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“These pages are about us doing the hard work so you don’t have to! We’re sent anything from 40 to 100 new products a month, and we really do try them all: tasting, smelling the aromas, testing gadgets. Only if they’re useful, good-looking and value for money do they get the delicious. seal of approval.”

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Delicious UK
It’s the season of lazy picnics, with on-yourback cloud
– that’s the feeling we’ve tried to capture on every
Greenwich Park in southeast London has one of the city’s
I was interested to read in the July issue [p4] that
The sunny Australian chef and restaurateur now lives and works in London. He shares memories from Down Under and birthday surprises
“When we launched our Produce Awards in 2016 we had
An Italian heritage, a secret recipe and some serious ambition – it’s a winning combo. Phoebe Stone heads to Wales to visit Conti’s, the family firm making exceptional ice cream
WHERE Weber Grill Academy, Stoke Newington, London
In her new column, food writer Kay Plunkett-Hogge mulls over the issues that are bugging, entertaining and sustaining her this month.
Meals don’t just seem to taste better in a beautiful location, with a great ambience and excellent company, says food-loving philosopher Julian Baggini – they actually do taste better. That’s because sensation is inextricably linked with experience. Grab and savour those good times
The British Isles have long had a larderful of traditional, local produce that’s the pride of food lovers from the tip of Orkney to the Isles of Scilly. Yet the nation is on the verge of losing some of its best traditional foodstuffs. Gareth May heads to Lancashire to meet a shrimper and a cheesemaker who are both working hard to keep traditions – and flavours – alive
Susy Atkins picks her best buys and celebrates the ‘gin-naissance’
If you believe the tabloids, there’s almost nothing on our daily menu that isn’t propelling us towards an early grave. But is having a glass of wine or tucking into a bacon sandwich as dangerous as some newspaper headlines make out? Stats experts David Spiegelhalter and Alex Freeman sift through the evidence
Forget crowded airport lounges and jetlag. This summer, make Britain your port of call and enjoy the diverse riches our country has to offer, from city breaks to get-away beach holidays – all with great food, of course. John Gregory-Smith rounds up six top destinations
The Edinburgh Festival is the world’s largest arts binge and this year celebrates its 70th anniversary. Former resident Guy Dimond has the inside track on where to go for lunch and a ‘wee heavy’
Making your own burgers is easy, so why settle for bland ready-made patties? These stonking beef, veggie and fish options mean there’s a burger for everyone. Did someone say “barbecue”?
Fire up the barbecue and take your Sunday lunch up a few smoky, spicy notches with Josh Katz’s North African-inspired roast from his Berber & Q Shawarma Bar in London.
This series is about classic recipes that have stood the test of time. We test several versions, honing and tweaking the ingredients and technique until we achieve the best possible result. This month a true retro recipe, first prepared for the coronation of Queen Elizabeth II in 1953, is brought up to date.
This glorious crowd-pleasing menu was inspired by the sensory overload of a trip to a Provençal market. It’s the stuff of impromptu summer gatherings, the happy alignment of great weather and good company.
“The mighty aubergine is one of my favourite vegetables.
For reader Anita Norman, the thud of a pestle bashing roast peppers evokes her Macedonian childhood, when it would signal the imminent arrival of her favourite, garden-fresh dish.
Every now and then a new and stand-out food writer
If the cooking of the Caucasian region isn’t yet on your radar, it soon will be. For her new book, the Ukraine-born cookery star uncovers wild flavours from Georgia, Azerbaijan and beyond, and brings back stories from culinary paths less travelled. These gorgeous, flavour-packed recipes will give you a taste of what you’ve been missing.
The mid-afternoon repast is as British as a wrap of vinegary chips on the beach – only a lot more refined. But what’s the best mix of savoury and sweet? Who better to ask than Martha Collison. As the youngest ever contestant on The Great British Bake Off, she won the hearts of viewers in 2014. Here, she shares recipes from her new book, Crave, along with some new ones created exclusively for you – an excellent excuse to host an afternoon tea in aid of the brilliant charity Breast Cancer Care.
It’s one of the world’s most prestigious cookery schools
Learn to cook like a local on a luxury six-night cookery retreat in the heart of the Loire valley
Festival of Food & Wine in association with delicious.
• A feast of flavours from Sabrina Ghayour and Olia
See how much you know about food with Hugh Thompson’s
We’ve got to stop the supermarkets wrapping produce in wasteful packaging, says chef and cookbook author Sophie Michell. It’s damaging the environment – and it’s damaging our relationship with the natural world
Introduced as a means of preserving home-grown veg, the freezer is now a must-have item for cooks. Get the best out of yours with our top know-how
Our summers are notoriously short, so there’s no shame in wanting to minimise weekday cooking to give more time to enjoy the long evenings. These quick dishes let the season’s produce speak for itself and require nothing more than a bit of chopping and a boil of the kettle
Make a weekend version. Using an ovenproof pan, complete
It’s packed with protein and flavour to keep you feeling satisfied and happy
Make the sauce when you have a bit more time, then chill or freeze, ready to serve with pasta or in our baked chicken recipe
Fuss-free and quick to cook, a bag of prawns in the freezer is the ideal midweek meal insurance
“I travelled the country of my birth, from Kashmir
It’s a sublime combination of melt-in-the-mouth meringue, sweet-sharp berries and creamy greek yogurt – but it has only a third of the calories of your typical roulade. Win!
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
While the delicious. team are testing recipes, they’re
“Some game birds are more delicate than others and