Delicious UK

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

welcome.

WHAT'S ON THE MENU? • Food editor Tom Shingler conjures up some tantalising May combos

If you make one thing… • Sitting somewhere between a scone and shortbread, this light and crumbly shortcake comes studded with dark chocolate. It's the perfect vehicle to showcase that winning combo of strawberries and cream

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

The big delicious bash • There ain't no party like a delicious. party, as we proved when we threw a big leaving do at our London HQ for editor Karen Barnes, after her 14 years in the hot seat. Andi Oliver, Rick Stein and Raymond Blanc were among the great and good of the food world who turned up to raise a glass, enjoy a nibble and say goodbye to Karen in style

OVER TO YOU

delicious. discoveries • The best new goodies, tested by our team, from producers big and small

Hot on the shelves • Here's where to point your trolley when you're trundling down the aisles

The booklist • Mark Diacono's pick of the latest releases includes unabashed celebrations of steak and brunch alongside in-depth guides to baking and Korean street food. Plus: a uniquely absorbing food memoir

A homemade kombucha with Hugh Fearnley-Whittingstall • The campaigning cook's new book celebrates the latest science that eating 30 plants a week can make us healthier – and he sees it as a joy, not a job. Hugh shares his latest growing experiment, an unconventional method for making a cuppa – and what keeps him up at night

Feeling Greekish? • These no-nonsense recipes from Georgina Hayden's latest book, Greekish, are simple to make and a joy to eat. Whether you want a light mezze or a feast for a crowd, they'll bring the fragrant flavours of the Med into your home

My Greek kitchen ESSENTIALS • I'm always on the lookout for beautiful yet efficient cooking utensils and gadgets, as well as stylish table settings. These are a few of my favourite things right now” Georgina Hayden

“It's made for sharing” • Supper-club chef, food writer and photographer Elainea creates wonderful recipes that showcase inventive cooking, seasonal British ingredients and Caribbean flair. With generosity on display, it's simple, flavourful food for everyone to tuck into

Jersey royals • Seeing these small, firm spuds in the shops sparks seasonal excitement – for the distinct nutty flavour they bring to dishes and for the promise that warmer salad days are well on their way

Be a Better Cook • INCREASE YOUR SKILLS AND KNOW-HOW WITH THE HELP OF OUR EXPERTS. THIS MONTH: HOW TO PLATE LIKE A PRO, FERMENT YOUR OWN PROPER HOT SAUCE, YOUR GUIDE TO THE CHINESE PANTRY AND MORE

3 RECIPES 12 SKILLS • Every recipe you've cooked involved some sort of technique, no matter how basic. These three dishes each feature four culinary skills that, once mastered, you'll roll out time and time again. The food team's Pollyanna Coupland analyses each skill and shares the secrets to its success. Add all 12 to your portfolio and you'll be a master chef in no time

3 TOOLS TO MAKE THESE RECIPES EASIER • You can learn all the skills, but if you don't have the right equipment for the job, you'll struggle. Here are three ProCook tools we used to create these recipes. Buy them at procook.co.uk

PART #2 Wood ear mushrooms • Chef Yvonne is back with another beloved Chinese ingredient to show us why some things are as much about texture as flavour. Learn how to use them in a steamed chicken dish and in dumplings, both of which were passed down by her “magic mama”

How to PLATE LIKE A PRO • A meal at a Michelin-starred restaurant...