Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 310+ of our top selling titles.
plus Unlimited access to 27000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10.99 per month, unless cancelled.
Upgrade Now for €10.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points


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. What’s the best cheese toastie? How do you stop cheesecakes from cracking? What are those black berries on elderflower bushes and can you do anything with them? It’s the kind of information you won’t find anywhere else, and it will help take your cooking to the next level.



We love elderflower cordial, but the jet black berries that appear on the same plant around now are just as flavoursome – and better for you as they’re packed with antioxidants. Elderberries look tempting on the bush but they do need cooking before you eat them as they’re mildly toxic raw.*

FREEZE Wash elderberry heads in a large bowl of water. Draw a fork along the stems to remove the berries. Pack into bags and freeze for up to 6 months.

PRESERVE To make elderberry cordial, prepare as for freezing, then put in a pan and cover with water. Spice things up for a hot mulled drink by adding a couple of slices of fresh ginger, a cinnamon stick and a star anise. Cook gently for 20 minutes, stirring occasionally. Strain through a fine sieve, squeezing the berries, and add 300g sugar for each litre of juice. Heat until dissolved, then bring to the boil and pour into hot sterilised bottles. Seal and store in a cool dark cupboard. Refrigerate once opened. To see a video of how to sterilise jars see how-to-sterilise-jars

ON TREND Scorched food

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - Sep-17
If you own the issue, Login to read the full article now.
Single Digital Issue
Was €4.49 €1.09
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 2.83 per issue
6 Month Digital Subscription
Only € 3.00 per issue

View Issues

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.