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February's seasonal food includes the last month for succulent game, such as guinea fowl, partridge and pheasant; enjoy kale, carrots and purple sprouting broccoli; and say a warm hello to tender rhubarb.
...but were just too darn busy to ask.
Bring a smile to everyone’s lips this month with warming, sharing dishes using the season’s premier ingredients: Vacherin Mont d’Or; lemon sole; green cabbages; leeks; chicory; apples and pears.
Don’t let painful memories of bad school dinner puddings put you off. Tom Norrington-Davies celebrates the season of forced rhubarb, which is lured out of its hibernation to be the perfect foil for custard and crumble.
This humble vegetable is going through a purple patch and rightly so.
Don't underestimate this hardy little bird; it secured a place in history a long time ago (the ancient Egyptians were partial, as were the Elizabethans) and it's eaten all over the world.
Hail to kale, it's as good as – if not better than – broccoli, yet it doesn't get the accolade it deserves; so let's give it some!
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