Friday, 31 October 2014

British Sausage Week

We're a nation of banger lovers. In fact, we eat a staggering 3.7 million sausages at home in the UK every single day. With British Sausage Week starting on Monday 3 November, we decided to share a few of our best banger recipes. Here they are...

Wednesday, 29 October 2014

The best of your Halloween bakes

With All Hallows' Eve fast approaching we noticed lots of you have been getting creative in the kitchen. We asked you to send in your Halloween-themed bakes and were overwhelmed with the response.

From the cute to the downright ghastly, your cakes and biscuits revealed some seriously impressive decorating flair. Here's our round-up of the best.

These beautiful pumpkin cakes were made by @Becksbake who told us she'd used Matchmakers for the stalks. We love the styling too.

Friday, 24 October 2014

Pumpkins are for life, not just for Halloween

In the spirit of Halloween, I’ve got my scary face on – not as a witch or ghoul, but as a perturbed food-lover who’s tired of gimmicks.

Our old office is now a hotel

The previous delicious. offices look a bit different these days…

I was sitting in a cocktail bar the other week, looking out across the Thames, a few steps from where my old work desk used to be. It was a weird experience – I kept thinking someone would tap me on the shoulder and ask “When will that article be ready?”

Friday, 17 October 2014

Which food made us pull these faces?

Here at delicious HQ we love a heated debate over anything food-related, and this week a product landed on our desks that sparked controversy - an outcry, even.

Welcome to the many faces of tasting the aforementioned food...

How to decorate biscuits like the Biscuiteers

The Biscuiteers are super-talented biscuit purveyors whose creations are akin to artworks. I love a good biccy, so when I was invited to have a go at icing Christmas biscuits, I jumped at the chance. I'm more of a see-them-and-eat-them sort of person, so I thought it would be hard to sit with so many biscuits in front of me long enough to decorate them without devouring them, but I managed it – and learned a fair bit about the magical world of biscuit icing. 

Biscuit heaven: The Biscuiteers shop in London's Notting Hill 

Wednesday, 15 October 2014

Chocolate's new wave

Bean to bar: it was only a matter of time before another label of authenticity joined the ranks of organic, Fairtrade and kosher. We're finally leaving behind the days of Dairy Milk and changing what it means to be a quality chocolate producer.

Bean there, done that. Chocolatier Paul A Young is among UK producers
breaking new ground in chocolate. Photo: Chris Brock