What’s inside our latest issue?
This month, the delicious. team have dug deep in their culinary pockets to create an issue with a (useful) difference: welcome to our special skills issue. We’ve included 100s of tips, recipes and ideas to help improve your confidence in the kitchen and, most of all, (re)discover the joy of cooking.
Find a taster of what’s inside our latest issue below, then pick up a copy to see the rest…
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.
There’s lots of interesting discussion going on in this month’s mag. We asked our favourite chefs to share the one skill that changed their cooking, Debora Robertson explains how to do summer well, we look at what exactly makes a recipe go viral (hello peanut butter brownies) and Lucas Hollweg compiles an A-Z of kitchen know-how – aka a home cook’s bible. We suggest you tear it out and keep for later…
There are lots of joyful July recipes too. Our Always A Winner feature comprises three stunning savoury tarts and don’t forget to consult our 6 barbecue marinades before lighting up the barbie this month. Georgina Hayden – who used to work as a food stylist for Jamie Oliver – shows us how to make food look as good as it tastes. And our chef’s step-by-step, by Jeremy Pang, is a crispy crowdpleaser; duck spring rolls.
Be a better cook…
As ever, we’re teaching you to do the simple things well. Flick to our midweek section for recipes that embrace essential canny-cook tricks; think freezer-friendly, on-a-budget, minimal washing up-type meals. There’s a brilliant guide on how to make a perfect omelette – with our favourite variations – too.
You can also see wonderful veggie fare from Rachael Ama and discover four surprising ways with the popular Italian staple: gnocchi.
All of the above are 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.
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