Delicious UK

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

If you make one thing… • How do you make a pumpkin even tastier? Fill it with cheese, of course! Then add a punchy gherkin and caper salsa on the side

welcome.

Recipe I'm making first

And introducing…

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

PUB OF THE MONTH • THE BULL INN, TOTNES, DEVON

PLANNING A UK BREAK?

Loved the novel? Now watch the show

FIRESIDE READ…

GADGET GRAVEYARD

INTRODUCING… delicious. expert Elaine Boddy

WHAT'S ON THE MENU? • Food editor Tom Shingler mixes and matches this month's dishes

OVER TO YOU

STAR PRIZE

MEET THE READER

Thrifty ideas • We asked on Instagram: what do you make when trying to keep costs down?

delicious. discoveries • The best new goodies from producers large and small

Hot on the shelves • We've swept the supermarkets for the best new products to look out for right now

HOTLIST • We've switched things up a bit this month… Here's what editor Karen Barnes is loving for October – for kitchen, for dining, for hunkering down, plus a must-book restaurant

The booklist • With his monthly edit of the latest cookbook releases, Mark Diacono discovers weekly rotation-worthy vegetarian recipes, learns the benefits of bitterness and appreciates the beauty, diversity and versatility of rice

A bowl of pasta with Grace Dent • The restaurant critic and host of podcast Comfort Eating discovered discussing her guests’ guilty food pleasures sparked honest conversations – and now she's written a book about why these foods are so close to our hearts. Grace talks about the siren call of the pressure cooker, what sober people drink (no squash, thank you) – and hiding underwear from Stephen Fry

CHESTNUTS • A truly nostalgic seasonal ingredient, chestnuts conjure up childhood memories of roasting over an open fire, trying to get to the sweet interior through the hot skins. Save burning your fingers with these recipes that show off the versatility of this autumnal favourite

Let's keep it simple… Please! • Eating out is one of life's greatest pleasures for columnist Debora Robertson. She's an easy-going sort of person, but she has a warning for restaurant kitchens: stop messing with her dinner – it's not going to end well for anybody

Battle of the MUSHROOMS! • Fungi are enjoying a zeitgeisty moment. They've been touted as a carbon-capture saviour (look up ‘mycorrhizal network’ to have your mind blown) and they've turned supervillain in the hit TV show The Last Of Us, cementing their status as a true force of nature. But we all know where mushrooms really shine is in the kitchen, offering flavour, texture and umami by the bucketload. Do you have a favourite, though, that you'd stand by through thick and thin? Mushroom lovers on the delicious. team certainly do – and here, four of them make a case for their favoured ‘shroom being the greatest of all. Even if their heartfelt words don't convince you, surely their exciting new recipes will

“Pub food has never been more exciting” • From a place for a pint and some peanuts to a destination for creative plates, the British pub has been transformed in the past two decades. Tom Kerridge reflects on pubs’ role in the UK's food revolution and why these institutions should be treasured – as well as offering five top snacks from his new book (hello, ‘nduja sausage rolls)

Julius Roberts’ epic tarragon roast chicken • When simplicity and big, wonderful flavours combine, we want a piece of the action – and this recipe supplies the goods. It's from the debut cookbook of...