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from the editor

PHOTOGRAPHS: PAUL MITCHELL, INDIA WHILEY-MORTON, ONNA BODEN welcome

If you make one thing…

This rustic pâté couldn’t be easier to prepare and packs in added flavour with hits of zingily dressed grapes and feathery dill

HOT LIST

What’s new, what’s great, what we rate for summer – including a choice bargain buy

Be a better sustainable cook.

OUR EXPERT TEAM AND FRIENDS HELP YOU BUY BETTER AND TAKE YOUR COOKING TO THE NEXT LEVEL. THIS MONTH: BRIOCHE BRILLIANCE, FISH KNOW-HOW AND MORE

Summer’s greatest gifts

My cooking year: August

“Hospitality is entrenched in the Cy priot way of life”

One from the heart.

UK summer escapes

Looking for a short getaway where the welcome is warm, the food is fantastic and the cocktails go down a treat? These places have it all, plus some of the loveliest summer landscapes – from coast to lochs to soaring peaks

APPETISERS

Inspiration, bite-size news, reviews & great stuff to do

PUB OF THE MONTH

THE NAG’S HEAD, HAUGHTON, CHESHIRE

Ice cream dreams come true

Caliendo’s Gelato in Kentish Town, London, has scooped

Shoring up new talent

Down in Sussex, a new fine dining spot

THREE GRAND DAYS OUT

PHOTOGRAPHS: SIMON CALLAGHAN PHOTOGRAPHY, DANNY GRIFFITHS, THE DROWN

CAKE FOR A CAUSE

Sit down for a cuppa and a scone

THIS MONTH WE’RE READING…

The Food Adventurers Do you pick your holiday

OVER TO YOU

STAR EMAIL ★ Subject: What to do with

MEET THE READER

Tilly lives in Norwich with her husband and

Holiday mode

To suit the theme of this issue, we asked you on Instagram: Have you ever travelled somewhere just for the food?

ANYONE FOR A ROAST DINNER?

Is a roast still on the cards at

discoveries SUMMER SPECIAL

New barbecue fare, frozen treats for hot days and more, from producers big and small

Hot on the shelves

Food editor Tom Shingler’s pick of the best hot-weather products from the big retailers

The book list

School may be out for the summer, but Mark Diacono’s latest picks turn the kitchen into the classroom (in a good way). Gen up on everything from pasta making and plant-based desserts to the art of tasting cheese

A rhubarb lemonade with the new MasterChef champ

As well as being a brilliant cook, Thailand-born Chariya Khattiyot is a master coffee roaster with designs on a restaurant empire. She tells Kerry Fowler about her grandfather’s enduring influence, why she loves food markets and the cheerful philosophy that sustains her

Magical memories of AMALFI

The food I cook at home.

WHAT’S ON THE MENU?

Food editor Tom Shingler brings the holiday vibes with moreish menus for alfresco eating

COSTA DEL FLAVOUR

Jet off to recipe heaven!

WOMEN OF THE GRILL

MAUREEN TYNE GENEVIEVE TAYLOR LEYLI HOMAYOONFAR HELEN GRAVES

The genius of micro deep-frying

Taking on deep-frying doesn’t have to mean a big pan full of boiling fat and lingering smells. Tom Shingler explains how doing it on a micro level can make a big difference, lending a cheffy flair without the need to fumigate your kitchen 

TROFIE AL PESTO

No shortcuts. No cheat ingredients. This series takes the view that if something’s worth doing, it’s worth doing right. Each month we take a deep-dive into a classic dish, delving into the processes and analysing why it tastes so good, then we give you our ultimate recipe. This month: Emily Gussin does a pasta classic the proper way

Anna Higham’s brioche tart

She’s the kind of person who has homemade brioche dough just knocking around in her freezer – and with a little help from this esteemed baker, we can all become a little bit more Anna… Get ready for a buttery loaf or this wondrous stone fruit tart

Nectarine curd

Jams and chutneys tend to hog the preserving limelight, but there’s something irresistible about a buttery curd – and it’s easier to make than you think. As it’s peak summer, the citrus family can step aside – it’s time for stone fruit to shine! Emily Gussin takes you through the process from start to fruity finish, along with our cake of the summer, which uses the curd in tandem with nutty tahini

Plenty more FISH in the sea?

The seas and oceans are at the heart of our planet’s ecosystem but, with stocks of many fish under pressure, it’s increasingly difficult to know which to buy. Clare Finney investigates why locally caught species are a great way to diversify the fish you eat, then five pros show you how to cook with them

DON’T BIN IT!

Lettuce is easily forgotten and left to wilt

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TO BECOME A BET TER COOK

Cocktail of the month

A trip around the Med, plus lagers to give you a holiday vibe

Susy’s best buys

Wine expert Susy Atkins is a discerning holidaymaker, and she likes to seek out the lesser trammelled spots of the Med. She’s the same with her holiday-inspired wines too

Worldly brews

Thanks to some well travelled British brewers, says our award-winning beer writer Mark Dredge, you don’t need to go abroad for a holiday-style lager

A spark of inspiration

Sometimes all it takes is introducing an unusual flavour or new ingredient to your everyday dish to take it from so-so to special

August Recipe index

STARTERS, SIDES & SNACKS • Ferrigno roasted

delicious

ON SALE Fri 1 Sep DON’T MISS OUT

PUZZLES PAGE

There’s a prize to be won and food knowledge to be tested with Hugh Thompson’s crossword and food quiz. They’re what a cuppa and cake were made for

Health NEWS

News, nuggets of knowledge and advice you can trust

The pros and cons of BREAKFAST

Eggs, toast, maybe fruit, yogurt and granola… Most of us have been brought up to believe beginning the day with a wholesome meal kickstarts the metabolism and fuels the brain. But then – confusion! – the experts started to disagree. Sue Quinn attempts to unscramble the arguments

The healthiest start to the day

Tips from registered nutritionist Thalia Pellegrini

Cereal entrepreneurs

It’s the satisfyingly dark roasted flavours that have made the Tahini Grain Granola from Jemima’s Deli a major award-winner – but it was only by happy accident that the company started making the stuff

Summer’s burning issue

A catalyst for wildfires and A&E admissions, instant barbecues are a menace that need to be stopped, says food