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Days are longer (hooray), the sun is shining (we hope) – it's the month to revel in watercress, sample spinach, try turbot and make the most of oysters and purple sprouting broccoli.
Peasant food? Pah! In our eyes they're worthy of a knighthood. Potatoes are brimming with goodness and are, quite possibly, the ultimate comfort food.
Whether you regard them as food of the gods, or spawn of the devil, oysters are a unique culinary experience, and April is the last, best, month to eat them.
In among the bluebells, you’ll find one of nature’s best spring foods – wild garlic. The leaves add a wonderfully subtle, tangy flavour to sandwiches, salads, stir-fries and soups, says Tom Norrington-Davies.
Make the most of these special oranges while they're in season. Why? Because they're 'bloody' lovely.
It's back! From April-October this powerhouse of a vegetable should be piled high on our plates. Rejoice.
For many, spinach is the stuff of school day nightmares; a soggy reminder of all that's wrong with poorly cooked food. But this much-maligned vegetable is very popular at delicious., so spinach-spurners, make it your friend!
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