Delicious UK

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

If you make one thing… • Bring on the comfort factor with this warming bowlful of mushrooms stirred into silky threads of linguine

welcome.

APPETISERS • Inspiration, bite-size news, reviews and great stuff to do

PUB OF THE MONTH • THE BOATHOUSE, INSTOW, NORTH DEVON

WHAT’S ON THE MENU? • Food editor Tom Shingler mixes and matches this month’s recipe ideas

OVER TO YOU

STAR PRIZE

Have you joined the delicious. Food Lovers group on Facebook? Here’s a taste of what they’ve been cooking and sharing…

Share the love • Are you planning on cooking something special for your favourite people on Valentine’s Day (14 Feb)?

HOT LIST • What’s new, what’s great, what we rate - including bargain buys and an eco pick - all chosen by editor Karen Barnes

A glass of champagne with Paul Ainsworth • The chef and restaurateur on his love for Cornwall, lessons from his parents and reality TV - including his mentor role on the UK launch of Gordon Ramsay’s Next Level Chef

Rhubarb& custard reimagined • Whether they remind you of two-tone sweets, school puds or a 1970s cartoon about a cat and a dog, one thing’s for sure - rhubarb and custard belong together. Time to experiment with the relationship…

Fancy not ONE but TWO Pancake Days? • That’s what you’ll get if you celebrate at the beginning of the month as Belgians do, as well as on our own Shrove Tuesday (21 February). Culinary historian Regula Ysewijn explains the traditions of her homeland and shares her favourite recipes - a fine excuse to eat some of the best treats of the year

THE NEW BRUNCH • …and not an avocado in sight. These four chef recipes show the global appeal of a late breakfast there’s a FrancoAmerican mash-up, top-notch Welsh cheese on toast, and two taste-budtingling egg dishes from Kurdistan and southern India

Everyone loves PIE • Gather round the table for a meal that’s simple, satisfying and sensational - comfort food under a pastry (or potato) crust

MY COOKING YEAR: FEBRUARY French lessons • As expat Debora Robertson grapples with the intricacies of the French language, a vocab lesson leads her to the fish counter - where the wares are eyes-sparkling-fresh. Next bit of coursework: mastering parmentier (it’s French for a world-class pie)

How to get the best out of garlic

Technical hake Tortano loaf with potato, honey & thyme • Got your sourdough game down pat? Take it to the next level by turning your starter into a levain and partnering it with a poolish to create this wonderful Italian tortano loaf by Janine Edwards from London’s Toklas Bakery. The bread has an insane depth of flavour, bolstered with potato, thyme and honey. It’s a three-day affair but pretty hands-off - a joy to create for anyone who’s caught the breadmaking bug

Homemade chicken stock • Ditch the cube or pouch, says Pollyanna from the delicious. food team - creating your own stock will make all the difference to your dishes, while also helping to cut down on food waste. Bonus: your kitchen will be filled with incredible aromas

VARIATIONS TO TRY • The master stock will work with anything, but here are a few ways to tweak it for particular dishes or cuisines

Diana Henry meets… Michel Roux Jr • Imagine being the son and nephew of a dynasty that put French cooking on the map in the UK. Would the sense of obligation overwhelm you? Inspire you? Tempt you to be a garden designer rather than donning chef’s whites? For Michel Roux Jr there was only ever one career, and it involves a legendary cheese soufflé

DON’T BIN IT!

VENISON The meat we should all be eating • When...