xxxxxxxxxx.

Ti i what
comfort food
looks like
Were always
told January is the
month to cut back
on indulgence,
but when cold-
turkey deprivation meets
back-to-work blues, the effect
on our national mood isnt
good! So this month,
I advocate a regular dose
of comfort food (you have
the excuse of using up
festive leftovers, too):
a hot pie with buttery
pastry, a soul-warming
soup, the worlds best
potato dish and a
properly saucy sticky
toffee pud. Add in
mix-and-match
pizzas and you have
the perfect comfort
recipes. Its my
prescription for
a happy new year.
REBECCA SMITH,
FOOD EDITOR

RECIPES AND FOOD STYLING

REBECCA SMITH
HOT
tend
PHOTOGRAPHS KATE WHITAKER
STYLING DAVINA PERKINS Tartiflette, p20

18 deliciousmagazine.co.uk
 warming
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dishes.

Three-cheese
pizza biancas with
mix-and-match
toppings, p23

deliciousmagazine.co.uk 19
xxxxxxxxxx.
Ham, leek and potato
pie with faky pastry
USE UP: LEFTOVER HAM
SERVES 6. HANDS-ON TIME 45 MIN, OVEN
TEAM TIME 35 MIN, PLUS CHILLING
FAVOURITE
Daisy Meager, Assemble the unbaked pie
editorial up to 2 days ahead, then
assistant chill. Cook from chilled.
Tartiflette has Freeze the assembled, unbaked pie,
my favourite well wrapped in cling film, for up to
comfort food 3 months. Cook from frozen, adding
ingredients in one 10-15 minutes to the cooking time.
warming dish. TIME-SAVER TIP No time to make
Melty cheese, soft your own pastry? Use 320g ready
potatoes and salty rolled all-butter puff pastry. Attach,
lardons make trim, glaze and bake as in the recipe.
for an utterly
satisfying meal to 400g waxy potatoes, such as
snuggle up with charlotte, chopped into small
and banish frosty chunks
evenings. 60g unsalted butter
3 leeks, sliced into 1cm rings
Pinch ground mace
60g plain flour
1 tbsp wholegrain mustard
2 bay leaves
350ml fresh chicken stock
50ml double cream
300g cooked British
free-range ham, shredded
FOR THE FLAKY PASTRY
150g unsalted butter, wrapped
in foil and frozen completely
225g plain flour, plus extra to dust
2 tbsp chilled water, plus extra
1 free-range egg, beaten, to glaze
1. Make the pastry (it will help if your
kitchen isnt too hot). Using the foil to
stop your fingers touching the butter,
coarsely grate it into a large mixing
bowl straight from the freezer. Work
quickly to keep it as cold as possible.
2. Sift over the flour with a couple
of pinches of salt, then sprinkle over
2 tbsp chilled water and mix with
a palette knife or dinner knife
to a rough dough. Add a little more
water if needed to bring it together,
then tip out onto a lightly floured
work surface and shape it into a disc
with your hands. Handle it as little
as possible. The pastry should still
have visible flecks of butter through
it. Wrap in cling film, then chill.
20 deliciousmagazine.co.uk
3. To make the filling, put the
potatoes into a pan of boiling water
and cook for around 5 minutes or
until not quite done. Drain and leave
to steam dry in the colander for
a few minutes. Melt the butter
in a large saut pan or saucepan,
then add the leeks with some salt.
Cook, stirring, for around 5 minutes
or until softened but not coloured,
then stir in the mace and flour until
the leeks are evenly coated. Cook,
stirring often, for 2-3 minutes until
the flour starts to smell biscuitty.
Stir in the mustard and add the bay
leaves. Gradually, over a medium-
high heat and stirring all the time,
add the chicken stock. It will thicken
as it cooks. It should be thick enough
to thickly coat the back of a spoon
if it looks too thin, stop adding stock
and let it bubble and thicken while
stirring, then continue adding stock.
4. Once all the stock has been added
and the sauce is the right thickness,
stir through the cream and bubble
for a minute or so. Stir through the
potatoes and the ham, then taste it
you probably wont need to add
salt but it will need some pepper.
Transfer to a 1.5 litre ovenproof pie
dish and leave to cool completely,
loosely covered with cling film.
5. Once the filling has cooled, heat
the oven to 200C/fan180C/gas 6.
Remove the pastry from the fridge
and, on a floured work surface, roll
out to around 0.5cm thick. Brush the
rim of the pie dish with a little water.
Drape the pastry around the rolling
pin, unroll it over the pie dish, then
trim excess pastry from the edges.
Gather it up and re-roll to cut out
decorations for the top, if you like.
6. Seal the pastry onto the pie dish
by pressing lightly around the edges
(use a fork if you want to make it
more decorative), then cut a steam
hole in the top and decorate with the
trimmings if you want to. Brush all
over with beaten egg, then freeze
the pie for 5 minutes to harden the
pastry. Bake in the top third of the
oven for 30-35 minutes until the
pastry is golden and crisp and the
centre is piping hot. To test this,
push a skewer into the middle of the
pie and keep it there for 15 seconds.
If the skewer feels hot, the pie will
be ready. Leave for 10 minutes, then
serve with steamed greens.
PER SERVING 622kcals, 38.5g fat
(23.1g saturated), 20.9g protein,
48.8g carbs (2.8g sugars), 1.6g salt,
4.8g fibre
WINE EDITORS CHOICE Lightly chill
a creamy, ripe white Burgundy
affordable bourgogne blanc is fine.
COVER RECIPE
Tartifette
USE UP: LEFTOVER
POTATOES
SERVES 8-10. HANDS-ON TIME 40 MIN, OVEN
TIME 1 HOUR 20-30 MIN, PLUS RESTING
Tartiflette is possibly the
best comfort food known to
man. Its a traditional dish
from the French Alps, where they
know all about keeping chills at bay.
Salad and pickles are essential
accompaniments, and charcuterie
will turn it into a proper meal.
Make the tartiflette, cook
for 50 minutes, then cool
and keep in the fridge,
covered in cling film, for up to 24
hours. To serve, bring back to room
temperature for 3-4 hours, then
reheat at the original temperature
for 40 minutes or until the cream
is bubbling and the top is foaming.
FOOD TEAMS TIP While we normally
arent fans of recipes that simply say
Make this vegetarian by omitting the
meat, in the case of tartiflette it
really will still taste amazing
1.2kg (peeled weight) floury
potatoes such as maris piper or
king edward, very finely sliced
300g unsmoked free-range bacon
lardons, finely chopped
Knob of butter
2 onions, finely sliced
2 garlic cloves, crushed
350g reblochon cheese (from
larger supermarkets or cheese
shops), cut into long strips
550ml double cream
75ml dry white wine
Charcuterie, pickles and green
salad to serve

1. Drop the sliced potatoes into a
large pan of boiling water, cook for
3 minutes, then drain and spread
out on kitchen paper. Allow to steam
dry until cool enough to handle.
2. Set a large frying pan over a
medium-high heat and fry the bacon
lardons, tossing, until crisp.
Remove and drain on kitchen paper,
leaving the fat in the pan. Add the
butter and turn the heat down to low.
Add the onions and cook, stirring
occasionally, for 10 minutes or until
softened and light golden, then add
the garlic and cook for 2 minutes.
Kill the heat and stir in the lardons.
3. Heat the oven to 170C/fan150C/
gas 3. Arrange a generous layer of
potatoes in a 2 litre gratin dish.
Scatter over some of the bacon and
onion mixture, then lay some
cheese slices over the top. Pour over
some of the cream and wine, season
well with black pepper and a little
salt, then repeat the layers until
everything is used up. Dont worry if
the mixture isnt completely even on
each layer, but you should end up with
a top layer of potatoes covered with
cream. Sprinkle with a little sea salt.
4. Cook the tartiflette for 1 hour
20-30 minutes until golden and
crisp on top with the cream bubbling
through. Remove from the oven and
leave for 10 minutes before serving.
Serve with charcuterie, pickles and
a sharp dressed salad.
PER SERVING (FOR 10) 574kcals,
46.7g fat (27.2g saturated), 15.2g
protein, 22.3g carbs (2.7g sugars),
1.6g salt, 2.5g fibre
WINE EDITORS CHOICE An appley
Alsace riesling or a similar-but-
dryer white from Savoie.
Cure-everything
noodle soup
USE UP: LEFTOVER TURKEY
SERVES 6. HANDS-ON TIME 20 MIN,
SIMMERING TIME 50-60 MIN
Make the soup, without the
noodles, up to 2 days ahead
and chill, or freeze for up
to 3 months. Defrost and reheat the
soup. Cook the noodles as in the
recipe, then add just before serving.
warming
xxxxxxxxxx.
dishes.
FOOD TEAMS TIP To make this
using fresh chicken, cook a 1.3kg
whole bird in the soup for 40-50
minutes (you can use water instead Cure-everything
of stock), then strip the meat from noodle soup
it and return to the pan. You may
need more liquid to cover the bird.
30g unsalted butter (or chicken/
turkey fat)
2 celery sticks, finely chopped
2 carrots, finely chopped
1 onion, finely chopped
1 garlic clove, bashed
Large thumb-size piece root
ginger, chopped into pieces
2 star anise
1.8 litres good quality fresh
chicken stock (see tip)
150g fine egg noodles, or
spaghetti, broken into pieces
600g leftover roast turkey or
chicken, shredded (see tip)
Juice 1 lemon
Chopped fresh parsley to garnish
1. Heat the butter/fat in a large pan,
then add the celery, carrots, onion WINE EDITORS CHOICE Scented,
and garlic. Cook, stirring, over fruity white I like the new sauvignon
a low-medium heat until the veg gris from Chile or New Zealand.
is soft but not coloured. Stir in the
ginger and star anise, then cook a Three-cheese pizza
little longer. Pour in the stock, bring biancas with mix-and-
to the barest simmer (just the match toppings
occasional bubble) and cook for 40 USE UP: THE LEFTOVERS
minutes so the flavours infuse. OF THE CHEESEBOARD
2. Meanwhile, cook the noodles in MAKES 4 MEDIUM PIZZAS. HANDS-ON TIME
boiling salted water until nearly al 45 MIN, RISING TIME 1 HOUR, OVEN TIME
dente. Drain, run under warm water 12 MIN
for a minute to wash off any starch,
then set aside. FOOD TEAMS TIPS When mixing
3. Taste the broth. If you can taste cheeses, think about the flavour of
the ginger and star anise, its ready. each cheese try not to pair very
THE
If not, give it a few more minutes strong ones together. Ideally, you delicious.
of gentle simmering. Once youre
happy with the flavour, add the
want a strong one (such as a blue or
a washed rind cheese) mixed with WEBSITE IS
shredded meat, squeeze in the something milder (such as comt BRAND NEW!
lemon juice to taste, then add plenty or edam).
Youll fnd
of salt. Simmer for a couple more plenty more
minutes to heat the meat, then add FOR THE DOUGH comfort-food
the noodles and ladle into bowls. 450g 00 flour, plus extra to dust recipes on
Sprinkle over the parsley and 2 tsp caster sugar our new
serve with lots of good bread. 14g fast-action yeast website.
PER SERVING 372kcals, 11.3g fat 1 tbsp salt Visit
delicious
(5g saturated), 44.5g protein, 1 tbsp extra-virgin olive oil, plus
magazine.
22.4g carbs (5g sugars), 0.9g salt, extra for greasing co.uk
2.8g fibre 250-300ml tepid water
deliciousmagazine.co.uk 23
xxxxxxxxxx.
FOR THE TOPPINGS
Extra-virgin olive oil
2 garlic cloves, cut in half
About 300g mixed cheeses,
chopped into chunks (about 80g
cheese per pizza)
Your choice of roasted red
peppers, salami, olives, chopped
walnuts, sage leaves, sliced
mushrooms, finely crumbled
Italian sausage plus rocket and
basil (dressed with oil and lemon)
to finish
1. To make the dough, put the flour,
sugar, yeast and salt in a large
mixing bowl and make a well in the
centre. Add the olive oil and 250ml
of the tepid water. Mix with a
wooden spoon or palette knife to
form a rough dough (you might need
a little more water), then tip onto a
lightly floured surface and knead for
10-15 minutes, dusting with more
flour if necessary. Once the dough
is smooth and elastic, shape into
a rough ball and drop into a lightly
greased mixing bowl. Cover with
cling film and leave to rise until
doubled in size (after about 1 hour).
2. Once the dough has risen, tip it
onto a floured surface and knead for
NEXT 1-2 minutes to distribute the air
MONTH evenly (this is called knocking it
Warming, back). Divide into 4 balls (about
winter-proof 200g each), put on a baking sheet
dishes from and cover with a clean cloth.
James Martin 3. Heat the oven to 220C/fan200C/
gas 7 with a couple of baking sheets
inside. Roll out the pizzas, two at
a time, on the floured surface until
about 0.5cm thick (dont worry if
theyre not perfectly round), then
scatter flour over the hot baking
sheets and put the pizza bases
on them. Bake in the oven for 3-4
minutes until a crust just forms on
top, then remove, rub all over with
a cut garlic clove, top with a quarter
each of the mixed cheeses and
drizzle with a little olive oil.
24 deliciousmagazine.co.uk
4. Top with your chosen ingredients
(except the salad leaves and herbs)
and return to the oven for a further
6-8 minutes so the cheeses can
melt and the base can crisp.
5. Once the pizzas are golden and
crisp, remove from the oven, top with
dressed salad leaves and herbs, if
using, then serve. Repeat with the
next 2 pizza balls. When making
pizzas its easiest if everyone digs in
and shares as soon as theyre made.
PER PIZZA 761kcals, 33.4g fat (14.6g
saturated), 28.5g protein, 88g carbs
(5.7g sugars), 5.3g salt, 5.8g fibre
WINE EDITORS CHOICE A light, dry
Italian white such as gavi or soave,
or a crisp Czech lager.
Ultimate sticky
toffee pudding
USE UP: LEFTOVER DATES
SERVES 6-8. HANDS-ON TIME 30 MIN, OVEN
TIME 50 MIN
Make the pudding up to
1 day in advance (although
its at its absolute best on
the day its made) and keep covered
in the fridge. Bring back to room
temperature and warm through in
an oven heated to 170C/fan150C/
gas 3 for 20-25 minutes, then
serve with the reheated sauce.
Freeze in its dish, well wrapped
in cling film, for up to 3 months.
Defrost, then reheat as above. Freeze
the sauce in an airtight container,
defrost and reheat on the hob.
160g whole dates, stoned and
roughly chopped
150ml boiling water
1 tsp vanilla extract
90g butter, softened, plus extra
for greasing
150g light muscovado sugar
2 large free-range eggs
2 tbsp black treacle
175g self-raising flour
1 tsp bicarbonate of soda
100ml whole milk (preferably
jersey or gold top)
FOR THE TOFFEE SAUCE
225g light muscovado sugar
Good slug brandy or rum
100g unsalted butter,
softened
275ml double cream
1 tbsp black treacle
1. Put the dates in a mixing bowl
with the water. Leave for 30 minutes
until cool, then mash with a fork to a
rough pulp. Stir through the vanilla
and set aside. Butter a 1.2 litre
ovenproof dish and set aside. Heat
the oven to 170C/fan150C/gas 3.
2. While the dates are soaking, use
an electric mixer or wooden spoon
to beat the 90g butter and 150g
sugar until light and creamy. Add
the eggs one at a time, beating well
before adding the next. Beat in the
black treacle, then mix the flour
with the bicarb and gently fold in
one third using a metal spoon or
balloon whisk. Fold in a third of the
milk, then repeat until all the flour
and milk are used up. Stir the
soaked dates, with their liquid, into
the batter it may curdle, but dont
worry. Spoon into the prepared dish.
3. Bake for 50 minutes or until the
pudding is risen and firm, and a
skewer pushed into the middle
comes out clean (cover with foil after
40 minutes if the edges are browning
too much). If the skewer comes out
with what looks like uncooked
mixture on it, it might be a piece of
date. Taste it if you can taste
uncooked flour it will need longer.
4. Meanwhile, make the toffee
sauce. Put the 225g sugar, brandy,
100g butter and half the cream in
a large, heavy-based pan and heat
gently. When the sugar has dissolved,
turn up the heat, stir in the treacle
and bubble, stirring, for 2-3 minutes
until the mix is a rich toffee colour.
Take the pan off the heat and stir in
the rest of the cream. Keep warm.
5. Leave the pudding to cool for 20
minutes, then skewer it all over and
pour over half the sauce. Leave for
another 15 minutes, then serve
drizzled with the rest of the sauce,
with ice cream (see right) if you like.
PER SERVING (FOR 8) 705kcals,
40.8g fat (25g saturated), 6g protein,
78.7g carbs (63.2g sugars), 0.9g salt,
2g fibre
 xxxxxxxxxx.
warming dishes.

Ultimate sticky toffee

pudding with quick-fix
toasted nut and
demerara ice cream

Quick-fx toasted nut and demerara ice cream

USE UP: LEFTOVER NUTS
Heat the oven to 180C/fan160C/gas 4. Spread out 200g mixed
nuts (we used almonds, hazelnuts, macadamias and brazils) on a
baking tray and toast in the oven until golden (5-10 minutes). Cool
slightly, then roughly chop and mix with 1 tbsp demerara sugar in
a small bowl. Defrost 1 litre tub vanilla ice cream until just
spoonable. Spoon into a large bowl and stir through the nut/sugar
mixture, then return to the tub and pack it down tightly. Freeze
until set (about 3 hours). Serve with the sticky toffee pudding.
PER 50G SCOOP 132kcals, 9.6g fat (3.3g saturated), 2.7g protein,
8.9g carbs (8.3g sugars), 0.1g salt, 0.4g fibre

deliciousmagazine.co.uk 25
 Al-tim favuie
chocolate recipes
chosen by you
Chocolate gladdens the heart like nothing else, which
gives it special power as an ingredient in feelgood
puds. We asked you which chocolatey desserts you
enjoy most, then I closeted myself in the delicious.
test kitchen, perfecting the defnitive recipes for your top fve
choices. Could there be a better way to brighten up January?
LOTTIE COVELL, DEPUTY FOOD EDITOR

Chocolate meringue
pie, p76

RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS MAJA SMEND STYLING LINDA BERLIN
 make it sweet.

Rich chocolate
mousse with
macadamia brittle, p78

deliciousmagazine.co.uk 75
 THE GROWN-UP TORTE
Amaretto and almond
chocolate torte
SERVES 10. HANDS-ON TIME 25 MIN,
TEAM OVEN TIME 35-40 MIN, PLUS COOLING
FAVOURITE
Martine Tinney, The torte will keep for up
art editor to 5 days wrapped in cling
Ive died and film in the fridge. Take out
gone to chocolate an hour or so before serving.
heavenThe Freeze, without the icing, for up to
chocolate torte is 3 months. Defrost overnight at room
soft and gooey temperature, make the ganache,
with a gentle then decorate just before serving.
boozy note. FOOD TEAMS TIP Next time, make
with ground hazelnuts. Lightly toast
blanched hazelnuts in a medium
oven until golden, cool, then whizz
until finely ground, reserving a few
whole ones to decorate the top.
200g unsalted butter, plus extra
for greasing
200g dark chocolate (70 per cent
cocoa solids), roughly chopped
150g ground almonds (see tip)
6 medium free-range eggs,
separated
180g golden caster sugar
50ml amaretto
WHY WE LOVE CHOCOLATE
Eating chocolate causes the release of chemicals in
the brain: endorphins lessen pain; serotonin acts
as an antidepressant; and dopamine controls the
brains pleasure and reward centres. Yes, chocolate
makes us feel good but its not clear exactly why.
Tests have shown that athough the dark stuff
contains more than 300 chemical compounds
that can affect our mood from amphetamine-
like stimulants to relaxing opiates theyre
present in such small amounts as to be negligible.
It seems the reasons we like chocolate are:
Biologically were hard-wired to enjoy sweet
and fatty things as effcient sources of energy.
Chocolate has become something we associate
with celebrations and treats.
Its a good-tasting blend of ingredients that
melts at body temperature in the mouth,
coating the tongue in a pleasurable way.
Each time we eat chocolate and enjoy it, the
link between chocolate, the release of mood-
enhancing chemicals in the brain and our
feelings of happiness is reinforced.
76 deliciousmagazine.co.uk
FOR THE GANACHE TOPPING
200g dark chocolate (70 per cent
cocoa solids), roughly chopped
100g double cream, at room
temperature
30g whole skin-on almonds,
sliced
20g flaked almonds
1. Grease and line the base of
a 23cm springform or loose-
bottomed cake tin with baking
paper. Heat the oven to 180C/
fan160C/gas 4. In a large saucepan
over a low heat, melt the butter and
chocolate. Stir in the ground
almonds, then cool for 5 minutes.
2. Beat the egg yolks and sugar with
an electric mixer for 5 minutes
(or use a balloon whisk) or until pale
and creamy. Stir in the chocolate
mixture until combined.
3. In another, very clean bowl,
whisk the egg whites with an
electric mixer (with clean beaters)
or balloon whisk until stiff peaks
form when the beaters/whisk are
removed. Stir the amaretto into
the chocolate mixture along with
a large spoonful of whisked egg
whites to loosen the mixture
then, using a large metal spoon,
carefully fold in the rest. Spoon
the batter into the cake tin and
bake on the middle shelf for
35-40 minutes until the cake
is risen and firm to touch.
4. Leave the cake to cool in the tin
for 15 minutes, then turn out onto
a wire rack to cool completely.
5. For the ganache topping, put the
chocolate into a heatproof bowl set
over a pan of barely simmering
water (dont let the water touch the
bowl) and melt gently. Remove from
the heat, leave to cool for 5-10
minutes, then slowly stir through
the cream until it forms a thick
ganache. Set aside to cool, covered
with cling film touching the surface.
6. Heat a medium frying pan and
toast the almond slices and flaked
almonds for 3-4 minutes until lightly
browned. Remove and leave to cool.
7. Spread the cooled ganache over
the cake, then decorate with the
toasted almonds and serve.
PER SERVING 667kcals, 48.4g fat
(22.1g saturated), 11g protein,
45.9g carbs (45g sugars), 0.2g salt,
1.3g fibre
DEATH BY CHOCOLATE
Chocolate meringue pie
SERVES 12. HANDS-ON TIME 55 MIN, OVEN
TIME 45-50 MIN, PLUS COOLING
Make the pastry case up
to 2 days in advance and
keep somewhere cool in
its tin, well wrapped in cling film.
FOOD TEAMS TIP Chocolate pastry
is tricky to work with, but dont be
afraid to repair the pastry in the tart
tin if it tears (patch it or press it
together). You can even re-roll the
whole lot if you need to.
If sugar syrup oozes from the
meringue, dont worry it only adds
to the gooey texture of the filling.
FOR THE PASTRY
80g caster sugar
150g chilled unsalted butter, cubed
260g plain flour
30g cocoa powder
1 large free-range egg yolk
2-3 tbsp ice-cold water
FOR THE CHOCOLATE TRUFFLE FILLING
200g dark chocolate
(70 per cent cocoa solids),
roughly chopped
150g unsalted butter
60g golden caster sugar
2 large free-range eggs, plus
3 large free-range egg yolks
80g plain flour
FOR THE MERINGUE
5 large free-range egg whites
275g caster sugar
1 tsp cornflour
1 tsp vanilla bean paste
tsp white wine vinegar
20g cocoa powder
1. For the pastry, pulse together
the sugar and butter in a food
processor until combined. Add the
flour and cocoa powder and pulse
to a breadcrumb-like texture.
2. Add the egg yolk and 2 tbsp cold
water, then pulse to bring the
 make it sweet.

Amaretto and almond

chocolate torte

deliciousmagazine.co.uk 77
 dough together you may need a
little more water, but be careful not
to make the dough too wet. (If you
dont have a food processor, beat
the sugar and butter with a wooden
spoon, then rub in the flour and
cocoa powder with your fingertips.
Use the spoon to mix in the egg yolk
and water, then knead together.)
3. Once the dough is smooth, shape
it into a thick disc, wrap in cling
film and chill for 30 minutes.
4. Roll out the pastry between
2 sheets of baking paper to the
thickness of a 1 coin. Peel off one
piece of baking paper, then gently
roll the pastry around the rolling pin
to lift. Unroll the pastry, baking
paper-side up, over a 23cm, deep
fluted tin, then peel off the remaining
paper (set aside). Carefully press
the pastry into the tin. Heat the
oven to 200C/fan180C/gas 6.
5. Trim any excess pastry from the
sides with a sharp knife and use it
to patch any gaps or holes. Scrunch
up the reserved baking paper, then
flatten out and use it to line the
pastry case (scrunching helps it fit
into the corners). Fill with baking
beans/rice, then chill for 15 minutes.
Bake for 13 minutes, then remove
the baking beans/rice and cook
for a further 2 minutes or until the
pastry feels sandy and dry.
6. Meanwhile, for the filling, put the
chopped chocolate into a heatproof
bowl over a pan of barely simmering
water (dont let the water touch the
bowl). Melt gently, stirring now and
then, then add the butter and stir
until combined. Take off the heat.
7. Using an electric mixer (or
THE
delicious. balloon whisk) whisk the sugar,
WEBSITE IS eggs and egg yolks until pale and
creamy. Stir in the melted chocolate
BRAND NEW! until its all incorporated, then
gently fold in the flour using
Youll fnd
plenty more a large metal spoon.
chocolate 8. Lower the oven temperature to
recipes at 180C/fan160C/gas 4. Spoon the
our new chocolate filling into the cooked
website. pastry case, level the top with a
Visit spatula, then bake for 12 minutes.
delicious
9. Meanwhile, make the meringue.
magazine.
co.uk Using an electric mixer with clean
beaters (or a clean balloon whisk),
78 deliciousmagazine.co.uk
whisk the egg whites (make sure the
bowl is clean too) until they form
stiff peaks. Gradually whisk in the
sugar until you have a stiff, billowy
meringue whose peaks stay standing
when you lift out the beaters/whisk.
Mix/whisk in the cornflour, vanilla
bean paste and vinegar.
10. After 12 minutes of cooking,
remove the chocolate tart from the
oven. Lower the oven temperature
to 170C/fan150C/gas 3.
11. Sift half the cocoa powder on top
of the meringue then, using a metal
spoon, carefully spoon the meringue
on top of the chocolate tart, swirling
slightly as you go. Do not over-stir or
you will lose the swirl effect. Sift the
remaining cocoa over the meringue.
12. Return the tart to the oven and
bake for 20 minutes more or until it
has a thin crust on top but is still
soft in the centre. Leave to cool
completely before removing from
the tin, then slice to serve.
PER SERVING 582kcals, 31.5g fat
(17.1g saturated), 9.5g protein,
66.7g carbs (45.1g sugars), 0.2g salt,
2.4g fibre
THE CLASSIC MOUSSE
Rich chocolate mousse
with macadamia brittle
SERVES 8. HANDS-ON TIME 30 MIN,
COOLING TIME 4-5 HOURS
Room temperature eggs
will blend more easily with
the chocolate mixture
cold eggs could make the chocolate
seize (harden), so remove fridge-
stored eggs at least 3 hours before
using them.
You can make the mousse
up to 3 days in advance.
Keep in the fridge, well
wrapped in cling film.
FOOD TEAMS TIP Dont worry if
your chocolate mousse looks a little
grainy after adding the egg yolks.
As soon as you fold in the egg whites,
the texture will become smooth.
250g dark chocolate (minimum
70 per cent cocoa solids), roughly
chopped
50g unsalted butter
6 large free-range eggs,
separated, at room temperature
(see Know-how)
FOR THE BRITTLE
80g macadamia nuts
150g caster sugar
1. Melt the chocolate and butter in a
heatproof bowl over a pan of barely
simmering water (dont let the water
touch the bowl). Once melted, stir to
combine, then remove from the heat
and leave to cool for 30 minutes.
2. Meanwhile make the brittle. Line
a baking sheet with baking paper.
Heat a large frying pan and add the
macadamia nuts. Toast them until
lightly golden and fragrant, then
remove from the pan. Allow to cool
slightly, then roughly chop. Spread
evenly over the baking sheet.
3. Put the caster sugar in the same
pan, set over a low heat. Let it slowly
melt (dont stir until the sugar has
dissolved), then turn up the heat and
wait for the melted sugar to turn into
a deep golden caramel. The moment
it does, pour it over the chopped
macadamias to coat them evenly.
4. When the chocolate has cooled
for 30 minutes, beat in the egg
yolks, a little at a time, using
a wooden spoon. Whisk the egg
whites and a pinch of salt with an
electric mixer or balloon whisk
(make sure the bowl is clean) until
they form stiff peaks when you
remove the beaters/whisk. Fold
2 large spoonfuls of the egg whites
into the chocolate mix to loosen,
then gently fold in the remaining
egg whites with a metal spoon or
clean balloon whisk, taking care not
to knock out too much air.
5. Divide the mixture among 8 small
ramekins or spoon into a 1.5 litre
bowl. Cover with cling film and chill
in the fridge for about 4 hours.
6. When the macadamia brittle has
set, bash with a rolling pin to create
shards of caramel, then serve with
the chocolate mousse.
PER SERVING 432kcals, 27.5g fat
(11g saturated), 9g protein, 38.1g
carbs (37.8g sugars), 0.2g salt,
1.6g fibre

NEVER-FAIL FONDANTS
Peanut butter cup
chocolate fondants
MAKES 6 X 150ML PUDDINGS. HANDS-ON
TIME 20 MIN, OVEN TIME 10 MIN
Make 3 days ahead and chill
unbaked, wrapped in cling
film. Cook from chilled for
12 minutes. Freeze unbaked and
cook from frozen for 18 minutes.
FOOD TEAMS TIP If peanut butter
isnt your thing, try After Eight mints
or chocolate truffles (any flavour).
125g unsalted butter, softened,
plus extra for greasing
10g cocoa powder, plus extra for
dusting
300g dark chocolate (minimum
70 per cent cocoa solids)
125g caster sugar
4 large free-range eggs, beaten
1 tsp vanilla extract
50g plain flour
6 Reeses Peanut Butter Cups
Crme frache or vanilla ice cream
to serve
YOULL ALSO NEED
6 x 150ml metal pudding moulds or
ramekins
1. Heat the oven to 200C/fan180C/
gas 6 with a baking sheet inside.
Stand 3 pudding moulds on a sheet
of baking paper folded in half, then
draw around the bases and cut out
6 discs. Grease the moulds, put a disc
at the bottom of each, then grease
again and dust lightly with the cocoa.
2. Break the chocolate into a heatproof
bowl and set over a pan of barely
simmering water (dont let the water
touch the bowl). Slowly melt the
chocolate, then remove from the heat
make it sweet.
and leave to cool slightly.
3. Meanwhile, using an electric mixer
or wooden spoon, beat the butter and
sugar until pale, then gradually beat
in the eggs. Add a pinch of salt, the
vanilla and flour, then stir with
a wooden spoon. Stir in the melted
chocolate to give a smooth batter.
4. Pour 120g of the batter into each
mould, then push 1 peanut butter cup
into the centre, covering it over with
the fondant mix using the back of
a teaspoon. Put the moulds onto the
heated baking sheet and bake for 10
minutes. As soon as they are cooked,
turn out the puddings onto individual
plates, dust with a little more cocoa
powder and serve with a big spoonful
of ice cream or crme frache.
PER FONDANT 533kcals, 32.9g fat
(17.9g saturated), 8.6g protein,
51.7g carbs (45.6g sugars),
0.2g salt, 1.8g fibre
deliciousmagazine.co.uk 79
make it sweet.
Brownies dont get
more chocolatey
than this
THE MOST
CHOCOLATEY
BROWNIE
Triple chocolate
chip brownies
MAKES 16-20. HANDS-ON TIME 25 MIN,
OVEN TIME 1 HOUR, PLUS COOLING
Freeze the baked, uncut
brownies for up to 3 months,
well wrapped in cling film.
Defrost and warm through in a
150C/fan130C/gas 2 oven. Or
make the batter, pour it into the tin
and freeze. Bake from frozen, adding
15 minutes to the cooking time.
80 deliciousmagazine.co.uk
FOOD TEAMS TIPS These brownies
work brilliantly with some chopped
nuts (we like hazelnuts and
macadamias) stirred into the batter
or try a splash of amaretto or rum.
If youre not eating the brownies
straightaway, leave them in the tin
until cool, then cover with cling film
and store in the fridge unsliced.
Theyll slice perfectly the next day.
250g unsalted butter, plus extra
for greasing
250g good quality dark chocolate
(minimum 70 per cent cocoa
solids), roughly chopped
4 large free-range eggs
250g light muscovado sugar
250g golden caster sugar
1 tsp vanilla extract
250g plain flour
1 tsp baking powder
100g white chocolate chunks
50g milk chocolate chunks
50g dark chocolate chunks
1. Heat the oven to 170C/fan150C/
gas 3. Grease and line the base
and sides of a 23cm square tin with
a single piece of baking paper.
In a large heavy-based pan, melt
the butter and the 250g dark
chocolate together over a low heat.
2. Meanwhile, in a large mixing
bowl, beat the eggs with both
the sugars and vanilla using
a balloon whisk. In another bowl,
sift together the flour, baking
powder and a pinch of salt.
3. When the chocolate and butter
have melted, leave to cool slightly,
then beat into the egg mixture with
the balloon whisk. Finally, fold in the
flour mixture and the chocolate
chunks using the whisk, reserving
half the white chocolate chunks.
4. Pour the batter into the prepared
tin. Bake for 1 hour, then remove
from the oven and sprinkle over the
reserved white chocolate chunks.
Return to the oven and bake for
15 minutes or until a crust has
formed on top but the brownie still
has a soft, slightly squidgy texture
(a skewer pushed into the centre
should come out covered with
a few sticky crumbs).
5. Leave the brownies to cool
completely in the tin, then cut
into 16-20 equal squares (see tips).
PER SERVING (FOR 20) 367kcals,
18.6g fat (10.6g saturated), 4.4g
protein, 47.2g carbs (37.9g sugars),
0.1g salt, 1g fibre
TEAM FAVOURITE
Rebecca Almond,
senior sub editor
These brownies ticked
all the boxes for me: thin crust,
fudgy middle and unapologetic
amounts of chocolate So much
for the January detox.
 THE SHORTCUT SUPPER
Make clever use of
time-saving ingredients
Grilled gnocchi
with broccoli 1. Put the spinach in a colander in the
sink, then pour over boiling water from
and parma ham the kettle. Run cold water over to cool,
then squeeze out the excess water.
SERVES 2 2. Heat the cheese sauce in a saucepan
HANDS-ON TIME 25-30 MIN over a low heat.
3. Heat the grill to medium. Cook the
A broccoli in a pan of boiling water for
2 minutes, then add the gnocchi and
cook for another 3 minutes. Drain,
return the gnocchi and broccoli to the
pan, then stir in the cheese sauce and
the spinach. Tear the parma ham into
pieces and stir into the sauce.
4. Pour into a 1 litre ovenproof dish,
then grate over the parmesan. Cook
under the grill for 5-10 minutes until
golden and bubbling, then serve with
a salad of dressed green leaves, if
you like.

+
B

+
C

RECIPE AND FOOD STYLING: LOTTIE COVELL. PHOTOGRAPH: MAJA SMEND. STYLING: LINDA BERLIN
ONE-STOP SHOP
A 350g Morrisons Kitchen Italian
cheese sauce, or similar
B 500g Morrisons Kitchen Italian
gnocchi, or similar
C 60g Morrisons Deli parma ham
slices, or similar

N E X T TrkI sMwEell with
YOULL ALSO NEED
200g spinach
wo
200g broccoli florets This dish uces as well as
30g parmesan other s a to and
ma
. Tr y a to .
cheese ne one instead
s c a r p o
m a
 FRIDAY NIGHT DINNER
Because you deserve it
S E RV E Fish banh mi
P I C K5LtbEspTeOach castearr,
Mix r v ineg SERVES 4
nd cide
sugar a 2 c ar rots and HANDS-ON TIME 30 MIN
d r
then ad eave fo
o o li , g r ated. L g
m s in
tes, tos
2 0 minu then squeeze 1 cucumber
n a ll y, .
occ asio veg and ser ve 2 tsp ground turmeric
out the
6 tbsp plain flour
80ml milk
500g sustainably sourced
firm boneless white fish fillets
3 tbsp sunflower oil
1 long baguette
Butter for spreading
Large handful fresh coriander
leaves or thai basil leaves
1 lime

1. Halve the cucumber, cut into

diagonal slices, put in a sieve and
scatter with a generous amount of
salt. Put over the sink to drain. Mix
the turmeric and flour in a bowl with
some salt and pepper. Put the milk
in a separate bowl. Cut the fish into
3cm pieces. Dip them in the milk, then
ADAPTED FROM A RECIPE BY VALLI LITTLE. PHOTOGRAPH: BRETT STEVENS. STYLING: DAVID MORGAN

in the flour mix, shaking off the excess.

2. Heat the oil in a frying pan over a
medium heat. Cook the fish in batches,
turning, for 3-4 minutes or until golden.
3. Pull out the soft white bread
from inside the baguette (keep for
breadcrumbs) and spread the
baguette with butter. Squeeze out the
excess moisture from the cucumber,
then fill the baguette with the fish,
cucumber and herb leaves. Halve and
squeeze over the lime, cut the
baguette into 4, then serve with the
carrot pickle (see top), if you like.
PER SERVING 557kcals, 14.4g fat
(3.3g saturated), 35.6g protein,
72.6g carbs (5.4g sugars), 1.8g salt,
5g fibre

deliciousmagazine.co.uk 95
 THE GLUTEN-FREE SUPPER
For everyone to enjoy
Baby pumpkins with
quinoa stuffng [v]
S TIP
SERVES 4 F O OyDouTcaEnAt Mfind babeyany
HANDS-ON TIME 30 MIN If c an us
ins you or us e
pumpk
OVEN TIME 1 HOUR qua h , but
s
small s u a s h
ut sq
butter n ngthw ays .
halve le
4 x 450-650g baby pumpkins (see tip)
Olive oil for brushing and frying
100g quinoa, rinsed
1 carrot, grated
1 celery stick, finely chopped
1 roasted red pepper from a jar, drained
and finely chopped
2 tbsp currants
2 tbsp lemon juice
2 tbsp chopped fresh chives
125g feta, crumbled

TO SERVE (OPTIONAL)
Radicchio leaves dressed with balsamic
vinegar and extra-virgin olive oil

1. Heat the oven to 190C/fan170C/gas 5

and line a baking tray with baking paper.

RECIPE ADAPTED FROM OUR SISTER MAGAZINE, HEALTHY FOOD GUIDE. PHOTOGRAPH: MARK OMEARA.
Slice the tops off the pumpkins and set
aside. Using a metal spoon, scoop out and
discard the seeds and stringy pulp.
2. Brush oil inside and season well. Replace
the tops, put the pumpkins on the baking
tray and roast for 30 minutes. Remove
from the oven, set aside the pumpkin tops
and pour away any juices from inside.
Turn the shells upside down and roast for
another 15-20 minutes until soft.
3. Meanwhile, put the quinoa in a medium
pan, pour over 350ml boiling water, cover are just tender about 8 minutes. the lids, then bake for 10 minutes or
and simmer for 15-20 minutes or until Remove from the heat, then stir in the until soft and slightly charred on the
tender, stirring occasionally (if it starts quinoa, lemon juice and a pinch of salt. outside. Serve with dressed radicchio
sticking to the pan, add a little more water). 5. Add the chives and feta to the quinoa leaves, if you like.
When cooked, drain off any excess water. mixture, then spoon into the pumpkins PER SERVING 320kcals, 16.6g fat (5.6g
4. Heat a little oil in a frying pan over until full (just enough so the lids will saturated), 12.1g protein, 30.7g carbs
a medium heat. Cook the carrot, celery, still balance loosely on top). Replace (15.3g sugars), 1.2g salt, 8.4g fibre
pepper and currants, stirring, until the veg

96 deliciousmagazine.co.uk
advertisement promotion.

Supper with heritage

Hunting for some inspiring and satisfying Italian recipe ideas? This
rustic dish is perfect for a midweek winter meal with its key
authentic ingredient Galbani Mozzarella

T
o prepare something cacciatore means to
serve it hunter style. Over the years, various
accounts have emerged of how this cuisine
style earned its name. One states the dish
originates from the Renaissance era, when
only the rich could afford to hunt, and this
was how they enjoyed the fruits of their
pursuits. Another claims that if a
hunter came home empty-handed,
his wife would kill a rabbit or
chicken to compensate.
Galbani Mozzarella is the ideal
ingredient for a dish with such
strong history. As Italys number
one cheese brand for more than
130 years, its the
quintessential part of any
Italian family favourite.

Cacciatore chicken
with Galbani Mozzarella
SERVES 4. HANDS-ON TIME 5 MIN, OVEN TIME 1 HOUR 20 MIN

4 tbsp olive oil

1 garlic clove, crushed
3 peppers (assorted colours), diced
3 x 400g cans Italian chopped tomatoes
8 chicken thighs Segreti di famiglia
Chopped fresh atleaf parsley to serve (optional)
Pinch sugar
250g Galbani Mozzarella Maxi, sliced
Joe says: Galbani Mozzarella Maxi is
1. Heat a shallow casserole with 1 tbsp of the oil and gently ideal for adding authentic Italian avour
fry the garlic and peppers until just softening. Tip in the to any casserole or pasta bake.
Galbani and Dolcelatte are registered trademarks.

chopped tomatoes and simmer for 15 minutes to thicken.

2. Meanwhile heat the rest of the oil in a frying pan and
brown the thighs well all over (in batches if you need to). Joe and his family have an authentic
Heat the oven to 160C/fan140C/gas 3. Italian heritage and havent lost
3. Nestle the browned thighs into the sauce, cover with the sight of their native traditions
casserole lid and transfer to the oven for 1 hour. especially where cooking and eating
4. Stir in some chopped parsley, if using, then taste and are involved. They always use Galbani
season with salt, pepper and a pinch of sugar. Top with the cheese in their recipes because of
mozzarella slices and pop back in the oven for 5-6 minutes its superior quality.
until melted. Serve with tagliatelle, polenta or bread.

For more everyday recipes and Italian inspiration, visit galbani.co.uk