Delicious Magazine Food Recipes and Cooking Ideas delicious. delicious.

We throw away a million bananas in the UK EVERY DAY. We don`t know about you but we think that`s a crying shame 🍌 For #stopfoodwasteday, save yours tonight and put them in this comforting miso caramel pudding. It`ll keep you warm during the chilliest spring week ever...⁠
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Get the recipe at the link in our bio and check out our stories for more banana saving ideas...⁠
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#bananapudding #stopfoodwaste #bananacake⁠
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Recipe: @jessmeyerfood, Photography: @tobyrone, Styling: @victoriaeldridge⁠
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This week our pasta is a must-make tuna puttanesca ragù from @tomshinglerr. He says: "Of all the recipes I`ve come up with over the years – some good, some best kept from the public domain – this is my crowning glory. Puttanesca is generally a fresh, sunshine-suitable dish whipped together in the time it takes to cook the pasta, but when the weather’s a bit damp and dreary (like this week) something more robust is needed.
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By slow-cooking the sauce like a ragù (and adding a generous glug of red wine), you get something deep, meaty, robust and full of all that deliciously salty umami flavour that only the trio of olives, capers and anchovies can provide. I seriously urge you to give it a go – it’s my desert island dish."⁠
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Recipe: @tomshinglerr, Photography: @indiawm⁠
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#pasta #puttanesca #tunapasta #ragu #weeklypasta⁠
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Indian mango season is BACK, and this cheesecake brings the double benefit of being ridiculously delicious and a work of art, too. @avishashidhara’s no-bake, make-ahead marvel combines a classic French cheesecake with fragrant mangos, almost like a mango lassi reimagined. Find the recipe for this mango cheesecake through the link in our bio. ⁠
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#cheesecake #baking #recipeinspo #bakinginspo #nobakecheesecake #dessert #mangoseason #mango⁠
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Recipe: @avishashidhara, Photography: @garethmorgansphoto ...

TOP TIP: Using the brine that olives come in (whether from a jar or a tin) is a no-waste way to impart flavour and ensure super-juicy chicken. This olive-brined chicken is a minimal-effort dish but the marinating is key – you have to give the chicken enough time to marinate for maximum flavour.⁠
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The earthy nuttiness of brown rice balances well with the sweet and salty flavours of the chicken, but a big green side salad is equally good as a side dish.⁠
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Recipe and styling: @pickled_plates, Photography: @indiawm

#nowaste #chickenrecipes #weeknightdinner ...

If this second winter is getting you down, cheer yourself up with cake! We`re talking @kevinflynnbakes towering banana, maple and pecan cake.

It`s sandwiched with layers of rich banana sponge with piped maple buttercream and finished with candied pecans for a showstopper twist on everyone`s favourite banana bread..

This is a rare example of a bake that improves, given a day or two to ‘mature’. Make the sponges a day or two ahead, then wrap and store in the fridge until you’re ready to assemble the cake.

Recipe: @kevinflynnbakes, Photography: @indiawm, Styling: @emilygussin

#bananabread #bananacake #cake ...

Jarred artichokes offer such a great, flavourful base in this easy, midweek meal. We love the combination of hot and cold ingredients which make for a robust warm salad, perfect for these still-cool spring days. ⁠
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Recipe and styling: @emilygussin, Photography: @indiawm⁠
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#salad #artichokes #springtimerecipes ...

Spring time pork tacos are the new Sunday lunch! This dish makes seasonal British twists by using fresh broad beans in place of avocados and lime-pickled radishes instead of red onion. ⁠
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When they’re in season, you can find radishes complete with a froth of green leaves. These are completely edible and have the same pleasing pepperiness as the radishes themselves, so don’t throw them in the bin – use as you would salad leaves or watercress.⁠
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Recipe and styling: @emilygussin, Photography: @indiawm⁠
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#springrecipes #tacos #porktacos ...

EASY LUNCH IDEA: The peppery flavour of radishes contrasts beautifully with nutty brown butter and creamy ricotta in this simple lunch recipe. Spread the ricotta over the toasted sourdough, then spoon over the radishes with plenty of the buttery juices.⁠
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If you don’t want to add all the radish leaves, give them a rinse and keep in an airtight container in the fridge. They’re a great addition to a salad – or you can shred them and use like soft herbs.⁠
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Recipe, illustration and styling: @pickled_plates, Photography: @indiawm⁠
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#radishrecipes #radish #springlunch⁠ ...