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Find the complete article and many more in this issue of delicious. Magazine - April 2018
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About delicious. Magazine

The April issue of delicious. is here to take you on exciting taste adventures. Diana Henry recalls how her passion for French food was love at first bite, James Martin discovers cheesy meatballs in Texas and Ravinder Bhogal cooks exotic sweet and savoury recipes using caramel. Closer to home, Gill Meller puts pigeon back on the menu and Debbie Major flies the flag for the great British macaroon. Plus, Dan Doherty’s new roast chicken, easy midweek meals from your freezer and much, much more.

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Other Articles in this Issue

Delicious UK
Do you remember the first time something you tasted
Stashing away a few shortcut ingredients in the freezer makes light – yet still flavourful – work of weeknight cooking
Jazz up a thrifty pack of chicken drumsticks with a tangy storecupboard marinade
Don’t be tempted to reach for the ready-meal – this spicy, wholesome bowlful is ready in no time
Feel nourished on a fasting or lighter-eating day with this cheering bowlful
Make a big pot of this satisfying dhal and enjoy half now, then freeze the rest ready to make a veggie curry later
Keep this versatile ingredient in your fridge to create exciting weekday meals
A low-carb diet shouldn’t mean a no-carb diet, says Annie Bell. You just need to tweak things to achieve a better balance – and these glorious meat-free recipes do that in style
Our less calorific, fibre-packed version is simple to make and just as comforting as the original
…tickets to see The Guernsey Literary and Potato Peel
Delicious. ONLINE SHOP
Tell us what you think of delicious. (good and bad)
“These pages are about us doing the hard work so you
2017’s Great British Bake Off winner reveals her fondness for patisserie, competitive cycling – and Prue Leith
Severn & Wye Smokery won a delicious. Produce Award for its outstanding, sustainable oak-smoked haddock. Susan Low travels to Gloucestershire to discover how a traditional British ingredient has reclaimed its place as a breakfast of champions
She’s not one to suffer from Seasonal Affective Disorder, but this month, columnist Kay Plunkett-Hogge can feel her sap rising
The days when a dinner party meant black ties, best silver cutlery and passing the port are long gone. These days gatherings around the table are a lot more laid-back. That doesn’t mean anything goes, though, says food writer and veteran dinner party-thrower Debora Robertson. Here’s how to avoid a contemporary faux pas
It’s the holy grail of the food industry: a low-calorie, safe alternative to sugar that tastes just as good. With mounting concerns that sugar is fuelling the global obesity epidemic, the range of alternative sweeteners is growing. But, asks Sue Quinn, are sugar substitutes all sweetness and light – or do they come with a bitter aftertaste?
THE COURSE Spanish Tapas Temptations, £85 for one-day
‘It’s not the destination but the journey that counts’ – or so the saying goes. But for the highly food-motivated, it’s what’s waiting on your plate at journey’s end that is most important. Here, chefs and food writers Russell Norman, Tim Anderson and Nuno Mendes share the destinations and dishes that have inspired them most
WHY IT’S GREAT First impressions count, they say, and
The new raft of no-bookings restaurants are annoying enough without the additional irritation of power-tripping door staff, says writer and food lover Lauren Bravo
It has an undeserved reputation as a tricky dish but risotto is easily put together from storecupboard items: rice, stock, butter and parmesan. Here, we push the boat out with a creamy goat’s cheese number, an all-in-one crowdpleaser made with chicken and bacon – and our cover star, a vibrant celebration of spring
“Simon Hopkinson’s Roast Chicken and Other Stories*
Some famous people are immortalised by a statue or blue plaque on a building. But, in our book at least, the real winners ensure their fame echoes down the ages by having a dish named after them. Rebecca Woollard discovers the stories behind some of our best-loved dishes – and gives these classics a new twist while she’s at it
It’s uncanny how a particular smell can, in a split second, trigger recollections of times gone by. Or how a much loved cooking utensil can come to symbolise a part of your history you never want to let go of. Here, the delicious. team share the objects that spark edible memories for them – with recipes to go alongside
British cookery expert Debbie Major turns her hand to traditional macaroons, tweaking the recipe until she finds the definitive version with a sweet crunch and a soft, yielding centre. Then, over the page, she whips up a hazelnut version sandwiched with indulgent chocolate ganache
“With its elegant stems and heather-like tops, this
He’s made an art of celebrating the fruits of land and sea and, as group head chef at River Cottage, he’s well attuned to eating with the seasons. This month Gill turns his attentions to wood pigeon, a truly wild meat that works well with a variety of spices and flavours
Ravinder Bhogal launches her two-month residency with recipes based on magical, golden, bubbling caramel. They’re glamorous, gorgeous and, like the film that inspired them, just a little bittersweet
The joys of ripe Mediterranean fruit are just one of the things food writer Diana Henry reminisces about in her new book of menus and memories, How to Eat a Peach. The eagerly awaited work combines her love of food and lust for travel, twin passions nurtured from her earliest days. The menu she shares here is inspired by her many journeys to France, where she lost her heart as a teenager and which lays claim to it still
When James Martin headed Stateside for his new book and TV series, he set out to show us all how great the country’s food is – and the good ol’ US of A didn’t disappoint. This larger-than-life Texan recipe is the pinnacle of crowdpleasers – an ideal end-of-week treat
Inspired by her father’s kitchen tales of decades past and drawn to far-flung family members, journalist Kemi Bamgbose traces the trail of her dad’s much-loved dishes – from London to their roots in West Africa and Brazil
Order online at Quote
It’s your chance to make a difference, and nomination is quick and easy. Go online and tell us about your favourite local food hero for a chance to win a cooker worth £1,300
Cook any recipe from the magazine this month and send
Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas
Experience seven nights of all-inclusive luxury, with fine dining and wines, at Sandals Grenada Resort & Spa, one of the top hotels on the lush island
• Three celebration cakes – just in time for a certain
See how much you really know about the world of food
While the delicious. team are testing recipes, they’re
“Katsu curry, a crunchy, breadcrumbed-and-fried fillet