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12 MIN READ TIME

Sherry vinegar

GAME-CHANGER INGREDIENT

THE FLAVOUR CREDENTIALS

RECIPE AND FOOD STYLING: SOPHIE AUSTEN-SMITH. PHOTOGRAPH: MYLES NEW. STYLING: LUIS PERAL
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About delicious. Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.

Other Articles in this Issue


Delicious UK
SUBSCRIBE TO delicious. magazine and get a FREE Tastecard
Ruth Reichl edited one of the most prestigious, groundbreaking
READ ALL ABOUT IT
Katy Salter’s call to ‘use or lose’ independent local
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
The expert patissier and owner of one of London’s best cake shops on troublesome wedding cakes, taking risks and a memorable voyage
How do you decide what to buy? Everything you see and read about here has been chosen from the hundreds of products we see, test and try out. Only the most useful, most beautiful and best value for money make it onto these pages
Chef and restaurateur Henry Harris had long coveted a special handmade kitchen knife but wasn’t sure if he would ever get his hands on one
We’ve all been there: people sitting at the table while a hot mess is being rescued in the kitchen. No one aspires to failure, but sometimes getting it wrong can shape your skills forever. Debora Robertson salutes trying, failing, learning – and carrying on with dinner regardless
What’s it like to have to flee your home and country in search of safety? Food writer John Gregory-Smith travels to Lebanon to meet Syrian families who’ve taken refuge there. Against a backdrop of the most challenging circumstances, he discovers how, with the help of the World Food Programme, refugees are working hard to keep spirits high – and their food traditions alive
THE COURSE A baking masterclass with Eric Lanlard (£75
Spend two nights at a classic country house hotel set in eight glorious acres of gardens and parkland
If this tiny group of islands in the Med has escaped your attention, it could be time to rethink your bucket list. Food and travel writer Fiona Sims finds there’s change afoot that makes Malta a compelling destination for anyone who loves culture and gastronomy
WHY IT’S GREAT After a wild and wet drive through Snowdonia
WHY IT’S GREAT If you equate Tuscany with crowds of
YOUR RECIPE INSPIRATION
What better way to celebrate a classic movie than with a recipe devised by its director? Food writer Kay Plunkett-Hogge and movie buf Fred Hogge settle in for a night of thrills, spills, romance – and pastry
You can knock them up in 45 minutes from start to finish, making them the pick of the bakes. And if you’re not sure whether it’s cream or jam first, our limoncello number avoids the issue as the whipped cream is already generously rippled with zesty lemon curd. Divine!
May’s two bank holiday weekends offer the chance to cut loose from the workaday routine and swap the same-old, same-old for fun new dishes that cry out to be devoured round the campfire. Whether your adventure takes you deep into the great unknown – or just to the end of the back garden – is up to you
RECIPES AND FOOD STYLING SOPHIE AUSTEN-SMITH PHOTOGRAPHS
Gill Meller makes a visit to his gooseberry patch, picks the first early berries, then heads straight to the kitchen, emerging with a cake that doubles as a pudding, heralding soft summer days
May is Georgina’s favourite month – and with two bank holidays, brunch is her favourite way of entertaining friends. You can spend more time at the table and, food-wise, anything goes… Sweet or savoury? Coffee or cocktails? You can do whatever you want; there are no rules
This hot and sour fish curry is the kind of easy-to-prepare yet impressive dish every cook should have in their repertoire. Delicately spiced, aromatic and rich with Bengali flavourings, it’s a bowlful to fire up the senses – and satisfy the soul
For maths teacher, blogger and dedicated baker Philip Friend, the kitchen is his happiest place, especially when celebrating the craft he learned from his gran and his mum
For nearly two decades, Lindsay Nicholson had a split personality when it came to food. By day, the magazine she edited championed home-cooked family meals – but by night, on her own, it was all too often the ping of the microwave that heralded dinner. It was only when cooking became a form of solace and escape that she discovered how pleasurable it could be
Re-create our cover-star burger for the chance to win stylish Joseph Joseph kitchenware
Certain styles of cooking have ‘irresistible’ written all over them, and Ben Tish’s Moorish-inspired dishes qualify big-time. These vibrant recipes from his new book will have you running into the kitchen for a cooking session extraordinaire
Serving a whole turbot may seem extravagant, but it’s simple to prepare and makes a memorable centrepiece. In fact, the dish is so good that chef Tomos Parry named his restaurant after it
It’s no wonder they’ve conquered the world as the handheld food of choice – a good burger is a thing of beauty, all the flavours and ingredients perfectly balanced and stacked up in a bun. And these herby, spiced falafel burgers, topped with griddled fennel and halloumi, are stunning. Serve them in a brioche bun and all you need is a side of fries and a cold drink for the best bank holiday vibes, whatever the weather
UP TO 50% OFF AT 1,000s OF RESTAURANTS!
Julie and Kevin Hickey are making waves with their handmade cheeses – and sperrin blue is the jewel in the crown. Lucas Hollweg visited their dairy to find out how the story began
It’s the Japanese sensation that’s sweeping the nation… Restaurants around the UK serving big, steaming bowlfuls of flavourful stock, stretchy wheat noodles and a variety of toppings. None near you? Here’s the good news: ramen is easy to make – and it’s a great dish to serve for friends to share
Susy Atkins picks her favourite bottles for May, plus sublime pairings for asparagus
FAD-FREE insight DEBUNKED food & health news HEALTHFUL ways to eat better
It’s the UK’s favourite meat and if you and the people you cook for love chicken, you can never have too many recipes. The five new ideas here all bring new and memorable flavours to your midweek table
Transform a spare batch of mash into a real winner
Meet your new weekday staple: frozen Japanese gyoza dumplings. Cooked straight from the freezer, they make a brilliant shortcut supper
Make this fragrant curry sauce and keep it in the freezer to use when you need a timesaver. This master recipe is free from gluten and dairy and it’s vegan, too, so everyone can enjoy it
This quick Thai-inspired salad brings crunch and tang to your table
This vibrant, zesty pasta dish can be on the table in 30 minutes
Here’s an ingredient that gets top marks for versatility. We’ve created four super-easy, full of flavour recipes to help weeknights feel just as good as the weekend
Studies suggest that the chemicals added to processed meats, some sausages and certain kinds of ham can lead to cancer. Does this mean it’s time to shun salami and wave goodbye to bacon? Sue Quinn gets to the meat of the matter
Three quick, flavourful veggie ideas to pack and go for lunch – or to rustle up for a light weeknight meal
Dr Rupy Aujla firmly believes that the route to a happy, healthy life starts in the kitchen. Keen to find out how? Try these healthful, colourful, great-tasting recipes from his new book and see for yourself how easy it is to cook food that boosts your zest for life
BE A BETTER COOK
When the delicious. team test recipes they often debate
Rich, complex and nutty, most sherry vinegar is made from dry sherry and has firm acidity and subtle oak notes from barrel aging. It can also be made from sweet moscatel sherry for a sweet-sharp taste or from syrupy, raisiny pedro ximénez sherry
“Bao are Asia’s answer to the burger. These pillowy-soft
OTHER GOOD THINGS
Don’t let this month’s special ingredients linger in your kitchen. Instead, make the most of them with these smart and easy ideas
Complete the puzzle, take a picture and email it to
TERMS & CONDITIONS 1. All information forms part
An abundance of orange varieties lumped together as ‘easy peelers’; an exotic array of potatoes that you can’t buy loose; all manner of chickens, but not a giblet to be seen… Our in-store options are not what they seem, says Felicity Cloake