THE FOOD QUIZ

welcome.

June… Ah, the joys, the joys of this

June JOY

Events, ideas, seasonal stars and ways to get you out and a-wandering in the longest days of summer

#notforsharing

10 minutes to make; five minutes to eat

WHAT’S ON THE MENU?

So many great recipes, but how do you combine them? Acting food editor Jules Mercer has ideas for your early summer get-togethers

Over to you

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APPETISERS

Bite-size news, reviews & diary dates. By Phoebe Stone

HOTLIST

What’s new, what’s great, what we rate

A cup of tea with Cherish Finden

The multi-award-winning pastry chef and Bake Off: The Professionals judge on precision dressing, perfect rice and treating people well

Chef’s secret recipe

Here’s one for burrata lovers (see p62 for more on the fresh, squidgy Italian cheese). This beautiful creation from Ambra Papa gives early-season cherries a starring role

José’s recipe for good summer times

When it comes to food designed to make people happy, no one does it better than chef and restaurateur José Pizarro. Gather friends around the table on a warm evening, cook this wonderful menu from José’s new book and savour every mouthful

Crowdpleasers Brunch Mexican-style

These fresh, flavourful recipes from Thomasina Miers are guaranteed to brighten up your weekend – for a Father’s Day feast (19 June) or any time

WOK SCHOOL

From making sauces to stir-frying, steaming and deep-frying, your trusty wok really can be a one-stop pot. Here, Jeremy Pang reveals some of his best-loved recipes and techniques

For the love of fish

Surprisingly for an island nation, our relationship with fish in the kitchen is an uneasy one. Feel the fear and do it anyway, says our columnist Debora Robertson – once the fishmonger has done his work, it’s a doddle to cook

Paul Hollywood’s BRILLIANT BAKES

Who doesn’t love a cheese scone? The Great British Bake Off judge shares five irresistible recipes from his latest book, ranging from the simple (those ridiculously good scones) to more challenging French macarons. With the help of Paul’s expert tips, you’ll be well on your way to bakes worthy of a Hollywood handshake

The squidge factor

Pull-apart, oozy-smooshy – that’s how a good mozzarella or burrata should be, says cheese expert Patrick McGuigan. He separates the pillowy winners from the bouncy-ball losers

Drinks

Italian aperitivi, wines and hoppy beers for summer

SWAT to the rescue!

At the heart of Nishkam SWAT, a charity nourishing people in need, is a humanitarian mission based on the Sikh tenets of sharing what you have and welcoming everybody in, says founder Randeep Lall

Make. Life. Simple .

Easy food for busy days. Family friendly recipes. A sweet summer bake. Leftovers all used up

Be a better cook

Indispensable tips, fresh from our delicious. test kitchens, plus wonderful DIY pasta and Michel Roux Jr’s classic French dessert

delicious. discoveries

Our team have tasted all the new products from suppliers big and small, picking out only the very best to recommend to you

Bite-size break Alpine delights

Austria’s second city, Graz, scales the heights with its turrets and spires – and also with its food, from mega-schnitzels to small plates. Add in mild summer weather and you have a recipe for a fine weekend

June Recipe index

98 STARTERS, SIDES AND NIBBLES • Burrata with

Good taste is ruining pubs and restaurants

When you go out to dinner and look around at the decor, ever get the feeling you could be anywhere? Les Dunn bemoans ‘the new bland’ and urges us to cherish those establishments that embrace individualism

Susy’s Best buys

The building summer warmth calls for cool juicy whites and refreshing reds from sunny Italy, says our wine writer Susy Atkins. And while we’re living la dolce vita, let’s be a bit more daring with our aperitivi – it’s what the long light evenings were made for. Plus there’s a fruity liqueur and a match for Jeremy Pang’s wok recipes (p36)

Hold the tonic!

The creation of a classic gin that didn’t need to hide behind a mixer – that was the mission of distiller Tom Martin-Wells, who crafted Slake Spirits Sussex Dry gin to be “good enough for sipping”... Neat idea

Beer school An ode to hops

Resident expert Mark Dredge explains the depths of flavour different varieties of hop bring to beer – there’s always a new combination to discover

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WIN British-made cast iron cookware from Samuel Groves

Cooking with cast iron skillets doesn’t just win

Don’t miss your July issue of delicious.

Make.Eat .Share

NEW! MEET DELIA ON OUR LATEST TRIP

The delicious. Travel Club has an all-new adventure for you to savour: a four-day trip to Norfolk, including a full day enjoying Delia’s Food and Wine Workshop in Norwich

Take five

There are prizes to be won and fun to be had with Hugh Thompson’s delicious. brain teasers

5 GREAT PASTA SAUCES

every cook needs to know

The more affordable steak

Good beef isn’t the cheapest meat for the barbie, but this flavour-filled cut is one of the more budget-friendly, served with a winning umami-ish butter

Black forest mud cake

Chocolate and cherries – it’s a classic combination… Fresh fruit and sweet cherry jam cut through this fudgy big-enough-for-a-crowd traybake beautifully

Use it up

Get creative with your leftovers, whether it’s half-empty jars from recipes in this issue or something you’ve made lots of

Health NEWS

News, nuggets of knowledge and advice you can trust. By Sue Quinn

Meet the nutritional dynamos

Wholegrains are loaded with good-for-you stuff and research shows they have a beneficial effect on health, yet most of us eat woefully few of them. You’ll be all ears for Sue Quinn’s smart advice on upping your intake

Filling & fulfilling

Chef Tom Walton makes clever use of beans, pulses and grains to create good-for-you veg-hero recipes inspired by flavours from around the world. Make, eat... enjoy!

Which pasta shape for which sauce?

Here’s where we share k now-how from our home test kitchens with you – the juicy bits; the golden nuggets of knowledge we’ve discussed and learned while testing our recipes this month… What’s the best shape of pasta for a particular sauce? What’s a reverse sear – and why is it a great technique to master? Plus that burning question: is a wok really the best pan for making popcorn? Find out the answers to those skillsboosting questions and more in these pages

Pasta made perfect

If you’ve always thought life’s too short for making your own pasta, think again. The whole process is supremely satisfying, and you’ll feel a proud thrill that from such simple ingredients you’ve conjured the most glorious plate of food. Are you ready to roll…?

3 ÎLES FLOTTANTES

PHOTOGRAPHS: DAN JONES. FOOD STYLING: KATY MCCLELLAND. STYLING: