The delicious. team’s favourite recipes from 2018

As 2018 draws to and end, we reminisced over the past 12 issues and looked for our favourite recipes. It was no mean feat but here they are, our top recipes in delicious. magazine from 2018.

Editor Karen Barnes: eggs benedict with smoky sweetcorn fritters 

Deputy editor Susan Low: crab soufflé omelette 

Editorial and features assistant Phoebe Stone: Prawn toast scotch eggs 

Food editor Jennifer Bedloe: Ravinder Bhogal’s confit salmon with mint & coriander chutney & pomegranate and pistachio chaat

Deputy food editor Sophie Austen-Smith: prune and apple stuffed pork belly with roast fennel and apples

Cookery assistant Olivia Spurrell: asparagus, pea and mint risotto

Art editor Martine Tinney: tomato, thyme and ricotta tart

Managing editor Les Dunn: harissa beef and crispy potatoes

Deputy chief sub editor Hugh Thompson: cauliflower schnitzels with paprika and sage sauce and butter bean mash

Marketing director Julia Rich: chicken tikka masala

Head of digital Vic Grimshaw: rib steak with pesto hollandaise and oven chips 

Digital editor Rebecca Brett: Bounty cake

Digital content editor Ellie Donnell: butternut squash stuffed with pesto rice

Assistant digital editor Fiona Logan: slow-cooked duck tacos with pineapple salsa

Marketing and digital assistant Ruby Dumbrell: Negroni cheesecake