deliciousmagazine.co.uk 117
BE A BETTER COOK
delicious.
(^) KITCHEN
JEN
BEDLOE
Foodeditor
SOPHIE
AUSTEN-SMITH
Deputyfoodeditor
OLIVIA
SPURRELL
Cookeryassistant
LUCAS
HOLLWEG
Chef& foodwriter
MEETOUREXPERTS
BE A BETTER
10 PAGES OF K NOW-HOW... When the delicious.
team test recipes they often debate the best way to do
things, as well as answering questions that arise in the
test kitchen. What are some creative ways to use up
quinces? Why does the texture of slow-cooked meat
change so much as it cooks? Why doesn’t crackling
always ‘crackle’ – and is there a way to ensure it
happens? It’s the kind of information you won’t find
anywhere else and it can take your skills and
knowledgetothenextlevel
GAME-CHANGER
INGREDIENT p122
Discover how to harness
the sweet-tart power of
pomegranate molasses
CHEF’S STEP BY STEP p125
Ravinder Bhogal’s Anglo-
Indian modern classic:
IMAGES: GETTY/ISTOCK fish and chip pakoras