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Why picnics aren’t worth the bother

a good rant.

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delicious. Magazine
July 2018

Other Articles in this Issue

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FROM: Ceri Mortimer delicious. is the only food magazine
“These pages are about us doing the hard work so you
The restaurateur, chef and MasterChef: The Professionals judge on climbing papaya trees, being a parent and following her dreams
A trinity of disasters saw London’s oldest smokehouse, H Forman & Son, threatened with extinction. Its indefatigable proprietor explains how traditional values helped its survival
Our regular columnist is down with the big-city restaurant scene, but when it comes to a good feed in a friendly spot she likes to keep it local
Some cooking queries just aren’t satisfied by the ‘I wonder what happens when I try this…?’ style of kitchen experimentation. We asked, via Twitter and Facebook, for your niggling food-related conundrums, then put the best of them to kitchen guru Debora Robertson (and friends)
Susy Atkins rounds up best buys and top summery cocktails
WHERE The Foodworks Cookery School, near Cheltenham
New Brunswick, on Canada’s east coast, is the historical land of the Acadians, early French settlers of North America. It’s a place of big skies, blue ocean and peaceful rivers, and those waters teem with wonderfully pure seafood. Hugh Thompson hits the Trans-Canada Highway and tries it all, from the workaday (smelts and mackerel) to the luxurious (caviar and lobster). Around here they like to eat it fresh… Very fresh
High summer is upon us and festival season is in full
Independent cafés, craft breweries and restaurants with seasonal, fiercely local menus have turned Yorkshire’s biggest city into a food hub. Lorna Parkes explores the hotspots to check out
Whether you’re cooking in the kitchen or out on the barbie, summer’s the time to get grilling and create a feast with an outdoor vibe. These three kebab recipes are guaranteed to put smiles on faces
The combination of anchovy and sage is known in Italy as ‘il tartufo di pescatore’ or ‘the fisherman’s truffle’. Add a beautiful buttery whole roast plaice along with waxy new potatoes and salty sea vegetables, and you have a real catch on your hands
Fishcakes are all about thrift, says Debbie Major. They evolved during times when expensive fish needed to be padded out with cheaper ingredients to make money go further. As with many recipes borne out of frugality, they have timeless appeal, making them more than worthy of a slot in our recipe hall of fame
Long bright days, fresh air, great food on the table, chats and laughter, candles lit as twilight falls and blankets are draped around shoulders… The Scandinavian way of life has a certain aura about it. It’s all about balance, and when summer arrives this food from northern climes bursts into big, bold, colourful life. Mix and match these new recipes from Brontë Aurell and let the sun shine inside as well as out
In the second part of her delicious. residency, Felicity Cloake travels across La Manche and takes a two-wheeled tour from the Alps to the Atlantic, then serves up un petit menu of seasonal Gallic dishes to entice you into the wonderful taste of France
British cookery expert Debbie Major conjures up recipes that showcase summer’s much adored but short-lived fruit. Cherries are having a proper revivial – and about time too
During his 11 years at River Cottage, our resident columnist has made an art of knowing how to show off seasonal food to its best advantage. This month he turns his attention to trout in all its fresh and flavoursome glory
What’s not to like about a book club – especially when getting together with friends to discuss a novel’s merits (or otherwise) is accompanied by great food and a cocktail or two? Food editor Jen Bedloe and her co-conspirators turned their book club into a food moment to remember – and now you can do the same
Moroccan food blogger-turned author Nargisse Benkabbou shares a North Africanspiced burger that will be a big hit on your barbecue. “I love mixing Moroccan flavours with Western dishes”, she says. “Fusion food reflects the world and age we live in, and I find it immensely comforting and tasty. This burger, which combines beef with spicy merguez flavours, is just such a creation. I think you’re going to like it”
Chef Peter Gordon grew up in New Zealand, where he was inspired by mum Timmy and her fantastic baking. Here, as his mum prepares to celebrate her 80th birthday on 19 July, the king of fusion cooking pays tribute to Timmy’s own clever hybrid
Join delicious. editor Karen Barnes and the master of fusion cooking in the heart of London for a three-course dinner matched with top New Zealand wines – it’ll be a night to remember
Get two years for the price of one
Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas
Enjoy award-winning food, country house splendour and a wealth of history on the doorstep
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See how much you really know about the world of food
Is it possible to magic up a nutritious, satisfying supper in less than a quarter of an hour? Yes it is, and these five recipes prove how simple it can be
The sweet, warming flavours of this recipe recall simple Greek cooking and the tangy feta and olives make it a satisfying veggie supper
This summery dish makes the most of aubergines in their prime
Rich savoury flavours combine with nutritious ingredients for a satisfying supper
Delicately fresh and sweet, this cooling soup is a summer stunner
The secret with this beauty is to bake the case the night before so it’s only 10 minutes’ work to finish it off before everyone can dig in
A lighter take on the classic barbecue side, with a fresh herby dressing
Olives aren’t just for nibbling on with drinks. The salty, umami characteristics of marinated olives give a burst of flavour to weeknight meals
A low-to-moderate intake has long been hailed as a way to protect against heart disease, yet official advice states there are no grounds for drinking any form of alcohol for health reasons. So can a good bottle of cabernet sauvignon keep our arteries unclogged, or do alcohol’s risks outweigh any benefits? Sue Quinn uncorks the debate
Spicy, aromatic and fresh, Thai food lends itself brilliantly to meat-free cooking, especially at this time of year when vegetables are at their peak. These recipes from Saiphin Moore’s new book will add zing to your mid-summer mealtimes
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 can you do with tomatoes that are past their best? How do you make pastry in summer? How can you make tofu more interesting? Who has a good barbecue sauce recipe? It’s the kind of information you won’t find anywhere else, and it will help take your cooking to the next level.
These beauties will be met with oohs, aahs and ooh-la-las – and they taste every bit as good as the ones that grace the windows of Parisian patisseries
There’s nothing quite like the tantalising aroma of
Enter our competition and you could win a Broil King Regal S590 Pro gas barbecue, together with a portable barbecue and a host of accessories