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24 MIN READ TIME

A cook’s year BROAD BEANS AND PEAS

RECIPE, FOOD STYLING AND STYLING GILL MELLER PHOTOGRAPHS ANDREW MONTGOMERY

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Find the complete article and many more in this issue of delicious. Magazine - July 2019
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About delicious. Magazine

This month the July issue of delicious. is dedicated to making you a better cook . From getting crackling crispy on pork belly to mixing a barbecue-boosting marinade and making an unbeatable version of baked Alaska, we have the know-how. There are savoury tarts with three types of pastry, Jeremy Pang gives the low-down on duck spring rolls, Rachel Ama shares soul-soothing vegan recipes and Georgina Hayden shows how to make food look as good as it tastes. Plus, chefs reveal their top techniques and we find out what makes a recipe go viral.

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Other Articles in this Issue


Delicious UK
You’ll have noticedby now that this is an issue with
READ ALL ABOUT IT
I agree with Neil Davey [Jun, p130]. I eat meat but
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
The 2019 MasterChef winner on the thrill of competition, her culinary inspirations and the food of her Greek homeland
How do you decide what to buy? Everything you see and
Peter Gordon, the New Zealand-born chef and master of fusion cooking, feels the magic from a chip scoop once owned by the doyenne of British food-writing
It’s the sultriest of seasons but high summer hides a few tricks up its sleeve. Sunshine, simplicity and (thankfully) a slower pace mean the moment is ripe for trying out new skills in the laziest, least stressy ways. Relax, says Debora Robertson, it’s time to take cooking easy
New dishes appear daily on websites, in books, on Instagram and Facebook, so what makes one stand out from millions of others? Katy Salter asked social media experts, stylists, photographers and food writers whose recipes have become social-media sensations for their tips on how to write, snap and share a cook-me-now recipe
The delicious. food team put 60-plus recipes through their paces in the test kitchen every month, and we rely on kit that makes light work of heavy tasks
Eels are mysterious, ancient creatures. Looking after them in a sustainable way has helped to preserve their lives – and to sustain a tightknit community in Northern Ireland. Lucas Hollweg travelled to Lough Neagh to learn more
Susy Atkins picks her favourite bottles for July, plus drinks for summer tomatoes
WHERE The School of Artisan Food, Retford, Nottinghamshire
Ever imagined yourself in a seaside hideaway in Scandinavia
Thessaloniki, Greece’s second city, is emerging as a cultural and gastronomic hotspot. Susan Low digs deep into the backstory for a taste of the city’s past and present, and discovers a place to put right at the top of your must-visit list
Knowledge is a thing to be shared joyously, spreading the love to all, says cookery teacher and coffee aficionado Sam Goldsmith. If only other so-called experts had the same generous attitude…
YOUR RECIPE INSPIRATION
Knowledge is power, even in the relatively gentle cut and thrust of the home kitchen. Phoebe Stone asked food writers, cooks and chefs to share the valuable lessons that helped them up their game – skills that will benefit your cooking, too
There are few better ways to showcase seasonal ingredients than in a buttery pastry case. Combine that with a cheesy filling and you have an unbeatably satisfying dish on your hands. Serve with a glass of something chilled and a side of sunshine for summer perfection
Turning out a winning dish is about flavour – but before you devour it, you taste it with your eyes. Georgina Hayden knows how to create visually appealing dishes from her years as a food stylist for Jamie Oliver. Here she shares some of her tricks of the trade
Marinating meat or fish before it meets the heat and smoke of the barbecue works a kind of magic, giving layer upon layer of flavour. These recipes will equip you with the power to transform dull into delectable
You’ve read the recipe, bought the ingredients, followed the instructions. So why is that irst mouthful disappointing? Don’t despair, says Thane Prince. Experiment with these few simple pointers, learn as you go and the diference will be palpable
“This recipe takes time – you have to start making
A lot of people swear they don’t like anchovies, but wise cooks know a few of these little fillets add an ultra-savoury – not fishy – dimension to all manner of dishes
Crunchy crackling on the outside, tender and flavourful slow-cooked pork on the inside, plus sweet roasted peaches and mustardy rainbow chard… This is a roast to look forward to
Fragrant and gently spiced yet complex and richly savoury, this lamb and potato curry is a Thai classic. We’ve given it a seasonal twist with the addition of sweet and sharp quick-pickled veg – and the result is a revelation
Italian food blogger Chiara Lancia now lives in London and loves her new city, but if she ever feels even the tiniest trace of homesick blues, it can be instantly banished by the just-baked aroma of her godmother’s Puglian focaccia
There are no better makings for a great night in than a thrilling Bond film, served with a classy canapé and cocktail combo. Film buffs Fred and Kay show how to appreciate 007 at his best
Looking for a glamorous pudding your guests will never forget? This is the one! Our pie-meets-baked-alaska beauty will make you look like a kitchen wizard – and with a little know-how, it’s actually not as tricky as you might think
Lucas Hollweg pulls together a lexicon of handy hints, helpful know-how and indispensable techniques. Learn these and you’ll elevate your kitchen creations to new heights of deliciousness
OTHER GOOD THINGS
Here’s your chance to enjoy a seven-night cruise on the new P&O Cruises ship Iona with £1,000 to spend on board. Come up with a name for the ship’s gin still and you could become a part of her history
Delicious. MEAL PLANNER MAKES LIGHT WORK OF ORGANISING
This dream kitchen prize includes a four-slice toaster
COOK IT LIKE delicious. and you could WIN a luxurious
Dear reader, We’d love you to join our delicious. magazine
• How to throw the best party of summer (clue: it involves
Don’t let this month’s special ingredients linger in your kitchen. Instead, make the most of them with these smart and easy ideas
Complete the puzzle, take a picture and email it to
MAKE IT EVERY DAY
& FAD-FREE insight & DEBUNKED food & health news & HEALTHFUL ways to eat better & COMPILED BY SUE QUINN
Five canny recipes that embrace the habits smart cooks swear by: cutting down on waste, using your freezer wisely, minimising prep and spending less, along with minimal washing up… Smart!
Smoky, spicy chorizo meets sweet-fleshed tiger prawns in this great-tasting supper
A few spare spoonfuls of basil pesto will pep up any weeknight meal, including this smart tart
Comforting it might be, but this Greek classic packs a big calorie punch. Here’s a cleverly tweaked slimmed-down version
The best way to spice up a lean-eating day? Add a streak of Caribbean flavor
Sticky, spicy chicken wings served with a crunchy, fresh coleslaw. It’s what Friday nights are for
Often overlooked in favour of pasta, gnocchi are versatile, filling and flavourful. Here are four great weeknight meals to make with them
So-called alkaline diets help to balance the excess acidity in your body, proponents claim, and can reduce the risk of – or even cure – a host of illnesses. Sue Quinn takes a neutral look at what the diet involves and whether’s there’s any evidence to support the claims
The making of a good omelette is all in the technique – there’s a reason it’s used as a skills test. But once you’ve mastered the process, a whole new world of exciting flavours and fillings awaits
Looking for meat-free, dairy-free recipes that pack in big flavours? Look no further… These colourful, creative recipes from YouTuber Rachel Ama’s debut cookbook are clever in the way they harness punchy tastes so creatively. All are vegan – and they happen to be very good indeed