Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 410+ of our top selling titles.
plus Unlimited access to 33000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at $17.99 per month, unless cancelled.
Upgrade for $1.48
Then just $17.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
AU
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points
58 MIN READ TIME

PRESERVE THE MEMORIES OF SUMMER

I love preserving. From the selecting of the fruit and vegetables to the final labelling of the jar, each aspect of this age-old skill thrills me. I find joy in stacking my shelves with homemade pickles, jams and chutneys then, months later, enjoying the fruits both of the harvest and of my labour.THANE PRINCE, FOOD WRITER”

READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - Sep-17
If you own the issue, Login to read the full article now.
Single Digital Issue
Sep-17
Was $6.99 $4.99
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only $ 4.58 per issue
SAVE
49%
$54.99
6 Month Digital Subscription
Only $ 4.66 per issue
SAVE
48%
$27.99

View Issues

About delicious. Magazine

The September issue of delicious. is packed with great cooking: there’s a Ukrainian feast from Olia Hercules, a relaxed Persian menu from Sabrina Ghayour, Bruno Loubet’s incredible mushroom burger, Richard Bertinet’s end-of-summer pudding and Thane Prince’s foolproof jam-making feature. Our bigger midweek section is also filled with inspiration for exciting and healthy meals that are simple to cook but deliver on flavour. Plus improve your kitchen skills with our guide to sourdough, making a pastry lattice and step-by-step biryani.

Other Articles in this Issue


Delicious UK
It’s a month of new beginnings as schools re-open,
It all started so well, didn’t it? Then we had weeks
WORDS: KAREN BARNES. PHOTOGRAPHS: MAJA SMEND, ALAMY
READ ALL ABOUT IT
Tell us what you think of delicious. (good and bad)
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
The celebrated chef talks about the people who’ve inspired his cooking and shaped his life
These pages are about us doing the hard work so you
”The new delicious. online shop was created to give
It’s not often you meet farmers prepared to take risks on growing a heritage crop that has a lot in common with a weed. But that’s what the trio behind Hodmedod’s did when they started producing quinoa, the cereal-like ingredient that’s a darling of healthy eaters worldwide. Susan Low travelled to Suffolk to find out how a brave idea became reality
In her new column, food writer Kay Plunkett-Hogge mulls over the issues that are bugging, entertaining and sustaining her this month
THE COURSE Cooking the Roux Way: Alfresco Dining, £298
The word natural holds consumers in its thrall, but the term isn’t as plain and simple as it seems. Julian Baggini gets to the bottom of some knotty terminology
A few weeks ago editor Karen Barnes and chef Raymond Blanc hosted an exclusive all-day reader event at Belmond Le Manoir aux Quat’Saisons. Here, Karen describes a day to remember…
Susy Atkins rounds up her best buys and discovers a Med trend
Are parents acting irresponsibly by imposing their own eating regimes on children? Are there actual dangers – or are they exaggerated? Sue Quinn investigates
”We all know the importance of eating nourishing food
Don’t let this month’s special ingredients linger in your kitchen, instead make the most of them with these smart and easy ideas
The culinary scene on this beautiful Balearic island is in full bloom, with a new breed of chefs embracing local flavours and innovation like never before. Kathryn Tomasetti indulges in a food-lover’s tour of blowout proportions
OTHER GOOD THINGS
How would you like to spend a two-night break by the
Join editor Karen Barnes and Mark Hix for an exclusive evening of food and wine in the Fisher & Paykel Social Kitchen
• More than 100 brilliant recipes from the original
These state-of-the-art Hotpoint appliances look great, are intuitive to use and get the job done efficiently
WHY IT’S GREAT The newest addition to the ‘rural chic’
Let’s shout about British food!
See how much you really know about the world of food
If studying medicine included learning about the preventative benefits of good eating, says health-food writer Dale Pinnock, we could reduce illness, improve patient outcomes and – crucially – save the NHS money
YOUR delicious. RECIPE INSPIRATION
The smell of a sweet pie baking in the oven is a thing to inspire childlike delight, the bubbling filling encased in crumbly, buttery pastry. Make the most of the late summer fruit harvest with these three stonking recipes: grown-up plum and sauternes, a sophisticated pear and chocolate frangipane and a crowd-pleasing jam tart
A wonderfully fragrant marinade and warming harissa gravy turn this classic cut into something tantalising – perfect for weekend feasting with friends
Classic recipes that have stood the test of time – that’s what this series is all about. We tweak and perfect the ingredients and method to get the best possible version. This month, the classic coffee shop favourite gets the superstar treatment
We’re thrilled to welcome Olia Hercules as our food writer in residence this month and next. Born in Ukraine and now living in London, Olia knows all about the connection between memory, place and taste – and the importance of being connected to your food roots. This menu recalls the flavours and techniques of brilliant cooks Olia met while researching the food of Georgia. Try the recipes and be transported
Smart tech wants to take over in the kitchen. Chloe Scott meets a bot called Moley who’s a dab hand at shellfish soup – and not too proud to do the washing-up. Interpersonal skills, though, are still a tad lacking
RECIPES AND FOOD STYLING JEN BEDLOE PHOTOGRAPHS GARETH
Transform the season’s abundant fruit and berries into pots of goodness, to be enjoyed long after the glorious days of summer have cooled into autumn and winter
There’s still time to fire up the barbie before autumn arrives – and what better excuse than chef Bruno Loubet’s flavour-packed patty, which proves beyond doubt that vegetarian food, done well, is hard to beat
Stuffy formal dinner parties not your scene? Then you’ll be a fan of Sabrina’s take on feasting for friends. These recipes from her latest book are full of her trademark eclectic flavours. Add music, colourful crockery, laughter, good friends (and maybe a glass of wine or two) and say yes to good times
When Davina Quinlivan’s father died suddenly a few years ago, the film writer and academic felt compelled to resurrect long forgotten foods from her Anglo-Burmese family, re-imagining them in her country cottage in Hampshire. These courgette fritters reconnect her to the faraway past
“Summer pudding isn’t something we have in France.
EAT WELL FOR LIFE
RECIPES CLAIRE THOMSON PHOTOGRAPHS MIKE LUSMORE FOOD
Any sausages work well here: try chicken or veggie.
It’s zingy and filling, designed to wake up your taste buds and sustain your energy
Whip up a pot of ragù, serve half for dinner and freeze the rest – it’s then a cinch to make this tasty curry puff pie another day
It’s one of the simplest recipes to make but it knocks the socks off shop-bought
Despite their name, these moreish bundles of aromatic veg encased in crisp pastry are brilliant all year round. Our lighter recipe keeps all the taste but lowers the fats and cals
Stash a pack away in your fridge, ready to be called into action to make midweek meals shine
BE A BETTER COOK
While the delicious. team are testing recipes, they’re
This dish is traditionally made with mutton, but you