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… • Scrambled eggs might seem unusual companions for carbonara, but the savoury flavours of the classic Roman dish enrich the silky eggs. Result? A seriously indulgent breakfast

welcome.

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

PUB OF THE MONTH • THE BELL, BRISLEY, NORFOLK

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

OVER TO YOU

STAR PRIZE

Meet the reader • Helen Westwood lives in Ayrshire with her husband, David. Her book, Cook Like a Celt, draws on her Welsh roots and Scottish home

A hearty bowlful • Chilly mornings mean porridge – but how exactly do you make yours? We asked you on Instagram

HOT LIST • What's new, what's great, what we rate, including several eco picks for January

A glass of stout with Jimi Famurewa • The restaurant critic, journalist and author on his inherited love of stout, fond memories of teenage skating and a soft spot for a famously rude restaurant

Take pasta to the next level • Though there'll always be a place in our hearts for a good spag bol, sometimes it pays to be a little more adventurous – as these knockout recipes show

Letter to my food hero Elainea Emmott writes to James Hemings • Photographer and supper-club chef Elainea Emmott sends a letter back through time to a man enslaved by Thomas Jefferson. No picture exists of James Hemings, and he left behind only a few elegantly written notes and inventories – but as a pioneering chef, he created an important culinary legacy

BURNS NIGHT updated • Hot Scottish chef Roberta Hall-McCarron's menu has neither a neep nor tattie in sight, and (whisper it) there's no haggis… But if you want to celebrate 25 January with something different, Roberta's menu showcases the contemporary side of Scotland's food scene. It's a little bit cheffy, but everything can be made in advance – we'll raise a wee dram to that

PARMESAN The wonder stuff • It's a workaday ingredient, but are you aware of the months of care and attention that go into making a wheel of parmesan? Sue Quinn travelled to Parma to find out more – and our food team have created all-new recipes to celebrate Italy's king of cheeses

7 STEPS FROM MILK TO PARMESAN

The joy of winter citrus

Expert knowledge. How to roast like a pro

Technical bake. Edd Kimber's cheesy brioche rolls

The project. Crispy chilli oil • It's the condiment of the moment… Our food editor Tom Shingler is a superfan with a secret recipe to share, and he promises that whether you're a spooner-over, a stirrer-in or a dunker, you're going to love it

DON'T BIN IT! • Citrus fruit

THE ENERGY-SAVING GADGET WITH SUPER POWERS • If you love warming casseroles but, in these fuel-crisis days, aren't keen to have the oven on for three or more hours of slow-cooking, it's time to consider an oft-overlooked kitchen gadget: the pressure cooker. For the delicious. food team it's the energy-saving kit they'd choose above all others. We asked expert Catherine Phipps to share her wisdom, along with foolproof recipes that go far beyond steamed puds

5 SURPRISING THINGS TO COOK IN A PRESSURE COOKER

TWO VARIATIONS TO TRY

Gratin dauphinois

Why we love our pressure cookers • The delicious. food team are unanimous in choosing the pressure cooker as their number-one energy-saving gadget.

PULSES It's time for a revival • If you're looking to cook and eat more sustainably, boosting your intake of pulses and beans is a no brainer. Read on for the compelling reasons,...