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

Enjoy a bank holiday bonanza with the May issue of delicious. – there's the ultimate rainproof picnic, global dishes from Ravinder Bhogal and a crayfish feast from Gill Meller. With new recipe ideas for pesto and asapargus, a Cornish crab rarebit and herby saddle of lamb, spring has truly sprung. After the strong comes the sweet – three bakes fit for a Royal wedding, an insanely good rhubarb, lime and ginger custard tart, and Nutella doughnuts. That’s why delicious. is the UK’s best food magazine.

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Other Articles in this Issue


Delicious UK
One of the joys of working on delicious. is having
…eating a meal at a table suspended 30 metres above
NO FADS, NO UNREALISTIC HEALTH CLAIMS… JUST 20 INSPIRING
These short-order recipes, each made with five key ingredients, add bang for their buck in terms of looks and flavour. All we’ve added are olive oil and seasoning from your kitchen cupboard
A zen-like recipe for when you’re in need of a nourishing solo supper that’s ready in a flash
Easy to throw together and super-nutritious, this recipe is a healthy-supper winner
A steak sandwich hits the spot every time – and it’s even better with the knowledge that it can be on the table in half an hour
Turn the handy pantry staple into one of these packed-with-flavour meals
Get ahead with midweek cooking with a big batch of classic chicken stew. Freeze some, then turn it into a fruity tagine
Just when you thought there was nothing left for the wellness movement to recommend we eliminate from our diets, along come lectins – a group of proteins being dubbed ‘the new gluten’. But what are lectins, and should we avoid them? Sue Quinn investigates
“For as long as I can remember the kitchen has been
All the yum-factor of a classic smoked fish patty, with less fat and far fewer calories
READ ALL ABOUT IT
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
These pages are about us doing the hard work so you
Tell us what you think of delicious. (good and bad)
While working on a farm in the wilds of Sweden, Grant Harrington discovered how to create gold – a creamy, yellow cultured butter with a taste that puts a smile on your face. He knew then it was his destiny to spread the word (and the butter) back in the UK
The former hard-living restaurateurturned family man and Great British Menu judge salutes good home-grown food – and the joy of gratin potatoes
Our columnist Kay Plunkett-Hogge contemplates staging a foodwriting world cup in recognition of recipe books long held dear
‘Eat with the seasons’ has become a mantra for people who care about their food and eating well. But, asks food writer Emma Sturgess, are purists missing out on much deliciousness by sticking to the seasonal-eating rulebook? After all, the times – and the seasons – are a-changin’
This month sees the start of ‘the season’ at the famed West Sussex estate. But behind the racing and razzmatazz is a working organic farm and a team who have long pioneered better farming and eating in Britain. Susan Low unearths the story
Stand-up buffet, sit-down supper; British, American, mid-Atlantic: there’s a lot of speculation surrounding the food that guests might expect at the wedding of Meghan Markle and Prince Harry this month. One thing’s for sure: there’ll be a wedding cake, and in cakey matters the royal family have always set the fashion for the nation. Dr Annie Gray investigates the history of this centrepiece confection
Susy Atkins rounds up best buys and top English wines
Pink English fizz
THE COURSE Market tour, cooking class & lunch,
Wandering chef Rosie French jets to Los Angeles in search of sun, fun and fabulous food – food that doesn’t require fabulous wealth to enjoy. Follow in her footsteps, from Venice Beach to Sunset Boulevard
Once a favourite for stag-do revelry (which made it a no-go for the rest of us), the Estonian capital has matured into a chic city-break destination. Katrina Kollagaeva hits the hotspots
16 EXTRA PAGES OF RECIPES & KNOW-HOW: COOK THE
Offering unwanted advice, meddling with ingredients, questioning the timings… If you’re planning on cooking over the May bank holidays, says Christina Quaine, beware the looming kitchen botherer
YOUR RECIPE INSPIRATION
A jar of pesto might be a great storecupboard ingredient but it’s also easy to make – and DIY versions give you the opportunity to get creative. These recipes will get you started but don’t stop there – let your imagination run riot
Put a fresh spring spin on the Sunday roast with this knockout dish of tender new-season lamb with herbed stuffing and crispy roast new potatoes. It’s a guaranteed crowdpleaser
Who invented eggs benedict is a matter for debate, says Debbie Major – but what’s not up for argument are the ingredients: two lightly toasted English muffin halves, good bacon, poached eggs and velvety hollandaise. It’s the best way to kick off a long weekend
RECIPES AND FOOD STYLING OLIVIA SPURRELL PHOTOGRAPHS
RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS
He’s made an art of feasting on the fruits of land
In the second part of her residency, chef and writer Ravinder Bhogal proudly raises a fork to those who have transformed the nation’s cooking, introducing ingredients and flavours from far-flung lands
For Turkish Cypriot chef Hus Vedat, cooking börek is like a magic carpet ride straight back to his childhood, and memories of time spent in the kitchen with his grandmother
You can’t go wrong with any snack that involves a crisply toasted slice of good bread as its base. But top it with a sublime combination of sweet-savoury crab and other good Cornish things and the taste experience is a heady one. Dare we say it’s a must-try…?
The magic combination of sweet custard and tart candy-pink rhubarb is a classic flavour match, but we’ve added a next-gen twist with the zing of fresh lime and a touch of stem ginger. We think it’s a winner!
There are times when a showstopping cake is the most fitting tribute. This month’s royal wedding is one, of course, and the warmer days bring countless occasions (weddings, birthdays and more) to pull out the stops and celebrate with a wow-factor cake. We asked three great cooks to devise three very different creations… Whether you’re new to cake making or already a bit of a pro, this is your moment
OTHER GOOD THINGS
Hurry! Offer ends 31 May 2018
Enjoy a river cruise, spa treatments and three nights of sensational food – put these dates in your diary
Cook any recipe from the magazine this month and you
Food festival season is upon us at last: time to relax in the sunshine with family and friends, sampling the best local food and drink. And this year you can meet delicious. too
See how much you really know about the world of food
BE A BETTER COOK
8 PAGES OF TIPS AND KNOW-HOW TO GET YOU COOKING SMARTER, FASTER AND WITH GREATER CONFIDENCE
While the delicious. team are testing recipes, they’re often debating the best ways to do things, as well as answering cooking questions that arise in the test kitchen. What’s the best way to boil potatoes? Why do chefs spoon butter over pan-fried meat at the end? What are micro herbs? And what’s the difference between free-range chicken and organic? It’s the kind of information you won’t find anywhere else, and it will help take your cooking to the next level.
PHOTOGRAPHS MIKE ENGLISH FOOD STYLING LOTTIE COVELL