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42 MIN READ TIME

“It’s good to go back to your roots”

delicious. 2016 PRODUCE AWARDS WINNER

Duncan Smith has the charm of a born storyteller. As he explains in his lilting Hebridean accent how he and his wife Cathie created their business, I’m transported to the Isle of Lewis, their childhood home. Despite the romantic name, Campsie Glen Smokehouse is in a light industrial unit in a suburb north of Glasgow. Across the way is a laundry and, around the corner, Mr Bubbles Car Wash. But as Duncan speaks, I’m hearing the cry of gulls and feeling the Hebridean sea breeze (the penetrating drizzle falling outside is real enough).

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About delicious. Magazine

The May issue of delicious. has everything you need for the best bank holiday feasting, with a laid-back brunch, juicy tarragon roast chicken, proper lemon curd sponges and more. If you’re planning a walk, be sure to pack the brilliant picnic dishes from River Cottage’s Gill Meller. You’ll also find homemade scampi, duck ragù, good-for-you veggie ideas and easy midweek meals, plus the rules and recipes guaranteed to lift your cooking to the next level.

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Other Articles in this Issue


Delicious UK
RECIPE AND FOOD STYLING: LOTTIE COVELL. PHOTOGRAPHS:
There are a lot of them in the food world. People who
Breast Cancer Care, one of the charities delicious.
Lighten the midweek cooking load with these quick, simpleto- make recipes that require just a handful of ingredients
This dish is just as good served cold and is perfect
RECIPE: WARREN MENDES. PHOTOGRAPH: BEN DEARNLEY. STYLING:
ADAPTED FROM A RECIPE BY VALLI LITTLE. PHOTOGRAPH:
A light, flavoursome soup that’s ideal for batch cooking – double the recipe, eat half now, then freeze the rest for later. Result: instant midweek meal
This Indian-inspired recipe combines the joys of a Friday night curry with a quick-bake classic pizza. It’s one to share – and love
Pork is often overlooked in favour of chicken, but if you commit to buying high welfare, free-range meat from outdoor-reared pigs, we promise you pork will become a treat again
I’m a food lover born and bred but for me, food took on a different meaning when I was diagnosed with coeliac disease and I learned about what goes on in the gut. Since then I’ve made it my mission to help others discover how delicious it can be to take care of your digestive system. These recipes encourage a diverse diet, to help develop a healthy gut and support your microbiome (those trillions of microbes that help us digest our food). Doing so will benefit your immune system and enable you to enjoy greater energy and wellbeing.
“As a food-blogging couple, few things are as important to us as the ceremony around cooking, and many of our best memories are connected with it, including hilarious episodes with the kids around our kitchen table. These recipes are fun to make, taste great and strike a balance between interesting and uncomplicated.”
The Indonesian favourite loses calories and gains fibre
• Giant paella for the barbie • Dine outdoors with
READ ALL ABOUT IT
There’s always time for a glass of chilled Barbadillo
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
The veteran presenter, author and restaurateur remembers family meals, dirty dishes and a treasured classic from his bookshelf
“These pages are about us doing the hard work so you
For Julian Baggini, there’s more to consider during Vegetarian Week than simply whether to say no to a burger. There are animal welfare, health and environmental concerns too
WHERE Nick Nairn Cook School, Port of Menteith, Scotland
We have the Earl of Sandwich to thank for inventing two slices of bread with a tasty filling, and the Tatin sisters for their upside-down apple tart. But who are the unsung heroes of our tables? Guy Dimond reveals oft-forgotten creators of the nation’s favourite foods
When you pluck a cookbook from the shelf, you’re probably looking for inspiration for dinner. But what if that book of recipes has a hidden political agenda? Jane Levi finds layers of propaganda on a bed of subterfuge, with some social engineering on the side
Susy Atkins picks her best buys and salutes some English heroes
Sales of fermented foods and products that contain live bacteria and yeasts known as probiotics are now worth billions of pounds a year. But is this way of eating really a recipe for a healthy gut and improved wellbeing – or just another fad? Sue Quinn investigates
It’s famous for its laid-back hipster culture, but with amazing produce from land and sea, world-class wineries and no fewer than 65 breweries, the West Coast city of Portland and its surrounds have become a haven for in-the-know food lovers. Daniel Tapper takes a flavoursome road trip, from downtown to the Oregon coast
A welcoming bolthole in the Lakes: The Brown Horse
Why does a nectarine need a registration number, asks writer Will Dunn. It’s a flippin’ soft fruit, not a car. A small issue, granted, but nevertheless it’s high time these pointless, gluey fruit stickers were banished for good
OTHER GOOD THINGS
Your reward for cooking the cover this month could
Hurry! Offer ends 31 May 2017
Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
SEE THE delicious. FOOD TEAM IN ACTION, DEMONSTRATING
Enjoy tastes to remember and stunning scenery on this break for two on the East Lothian coast
See how much you really know about the world of food with Hugh Thompson’s culinary conundrum. Answers next month
YOUR RECIPE INSPIRATION
Quick to make and easily devoured – just two of the attributes that make fishcakes perennially popular. Here we have Thai-style bites, pepped-up crabcakes and the ultimate fishcakes & chips to add to the bestsellers list
This month, to celebrate spring, our recipe comes from Great Dixter House & Gardens in Suffolk, whose recipes have been gathered in a cookbook showcasing the flavours of homegrown produce. Great Dixter was the family home of the late Christopher Lloyd, an influential gardening writer. Aaron Bertelsen is now in charge of the estate’s flourishing vegetable garden
”Brunch is such a weekend pleasure. What could be better
Nuggets of kitchen knowledge, often gleaned from time spent in the kitchen when growing up or watching a favourite chef on TV, stay with you and, over time, build into the skill repertoire of an excellent cook. To help you along the way, here are seven rules that make the difference between okay results and fantastic cooking
”Whether they’re plain or fancy, side dishes should
RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS
RECIPES AND FOOD STYLING ELLA TARN PHOTOGRAPHS MAJA
Welcome to the first in a new series of two-part guest features where outstanding food writers create exclusive recipes for delicious. and write about the experiences that inspire them. First up is River Cottage’s Gill Meller, an author, writer and food stylist who’s never happier than when he’s outside enjoying nature. May means bank holidays, which provide a reason (if anyone needs one) to pack up a tempting bundle of edible morsels and escape for a walk
An appreciation of yogurt runs in Lebanese food writer Bethany Kehdy’s family, and this flavourful savoury soup brings back sweet memories of gathering round the kitchen table and of her long-lived, but much missed, grandfather
Dainty sponges get the grown-up treatment with a slug of brandy and a citrussy syrup
This series is devoted to classic recipes that have stood the test of time. We test various versions, honing, tweaking and perfecting the combination of ingredients until we’re convinced we have the best possible version. This month, buttery, melt-in-the-mouth shortbread is having the superstar treatment
BE A BETTER COOK
While the delicious. food team are testing recipes, they’re often debating the best ways to do things as well as answer cooking questions that arise in the test kitchen. Why, we wondered, did we all feel sleepy after a kale-heavy test-kitchen lunch? We also debated the seasonality of fish – yes, the time of year does play a role in what seafood’s best. It’s the kind of information you won’t find anywhere else, and it will take your cooking to the next level.
“Preparing fresh langoustines (scampi) is a skill worth
“The beef-based ragù most people know comes from Bologna