welcome.

PORTRAIT: PAUL MITCHELL I want to talk about

If you make one thing …

A rustic galette that celebrates the culinary heroes of summer – ready in 30 minutes

APPETISERS

LOOKING FORWARD TO CAREFREE SUMMER EVENINGS?

WHAT’S ON THE MENU?

Projects editor Hugh Thompson mixes and matches this month’s recipes

OVER TO YOU

STAR EMAIL ★ Subject: Putting the planet first

delicious. discoveries

Our best recommendations from producers huge and tiny. This month there’s a hint of fatherly celebration in the air

HOT LIST

What’s new, what’s great, what we rate – including bargain buys and eco picks – all chosen by editor Karen Barnes

Roast on the coast

Champion producers

A Japanese whisky with Mike Reid

SOURCE FOR STATISTIC: MAYOR’S FUND FOR LONDON MIKE’S

Saffron roast chicken w ith dried fruit

The sweet-sour flavours of this golden stuffed chicken feel perfect for a sunny weekend – as good with salad, pickles and rice as with traditional roasties

How to survive holidays with friends

My cooking year: June

“Thank you, Dad ”

One from the heart.

The food I cook at home

Hot and cold, crunchy and tender, sweet and sour… Vietnamese food has a reputation for its unexpected combinations and full-on flavour. You’ll need a few ingredients to prepare these dishes, but once you’ve got them, they’re simple to make and can be on the table in 30 minutes

RAVINDER BHOGAL

Mark Diacono meets...

THE COMEBACK FRUIT

All too often overlooked in favour of the strawberry, gooseberries have a sweet-sour tartness, giving them a versatility other berries lack and making the green heroes a star in savoury dishes as well as sweet. Here are five brilliant reasons to put them back on the menu

Be a better cook.

The techniques and know-how you’ll glean in these pages will help take your cooking to another level. With their tips and expertise, our foodobsessed team are always keen to explain the ‘why’ as well as the ‘how’. Think of it as your monthly cookery course – but much more fun

CAESAR SALAD

No shortcuts. No cheat ingredients. Our new series takes the view that if something’s worth doing, it’s worth doing right. Each month we’ll take a deep-dive into a classic dish, delving into the processes and analysing why it tastes so good, then we’ll give you our ultimate recipe. First up: Pollyanna Coupland restores the reputation of her favourite salad

Burnt offerings

It’s well known that light charring, browning or caramelisation – the Maillard Effect – is a great way to unlock flavour from ingredients, but what about pushing that charring a stage further? Food editor Tom Shingler explains how to burn food – in a good way – alongside our food team’s creations to inspire you

Infused booze

Taking run-of-the-mill spirits and adding your own bespoke flavours is easy – and seriously rewarding. Learn how with Tom Shingler’s advice, then get inspired by six infusions that prove going beyond berries is the way forward

Caramelised maple tart

There are custard tarts and then there are maple syrup custard tarts. This recipe by Alison Roman, the US food writer with a cult following, raises a favourite finale to star status. But there’s a trick to getting the caramelisation right…

DON’T BIN IT!

The ends of jars We continue our mission

Mussels the least selfish shellfish

As a nation we eat lots of prawns, but farming them has a big cost to the environment. That’s why we recommend switching to juicy, tasty mussels: they’re grown in UK waters, they’re nutritious, they help clean the sea and, as our recipes show, they’re surprisingly versatile

SUBSCRIBE TO BECOME A BETTER COOK

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June Recipe index

106 STARTERS, SIDES & SNACKS • Burnt

PUZZLES PAGE

There’s a prize to be won and food knowledge to be tested with Hugh Thompson’s crossword and food quiz. They’re what a cuppa and cake were made for

Drinks

A celebration of UK wines, zesty wheat beers for hot days and a cocktail with a tropical kick

Susy’s best buys

To celebrate the double whammy of English Wine

Beer school Hazy days

With their fruity-spicy-zesty flavours and aromas, wheat beers are perfect for summer sipping, says expert Mark Dredge

Many hands make great wine

Warden Abbey first began producing wine nearly a thousand years ago. Now, powered by the community, its vineyard is thriving – with benefits beyond wine

SAVE 30% on Franke’s All-In food prep system

Make mealtimes a breeze with this stylish, flexible and ergonomic workstation

Make it every day.

PHOTOGRAPH: INDIA WHILEY-MORTON. FOOD STYLING: EMILY GUSSIN Weeknight-doable

A taste of summer

Warmer weather marks the end of long-simmered stews and the start of quick-prep dishes bursting with colour and flavour... Bring it on!

Raspberry ricotta cake

PHOTOGRAPH CHRIS BERNABEO For queen of on-trend cooking

Health NEWS

News, nuggets of knowledge and advice you can

THE GOLDEN RULES OF SNACKING

Ah, the post-lunch lull where energy dips and the call of the crisp or cookie tempts you to tear open that rustling packet… But snacking is so bad for your health, right? Not necessarily, says Sue Quinn, who looks at whether it’s possible to harness those powerful cravings and work them for good

Scotland’s regal route

Aberdeenshire’s Royal Deeside got its name when an enchanted tourist, Queen Victoria, bought a castle named Balmoral... Exploring the route and its spectacular nearby coastline, Les Dunn finds cute villages, a handsome distillery and artisan food producers. But first, he gets partying in The Granite City

Paper will never be erased in my kitchen

As we’re always being told, the future (and