A flat white w ith Clodagh McKenna

July is all about long , light-filled days…

PORTRAIT: PAUL MITCHELL. FOOD PHOTOGRAPHS: MAJA SMEND, ISTOCK/GETTY

The delicious. manifesto

The values underpinning everything we do and everything we are

CREATE EXTRAORDINARY

For four generations we have been handharvesting our

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Made for sharıng

Recipe for four

STYLE SECRETS Berry inspired

In honour of this month’s fruity barbecue recipes, Laura McLeish picks pretty homewares in peachy pink, rich raspberry and cherry red

Drawn to the flames

We’ve all felt the scorching heat of a barbecue or the spit of hot fat from a pan, yet we always return to the danger zone. Why do we feel the fear and cook it anyway?  Ellen Manning examines an urge that goes back a long, long way

“We love your cooking so much, we got you this!”

Ever wanted to create your own cookbook of delicious. recipes? Now you can, and it’s a great gift for a friend – or a treat for you

Transform your cooking skills online

We’re delighted to team up with innovative cookery school WhitePepper Online to bring you five new courses this summer, from breadmaking to puds

WIN! A five-star escape at a Scottish castle

Experience a two night winter break at Glenapp Castle with VIP travel

Buy a top-class pizza oven for less

Treat yourself to a Gozney Roccbox pizza oven this summer and get FREE delivery – and an oven cover worth £39.99*

Look what’s coming in the August issue of delicious.

ON SALE 30 JULY

Take five

There are prizes to be won and foodie fun  to be had with our page of brain teasers

Not for sharıng

Recipe for one

delicious. world

Go behind the scenes, get in the know, share your thoughts and creations – and join the conversation. Compiled by Phoebe Stone

From the mailbox …

Star email Subject Fishing for information LETTERS MAY

Meet the reader

Retired manager Pamela Hughson, seen here at the delicious. 15th birthday party with her husband, Harry, lives in Wiltshire

Cook it like delicious. (and win!)

Food editor Jen Bedloe judges your brilliant attempts at recipes from the May issue

Stop questioning my drinks choices!

Some days Claire Nelson likes her coffee without caffeine, her cocktail without booze or her fizzy drink without sugar. Why, she asks, do people have such a problem with that?

How to holiday at home

Faced with the prospect of summer travel that’s crowded, complicated and costly, Debora Robertson has decided on a proper staycation – holidaying in the comfort of her own kitchen

One from the heart “I hope my curr y goat does Mum justice”

In this series, people in food share a recipe that means a lot to them. Photographer, chef and activist Elainea Emmott was a child of Jamaican parents growing up in Birmingham in the 1970s. For her, Saturday mornings were all about the chores – but when it was time to eat, all the effort was worth it

Take barbecue to new heights

If you thought outdoor grilling was only about the smoke and spice, it’s time to think again. In these gorgeous recipes, the sweet-sharp flavours and natural juiciness of in-season stone fruit and berries add a whole new dimension 

July’s best Deep-fried treat

“In Italy courgette flowers are often coated in a light batter and fried. Over there, ricotta and herbs is the filling. Really though, you can fill the yellow flowers with whatever you like, and this mixture of peas and mint is hard to beat.” 

Are farm-to-fork restaurants the future?

WORDS: HELEN GRAVES. REPORTAGE PHOTOGRAPHS: CHARLIE MCKAY, STEPHEN

Always a winner Flatbreads

Bring a Mediterranean vibe to your summer gathering with still-warm, oil-drizzled homemade flatbreads. Some are great to pull apart and share with a glass of wine (we’re looking at you, rosemary-and-potato focaccia…). Others provide a meal on their own or are a great partner for barbecued delights

Introducing...The new mixed grill

“It’s not just a juicy piece of meat that benefits from a smoky flavour and a bit of charring – the barbecue treatment transforms these summer vegetables into a showstopping main course. Of course, you could enjoy them as part of a larger spread too.” 

Vive le pique-nique!

Follow in the French tradition with a proper déjeuner sur l’herbe. These tempting, made-to-share recipes come complete with packing advice – and a brilliant cake to make for a good cause

Nourishing. Balanced. Healthy.

PHOTOGRAPH: MAJA SMEND Nutritious meals. Fresh flavours. Light &

Stars of the veg patch

Wellness-wise, Kathy Slack’s veg-packed recipes are winners. If, like her, you’ve grown the ingredients yourself, your mental health gets a boost. But even if you’re buying in the goodies you’re still getting a kitchen garden’s worth of nourishment. And as for the flavours… Triple win!

The 5:2 recipe

Light and fruity is the way to go this summer, so put a bit of tropical flavour on your plate with this colourful low-cal salad

Health matters

News, nuggets of knowledge and advice you can trust. 

Lactose intolerance: are we too quick to take dairy off the menu?

The lactose-free market is booming, says Sue Quinn, but many people are misdiagnosed. And even if you are lactose-intolerant, do you really need to give up dairy completely?

The midweek barbecue

Why wait and gamble on good weather at the weekend? If it’s a balmy Tuesday evening, get outside and make the most of it with these speedy recipes for your grill

Make-ahead lunch

Here’s a lunchtime game-changer: make a quiche or two on a quiet weeknight or weekend, then stash it in the fridge or freezer for instant lunches. Use our classic recipe or pimp it with added flavours

Cook once, eat twice

A slow-cooked gammon joint, tender and suffused with Asian flavours, can be eaten as it is, then used for quick bao buns, noodle salad or kimchee fried rice

Use it up

Roast chicken, cheese and kimchee toastie

Cookies with a secret

Oozing with caramel, these double-choc cookies are low in prep time and high in yum factor. Another hidden bonus: they’re gluten free

Learn. Discover. Buy.

Skills, knowledge, best buys & sustainable living

UK cheese tour

…with Patrick McGuigan. This month we’re in Kent, enjoying bright yellow jars of creamy graceburn

Cheers!

Susy Atkins is bubbling with enthusiasm about quality fizz at good value prices, plus summer’s best wines, something for the beach – and something for the barbecue

Ice cream with the fruit factor

It’s the sheer quantity of fruit that makes Alder Tree’s blackcurrant fruit cream ice such a wowser – that and a secret recipe from boss Stephany Hardingham’s granny

Recipe index

STARTERS, SIDES & NIBBLES • Beetroot soup with

Jen’s kitchen

Our food editor shares the best stuff she’s tried from the big retailers, the latest gadgets she’s tested, plus her tricks and know-how Follow Jen on Instagram @jenbedloe

Food geek

Ready to raise your cooking game? In this series we equip you with the science to ensure success every time

Green kitchen

Katy Salter is on a mission to help us all be more ethical in the way we cook and eat. Her advice may change your life

David Atherton’s chewy bagels

Bake Off champ David shows you how to get that crucial texture (and the right size hole) when you make the New York deli favourites

Kitchen bookshelf

Transport yourself with new releases that bring you the real deal in world cuisine