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 410+ of our top selling titles.
plus Unlimited access to 34000+ 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 €11.99 per month, unless cancelled.
Upgrade for €1.09
Then just €11.99 / month. Cancel anytime.
Learn more
Pocketmags Digital Magazines
EU
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
16 MIN READ TIME

WHAT TO DRINK

THE BARGAIN RED

READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - FREE Sample Issue
If you own the issue, Login to read the full article now.
View Issues

About delicious. Magazine

Celebrate summer’s last hurrah with the September issue of delicious. magazine. Enjoy Georgina Hayden’s Mediterranean meze feast, Gennaro Contaldo’s classic vegetarian pasta dishes and a sunny lemon and raspberry bread-and-butter pudding to keep everyone sweet. We also cook Dishoom’s best recipes and find out what happens to your favourite Bake Off stars after the show has finished. Plus, tahini brownies, no-knead bread and a midweek shopping list that makes FIVE meals with NO waste. Brilliant!

Single Digital Issue FREE Sample Issue
 
FREE
Read Now
Getting free sample issues is easy, but we need to add it to an account to read, so please follow the instructions to read your free issue today.
This special issue is not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription SPECIAL OFFER: Was €34.99 Now €20.99 billed annually
Save
71%
€20.99
6 Month Digital Subscription €17.99 billed twice a year
Save
50%
€17.99

Other Articles in this Issue


Delicious UK
The food world is full of people who dedicate their
FAD-FREE insight DEBUNKED food & health news
Save time by being a savvy shopper and you’ll also be rewarded with great-tasting, no-fuss dishes designed to help you beat food waste
Give beans on toast a smart upgrade with added greens and a spicy Spanish kick
Healthy family food doesn’t need to break the bank, as this tasty one-pot veggie dish proves
This classic French stew is so worth making and freezing. Serve half, then put the rest in a pie
This light, fresh pasta dish is wonderful hot or cold and is ready in just 20 minutes
An aromatic and spicy noodle soup is the tastiest way to end the week, with or without chopsticks
This hard grating cheese from Italy is a versatile kitchen ally
Once upon a time, an apple a day kept the doctor away… But not any more, finds Sue Quinn. According to the latest fad-diet directives, we need to beware of the fruit bowl
All wrapped up: this light and lovely supper will boost your feelgood factor
We love a challenge (and this one was tough to get right): mini meringues with a low-sugar twist
READ ALL ABOUT IT
SUBJECT: Reader Julia Barrow’s email praising a proposal
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
The US chef, writer and teacher behind award-winning cookbook and Netflix series Salt, Fat, Acid, Heat, on roast chicken and taking chances
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 the final cut
Jun Tanaka, chef-owner of London’s The Ninth restaurant, has a long-standing love affair with Italian food, and this practical gadget has particularly special memories
On the design front, writer and keen cook Debora Robertson has had more kitchen nightmares than Gordon Ramsay – but she’s made it a mission to learn from others’ mistakes so you won’t have to. Follow her nine hard-won steps to finding true cupboard love
Being chosen to appear on The Great British Bake Off is beyond the wildest dreams of many a keen amateur baker. But what happens when contestants wave goodbye to the TV crews and get back to real life? Kerry Fowler meets up with four of the show’s past stars to find out
They were once so plentiful they were a staple food on both sides of the Atlantic. Now deemed a luxury item, oysters are being farmed with such care and attention by Andrew Rooney that first-time tasters experience a sense of awe. Lucas Hollweg travelled to Northern Ireland to find out how Rooney Fish works its mollusc magic
”The pace was relaxed and easy-going”
Accepting that his partying days are over, Les Dunn books a holiday to a once-dreaded ‘family destination’ – and finds himself seduced by the rural charms and unpretentious cooking of laid-back Menorca
WHY IT’S GREAT If you want to pretend you’re a resident
YOUR RECIPE INSPIRATION
Apples have good-for-you-credentials and are so versatile
This colourful root is one of the finest turn-of-the-season vegetables. Over the page, Gill Meller gives beetroot a last hit of summertime smoke and flame with his knockout, coal-cooked recipe
If you want to serve a crowdpleaser of a dish, pasta is a wise choice –and no one will stop to think about whether or not they’re missing meat. Gennaro Contaldo’s new recipes show just how delicious this star ingredient can be
They’re the ultimate DIY dinner: mix and match the fillings and salsas, then prepare for messy fingers. Try a Mexican chicken tinga, a veggie taco with refried beans or a punchy scampi tartare – and put the beers on ice
Want to get your teeth into a good honest American-style meatloaf while watching a Spielberg classic? You’re gonna need a bigger plate
I love this combination: the meatiness of the monkfish
A table heaving with flavourful bits of this, that and the other… That’s what Georgina Hayden grew up with, and she still believes it’s the best way to eat, because much of it can be made ahead. Bring on the Med-style feast!
Prepare for a day in the life of the biggest, fastest, densest, richest and most cosmopolitan city in India with the founders of hit restaurants Dishoom. These brilliant, easy-to-follow recipes are a virtual tour of the city’s best eating and drinking spots
Pie never tasted so good. The curry filling is full
It has to be this unbelievably easy throw-together pud that champions late-summer raspberries, smothered in buttery vanilla custard and spiked with tangy lemon curd
OTHER GOOD THINGS
She’s been described as a national treasure – and rightly so. Delia has taught a nation to be more confident in the kitchen and has sold 21 million books. Now, to mark her 50 years of food writing, she’s joining with delicious. to invite you to an exclusive dinner
Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas
Celebrate KitchenAid’s centenary with the chance to win a set of very special Queen of Hearts appliances
COOK IT LIKE delicious. and you could WIN a five-star
Looking at the national curriculum, teaching about food in schools is supposed to be much improved these days, but mother and food writer Polly Robinson can’t find much evidence
BE A BETTER COOK
When the delicious. team test recipes they often debate the best ways to do things, as well as answering questions that arise in the test kitchen. What’s the best way to achieve crispy fish skin? What exactly is escabeche? What are different olive oils good for? It’s the kind of information you won’t find anywhere else, and it will take your knowledge to the next level.
Extra-virgin, light, single-estate, unfiltered, cold-pressed
A staple in Middle Eastern recipes such as houmous, baba ghanoush and halva, tahini is a thick paste made from ground or puréed sesame seeds. It adds a rich, nutty, slightly bitter hit to sweet and savoury dishes
Hands up if you think making bread is difficult? If you’re an aficionado, you’ll know it’s not; if you’re a bread-making newbie, we’d like to introduce you to the no-knead version which, thanks to a long, slow rise, is packed with flavour, yet takes only 15 minutes to prepare
When I was a girl growing up in North Yorkshire, my