welcome.

June: the month of summer berries, chilled rosé,

The delicious. manıfesto

The values underpinning everything we do and everything we are

Hide and sleek

Master your culinary creations with the NEFF Slide&Hide, the world’s first oven built with a unique disappearing door

Made for sharıng

Recipe for two

STYLE SECRETS The outside table

Whether you have a palatial plot or a balcony made for two, Laura McLeish picks the pieces to turn your outside space into a chic, comfortable and inviting spot for al fresco dining

SUBSCRIPTION ORDER FORM

Who doesn’t look forward to getting a treat

Wagyu beef to your door

Save on beautifully butchered meat from the respected Worstead Estate

Appetite for change

Meet the good folk doing good things in the world of food

Transform your cooking skills online

Take a professional online course from your own kitchen with top cookery school WhitePepper Online and delicious

Take five

PRIZE CROSSWORD NO. 29 Complete the puzzle, take

Not for sharıng Recipe for one

Get  into the dirty vegan vibe with this mountainous treat. Everyone else: hands off!

delicious. world

News •  Views •  Cook &  win •  Meet  the  reader •  Diary dates • Talking point • And more…

From the mailbox…

THIS MONTH’S STAR EMAIL WINS... …two boxes of

Cook it like delicious. (and win!)

Food editor Jen Bedloe judges your brilliant attempts at recipes from our April issue

Why has MSG been demonised? It’s so good!

The talking point

How to be good company

It’s been a while, but Debora Robertson is ready to dust off the serving platter and set the table. Have we forgotten our table manners, though – and will anyone even care?

A glass of wine with Tom Rhodes

The MasterChef 2021 champion and Nando’s manager on his cooking obsession, admiration for Marcus Rashford and killer dance moves

Fire up the grill

Re-ignite your passion for the barbecue with these fresh new ideas (it’s all about the spice rubs). And if the sun doesn’t play ball, follow our tips for how to cook indoors

June’s best Crunchy pickles

Warm sunny days turn the mind to eating outside and barbecues – and what better accompaniment for the pies and pasties of picnics and juicy burgers hot and smoky from the grill than Gill Meller’s sharp, crunchy homemade pickles

The island of Sicily Markets, mountains & magical memories

This rocky isle at the tip of Italy’s boot has bewitched chef Ben Tish over the years with its special charms. In his new book he explores Sicily through its food, with dishes that use ingredients produced by the rich soil, plentiful sun and sparkling seas, and falls in love with the Mediterranean way of life

Get ready for la fiesta!

Tortillas are great party food, whether crispy and filled as a taco, wrapped around beans and rice as a burrito or baked as enchilladas… Serve up your favourite, plus moreish nachos, zingy cheesecake and one of our colourful margaritas

The easy roast for 2

“The Sunday roast is about as British as traditions come. Comforting and built for a crowd. But if, like me, you often find yourself cooking for a party of two, consider my riff on a classic pork roast. Fuss free, with summery flavours – and a bit special”

The veggie Sunday lunch

It’s a double carb love affair – rich, creamy dauphinois potatoes meet the most moreish, crumbly cheese pastry. Serve this knockout pie with simple steamed greens or a seasonal salad

Introducing the... Eton mess roulade

Roll on summer entertaining with the perfect pud to share with family or friends in the garden (just pre-order the prosecco and sunshine)

Letter to a food legend

James Ramsden, co-owner of London restaurants Pidgin and Sons & Daughters, recalls the moment he was inspired by the culinary wordsmith Nigel Slater to write about food – it involves a recreation of the “Homer Simpson bowling ball experience”. Read on and all will become clear

Eat your way to better health

Choose ingredients full of vitamins, minerals and flavour, and a plant-based diet can be your ticket to good health. Dale Pinnock, aka the Medicinal Chef, shares great-tasting vegan recipes that also provide key elements of nutrition

Health matters

News, nuggets of knowledge and advice you can trust. By Sue Quinn

How to shake your salt habit (without losing any flavour)

It’s something we can’t live without and it makes food taste great, yet in the quantities we’re consuming salt at the moment, it’s killing us. Sue Quinn looks at how we can be healthier in our seasoning without making food taste bland

The weeknight picnic

If you fancy heading to the park (or the garden) for some cross-legged dining, here are some packable dishes to enjoy. And if it’s Friday, rosé is allowed too (see p120)

Use it up Veggie fritters

Light, crispy fritters made from the parts of vegetables you’d usually throw away – this is what we call ‘a-peeling’

...and more ideas for leftovers

Simple, savvy ways to use up the open, partly used bits and bobs left over from some of the recipes in this issue

Easy bake special Straw berry delights

Get fruity with classic teatime treats for the cake tin or bake sale that are simple enough to make with the kids

Jen’s kitchen

Fresh from her test kitchen, delicious. food editor Jen highlights the best stuff she’s tried from the big retailers, celebrates jersey royals and shares her tips and tricks

PICKLING: the lowdown

Before you try Gill’s recipe on p36, here’s

What I’m loving on the shelves

TASTE OF THE LEVANT If, like me, you’re

Food geek

Ready to raise your cooking game? In this series we  equip you with the science to ensure success every time

The technical bake Saffron buns

“These sweet golden yellow buns, served hot with clotted cream or good butter – plus a cup of afternoon tea – are pretty close to heaven”

Thanks, Dad! x

Show your gratitude to the food-loving father figures in your life with the best bottles, books and gourmet gifts

Kitchen bookshelf

Give yourself some summer grilling inspiration with three new reads on al fresco cooking

WIN a romantic stay in Cornwall

Unwind on a two-night getaway at the charming Grade II-listed The Alverton Hotel

Green kitchen

Katy Salter is on a mission to help us all be more ethical in the way we cook and eat. Her advice may change your life

5 of the best Pizza ovens

These babies get HOT – and that’s what gives you the crucial crisppuffy-blistered combo. They’re all portable for camping hols too

UK cheese tour

…with Patrick McGuigan. This month’s headline act on the cheese stage will rock your world

Cheers!

Susy Atkins picks her bottles of the month, suggests visiting a vineyard near you and explains why we should be feeling in the pink this summer

Fine times amid the vines

Put English Wine Week, Saturday 19 to Sunday

Bottles of the month

Drinks for BBQs and outdoor parties – and a crisp alternative to sauvignon blanc

The taste of summer in a glass

Looking for something to mix with prosecco this summer by the barbecue? How about an award-winning raspberry liqueur, not from France but Fife

June Recipe index

100 STARTERS, SIDES & NIBBLES • Beetroot, walnut