What the dish Team is Cooking from our Latest Issue
Every new issue we create becomes our new favourite of the lot. Issue 92, with Sri Lankan Chicken Curry and "big night in" on the cover is no exception. Here's what we're cooking from it.
With Sarah's Curry section, Claire's Food Fast and Olivia Galletly's puddings and plenty more, issue 92 is certainly good enough to eat. We're immensely proud of it, and we've got enough lovely messages of support and praise to know that you think it is pretty special too. Thank you so much to our amazing readers for sharing all the images of your own renditions of our recipes. Please keep them coming because they always brighten our day.
P.S., Not all the recipes are online so have a fossick through the mag to find the rest.
Sarah Tuck, Editor
Beef Massaman
I’ve been cooking a variety of curries for 30 years and they are still an absolute favourite – I particularly like the mellow depth of flavour in this one, and the utter tenderness of the beef. It looks especially interesting if you manage to get your hands on mixed coloured gourmet potatoes. For dessert I have already made Olivia Galletly’s Banana and Date Self-Saucing Pudding twice, it is an absolute crowd favourite!
Recipe in issue 92, page 76 (Beef Massaman), page 93 (Banana and Date Self Saucing Pudding)
Maria Hoyle, Sub Editor/Writer
Colcannon
Claire Aldous, Food Editor
Sri Lankan Chicken Curry
This recipe ticks all the boxes when I’m having friends over for dinner as it’s so easy and perfectly balanced. My not-so-loving chilli guests get to enjoy a delicious curry and for those that want a bit more heat, I just offer a side dishof pickled red chilli relish. I round the meal out with a bowl of quick charred green beans, rice and lots of warm naan breads for mopping up all thesauce.
Recipe in issue 92, page 83
Alex Blackwood, Digital Editor
Skillet Cookie
There is something very, very appealing about a favourite food that is 10 times its usual size. Olivia Galletly's Skillet Cookie ticks that box and is also just a little bit extra: not just chocolate chips but chocolate chips, macadamia nuts, cornflakes and a swirl of melted chocolate and peanut butter to serve?! YUM!
Recipe in issue 92, page 91
Find the mag on shelves at your local supermarket or newsagent, or subscribe to get your hands on the next issue.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!