Delicious UK

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

welcome.

If you make one thing… • A rustic galette that celebrates the culinary heroes of summer – ready in 30 minutes

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

PUB OF THE MONTH • THE BULL FREEHOUSE, TROSTON, SUFFOLK

WHAT'S ON THE MENU? • Projects editor Hugh Thompson mixes and matches this month's recipes

OVER TO YOU

STAR PRIZE

MEET THE READER • Alison Hoy lives with her husband and two English Pointers, Chica and Dora, in Weymouth, where she runs a B&B

Old habits die hard • Weetabix? Toast? Kippers? Crisps? We asked on Twitter if there's one food you've been eating every day for years…

delicious. discoveries • Our best recommendations from producers huge and tiny. This month there's a hint of fatherly celebration in the air

Hot on the shelves

HOTLIST • What's new, what's great, what we rate – including bargain buys and eco picks – all chosen

The booklist • Award-winning writer and cook Mark Diacono shares the books that are exciting him this month – and picks a dish from each to entice you in… Strap in for American pies, UK seafood, Scandi seasonality and exciting veggie recipes

A Japanese whisky with Mike Reid • You may have spotted Mike on Saturday Kitchen or Cooking with the Stars – and this month the chef-restaurateur is back on TV judging a new competition. He tells Kerry Fowler about his dream of getting the band back together – and a gravy-based epiphany

GOOSEBERRIES THE COMEBACK FRUIT • All too often overlooked in favour of the strawberry, gooseberries have a sweet-sour tartness, giving them a versatility other berries lack and making the green heroes a star in savoury dishes as well as sweet. Here are five brilliant reasons to put them back on the menu

Saffron roast chicken with dried fruit • The sweet-sour flavours of this golden stuffed chicken feel perfect for a sunny weekend – as good with salad, pickles and rice as with traditional roasties

CAESAR SALAD • No shortcuts. No cheat ingredients. Our new series takes the view that if something's worth doing, it's worth doing right. Each month we'll take a deep-dive into a classic dish, delving into the processes and analysing why it tastes so good, then we'll give you our ultimate recipe. First up: Pollyanna Coupland restores the reputation of her favourite salad

Burnt offerings • It's well known that light charring, browning or caramelisation – the Maillard Effect – is a great way to unlock flavour from ingredients, but what about pushing that charring a stage further? Food editor Tom Shingler explains how to burn food – in a good way – alongside our food team's creations to inspire you

Infused booze • Taking run-of-the-mill spirits and adding your own bespoke flavours is easy – and seriously rewarding. Learn how with Tom Shingler's advice, then get inspired by six infusions that prove going beyond berries is the way forward

INFUSING 101

Caramelised maple tart • There are custard tarts and then there are maple syrup custard tarts. This recipe by Alison Roman, the US food writer with a cult following, raises a favourite finale to star status. But there's a trick to getting the caramelisation right…

DON'T BIN IT! The ends of jars • We continue our mission to avoid waste in the kitchen with Emily Gussin's tips to make the most of every last dollop and scraping of your ingredients

Mussels the least selfish shellfish • As a nation we eat lots of prawns, but farming them has a big cost to the environment. That's why we recommend switching to juicy, tasty mussels: they're...