In this issue of delicious. : It’s different if you do shift work and don’t get bank holidays off (sorry nurses, doctors, firemen and shop workers), but for anyone who does the nine-to-five thing, Monday to Friday, the EASTER BANK HOLIDAY WEEKEND is imbued with a feel good glow. Why is it so special? Because there’s none of the pressure of Christmas but (if you love to be sociable, which most good cooks do) there’s the thought of proper R&R, coupled with FANTASTIC FOOD – plus time to enjoy the cooking of it. That’s where delicious. comes in. Our job in this Easter issue is to give you recipe INSPIRATION in abundance for those four days – as well as plenty for the rest of April, too. MARY BERRY (p36) and JASON ATHERTON (p46) have come up trumps with menus. Just what does a chef cook at home? Jason eschews foams and wizardry, that’s for sure and, like Mary, concentrates on GREAT FLAVOURS. We have something a bit different, too… Have you ever ventured into the woods in April to pick wild garlic? I haven’t, but DEBBIE MAJOR (p56) is tempting us all to do just that – and she has some pretty nifty ways to cook with the pungent green leaves once you’ve filled your basket to overflowing. I’m venturing into Petts Wood, a forager’s paradise near my house. Will I see you there, scissors at dawn? (I’ll be the one in the lace-up Hunter wellies…) Have a great Easter! Karen Barnes, editor.
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