What’s inside our latest issue?
August may be over but we’re yet to wave farewell to warmer weather, alfresco feasts and all the other best bits that come with summertime eating. So you’ll find that our September issue continues very much in that vein.
Inside you’ll find mezze-style platters, vegetarian pasta dishes, talking-point tacos and a fresh take on a classic pud: lemon and raspberry bread and butter pudding. Have a scroll to discover the rest of this month’s offerings.
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First: our cover star chicken curry pie. When we tasted it for the first time in the test kitchen, we had to go back for seconds… and then thirds. So it thoroughly deserves its place on our front cover and we hope it entices you (to pick up this month’s issue) as much as it did us.
Now for a few words about our fantastic contributors. Gennaro Contaldo serves up crowd-pleasing vegetarian pasta dishes – think pasta ribbons dripping in walnut sauce – so no one will stop to think about the meat element – or lack thereof!
And you’ll be begging for a seat at food writer in residence Georgina Hayden’s table, too, when you see what’s on the menu. There are a multitude of make-ahead mezze-style dishes that take the stress out of feeding a crowd, including whole grilled halloumi served on a bed of fig jam. Plus, the founders of hit Indian restaurant Dishoom treat us to a handful of recipes from their new cookbook; take a trip to Bombay with dishes inspired by the cosmopolitan city.
BAKE OFF: WHERE ARE THEY NOW?
After a whirlwind few weeks of technicals, showstoppers and the occasional soggy bottom, it’s hard to imagine what happens when contestants get back to reality. We caught up with Great British Bake Off stars Edd Kimber, Chetna Makan, John Whaite and Martha Collison to find out.
FOOD FOR THOUGHT
Planning a kitchen renovation? Take heed from Debora Robertson’s nine simple steps to creating a kitchen workspace that actually works. From adjustable lighting to strategically placed plug sockets, Debora shares the hard-won hacks she’s acquired over the years. Then, on a health-conscious note, Sue Quinn addresses the debate around sugar and asks whether we should be eating less fruit because of it.
Finally, because the following recipes really are too good not to mention: we have a trio of tremendous tacos (prawn, chicken and veg), an easy no-knead bread recipe (that anyone can do) and to-die-for tahini, brown butter and sea salt blondies – plus five more ideas with the sesame paste. And if that wasn’t enough, flick to our midweek section for one shopping list, five brilliant recipes and zero-waste at the end of it all. It’s thrifty cooking at its absolute finest.
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.
On newsstands from 1 August, or landing on subscriber doormats any minute now…
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