What’s inside our latest issue?

Our January issue is a celebration of comfort. From slow-cooked dishes to sprout recipes that’ll knock your socks off, as well as a classic fondue that is sure to lift your mood in a heartbeat. Diana Henry has a catch up with Ottolenghi, we speak to the Hairy Bikers, and we have an array of fantastically hearty recipes from lasagnes to Rohit Ghai’s curries. We’ve also got ideas for those trying to cut down on meat, and a drinks special featuring no and low spirits and alcohol-free beers. 

The January issue of delicious. magazine is available to buy online now, in stores from 1 January and will be landing on subscribers’ doormats from 29 December.

What’s inside our latest issue?

For 2022, we are not shying away from comfort, whether it’s a Basque lamb stew, North African roast chicken or a bean and beef cheek ragu. We’ve got all the warming dinners you need for a cold winter’s night. What makes these dishes so excellent? They’re perfect for sticking in the oven before heading off for a brisk walk, then coming home a few hours later to a meltingly tender tea.

This month, Diana Henry meets Yotam Ottolengh, and Yotam discusses the importance of his family, and tells us more about the Ottolenghi Test Kitchen – the 300-person strong company with which he develops his books and recipes for his columns and restaurants. Plus, we are in for a treat with his cauliflower cheese pie recipe.

Cauliflower cheese pie

Our ode to lasagne is well worth diving into: we’ve got a cheesy number with aubergines and pine nuts and a comforting beef lasagne that will never fail to please. Our pork, rosemary fennel and chilli lasagne is as divine as it looks, and a pumpkin, sausage and sage number keeps things interesting.

Our menu from Rohit Ghai is a winner, starting with aloo paratha, and moving on to a dum aloo and jackfruit masala, as well as a mushroom and truffle version of India’s comfort food: khichadi – a rice and dhal mixture that is sure to satisfy. You won’t miss the meat here, we promise.

Aloo paratha

We’ve provided something for everyone in our plant-based feature. Expect a veggie shepherd’s pie, vegan sausage casserole, and a double mushroom steak slice, to be served with chips and peas. There’s also a smoky vegan chilli non carne, and a mock-duck noodle bowl. There are dishes here for vegans, vegetarians and flexitarians: all worth your attention.

Vegan steak bake!


Our thrifty recipe of huevos rancheros will spice up Saturday mornings for under £2.50 a portion, and an easy roast for 2 – pork tenderloin with fennel and butterbeans – is so good and simple to prepare, you’ll want to make it again and again. For the bakers, we have rye and hazelnut blondies spiced with cardamom or cinnamon, and they are just the right level of sweet.

We learn about the science of umami, vegan cheeses, and how to preserve lemons. And in our healthy snacks feature, we’ve got light lunch ideas for 1, such as a chicken marbella sandwich or scotch egg toast, as well as a vegan pakora omelette. And how could we neglect to mention our cover-star? Our classic fondue takes just minutes to prepare but pays off in flavour. Just add a crisp white loaf and side salad.

If you’re on the hunt for proper comfort food, insightful interviews and as many lasagnes as you can shake a stick at – grab yourself a copy of our January issue. It offers something new for all tastes, from cocktails to sprout gnudi… We are sure the dishes themselves are persuasive enough to cook from the issue, but even better, if you send us a picture of what you’ve cooked via our Cook it like delicious. competition, you could win a Fortnum and Mason hamper worth £500!

Discover it all and much much more. Treat yourself to a delicious subscription and never miss an issue.

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