Delicious - UK (February 2020)

the menu.







Make the soup to the end of
MAKE
AHEAD step 2 up to a day ahead,
then cover and chill.
Continue from step 3.


• 5 tbsp olive oil SWEET SIDES
Herby hasselback potatoes
• 1.25kg red onions, thinly sliced
and caramelised apples
• 2 garlic cloves, crushed
• 1 tbsp chopped fresh thyme
• 150ml red wine
• 1.5 litres good quality beef stock
• 2 tbsp chopped fresh parsley
THE WELCOME DRINK • 50g butter, softened
Mulled chai cider • 6 large slices sourdough bread,
SERVES 6. HANDS-ON TIME 15 MIN ciabatta or french stick
• 100g camembert, thinly sliced
Mull the cider and cool • 75g gruyère, grated
MAKE
AHEAD a day ahead, then gently
reheat to serve. 1 Heat the olive oil in a saucepan,
For a hot drink that’s not then add the onions, garlic, thyme
FOOD
TEAM’S boozy, this is equally good and a little salt and pepper. Cook
TIP
made with apple juice. over a low heat for 45 minutes,
stirring occasionally to prevent
• 2 litres medium-dry cider (see sticking, until the onions are soft.
food team’s tip) Once softened, increase the heat
• 125ml apple liqueur (optional) and stir until the onions are well
• 8-10 chai teabags caramelised.
• 2-4 tbsp soft brown sugar 2 Add the wine, then bubble to
• Thinly pared zest 1 orange reduce by half. Stir in the stock,
• Thinly pared zest 1 lemon bring back up to the boil, then turn APPLES AND POTATOES
• 1 apple, quartered, cored the heat back down to low, cover and ON THE SIDE
and thinly sliced simmer gently for 20-25 minutes
until rich and flavourful. Add most Caramelised apples
1 Put the cider, apple liqueur (if of the parsley, then taste and adjust SERVES 6. HANDS-ON TIME 10 MIN
using), teabags, 2 tbsp of the the seasoning (see Make Ahead).
brown sugar and half the pared 3 Butter one side of each slice of • Knob of butter
orange and lemon zest in bread. Layer the camembert and • 3 firm apples, such as braeburn
a saucepan. Bring slowly to grated gruyère on the unbuttered or granny smith, quartered and
the boil, stirring, then simmer side of three slices. Top with the thickly cut into wedges
very gently for 2 minutes. other three slices, butter-side up, • 2 tbsp maple syrup
2 Remove the pan from the heat pressing firmly to sandwich together.
and leave to cool for 15 minutes 4 Put a large non-stick frying pan 1 Melt the butter in a non-stick
(see Make Ahead). Taste and add over a medium heat. Add the frying pan set over a medium heat.
more sugar if you like a sweeter sandwiches, then cover with a piece Once the butter stops foaming,
taste, then serve in heatproof of foil and weigh them down with a add the apple wedges and season
glasses (or mugs) garnished with second pan. Cook for 2-3 minutes on with a little salt and a grinding
apple slices and the remaining zests. each side until the bread is crisp and of black pepper. Cook, stirring,
PER SERVING 209kcals, 0.1g fat golden and the cheese has melted. for about 5 minutes until the apples
(trace saturated), 0.2g protein, 5 Spoon the soup into warmed are starting to brown. Add the
22.3g carbs (22.3g sugars), 0.1g bowls, then scatter over the maple syrup and cook for a
salt, 0.3g fibre remaining parsley. Cut each further 2-3 minutes until golden
sandwich in half and serve and the sauce is slightly syrupy.
THE SOUP TO START alongside the soup. Serve alongside the pork.
Red onion soup with PER SERVING 518kcals, 25.3g fat PER SERVING 65kcals, 1.8g fat
cheesy sourdough melts (10.6g saturated), 24.6g protein, (1g saturated), 0.5g protein,

SERVES 6. HANDS-ON TIME 20 MIN, 39.8g carbs (14g sugars), 1.8g salt, 11.5g carbs (11.2g sugars),
COOKING TIME 1 HOUR 15 MIN 6.7g fibre trace salt, 0.9g fibre →

deliciousmagazine.co.uk 51

belly in a cylinder shape, put the
skin back on top to cover the whole
joint, then use kitchen string to tie
the skin firmly in place at 2cm
intervals, tying securely. Put the
pork aside in the roasting tin.
2 Pour the stock and wine around
the meat, then transfer to the oven
and roast for 20 minutes. After 20
minutes, wrap the whole roasting
tin loosely in foil, turn down the
oven temperature to 150°C/130°C
THE MEATY MAIN fan/gas 2 and return the tin to the
Herby hasselback Slow-roast pork belly oven to roast for a further 3½ hours.
potatoes with lemon, parsley 3 Meanwhile, heat the olive oil in a
and caper gremolata
SERVES 6. HANDS-ON TIME 10 MIN, small frying pan until hot. Add the
OVEN TIME 45-60 MIN SERVES 6. HANDS-ON TIME 30 MIN, capers and fry for 2-3 minutes until
OVEN TIME 4 HOURS 10 MIN crisp and golden. Remove from the
Roast the potatoes in the pan. Set the capers aside.
COOK’S oven alongside the pork • 2kg piece British free-range 4 After 3½ hours, remove the pork
TIP
after it’s been in for pork belly, boneless (ask your from the oven. Increase the
3 hours, leaving them in the oven butcher to remove, score and temperature to 220°C/200°C fan/
when the temperature returns reserve the pork belly skin for gas 7. Snip the string holding the
to 220°C/200°C fan/gas 7 – the you in a single piece) pork skin and transfer the roast to
potatoes will take up to 1 hour. • Knob of butter, softened a board (be careful as it will be very
• 2 tbsp chopped fresh sage hot). Wrap the pork belly in the foil
• 1kg charlotte potatoes, peeled • 1 tsp fennel seeds, toasted and set aside to rest for 20 minutes.
• 2 tbsp olive oil and lightly ground in a pestle Meanwhile, pour the pork juices into
• Handful roughly chopped fresh and mortar a small saucepan.
herbs such as sage, thyme and • 300ml good quality chicken 5 Using kitchen scissors, cut the
rosemary stock pork skin into thin strips. Arrange
• 300ml dry white wine on the lined baking tray, then roast
1 Set one potato at a time in the • 2 tbsp olive oil in the oven for 20 minutes more
bowl of a wooden spoon then, • 4 tbsp capers, rinsed and or until the skin is beautifully crisp
using a sharp knife, cut slices at dried and golden.
4mm intervals (the spoon will • Finely grated zest 2 lemons 6 Meanwhile, spoon off and discard
stop you cutting all the way down, • 1 garlic clove, finely the layer of fat sitting on top of the
keeping the potato in one piece). chopped juices in the saucepan. Set the pan
2 Put the potatoes on a baking • 4 tbsp roughly chopped over a medium heat, bring to the
tray, then toss with olive oil, fresh parsley boil and simmer for 10 minutes or
herbs, some salt and a grinding • Baby carrots to serve until reduced slightly. Take off the
of pepper, making sure some (optional) heat and keep warm.
of the herbs and oil get into the 7 In a small bowl, combine the
slits. Roast for 45-60 minutes you’ll also need… crispy capers, lemon zest, garlic
until the potatoes are crisp and • Roomy roasting tin; kitchen and parsley to make the gremolata.
golden (see cook’s tip). string; kitchen scissors; baking Carve the pork into slices, then
PER SERVING 154kcals, 3.8g fat tray lined with compostable arrange on warmed plates. Top
(0.6g saturated), 2.9g protein, baking paper with the gremolata and strips of
25.6g carbs (2.1g sugars), trace crispy crackling, then serve with
salt, 3g fibre 1 Heat the oven to 220°C/ the hasselback potatoes and
200°C fan/gas 7. Lay the pork caramelised apples, plus steamed
belly flat on a work surface. Mix carrots if you like, all drizzled with
SUSY ATKINS’ WINE PICKS
Soup doesn’t necessarily need another liquid with it together the softened butter, the gravy.
but an Alsace pinot blanc would work nonetheless. sage, fennel, a little salt and PER SERVING 831kcals, 61g fat
For the glorious pork belly crack open an apple-tinged a grinding of black pepper. Rub (20.2g saturated), 67.6g protein,
South African chenin blanc, and for the blood orange
tart make it a sweet golden French muscat. the mixture all over the pork, 2.3g carbs (0.8g sugars), 1.4g salt,
spreading it thinly. Roll up the 1.3g fibre →

the menu.






WINTER SUNSHINE
Blood orange tart with
cardamom cream

























COVER

STAR















































































deliciousmagazine.co.uk 53

the menu.







2 To make the pastry, briefly
pulse together the flour and 100g
unsalted butter in a food
processor until the mixture
resembles breadcrumbs. Add
50g of the sugar, the grated
orange zest, the egg yolk
(reserving the white) and
1-2 tbsp iced water. Pulse again
until the mixture just starts
to come together. Transfer to a
clean, lightly floured surface and
gently work into a dough. Shape
into a disc, wrap well and chill
for 30 minutes (see Make Ahead).
3 Heat the oven to 220°C/200°C
fan/gas 7. For the orange syrup,
squeeze the juice from 2 oranges
into a small saucepan, add the
maple syrup or honey, then
simmer over a medium heat for
5-6 minutes or until the sauce is
syrupy. Set aside to cool.
4 Roll out the dough on a lightly
floured surface to a rough
30cm circle, then transfer it
• 100g unsalted butter, diced to the prepared baking sheet.
• 100g caster sugar 5 Put the ground hazelnuts, 50g
• 1 medium free-range egg, softened unsalted butter and the
separated remaining 50g sugar in a mixing
• 1-2 tbsp iced water bowl. Using an electric mixer,
• 50g ground hazelnuts whisk until pale and fluffy – about
• 50g unsalted butter, softened 6 minutes. Spread the mixture
over the pastry base, leaving
FOR THE BLOOD ORANGE SYRUP a 4cm border all around.
• 2 blood oranges 6 Arrange the sliced oranges,
• 2 tbsp maple syrup or honey slightly overlapping, over the
hazelnut mixture. Fold in the

A TRIUMPHANT PUD FOR THE CARDAMOM CREAM edges of the pastry to form
• 200ml double cream a crust. Whisk the egg white until
• 1-2 cardamom pods, seeds just frothy, then brush it over
Blood orange tart with removed and ground to a the pastry rim to glaze. Transfer
cardamom cream powder in a pestle and mortar the tart to the oven and bake for
SERVES 8. HANDS-ON TIME 30 MIN, PLUS • 1 tbsp icing sugar 25-30 minutes until the pastry
CHILLING, OVEN TIME 25-30 MIN is golden. Set aside to cool.
YOU’LL ALSO NEED... 7 Just before serving, whip the
Make the pastry up to • Large baking sheet lined with cream, ground cardamom and
MAKE
AHEAD 2 days ahead and keep compostable baking paper; icing sugar in a mixing bowl until
covered and chilled. food processor; electric mixer it reaches the soft peak stage
Use regular oranges with (the peaks fall over when you
FOOD
TEAM’S a dash of Campari if you 1 Finely grate the zest of 1 orange take out the whisk). Serve slices
TIP
NEXT can’t find blood oranges. and set aside for the pastry. Peel of tart with a dollop of cream and
MONTH 4-6 oranges (depending on their the blood orange syrup.
An Indian feast • 4 large or 6 small blood size), including the zested one, PER SERVING 509kcals, 34g fat
from chef oranges making sure you cut off and (18.7g saturated), 5.7g protein,
Vivek Singh
to celebrate the • 200g plain flour, plus extra discard all the bitter pith. Thinly 43.9g carbs (24.4g sugars),
Holi festival to dust slice all the oranges. 0.1g salt, 2.4g fibre


54 deliciousmagazine.co.uk



Available at:

Subject to availability. Selected stores

for two.






A breakfast with heart









Valentine’s Day is a fine excuse to cook something great-tasting, fun and quirky for someone
special. These heart-shaped toasts say it all in the language of egg, bacon and avo lurve





Egg-in-the-hole with pan to the oven and cook for 4-6
bacon and avocado minutes until the whites are set but

SERVES 2. HANDS-ON TIME 20 MIN the yolks are still runny. Toast and
butter the remaining bread slices
• 8 rashers free-range British and stamped-out hearts.
streaky bacon 3 Meanwhile, mash the avocado in
• 4 thick slices good quality bread a medium bowl with the lime juice,
• Olive oil for frying chopped coriander and a pinch of
• 2 medium free-range eggs salt and black pepper.
• Butter for spreading 4 Once the eggs are cooked, top the
• 1 ripe avocado buttered toast with bacon and
• Juice 1 lime sandwich together with the
• Small handful fresh coriander, egg-filled toast. Serve the
roughly chopped, plus extra sandwiches with a dollop of mashed
to serve avocado on the side and the toasted
• Your favourite sauce to serve hearts, with a drizzle of your
(we like sriracha chilli sauce) favourite sauce.
PER SERVING 768kcals,

YOU’LL ALSO NEED… 47.4g fat (13.6g saturated),
• Heart-shaped cookie cutter; large 35g protein, 47.5g carbs
non-stick ovenproof frying pan (3.4g sugars), 3.8g
salt, 5.5g fibre
1 Heat the oven to 200°C/180°C fan/
gas 6. Put the bacon in a single
layer on a baking tray, then cook for
10-12 minutes, turning once, until
crisp. Set aside (keep warm), then
reduce the oven temperature to
180°C/160°C fan/gas 4.
2 Using the heart-shaped cookie
cutter, stamp out a heart in the
middle of 2 of the bread slices.
Heat a splash of oil in the frying
pan set over a medium heat.
Add the bread slices with the
heart-shaped hole, cook until
golden on one side, then flip
over, remove the pan from
the heat and crack an egg
into each hole. Transfer the






RECIPE & FOOD STYLING
TROY WILLIS
PHOTOGRAPH MAJA SMEND
STYLING TONY HUTCHINSON


deliciousmagazine.co.uk 57

The sense









(and nonsense)




































































No one likes to throw away perfectly edible food, but confusion over labelling
is fuelling the amount we chuck out at home. The rules are changing, though,

and Clare Finney wraps up the latest advice on best-before and use-by dates




ere’s a sentence I never edible”. I can’t conceive of doing former prime minister – but it’s still
thought I’d commit to otherwise: I grew up with a father out on jam mould. When May’s
H paper: I’m with Theresa who would cut the mould out of fruit spreadable story broke last year, the
May. Not on her politics, but with and took a sniff-it-and-see approach Food Standards Agency (FSA)
her cavalier approach to jam. to milk and butter. Today, the advised that food obviously
When she was PM, she revealed edibility of eggs long after their ‘best containing mould should not be
to ministers during a Cabinet before’ date are the hill I choose to eaten. A professor of bacteriology
discussion on food waste that she die on, while my boyfriend attempts on BBC Radio 4’s Today programme
scrapes the mould off the top of old to pry them from my hands. countered, saying that he too would
jam and finds the rest “perfectly The jury may have decided on our scrape off surface mould “depending

food for thought.







on the quality of the jam”. or frozen before the use-by date.
It’s a classic example of the Jamie Oliver goes further on his TIPS FOR CUTTING
confusion surrounding use-by website, breaking down his advice FOOD WASTE AT HOME
and best-before labels. The theory into food groups together with
is simple: ‘use by’ (and ‘consume useful use-up recipes. “You can’t USE YOUR FREEZER
within’) dates are about food safety, eat mouldy soft cheese, but it’s OK O You might be amazed by what
while ‘best before’ is an indicator to cut the mould off hard cheese,” you can freeze – and how late in
of quality only. Yet the 2017 food it states – advice that WRAP the day you can do so. WRAP’s
waste report from the National echoes. “With items like hard survey found 20 per cent of us
Federation of Women’s Institutes cheeses there are now more don’t think we can freeze eggs,
(NFWI) found that just 45 per cent best-before dates rather than 17 per cent don’t realise we can
of respondents understood what use-by dates because they’re freeze milk and 16 per cent
these terms meant. not perishable foods that are don’t know cheese and even
The NFWI’s survey followed unsafe to eat outside a certain fruit can be frozen.
findings by the government’s waste time frame,” White explains. O With the exception of milk,
advisory body, WRAP, which It sounds sensible, but this which should be frozen
reported that UK households waste advice is still contingent on people immediately, you can freeze
all of the above – and meat and
Best-before dates allow you to use your fish – right up until the use-by

initiative and sensory cues date. Eggs need to be lightly
whisked. Separated yolks and
5 million tonnes of edible food understanding the difference. whites left over from recipes can
annually. These findings prompted Why dispense with dates on also be frozen – in freezerproof
Tesco to remove ‘best before’ dates oranges, then slap a best-before containers, labelled with the
on 70 of its fresh fruit and vegetable date on comté, when both have number of eggs/whites/yolks
products, so that now it’s up to natural warning signs in the form – and used within 3 months.
the customer to decide whether of hard skin and green fur? O You can freeze potatoes, too:
their carrots are salad-worthy or White assures me that WRAP boil for 10 minutes, put the lid
destined for fridge-foraged soup. is working hard to enlighten on the pan, shake to rough up
“We recently updated our consumers on the difference, as the edges, then cool. Freeze
guidance on fresh uncut fruit well as spread the word on safe on a tray, put into labelled
and vegetables to include the food storage. “Storing most fresh containers, then keep in the
recommendation that best-before fruit, vegetables and salads in the freezer for up to 3 months.
dates on fresh produce should fridge (except bananas, onions, Defrost the night before roasting
be removed, except for short-life pineapple and potatoes) at between – or roast in hot fat straight from
products and where there is a 0°C and 5°C is the most simple, the freezer, adding 10-15 minutes
limited time for consumption in accessible and effective method of to the cooking time. Mashed
the home – even when stored at keeping food fresher for longer.” potato also freezes like a dream.
optimum conditions – to encourage Meanwhile, you and I need only
consumers to use their judgment remember the following guide: CHECK YOUR FRIDGE
and to reduce food waste,” says use-by dates are literally not to be O Look inside before you go
Helen White, a WRAP special sniffed at (“we can’t see or smell shopping, so you don’t duplicate.
advisor. “There’s been a bit of a the bugs that can cause food O Check its temperature with a
sea change around people using poisoning,” the FSA explains) but thermometer. It should read 0°C
their senses – and common sense. best-before dates allow you to use to 5°C. Most fridges are too
People seem more connected your initiativ alongside sensory warm, which hastens spoilage.
with their food.” cues such as sour smell or mouldy
It’s a shift that recipe appear e. Eggs are at the CHECK YOUR EGGS ARE OK TO EAT
writers and r retailers eate ’s discretion: “Our O If you’re unsure about an egg’s
vice is that you can
have worked d eat them after the freshness, put it in a bowl of cold
hard to instig gate.
water. A fresh egg will lie at the
PHOTOGRAPHS: GETTY IMAGES its customers s to s ays White: a discovery (discard). If it rises slightly, at
best-before date as
bottom; a stale one will float
Waitrose adv vises
long as you cook
“ignore best- -before
them thoroughly,”
an angle, it’s past peak freshness
and sell-by d dates”
and needs thorough cooking.
Don’t eat eggs that smell off.
at bodes well for my
and focus solely on
ensuring foo od is cooked
estic felicity.
do
deliciousmagazine.co.uk 59

D E L I A R E T R O S P E C T I V E



A 1970s CLASSIC









This wonderful sausage recipe, first published decades ago, is set for a revival. One taste of the
rich braise, with a dollop of mash on the side, and you’ll know why it’s stood the test of time




Recipe writing has to involve all levels of cooking for all

occasions. In attempting to pick out what has been the most
commented on, I would instantly have to say this one wins the

prize by a mile, for what has come to be known as a midweek,
not too expensive, family recipe. Even now I meet people who

still make it from when it was first published in my small

paperback called Frugal Food in 1976.
It obviously needs to be made with good quality sausages.

I still buy Lane Farm sausages (lanefarm.co.uk), which are
made locally, but a good supermarket brand is Powters

Newmarket sausages. For me, serving this with mash is non-negotiable. My recipe is
900 grams of desiree potatoes, cut small and steamed with salt until soft, 50 grams

of butter, 4 tablespoons of milk, two tablespoons of crème fraîche and pepper. I use an
electric hand mixer to break them up, then whip until smooth. Perfect.







Bangers braised EQUIPMENT pepper (no salt needed).
in cider • You’ll also need a medium
SERVES 2-3 flameproof casserole with Now put a lid on as soon as it begins
a tight-fitting lid. to simmer, then transfer it to the
• 454g pork sausages oven for 30 minutes. After that
• 1 medium cox’s apple, cored and METHOD remove the lid and let it continue to
sliced into rings (no need to peel) First place the casserole over cook for a further 20-30 minutes.
• Butter a medium heat, add a little oil Towards the end of the time, fry the
• Freshly milled black and when it’s hot, brown the apple rings in butter till golden and
pepper sausages all round – it’s soft, and garnish the casserole with PORTRAIT: TREVOR LEIGHTON. FOOD PHOTOGRAPH: GARETH MORGANS. FOOD STYLING: JEN BEDLOE. STYLING: DAVINA PERKINS
• A little oil for frying important to get them well them. This is obviously going to
• 200g smoked lardons browned. need some very creamy, fluffy
• 225g small shallots mashed potatoes, and depending on
• 1 heaped tablespoon plain Then, using a draining spoon, the time of year, I would serve some
flour remove them to a plate whilst tender, squeaky, lightly cooked
• 375ml strong dry cider you brown the lardons and spring greens.
• 1 clove of garlic, crushed shallots lightly. When that’s done,
• 1 bay leaf sprinkle in the flour to soak up Recipe © Delia Smith 2008, Delia’s
• 1 rounded teaspoon freshly the juices, then gradually stir in Frugal Food, published by Hodder and
chopped thyme, plus a few sprigs the cider. Now pop the sausages Stoughton. For more Delia recipes,
back in along with the garlic, bay cookery school videos, information on
Preheat the oven to 180°C/gas leaf, fresh thyme and sprigs. bakeware and ingredients go to
mark 4. Add some freshly milled black deliaonline.com


60 deliciousmagazine.co.uk

food memories.

























Even now I meet people who

still make it from when it was

first published










































































NEXT
MONTH
Delia’s
irresistible
chocolate
bread and butter
pudding



simple pleasures.





The easy bake







These grown-up cookies are sweet, salty and crunchy all the things you love

rolled into one bite-size treat. Just add a cuppa and you’re good to go




• 200g unsalted butter, softened the egg, then use a wooden spoon to fold in
Salted chocolate and • 285g light brown sugar the dry ingredients until just combined.
pretzel cookies • 1 large free-range egg, 3 Dust your hands with a little plain flour,
MAKES 16-18. HANDS-ON TIME 15 MIN, beaten then roll the mixture into 16-18 walnut-size
OVEN TIME 10 MIN, PLUS 20 MIN COOLING • Sea salt flakes to sprinkle balls. Arrange on the lined baking sheets,
leaving 4cm between each ball.
The cookies will keep in an YOU’LL ALSO NEED… 4 Flatten the balls with the palm of your
MAKE airtight container for up • Electric mixer; 2 baking sheets lined hand, then scatter with sea salt flakes.
AHEAD
to 3 days. with reusable non-stick baking liners Bake for 10 minutes until flat and slightly
crisp at the edges. Cool on the tray for
• 100g plain flour, plus extra to dust 1 Heat the oven to 180°C/160°C fan/gas 4. 5 minutes, then slide the liners onto
• 60g good quality cocoa powder In a mixing bowl, combine the flour, cocoa, cooling racks and leave the cookies to cool
• 75g pretzels, bashed to fine crumbs in pretzel crumbs, oats and bicarb. completely (see Make Ahead).
a bag using a rolling pin 2 In a separate mixing bowl, use an electric PER COOKIE (FOR 18) 207kcals, 10.7g fat
• 50g rolled oats mixer to beat the butter and sugar until (6.4g saturated), 2.6g protein, 24.8g carbs
• ½ tsp bicarbonate of soda pale and creamy (about 5 minutes). Beat in (15.4g sugars), 0.3g salt, 1g fibre
























RECIPE: KATY MCCLELLAND. PHOTOGRAPH: CHRIS COURT. FOOD STYLING: KIRSTEN JENKINS






































deliciousmagazine.co.uk 63

YOU’LL GO NUTS FOR IT
Golden syrup pudding
with pistachio crumble















































































Saucy!











THE PUDS EVERYONE LOVES





They’re naughty but they’ve very nice and cold weather was made for these self-saucing,

oven-baked desserts. When one hits the table, you’ll only hear one thing: sighs

make it sweet.





























PHWOARR...
Poached rhubarb and
orange pudding
















































































RECIPES DOMINIC SMITH
PHOTOGRAPHS BEN DEARNLEY
FOOD STYLING KIRSTEN JENKINS


deliciousmagazine.co.uk 65

crumble. Remove from the oven • 1 tsp vanilla bean paste
and break up the mixture until it • Finely grated zest and
resembles a crumbly granola. juice 2 lemons
Cool completely. • Finely grated zest and
3 Meanwhile, put the 125g butter, juice 2 limes
165g sugar, lemon zest and lemon • 1 tsp Angostura bitters
thyme in a large mixing bowl. Using (optional)
an electric mixer, whisk until pale • 80g self-raising flour
Golden syrup pudding and creamy (5-7 minutes). Whisk in • 2 tbsp custard powder
with pistachio crumble the egg yolks, 1 at a time, until well • 300ml whole milk
SERVES 6-8. HANDS-ON TIME 25 MIN, combined, then whisk in the lemon • 70g granulated sugar
OVEN TIME 1 HOUR juice (the batter will look slightly • Double cream to serve
curdled). Reduce the speed to low
• 125g unsalted butter, softened, and gradually whisk in the flour, YOU’LL ALSO NEED…
plus extra for greasing then the almond milk. Warm 90g • Electric mixer; deep 1.5 litre
• 165g caster sugar of the golden syrup, then whisk it buttered baking dish
• Finely grated zest and juice into the mixture until combined.
1 lemon 4 Put the egg whites in a separate USEFUL TO HAVE…
• 1 tsp fresh lemon thyme leaves, large clean mixing bowl. Using • Cook’s blowtorch
chopped clean beaters, whisk until the
• 4 medium free-range eggs, whites form stiff peaks when the 1 Heat the oven to 200°C/180°C fan/
separated beaters are removed. Gently fold gas 6. Using an electric mixer, beat
• 100g plain flour the egg whites into the pudding the butter and caster sugar in a
• 250ml unsweetened almond milk mixture using a large metal spoon mixing bowl until pale and smooth
• 300g golden syrup (don’t worry if the mixture looks (5-7 minutes).
split). Pour the remaining golden 2 Beat in the yolks, vanilla, both zests
FOR THE PISTACHIO CRUMBLE syrup over the base of the greased and the bitters (if using) until
• 60g slightly salted butter, cold baking dish, then pour in the mixture. combined, then use a metal spoon
and cubed 5 Set the baking dish in a deep to stir in the flour and custard
• 75g plain flour roasting tin and pour in enough powder – the mixture should be
• 75g light brown sugar freshly boiled water to come halfway smooth and thick.
• 40g rolled oats up the sides of dish. Put in the oven 3 Mix the lemon and lime juices and
• Finely grated zest 1 lemon and bake for 35-40 minutes or until the milk in a jug, then gradually mix
• 50g unsalted pistachios, chopped the pudding is lightly golden on top. into the pudding mixture (see tip).
Scatter over the crumble and 4 In a clean mixing bowl and using
YOU’LL ALSO NEED… chopped pistachios to serve. clean beaters, whisk the egg whites
• Electric mixer; baking tray lined PER SERVING (FOR 8) 583kcals, until they form soft peaks when the
with compostable nonstick baking 25.7g fat (13.4g saturated), 8.3g beaters are removed from them
paper; 35cm x 23cm baking dish, protein, 78.8g carbs (59.2g sugars), (the peaks will fold over at the tip).
greased; deep roasting tin 0.5g salt, 1.3g fibre Gently fold the whisked egg whites
into the mixture using a large metal
1 Heat the oven to 180°C/160°C fan/ spoon. Pour the mixture into the
gas 4. For the crumble, put the 60g Brûléed lemon and baking dish, put in the oven and
butter, 75g flour, light brown sugar, lime pudding bake for 50 minutes or until the
oats and lemon zest in a food SERVES 4-6. HANDS-ON TIME 20 MIN, pudding is golden on top and the
processor and pulse until the OVEN TIME 50 MIN centre has a very slight wobble.
mixture starts to clump together. 5 Remove the pudding from the
(If you don’t have a food processor, Don’t worry if the mixture oven and immediately sprinkle with
FOOD
put the butter, flour, sugar, oats and TEAM’S looks as though it’s split at the granulated sugar. Use a cook’s
TIP
lemon zest in a mixing bowl and use the end of step 3 – it will blowtorch to caramelise the sugar
your fingertips to rub the butter into come together again. until golden (or put under a medium
the dry ingredients until combined.) grill to caramelise). Serve
2 Spread the crumble over the lined • 100g butter, softened, plus immediately with double cream.
baking tray. Put in the oven and extra for greasing PER SERVING (FOR 6) 443kcals,
bake for 20 minutes or until golden, • 200g caster sugar 18.5g fat (10.7g saturated),
using a large metal spoon to • 3 medium free-range eggs, 7g protein, 62g carbs (47.6g sugars),
occasionally mix and break up the separated 0.6g salt, 0.6g fibre →

make it sweet.















































































































A BIT OF WHAT YOU FANCY...
Brûléed lemon and lime
pudding





deliciousmagazine.co.uk 67

BRING THINGS TO A CLIMAX
Sticky date pudding with
banana praline

make it sweet.







gas 4. Mix the flour, sugar, ginger and • 220g caster sugar
Sticky date pudding half the cinnamon in a large bowl. • 1 cinnamon stick
with banana praline Gradually add the melted butter and • 3 star anise

SERVES 6-8. HANDS-ON TIME 20 MIN, milk, stirring to combine. Stir in the • 300g rhubarb, trimmed and cut
OVEN TIME 40-45 MIN, PLUS COOLING dates, then evenly spread the into 5cm pieces
mixture into the greased baking
Make the praline and sauce dish and sprinkle over the YOU’LL ALSO NEED…
MAKE up to 2 days ahead. Keep in remaining cinnamon. • Large baking tray lined with
AHEAD
separate airtight containers. 4 Put the baking dish on a large compostable nonstick baking paper;
baking tray. Slowly pour the sauce 1.25 litre ovenproof dish, greased
• 185g self-raising flour over the back of a large metal spoon
• 150g golden caster sugar so it covers the pudding mixture. 1 Mix the coconut yogurt ingredients in
• ½ tsp ground ginger, plus extra to Bake for 40-45 minutes or until the a bowl, then cover and chill until needed.
serve top is lightly golden. Remove from 2 For the poached rhubarb, put the
• 2 tsp ground cinnamon the oven, dust with extra ginger and cranberry juice, orange zest and
• 50g butter, melted, plus extra to scatter over the banana praline. juice, sugar and spices in a pan over
grease Serve immediately with ice cream. a high heat. Bring to the boil, then
• 180ml whole milk PER SERVING (FOR 8) 416kcals, reduce the heat to low and simmer
• 140g medjool dates, stoned and 11.6g fat (6.5g saturated), 3.5g for 6-8 minutes. Put the rhubarb
chopped protein, 72.7g carbs (53.1g sugars), in a heatproof bowl and pour over the
• Ice cream to serve 0.4g salt, 3g fibre liquid. Leave at room temperature until
cooled completely (see Make Ahead).
FOR THE BANANA PRALINE 3 Strain half the liquid from the rhubarb
• 80g caster sugar through a fine sieve into a medium pan
• 30g dried banana chips, (set aside the spices and rhubarb in the
chopped remaining liquid), put over a high heat
and bring to the boil. Reduce the heat

FOR THE SAUCE to medium, add the sliced orange and
• 100g soft brown sugar simmer for 10-15 minutes until the
• 40g unsalted butter liquid is thick and syrupy. Remove
from the heat and leave to cool.

YOU’LL ALSO NEED… Poached rhubarb & 4 Heat the oven to 180°C/160°C fan/
• Baking tray, greased and lined orange pudding gas 4. Using a fork, transfer the sticky
with compostable nonstick baking SERVES 6-8. HANDS-ON TIME 30 MIN, OVEN orange slices to the lined tray, then
paper; 1.25 litre baking dish, TIME 50-60 MIN, PLUS STANDING & COOLING bake for 10-15 minutes until the edges of
greased the slices begin to caramelise. Remove
Poach the rhubarb, from the oven and set aside to cool.
MAKE
1 For the praline, put the 80g caster cover and keep chilled 5 Meanwhile, spoon the rhubarb evenly
AHEAD
sugar and 2 tbsp cold water in a for up to 2 days. into the greased dish. Put the flour,
small pan over a high heat. Cook, sugar, melted spread and almond milk
swirling the pan, for 6-8 minutes to • 1 orange, cut into 5mm slices in a large bowl and stir. Spoon the
form a golden caramel. Scatter the • 200g self-raising flour mixture over the rhubarb and use a
banana chips in a single layer in the • 150g caster sugar palette knife to level. Tap the dish gently
centre of the lined tray, then pour • 40g dairy-free spread, melted, on the work surface to remove any air.
the caramel over the top. Set aside plus extra to grease 6 Pour the reserved poaching liquid
to cool completely. Break into • 160ml almond milk gently over the back of a large dessert
pieces, transfer to a food processor, spoon to cover the pudding mixture.
then whizz until mostly crumbled but FOR THE COCONUT YOGURT Put the baking dish on a large baking
with a few larger chunks remaining • 300g coconut yogurt (check it’s tray, put in the oven and bake for 40-45
(or chop to a coarse crumb). vegan if you need it to be) minutes or until the pudding is set.
2 For the sauce, put the soft brown • 2 tbsp maple syrup 7 Remove from the oven and pour over
sugar, 40g butter and 250ml water • Finely grated zest 1 orange the cooled syrup. Top with the candied
in a small saucepan set over a high orange slices and poaching spices,
heat. Bring to the boil, stir well, then FOR THE POACHED RHUBARB then serve with the coconut yogurt.
remove from the heat and set aside • 750ml no-added-sugar PER SERVING (FOR 8) 443kcals, 8.1g fat
until needed (see Make Ahead). cranberry juice (3.9g saturated), 4.7g protein, 86g carbs
3 Heat the oven to 180°C/160°C fan/ • Grated zest and juice 2 oranges (67.4g sugars), 0.3g salt, 1.9g fibre


deliciousmagazine.co.uk 69

A CELEBRATION OF MICHELIN-STARRED FOOD, WORLD-CLASS

CHEFS, AWARD-WINNING PUBS & INCREDIBLE MUSIC

























































RICK STEIN • KAISER CHIEFS • ANGELA HARTNETT • CLEAN BANDIT


JAMES MARTIN • BASEMENT JAXX • ATUL KOCHHAR • RICK ASTLEY


PAUL AINSWORTH • TOPLOADER • PLUS MANY MORE*








CHICHESTER





15-17 MAY 29-31 MAY 5-7 JUNE 19-21 JUNE 3-5 JULY 10-12 JULY 4-6 SEPT 11-13 SEPT














* Festival line-up varies at each location
and is subject to change. Visit website

for full details. Subject to licence.

drinks.












WHAT TO DRINK

Susy Atkins lines up best buys for February, plus purse-friendly Valentine’s fizz






THE BARGAIN RED THE BARGAIN WHITE THE MIDWEEK TREAT

Morrisons The Best Tesco Viña del Cura Robert Oatley Chardonnay
Bordeaux Supérieur Rioja Blanco 2018, 2017, Margaret River,
2017, France (£6.75) Spain (£5) Australia (£12, Co-op)
For the price, this is A modern, unoaked white An Aussie chardonnay
a thoroughly decent, rioja, bright and lively that cleverly balances
easy-going claret with a streak of tangy juicy peach and citrus fruit
(aka red bordeaux). lime. Versatile vino to with subtle vanilla-tinged
Medium-bodied with a enjoy on its own or with oak. Made for buttery,
soft, red cherry flavour, simple fish dishes and pan-fried salmon steaks
it’s one for lamb chops. vegetable risottos. or roast chicken.


RED FOR A WINTER STEW DIVINE DESSERT WINE THE GIN FOR A COLD NIGHT

Warwick Cape Lady Cabernet Martinez 5 Year Old York Gin Old Tom (70cl),
Sauvignon 2017, Western Marsala Superiore Yorkshire, England
Cape, South Africa Riserva Dolce, Sicily, (£35.95, Master of Malt;
(£8.75, Morrisons) Italy (£7.50 for 37.5cl, £36, yorkgin.com)
There’s plenty of ripe Marks & Spencer) ‘Old Tom’ gins, like this
blackcurrant, blueberry and A luscious treat full of award-winner made with
plum in this Cape cab, but toffee, marmalade and herbal syrup, are weightier
it’s smooth and mellow – just apricot flavours. Sip and slightly sweeter.
the thing for a slow-cooked with chocolate puds Good winter sipping spirit
beef casserole. or salty blue cheeses. served neat on the rocks.









HOT THIS MONTH... Crémant sparkling wines

If you’re looking for a making them a perfect
Valentine’s fizz to hit that choice for 14 February.
sweet spot where quality
meets good value, check out ONE TO TRY
crémant. It’s the official Calvet Crémant de
name for sparklers made in Bordeaux Brut NV,
different regions of France France (£10, reduced
using the same meticulous to £8 until 14 Feb, Tesco)
method employed to create Refreshing, zesty and
champagne. Crémants dry sparkler with lemon
can come from Alsace,
ILLUSTRATION: ISTOCK/GETTY IMAGES or Limoux, among other lively sparkle. Chill and
and green apple fruit
Burgundy/Bourgogne, Jura
flavours and a crisp,
areas, and in general tend
enjoy on its own, or add
to be well made, balanced,
a splash of crème de
dry and fresh. Even the
cassis or damson gin for
prices are heart-warming,
an instant pink cocktail.



deliciousmagazine.co.uk 71

FROM EXPLORING YOUR WAY



TO A FIERY DISPLAY
















































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M I D W E E K M E A L S


MORE VEG,








LESS MEAT







The noise is ramping up about the importance of
consuming less meat both for the sake of the planet

and our health. Here are seven superb recipes that make
it easier to embrace a more flexible approach to meaty

main meals, while still loving the food you eat →






10-minute
mushroom
pappardelle







































FAST FIX
SUPPER
























deliciousmagazine.co.uk 73

Winter citrus, chicken • 200g cooked mixed grains, pepper in a jug (or shake in a jam jar).
and halloumi salad heated 3 In a serving bowl, toss the mixed

SERVES 4. HANDS-ON TIME 15 MIN • 2 large celery sticks (with leaves), grains, celery, kale or salad leaves
sliced and orange slices, then arrange the
Replace the chicken with • 60g baby kale or baby salad halloumi and chicken on top
MAKE IT sliced avocado or another leaves (see Make It Veggie, left). Scatter
VEGGIE
pouch of mixed grains. • 4 tbsp pomegranate seeds over the walnuts and pomegranate
seeds, then toss the salad with
• 75g walnut halves 1 In a non-stick frying pan, toast the the dressing. Finish with an extra
• 200g halloumi, sliced nuts for a few minutes until they’re sprinkle of dukkah, if you like.
• 2½ tbsp olive oil, plus extra fragrant, then set aside. Brush the PER SERVING 604kcals, 40g fat
for brushing halloumi with oil, put in the hot (12.1g saturated), 33.3g protein,
• 1 cooked chicken breast, frying pan and cook for 1-2 minutes 23.5g carbs (10.1g sugars), 1.9g salt,
sliced on each side until golden. Toss the 8.6g fibre →
• 2 tbsp dukkah, plus extra halloumi and chicken in the pan
to sprinkle with the dukkah.
• Juice ½ lemon 2 Whisk together the 2½ tbsp olive
• 2 oranges, peeled and sliced, oil, lemon juice and juice of 1 orange
plus juice 1 orange with a generous pinch of salt and





FILLING
MAIN-MEAL
SALAD





everyday cooking.






ENERGY-
BOOSTING
MEAL








































SATISFYING CRUNCH
Sweet potato
and chorizo
filo pies



































W E E K N I G H T
P R O M I S E


Your guarantee for every
recipe in this feature:
NO MORE THAN…
• 10 ingredients (excluding butter/oil
and serving suggestions)
• 30 minutes hands-on time
• 650 calories per portion

PLUS…
• No unnecessary
added sugar





deliciousmagazine.co.uk 75

(NOT QUITE)
FULL OF BEANS
50/50 burgers

















JUST
£1.44

PER HEAD










































































RECIPES & FOOD STYLING JEN BEDLOE
PHOTOGRAPHS MAJA SMEND
STYLING TONY HUTCHINSON


76 deliciousmagazine.co.uk

everyday cooking.







• ½ tsp ground turmeric heat. Add the spice paste and cook,
• 1 tbsp garam masala stirring, for a few minutes. Gradually
Falafel curry with
• 250g full-fat natural yogurt (see add 250ml water, bring up to a
spinach
SERVES 4. HANDS-ON TIME 30 MIN Make It Vegan), plus extra simmer, then cook for 10 minutes.
to drizzle 3 Stir in 200g of the yogurt (see
For a dairy-free meal, • 2 packs spinach falafels (see tip) Make It Vegan, left), then add the
MAKE IT swap the yogurt for • 125g baby leaf spinach falafels. Cover with the lid and
VEGAN
coconut milk. • Juice 1 lemon cook for 5 minutes until the falafels
The falafels come in packs • Poppadums, mango chutney are heated through. Stir in the
FOOD
TEAM’S of 8 or 9 depending on the and steamed rice to serve spinach and a squeeze of lemon,
TIP
brand (we used Waitrose (optional) then re-cover to allow the spinach
World Deli). to wilt. Season to taste and drizzle
1 Whizz the garlic, ginger, 1 tbsp with a little extra yogurt. Serve
• 4 garlic cloves, grated oil, tomato purée and spices in the with poppadums, mango chutney
• 4cm piece ginger, grated small bowl of a food processor and steamed rice, if you like.
• 2 tbsp vegetable oil or mini chopper. Add a splash of PER SERVING 357kcals, 18.4g fat
• 2 tbsp tomato purée water to make a smooth paste. (2.3g saturated), 10.7g protein,
• 1 tsp ground cumin 2 Heat the remaining oil in a large 33.6g carbs (10.9g sugars),
• 1 tsp ground coriander frying pan (with a lid) over a medium 0.6g salt, 7.1g fibre →








ONE-POT
SUPPER

READY

IN 20



























































• 1 head broccoli, separated into 3 Meanwhile, soak
Leftover roast lamb
florets, stalk sliced the noodles in a
stir-fry
SERVES 4. HANDS-ON TIME 20 MIN • 3 nests dried rice noodles (we large bowl of boiling
used Mama Instant Rice water. Drain and run under
Instead of leftover lamb, Vermicelli Noodles) cold water to stop them sticking.
MAKE IT add frozen edamame • 150g cooked leftover roast lamb, 4 Add the lamb (see tip) to the wok/
VEGGIE
beans and/or cubes of sliced (see tip) pan with the broccoli, then stir-fry
marinated tofu to the stir-fry. • 20g fresh coriander, chopped until hot. Stir in the sauce, then heat
through for 1 minute. Add the
• 4 tbsp chilli sauce with garlic (we 1 In a bowl, mix together the chilli noodles and toss to coat in the sauce,
used Lingham’s) and soy sauces, lime juice, adding a little water if needed. Serve
• 4 tbsp soy sauce lemongrass, ginger and a good garnished with chopped coriander.
• Juice 2 limes grinding of black pepper. PER SERVING 397kcals, 9.6g fat
• 1 lemongrass stick, outer leaves 2 Heat a splash of oil in a wok or (3.6g saturated), 22.9g protein, 51.6g
discarded and finely chopped large frying pan. Add the broccoli, carbs (4.9g sugars), 2.3g salt, 6g fibre
• 4cm piece fresh ginger, grated then stir-fry over a high heat until For more ways to use chilli sauce
• Splash vegetable oil tender and slightly charred. with garlic, see Loose Ends

everyday cooking.







• 2 tbsp natural yogurt cauliflower, plus a dollop of yogurt
• Small handful fresh coriander, and the chopped coriander.
Spicy bean stew with
leaves picked PER SERVING 260kcals, 4.3g fat
crispy cauli topping
SERVES 2. HANDS-ON TIME 30 MIN (0.7g saturated), 15g protein,
1 Heat the oven to 220°C/200°C fan/ 34g carbs (12.6g sugars),
• ½ cauliflower head, separated gas 7. Spread the cauliflower florets 0.2g salt, 13g fibre →
into small florets over the base of a baking tray lined
• A few sprays cooking oil with a reusable non-stick liner.
ON NON-FASTING DAYS...
• 1 tsp olive oil Spray with cooking oil, season well,
• 1 fat garlic clove, finely chopped then roast for 10-12 minutes. By nutritionist Amanda Ursell
• 1 large red chilli, finely chopped 2 Meanwhile, heat the oil, garlic This is a high-fibre meal with
• 1½ tsp Mexican spice blend and chilli in a saucepan and cook a good amount of protein. Bulk
• 400g tin good-quality chopped for 1 minute. Stir in the spice blend, it up to 448kcals by adding
tomatoes then add the tomatoes and stock. a drizzle of olive oil to finish
• 100ml hot vegetable stock (or Simmer for 10 minutes over a and serving with a slice (about
chicken stock for non-vegetarians) medium heat. Stir in the beans, 50g) each of sourdough bread.
• 400g tin mixed beans, drained lemon zest and a squeeze of juice, Amanda is the nutrition editor
(260g drained weight) then warm through for 2-3 minutes. of our sister magazine
• 1 lemon, zest and juice of half, 3 Serve the beans in 2 warmed Healthy Food Guide
half cut into wedges to serve bowls, scattered with the crispy







THE
5:2
RECIPE





























































deliciousmagazine.co.uk 79

everyday cooking.







sheet lined with a non-stick liner,
brush with the remaining oil and
sprinkle with za’atar. Bake for
15 minutes until hot and crisp.
6 Mix the chickpeas in a bowl
with the harissa, lemon juice and
mustard cress. Taste, season,
then serve with the pies.
PER SERVING 650kcals, 30.7g fat
Sweet potato and (11.3g saturated), 22.7g protein, 50/50 burgers
chorizo filo pies 65.1g carbs (11.1g sugars), 2.5g salt, SERVES 4. HANDS-ON TIME 20 MIN
SERVES 4. HANDS-ON TIME 15 MIN, 11.1g fibre
OVEN TIME 15 MIN For more ways to use filo pastry, If you want a 100 per cent
MAKE IT
see Loose Ends VEGGIE/ bean burger (that’s also
VEGAN
Leave out chorizo and vegan) swap the beef for an
MAKE IT stir in a little harissa for extra can of kidney beans, a mashed
VEGGIE
a boost of flavour. sweet potato and a handful of fresh
breadcrumbs. Replace the regular
• 3 medium sweet potatoes mayo with a vegan variety.
• 80g whole chorizo sausage,
peeled and chopped • 400g can kidney beans, drained
• 200g feta, crumbled and rinsed
• 3 spring onions, chopped • 300g British beef mince
• Zest and juice 1 lemon (5 per cent fat)
• 4 sheets filo pastry (we used • 6 spring onions, roughly chopped
Jus-Rol) 10-minute mushroom • Grated zest 1 lemon
• 3½ tbsp olive oil pappardelle • 2 tsp paprika
• 1 tbsp za’atar spice mix SERVES 4. HANDS-ON TIME 10 MIN • 5 tbsp mayonnaise (see tip)
• 400g can chickpeas, drained and • 4 seeded burger buns
rinsed • 1½ tbsp olive oil • Oil for brushing
• 1 tsp rose harissa • 4 large flat mushrooms, sliced • 1 tsp dijon mustard to taste
• Mustard cress to serve • 250g fresh pappardelle pasta • 50g sliced gherkins, plus extra
• Large splash dry white wine to serve
1 Heat the oven to 200°C/180°C fan/ • 150g Boursin Garlic & Herbs • Mixed baby salad leaves or
gas 6. Prick the sweet potatoes • Handful chopped flatleaf parsley lettuce to serve
with a fork, then microwave on high • 4 tbsp freshly grated parmesan
for 12 minutes, turning halfway or vegetarian alternative you’ll also need…
through, until tender. • Food processor
2 Meanwhile, fry the chorizo in a 1 Heat the oil in a large non-stick
non-stick frying pan over a medium frying pan over a high heat. Add the 1 Whizz together the beans, beef,
heat for 3-4 minutes, stirring, until mushrooms and fry for 4-5 minutes spring onions, lemon zest, paprika
crisp. Drain on kitchen paper. until golden brown on both sides. and 1 tbsp mayonnaise in a food
3 Halve the sweet potatoes, then hold 2 Meanwhile, cook the pasta in a processor. Season, divide the
in a tea towel or oven glove and use large pan of boiling, salted water mixture into 4 equal portions, then
a spoon to scoop out the flesh into until al dente (firm to the bite). Drain, use your hands to form into burgers.
a mixing bowl. Add the feta, spring reserving a cupful of pasta water. 2 Heat a griddle pan until hot, toast
onions, lemon zest and chorizo (see 3 Add the wine to the mushrooms, the buns, then set aside. Brush
tip). Season, then mix to combine. then stir in the Boursin (it will melt each burger with oil, then griddle
4 To assemble the pies, lay out a filo to a thick, creamy sauce). Add a for 4-5 minutes on each side.
sheet (keep the rest covered to stop little pasta water to loosen. Toss 3 Mix the remaining mayo, mustard
them drying out). Brush it with oil, the pasta with the sauce until fully and 50g gherkins in a bowl and
then put a quarter of the filling in coated, then serve scattered with season with black pepper. Serve the
the middle, towards one end. Fold the parsley and grated cheese. burgers in the buns with the mayo,
NEXT up the pastry to encase the filling, PER SERVING 471kcals, 25.6g fat salad leaves and extra gherkins.
MONTH
folding in the ends as you roll to (14.1g saturated), 17.6g protein, PER SERVING 441kcals, 20.5g fat (3g
Comfort food
with a lighter make a rectangular parcel. 35.1g carbs (2.8g sugars), 0.8g salt, saturated), 21g protein, 38.6g carbs
twist 5 Arrange the parcels on a baking 2.8g fibre (5g sugars), 1.5g salt, 8.7g fibre


80 deliciousmagazine.co.uk



T AKE A P ACK OF . . .



Chicken









thighs














A flavoursome trio of recipes to jazz up your weekday cooking


RECIPES TROY WILLIS PHOTOGRAPHS TOBY SCOTT
FOOD STYLING JEN BEDLOE STYLING VICTORIA ELDRIDGE


Grilled turmeric chicken with We used a
smashed cucumber salad 540g pack of
British free-range
SERVES 2-4. HANDS-ON TIME 25-35 MIN, PLUS MARINATING skin-on/bone-in
chicken
In a large bowl, mix 150g natural yogurt, thighs
the juice of 1 lime, 2 tsp ground turmeric,
1 tsp ground coriander, 1 tsp ground cumin,
1 crushed garlic clove, ½ tsp salt and a few
grinds of black pepper. Make a few slashes in
the top of 4 free-range chicken thighs, then
add to the bowl, turning to coat. Cover and chill
for at least 1 hour (ideally overnight).
Meanwhile, in a shallow dish, whisk
together 1 crushed garlic clove, 2 tbsp rice
wine vinegar, 2 tsp toasted sesame oil,
2 tsp soy sauce and ½ deseeded and finely
chopped red chilli. Cut 1 roughly peeled
cucumber in half lengthways, then in
half again. Using a rolling pin, bash each
piece on a work surface to split it, then
roughly tear into pieces. Toss with the
dressing and set aside.
Heat the grill to medium-high.
Remove the chicken from the marinade,
then grill on a baking tray for 20-25
minutes, turning halfway, until cooked
through and slightly charred (the juices
should run clear when the chicken is
pierced in the thickest part with a skewer).
Serve with the cucumber and basmati rice,
if you like, with lime wedges for squeezing
and roughly chopped coriander to garnish.
PER SERVING (FOR 4) 205kcals, 11.6g fat
(3.3g saturated), 20.4g protein, 4.1g carbs
(4g sugars), 1.1g salt, 1.2g fibre


82 deliciousmagazine.co.uk

everyday cooking.






Sticky sriracha chicken 6 minutes until cooked through.
rice with charred veg Heat a separate frying or griddle

SERVES 4. HANDS-ON TIME 30 MIN pan until smoking hot. Brush the
florets from 1 head of broccoli with
Melt 30g unsalted butter in a pan over olive oil, then cook, turning, until
a medium heat, then fry 1 finely tender and charred. Remove from the
sliced onion with a pinch of salt for pan and repeat with 1 bunch of
8-10 minutes until starting to trimmed and halved spring onions.
caramelise. Stir in 200g basmati rice, Mix 4 tbsp sriracha chilli sauce,
then pour in 400ml chicken stock 4 tbsp runny honey, 3 tbsp water,
(gluten free if need be). Bring to the 1 crushed garlic clove and 2cm fresh
boil, cover, then turn the heat to low ginger, finely grated. Season, then
and cook for 10-15 minutes until the stir into the chicken. Turn the heat
stock is absorbed and the rice is to high and stir-fry the chicken for
tender. Remove from the heat, cover another 3 minutes or until the sauce
and rest for 5 minutes. is thick. Top the rice with the charred
Meanwhile, skin, debone and slice veg, chicken and sauce, then sprinkle
4 free-range chicken thighs into with 1 tbsp toasted sesame seeds.
strips. Heat a splash of olive oil in PER SERVING 530kcals, 15.7g fat
a large non-stick frying pan over a (6.4g saturated), 28.6g protein,
medium heat, add the strips of 65.7g carbs (23.5g sugars), 1.2g salt,
NEXT
MONTH chicken and cook for 6 minutes until 5.9g fibre
Get creative with golden. Turn and cook for a further
sausagemeat










Chicken cordon bleu bake

SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 40 MIN

Heat the oven to 180°C/160°C fan/gas 4. Skin
and debone 4 free-range chicken thighs,
then sandwich each between 2 sheets of
compostable baking paper and use a rolling
pin to flatten to 0.5cm thick. Top each thigh
with 1 slice each of ham and emmental
cheese, then roll up and put seam-side
down in an ovenproof baking dish.
Whisk 40g butter, 3 tbsp plain flour,
400ml whole milk and 100ml dry white
wine in a pan over a low heat. Bring to the
boil, then simmer for 3-4 minutes. Take off
the heat, stir in 25g finely grated parmesan
and season. Pour the sauce over the chicken,
put in the oven and bake for 25 minutes.
Meanwhile, whizz 100g torn sourdough
bread, 1 tsp olive oil and 1 crushed garlic
clove to fine crumbs in a food processor.
Scatter the crumbs over the chicken and
bake for 10-15 minutes more or until
golden. Serve scattered with chopped fresh
parsley leaves, if you like.
PER SERVING 495kcals, 26g fat (13.2g
saturated), 34.8g protein, 25.2g carbs
(5.5g sugars), 1.2g salt, 1.2g fibre

FRIDAY NIGHT

























movie + meal + wine





What’s even better than a cosy night in? A cosy night in immersed in the world of 1950s uptown

New York City nightlife. Add a classic steak dish and a special bottle and you got it made, son













SWEET SMELL OF There’s cocktail drinking and dining
SUCCESS (1957) in high-end Manhattan restaurants and
clubs to enjoy vicariously and,
WHAT’S IT in this dog-eat-dog world, the
THE MOVIE ABOUT? script is jam-packed with food
Burt and eating metaphors.
Lancaster plays monstrous
newspaper columnist TRIVIA NIBBLES
JJ Hunsecker (a thinly veiled l Scottish director Alexander
portrait of powerful real-life Mackendrick, who’d previously
pressman Walter Winchell) worked on Ealing comedies
alongside Tony Curtis as such as Whisky Galore!, smeared
Sidney Falco, a scheming Vaseline on Burt Lancaster’s
press agent described by glasses, preventing him from
Hunsecker as “fully up to all focusing properly and giving
the tricks of his very slimy him a more sinister appearance.
trade”. In return for l Both Orson Welles and Frank
newspaper exposure for his Sinatra were originally
clients, Sidney does JJ’s dirty considered to play Hunsecker.
work. But as the movie opens, Sidney has WHY THIS MOVIE? l Playwright Clifford Odets was rewriting
been frozen out. (“You’re dead, son,” says There are barnstorming performances the script as shooting began, and would
Hunsecker. “Get yourself buried.”) This is from Tony Curtis (whom Burt Lancaster stay up all night typing before handing
because he has failed to stop a blossoming believed should have won an Oscar) new scenes to Mackendrick each morning.
relationship between JJ’s sister, Susan, and Lancaster himself. The shadowy
with whom the columnist has an cinematography by the legendary James THE QUOTE TO QUOTE
unhealthy obsession, and jazz musician Wong Howe is like Caravaggio in black STEVE: Mr Hunsecker, you’ve got more
Steve Dallas. To get himself unburied, and white, and the dialogue fizzes with twists than a barrel of pretzels!
Sidney must redouble his dastardly efforts a cynical energy, helped by an edgy Elmer WORDS: LES DUNN
to break up the romance. But just how Bernstein jazz soundtrack and location Rent/buy it on Amazon. Turn the page
far is he willing to go to keep JJ happy? shooting on the streets of Manhattan. for our meal and wine suggestions →


84 deliciousmagazine.co.uk

best night of the week.


















































































































“STOP TINKERING, PAL.
THAT HORSERADISH
WON’T JUMP A FENCE”
Steak diane with
roast potatoes

best night of the week.










WHY THIS MEAL?
Steak diane’s origins are obscure, but it reached a peak of
popularity in the 1950s and 1960s in the kind of upscale
Manhattan restaurants featured in the film. It was a signature
dish of the 21 Club (still going strong today) where JJ, dining with
THE MEAL a US senator, holds aloft his post-prandial cigarette and orders Falco
to “match me, Sidney”. The 21 Club’s steak diane was taken off the
menu in 2008, but they’ll still make it on request. Traditionally the
brandy was flambéed tableside as part of the theatre, though that
might not work for a TV dinner… The lemon and ginger fool is a sweet
counterpoint to the film’s bitter tone, and it has a fitting sharpness.




THE MAIN EVENT for the sauce PER SERVING 659kcals, 30.3g fat
Steak diane with • Splash olive oil (11.8g saturated), 53.6g protein,
roast potatoes • 2 shallots, finely sliced 32.3g carbs (4.5g sugars), 0.7g salt,

SERVES 2. HANDS-ON TIME 20 MIN, • 2 tbsp brandy 4.6g fibre
OVEN TIME 25 MIN, PLUS RESTING • 150ml beef or chicken stock
• 3 tbsp crème fraîche THE CLOSING SHOT
Next time, try swapping the • 1 tbsp hot horseradish cream
FOOD
TEAM’S steaks for pork chops and (from a jar) Quick lemon
TIP
adding a splash of calvados and ginger fool
instead of brandy. 1 Heat the oven to 200°C/180°C fan/ SERVES 2. HANDS-ON TIME 10 MIN
gas 6. Toss the potatoes with a
• 300g waxy potatoes (such as drizzle of oil, the garlic, herbs and Make the mascarpone,
MAKE
charlotte), cut into wedges plenty of salt and pepper in a mixture, then cover and
AHEAD
• Olive oil for drizzling roasting tray. Roast for 25 minutes, chill for up to 4 hours.
• 4 garlic cloves, unpeeled and shaking halfway through, until the Finish the recipe, then serve.
bashed potatoes are tender and golden.
• 2 fresh rosemary sprigs 2 After the potatoes have been in Whisk 3 tbsp mascarpone, 100ml
• 2 fresh thyme sprigs the oven for 15 minutes, heat a double cream and 1 tbsp stem
• 2 x 200g British dry-aged drizzle of oil in a large, heavy-based ginger syrup until just thickened
sirloin or rump steaks frying pan set over a medium-high and spoonable. Roughly break up
• ¼ tsp black peppercorns, crushed heat. Season the steaks with salt 3 ginger biscuits and divide most
in a pestle and mortar and most of both peppers, then of the crumbs between 2 short
• ½ tsp green peppercorns, cook in the pan for 3 minutes on tumblers. Spoon over the
crushed in a pestle and mortar each side for medium-rare (or mascarpone/cream mixture, then
• Watercress to serve until done to your liking). Remove top each with 1-2 tbsp lemon curd.
and set aside to rest. Sprinkle with the remaining ginger
3 For the sauce, heat a splash of oil biscuit crumbs and serve.
in the steak pan over a medium PER SERVING 453kcals, 39.6g fat
heat, add the shallots and cook, (24.5g saturated), 2.6g protein, RECIPES AND FOOD STYLING: SOPHIE AUSTEN-SMITH. PHOTOGRAPHS: TOBY SCOTT, GETTY IMAGES. STYLING: VICTORIA ELDRIDGE
stirring, for 4-5 minutes until 21.5g carbs (14.3g sugars), 0.2g salt,
golden. Add the brandy and bubble 0.4g fibre
on a high heat until most of it has
evaporated. Add the stock and
THE WINE return to the boil, using a wooden
spoon to scrape up all the tasty bits
Calmel & Joseph Villa Blanche from the base of the pan. Turn the
Pinot Noir 2018, Pays d’Oc, France heat to low, stir in the crème fraîche
(Waitrose, £8.99) is a mellow red and horseradish, then season.
with blackberry fruit – a balance for Beef stroganoff
the creamy sauce. And if you’re after 4 Slice the steak and return to the and a musical
a cocktail to kick things off, you pan with the sauce. Serve with the from Hollywood’s
really should make it a manhattan. herby roast potatoes, plenty of sauce golden age
and watercress on the side.


86 deliciousmagazine.co.uk

Delia’s food and wine








WORKSHOPS









oin Delia Smith, Alex Mackay and and wants to learn more.
other food and wine experts for days Who’s there? Each day is hosted by Alex SPRING 2020 WORKSHOPS
Jof inspiration and expertise, great Mackay, formerly director of Raymond
10 MARCH
food and wine – and fun. Blanc’s Le Manoir aux Quat’Saisons
Recipes for entertaining
What are they? Food demos, tutored wine Cookery School and Le Baou D’Infer
tastings, cocktail demonstrations, Q&A in Provence. There will be a tutored 8 APRIL
sessions… and a three-course lunch at Delia’s wine tasting by Peter Graham Wines Easy on the day: cooking ahead
Top of the Terrace Restaurant, Norwich. of Norfolk. Delia will be there, too,
Who goes? Anyone who loves food and wine for photos and book signings. 1 MAY
Perfect pastry:
sweet, savoury & more
★ BOOK NOW★ Tickets for the food and wine workshops and rooms
10 JUNE
at the hotel are limited and available on a first-come, first-served basis: Fresh fish & shellfish
please book early to avoid disappointment.

l PRICE per workshop £120 all inclusive MAKE A NIGHT OF IT
DELIA PHOTOGRAPH: TREVOR LEIGHTON TO BOOK YOUR TICKETS OR AN OVERNIGHT PACKAGE , break with an overnight stay at the
l VENUE The Top of the Terrace Restaurant, Norwich City Football Club, Norwich
Turn your workshop day into a mini-
l FOR FURTHER INFORMATION, VISIT deliascanarycatering.com

onsite Holiday Inn Norwich City. We’ve
arranged special rates for delicious.
readers, based on two sharing a twin
PHONE 01603 218704
room and including breakfast:
l 10 MARCH 2020: £109 l 8 APRIL 2020: £115
Lines are open 9am-5pm Mon to Fri. For more information, visit deliascanarycatering.com
l 1 MAY 2020: £79 10 JUNE 2020: £119

deliciousmagazine.co.uk 87

THE HEALTH DEBRIEF








& FAD-FREE insight & DEBUNKED food & health news & HEALTHFUL ways to eat better &
COMPILED BY SUE QUINN















S HOPP I NG
TR O L LEY

Dried red lentils are easy to cook
and packed with protein, iron, fibre
THE EXPERT’S VIEW and B vitamins. Use them to add

substance to stews and curries,
B Y K IM B E R LEY W I L S O N and as a base for delicious spiced

dhals and thick, comforting soups.

The brain needs


good nutrition to DIETRIBES



function properly The cider vinegar diet

Wellness websites claim a
spoonful or two of cider
n article published in The British Journal of Psychiatry in 2002 vinegar can cause fat to melt
should have shaken the UK criminal justice system. A randomised away. The truth? Animal
A trial found that providing prisoners with nutritional supplements
(omega-3 fatty acids, vitamins and minerals) resulted in them committing studies have found acetic acid
37 per cent fewer violent offences, and 26 per cent fewer offences overall. – the active compound in
Those remarkable results have since been replicated. Twice. vinegar – might promote fat
This research is important. According to a Ministry of Justice report, loss, but research in humans
assaults on prison staff rose to an all-time high in 2018, increasing by is lacking. “In all, the scientific
29 per cent; self-harm went up by 23 per cent and there were 10 per cent evidence isn’t compelling,”
more deaths in custody, compared to the previous 12 months. according to Harvard Medical
Why should nutrition have such an effect? Because the brain requires School. If you must, limit
optimal nutrition for proper function. For example, omega-3 fats (found in
intake and drink vinegar
oily fish) make up the outer wall of brain cells and help them communicate
with each other. If this is impaired, memory may be affected, and it diluted or in salad dressings,
becomes difficult to control impulsivity or make good decisions. In 2017, as it can erode tooth enamel
the Proceedings of the National Academy of Sciences of the USA found
the carb-to-protein ratio of a meal directly affected brain chemistry and
influenced social decision-making.
Prisoner violence, self-harm and suicide are of major concern, as are
the general safety and security of prisons. We have good-quality scientific
evidence that a readily available, cheap and low-risk food supplement
could help. Perhaps it’s time to turn those results into action.


KIMBERLEY WILSON IS A CHARTERED PSYCHOLOGIST AND LECTURER WITH AN INTEREST IN THE
ROLE THAT FOOD AND LIFESTYLE PLAY IN MENTAL HEALTH. HER BOOK, HOW TO BUILD A HEALTHY
BRAIN (YELLOW KITE £16.99), IS OUT IN MARCH

your health.









SE A S O N ’ S E A T I N G S
What’s at its best right now – and why it’s so good for you


SWEET POTATOES
Sweet and comforting, filling and versatile: there’s a lot to love
about sweet potatoes. Happily, these radiant root veg are nourishing,
too. Just 80g – about one medium sweet potato – counts as one of
your five-a-day. The orange ones (there are white varieties, too) are
particularly rich in fibre, as well as beta-carotene, an antioxidant
that converts to vitamin A when eaten.



How to enjoy
Because they’re sweeter and ‘wetter’ than standard potatoes
when cooked, less butter or milk is needed to whip up smooth and
creamy mash. Thanks to the natural sugars in sweet potatoes, they
caramelise beautifully when chopped and roasted: include them
in leaf or grain-based salads, or add to stock and whizz to make soup.
Find the recipe for the warming sweet potato and ginger soup, left, at
deliciousmagazine.co.uk









TRENDING ACORNS
Cancel the kale order and head for the forest: acorns are now a superfood.
The Journal of Nutritional Biochemistry triggered the trend, reporting
WHAT THE acorns might be useful in treating obesity and type 2 diabetes. A note of

PAPERS SAY warning: acorns contain tannins, which can be toxic to humans and animals,
so only eat ripe ones (brown, not green) and soak them in water first. See
“TWO DIET DRINKS A DAY COULD the Woodland Trust website (woodlandtrust.org.uk) for more details.
INCREASE THE RISK OF EARLY
DEATH BY MORE THAN A QUARTER”
So declared one newspaper report
on research by the World Health IN: SAVOURY BREAKFAST
Organisation looking at soft drink Manufacturers of breakfast
consumption and health problems. cereal have persuaded us
But aren’t soft drink manufacturers DID YOU SWAP that the first meal of the
being praised for using artificial day must be sweet. But
KNOW?
sweeteners instead of sugar? SHOP savoury breakfasts can
PHOTOGRAPHS AND ILLUSTRATIONS: JESSIE WHEALEY, ISTOCK/GETTY IMAGES
As it turns out, the headlines be just as speedy and
didn’t tell the full story. Researchers more nutritious.
BECAUSE SMALL
asked more than 450,000 adults Although they’re
CHANGES CAN MAKE
about their soft drink habits over often fortified
A BIG NUTRITIONAL
16 years, but they didn’t specifically with nutrients,
Fruit and veg, meat, DIFFERENCE
investigate the health effects of breakfast cereals
artificially sweetened drinks. What’s poultry and fish are are often highly
more, the study’s authors pointed generally in the OUT: SUGARY processed and
out that early deaths might have outer aisles of the BREAKFASTS stuffed with sugar.
been due to generally unhealthy supermarket. Keep CONSIDER A SAVOURY
lifestyles that included soft drinks, to the perimeter PORRIDGE: just add
rather than sweetened beverages leftover cooked veg,
and your shop will
being the actual cause (although this grated cheese and herbs,
wasn’t widely reported). Conclusion? be quicker and and a poached egg. Or top
It’s wise to limit your intake of soft based on fresh, wholemeal toast with smoked
drinks, however they’re sweetened. whole foods. salmon or tinned sardines.


deliciousmagazine.co.uk 89

BEHIND THE HEADLINES



Should we ALL







be taking vitamin D?








The bone-strengthening nutrient is made mainly in our skin when it’s exposed to sunlight.
But should we be taking supplements in the dark UK winter or can we get enough from our

food – and is vitamin D really a cure-all? Sue Quinn ups your knowledge intake




n the darker months between earth’s surface, so our vitamin D And some studies suggest older
October and March, there’s stores decline. This is a problem people, particularly women, need
Iinsufficient sunlight in the because very few foods contain more than 10mcg, as the ability to
UK for the human body to make vitamin D: oily fish, cod liver oil synthesise vitamin D diminishes
vitamin D. According to the 2018 and some fortified foods contain with age. “Some groups may need
National Diet and Nutrition Survey, good amounts, while small more than the recommended
around 17 per cent of British adults quantities are found in egg yolks, dosage, but this should be advised
have inadequate levels of vitamin liver and wild mushrooms. by a pharmacist or other suitably
D, which is why Public Health “It’s pretty unrealistic to get all qualified healthcare professional,”
England advises people to take our vitamin D from food, unless Thornton-Wood says.
vitamin D supplements for at least it’s fortified,” says Clare Thornton-
part of the year. Wood, registered dietitian and CONTESTED HEALTH CLAIMS
Doctors agree vitamin D helps spokesperson for the British Dietetic Vitamin D’s role in human health
maintain healthy bones, teeth and Association. “We are designed to get is complex, not completely
muscles, but beyond this, opinions it from sunlight.” But how much understood and hotly debated.
differ. Many doctors and dietitians vitamin D do our bodies need? Severe deficiency is known to cause
believe supplements are a good rickets (a condition that affects
idea because vitamin D needs are HOW MUCH IS ‘ENOUGH’? bone development in children) and
difficult to meet through diet alone In 2016, after reviewing the evidence osteomalacia (soft bones) in adults.
during the darker months. Others on vitamin D, the government issued Some research suggests a link
argue supplements are unnecessary new advice that adults and children between low levels of vitamin D
for healthy people and might in fact over the age of one should consider and certain health conditions.
be harmful for certain age groups. taking a daily 10mcg supplement A study published in The BMJ
To compound the confusion, during autumn and winter (mcg is in 2017 suggested a small benefit
vitamin D supplements are widely sometimes written as μg). Those at in taking vitamin D supplements
touted as a near-miracle cure for a a higher risk of deficiency (whose to reduce the risk of respiratory
range of conditions from multiple skin has little or no exposure to infections. In 2018 the VITAL
sclerosis and dementia to the sun or who have dark skin) are study of 25,000 adults in Boston,
cardiovascular disease and cancer. advised to take a supplement all Massachusetts, in the US found
So, what’s the truth? year round. It’s also advised that a potential link between taking
babies under one should take a daily supplements and a slightly reduced
WHAT IS VITAMIN D? 8.5-10mcg vitamin D supplement, risk of death from cancer (but not

Vitamin D is unlike any other except those fed infant formula, as the actual risk of getting cancer).
vitamin: we make it in our skin it’s already fortified. However, researchers stressed that ILLUSTRATIONS: GETTY IMAGES/FILO/KBEIS/CUTEOLGA
using the sun’s ultraviolet B rays Not all experts agree that 10mcg further trials were needed.
(UVB). During the autumn and is right for everyone, or that there’s Elsewhere, studies linking
winter in northern climes, including one ideal standard dose. In the US, vitamin D and conditions including
the UK, the angle of the sun is too for example, 10-20mcg per day is heart disease, cancer, multiple
low for enough UVB to reach the recommended, dependent on age. sclerosis, inflammatory bowel

your health.

















Vitamin D’s role

in human health

is complex, not
completely

understood and

hotly debated









disease and type 1 diabetes have studies has stood up to scrutiny.”
produced inconsistent results. Professor Spector says there’s
Most of the health claims about little agreement about what a
the protective or curative properties healthy level of vitamin D is,
of vitamin D supplements have and he argues that the health
not been proven in robust clinical benefits of taking supplements
studies. It could be that low vitamin are unproven. “They should be
D levels don’t actually cause disease discouraged, and sunlight and
– rather, it’s possible that disease vitamin D foods prioritised
can cause low vitamin D levels. instead.” In fact, he says, some
What is clear is that too much studies suggest that mega-doses of
vitamin D isn’t healthy. “At high vitamin D increase the risk of falls Take one daily
doses, vitamin D is toxic, as it’s fat and fractures in older people.
October to
soluble and the body has no For those who choose to take
March
satisfactory mechanism for excreting supplements, Dr Laura Wyness, a
excess,” Thornton-Wood says. The registered nutritionist, says vitamin
maximum recommended daily limit D3 (cholecalciferol) is more effective
in the UK – from diet and than D2 (ergocalciferol) – check
supplements combined – is 100mcg packaging for details. She also
for adults and children aged recommends taking supplements
11 to 17; 50mcg for children aged with food. “Studies have shown
TRUE OR FALSE?
1 to 10 years; and 25mcg for infants. that taking a vitamin D supplement
(Some countries list vitamin D in with the largest meal of the day Vitamin D supports healthy bones,
international units (IU): 1mcg/μg improves absorption and results teeth and muscles T TRUE T FALSE
is equal to 40 IU of vitamin D.) in about a 50 per cent increase in
vitamin D blood levels,” she says. Around 17 per cent of British adults
DISAGREEMENT AND DISSENT are said to have low vitamin D levels

Not all doctors believe it’s THE BOTTOM LINE in winter T TRUE T FALSE
necessary to take vitamin D. Public Health England recommends
The more vitamin D you take the
“Vitamin D is one of the most everybody take a daily 10mcg better T TRUE T FALSE
commonly used supplements in the vitamin D supplement in the
UK, yet evidence for its benefit is autumn and winter. However, Large doses of vitamin D protect
sorely lacking,” says Tim Spector, not all doctors agree on the dose against cancer and other diseases
professor of genetic epidemiology or that supplements are necessary. T TRUE T FALSE
at King’s College London and Vitamin D is needed for healthy
regular delicious. contributor. bones, teeth and muscles, but It’s easy to meet your vitamin D
“Studies have suggested that vitamin many claims about the benefits needs from food alone in winter
D is beneficial for more than 150 of supplements are not supported T TRUE T FALSE
diseases, yet virtually none of these by robust clinical evidence.


deliciousmagazine.co.uk 91

TENDER WITH
A LITTLE BITE
Lamb with white
beans, tomato
and jalapeños



























































L I G H T E R E A T I N G


Slow-cooked








to (nourishing)







perfection








When it comes to flavourful, good-for-you food, a slow cooker is your kitchen

salvation and well worth investing in, says Ross Dobson. It’s easy, time-saving
and the results taste superb. All you need to do is prep, set and forget



PHOTOGRAPHS JEREMY SIMONS FOOD STYLING MERYL BUTTERWORTH AND PETA DENT STYLING VANESSA AUSTIN

your health.















































































































TASTE OF
NORTH AFRICA
Harira




deliciousmagazine.co.uk 93

Fragrant lamb and orzo
casserole

SERVES 4. HANDS-ON TIME 15 MIN,
SLOW COOKER TIME 7½ HOURS

The casserole can be left to
cook all day while you’re at work,
then when you get home all you
do is stir in the pasta and dinner
will be ready in an hour.


Cool, cover and chill any
MAKE
AHEAD leftovers for up to 3 days.
Reheat gently with an extra
splash of water if it’s looking dry.
Kefalograviera is a hard,
ROSS’S salty, Greek sheep’s cheese
TIP
– parmesan shavings or
crumbled feta will work too.


• 400g lamb leg steaks
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 125ml beef stock
• 1 cinnamon stick
• 2 bay leaves
• 2 cloves
• 1 tsp dried oregano
• Handful finely chopped fresh
flatleaf parsley
• 125g orzo or risoni pasta
• 30g kefalograviera cheese,
crumbled (see Ross’s tip)
• Small handful fresh basil
or marjoram leaves
• Lemon wedges to serve


1 Heat your slow cooker to low.
ROSS DOBSON’S I use my slow cooker Trim off any fat from the lamb and
STORY to make healthy meals discard. Cut each lamb steak in half.
The Australian that are packed with 2 Put the tomatoes, tomato purée,
chef, food stylist flavour. And by stock, cinnamon, bay leaves, cloves,
and prolific ‘healthy’ I don’t mean oregano and parsley in the slow
cookbook author following fads. I find cooker. Season with salt and pepper
already has 13 inspiration in the and give it all a good stir. Add the
books to his freshness of Indian, lamb, nudging it into the sauce, then
name. When he’s cover and cook for 6½ hours.
Middle Eastern,
not writing, he’s 3 Stir in the orzo, re-cover and cook
kept busy as the Mediterranean for 1 hour until the lamb is very
chef/owner of and North African tender and the orzo is cooked.
two Sydney flavours. Clean chilli heat, aromatic herbs 4 Serve the casserole scattered
restaurants, and spices, full-throttle flavours and layered with the cheese and basil/marjoram,
Cafe at Lewers with lemon wedges on the side.
spice blends work so well in a slow cooker.
and The Union With little conscious effort, much of the food PER SERVING 393kcals, 15.4g fat
tapas bar. (6.6g saturated), 34.7g protein,
There’s never a I make in my slow cooker is also gluten-free, 27.2g carbs (5.4g sugars), 0.4g salt,
dull moment… vegan or vegetarian. ROSS DOBSON 3.4g fibre →

your health.



































































































THE NO-HURRY CURRY
Indian spiced root
vegetables
















deliciousmagazine.co.uk 95

ginger, chilli powder, black pepper, • Couscous to serve
cinnamon, both lentils, chickpeas,
tomatoes and stock in the slow 1 Heat the slow cooker to high.
cooker. Season generously with salt, Combine the tomatoes, chicken
then give everything a good stir. stock, olive oil, onion, garlic,
Cover and cook for 3 hours. ginger, cumin, paprika and
2 Working quickly to avoid losing too cinnamon in the slow cooker.
much heat, add the pasta, stirring it Season generously with salt and
into the sauce. Cover and cook for pepper, then give everything a good
30 minutes until the pasta is tender. stir. Cover and cook for 2 hours to
Harira 3 Ladle the harira into large bowls. let the flavours develop.
SERVES 4. HANDS-ON TIME 20 MIN, Before serving, top with a dollop 2 Stir in the dates, then re-cover
SLOW COOKER TIME 3½ HOURS of yogurt and a handful of baby kale and cook for 1 hour. Working
leaves, then finish with a squeeze of quickly to avoid losing too much
Traditionally eaten to break lemon juice and a drizzle of olive oil. heat, add the chicken to the slow
the fast during Ramadan, this is PER SERVING 517kcals, 11.2g fat cooker, nudging it into the sauce
a special Moroccan dish. Often (2g saturated), 26.5g protein, 70.1g so it’s completely covered. Cover
it contains lamb – I haven’t carbs (11.9g sugars), 0.2g salt, again and cook for 1 hour until
included meat here, but do feel 14.6g fibre the chicken is white and cooked
free to throw in 300g diced lean through. Stir in the olives and
lamb when you add the lentils Chicken, date and olive herbs, then serve with couscous.
and chickpeas, if you like (the tagine PER SERVING 463kcals, 11.9g fat
cooking time will be the same). SERVES 4. HANDS-ON TIME 15 MIN, (2.5g saturated), 38g protein,
This is one of the most SLOW COOKER TIME 4 HOURS 46.7g carbs (42.7g sugars), 1.5g salt,
wonderful gluten-free soupy 8.6g fibre →
stews you’ll ever eat. Ditch the The sweet, aromatic
yogurt and it’s vegan too. flavours of this tagine typify
Moroccan cooking, as does the WANT TO BUY
Cool, cover and chill any use of dates or other dried fruit. A SLOW COOKER?
MAKE leftovers for up to 3 days. Ground ginger is a great spice
AHEAD
Reheat gently with an extra to have on hand. Lacking the Editor Karen
splash of water if it’s looking dry. fiery heat of the fresh stuff, its Barnes
gentle warmth and earthiness recommends
• 1 large red onion, finely chopped successfully straddle sweet the Magic Pot.
• 2 garlic cloves, crushed and savoury cooking. "This is a smart
• 2 tsp ground cumin buy because it doubles as a
• 2 tsp sweet paprika Cool, cover and chill any slow cooker and a pressure
MAKE
• 2 tsp ground ginger AHEAD leftovers for up to 3 days. cooker, which is a space-saver
• ½ tsp chilli powder Reheat gently with an extra if you’re in the market for
• ½ tsp ground black pepper splash of water if it’s looking dry. both. You can also sauté
• 1 cinnamon stick ingredients in the pan before
• 110g brown lentils • 400g tin chopped tomatoes cooking, which saves on
• 100g split red lentils • 300ml good quality chicken stock washing up. And if you use it
• 400g tin chickpeas, drained and • 1 tbsp olive oil for pressure-cooking, there’s
GET THE well rinsed • 1 large red onion, thinly sliced no intimidating hiss of steam
BOOK • 400g tin chopped tomatoes • 2 garlic cloves, crushed as it cooks away."
Recipes adapted • 800ml vegetable stock • 1 tsp ground ginger £89.99 from Amazon
from The Healthy • 125g gluten-free angel-hair • 2 tsp ground cumin
Slow Cooker by
Ross Dobson pasta or fine rice noodles, • 2 tsp sweet paprika
(Murdoch Books roughly broken • ½ tsp ground cinnamon
RRP £16.99). You • 130g natural yogurt • 12 medjool dates, pitted
can order a copy
for the special • 100g baby kale leaves • 8 free-range skinless, boneless
price of £13.99 • A few squeezes lemon juice chicken thighs
plus P&P. Please • 2 tbsp extra-virgin olive oil • 85g large green olives
call MDL on 01256 • Handful chopped coriander *OFFER ENDS 1 MAY 2020
302699 and quote
the code 1 Heat the slow cooker to high. Put • Handful finely chopped fresh
GLR TU7*. the onion, garlic, cumin, paprika, flatleaf parsley


96 deliciousmagazine.co.uk

your health.






































































ROSS’S TIPS FOR
SLOW COOKER SUCCESS

• Fat can’t render in can extend cooking
a slow cooker, so use times by hours.
lean meat or trim off • If the dish is
any excess fat. cooked, you can
• Turn on the slow turn off the slow
cooker when you cooker and leave
begin prepping – the lid on until
starting cold will you’re ready to eat.
take more time. Remember to stir
• Unless the recipe well before serving
calls for it, don’t be and scrape down the
tempted to lift the lid sides of the bowl
to have a peek – this (often where the
releases heat and tastiest bits are).

delicious. TIP

Don’t put dried kidney, cannellini or broad
beans in a slow cooker. These contain toxins
that are not destroyed at lower temperatures.
Use tinned beans – or soak overnight and boil
the beans first for at least 10 minutes.

your health.







into the slow cooker, then drizzle • 4 medium free-range eggs,
with the olive oil. Cover and cook cooked for 9 minutes in boiling
for 8 hours. water until just hard-boiled
3 Give everything a good stir, • Handful fresh mint leaves
making sure you scrape down • Handful fresh flatleaf parsley
the sides of the bowl, then leaves
transfer to a serving dish. • Lime wedges to serve
PER SERVING 432kcals, 18.9g fat
(7g saturated), 44.7g protein, 1 Heat the slow cooker to high. Heat
Lamb with white beans, 17.4g carbs (6.2g sugars), 2g salt, the olive oil in a frying pan over a
tomato and jalapeños 6.8g fibre high heat. Add the onion, garlic and
SERVES 4. HANDS-ON TIME 15 MIN, ginger and stir-fry for 2-3 minutes
SLOW COOKER TIME 8 HOURS until aromatic. Stir in the cumin and
chilli and season generously with
This has a couple of the salt and pepper. Stir in the stock,
things you want from a good then remove from the heat.
recipe: it requires little effort 2 Tumble the potatoes, pumpkin
on your part and there are and parsnips into the slow cooker.
relatively few ingredients. 3 Pour the stock mixture over the
The lamb and beans are vegetables, then cover and cook
slow-cooked in a rich tomato for 3 hours. Give everything a stir
sauce flavoured with pickled – be gentle so you don’t break up the
jalapeños, which add a spicy vegetables too much, then cover
heat and clean tanginess. Indian spiced root and cook for a further 1 hour until
A jar of these is a great thing vegetables the vegetables are tender. Taste
to have lurking in the back SERVES 4. HANDS-ON TIME 20 MIN, SLOW and adjust the seasoning, adding
of the fridge. COOKER TIME 4 HOURS more salt or pepper if you like.
4 Transfer to a serving platter. Peel
Cool, cover and chill any Rather like an exotic bubble and roughly chop the hard-boiled
MAKE leftovers for up to 3 days. and squeak but starting with eggs, then scatter them over the
AHEAD
Reheat gently with an extra raw vegetables and giving them vegetables along with the herb
splash of water if it’s looking dry. an Indian twist. There’s no need leaves. Serve with lime wedges
to wait until you have leftovers on the side.
• 750g lean lamb (we used lamb from a roast dinner to give PER SERVING 248kcals, 9.4g fat
leg steaks) this a try. As well as being (2.2g saturated), 12.9g protein,
• 1 onion, finely chopped a comforting supper, it makes an 24.5g carbs (6.7g sugars),
• 4 garlic cloves, finely chopped awesome brunch, topped with 0.5g salt, 6.1g fibre
• 400g tin chopped tomatoes your favourite style of egg.
• 2 tbsp pickled jalapeños,
plus 1 tbsp brine from the jar Cool, cover and chill any DON’T HAVE
MAKE A SLOW COOKER?
• Handful finely chopped fresh leftovers for up to 3 days.
AHEAD
flatleaf parsley Reheat gently with an extra You can cook these recipes in a
• 2 tsp ground cumin splash of water if it’s looking dry. casserole in the oven on a low heat,
• 400g tin cannellini beans, drained but you’ll need to add a little more
and well rinsed • 1 tbsp olive oil liquid as there’s more evaporation
• 1 tbsp extra-virgin olive oil • 1 red onion, thinly sliced when you oven-cook. Check and stir
• 2 garlic cloves, finely chopped halfway through cooking to make
1 Heat the slow cooker to low. • 2cm piece fresh ginger, finely sure the dish isn’t drying out. If
Trim off any excess fat from the chopped you’re unsure of oven temperatures
lamb and discard. Cut the meat • 1 tsp ground cumin and cooking times, visit
into large bite-size pieces, then • ½ tsp chilli flakes deliciousmagazine.co.uk for a
put into the bowl of the slow cooker. • 150ml chicken or vegetable stock comparable recipe (the lamb, for
Scatter in the onion and garlic. • 4 small waxy potatoes, halved example, would need to be cooked
NEXT 2 In a bowl, combine the tomatoes, • 200g pumpkin, skin on, cut into at 140°C/120°C fan/gas 1
MONTH jalapeños and brine, parsley, cumin 2-3cm wedges for about 3 hours or until tender).
A mighty trio of
energy-boosting and beans, then season generously • 2 small parsnips, peeled and NOTE: these recipes have been
salads with salt and pepper. Tip the lot quartered tested only in a slow cooker.

98 deliciousmagazine.co.uk