Delicious UK May 2021

An award-winning magazine, delicious. features 50-plus triple-tested, foolproof recipes and astounding complementary editorial and photography every month.

Country:
United Kingdom
Language:
English
Publisher:
Eye to Eye Media
Frequency:
Monthly
$9.09
$54.63
12 Issues

in this issue

1 min
editor’s letter.

May… If you had to sum it up in one warm, enticing, come-hither recipe it would be the one on the cover. Wrap that aromatic, melty filled loaf in foil to keep it warm, shove it in a picnic bag (maybe add a couple of pork and ham pies from the recipe on p48), then toss in a bottle of something chilled and some glasses. Add a blanket, gather a couple of playmates or soulmates, and head to the park or garden. This is a time to grab precious shared moments and redress the balance of all those lost convivial hours. Yes, I’m counting. Many of you will have lost loved ones over the past 12 months (as have I), and at these times I find cooking, alongside the act of…

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1 min
the delicious. manifesto

Cooking is for everyone If we could get everyone in the world cooking we would. Food brings people together: families, friends, communities – it’s a JOY. We believe every child has the right to learn how to make proper nutritious meals – and to discover the fun and joy of cooking. You can trust us Every recipe is rigorously tested by our food team, at least twice, using domestic ovens and hobs, so you can be confident recipes work every time. When it comes to reviews, we only recommend stuff we rate and deem to be of good quality and worth the price tag. Keeping it simple Eating locally and seasonally, whenever you can, is a no-brainer. We aim to use easy-to-find seasonal ingredients. We’ll tell you where to find any unusual ones or what…

2 min
made for sharing recipe for six

VEGGIE RECIPE Crispy potatoes, baked feta and baby green veg Serves 4-6 Hands-on time 15 min Oven time 40 min DON’T WASTE IT Chill any leftovers in a container with a lid or a covered bowl for 3-4 days. Serve for lunch on griddled sourdough bread. • 200g baby courgettes, halved lengthways• 110g baby leeks, sliced• 250g block feta (check it’s veggie if you need it to be)• ¼ tsp pul biber (aleppo pepper flakes) or a pinch regular chilli flakes• Handful thyme sprigs• 4 tbsp olive oil• Grated zest and juice 1 lemon• 750g baby new potatoes, halved (or quartered if large)• 2 garlic cloves, sliced• 150g young broad beans (or use frozen peas)• Large handful each parsley and mint leaves, chopped• 150g pitted kalamata olives, halved 1 Heat the oven to 180ºC fan/ gas…

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8 min
cook it like delicious.

Great recipes are at the heart of delicious. – and editor Karen, food editor Jen and the rest of the team love to see what you’re cooking and hear what you think of our recipes. But did you know you can also win prizes for your pictures? Cook any recipe from our May issue and share it with us this month for your chance to win a pizza oven and wood burner (see right)* The winner is… Kevin Flynn’s rhubarb & custard cake Kevin wins an ultimate cheese lover’s hamper from Peter’s Yard, worth £500. Jess says “Our March cover recipe was a real labour of love, and it was wonderful to see so many people give it a go. It was difficult to choose the best, but Kevin’s won out with a perfectly…

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1 min
meet the reader

Dietitian Rachel Liston, 38, grows veg, celebrates with cheese and lives in Bristol with husband Mark and children Ellie and Beth Your signature dish? Baked salmon and gnocchi. Simple, super tasty and it gets a portion of oily fish into the girls. If I ask for ideas for the week’s meal plan, it’s always the dish they ask for. Favourite mag feature? I love the myth-busting health features. I’ve always been impressed by how delicious. provides a balanced argument that calls out the fads. I was bought a subscription by my stepdad in 2008. Thank you to Brian, who has renewed it every year since! Most-used cookbook? Matt Pritchard’s Dirty Vegan. We aren’t vegan, but do eat a few plant-based meals a week. He has a fabulous seitan recipe that I use instead…

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6 min
and the best supporting actor is... the kitchen

When Séan and I were first married and spending those first precious years trying to find common ground – we decided to get married after six weeks, so there was a lot of learning to do – my husband and I could hardly ever agree on what film to watch. He likes sci-fi, I like historical, he loves an action film and I love, love, love a love story. We used to rent films (ask your mum, children) from our local video shop. Our high street being right in the middle of aggressively artistic east London, the shop was painted black and inside were shelf upon shelf of very serious films. The men who ran it also wore clothes that ran the whole gamut from slate grey to bible black. One…

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