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delicious. magazine
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Wines with lamb
delicious. magazine's wine editor, Susy Atkins, loves finding a good bottle to go with lamb because it's an excuse to open a powerful red, as lamb is a strongly flavoured, fatty meat and works best with a hearty, robust style of wine...
Cooking lamb
Tips on how to roast a lamb of mouthwatering succulence.
Roasting tips
Follow these tips from delicious. magazine's editor, Matthew Drennan, and soon you'll be serving restaurant-standard roasts.
Quick cuts
Lately, there's been a lot of focus on cheap joints of meat, which are great for keeping costs down and when you have more time – cheap cuts need longer cooking – but sometimes we need something a bit more instant, so look out for these quick-cooking cuts of beef, lamb and pork.
Beef guide
British beef is regarded as some of the best in the world. The experience and knowledge of the farmers, together with our climate and rich pastures, produces first-class meat. This guide includes advice on how to buy and cook every cut – and some delicious recipes to try.
Pork guide
Here, we look at pork from all angles, helping you to make the most of this delicious meat with advice on buying and cooking – plus some fantastic recipes to try.
Lamb guide
The sight of flocks of sheep in the fields is very much part of the British landscape, and it is this pasture on which they feed that makes our lamb so special. Apart from a brief spell under cover during the harshest part of the winter, sheep spend most of their lives outside, grazing; it is the most natural free-range meat you can buy.
Bacon guide
There is still some confusion today about the difference between bacon, ham and gammon, but we're happy to explain. Firstly, however, to make good bacon, gammon and ham, you need to start with a naturally reared, happy pig.
Food and wine matching
What you need with succulent, well-basted meat, cooked slowly and served to a throng of family and friends is a great bottle of wine (or two) to go with it.
Cooking beef
Slow cooking is becoming more popular because the method is a convenient way of cooking cheap cuts of meat to create dishes that offer superb depth of flavour. Here's a breakdown of which cuts are best, plus tips and recipes.
Cooking pork
Roast pork is possibly the most divine meat known to man, and when it comes with crackling it's positively sublime...
Cheap cuts
Once maligned cuts, such as pork belly, are now ultra-fashionable and demand has pushed up the price – but you can still find little-known cuts that are both delicious and great value for money. delicious. magazine's food editor Angela Boggiano has a chat with her butcher to discover some of the best.
Flavour sensations
Transform a quick-cooking cut of pork, lamb or beef into a tasty supper by using these ‘wet’ and ‘dry’ methods of flavouring meat.
Good game
Sales of game have increased by nearly 50% in recent years, plus it's rich in protein, low in fat, versatile, healthy, with a fantastic flavour. Rising star chef Bryn Williams shares his trade secrets on buying and cooking game.
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