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… • Ever roasted radishes before? Get ready to be amazed – they turn into beautiful, sweet, purple-pink gemstones while retaining their bite. Serve this with bread as an amped-up dip or as a side to other springtime dishes

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

welcome.

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

PUB OF THE MONTH • THE SILVER CUP, HARPENDEN, HERTFORDSHIRE

THIS MONTH WE'RE READING…

OVER TO YOU • Delving into delicious. for education inspiration…

STAR PRIZE

meet the reader • Bob Brogan lives in Hertfordshire, where he enjoys buying meat from his local farm – and has made his own bacon and sausages

Can you air-fryer it? • It's the appliance of the moment. We asked on Instagram: what do you cook in yours?

HOTLIST • What's new, what's great, what we rate – including bargain buys and an eco pick

The booklist • Fermentation magic, luscious fruit-laden bakes and pasta to get excited about… Award-winning food writer and cook Mark Diacono chooses the cream of recent cookbook releases

A piña colada with Shivi Ramoutar • The food writer and TV presenter talks about finding fun in life, sharing the love for Caribbean cuisine – and her hidden talent

ASP ARA GUS Bring me my spears! • There isn't a more exciting time of year for food than when British asparagus hits the shops, but it's only around for a month or two, so grab every eating opportunity while the season lasts. Each of these recipes showcases a different method of cooking the succulent spears, using every last part to make sure nothing ends up in the bin

Anchovies make everything better • They're the canny cook's secret ingredient – an instant flavour-bomb to give so many dishes that elusive oomph. Anchovy-fiend Debora Robertson is lucky enough to live in the part of France that produces the best little fishes for her dishes

Nathan Outlaw's fish revolution • Despite being surrounded by sea, we don't eat much fish. Most of it is exported to France and Spain, while we import a lot of the seafood we do eat. Renowned chef Nathan Outlaw is determined to change that by encouraging us all to eat a wider variety of fish and showing us how to cook it in imaginative ways. These five recipes are a great place to start, each showcasing a different cooking technique

One from the heart “Every meal was a bit of a fuss with Grandma” • There was no chance of going hungry when Grandma Rene was cooking, and tzimmes was one of the favourite treats for Helen Graham and her family. Here, the executive chef of Bubala's two Middle Eastern vegetarian restaurants shares Rene's recipe for the Ashkenazi Jewish classic – a recipe to treasure

New Wave Italian • Bancone is at the forefront of the UK's new wave of Italian restaurants – casual, quick, affordable and brilliant. Chef Ben Waugh shares four of his favourite dishes for spring with subtle twists and clever little techniques that – dare we say it – improve on the originals

DARE TOBE different • Juniper, fennel, chipotle, pink peppercorns… not the usual suspects when you're making puddings. But Pollyanna from the delicious. food team shows that, just as salt can be used to bring out the flavour of caramel, these flavour-packed seeds, flakes and berries give familiar sweet treats exciting new dimensions

MORE WAYS TO SPICE UP YOUR BAKING • Those neglected jars on the spice rack offer up buckets of inspiration when it comes to baking – here are a few more pairings to elevate your puddings...