Les Dunn, acting editor, delicious.
Goodbye to the so-called ‘hungry gap’ of March, hello to oh-my-goodness-what-will-I-eat-first April. Asparagus, fragrant wild garlic, purple sprouting broccoli... All the old favourites are rolling around again, and naturally you’ll find them in this issue. We’ve picked out hot-crunchy radishes, too, for our veg hero of the month (p35), with exciting new ways to enjoy them – are you ready to get smacking?
Everybody knows how to cook chicken – or so you might think... Our dedicated food team never rest when it comes to tweaking and perfecting their techniques, and I’ve learnt a few tricks from their in-depth chook special (p24). I hope you do too – I just need to find something heavy to squash down those thighs for proper crispiness...
There’s only one restaurant in the West Midlands with two Michelin stars. Newly garlanded this year, it’s called Opheem and its chef, the brilliant Aktar Islam, has exclusively shared the not-quite-so-elaborate Indian dishes he makes at home. If you ever eat better pakora than the ones on p46, we want to know about it.
That’s just a few of the issue’s highlights. I could rabbit on for pages about them. When it comes to cooking all this stuff, though, do you pause first to think about what pan you’re going to use? On p60, food editor Tom Shingler shares his wisdom with a buyer’s guid
