delicious. magazine is a treasure chest filled with more than 60 tested recipes to cook for family and friends, from the simple to the more challenging, plus inspirational ideas for seasonal ingredients, food and wine matching, foodie travel hotspots, behind-the-scenes stories about food heroes and producers, interviews with chefs, and campaigns. And now there's a Be a Better Cook section packed with expert tips, techniques, step by step guides, food and product tests, useful gadgets and the science behind cooking.
Starting with the January issue 2014, delicious. magazine will publish each issue in the same month as the date on the cover. So now you can be inspired by the exciting seasonal recipes in every issue, confident you'll find all the ingredients – whether in supermarkets, food markets or your vegetable patch.
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A discount off the RRP of your magazine
Your magazine delivered to your device each month
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You'll receive 12 issues during a 1 year delicious. Magazine magazine subscription.
Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
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Articles in this issue
Below is a selection of articles in delicious. Magazine June 2016.
WELCOME TO JUNE
Sunshine, strawberries, new herbs and vegetables, trees fuzzed with fresh leaves and the countryside at its lushest… There are greens and yellows with tinges of pink, orange and red everywhere you lo...
Letter From The Editor
There’s no doubt food has the power to underpin family life. When I was 15 my mum died and I had an overriding sense of needing to keep our little household going. For the first few months I used to...
The best of JUNE
A SAFARI… IN DEVON Not only is Devon beautiful, it’s also a county of riches when it comes to food. Now you can take a gastronomic tour to explore the highlights. The focus is on artisan producers, a...
Kebabs
"They’re a genius invention: hunks of spiced meat on a skewer, grill-blackened to bring out those umami flavours to the full. No wonder the kebab is popular the world over. Just as important are the a...
INSPIRED BY VENICE…
When food editor Rebecca Woollard visited Venice, one of the highlights was the famous Rialto Market. Its riches inspired her to fill her baskets to overflowing with amazing produce, then head back to...
OLOROSO SHERRY
Years ago the Brits would buy sweet cream sherry for granny, then we went all sophisticated with light, bone-dry fino as a chilled aperitif. Now chefs have fallen for the complex flavours of this dark...