Delicious UK

As an editor nowadays, I’m spoilt. There are so many ways I get to speak to you, our lovely readers, and discover what you want from your favourite magazine. That might be replying to your comments online, or reading your emails. It could be chatting via a video call, digesting feedback from a regular survey or, best of all, meeting in person and chatting all things food (more on that below). That’s why I know you’ll love this month’s recipes from our special guest, Yotam Ottolenghi (p36) – you told us he’s your favourite cook of all time. Yotam’s priority is always flavour and he’s certainly delivered with his take on an Easter feast. I’m also sure you’ll enjoy Rick Stein’s memories of 50 years in food (p7). We have…

50 years in the biz is a long time! Aside from your shows and books, how do you track your foodie memories when ‘off duty’? I’ve got into the habit of taking pictures – I almost snap everything I eat apart from when I’m at home. Everybody used to think it was very poor, bad manners, but because everybody does it now, nobody cares. When I’ve been filming, I’ve always just written down what I’ve eaten. I’ve got a drawer full of old notebooks. You pioneered this country’s love affair with seafood from our shores and beyond. Are there any fish or shellfish you’re yet to try? I’m always open. I went with my boys to a bar in Reykjavik last year. We ordered the fermented Greenland shark but it…

SEASON’S EATINGS RADISHES If I had to offer a dictionary definition of the word ‘crunch’, I’d just tell you to eat a radish. But while they’re great raw, preferably with plenty of salted butter close by, roasting them mellows their pepperiness and turns them into beautiful jewel-like orbs. Try them spiced with sumac or za’atar, topping a bowl of silky hummus. WATERCRESS Spring really does give us a wealth of produce to play with, doesn’t it? Watercress might not get the star-of-the-show treatment like asparagus or wild garlic, but it’s a joy to cook with. It’s related to wasabi – both are known for their peppery tang – and I like it paired with Japanese flavours. I always throw a few handfuls into a stir-fry with teriyaki or soy sauce.…

THE FOOD HISTORY BIT The Futurist movement of early 20th century Italy had fanatical ideas about food, making the bizarre food creations of TikTok today seem run-of-the-mill. Figurehead Filippo Marinetti believed gastronomy should be married to the avant-garde ideals of Futurism, leading to inventions such as: Excited Pig (a whole vertical salami with a coffee and eau de cologne sauce); Chicken Fiat (with a ballbearing stuffing and whipped cream); and Drum Roll Of Colonial Fish (mullet with banana and pineapple, eaten to a drum roll). The Futurists also had a problem with pasta, which Marinetti referred to as ‘an absurd Italian gastronomic religion’ that induced ‘lassitude, pessimism, nostalgic inactivity and neutralism’. For our very anti-Futurist pasta creations, visit deliciousmagazine.co.uk/pastarecipes…

She cooks exquisite dishes, with rare fruit and last-of-their-kind ingredients (not to mention revoltingly novel ones such as defrosted mammoth), for investors. The book is eerie and unsettling, by turns appetising and disgusting. I couldn’t help but read on. Big topics (climate change, class, famine) are covered. If you’re into brooding, tense novels with visceral food descriptions, give this a go.…

Brother and sister hospitality duo Josh and Holly Eggleton have always had locally sourced ingredients and community at the heart of their small restaurant group in Bristol, but their new project is set to have nationwide impact. Finding a playful way to drive awareness of how food is grown, the couple’s Pony Group is fundraising to convert a disused bus into a Farm Bus, complete with kitchen, live chickens, a hydroponic growing system, a platform for demos and a resource library offering a travelling food education service. The initiative aims to grow our understanding of where food comes from, promoting food literacy and healthier choices. They plan to visit 25 schools a year as well as community groups and festivals to reach a diverse audience. Anyone will be able to…