What the dish Team is Cooking from our Latest Issue

September 02, 2020
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

The Colcannon immediately caught my eye - with the leeks and cabbage folded through the buttery mash,  it takes this comfort food to a whole other level. It strikes me as a versatile little number that can be dressed up or dressed down for the occasion: with a nice salmon fillet perhaps for dinner with friends; perhaps a juicy sausage or two for a hearty midweek meal; or even by itself. A bowl of Colcannon, a fork, and Netflix. Sounds like a great plan to me... 
Recipe in issue 92, page 68

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.