Page 3 - Delicious - UK (February 2020)

WELCOME TO
February

How do you view the second month of the
year? Do you see it as an endurance test, one step
closer to spring, a moment to celebrate the fact that
January is over? You may (or not, depending on your
point of view) be surprised to know there are a few

valiant, glass-half-full souls who consider February
the best month of the year – a month for celebrating
all that’s good about inside warmth, slouchy socks, marmalade-making,
cake-baking, film-watching and a general appreciation of all home can

offer. Need convincing? Turn to p32 for Kate Young’s perspective. Even
if you don’t agree, her viewpoint challenges perceptions about what so
many people see as a bleak month.
My view is that February needs an antidote of warming recipes: food to
make you smile, while nourishing body and soul. It also needs stories

that inform, pique your interest, make you chuckle, challenge you to
agree – or disagree vehemently. You’ve guessed it: there couldn’t be a
Follow Karen
better time to cosy on down with your favourite magazine. If you’d like
on Twitter
PORTRAIT: TREVOR LEIGHTON. PHOTOGRAPH: MIKE ENGLISH
a steer towards which recipe to try first, my top choices are the 10-minute @deliciouseditor
and on Instagram
halloumi fries on p7, the cassoulet on p100 (you can’t get more warming @editorkarenb
than that) and, for a sweet treat, the simple biscuits on p63.
Often, the difference between okay and great cooking is nailing a few
This
key techniques, which is why we’ve created our new Masterclass section, PSmonth’s
starting on p99. During 2020 you can build a wealth of knowledge and subscription
offer is a
collect a set of recipes we hope you’ll see as invaluable. If there’s a dish you’d belter: half
like us to cover, please write to me at readers@deliciousmagazine.co.uk. price for two
years of
This is your magazine and I love to hear from you.
delicious.
Here’s wishing you a great February, where the days are frosty and See p108
bright, the cooking is a joy and the eating is GOOD.

KAREN BARNES, EDITOR