Delicious UK - (02)February 2020

GillMeller’sonionbhajis

withyogurtandgoat’s

cheesedip,p

RossDobson’sfragrantlamb

andorzocasserole,made

intheslowcooker,p

Poachedrhubarbandorange

pudding,servedwith

coconutyogurt,p

RESTAURANT

OF

THE MONTH

Bistro Lotte

Frome, Somerset;

bistrolottefrome.co.uk

WHERE This dapper bistro with rooms

on one of the pretty town’s narrow

streets has been warmly embraced locally.

WHO Friendly owner Charlotte (Lotte) Evans and

her team bring a true taste of France to Somerset.

THE SETTING Lotte’s, as it’s known, is in a gorgeous

building: an Edwardian house long since converted

into commercial premises with the beautiful

original signage (for Grocery & Provision Stores)

intact. Ornate tiles, stained glass, enamel lamps

and bentwood chairs add to the Gallic mood.

THE DISHES Lunch ushers in croque monsieur or

galettes, while dinner might start with a textbook

French onion soup topped with a melting gruyère

croûton. A main course of gigot of lamb in a tarragon

and red wine jus, and desserts of profiteroles

or French apple tart continue the theme. Low-

intervention wines are available by the carafe.

PRICE About £29 for a three-course dinner,

excluding drinks.

VERDICT The kind of authentic, welcoming bistro

we all want on our doorstep.

Buy The Good Food Guide 2020 (£17.99) in Waitrose,

In association with The Good Food Guideat thegoodfoodguide.co.uk and in all good bookshops

Menu of the month

A SPICE-LADEN FEAST TO FIGHT OFF THE COLD

Did you know...?

In Iceland, Husband ’s

Day (Bóndadagur) is

celebrated on 25

January and Wife’s Day

(Konudagur) on 24

February. Both are

marked in a similar way

to Valentine’s Day, with

respective partners

giving gifts and cooking

for each other.

8 MARCH Food writer Kathy Slack covers the

fundamentals of growing your own food – whether

you have a plot of land or a window box.

5 APRIL Food historian Sam Bilton goes back in time

with stories and Easter baking recipes, including hot

cross buns, Italian Easter pie and fig cake.

3 MAY Explore unusual Bangladeshi vegetables

and try gajor galwa, a spiced carrot pudding, with

chef and food writer Dina Begum.

7 JUNE Learn about ingredients from Mauritius

and the Indian Ocean islands with chef

Selina Periampillai, while making aubergine

chickpea cari, roti and creole tomato sauce.

Half-day courses, £85; gardenmuseum.org.uk

The Garden Museum in Lambeth, south London,

offers ingredient-focused food masterclasses in its

garden-facing learning kitchen. Coming this spring:

COOKERY COURSES

WITH A DIFFERENCE

Learn about

Bangladeshi

produce with

Dina Begum