 4130 Digital editor Rebecca Brett 020 7803 4130 Acting digital editor Fiona Logan 020 7803 4141 Acting assistant digital editor Ellie Donnell 020 7803 4134 Marketing & digital assistant Ruby Dumbrell 020 7803 4104 Digital editorial assistant Helen Salter 020 7803 4130 Podcast producer Gilly Smith For advertising sales please contact Advertising director…