welcome

PORTRAIT: PAUL MITCHELL. FOOD PHOTOGRAPH: TOBY SCOTT. ADDITIONAL

delicious. world

This month: orchard roaming, last call for food fests, kitchen kit to be won – and a heartfelt plea for boring food. Compiled by Phoebe Stone

Bring back boring food!

Trapped in an ante-upping social media quest to prove our food-lover credentials, have we lost track of what we actually enjoy eating? Ellen Manning pines for the comfortingly mundane

Meet the reader

*SEPTEMBER’S WINNER WILL BE PUBLISHED IN OUR NOVEMBER

Co ok it like delicious. (and win!)

Food editor Jen Bedloe judges your outstanding cooking from the July issue

JOIN OUR delicious. WORLD

Subscribe to delicious. today and SAVE up to 36% on the shop price

New! Online cookery courses

These learn-at-home classes make a great gift – or will help you brush up on your skills

Show them you care – with a box of ice cream

Make someone’s day with a delivery of Jude’s award-winning desserts and claim your exclusive discount

Make . Eat . Share

Recipe for four

Avodk a highball with Jay Rayner

The broadcaster, food critic and jazz pianist spills on the dangers of allotments, restaurant staff shortages – and playing with fire

Andi Oliver w rites to Edna Lewis

The restaurateur and presenter of Great British Menu pays tribute to the pioneering black American chef and food writer who championed Southern and African-American cooking for over 50 years and inspired Andi’s love of soul food

Last of the SUMMER BOUNTY

Bring on a warm Mediterranean vibe with these inspiring recipes championing September’s abundance: aromatic herbs, juicy tomatoes, fiery-fresh radishes and more

Barbecued corn

“Eating corn cobs feels very primal, like tearing meat from a rib, and cooking them over a smoky fire imparts such a magical flavour to the sweet kernels. I like the corn with this sharp damson sauce, shot through with a little chilli, cider vinegar and honey.”

How to cook like a chef

Make.Eat.Share

The cheese you need to try…

Patrick McGuigan heads to Yorkshire for this month’s cheeseloving moment –a cracking treat made using raw milk. Great on its own, it’s even better marinated on a crispy tostada

The joy of back to school

In cooking, as in life, it’s never too late to learn something new, says Debora Robertson as she embraces that fresh-new-term, end-of-summer feeling

If you make one pudding...

Inspired by the Greek dessert galatopita, our filo pie combines a light, crispy top with a sweetly rich, custardy filling. The result? Love at first sight

Make a wish!

Did you know more babies are born in September than any other month? This inspired us to give birthday cake the delicious. treatment, with recipes that celebrate autumn’s orchard harvest. And of course, you don’t need the excuse of a celebration to bake these fruity beauties

Cake culture

Style secrets

Could eating meat and dairy help the planet?

According to common wisdom, if you’re a food lover who cares about climate change, you need to become vegetarian or vegan. Is it really that simple, though? Clare Finney talks to the experts and discovers some good news – learn the facts, shop wisely and there’s a positive story to tell

Good-for-you brunches

Chef Tom Walton’s dishes for laidback mornings are loaded with nutrients to keep you going all day long. Chill out and enjoy – it’s what weekends are made for

Health matters

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

Tailor-made nutrition: the perfect fit?

Personalised nutrition is a healthy eating buzz-term these days, based on the idea there’s no single best way for all of us to eat, because everyone has different nutritional needs. Sue Quinn tries the idea on for size

Faster pasta!

Max out on flavour with these five dishes, all quick to prep and needing only a few hero ingredients and storecupboard essentials

Halloumi burgers

These quick treats may be inexpensive but when it comes to flavour they’re stuffed with riches – and wow, that sauce

Cook once, eat twice

Freeze a big batch of beef chilli and a range of gloriously satisfying meals are minutes away

Use it up

Goat’s cheese tart with red wine & onion chutney

...and more ideas for leftovers

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

Is this our best ever banana loaf?

It’s ridiculously good, quick to whip up and pretty much foolproof – plus it’s easy to adapt for almost any special diet. What are you waiting for?

Jen’s kitchen

Our delicious. food editor reveals the best stuff she’s tried from the big retailers, puts the latest kitchen kit to the test and offers crucial know-how

The science of pickling

Ready to raise your cooking game? The difference between a dish being okay and bang on point can lie in a few key snippets of knowledge – and this is where you’ll find them

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

Kitchen bookshelf

Smart ideas for every day from three new books – each with a helpful twist

The Galvins’ tarte tatin

Chris and Jeff Galvin, masters of French bistro-style cooking, show you how to make one of their most popular menu items – it’ll knock you upside-down

Preserving

Making pickle has gone from something your nan did to something fashionable Londoners do – and Kylee Newton is the preserving queen of the East End. Here are two of her favourites – plus a burger to showcase them

discoveries

The best stuff we’ve tried from indie producers you need to know about

Cheers!

Do you over chill your white wine? You’re not alone. Susy Atkins shares her expertise, latest finds – plus the bottles (and a can) you need to know about

Grape escapes

First came the British vineyards – and great British wine. Then came the vineyard restaurants, shepherd’s huts and even full-blown vineyard hotels. Here are some of the UK’s best stays, tried and tested, from the ‘English champagne region’ of Sussex to the castaway magic of the Isles of Scilly

Take five

There are prizes to be won and foodie

Not for sharıng

Recipe for one