A shiny white arm with a black hand glides in front of my face, then lowers smoothly to the kitchen work surface. The fingers close slowly around a spatula laden with butter. Thwack. Butter is dropped into a saucepan, the arm pauses, then glides over to the sink. Thwack. The spatula is dropped into the basin. This is Moley, the world’s first fully automated robot chef at work.
In a lab in Hammersmith, west London, Moley is making crab bisque. The robot – a pair of semihumanoid arms that dangle over a sink and hob – pauses before pouring some vermouth into the pan. Then away goes the steely arm to grab the blender.
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About delicious. Magazine
The September issue of delicious. is packed with great cooking: there’s a Ukrainian feast from Olia Hercules, a relaxed Persian menu from Sabrina Ghayour, Bruno Loubet’s incredible mushroom burger, Richard Bertinet’s end-of-summer pudding and Thane Prince’s foolproof jam-making feature. Our bigger midweek section is also filled with inspiration for exciting and healthy meals that are simple to cook but deliver on flavour. Plus improve your kitchen skills with our guide to sourdough, making a pastry lattice and step-by-step biryani.