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Classic lemon drizzle

THE EASY BAKE

Lemon drizzle loaf cake

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delicious. Magazine
June 2019
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Other Articles in this Issue


Delicious UK
WELCOME TO June
Could it really be summer? We’ve had a few false starts
8 REASONS TO GET EXCITED ABOUT June
A love affair with all things Gallic – that’s how I’d
in the know.
This month could be a scorcher! Then again, it is the
Make it EVERY DAY FOR A BRIGHT, FEEL GOOD JUNE
Our take on a classic Sicilian-style caponata has fewer
THE HEALTH DEBRIEF
• FAD-FREE insight • DEBUNKED food • health news • HEALTHFUL ways to eat better •
Just 5 ingredients
When time is of the essence, simplicity comes into its own. Here’s proof that suppers can have just as much flavour when made from a few ingredients chosen with the utmost care
THE 5:2 RECIPE
Our lighter take on the classic Sicilian dish with a sweet and savoury vibe
THE BUDGET RECIPE
A Mexican-inspired frittata with salty bacon and warming chipotle mayo
TAKE A PACK OF… PEPPERS
Creative twists on a favourite summer ingredient
SALAD OF THE MONTH
A punchy, flavoursome Asian-style mix, packed with poached chicken and herbs
THE PLANT-BASED MEAL
Crunchy on the outside, warm and soft on the inside, a good croquette is hard to resist – but who knew it was possible to create a vegan version that tasted so good?
THE SKILLS ISSUE Be a better cook!
Next month’s special edition is different. It’s about taking your cooking to the next level – an unmissable collection of failsafe skills, recipes and ideas you’ll use for years to come
GOOD FOR YOU, BAD FOR YOU OR JUST HYPE? The truth about the charcoal trend
Activated charcoal is the health trend that won’t go away. For years it’s been added to an array of food and drink, served with a promise that it can cleanse the body of toxins and cure many other ills. Is it another harmless Insta-genic food fad or are there darker implications? Sue Quinn absorbs the facts
“How to make your kitchen a happy place”
Fed up with cooking the same-old, same-old veggie recipes? Grab your apron and your chopping board and prepare for something new: Elly Pear is a master of far-flung flavours that bring a whole new taste adventure to your home kitchen, starting with these creations from her latest book
READ ALL ABOUT IT
FROM OUR INBOX…
Tell us what you think of delicious. (good and bad)
FOR STARTERS
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
Donal Skehan
The Irish food writer, photographer and presenter on a big move overseas, the thrill of live TV and how starting a food blog changed his life
Wish list
How do you decide what to buy? Everything you see and
‘‘It comes out of the cupboard almost every day’’
Fashion designer turned baker and food writer Chetna Makan wouldn’t be without the vital tool that reminds her of her Mumbai home
PLEASE LEAVE OUR FOOD ALONE!
Has the food world’s obsession with novelty gone too far? Is ‘re-invention’ just another word for ‘needless crimes against foodstuffs’? Debora Robertson reckons there is such a thing as an innovation too far – and it leaves a nasty taste in the mouth
In the moment… JUNE
STRAWBERRIES AND NEW POTATOES ABOUND AS BARBECUE SMOKE
“We give our goats a life they wouldn’t have had”
There’s a dark side to the goat milk industry, but the Cole family is doing something about it. Lucas Hollweg travelled to Broughgammon Farm, near Northern Ireland’s wild Antrim coast, to discover a story of enterprise, survival… and possibly the best bacon you’ve ever tasted
WHAT TO DRINK
Susy Atkins’ best buys for June, plus what to sip alongside summer’s fruity puds
How chefs are transforming the way children eat in schools
In response to the UK’s child obesity crisis, primary schools have been making eforts to improve their food ofering – and if one growing east London initiative has its way, restaurant-quality grub could become the norm. Pip McCormac grabs a dinner tray and plastic beaker and queues up for a taste
TEST REPORT
WHERE The Seafood School at Billingsgate, Trafalgar
BITE-SIZE BREAK GIRONA
With a handsome, compact Old Town, photo-ready riverfront and views of the Pyrenees from its walkable medieval walls, the Spanish city draws in daytrippers from the nearby Costa Brava. But as Les Dunn discovers, it’s worth staying longer to make the most of Girona’s thriving food and drink scene
SHETLAND: LAND OF THE ‘SIMMER DIM’
The farthest-flung bit of the British Isles is finding fortune in an unlikely pair of exports: crime dramas and great food. It’s also the place to visit for the UK’s longest summer days. Susan Low heads north to find a community whose ship has come in
Why I don’t intend to give up my Sunday roast
Meat lover Neil Davey knows there are problems with the way a lot of meat is produced – but there are serious issues with global fruit, veg and grain production too. Ethical eating has never been more complex
ALFRESCO DINING Let’s eat outside!
10 outstanding recipes to pull out and keep
YOUR RECIPE INSPIRATION
THE FILM BALL OF FIRE (1941)
Because every great film deserves a great dish… Food writer Kay Plunkett-Hogge and movie buff Fred Hogge serve up a helping of good-time comedy with a feelgood pud for a long summer evening
The unexpected BARBECUE
Embrace the thrill of the new with inspired recipes that add another dimension to outdoor eating. It’s time to sizzle!
THE CURRY BURGER
Inspired by the street food of Mumbai, this potato and cauliflower patty-in-a-bun delivers sweet, roasted spice flavours with a generous dollop of creamy fresh coconut yogurt and tangy tamarind paste
The 5 best Italian sauces for summer
When it comes to turning simple ingredients into a taste sensation, Italian cooks know best. For coating pasta, topping bruschetta and more, these are the season’s go-to sauces. Bravo!
A cook’s year NEW POTATOES
These tender young tubers figure high on Gill Meller’s best-seasonal-eating scale, and his simple salad demonstrates how fantastic new potatoes can taste
“Everything tastes better in the sunshine”
While I love the fresh spring days of May, it’s June
Jason Atherton’s fennel sausage pizza
I spend a lot of time in New York City and absolutely
VENISON The sustainable one
Sourced from deer roaming wild and free, this is a roast with sustainability credentials. Here, the meat is lightly salt-cured and flavoured with mustard, pepper, juniper and thyme
The recipe hall of fame BAKLAVA
Versions of this crisp, nutty confection abound in Greece, Turkey, the Caucasus and the Middle East, but how do you reproduce it at home? Food writer and cookery expert Debbie Major tested many combinations to come up with the best
ALWAYS A WINNER Pavlova
Its cloudlike, crisp yet mallowy texture makes meringue the ideal sunnyday pudding, especially when fresh fruit comes into play. We’ve created three recipes, including a vegan version made with aquafaba. Before you ask – yes, it works brilliantly. Summer never looked so sweet…
OTHER GOOD THINGS
foodies FESTIVAL
THE UK’S BIGGEST CELEBRATION OF FOOD, DRINK & LIVE
WIN! A luxury break in Devon
Spend two nights at Northcote Manor, set in 20 acres of glorious countryside
COOK IT LIKE delicious.
WIN a year’s supply of Tracklements goodies
FREE! Nigel Slater’s GREENFEAST: Spring, Summer
Hurry! Offer ends 30 June 2019
LOOSE ENDS
Don’t let this month’s special ingredients linger in your kitchen. Put them to good use with these smart and easy ideas for jazzing up all sorts of dishes, dressings, sauces and sweets
PRIZE CROSSWORD
Complete the puzzle, take a picture and email it to
BE A BETTER COOK
BE A BETTER COOK
9 PAGES OF TIPS AND KNOW-HOW TO GET YOU COOKING SMARTER, FASTER AND WITH GREATER CONFIDENCE
White vermouth
Used in place of wine, the herbal complexity of this classic aperitif adds layers of aromatic notes to your cooking
ELDERFLOWER FIZZ
This summer refresher is easier to make than you might think. Light and fragrant, it’s a fantastic alternative to shop-bought bubbly, and has hardly any alcohol