The book list

welcome.

An early food memory of mine is a

If you make one thing…

We’ve given the classic salty, spicy Spanish Basque tapa a British twist with lightly pickled asparagus for a superior summer-of-sport snack. Enjoy with a glass of dry sherry or cava

WHAT’S ON THE MENU?

Food editor Tom Shingler kicks off summer with some sunny June combos

APPETISERS

Inspiration, bite-size news, reviews and great stuff to do

Streaming this month… The Bear season 3

Chefs Carmy and Sydney from The Bear Beloved

CHEES-ONAL EATING

We’re all on message with seasonal fruit and

ANOTHER CUPPA FOR THE ROAD?

Researchers in Malaysia have been looking into ways

Good reads for picnic blanket or sun lounger

Our delicious. regulars Mark Diacono (compiler of the

PODCAST OF THE MONTH

New from Greekish author Georgina Hayden, in Family

PUB OF THE MONTH

THE GREYHOUND INN, LETCOMBE REGIS

OVER TO YOU

Subject: Make the flavour last From: Pam Kelt

MEET THE READER

“There was a sea of soup over the floor”

Have you had your first BBQ of the year?

We know the weather hasn’t been great but

WIN an ice cream machine and a pizza oven!

JOIN THE CHAT Connect with other delicious. food

Lettuce

These fresh new recipes take summer’s finest leaves firmly from supporting role to headline act. You’ll wonder what took you so long to appreciate their star quality seasonal star

YOUR LETTUCE-PACKED RECIPES

Cos wedge salad Serves 4 Hands-on time 25

Burger time

Meet your new favourite summer patty. With the

THE BIG SMOKE

Whether it’s your first barbecue of the year or you’ve been taming the flames for months already, this simple, slow-cooked pork shoulder is perfect taco fodder

Green peppers

We’re making it our mission to help you get over your food dislikes. Most people love sweet red or yellow peppers, but some say green ones are too bitter. Not when they’re cooked like this...

GREEN PEPPERS

Romesco is a fabulous Spanish sauce made from grilled peppers and almonds. While the traditional recipe uses red peppers, this vibrant green pepper and basil version has a brilliant grassy flavour that’s fantastic with crispy potatoes – or any roast veg you like

In praise of the chickpea

voices in food.

Summer’s best Turkish bake

A touch lighter than a sausage roll but with an even more satisfying crunch, Özlem Warren’s vegetarian börek brings a taste of traditional Turkish cuisine

Summer's Best Turkish bake

“This is a popular börek, especially enjoyed in

GET ÖZLEM WARREN’S NEW BOOK FREE!

WORTH £28 If you’re loving the börek on

THE CHAIN GANG

No matter how discerning a food lover you are, there’s bound to be at least one chain restaurant you love. Like our oldest friends, they’re familiar and comforting, and our relationship with them is steeped in nostalgia. Clare Finney unravels our unwavering loyalties and unpicks the reasons why some chains fall by the wayside and others are still with us, decades later

“THE CHAIN I LOVE”

Well-known food lovers reveal the places that keep them going back for more

BE A BETTER COOK

INCREASE YOUR SKILLS AND KNOW-HOW WITH THE HELP OF OUR EXPERTS. THIS MONTH: PIMP YOUR DIY MAYO, HOW TO AVOID A SOGGY BOTTOM, MAKE YOUR OWN JAPANESE PICKLES AND MUCH MORE

The joy of DIY mayo

Pimp your homemade mayo for a prawn cocktail platter

Lap cheong

Chef Yvonne explains how Chinese cooks use this fragrant sausage to add instant flavour and fragrance. Learn how to use it to elevate a stir-fried rice dish and bring the x-factor to a stuffing for peppers

Hungry for more?

See what’s happening @deliciousmag on our social channels, join our ever-growing Facebook group and find lots more brilliant delicious. recipes online

Drinks

Wines from close to home, German beers and a summery jugful

Make it every day.

Globe-trot from Vietnam to Mexico with our colourful weeknight recipes, experiment with twists on pasta and blondies, and discover a nifty fridge-raid frittata

WIN! A hotel break in the Yorkshire Dales

Enter to win a getaway for two at The Devonshire Arms Hotel & Spa near Skipton in North Yorkshire

THE FOOD QUIZ

1The culinary term demi-glace refers to a... a)

New Crunchy Hazelnut Chocolate Spread

Tasty Tastier Tastiest Spread deliciousness

discoveries

The best new food and drink from producers large and small, all tested by the team

Hot on the shelves

We take the temperature of the best new stuff from the big retailers right now

Ageing it to perfection

You can call it balsamic… Just don’t call it ‘vinegar’. This award-winning condiment from Bodegas Navarro in Spain is in a category of its own: a complex, intense drop of Andalucian sunshine

A coffee éclair with Jacqueline Wilson

Children and adults alike have a fondness for her stories. The prolific author has written over 100 books, selling more than 40 million copies in the UK alone, and her engaging tales of children and their life challenges keep on coming. Jacqueline talks chicken-keeping, her top writing snacks – and lasting memories of bad school dinners

Ruth Nieman writes to Marlena Spieler

Before Ottolenghi, there was Marlena. Cookbook author Ruth

The pastry chef with coeliac disease

When self-taught chef Rose Gabbertas rapidly ascended the professional kitchen ranks to become head of pastry, it was the realisation of a dream she thought impossible when diagnosed with coeliac disease. As part of our occasional series sharing how people cook in spite of life’s obstacles, Rose tells us what people get wrong about gluten-free – and why her condition doesn’t define her cooking

The sweet taste of summer

They’re the season’s star early fruit, but from the supermarket chiller cabinet, strawberries can be a bit lacking. Fear not! These recipes use little tricks to bring out the best of your berries and get them tasting just like they used to – juicy and full of nostalgic flavour

STEAK TARTARE

No shortcuts. No cheat ingredients. Our best of the best series takes the view that if something’s worth doing, it’s worth doing right. Each month we examine a classic dish, delving into the processes and analysing why it tastes so good, then we give you our ultimate recipe. This month: Pollyanna Coupland rustles up the French bistro classic

Scones re-invented

You might think you know the classic tea-time treat but you don’t know these light, layered savoury scones from expert pastry chef and food writer Nicola Lamb. Not only are they richly flavoured with moreish mature cheddar but they’re also studded with chunks of tangy gherkin, adding a refreshing piquant crunch

Pickling the Japanese way

When you’re served a traditional meal in Japan, you’ll nearly always be given a small bowl of pickled vegetables alongside as a garnish or condiment. These pickles add a healthy crunch and balancing acidity or saltiness to whatever else is on the table. Pickling pro Kenji Morimoto shows how simple it is to make them at home and shares three recipes to get any budding picklers off to a flying start

Getting your bakeware right

What are your baking dishes and tins made from? It matters more than you might think. With the help of our partners ProCook, Tom Shingler looks at the merits of various materials to ensure what you’re putting in the oven is cooked to perfection

The brave new world of ALTERNATIVE PROTEINS

For the sake of the planet, experts agree we need to eat less meat. But what will the growing population fill up on instead? Are you ready for lab-grown meat, fermented micro-organisms – and crickets? Ashleigh Arnott looks at the alternative proteins that are attempting to disrupt the food system

Susy’s best buys

With native wines in the spotlight this month, expert Susy Atkins selects the best of the current crop of English and Welsh bottles – plus a dreamy vineyard stay

German beers that always score

With a summer of sport ahead of us, expert Mark Dredge shares his top beers from the Euro 2024 host nation. Perfect for cheering on your team from the sidelines (or sofa)

Bring on the sunshine

With longer, lighter evenings, who wants to spend time indoors cooking? These flavour-packed favourites can all be ready in under half an hour, leaving more time for having fun

15-minute marvel

Tangy harissa can deliver a hefty kick of peppery smokiness, but tame its fiery heat with a generous dollop of the world’s creamiest cheese and you’ll have a vegetarian wonder that’s rich, punchy – and ready before you’ve even laid the table

Better blondies

If you’ve never used miso in your baking before, get ready for your life to be changed forever. The salty, umami-rich paste adds serious depth and complexity to bakes of all kinds, and here it provides a gorgeous contrast to the sweet caramel and white chocolate in these squidgy blondies

DON’T BIN IT!

When you’re boiling pasta it’s easy to tip more than you need into the pan. Emily Gussin gives your leftovers a new lease of life

IS LOW-FAT DAIRY REALLY BETTER FOR YOU?

It’s one of the most debated topics in

Health NEWS

News, nuggets of knowledge and advice you can trust

Down by the riversıde

Over the bridge, The Angel pub, a little

Recipe index

Vegetarian & vegan • Chipotle black bean and

PUZZLES PAGE

There’s a prize to be won and food

Natural doesn’t mean good!

WHAT DO YOU THINK? Have you screwed up