FOR STARTERS

WELCOME TO July

You’ll have noticedby now that this is an issue with

FROM OUR INBOX…

I agree with Neil Davey [Jun, p130]. I eat meat but

Irini Tzortzoglou

The 2019 MasterChef winner on the thrill of competition, her culinary inspirations and the food of her Greek homeland

Wish list

How do you decide what to buy? Everything you see and

“My friends saw it and knew it was meant for me ”

Peter Gordon, the New Zealand-born chef and master of fusion cooking, feels the magic from a chip scoop once owned by the doyenne of British food-writing

HOW TO DO SUMMER WELL

It’s the sultriest of seasons but high summer hides a few tricks up its sleeve. Sunshine, simplicity and (thankfully) a slower pace mean the moment is ripe for trying out new skills in the laziest, least stressy ways. Relax, says Debora Robertson, it’s time to take cooking easy

WHAT MAKES A RECIPE GO VIRAL?

New dishes appear daily on websites, in books, on Instagram and Facebook, so what makes one stand out from millions of others? Katy Salter asked social media experts, stylists, photographers and food writers whose recipes have become social-media sensations for their tips on how to write, snap and share a cook-me-now recipe

PROPERLY USEFUL KITCHEN KIT

The delicious. food team put 60-plus recipes through their paces in the test kitchen every month, and we rely on kit that makes light work of heavy tasks

“It’s about preserving a way of life”

Eels are mysterious, ancient creatures. Looking after them in a sustainable way has helped to preserve their lives – and to sustain a tightknit community in Northern Ireland. Lucas Hollweg travelled to Lough Neagh to learn more

WHAT TO DRINK

Susy Atkins picks her favourite bottles for July, plus drinks for summer tomatoes

“It was clear we were in expert hands”

WHERE The School of Artisan Food, Retford, Nottinghamshire

A cabin by the water

Ever imagined yourself in a seaside hideaway in Scandinavia

The Greek city you need to discover

Thessaloniki, Greece’s second city, is emerging as a cultural and gastronomic hotspot. Susan Low digs deep into the backstory for a taste of the city’s past and present, and discovers a place to put right at the top of your must-visit list

STOP the food snobbery already!

Knowledge is a thing to be shared joyously, spreading the love to all, says cookery teacher and coffee aficionado Sam Goldsmith. If only other so-called experts had the same generous attitude…

“The skill that changed my cooking”

Knowledge is power, even in the relatively gentle cut and thrust of the home kitchen. Phoebe Stone asked food writers, cooks and chefs to share the valuable lessons that helped them up their game – skills that will benefit your cooking, too

Savoury tarts

There are few better ways to showcase seasonal ingredients than in a buttery pastry case. Combine that with a cheesy filling and you have an unbeatably satisfying dish on your hands. Serve with a glass of something chilled and a side of sunshine for summer perfection

The art of making food look as good as it tastes

Turning out a winning dish is about flavour – but before you devour it, you taste it with your eyes. Georgina Hayden knows how to create visually appealing dishes from her years as a food stylist for Jamie Oliver. Here she shares some of her tricks of the trade

A cook’s year BROAD BEANS AND PEAS

Fresh and tender, young and vibrant, beans and peas are bursting with just-podded sweetness this month… With a gentle touch and minimal cooking, Gill Meller celebrates all things good and green

6 BARBECUE MARINADES every cook needs to know

Marinating meat or fish before it meets the heat and smoke of the barbecue works a kind of magic, giving layer upon layer of flavour. These recipes will equip you with the power to transform dull into delectable

How to ransform from a good cook into a GREATcook

You’ve read the recipe, bought the ingredients, followed the instructions. So why is that irst mouthful disappointing? Don’t despair, says Thane Prince. Experiment with these few simple pointers, learn as you go and the diference will be palpable

Duck spring rolls

“This recipe takes time – you have to start making

Anchovies

A lot of people swear they don’t like anchovies, but wise cooks know a few of these little fillets add an ultra-savoury – not fishy – dimension to all manner of dishes

Sunday crowdpleaser

Crunchy crackling on the outside, tender and flavourful slow-cooked pork on the inside, plus sweet roasted peaches and mustardy rainbow chard… This is a roast to look forward to

THE SUMMERY ONE

Fragrant and gently spiced yet complex and richly savoury, this lamb and potato curry is a Thai classic. We’ve given it a seasonal twist with the addition of sweet and sharp quick-pickled veg – and the result is a revelation

“I once drove 600km to eat Mimma’s focaccia”

Italian food blogger Chiara Lancia now lives in London and loves her new city, but if she ever feels even the tiniest trace of homesick blues, it can be instantly banished by the just-baked aroma of her godmother’s Puglian focaccia

THE FILM FROM RUSSIA WITH LOVE (1963)

There are no better makings for a great night in than a thrilling Bond film, served with a classy canapé and cocktail combo. Film buffs Fred and Kay show how to appreciate 007 at his best

THE NEW ALASKA

Looking for a glamorous pudding your guests will never forget? This is the one! Our pie-meets-baked-alaska beauty will make you look like a kitchen wizard – and with a little know-how, it’s actually not as tricky as you might think

THE A-Z OF KITCHEN KNOW-HOW

Lucas Hollweg pulls together a lexicon of handy hints, helpful know-how and indispensable techniques. Learn these and you’ll elevate your kitchen creations to new heights of deliciousness

Get into the spirit with P&O Cruises and WIN a dream holiday!

Here’s your chance to enjoy a seven-night cruise on the new P&O Cruises ship Iona with £1,000 to spend on board. Come up with a name for the ship’s gin still and you could become a part of her history

3 steps to an organised life

Delicious. MEAL PLANNER MAKES LIGHT WORK OF ORGANISING

WIN £1,000 worth of Smeg prizes!

This dream kitchen prize includes a four-slice toaster

COOK IT LIKE delicious. and you could WIN a luxurious stay in Dorset

COOK IT LIKE delicious. and you could WIN a luxurious

SUBSCRIPTION ORDER FORM

Dear reader, We’d love you to join our delicious. magazine

New ideas for hot, sunny days

• How to throw the best party of summer (clue: it involves

LOOSE ENDS

Don’t let this month’s special ingredients linger in your kitchen. Instead, make the most of them with these smart and easy ideas

PRIZE CROSSWORD

Complete the puzzle, take a picture and email it to

THE HEALTH DEBRIEF

& FAD-FREE insight & DEBUNKED food & health news & HEALTHFUL ways to eat better & COMPILED BY SUE QUINN

HOW TO BE A CLEVER DAY-TO-DAY COOK

Five canny recipes that embrace the habits smart cooks swear by: cutting down on waste, using your freezer wisely, minimising prep and spending less, along with minimal washing up… Smart!

QUICK MEAL FOR ONE

Smoky, spicy chorizo meets sweet-fleshed tiger prawns in this great-tasting supper

THE LEFTOVERS RECIPE

A few spare spoonfuls of basil pesto will pep up any weeknight meal, including this smart tart

MOUSSAKA

Comforting it might be, but this Greek classic packs a big calorie punch. Here’s a cleverly tweaked slimmed-down version

THE 5:2 RECIPE

The best way to spice up a lean-eating day? Add a streak of Caribbean flavor

THE FRIDAY NIGHT MEAL

Sticky, spicy chicken wings served with a crunchy, fresh coleslaw. It’s what Friday nights are for

POTATO GNOCCHI

Often overlooked in favour of pasta, gnocchi are versatile, filling and flavourful. Here are four great weeknight meals to make with them

Are alkaline diets a cure-all or quackery?

So-called alkaline diets help to balance the excess acidity in your body, proponents claim, and can reduce the risk of – or even cure – a host of illnesses. Sue Quinn takes a neutral look at what the diet involves and whether’s there’s any evidence to support the claims

OMELETTE SKILLS Know-how on a budget

The making of a good omelette is all in the technique – there’s a reason it’s used as a skills test. But once you’ve mastered the process, a whole new world of exciting flavours and fillings awaits

Rachel Ama’s recipes to soothe the soul

Looking for meat-free, dairy-free recipes that pack in big flavours? Look no further… These colourful, creative recipes from YouTuber Rachel Ama’s debut cookbook are clever in the way they harness punchy tastes so creatively. All are vegan – and they happen to be very good indeed