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@editorkarenbKAREN BARNES, EDITOR
WELCOME TO
Fe b r u a r y
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
better time to cosy on down with your favourite magazine. If you’d like
a steer towards which recipe to try first, my top choices are the 10-minute
halloumi fries on p7, the cassoulet on p100 (you can’t get more warming
than that) and, for a sweet treat, the simple biscuits on p63.
Often, the difference between okay and great cooking is nailing a few
key techniques, which is why we’ve created our new Masterclass section,
starting on p99. During 2020 you can build a wealth of knowledge and
collect a set of recipes we hope you’ll see as invaluable. If there’s a dish you’d
like us to cover, please write to me at [email protected].
This is your magazine and I love to hear from you.
Here’s wishing you a great February, where the days are frosty and
PORTRAIT: TREVOR LEIGHTON. PHOTOGRAPH: MIKE ENGLISHbright, the cooking is a joy and the eating is GOOD.