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webeditor@deliciousmagazine.co.uk

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For all web queries please email: webeditor@deliciousmagazine.co.uk

If you have a query or complaint about any of the content on the website please email here so your concerns can be passed onto the right member of staff. If you have a query or complaint about the magazine please email here. Unfortunately, although we will endeavour to, we are not always able to answer all emails.

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Subscription enquiries:

Please contact the subscription house directly if you have a query or problem with a subscription.

For UK subscription enquiries call: 0844 848 8419 or E: delicious@servicehelpline.co.uk

Overseas subscribers, please call +44 1795 414 857.

Eye to Eye website

To email a member of staff, please type: firstname.lastname@eyetoeyemedia.co.uk

Editor: Karen Barnes
Deputy editor: Susan Low
Editorial assistant: Sarah Simpson
Food editor: Lizzie Kamenetzky
Deputy food editor: Rebecca Smith
Wine editor: Susy Atkins
Art director: Jocelyn Bowerman

Acting art director (maternity cover): Naomi Lowe
Art editor: Martine Tinney
Chief sub editor: Les Dunn
Deputy chief sub editor: Hugh Thompson
Sub editor: Rebecca Almond

Publisher: Adrienne Moyce
Marketing manager: Becca Bailey
Circulation director: Owen Arnot
Production manager: Jake Hopkins
Advertising & promotions enquiries: T: 020 8433 2601 natalie.carter@immediatemedia.co.uk

Eye to Eye Media Limited
Managing director: Seamus Geoghegan
Enquiries 020 7803 4115
E: readers@deliciousmagazine.co.uk

Comments

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shunga

January 18

I dont think anyone is looking at these comments there are no posts from the web editor for nearly a year, what is going on? Subcscribers unite and ask where our support is!

shunga

January 18

I dont think anyone is looking at these comments there are no posts from the web editor for nearly a yerar, waht is going on? Subcscribers unite and ask where our support is!

shunga

January 18

Hi, Where is the recipe index in the jan 2013 issue, I have looked and lokked, am I missing a page or is it missing ??!! Confounded and confused reader!

Christina Anne

January 12

What has happened to the recipe index in the last two editions? I found this invaluable when looking up a recipe I wanted to make

suzydivirgilio

December 8

I am trying to track down on the delicious magazine web site, a recipe which I only have part of, it's called Torta di mascarpone, vin santo e cantucci. It was in an edition a couple of years ago. Please can you tell me how I can obtain this recipe. With thanks Suzy

kaz

November 12

I would like to know where i can buy Mafaldine and Pappardelle past,a

judythomas

October 26

I bought a recent copy of delicious. and cut out several recipes. The one I most want to try is for individual game pies. Unfortunately I have only cut out part of the recipe. Please could you email me the full recipe or if not how it continues after 'Divide the pastry into 6 even-size@ My upcoming dinner party is relying on you. Thank you, Judy Thomas

jude

October 26

Hi, I am trying to get the recipe for Raymond Blanc's item from the November 2009 issue for 'My mother's bread and butter pudding'. Can I obtain this from anywhere please. Many thanks. Jude Baker

anniem

October 4

Help! I'm trying to find, on the website, the recipe for Salted Caramel Tarte Tatin which featured in the October 2012 edition. I read it at the dentist's this morning, thought I'd still be able to buy it, but the November issue is out now. I'd decided to make it this weekend for a large family party, but now I can't find the recipe - can you send me a link to it please?

PC32ME

July 9

I entered a competition which I was lucky enough to win, but since then have been very disappointed with the response from delicious, eye to eye and other parties. Each seemed to blame the other, promised to look into the problem and get back to me, which no one did. I was then offered an experiance which was not the prize, queried it then again no response. I have now Given up on the prize, very very disappointed

Wendosys

July 8

Loved your slimmed down version of Brownies I made them Gluten free with Gluten free self raising flour and gluten free baking powder and they tasted fine

B Cole

May 21

I am a subscriber to 'FOOD' magazine and enjoy it very much. I have just registered but cannot find how I get to the Competitons shown on page 3 I would appreciate your help. Many thanks Beryl Cole

woppleinspain

May 19

Re the ultimate gin and tonic - surely it should have a slice of lime as all gins are already flavoured with lemon in their basic botanicals. Nordic mist tonic also takes some beating.

kakapogirl

May 5

I have just booked my place at the Gidleigh Park lunch on 21 June. I got divorced last month and 21 June should have been my 9th wedding anniversary. My ex husband refused to take me there because he said it was too expensive. This way I get to celebrate my new single life and fulfill a long held ambition of eating at Gidleigh Park! Thank you Delicious Magazine!

monique@thong.plus.com

May 1

I read in your magazine a paragraph in "foodbites" on the Queen. She is addressed as "Her Majesty" and not "Her Royal Highness"; this is a fact which I would not have expected a magazine of your calibre to get wrong.

John Dittrich

May 1

PLEASE DO NOT RENEW MY SUBSCRIPTION ONCE THE CURRENT SUB EXPIRES. Many thanks Mrs Daphne Dittrich 16 Westbridge Park Sherborne DT9 6AW DELI019720 JUNE 2012 20776

sandy e

April 18

I live in barrow-in-furness, yes its on the coast but we do not have a real fishmonger. Our high street is mostly charity shops, we do not have a deli and no fresh veg shops exept the market on a weekend. I have to rely on tesco and asda for most things. could you please think about publishing a store cupboard stockest list that do the more unusual things? most articals you do or places you recommend are far to far away from us. could you do more local to us and other way out places? sandi

gwenstewart

March 22

Hi, My husband and I have just come back from staying at the Mercure hotel in Exeter on winning a Wine And Dine Experience through your magazine at the end of last year. What a wonderful time we had. We had a swim before dinner and could barely get up from the table after our five course meal with wine. The room was lovely and after a good night's sleep we enjoyed a full breakfast the next morning. The beauty of it all was - it was all free. The hotel didn't skimp on anything and the service was excellent. Luckily we have family living near by so we spent a further 2 nights staying with them. Thank you so much for this wonderful prize.

lucyevans

March 15

Hi, I love the look of the Blueberry, Lemon & Mint Drizzle cake on page 57 of this month's mag but cant't find the recipe? Thanks Lucy

Penelope Aylesford

February 26

Can I print off recipes from past issues? I am a subsriber.

disenchantedsl

February 26

It's a shame you can't look through your recipe file on here using more than one dietry requirement, I'm gluten and dairy free and its a pain to search for. Everything seems to have one of the other in :(

GilljwalK

February 5

Great magazine just disappointed there seems to be no life further north than Oxford according to the secret address book

Bagpus

February 2

Thanks delicious and all those on facebook for your suggestions regarding the mussel baking tray. My quest continues...although much more informed! Thank you :)

David Skinner

February 1

Hello. I have been a reader for a few years, some of your recipies use Gallo 3 Grain Rice. I live in East Kent, and I've tried all the major supermakets, and smaller stores, and I can't find any-does any-one know where I can get some? David

webeditor

January 27

@sandstorm - will do!

webeditor

January 27

@Bagpus - we've had some great suggestions over on Facebook - https://www.facebook.com/deliciousmagazineuk/posts/10150539941792870

sandstorm

January 27

http://www.deliciousmagazine.co.uk/article.aspx?id=3283 trying to enter this comp WIN a Sabichi Bistro set but no question or answer options are there can anyone look into it please

webeditor

January 27

@Bagpus - We're going to throw this one out to the facebook and twitter communities too... Stay tuned!

webeditor

January 27

@Lotty84 - We'll pass it on to the powers that be (in the kitchen)

webeditor

January 27

Hi Lisa - thank you for your comment - lovely to hear that you like the magazine! Here is the link to the Gingerbread Fondant Souffle recipe that Fleur used as inspiration for her Delicious Cooks... entry http://www.deliciousmagazine.co.uk/recipes/gingerbread-fondant-souffles

lotty84

January 16

Would it be possible for delicious to do a tasting of dried porcini mushrooms to tell us which ones have the best flavour, cost etc. We use them regularly in our cooking - we prefer the sainsburys one to the Waitrose ones (they are also a lot cheaper). Any thoughts on this would be much appreciated.

Bagpus

January 7

Hi, I'm wondering if anyone out there can help me. I've been searching the internet for months now looking for a mussell baking tray. my dad reckons he saw a purpose made baking tray to bake mussels when in France but hasn't seen one since. I'm beginning to wonder if it's a figmant of his imagination :)

LisaBeeUK

January 5

Hi – I have just spent a lovely morning going through your February issue (am a subscriber), and on page 7 it mentions a recipe for 'Fleur McCrone's Gingerbread Fondant Souffle' which is supposedly posted on the delicious website. I’m afraid it is not here (there is one with same name, but it is not the one advertised). Can you please advise where this recipe is? Many thanks.

webeditor

January 3

Hi Les, Would you mean something like this recipe? http://www.deliciousmagazine.co.uk/recipes/poppy-and-sesame-seed-crackers If so, try searching 'crackers' thanks!

LesBatchelar

December 23

I entered 'Savoury Biscuits' in the recipe search box. I was disappointed to find very few recipes for those but a whole lot of recipes for all sorts of other things - nice as they sound. So how would I find Savoury Biscuit recipes? Regards, Les Batchelar

webeditor

November 11

We've had a few comments from readers who have had some trouble with our Sticky Apple and Gingerbread Pecan Loaf cake recipe. We love to hear your feedback so we have re-tested this recipe and I can report back that the published recipe does work. We've also had feedback from users saying they've had lovely results with the recipe – some people have even written blog posts about it! (with lovely pictures too at; http://my.opera.com/kirstycat/blog/2011/09/04/sticky-apple-and-gingerbread-pecan-loaf-cake http://www.likemamusedtobake.com/2011/09/05/apple-ginger-loaf/ and http://peachesanddonuts.blogspot.com/2011/10/apple-blog-hop-apple-and-gingerbread.html) Ovens can vary so it may be that if you've had problems with the mix, you may have to adjust the cooking times to compensate. Thanks again for all your feedback. Keep us on our toes!

webeditor

October 12

hi ms_cj_sanchez, thanks for your messages - I can certainly suggest your 'gift' search suggestion to the tech people and see what they suggest! We'd also need a very dedicated person to go back and tag all the past recipes!

webeditor

October 12

Hi @stevwest - thanks for the lovely feedback!

christeluk

October 12

thanks so much for your kind reply:-) i will try with this. thanks again. cxxx

ms_cj_sanchez

October 11

@christeluk: I think you could try Creme douce epaisse Pechalou from LeClerc if possible or another cream that is about 30% fat or more. Hope this helps!

christeluk

October 11

hello, i have just received the november issue and i am keen to do the chocolate creme brulee. I live in France where it's quite difficult to find double cream. could you tell me what can I substitute this with? thanks Christel

ms_cj_sanchez

October 10

@Rosmassey: Hi there, just read your comment about not wanting to print out recipies and I have the same feeling about printing (I too am a subscriber). A partial solution is to create a folder on your computer called recipies and then print the recipe as a PDF file (normally a print to file option) and save them in this folder; this way you should never again misplace a favorite recipe and then drive yourself mad looking for it! If you have a laptop you can simply put the recipe up on the screen and follow it from there. Hope this helps! @webeditor: Could you not start to add a line of text to the bottom of the recipe which sites which issue and page it is from? Also. if the recipe came from an issue of the magazine, I would have thought that there would be a link between the recipe and magazine, such as a meta-tag, which you could display on the screen showing the issue and page number of the magazine? Assuming that the information is embeded in the recipe page itself.

ms_cj_sanchez

October 10

@Rosmassey: Hi there, just read your comment about not wanting to print out recipies and I have the same feeling about printing (I too am a subscriber). A partial solution is to create a folder on your computer called recipies and then print the recipe as a PDF file (normally a print to file option) and save them in this folder; this way you should never again misplace a favorite recipe and then drive yourself mad looking for it! If you have a laptop you can simply put the recipe up on the screen and follow it from there. Hope this helps! ------ @webeditor: Could you not start to add a line of text to the bottom of the recipe which sites which issue and page it is from? Also. if the recipe came from an issue of the magazine, I would have thought that there would be a link between the recipe and magazine, such as a meta-tag, which you could display on the screen showing the issue and page number of the magazine? Assuming that the information is embeded in the recipe page itself.

ms_cj_sanchez

October 10

I have been a subscriber for many years and love the magazine; I know that running up to christmas and other festive occations there are normally loads of ideas and recipies for food gifts such as fudge, chuckney, jam etc. However, I would like to see a search categorgy on your website, perhaps called gift ideas or perfect gifts, where I can search through these specific types of recipies for ideas on making edible gifts. I have been trying to search for ideas but I literally have to search through each catogory to see what recipies there are. Thank you in advance for your consideration!

stevwest

October 9

Made a fantastic recipe on page 23 of the November issue which was the "one pan roast herby fish". Very tasty and I will make again, the only issue was you did not put the oven temperature in the recipe or remind people to pre heat the oven. I cooked it on 200 deg which turned out right.

webeditor

October 6

Hi @SamDun - Sorry for the delay in replying. I think the site you were looking for was www.eatyourbooks.com, as featured in ‘The ultimate recipe search’ on page 17 of the July 2011 issue. Sadly the offer ended on 30 September but you could try and give it a whirl with the code DELICIOUSUK06.

webeditor

October 6

@CookingColl - Thank you for your lovely comment - so glad to hear you like what we're doing!

webeditor

October 6

@Rosmassey - Hello and thanks for your suggestion. It's a great one. Sadly the technology behind the recipe pages doesn't allow us to show the magazine month on the recipe itself.

webeditor

October 6

@Jane Wrightson - So Sorry you've been waiting for a reply for so long but happy to hear you found the correct sized tin in the end. We're back with renewed vigor on the comments page!

webeditor

October 6

Hi @mia - We'd recommend putting a shout out to our amazing foodie communities on Facebook and Twitter - http://twitter.com/#!/deliciousmag https://www.facebook.com/pages/delicious-magazine/88384577869 Good luck!

mia

September 16

hi. i`m a reader from norway.Need some help in finding those special places chefs go to shop in london... it might bee knofes, pots & pans or sugar/cupcakes/chocolat supplies. anyone?? if you`re ever in norway i`ll tell you where to go here.

JaneWrightson

September 9

The Sticky Apple and Gingerbread Pecan Loaf cake in the October edition , page 106-7 , needs considerably more cooking time that stated in the magazine. The recipe states 50 mins at Gas 4 , I had it in the oven at that temperature for 1 1/2 hours before it was done. I had wieghed the ingredients carefully , but noticed the mixture was extremely sloppy. That is the second cake that has not gone according to the recipe , the last one was the Banana and Chocolate bread in Oct 2010 which had the wrong size cake tin in the recipe.Still not got a reply to that despite being promised one by the team at Delicious. I do not have alot of faith in the recipes and now always worry when I attempt to make something.I also wonder if anyone from the team actually look at this website as nothing seems to come of the comments posted here.

SamDunn

September 1

Please can you help...I remember reading in Delicious mag about an online service where you can input names of all the cookery books you own, search for a recipe and it would tell you which of your cookery books had that recipe in. Can you please tell me the name of the website and also if the Delicious promotion is still on to receive 6 months free trial. Many thanks for your help. Sam

JaneWrightson

August 2

Still waiting for your reply to my comment last year about the banana and chocolate bread recipe which had the wrong size tin quoted in the recipe , Oct 2010 issue , you said you would reply once the Christmas issue was out of the way. You'll be working up to the next Christmas issue soon. See Sept 4th post from myself. I have of course by now figured out what size tin to make it in , but it would be nice to have a reply when promised one.

rosmassey

August 1

love delicious...recipes are totally reliable. Just a suggestion for website recipes....as a subscriber I have all the magazines but can't always remember which month a certain recipe appeared in so I search online. If you could mention the month on the recipe page it would save having to print it out...I could refer straight to the page! Many thanks Ros Massey

CookingColl

July 29

My copy of Delicious has just landed on the doormat - gluten free recipes - YAY!!! Thank you so, so much. Off to the kitchen I go. A recommendation for those times when treats are needed and time is limited, I have recently discovered Honeybuns cakes and other yummies. Really, really good (and no, I do not have shares in the company!) I love my Delicious treat every month - thank you for a really great mag. Colleen

JessicaPutt

July 9

I have been a delicipous subscriber for the last three years and love the fresh inspiration I get each month for family meals. I must say I was disappointed when the 'One o'clock rocks' feature disappeared as I love making salads for my family for lunch. However you have more than made up for it with this months six salad recipes. I am making my way through them, they have been a great hit so far - even with my 11 month old! Jessica

judith.clare

June 27

I was given a Delicious subscription as a present and I think the first copy was March 2011. In it was a receipe for a lamb tagine which my son described as the best ever. Unfortunately I have lost it. Please can you let me have a copy. All I remember is that it starts with the lamb being cooked in the oven uncovered.

Nick@360sunandski.com

May 28

Hi I have been a subsciber for 2 years now to your magazine. With my wife we run a ski chalet in the French Alps - 10 years now! We specialise in family skiing - taking children from new borns to teenagers. Every year come the end of November I start to prepare my weeks menu for the coming season. I have found Delicious incredibly useful - either following the recipes exactly or using them as inspiration. By the end of the season even the ones I followed exactly have evolved as products come in or out of season and I find different ways of doing them; quicker, cheaper, better quantities for large groups, etc I particularly like your vegetarian recipes (we seem to be getting more and more - and many vegetarian cook books are very dull). Also your ideas of cooking for children have helped - they can be fussy but it is possible to cook them good, healthy food! This year, as guests often ask for recipes I re-wrote all the receipes from this years menu and in return for a d

Frank

April 13

All, I love the magazine and have been using recipes from it for many years now. There is one recipe in particular that I am looking for and cannot find. It was in your 2009 Calendar and it was for a slow roast leg of lamb with cannellini beans and squash. I cannot find it on the website and was wondering if you could send me a copy?

webeditor

January 7

Re:panettone: 1. The main problem seems to be lack of rise. With the unusually cold weather it sounds as though their dough isn't warm enough to activate the yeast, multiply and rise. The warming oven of an aga, a warm airing cupboard, or a low oven is required to get rise when it's this cold. It doesn't matter how long dough is left; if it is not warm enough it won't rise. 2. Secondly, how old is your yeast? You need fresh yeast since it becomes less active over time. Frozen yeast will have lost some of its kick and we did not test the recipe using dried, only fresh. 3. Thirdly, are you kneading correctly? The dough needs to be worked vigorously and warmed up until it's silky smooth. All our recipes are tested thoroughly in our test kitchen and again when we photograph them and this worked fabulously (I can vouch for this as I ate a good few slices of it - web ed.). Bread is notoriously tricky - cooks need to be reasonably experienced to attempt it.

fifletcher@btinternet.com

January 4

I discovered delicious. magazine in my favourite cafe in Keswick 2 years ago and have subscribed ever since. I have followed many of your recipies and others have inspired me to be creative with my own 'store cupboard' favourites. I want to thank you for helping in making my new year meal for family so successful. I used the mustard dressing from a 1 o'clock rocks salad (april 2010 I think) to accompany starters, tips for the perfect roast potato, and for desert; the crowning glory... your showstopper ginger cake recipe. Perfect because I could bake it in advance and WoW! Despite everyone being full already, we all found room for this. Delicious. There is none left. Will be making this again and have already passed on the recipe and it's source.

webeditor

January 4

Thank you for your comment about panettone, which I've passed onto the food team. Please note that all delicious. recipes are thoroughly tested and don't get published unless they work.

clarej

December 21

My panettone is not rising. Can I add more yeast? The only yeast I could find was frozen fresh, so would that be the problem? If it doesn't rise, any tips as to what to do with the dough. I would hate it to go to waste. Thanks.

LouiseCobs

November 28

Please could you help settle a family argument? When I pre-prepare vegetables and leave them in cold water for a few hours prior to cooking, do all the nutrients leech out of the vegetables? Many thanks

Kreete

November 24

Hi, I am doing my university essay about the food magazines and I am especially focusing on the Delicious and is it possible to get some information about the history of Delicious magazine? Best wishes, Kreete

christeluk

November 15

thank you for your answer. I will do so straight away. Kindest regards

webeditor

November 15

Dear christeluk - please email webeditor@deliciousmagazine.co.uk and I'll forward your query onto the food team

webeditor

November 15

Dear annabelhowe, this squash recipe won't be featured on the website as it was a guest chef recipe and at the moment we don't have online rights, unfortunately. However, please email webeditor@deliciousmagazine.co.uk and I'll send you the details.

webeditor

November 15

Kelly.sue.ralph you're in luck - our February issue, out in January 2011 - has a whole feature on pressure cooker recipes, so watch this space!

christeluk

November 14

hi I am tempted to do the Gingerman house this year with my daughter using the recipe you suggest to one of your reader in the December issue. However I do live in France and we do not find muscovado sugar. What alternative can I use? is cassonade or vergeoise sugar will do just as well?Please let me know as I have never done it before and quite eager to make something that looks like a gingerman house :-))) thank you Christel

kelly.sue.ralph

November 13

Hi There, Not sure if this is the place to ask, but with the winter weather creeping in, tax going up and electricity soaring its time to get frugal. I purchased a pressure cooker as I am planning on cooking in bulk and saving money ( I have an elecctric stove ) and I think is would be great to do a feature on pressure cooking recipes. There are slow cooking recieps, oven recipes and I have googled high and low for an up to date modern pressure cooking recipe book. Can't find any, they are all from 1990's, no offense but the pressure cookers then are ancient compared to the new jazzy ones now. so Delicious please help me on my quest of finding an amazing pressure cooking book with modern recipes of hopefully you can do a peice in an upcomming issue to banish the fear of of pressure cooking! I am hopeing this could be a letter to the editor section as I am sure there are many ladies with this monster in their kitchen and want to put it to good use! kind regrads, Kelly

annabelhowe

November 11

I missed buying the November issue and want to make the stuffed squash that is on the front of the magazine but I cant find the recipe anywhere online. Please can someone help?!!

buntybird

November 8

In this month's magazine you advertised La Mare black butter. Why don't you give the man who makes it all a call as I know himm and he didn;t know you had printed the product. He also makes hand made chocoltaes and these are a real treat! Contact him at la mare and tell him Christine gave you the insight. He would be worth a proper article - not the others who manage the organisation , just him as he makes everything including Jersey fudge and 1 meter high easter eggs.

webeditor

November 1

We have lots of vegetarian recipes on the website that don't contain goat's cheese. Unfortunately, it's not possible to do a search minus an ingredient on the site but if you pick 'mains' and 'vegetarian' in the refine search boxes you will find plenty of recipes to suit. Alternatively, try substituting goat's cheese for a cheese of your liking.

francapotts

November 1

I have bought every single issue since it started and I love it! However, I have a vegetarian son and we eat vegetarian quite often. Please can you explain the current obsession with goat's cheese? We all dislike it intensely and nearly all vegetarian recipes at the moment which contain cheese, use goat's cheese. Please consider all the other wonderful cheeses when inventing new recipes.

webeditor

October 4

Dear suzhageman, the dessert you're referring to must be Rick Stein's easy apple tart, which was on the October issue. Unfortunately, it's a book extract so we don't have the rights to put it online after the month of publication, but you can order a back issue from delicious@servicehelpline.co.uk. Sorry about that. Debra, web editor

suzhageman

October 1

Dear Sirs, I am in the US. I am trying to find the recipe for the pear dessert which was on the September or October cover. I would love to make it, can you please send it to me. I am going to my dinner club on Saturday night and I would like to make it for the group. Please help. thank you. Sincerely, Suzanne

Iced Gem

September 29

Dear KirstyLooli, I haven't got the Gypsy tart recipe which you used to hand to compare to mine but I thought I would share mine as it took me a long time to work out what I was doing wrong! 1 x 400g tin evaporated milk. Keep in the fridge for a day before using to ensure it is cold. 400g muscovado sugar - make sure it is muscovado sugar and not just dark brown sugar as this won't work. This will fill two 8 inch cooked sweet tart cases. Whisk the sugar and evaporated milk together for 10 minutes until thick and creamy. Pour into tart cases and bake at 190oc / gas mark 5 for about 12 minutes. I always make two and freeze one otherwise I waste half the milk as I leave it in the fridge with good intentions to do something with it! The tart freezes fine but if you cover the top with anything it will stick and pull the top off. I put mine into tupperware.

webeditor

September 13

Dear JaneWrightson and thorbrie, we are looking into your comments about the Banana bread and will leave a comment here soon.

webeditor

September 13

Dear icedgem, please email readers@deliciousmagazine.co.uk about your gluten-free comment so the editorial team can respond.

webeditor

September 13

Dear Camergirl, we rarely use this method, it's a space saving device so we can fit in as many lovely recipes as possible. Your comment has been noted by our editorial team and we will endeavour to stick to the more traditional format where ever possible.

KirstyLooli

September 12

Hi there, I'm disappointed to say that out of the two recipes I've tried from the September issue neither have worked successfully! I'm by no means a novice cook, but have been beaten by the deep filled apple, soured cream and nutmeg pie, and the gypsy tart with maldon sea salt. The former ended up as a sponge cake (i guess from the s/r flour?!) and the gypsy tart after following the recipe to the letter ended up becoming a tasty pastry with sloppy toffee sauce. They were edible, but clearly not as expected which is a shame as they looked Delicious! Where am I going wrong? Has anyone else had the same problems?

kaungmyatlin

September 11

thanks I now register do ok

thorbrie

September 7

I'd like to concurr with Jane Wrightson's comment ref the Banana bread in the Oct issue. I made the same recipe, having checked the volume of my tin before I started. The mix came right to the top, but I threw caution to the wind as your recipes have always been reliable before and it went in the oven anyway. I ended up with a large wave of cake flowing over the tin and a lump on the baking tray next to the tin! Luckily, I was only cooking for the family and we laughed at my 'rip curl' cake, but please advise what size tin should be used for the recipe - it's tasty and I'd like to make it again. PS: Moroccan Paella - gorgeous!

JaneWrightson

September 4

In the Oct issue the recipe for Banana and Chocolate bread specifies a 1.2 litre loaf tin , thie is too small for the amount of mixture and nearly caused a disaster in the kitchen today.I had to empty it all out in to a bigger tin , wasting some of the mixture along the way , it has turned out well I'm glad to say , but it was not the first time that I have found the containers to be too small for the recipes. I do love the Magazine and have had some great successes with other recipes but it is maddening when you've spent alot on the ingredients to have it go wrong just because you are following the recipe. The chocolate brownies also didnot come out as dark as the photo you used for the recipe although I used all the specified ingredients and would have been very small if I had cut them into 12 , 9 would have been better.

pebadale

August 30

Oops, meant the September 2010 issue, not the August one and I see someone else has also commented on this.

pebadale

August 30

Picked up a copy after a short break from reading it and brilliant edition (Aug 2010). Only thing I did not like was the article on 20 midweek suppers. Please put the ingredients in a list at the beginning as I found I missed something and did not have it to hand when trying 2 of the recipes. Much easier to check what is needed when in a list and then go and buy if I do not have. Otherwise good magazine and great content. Waiting for the next edition.

chefgarfy

August 15

I would just like to say how much we enjoyed our night @ Earles Restaurant in Hale on Saturday 14th August. My fiancée took me last night for my birthday present. And we had a fantastic time, the food was awesome, both myself and my partner loved everything we ate. Thank you so very much

Iced Gem

August 13

I have emailed before about your gluten free recipe page. I suggested maybe you could mark every recipe in your magazine if it is gluten free as there are usually quite a few. I am currently reading your July issue. The gluten free recipe is one that could have been anywhere in your magazine but I had to comment as the recipe before this is for a quinoa tabouleh which I think would have been a better recipe for your gluten free feature?

webeditor

August 12

Thanks to nmorris re: foil and Cameragirl re: recipe formats, I will pass on your comments to the magazine's editor. Angela, the recipe you're describing is Anna Hansen's smoothie recipe and will be online shortly. Regards, Debra, web editor

angelajward

August 11

In your August magazine I saw a recipe using yoghurt, lychees and raspberries. Unfortunatley I did not keep a copy of the recipe and cannot locate it from your archives. Could you please help.

Cameragirl

August 10

Dear Delicious I love the magazine & have raved about it so much a friend has kindly bought a subscription for me. September's issue is full of lovely things but my one huge frustration has been the '20 Simple Suppers' section. You have incorporated the ingredients into the preperation & method for each recipe. To not list the ingredients sepeartely & clearly as you usually do, has meant quite a lot of extra time searching through each one to ensure that I have included all that I need. It has also made shopping for several of the recipes more time consuming for the same reason. I am sure I am not alone in hoping that you will return to your usual organized format!

nmorris

August 9

Dear Delicious, I like your recipes, but am troubled by the number of recipes that require the use of aluminium foil (e.g. Roasting Gammon). Aluminium is one of the really significant greenhouse gas contributors. As a responsible journal, I would really like to see you make an effort to minimise the global warming effects of us, your readers, by eliminating needless use of things like Aluminium foil. Nigel Morris

webeditor

August 9

This is a Jamie recipe so we can only make suggestions, as he's the author. But if your husband doesn't like carrot, instead of the carrot and orange salad try a Meshwiya salad (do a search on the site) - it contains tomatoes but they've been blanched. Alternatively, serve it with a couscous side dish which is in keeping with the Moroccan theme. Regards, delicious.

oliviaeder

August 8

Hi, Wondering if you could help. I'm making a surprise anniversary dinner for my husband & wanted to make Jamie Olivers Moroccan shoulder of lamb that was published in this months Delicious. Unfortunately, my husband does not like carrot, which was the veg suggested with the dish and I wanted to know what else you would put with it? (He also doesn't eat cabbage, spinach or raw tomato!!) Thanks so Much!

webeditor

July 16

Here at delicious we know that things such as calories and fat content are very important and we do try where ever possible to have a balance of naughtier, indulgent recipes and ones that are less so. The high levels of fat in this issue are a coincidence due to the nature of some of the dishes, particularly those written by chefs. A lot of the recipes are in fact quite low in terms of calories but then do have higher fat perhaps from things such as good fats. We would never plan to have a whole issue full of over fatty recipes so we will definitely watch this in the future. It is perhaps worth noting where the fats are perhaps coming from good sources such as oily fish and where they are from cheese or butter and if you are worried you could always reduce the latter without effecting the recipes too much as often it is things such as cream or cheese stirred in at the end of a dish so you could use less to suit your purposes. Regards, the food team.

Susanhood

July 6

I have subscribed to Delicious for years now and it is one of the best cookery magazines but I was horrified to see the recipes in the August magazine and to see the incredibly unhealthy fat content in the majority of them. For most of them they were almost, if not totally in excess of the recommended fat content for a whole day. Is this anything to do with the new editor? The recipes were ok, and occasionally a high fat recipe does no harm but given the serious obesity problem in this country some healthy recipes wouldn't go amiss. I don't want to get fat and for me, this edition was a waste of money.

webeditor

May 26

I suggest you buy the Pie cookbook by our very own food editor Angela Boggiano. You can buy it at Waterstones: http://bit.ly/aSnU0L Otherwise Le Creuset do wonderful pie dishes in a range of colours: http://bit.ly/9qVQls And you’ll need a piebird so your pastry doesn’t go soggy: http://bit.ly/tPAj5 Donald Russell is an excellent online butcher: http://bit.ly/dtAyVH If you’d like to cook a recipe, please browse our savoury pies here. My favourite is the steak and kidney pie: http://bit.ly/bIKaiv

LizBry

May 23

Hi there, I am wanting to get my Dad a really special present for his birthday...he LOVES pies, particularly meat ones. Can anyone suggest a great receipe or supplier please. Or does anyone know of a pie gadget/serving/kitchen appliance that may be suitable for a present. Many thanks

webeditor

May 21

Why not find another duck recipe that's more suitable? http://www.deliciousmagazine.co.uk/searchresults.aspx?type=300&search=duck Good luck!

newcook

May 21

Help! I have promised guests this weekend Blackened five-spice duck with mini roast potatoes (Angela Boggiano & Kate Belcher). I have had a practice and served to my family. The duck was excellent. However the whole dish was too dry; it needed a sauce. It was like having an excellent roast beef lunch without gravey. Any suggestions for a sauce to go with the five-spice theme? Is there anything clever I could try with the gibblets that comes with the duck? Thanks in advance Sx

MissDeeks

May 16

Hello there, My name is Sam and i love your magazine so much i have kept every copy i have ever bought! I made the macaroons from the recipie in a recent issue and put the results on my food blog www.pistachioandrose.blogspot.com, have a look and tel me what you think. Thanks very much. Sam

webeditor

May 10

You can find the Bakewell tray bake recipe on the website. Copy and paste this link into your browser: http://www.deliciousmagazine.co.uk/recipes/iced-bakewell-tray-bake

walsh366

April 15

Cracking Crackling! I was intrigued to read a pork recipe towards the back of your April 2010 issue which said to get crackling you had to get the pork joint, put it on a trivet in the sink and pour a whole kettle of boiling water over it. Then pat it dry, oil/herb it, refridgerate it overnight and when you cook it the next day you get brilliant crackling. It absolutely works and I now do this for all my pork joints, I never got any crackling with supermarket pork but now its guaranteed (even cooking the joint at 180 degrees as I did today!) BRILLIANT! Kind regards Sarah Walsh

barbaradartnall

April 4

Dear Delicious Magazine, can I say how fantastic Nigella's Honey Chocolate Cake in April's magazine is. I come from a family of fantastic Austrian cake makers and this cake came the closest to my dear late mother's Chocolate Torte than anything else I've tasted. I believe that a good chocolate cake should coat your teeth and fingers like nothing else. I have to say that four of us (including a 9 year old) polished off the cake in one day!!! Kind regards Barbara Dartnall

anitaneale@hotmail.com

April 3

Hello, I am currently reading the May edition of Delicious and as a great lover of good balsamic vinegar found the article on it very informative. I have discovered an extremely delicious one produced by Gillys foods (www.gillysfoods.com) which I hope you will try as it is to me the best that I have ever tasted plus you can order it on line. I am not one for writing comments but felt I had to on this occasion. Kind regards Anita Neale

whirlwindwilf

March 23

Hi I just wondered if anyone had suggestions for an alternative to aubergine for the veg & cashew curry on p128 of Delicious April 2010? My vegetarian friends are non-too-keen on that particular veg, but I love the sound of the recipe... Help please

webeditor

March 22

The eggs were decorated by the stylist Polly Webb-Wilson on the shoot but the good news is that you can make them yourself easily. It's a process known as decoupage; simply cut our photos or drawings of flowers from gardening magazines and stick them on boiled eggs. For more info look at this website: http://www.decoupagepapers.co.uk/. Regards, Debra, web editor

florence001

March 21

Hi I just wondered if anyone could tell me where the painted eggshells were from on the following page: http://www.deliciousmagazine.co.uk/articles/big-easter-weekend they are also on page 75 of the April 10 edition. Thank you!

webeditor

March 19

We believe it's Le Creuset, either a limited edition or an discontinued colour. It's one of our props so that's all I could find out I'm afraid. Your best bet is probably ebay. Regards, Debra, web editor

Jefener

March 16

I am wanting to know where the green dish came from in April issue on page 20 that had the lamb and chickpea stew in, can anyone help me please?!

sophiepratt

March 3

I made the squash soup from March Delicious to take to the beach on a blustery day with family - absolutely warming and enjoyed by all! took it in a flask with chorizo, cheese and bread in little containers so individuals could add as they wished! have made it several times since too!

surohan

February 15

I made your Indian feast for my husband for valentines day, it really was Delicious. I did have to make less than the recipe suggested and had a fun day cooking all the various dishes. The different flavours and textures were lovely and each complimented the other.The pears and ice cream were just the icing on the cake, yum. Thank you

lynetteab

February 2

Hi! I have recently been diagnosed with a wheat and egg intolerance. But I love pasta and would love to try my hand at making my own. Rye, Barley and oats are not a problem for me. Could you possibly help out with a good recipe to get me going? Many thanks for any help!

pperegrine

January 7

Hi Just wanted to thank you for the 'Night on the Tiles' article in the November issue which i saved for my New Year's Eve dinner party for six. We had a great evening and the scrabble between each course helped to conserve our appetites, spread the meal out til midnight and gave the evening a very competitive spirit!! Brilliant - don't know what I would do without my Delicious Magazine for inspiration. Happy New Year to you all.

webeditor

December 7

Hi Marianne, The torte recipe does require lot of oil and it is indulgent but reducing the oil content would dry the cake out so we wouldn't recommend doing it. Just small slices are in order, perhaps! Regards, Debra, web editor

mariannechef

December 6

Hi, I have made the orange cranberry torte, december issue 2008. It was really great, but to my own taste a bit too fat. The recipe says 400 ml sunflower oil, I think it is a great amount, can I reduce it without spoiling the recipe? Best Regards and thank you for a lot of good recipes and inspiration, Marianne, Denmark

Extinct_Bird

November 8

Readers of last month's "Junior Cooks" may be interested to learn that the Church has an even greater responsibility than the article implies for the name "Stir Up Sunday". The Church of England has a special prayer for each Sunday of the year, and this prayer is called the Collect. For the Sunday before Advent the Collect is "Stir up we beseech Thee O Lord the wills of Thy faithful people that they, plenteously bringing forth the fruit of good works, may by Thee be plenteously rewarded." Sounds a bit like "Come on kids! If you bring me the fruit and give a good stir you'll get a good pud."!

webeditor

October 21

The meltdown brownies are not meant to set in the middle, they're meant to be gooey. If you like your brownies firmer, keep in the oven for 5-10 minutes longer and then leave them to cool in the tin before eating. Regards, Debra web editor

webeditor

October 21

The Halloween article in the Nov 09 issue is from our sister publication, delicious. Australia. The feature was shot in Australia, not the UK, so we're not able to find out where the props were bought. However, you can try Halloweenpartydecorations.co.uk; they sell large furry spiders, though I can't personally vouch for the site. Hope that helps. Regards, Debra, web editor

carolemearns@btinternet.com

October 7

I came across your Cupcake Directory quite by chance and was really disappointed to see that Cupcakery Bakery, based in Edinburgh wasn't listd. Cupcakery Bakery produce beautiful, bespoke cupcakes designed to our customers exact specification. Would love to be included next time your compiling a Cupcake Director. weblink is: http://cup-cake-ry.co.uk. Website about to undergo a makeover but up and running for the time being. Contact details for Cupcakery are 07725 317 257.

helenstorey

October 6

Hi In your recent issue there was a great article on Halloween and it gave the stockist details for the cupcake wrappers and jelly moulds but I was just wondering if you could tell me where the large spider in one of the photos came from? I've been trying to find a nice large spider for years. Thanks very much for your help Helen

sb1956

September 29

The meltdown brownies recipe in your latest magazine have a serious timing issue. They need cooking for at least twice as long as suggested and then the middle didn't set. I cut them into pieces and put them back in the oven to at least make them edible

webeditor

September 18

Hi Emma, You can buy Pomegranate Molasses online at www.theasiancookshop.co.uk. Regards, Debra, web editor

Yes Chef

September 18

Hi I buy Delicious Magazine every month and would like to subscribe as i miss issues whilst I am on hoiday but I do not agree with the standing order payment, can I send a cheque?

emma start

August 4

Hello I've been trying to find Pomegranate molasses for a while now, I noticed it was featured in the September issue, can you let me know where to buy it from. Many thanks

cherish

March 5

Thankyou for running such great competitions. I was lucky enough to win the delicious merchant gourmet hamper recently, and was able to create some fantastic meals and snacks for family and friends from it...they all say thankyou too delicious!

rougedragon

January 28

D is for Delicious delectable delightful dramatic and any amount of home-made words like deluscious. Never blench at "diet" even though it shares with the famously legalistic Diet such as the one at Worms. Diets don't do it, but self esteem does, so get cooking! Delicious of course...

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