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59 MIN READ TIME

THE RESULTS!

Launched in 2016, our Produce Awards seek out and celebrate the most exciting and talented small-scale producers from across Great Britain. This year, once again, we’ve unearthed an impressive bunch of producers who are doing the nation proud. Food in the UK has never been better, and it’s something to shout about – which is exactly what we intend to do. Drum roll, please…

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About delicious. Magazine

The new issue of delicious. is out now. Bin the resolutions (we tell you why it’s the worst time for them) and warm up with fireside feasts and hearty food that feeds body and soul – sweet and savoury pithiviers, melty Swiss cheese fondues, Paul Merrett’s slow-cooked lamb, Gill Meller’s squid with smoked bacon and more. Our bigger midweek section is packed with money-saving meals, healthy eating and vegan recipes. And if the weather still gets you down, be transported to exotic climes with our aromatic recipes from India. Welcome to the joy of January!

Other Articles in this Issue


Delicious UK
One of the things I love about January (and I’m guessing
Heritage restaurant Bibendum, in the iconic Michelin
* FAD-FREE insight * DEBUNKED food & health news
Make the most of leftovers (and save money) with these speedy, great-tasting suppers
Protein and energy bars and balls have sprinted to the front of the pack in terms of ‘healthy’ on-the-go snacks. They tempt us at the supermarket checkout, in health food stores and gyms as a wholesome energy boost. But does the evidence back up the claims? Sue Quinn chews it over
Visit a good butcher and pick up a juicy free-range chop to make this fuss-free, filling meal
Leftover ungrated celeriac and fennel will keep well
Invest some time on a free evening or at the weekend and make a big batch of this richly comforting beer-laced ragù. It will go with mash, pasta or into the filling for a cracking pie
Made traditionally, this crowdpleaser can pack a heavy calorific punch. Time for a fresher take
A seriously simple supper with the warming spices and comforting aromas of the Eastern Med
It might be an unexpected choice but it’s a fast, inexpensive way to brighten up winter – in dishes sweet and savoury
Check in here for a soul-reviving virtual holiday of the tastiest kind. Food writer and chef Peter Kuruvita whisks you away on a culinary journey with vibrant, intensely flavourful dishes from the Indian subcontinent. Prepare for a distinct brightening in your winter kitchen – the next best thing to being there
A good salad is all about your favourite ingredients meeting and mingling in the same place, with a punchy dressing to pull it all together. Think of it as a party on a plate and you’ll never consider it dull again. To show the heights salads can hit, we’ve gathered a trio of very different creations from three of our favourite chefs – all designed to brighten up your winter table
READ ALL ABOUT IT
This year was my first Christmas in my own flat and
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
How do you decide what to buy? Everything you see and read about here has been chosen from the hundreds of products we see and test each year. Only the most useful, most beautiful and best value for money make it onto these pages
Your happiness is at stake!
The cook and campaigner talks about the healing power of food, culinary rituals and her love of mangoes
YOUR RECIPE INSPIRATION
We’ve taken inspiration from bold flavours around the world to create these dig-in, please-all recipes. Choose from veggie nachos with a Mexican vibe, a Greek lamb and feta pasta bake and a stonking French-inspired cassoulet. Tray bien!
Great films and brilliant homemade food are made for each other. Starting this month, Kay Plunkett-Hogge and her partner Fred Hogge (a serious movie buf) are going to give you the makings of the best night in: a great film and a recipe inspired by it
A shoulder of lamb or hogget is a winter treat that’s best cooked long and slow. Served with polenta and brightly coloured veg, it brings a little Italian colour to a British winter
PRODUCE AWARDS 2018
January is the time to pause for thought, slow everything down and revel in the warmth and comfort of home. This menu is the perfect excuse to invite a couple of friends over for feasting of the best fuss-free kind. Gather round…
We eat with our eyes, so the saying goes, but long
Gill Meller has dedicated his career to showing how to get the best from seasonal ingredients. Here he talks about how January brings a different tone to the kitchen
This is the result of a joint love afair I have for
This famous pastry from the Loire in France, which resembles the galette des rois, is traditionally made for Epiphany to mark the Three Kings’ visit to the baby Jesus. Debbie Major shares her classic recipe and gives it a seasonal savoury twist
A huge delicious. welcome to food writer Georgina Hayden who, every month, will be bringing enticing recipes from her kitchen table to yours. To kick things of she’s cooking hearty but wholesome dishes suited to the irst few weeks of the year – food that feeds body, heart and soul
…It has to be our fruity take on kheer, the spiced Indian rice pudding that epitomises sweet comfort food. Impossibly thick and creamy, it makes the most indulgent dessert when the frost is twinkling outside. Although it’s usually simmered on the hob, oven baking creates a caramelised skin to break through with your spoon, revealing the silky pudding beneath
Susy Atkins’ best bottles for January, plus great accompaniments for roast pork
OTHER GOOD THINGS
Take your love of cooking to new heights with expert equipment, inspiration – and a pair of tickets to the new cooking event everyone’s going to be talking about
…and win luxury Viners pans, cutlery and knives
FROSTY-MISTY MORNINGS, MAYBE SNOW; INVIGORATING WALKS
• Vintage-style slate-grey enamelware to adorn any
Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas
• Keep cosy with the ultimate toasted sarnies &
A frost-encrusted stile, rolling fields beyond and a trusty OS map in your rucksack… Nothing shakes of that post-Christmas lethargy like a bracing winter’s walk in the countryside – and it’s even better when, at the end of it, a crackling fire and top-notch dinner await. Turn the page for four great options
Complete the puzzle, take a picture and email it to
It’s fflavoursome and nutritious – so why do so many of us struggle to embrace the divisive South American seed? Writer and unapologetic quinoa fan Rhodri Marsden reckons that, basically, it’s because we’re British
BE A BETTER COOK
While the delicious. team are testing recipes, they’re often debating the best ways to do things, as well as answering questions that arise in the test kitchen. What do you do with all those leftover festive nuts? Is it safe to reheat rice? Is British lamb in season at this time of year? And what do you do if your shortcrust pastry fails? It’s the kind of information you won’t find anywhere else, and it will take your food and cooking to the next level
This month we challenged cookery assistant (and seasoned skier) Olivia to perfect her recipe for the ultimate fondue. Take it from us: she’s cracked it. Meanwhile, we’ve eaten a lot of cheese in service to her pursuit of perfection. Yes, it’s time to hunker down with friends to indulge in one of the best cold-weather feasts ever invented (and don’t miss our twist on fondue, baked in the oven with potatoes –the cover recipe on p63)
If there’s an Indian street food that’s known all over
“I WAS AFRAID OF MAKING PASTRY”