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Join us at the delicious Festival of Food & Wine

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It’s going to be the food event of the summer!

Get ready for a feast of fun with celebrated cookery stars, the best food stalls and topclass horse racing
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Other Articles in this Issue

Delicious UK
When it comes to cooking, for most people I talk to
There’s a fair bit of eating in new film Hampstead:
Cook the cover this month and you could win a gourmet
Delicious. readers joined members of the magazine’s team for a special evening of film and feasting at London’s BAFTA 195 Piccadilly
Celebrate the countryside in style with gourmet food, inspired entertainment and a luxury stay
Help us find the best food shop in the UK – and win a stay in London
Order online at Quote
No one has much time at the end of a busy weekday – which is where we come in (but not to cook it for you – sorry!). These dishes can be on the table in quarter of an hour from a standing start
If you’re cooking one of our roast chicken recipes
Make up to 48 hours in advance and reheat over a gentle
This recipe can be made from scratch in 40 minutes, and the bonus is that you have a second pie to freeze for another day. Ideal for when you’re trying to get ahead for a busy week
Half a dozen eggs can be a midweek lifesaver – they’re quick to cook and oh so versatile
The joy of discovering how good it can taste to eat
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
See how much you really know about the world of food
Tell us what you think of delicious. (good and bad)
“These pages are about us doing the hard work so you
The meat maestro headed up acclaimed barbecue restaurant Smokehouse Islington and last year opened Temper in London’s Soho. He talks long days, prime cuts and feeling the heat
When the Park family won a delicious. Produce Award last year, they little suspected that, a short while later, disaster was about to strike their business. Susan Low travelled to Low Sizergh Farm in Cumbria to find out what happened
Have you ever thought about why you appreciate a delicacy? Is it because it’s a rarity? A treat? Something to look forward to? Food-loving philosopher Julian Baggini wonders how much abundance mars our enjoyment of what we eat
Need inspiration for Father’s Day? Here are food and drink courses for gifts with memories attached
Dan Barber is the chef of the moment who’s getting diners to think hard about what they consider edible. He believes chefs need to be agents for change, as well as arbiters of taste – as Susan Low discovers
Susy Atkins rounds up the hottest wines, new ideas and trends
Can certain foods take the heat out of inflammation, a condition now linked to a wide range of chronic health problems including heart disease and Alzheimer’s? Some headlines suggest combating it is as easy as sipping a daily cup of turmeric tea – but is it really? Sue Quinn investigates
When Martin Morales invites you to eat your way around
Around the world a new breed of food lover is inviting visitors to get a taste of local culture by hosting foraging walks and courses in wild food. Lorna Parkes goes in search of the edible landscape
The Italian issue
It’s the 21st century, so how come women are still being bullied into losing weight for their wedding day? Olivia Potts is one bride-to-be and food lover who’s standing up against this culture of shame and saying loud and proud, “Take me as I am!”
These are best eaten on the day they’re made. If you
Buy the best bird you can and it will repay you with great meals. Here are three new recipes that celebrate roast chicken’s simplicity and crowd-pleasing flavor
Letter writing is an endangered art. In the rush to email, text or tweet, sitting down to put pen to paper is a rare indulgence. To change all that we invited three food writers to pen a note to someone – living or deceased – who’s inspired their cooking. It’s not something that can be done in 140 characters or fewer, and it’s so much better as a consequence
Richard H Turner, the man from meaty London restaurants Hawksmoor, Pitt Cue and more, takes the cheeseburger and turns up the dial to 11 with this recipe from his new book. It’s a labour of love, with quite a few elements, but take one bite and you’ll know your time was well spent
COMING IN… Beetroot • Runner beans • Courgettes • Aubergines
When produce is this fresh, this abundant, who wouldn’t want to get stuck into cooking recipes where veg are the star of the show – especially if cooking is what you do for a living. Five of our favourite cooks share their best recipes celebrating vegetables in all their glory – and reveal which they could live without
Last month Gill Meller shared his love of the great outdoors. This glorious June, in his second stint as our food writer in residence, the author and River Cottage cookery teacher has created a sublime three-course feast designed to be carried outside at the first glimpse of sunshine. Gather your friends – an afternoon of joy is in store
These tools are like old friends – we’ve been through a lot together and I know they won’t let me down
“Back in the day my mum and grandad had a food stall
Memories of childhood summers in Crete, running to fishing boats to see what they’d caught… That’s what this fish stew means to Marianna Leivaditaki, head chef of Morito in East London
This series focuses on classic recipes that have stood the test of time. We test various versions, honing, tweaking and perfecting the blend of ingredients until we find the best possible version. This month, chewy yet crisp chocolate chip cookies get the superstar treatment
That’s this Norwegian beauty’s official name, and we’re not disagreeing. This is a celebration cake – a cake for a crowd. It was a happy moment when food writer Maria Villmones Bondeson agreed to share the recipe
While the delicious. food team are testing recipes they often debate the best ways to do things, as well as answering cooking questions that arise in the test kitchen – questions such as “Is it possible to colour batters and icings without resorting to artificial colourings?” And “What’s the equivalent of pork belly when you’re buying lamb?” It’s the kind of information you won’t find anywhere else, and it will take your cooking to the next level.
If you’ve never made paella, I urge you to try this
Explore a different side of Italy by getting to know sunny South Tyrol, home to stunning panoramas and more than its fair share of Michelin stars