What’s inside our latest issue?

The arrival of March signals, in many ways, the start of a new season. Winter starts to fade (we’re finally waking up to daylight) and there’s a sense of anticipation in the air for those two springtime celebrations: Mother’s Day (22 March) and Easter (12 April).

So, we’ve packed this month’s issue with recipes made for celebrating! There’s a BIG Easter lunch menu, star bakes for Mother’s Day and incredible brunch dishes you really don’t want to miss. There’s also a vibrant sharing menu from Vivek Singh to celebrate another major celebration this month – the annual Holi spring festival.

If you’d like to try this magazine (or any current issue) you can buy a single magazine and have it delivered straight to your door – or, why not subscribe each month?

What’s inside our latest issue?

Easter falls at the beginning of April this year, so we’ve included a bucketful of inspiration in this issue to give you time to plan what to cook. First – because it’s never too early for a hot cross bun – we’ve created four show-stopping recipes to dazzle with this year; think blueberry pie, pumpkin spice and maple and pecan hot cross buns. There’s also a big Easter lunch menu that’s been put together by a dream team of chefs. The nibbles are by Alex Mackay, the starters by Peter Gordon, the mains by Georgina Hayden and pudding comes courtesy of Chetna Makan.

A tad closer on the horizon is Mothering Sunday (22 March) so spend time making one of our heavenly star bakes (we’re talking Nutella babka buns and hot cross bun millionaire’s shortbread) to make her feel truly special. Or, if showing you care involves bringing Mum breakfast in bed, make sure to browse our collection of epic brunch recipes – we highly recommend the griddle-pan waffles with smoked salmon, avo and eggs.

In other recipe news, Gill Meller shares plenty of fantastic ways with eggs, from smoked haddock scotch eggs to a big Yorkshire pudding breakfast, and Vivek Singh teaches us about the annual Holi spring festival with a sharing menu to boot. His dishes are colourful, vibrant and combine to make the ultimate bit-of-everything feast.

Sharing feast

There’s lots of foodie discussion nestled inside this month’s pages, too. We chat to Bake Off champion David Atherton and discover that there’s much more to this star baker than baking. And did you know that Cornish pasties aren’t actually from Cornwall? Shocking – we know – and there are more culinary myths where that came from. Food historian Annie Gray delves deep into the food archives to separate the folklore from the fakelore.

Pick up a copy to find healthier comfort food recipes and energy boosting salads, discover the truth about coffee (is it a friend or foe?) and read our ultimate foodie guide to the city of New Orleans.

All of the above is merely a taster of what you can expect to find in our latest issue. So treat yourself to a copy, or even a subscription, of delicious. magazine today.

On newsstands from 1 March, or landing on subscriber doormats any minute now…

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  1. There is a story behind our entry into the cook the recipe in the feb issue which I would like to tell I am a cookery leader with
    FinsburyPark Foodcycle the aim of the charity is to tackle food waste food poverty and loneliness we rescue food that would end up in land file and convert into a 3 course vegetarian meal for any one who would benefit and thanks to organisations such as City Harvest who give food another life we are able to turn out amazing meals
    We believe our guests should enjoy fine dinning and delish magazine gives us inspiration As to what to cook not only were we able to recreate the blood orange tart thanks Spittle-fields market for the blood oranges but for late comers we can knock up the 10 minute mushroom pappadelle Peter Bradley cookery leader

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