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delicious. Magazine
October 2018

Other Articles in this Issue

Delicious UK
If I had to pick a favourite month, October would be
Nigel Barden (right, with chef John Fell) is a treat
Tell us what you think of delicious. (good and bad)
This year Darina – founder of the Ballymaloe Cookery School in Ireland, Slow Food supporter and author of a shelf-full of inspirational cookery books – celebrates her 70th birthday. She talks about how we can all be healthier through growing and knowing our food
”These pages are about us doing the hard work so you
Our silly squeamishness about a venerable meat is getting Kay Plunkett-Hogge’s goat, and she’s adamant tinned doesn’t mean bad
We know you love leafing through the magazine, taking time to browse recipes and read the articles. But when time’s not on your side (too often now) pick up your phone and get on our new website. Can’t remember which issue you saw a great chicken recipe? Need dinner inspiration? Our site is speedy, intuitive and – as you’d expect – oh so beautiful
Nothing says comfort food more than an old-fashioned sausage casserole and these three knock-out recipes, from food writer Debbie Major, show you just how good they can be. And the bonus – they can all be stashed away in the freezer for that rainy autumn day
Pig-rearing wasn’t part of this former bank manager’s game plan, but Sally Lugg’s efforts show what can happen when you mix a family legacy with a bit of serendipity. Lucas Hollweg travelled to a model family farm in Cornwall to find out the story behind a sausage that’s worth saving
Susy Atkins rounds up top buys and says “Yo ho ho!” to a bottle of rum
London’s vibrant Flat Iron Square in SE1 is home to a clutch of independent restaurants, food trucks, artisan bakers and bars – including Lupins, whose small plates have given big pleasure to lots of people. Their flavour-packed starter is dead easy to make at home
…Would you run a supperclub with your friends, alongside a full-time job? Three 2017 MasterChef finalists – Lorna, Alison and Giovanna, otherwise known as Three Girls Cook – have taken on that challenge. Here they share their wisdom and winning recipes
As hard as it is to open a successful restaurant, surviving Britain’s competitive dining scene is even harder. This is a celebration of places that get it right, year in, year out – and we’ve even managed to persuade a few of them to share a hallmark recipe
Yotam’s hotly anticipated new book, Ottolenghi Simple, proves that taking a less complicated approach to cooking needn’t mean losing out on flavour. Try these new recipes for an easier route to mealtime nirvana
plus 3 great recipes to cook with it
Enjoy personalised premium performance with Fisher & Paykel’s mix-and-match companion set
”Nothing captures the essence of autumn more than the
Nose-to-tail is fantastic, but there’s a new style of cooking in town called ‘root-tofruit’. It gives equal billing to all parts of the plant, helping to minimise what gets thrown away. Anti-food-waste campaigner and chef Tom Hunt has pro advice to help you eat better and waste less… Bring on the clear conscience!
During his 11 years at River Cottage, Gill’s made an art of knowing how to show off seasonal food at its best. This month he turns his attention to guinea fowl, a richly flavoured bird that’s worthy of more attention
Henry Harris earned a reputation as a champion of French country cooking at London’s (now sadly closed) Racine restaurant, but the roots of his style lie in the English countryside, and he brings both influences to bear at the four London pubs where he now masterminds the cooking. Here Henry recalls a childhood connection to lamb that will inspire new food memories for everyone who tries the recipes
For Italian food blogger Carolina Stupino, the merest whiff of garlic is enough to revive childhood memories of the joy of sharing the creamy, flavoursome Piedmontese dish that made her mum a local celebrity
Up your breakfast game with Bonne Maman’s new fuss-free, fruity Breakfast Compotes
What’s the secret to perfection when a recipe is simple – yet so easy to get wrong? To find out, we pitted our go-to method against three different techniques… Which scone rose victorious?
The history of this teatime treat named after the 19th-century Italian general may be a bit sketchy but these favourites (also known as squashed-fly biscuits – yum!) continue to please. Here, Debbie Major re-creates the classic recipe, then gives it an aromatic, autumnal twist
Each month we’re creating an all-new recipe that’s available online only. If you want to make this shock horror splatter cake for Halloween, complete with glass-like sugar shards and bloody icing, you’ll have to grab your tablet, phone or laptop and go to… deliciousmagazine.co.ukdeliciousmagazine.co.uk
” If, like me, you’re looking forward to weekends filled
You’re invited to The InterContinental London Park Lane as an exclusive guest of celebrated chef Theo Randall, for a special dinner and Q&A in the private dining room of his laid-back Italian restaurant. Your hosts are Theo, editor Karen Barnes and pesto pioneers Sacla’
Bring some bling to your brunch with the brilliant new gold-flecked Gem avocado
Harvest time is when nature’s bounty of vegetables reaches its peak. These dishes are designed to give those glorious veg a central role – each recipe is packed with nutrients, fibre and a yum factor that satisfies the soul
A spicy, zingy feast of fish and veg that’s satisfyingly light on the wallet
Fresh mint, fish sauce, citrus and ginger ensure a flavour-packed dish
Our big pot of creamy risotto is made with fresh, peppery watercress and salty pancetta but you could use any of your favourite veg. Serve it all or turn half into our oozy arancini
The popular bar snack just got healthier with our leaner version that’s baked instead of fried
A chook doesn’t have to be for the weekend only. Buy one ready-cooked for a time-saving shortcut to countless midweek recipes
Most of us love a crunchy salad or a carrot stick dunked in aïoli. But a fully raw diet? The trend has gathered momentum in recent years, as adherents swap frying pans for dehydrators in their quest for health. Yet is there any nutritional advantage? Sue Quinn considers the facts
Four enticing main-meal soups packed with nourishment, flavour and good cheer – these beauties will warm the very cockles of your heart
Embrace plant power and discover the benefits of a great-tasting, simple way of eating
Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas.
Experience an unforgettable evening of fine dining aboard this iconic vintage train, hosted by Tanqueray No. Ten gin
• Maisie Chandler wins Anolon pans for her ice cream
• Michel Roux Jr’s French classics, Italian veg-hero
For food lovers it’s a no-brainer: if you want to get close to the produce, why not stay the night? Here are four places up and down the land where the welcome is warm and food miles aren’t an issue
TAKE YOUR BREATH AWAY Umbria’s quiet hills are the
See how much you really know about the world of food with Hugh Thompson’s culinary conundrum. Answers next month
The grab-and-go culture of constant eating, anywhere and everywhere, is destroying our appetites, our health and our planet. It’s time to get back to proper mealtimes, says food writer Andrew Webb – preferably at a table
Enter our competition and you could win one of five state-of-the-art Kenwood kMix stand mixers. It’s the perfect kitchen companion to fuel creativity in the kitchen
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. How do you use up all those apples? What’s the best way to make your bake rise? How often do you need to give your freezer a clear-out? And what’s the best way to tell when a steak is cooked to perfection? It’s the kind of information you won’t find anywhere else, and it will take your cooking to the next level
Making this most luscious of potato bakes takes a little extra time – there’s slicing, infusing and layering to be done, followed by a long, slow session in the oven. Our recipe shows you how to take it a cheffy step further for the ultimate make-ahead side dish
WHERE Paul Covent Garden, 29 Bedford Street, London