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A word that sums up this Easter issue, which has so many new things to tell you about. First, a tactile moment: feel the paper the magazine is printed on… It’s thicker and it’s glossier – to show off the food pictures in even more glory. Then, if you turn to the back you’ll find an extra 16-page Collector’s Edition of glorious new chocolate recipes. The beauty is, the section is printed on extra-thick paper and each page is perforated so you can tear out just one or tear them all out. Big thanks to experts Richard Bertinet, Edd Kimber, John Whaite and Paul A Young who’ve created, with the delicious. team, recipes so luscious I guarantee you’ll want to speed-melt chocolate. My top choice is the pretzel caramel shortbread – salty, sweet and gooey, yet crisp. Look out for part two next month: brilliant bread. And do tell me what you think, as this is about making your chosen magazine something to treasure even more.

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About delicious. Magazine

The March issue has inspirational ideas for the Easter Bank Holiday: gifts, chocolate eggs and the best brunches, lunches and family feasts. Enjoy recipes from Nathan Outlaw, José Pizarro and Vivek Singh – then dive into 16 pages of the best chocolate recipes ever. Plus there’s plenty of light and healthy recipes to help power you through the cold weather and our guide to making scotch eggs and the GBBO bamboozler, sweet flaky kouign ammans.