Delicious UK

An award-winning magazine, delicious. features 50-plus triple-tested, foolproof recipes and astounding complementary editorial and photography every month.

from the editor.

WHAT'S ON THE MENU? • Food editor Tom Shingler puts together some classic combos with a touch of Gallic flair

If you make one thing… • Savoury buckwheat pancakes are a northern French stalwart with good reason: they’re quick to make and heartily satisfying

APPETISERS • Inspiration, bite-size news, reviews & great stuff to do

PUB OF THE MONTH • THE CROWN AT PA NTYGELLI, MONMOUTHSHIRE

HOW WE COOK TODAY • A survey of 4,000 cooks by Waitrose has provided a peek inside the nation’s kitchens… Can you relate?

LEARN TO DO IT FRENCH-STYLE

OVER TO YOU

STAR PRIZE

MEET THE READER • US-raised Athanasia (aka Sue) Couter lives in Hertfordshire with her husband and two daughters. She’s a confirmed chilli addict

A world of flavour • We know it comes down to personal taste… but which country do you think has the best cuisine?

The booklist • As al fresco grazing loses its summery appeal and barbecues are retired to the shed, Mark Diacono’s September choices will entice you back into the kitchen, with seasonal recipes to welcome autumn and inspiring Mexican cooking

6 of the best three-star winners • The Great Taste Awards results are out, and we’ve rounded up some cracking items we reckon should be on your shopping list

FIGS The original fruit • These recipes show how versatile the hallowed fig (and its leaves) can be, whether pickled, baked, preserved, charred or, of course, simply served as is. There’s no better ingredient to work with during those first few days of autumn

GRILLING FIGS AND USING THEIR LEAVES

Vive la France! • This month we’re doing our bit for the entente cordiale with a deep dive into the food of a country that’s helped to shape haute cuisine around the world. Bon appetit…

delicious. discoveries FRENCH SPECIAL • The delicious. team share some of their all-time favourite French products from producers big and small

HOTLIST • What’s new, what’s great, what we rate – this month, keeping with the Francophile theme, items with a certain je ne sais quoi.

A glass of Suze with Raymond Blanc • The legendary chef and restaurateur on where to eat well in Paris, his early adoption of molecular gastronomy and the life message he tries to impart

THE FRENCH CONNECTION • Discipline, technique, core values and distinctive ingredients… Classic French cuisine and kitchen protocol have their demands and rewards – and their impact is still felt around the world. How does it translate in today’s culinary landscape? Five chefs at the top of their game share their perspective

My cooking year: September Doing it the French way • As a food lover living in France, columnist Debora Robertson can list the joys (market day, posh frozen food, this month’s fiercely traditional recipe…), but there are aspects of the UK food scene she misses too

Be a better sustainable cook. • OUR EXPERT TEAM HELP YOU SKILL UP ON FRENCH CLASSICS. PLUS… NO-WASTE TIPS AND THE LOWDOWN ON SUSTAINABLE WINE

Crème de la crème CUSTARD • It’s a cornerstone of French cuisine, with results ranging from something you can pour with aplomb to jiggly or set creams and patisserie fillings. Dedicated custard enthusiast Emily Gussin shows how to master the technique, creating recipes that put custard’s smooth, creamy velvety-ness centre stage

The project. Gougères • These little golden boulders might not look it, but they’re light, cheesy, cloud-like and incredibly moreish. Gougères are France’s gift to cocktail parties the world over. They’re easy enough to make at home – just don’t...