Tom Shingler

London

Head of Food at Eye To Eye Media

Head of Food at Delicious. Magazine

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Articles

Tried and tested tips to get the best out of your air fryer

Sep 28, 2024 | deliciousmagazine.co.uk | Tom Shingler

I’ll admit it – when the air fryer craze first kicked off, I was a vocal cynic. Sure, they were great at cooking frozen oven chips, fish fingers and breaded chicken, but were they worth sacrificing precious real estate on the few work surfaces my put-upon kitchen has? I didn’t think so. That all changed when the uber-talented delicious. food team got their hands on one and started to put ‘proper’ food in there.
delicious reviews: Revolve Pizza Oven

Sep 8, 2024 | deliciousmagazine.co.uk | Tom Shingler

Best for: Budding pizzaiolos who want to sharpen their skillsThe Revolve Pizza Oven is available from Revolve (£549 RRP)What’s good about it? With a USP that features in the name of the oven, you’d hope it would make a difference – and it certainly does. Launching the pizza onto the 12-inch stone, flicking the switch on the magnetic, AA-battery powered motor below and then watching your creation slowly revolve and puff up is a joy.
Your essential food guide to Trentino-Alto Adige

Aug 30, 2024 | deliciousmagazine.co.uk | Tom Shingler

Get to know the food of Trentino-Alto AdigeAs Austrian as it is Italian, this region is – as its name suggests – made up of two halves. Trentino is a mix of mountains, lush valleys and lakes, while the northern half Alto Adige (also known as Südtirol or South Tyrol) is almost exclusively mountainous, with lots of forests. The Dolomites are the main draw – especially for skiers in the winter months – but there’s a unique food scene that’s heavily influenced by Germanic and Eastern European cuisine.
Your essential food guide to Umbria

Aug 30, 2024 | deliciousmagazine.co.uk | Tom Shingler

The must-make recipe from UmbriaWhat are the famous dishes from Umbria? The best cheeses to try from Umbria? The best wines to try from UmbriaThe delicious. team’s top food experiences in UmbriaGet to know the food of UmbriaThe town of Norcia is famous for its skilled butchers and charcutiers, who produce the country’s best salumi.
Your essential food guide to Valle d'Aosta

Aug 30, 2024 | deliciousmagazine.co.uk | Tom Shingler

Discover the food, drink and dishes Valle d’Aosta is best known for with our food lover’s guide to the region. We explore which cheeses and wines come from Valle d’Aosta, along with plenty of other foods typical of the area and cuisine. While skiing remains the major reason to visit the Aosta Valley, it has a surprisingly rich food scene – especially as there are less than 150,000 people living in the entire region. Being up in the mountains, robust, hearty dishes are the main attraction.
Everything you need to know about cooking with cast iron

Aug 30, 2024 | deliciousmagazine.co.uk | Tom Shingler

When we buy a pan, we want something that’s built to last. It’s a thing that’s going to get exposed to huge fluctuations in temperature, be prodded, scraped, moved around and filled with all manner of substances, from acidic liquids to abrasive salts. In short, pans take a bit of a beating in our kitchens – so they need to be made of tough stuff to stand up to years of use. Cast iron is the most hardcore of all the pan materials out there.
Full steam ahead: why steaming is such a versatile cooking technique

Jul 26, 2024 | deliciousmagazine.co.uk | Tom Shingler

I’m a big believer in the power of steaming. It’s often compared to boiling, with boiling coming out in a less favourable light. But I’m not going to dismiss boiling – there are times when a good boil is exactly what you need. The great thing about steaming, though, is its ability to retain flavour that would otherwise be lost in the boiling water. Across vast areas of China, steaming is the most favoured cooking technique.
Norma al forno

Jul 15, 2024 | deliciousmagazine.co.uk | Tom Shingler

This aubergine pasta bake (norma al fourno) is based on a dish our head of food Tom Shingler had in Palermo, Sicily, during a scorching hot summer. Eating a pasta bake in 40°C heat doesn’t sound ideal, but when served at room temperature (as a lot of baked pasta dishes are in Italy) it’s surprisingly suitable (although a cold glass of wine certainly helps).
Mixed seafood conchiglioni

Jul 1, 2024 | deliciousmagazine.co.uk | Tom Shingler

We love giant pasta shells, and in this recipe, our head of food Tom Shingler has come up with a recipe using them that brings all those holiday vibes, with none of the faff. He says: “I love moules marinières, but sometimes I want something that doesn’t involve lots of pesky shell-wrangling to get at the delicious seafood within. This pasta sauce contains the same flavours, with the immense bonus that you can eat the shells!”Find more of our weeknight, easy pasta recipes here.
What's fond - and why is it the secret to making incredible sauces? - delicious. magazine

Jun 28, 2024 | deliciousmagazine.co.uk | Tom Shingler

Non-stick cookware is great, don’t get me wrong – but it’s not the best choice for everything. Frying delicate fish or an egg? Reach for the non-stick. If you’re after some real caramelisation, though, that non-stick coating isn’t going to give you what you’re looking for. Stainless steel, on the other hand, will get that chicken skin crisp, brown those onions perfectly and, if you use it right, will even have those dreaded fish fillets and fried eggs sliding around on it without sticking.