THE KNOWLEDGE
Tips, hacks and know-how in the kitchen, key techniques explained step by step, plus in-depth
appreciation of the best food and drink. Find it all and more, right here each monthSPEEDY
PREP
To prepare the
Italian brassica
cavolo nero, hold
the stalk in one
hand, grasp both
leafy sides –
folding the leaf- then pull the
stalk away
(discard stalks if
woody or chop
and cook for an
extra 2 minutes).
Cook briefly in
boiling water, then
refresh in cold
water. Serve with
butter or whizz to
a purée with olive
oil to add to
risotto and pasta.
MEET
OUR
FOOD
TEAMJEN
BEDLOE
Food editorSOPHIE
AUSTEN-SMITH
Deputy food editorEachmonth,
Patrick McGuigan
introduces an
exciting cheese
with solid cooking
credentials.
There are few better ways to show
love and devotion than with the gift
of cheese, and this heart-shaped
brie is guaranteed to make loved
ones swoon. Fen Farm Dairy in
Bungay, Suffolk, normally makes its
baron bigod (pronounced ‘by-god’)
in rounds using unpasteurised milk
from its herd of Montbéliarde cows
and now also produces a heart-
shaped version under the sub-brand
‘Baron Bigod I Love You’ – perfectforValentine’sDay.Beneaththe
soft, bloomy rind, the texture is
silky and gooey with punchy flavours
of mushroom and cabbage.
HOW TO EAT IT Serve on sourdough
crispbread with a few slices of
pickled cabbage for contrasting
crunch and acidity, or stud with
garlic and thyme, then bake in its
box until molten. Serve with crusty
bread and cornichons for dunking.
TRY IT WITH Bubbles are best for
cutting through the richness. Try
Ridgeview’s English sparkling wine
Bloomsbury, which has refreshing
citrus notes, or go left-field with
a crisp, cool pilsner lager.
BUY ONLINE AT fenfarmdairy.co.ukBaron bigod brie hearts
CHEESE EXPERTISE
AT YOUR
SERVICE
We test every
recipe in our
kitchen, and
the tips we
know and
discover are
what you see
showcased in
these pages.
If you’d like to
put a question
to the team,
email readers@
delicious
magazine.co.uk