What’s inside our latest issue?

From spectacular brunch recipes to super-salads or crowd-pleasing meals with sausages, our July 2020 issue is packed with 57 brand new recipes and ideas to keep you inspired throughout the summer months.

The issue is available to buy from 30 June and landing on subscriber’s doormats from 22 June.

What’s inside our latest issue?

Sausages get summery in this month’s Crowdpleasers feature with four vibrant recipes designed to be enjoyed in the great outdoors: think smoked mozzarella pizzas, tandoori sausage flatbreads, herby meatballs and an easy, Spanish-style sausage casserole.

Elsewhere, Ravinder Bhogal walks us through her eat-out-at-home brunch, which ‘presents an opportunity to go way beyond the classics of eggs benedict and avocado toast’, she says. Wake up to piña colada pancakes and sweetcorn fritters with chorizo crumbs…There’s no need to miss out on the glory of this mid-morning ritual while you’re stuck in lockdown.

pina colada pancakes
Pina Colada pancakes!

 

And as the months get gradually warmer (without jinxing anything!), we start to yearn for brighter, not-so-heavy fare that can be enjoyed while basking in the British sunshine. Who better to pick up the baton than food writer Donal Skehan, who shares a host of nourishing, uncompromising meals that can all be made in 30 minutes or less? From his sunshine-coloured saffron chicken stew to a one-pan veggie lasagne, eating well all week just got even easier.

Further on, ex-head chef at Ottolenghi’s restaurant, Nopi, Ramael Scully explains how to create flavour-bursting salads that are about so much more than just leaves and a dressing. Find out how to build layers of flavour and texture in new and exciting ways. These dishes have one thing in common though – they’re all about the VEG.

broccoli salad

If cooking in lockdown doesn’t feel like it’s getting any easier – whether you’ve lost ounces of motivation or are struggling to get to the shops – this issue is crammed with plenty of know-how to make your daily dinner (and everything in between) a little easier. Make ingredients go further with our wise cook’s guide to the storecupboard and don’t forget to check out food writer Xanthe Clay’s handy hacks for 12 ways to save money on your weekly shop. You might discover a few that you’ve never thought of before…

And how could we NOT mention our fantastic cover star? The chicken satay burger that (we hope) intrigued you enough to peek inside our magazine – it’s not to be missed. Marinated chicken breasts are drenched in a dreamy chilli-peanut sauce and sandwiched inside burger buns with a punchy quick-pickled slaw. Summer barbecues everywhere need this recipe.

Discover it all and SO much more: treat yourself to a delicious subscription and never miss an issue again!

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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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