- Interviews with Michelin-starred chef Nathan Outlaw in his Cornwall seafood grill and with former Bibendum chef Bob Parkiinson bringing a “slice of Chelsea chic to the Cotswolds” with his “stunning new restaurant and deli.”

- A seasonal look at the humble, overlooked gooseberry.

- A chat with the founder of the Cotswold Ice Cream Company.

- A review of the Queens Arms in Newbury, Berkshire, slightly outside the South West, as well as a brief look at the Real Food movement in New York.

- Forager tips from Andy Sartin, who walks along the coastline “in search of sea beet, pursslane and rock samphire”

- An article detailing the best picnic sites in Dorset, Gloucestershire, Somerset and Wiltshire.

- Recipes: Grilled Salmon, Fennel and Cucumber Salad, Summer Vegetable Salad with Little Wallop Goat’s Cheese, Rhubarb and Duck Egg Custard Tart (a variation on which I’ve tried out and detailed on SpittoonExtra), Pistachio and Dried Apricot Tart

- A look at the Cornish Fishmonger, the Lahloo Tea company and  Betty Blythe Fine Food Pantry (the latter being London based)

- A full listing of regional Farmer’s Markets, which covers Wiltshire, Somerset, Gloucestershire, Dorset, Devon, Cornwall, Bath and Bristol and, oddly, London.

If you live in the South West, I would go so far as to say this is a must-read, and highly recommended to everyone else in addition.
You can buy single issues or subscribe to Fork magazine via their website. Cost is £1.50 per issue plus £1.50 postage.

PS You can find me on twitter at wine_scribbler

Maybe it’s the ’summer’ foods - bring on the asparagus, the radishes, the barbecue foods - but there are loads of recipes in this issue that are making my mouth water. Asparagus and Lemon Risotto was a hit last week (match it with a Sauvingon Blanc from Vergelegen for a most enjoyable pairing) while the weekend treat, a simple Blueberry Trifle, was everything a trifle should be (pictured). Sunday’s roast chicken was a hit with a creamy sweetcorn bake. While the Delicious recipe suggested placing chicken breasts on the sweetcorn (and topping with bacon) and roasting for 30 minutes, I just mixed the sweetcorn with the other ingredients (250g frozen sweetcorn, 20g grated parmesan, 150ml double cream, 75ml white wine, seasoning) and threw it in the oven as a whole chicken finished roasting. A delicious accompaniment and so much more interesting than plain boiled sweetcorn.

Other dishes yet to grace my table include Tequila Chicken with Pink Grapefruit Salad (I used to hate fruit with green salad but love it now!) and Pea and Goat Cheese Tarts. The latter I imagine going beautifully with a Sauvingon Blanc (the wine for summer in my opinion) and can’t wait to crack open another bottle of the Iona Sauvignon Blanc, again a crisp and delicious South African wine.

Now I love a risotto but do not recall ever making one with beetroot before. The Oven Cooked Beetroot Risotto is soon to hit my table; just a shame that the only beetroot I could find yesterday were at the supermarket (think inflated prices) and came without the green leaves. These, which I didn’t realise, you can eat and are used to top the risotto. Delicious suggests stir-frying or steaming them too. Something else, really summery, I must try!

Summer isn’t summer without a fruit pudding so the Mango and Lemongrass Tart with Coconut Pastry looks like a ‘must try,’ as do the Baklava Tarts with Berries and the Bananas with Coconut Butterscotch Sauce and Macadamia Praline, and I don’t even like bananas!

Perhaps a Summer issue is a little premature; but at least it expands the season long enough to try all these wonderful recipes.

That ‘never’ though was broken last Christmas. My sister, bless her, eventually relented to the pressure and brought a bottle of Viognier I had heard plenty about but had never tried. The fact I didn’t give her any other options on a ‘present list’ might have helped with her decision. The bottle was a Southern French Viognier which I drank last night; and it was superb. Partnered with a scallop recipe from the latest issue of Delicious, it made for a tremendous meal, even if the recipe was designed as a starter.

Last months Pancake Day saw another recipe lifted from this issue - Smoked Salmon, Avocado, Dill and Creme Fraich pancakes - served in the Barrow household. Served with a scrummy little Sauvignon Blanc (yet to be blogged about on Spittoon), they were light enough to have two and still leave room for the more traditional lemon and sugar topped pancakes.

If I was more organised though, the Lush Lemon, Mascarpone, Amaretti and Almond Pancakes (which I’ve just spotted while leafing through the mag again) would have been served. They look so good I thought the recipe was worth sharing:

Lush Lemon, Mascarpone, Amaretti and Almond Pancakes

From Delicious Magazine

Whisk 250g tub mascarpoine with 1 tbsp lemon curd, then gently fold in another tbsp lemon curd to create a marbled effect. Gently spread some over a pancake and fold in half, then in half again to form a pocket. Lay on a plate and repeat to make three pancakes in total. Top with crushed amaretti biscuits and toasted flaked almonds and dust with icing sugar.

For an adult treat drizzle with Lemoncello.

Most recently the Baked Venison Sausages with Lentils was superbly partnered with a good value Bordeaux red, Le Roc du du Chateau Pellebouc while a Salmon and Potato Bake was delicious with Alain Voge ‘Fleur de Crussol’ 2007 Saint-Peray - so good, in fact, that I made the dish again the following week.  So it is always an exciting moment when a new issue arrives and I can plan out the following weeks’ menu before dashing off to Waitrose or placing an online order with Sainsburys. And so it is with this issue, cover dated February 2009.

What would be really cool would be for the magazine to link-in their downloadable shopping lists that they have created on their website to a choice of supermarket. Fancy making the Chermoula Chicken with Nutty Coucsous? Click here to add the ingredients to your Safeway shopping basket… how about the Pearl Barley, Bacon and Leek Casserole? Click here to add the items to your Tesco trolly. Sadly it probably isn’t going to happen, but would be nice if it did. Still those two recipes I certainly plan to try out in the next week or two.

What you can do via the delicious magazine’s website is save recipes and upload your own in a social-network type dimension. Nothing really beats a printed magazine though for flicking through and salivating over the gorgeous food pictures. Have a look at page 53 and those little pots of Nutella Mousse or the following page with the three pizza toppings. You just want to go and make pizza dough!

Being a bit of a foodporn nut and love taking photographs of the food and wine I try, I always struggle to take decent pictures of roast meat (except perhaps this wood pigeon) - the Roast Shoulder of Lamb and Root Vegetables picture on page 65 shows just how it can be done!

More excellent images accompany various Chinese inspired dishes too, what with Chinese New Year coming up these are very timely. Hows about Lychee Cava Cocktail, Cubed Steak with Chilli and Coriander Dressing or Asian Ratatouille?   

I’m also contemplating whether the Savoury filo strudel with port recipe that is on their website would be suitable for the current round of Waiter There’s Something In My… even if not, it should be great fun trying it out.

We all like entertaining in style and to make the most of the Christmas meal, pushing the boat out, recession or no recession hence the popularity of Christmas specials of the cookery magazines. Effectively this is the third ‘Christmas’ themed issue of Delicious with plenty of inspiration as usual.

This edition has a more post-Christmas feel than the previous two. How to use up leftovers for example with chef Bill Granger offering us Christmas Ham with Fired Egg and Breadcrumbs, Turkey and Chorizo Burritos with Deta and Coriander and Stilton and Candied Walnut Winter Salad and Panettone Pudding if you are feeling peckish in those post-Christmas/pre-New Year days.

But if you are still lacking inspiration for Christmas Day, there are recipes for Classic Roast Turkey with Walnut and Bacon and Stuffing and Almond aioli, and Chocolate Orange Pudding.

This week I’ve enjoyed the Stilton and Walnut Scones with some warming soup and, as pictured, blogged about the Apple and Mincemeat Jalouise where I added a few slivered almonds for a little more texture. Recipes for both are in this issue.

As I have been deligated to supply the starter for the family Christmas Day meal I’ve been scouring the mag for some ideas. Smoked Salmon and Horseradish Cream Tartlets look delicious but the Fennel, Chicory and Lemon Salad might be more suitable, being lighter, and easier to prepare for the pre-Turkey course.

This month Delicious also offers party food ideas, recipes to cater for 22 people (Mexican Buffet for 22, Chinese Noodles for 22), an Indian dinner party for 12 and a sharing platter for 8. I’m wondering if the stunning looking Fatteh might make a great first course despite its five different components and long list of ingredients? And just as I decide on the salad, I flick forward to find the ideal starter - the classic French rillettes (salmon, duck and pork recipes are offered).

Decisions, decisions!

“Taste Gold is your personal guide to the best-tasting food and drink in Britain today. Inside you’ll find every gold-winning product from this year’s Great Taste Awards, organised by the Guild of Fine Food.”

Over 300 judges slurped and tasted there way through hundreds of different foods. Taste Gold lists the top winning products from the Supreme Champion (Beckleberry’s Sorbet) through to regional listings for Scotland (such as Chocolate Ginger Snaps from Lazy Day Foods), Wales (Sloe Gin from Celtic Country Wines), and Englands various regions (Beetroot-Cured Halibut from Delizzimo). Hundreds of products basically from the UK and abroad with links to where to buy. Which covers why I haven’t much time - I’m too busy surfing buying early Christmas presents and stuff for my cupboard.

The picture, incidentally, is a quick dessert from this months issue, a damn tasty one too - Pear and Chocolate Galettes.

If I was more organised and not Internet-foraging I’d have taken pictures of Fluffy Topped Cheese and Onion Tarts, Russian Fish Pie, Sticky Harissa Chicken Thighs, or Speedy Passion Fruit Cheesecake - all excellent looking dishes in this months issue.  But alas, another time.

I’ll have to scrap my last list of recipes to try - for the November issue has plenty, as is the norm, to keep me busy. Flicking open this issue I spy a Spinach and Feta Filo Pie that looks as easy as it appears tasty, as does the Sticky Duck with Quick Egg Fried Rice.

I’m sold on their Frozen Assets series - make a basic dish in large quantities to freeze and then use to make various variations. Although I might need a bigger freezer. Kicking off this series is Beef Ragu leading to Easy-Peasy Cottage Pie, Spiced Chilli Beef and Beef Lasagne.

Fast Puddings is another new series. Being a sucker for a crumble, there are recipes for classic crumble and Pear and Banana Granola Crumble, plus half a dozen suggestions for altering the fillings and making various toppings.

Last year I always had a big pack of whitebait in the freezer; their recipe for Five Spiced Dusted Whitebate reminds me that I should get some more. They are relatively cheap, easy to rustle up a little snack, and boost the week’s fish intake too. Yep, must add whitebait to the shopping list.

Being the November issue, a big chunk of the magazine is given over to Bonfire night specials, Casseroles and Autumnal dishes - Bacon and Shallot Tarts, Roasted Squash Minestrone, Celeriac Soup with Smoked Trout Toasties, Beef Bourguignon, Pumpkin Scones and so on. Seems far too early for thinking about the 5th November and autumn when I’m scribbling this over the dog-end days of September.

Combining apples, scallops, and chicory the Caramelised Scallop recipe also includes pancetta, beetroot, and walnuts - sounds delicious and just my type of thing. I’ll be adding those ingredients to the shopping list too!

Flipping on though the mag I stumble across the pudding bit - Adults Only! Pain au Chocolat Pudding, something called Dracula’s Delight, Lemon and Almond Tart with a Chocolate Amaretti Crust and more - there really are not enough days in the month!

Pictured the Salmon Tart from last months issue.

“He is passionate about fine British food and has ensured that his menus are a showcase for the best British ingredients. The perception of British food is changing, not only because there are so many fantastic restaurants and chefs producing world class food, but also because more and more of us are waking up to our gastronomic delights that Britain has to offer. Made in Great Britain is a celebration of our rich culinary heritage and wonderful produce from the best meat and game to the freshest fish and shellfish.”

Is this book supposed to be a celebration of British produce and modern culinary trends, a book showcasing the talents of another celebrity chef, or a collection of recipes for all to replicate at home?

Aiden Byrne is head chef at the Grill at the Dorchester in London and has made numerous TV appearances in the UK, including the BBC’s Materchef and Food Poker and UKTV’s Market Kitchen. The press pack doesn’t mention a Michelin star but the photographs certainly give that level of quality, complete with minimalist plating, smears of sauces, little mounds of this and that and so on.

But many of the recipes are way beyond me - both in terms of competence and in bothering with the list of ingredients. The Poached Turbot with Truffle Cream, Chervil and Mushrooms, to pick one at random, has 11 ingredients for the Scallop Tripe alone and two components (Truffled Potato and Truffle Cream Sauce) have separate recipes elsewhere in the book. A bit too much for me, I am afraid. But maybe not for those with a fancy dinner party to cater for or culinary aspirations of a high quality.

Of course not all the recipes are complicated or involve more pots that I possess. The Scallops with Garlic and Lime Puree is designed as a starter and described as “about as simple as I get,” and I am rather tempted by the Chicken Breast with Lemon, Rosemary and Figs.  I’m guessing that many recipes are there for inspiration and would be simplified or altered by any competent cook and adjusted to suit ability. And there are some rather interesting-sounding recipes to play with - Orange and Olive Oil Cake with Candied Celery for example and Banana and Peanut Crumble with Roasted Pineapple to pick two at random from the dessert section.
The rear of the book has a Fundamentals chapter. Here recipes for sauces, purées, vinaigrettes, and confits are listed. Although some of these seem as complicated as a mainstream recipe (Pigeon Sauce/Mousse for example).
So Aiden Byrne’s Made in Great Britain is a book to explore and marvel at but perhaps not one in which to religiously follow each and every recipe provided.
Read more on The Foodie List.

Aiden Byrne’s Made in Great Britain is available from Amazon.co.uk for £15.

I’ve already enjoyed the Tomato and Tuna Pilaf - but the Pear Chicory Salad with Walnuts and Blue Cheese looks far more tempting. I’m always looking for quick and easy recipes to bump up my vegetable intake; this looks superb (looks so good it almost made it to be my favourite photo of the magazine) and so simple to make.

The James Martin British Classic dish of Sausages with White Bean Mash and Tomato with Red Wine Sauce used far too many pans for my liking, with disappointing results. The tomato confit didn’t benefit from some lackluster locally grown tomatoes, while the bean mash didn’t really taste of much. Again down to me not using enough beans perhaps or not enough butter or something. The Breast of Chicken with Pancetta and Creamed Leeks was vastly better and highly recommended (pictured) and was a delicious pairing with Quinta de Covela Escolha, 2005,  from Portugal.

Still to try are the Spicy Beef and Chestnut Pasta (luv chestnuts, me), the Hot Smoked Salmon Tart and the Apricot and Sage Pork Chops. My next Dessert of the Week is going to combine cherries, brownies, cream, and chocolate. A simple but delicious-looking recipe; one which I can’t wait to try. Some time ago I played around and created a Mango Tagine; a promotional insert for Welsh Lamb has a recipe for Moroccan Lamb Tagine with Fresh Apricots and Figs. Previously I’ve disliked main, savoury dishes that include fruit in them, but having rather enjoyed my tagine rendition, I’m tempted by the Delicious version. Tastes obviously change as one gets older or at least seeks out new flavors and food sensations!

They have introduced a new series with this issue - Side Orders. The creamy Potato and Celeriac Mash with Manchego is one to try methinks. They recommend serving it with simple roast chicken or roast pork or with sausages. The celeriac is cooked in milk, the potatoes in water, then combined and mashed with butter, a splash of cream, and grated cheese.

My favorite photograph in this issue is on page 77 - drool at the gorgeous Spiced Saffron and Mussel Soup. Not a fan of mussels myself, but the photo is stunning enough to make me want to try it! I just wonder where they sourced that dish from . . .

P.S. I love taste tests; comparing similar products to find the “best.” Pleased to see my chicken stock cubes of choice (Kello Organic Free-Range Chicken Stock Cubes) came out as the best chicken cubes. Top of the pile, though, was the More than Gourmet Fumet de Poisson Gold; shame I don’t use fish stock that often. (Available from Booths, Harvey Nichols, Fortnumm and Mason, Whole food for £2.75).

I’ve already prepared and enjoyed one dish. The Normandy Pork and Apples recipe, with just a couple of changes, graced the Barrow table last Sunday. Detesting parsnips, these were omitted. I also used Bramley cooking apples, for added tartness, and increased the stock component with half-as-much again of some Perry I had in the fridge.

Served with rice it is a jolly decent meal and at £4.61 a head under their £5 (that’s US$10) limit. I do have to ask how they come up with the figures though. Perhaps they assume you already have bay leaves, mustard, cornflour, and oil available (which I had) so don’t include these in the calculation. It matters not; this is a fine dish, for which I picked a decent Loire Vouvray as an accompaniment.

Normandy Pork and Apples

From a Delicious magazine supplement

2 tbsp oil

500g lean pork cut into bite-sized pieces

1 large onion diced

1 large carrot thickly sliced

1 parsnip thickly sliced

1 leek washed and sliced into 3cm  lengths

250ml chicken stock

1 bay leaf

1/2 tsp Dijon mustard

1 heaped tsp cornflour

100g creme fraiche

1 Cox’s apple

Fry the pork, in batches, until lightly browned. Place in casserole dish. Add the veg while the onion is frying to a nice softness. Add to the casserole too. Top up with the stock (and the perry if doing my variation) and simmer for 1 hour.

Stir the mustard and cornflour into the creme fraiche, then stir into the casserole. Add the apple (cored and sliced) and simmer for a few minutes until the apple is tender and the sauce thickened.