• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Ren Behan - Author Wild Honey and Rye

Food Writer

Main navigation

  • Buy the Book (USA)
  • Media
  • Recipes
  • Lockdown
  • Buy the Book (UK)
  • About Ren
  • Blog
  • Widget Area for Top Menu

Spot a familiar face in delicious. magazine January 2013

December 7, 2012

All I want for Christmas is…a copy of delicious. January 2013!  I know it’s not particularly humble or ladylike to shout from the rooftops about personal achievements, but I am so proud to share this with you. If you flick through a copy of the latest edition of delicious. out now – it is the January 2013 edition with a sublime red velvet cake on the cover – you may well spot a familiar face or two inside. I was asked by the very talented Persian food writer and supper club host, Sabrina Ghayour, if I’d like to take part in a feature and bring with me a Polish recipe. The idea for the party was that we’d each bring an individual dish, inspired by our heritage, to share. The result was an afternoon filled with great merriment, friends and cheer!

Delicious Magazine January It’s time to party like its 2013!

It was such a brilliant experience to be able to take part in such a fun-filled shoot, with the delicious. magazine team, including food editor Lizzie Kamenetzky, as well as the hugely talented photograher Dan Jones. I was able to see first-hand how a feature comes together, from making the food, to styling it, photographing it and yes, eating it!  It must have been like herding cats, as those of us who took part in the shoot were highly excitable particularly as we were being served some of the most wonderful cocktails by Michael Stringer from Hire the Barman.

Added to the champagne and dark chocolate and espresso martinis we were able to dip into a wonderful selection of food, as part of a menu described by Editor Karen Barns as, ‘ flamboyantly eclectic.’  Dishes and recipes within the feature include Prawn and water chestnut dumplings from China made by Ning Ma, Parsnip, celeriac, pea and potato samosas from India made by Asma Khan, an Artichoke, jamón and pine nut salad from Spain made by Chuse Valero, Stuffed chicory from Italy made by Emanuele Barrosso, Spiced lamb with chickpeas, orange zest and black garlic from Iran made by Sabrina and my very own Potato pancakes from Poland.

Dessert really was the pièce de résistance, as brilliant French baker Bruno Breillet had contributed his Salted caramel and cream cheese apple parcels. Let me tell you, they must definitely feature on your New Year’s Eve pudding list!

Salted Caramel Puds 

Aside from our very lovely feature, the January 2013 edition is packed full of recipes I can’t wait to try. To begin with, I’l be trying some of Trine Hahnemann’s Scandinavian treats. On the page before our feature you will find Diana Henry’s Beetroot-cured gavadlax. Having already made that for my sister’s 50th birthday party, I can assure you, it’s a real showstopper. The Frosted red velvet layer cake on the cover and on page 74 is a festive must-try, too.  

I was really delighted to have been part of this feature. Delicious. magazine had previously featured my mum’s Polish Pierogi with Blueberries and Whipped Cream over the summer. Watch this space for more Polish food related news to come. 

I do hope you pick up a copy, if you are not already a subscriber. If not, add a subscription to your Christmas list, pronto!  

With many thanks to Sabrina Ghayour, Dan Jones and to the delicious. magazine team for putting together such a fun feature.

So, who is coming to the party next time, and what are you bringing?!

 

Filed Under: Food Journalism, Press and Media Mentions18 Comments

« Giveaway: Win a Gourmet Christmas Dinner Box
The St Albans Cookbook Club #1 »

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. sneige says

    December 10, 2012 at 11:11 am

    Well done, you! 🙂

    Reply
    • Ren says

      December 10, 2012 at 9:51 pm

      Many thanks Sneige, hope you are well x

      Reply
  2. Laura@howtocookgoodfood says

    December 9, 2012 at 11:33 am

    What a great experience, it does look like alot of fun as well as a feast of good food. You look lovely and you must feel proud!

    Reply
    • Ren says

      December 9, 2012 at 11:35 am

      Thank you Laura proud to have a second Polish recipe in there. And great to see how a shoot comes together! Not si different to a blog post – just more people and more food involved!

      Reply
  3. Christine - @WordCheck1 says

    December 9, 2012 at 9:42 am

    You’re really ‘on the up’, Ren – and so deserve it! Can’t wait to see what happens with your next Polish food adventure 🙂 All fingers crossed!

    Reply
    • Ren says

      December 9, 2012 at 10:01 am

      Aaah thank you Christine, and for all your support! Onwards and upwards 🙂

      Reply
  4. Sally - My Custard Pie says

    December 9, 2012 at 3:55 am

    Fantastic experience Ren – you look super-glam. Good for you.

    Reply
    • Ren says

      December 9, 2012 at 10:00 am

      Thanks Sally, amazing what a good photographer can do! Dan Jones was lovely x

      Reply
  5. Jeanne @ Cooksister says

    December 8, 2012 at 10:52 am

    “Flamboyantly eclectic” – sounds like an awesome party :)) Well done on the feature!

    Reply
    • Ren says

      December 9, 2012 at 10:00 am

      It’s a very cool description, isn’t it?! Much fun was had by all x

      Reply
  6. Gill says

    December 7, 2012 at 11:38 pm

    ooh that is so cool!

    Reply
    • Ren says

      December 9, 2012 at 9:59 am

      Thanks Gill!

      Reply
  7. Jayne says

    December 7, 2012 at 4:49 pm

    With a squeal I did spot you! What fun, and great recipe!

    Reply
    • Ren says

      December 7, 2012 at 5:38 pm

      Aah thank you Jayne! So sweet, great to have another Polish recipe in there!

      Reply
  8. Sarah, Maison Cupcake says

    December 7, 2012 at 4:43 pm

    I spotted you straight away in my subscription copy last week, you look wonderful and so does your recipe X

    Reply
    • Ren says

      December 7, 2012 at 5:37 pm

      Thanks Sarah, yes lucky subscribers get sneaky peak early views! I love getting mine each month. Thank you for your kind comments. I am still in awe of your gorgeous kitchen!

      Reply
  9. Mark Willis says

    December 7, 2012 at 4:14 pm

    Great to see you doing so well, Ren! I would like to have been a fly on the wall at that get-together – you make it sound very “energetic”!

    Reply
    • Ren says

      December 7, 2012 at 5:36 pm

      Thank you Mark, yes, we gave it some wellie! Lots of fun.

      Reply
    • Generic mirtazapine from hartford
    • Where to buy spironolactone 100mg in iowa online
    • Buy prednisone from honolulu
    • Where to buy combivent 100mcg in usa
    • South dakota shipping carafate 1g
    • Generic bicalutamide from winnipeg
    • Buy rizatriptan 10mg from honolulu
    • Where to buy levitra in nebraska
    • Buy clonidine online from south dakota
    • Where to buy advair online in massachusetts

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Posts by email!

Subscribe now to get new posts direct to your email inbox

Search the site

Follow me on Instagram!

340,000+ Pinterest Followers – RenBehanFood

Visit Ren Behan Food's profile on Pinterest.

Archives

Footer

Copyright © 2023 Ren Behan · Custom Theme by Moonsteam Design