Delicious UK August 2021
An award-winning magazine, delicious. features 50-plus triple-tested, foolproof recipes and astounding complementary editorial and photography every month.
in this issue
welcome.
August means freedom. That’s August 2021 – extra special when joined by thoughts of laughter-filled holidays, sunshine and eating outside: what we like to call delicious. moments. I’m immediately imagining driving along in a campervan (even though I don’t have one), so Claire Thomson’s recipes on p38 are timely. They embrace that spirit of escape and life away from home, fresh air and the great outdoors – so much so that even if you’re not going away you’ll feel as if you are. Deep breaths, people (and a good one-pan breakfast fry-up to boot). What else do we have for you? Answer: SO much. There’s chutney and pickling if you feel like preserving the bounty (p34 and p118); there are burgers with make-it-to-your-taste options – however you like your beefy barbie…
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 – and it’s a pleasure. Get your children involved with one of the three easy puds on p64 – you don’t need an added incentive when the results are this good. You can trust us Every recipe is rigorously tested by our food team, at least twice, using domestic ovens, so you can be confident our recipes work every time. When it comes to reviews, we only recommend discoveries (see p124) we deem to be good quality and worth the price tag. Keeping it simple Eating locally and seasonally, whenever you can, really is a no-brainer. We aim to use easy-to-find seasonal ingredients. We’ll tell you where to find any unusual ones…
made for sharing recipe for four
VEGGIE RECIPE Courgette fries with spicy chilli mayonnaise Serves 4 Hands-on time 20 min You’ll also need Stick blender Useful to have Digital thermometer KNOWHOW Bomba calabrese is a spicy condiment made with Calabrian chillies (it gives ’nduja its distinctive heat). Find it in Italian delis or at souschef.co.uk. Salting the courgettes ensures the fries are well seasoned and also draws out some moisture, helping keep the batter crisp. • 12 baby or 3 medium courgettes, cut into thin batons (about 1cm thick)• Vegetable oil for frying• 75g plain flour• 100-130ml sparkling water• 1 large free-range egg white (reserve the yolk for the mayonnaise)• Salt flakes, grated lemon zest and parmesan, and oregano to serve For the spicy mayonnaise • 1 small garlic clove, finely grated• 1 large free-range egg yolk• 1 tsp dijon mustard• 180ml mild olive…
delicious. world
Oh we do love to be… Spearing a wooden forkful of salt-and-vinegar-splashed chips and battered fish has to be high on the British summer wish list (find out what else makes the cut over the page…). From Aldeburgh to the Isle of Mull, discover our favourite ocean-adjacent fish and chip shops at deliciousmagazine. co.uk/bestchipshops – and email us with your recommendations. Cake for a cause As if you needed a reason for tea and cake... Host an afternoon tea for Breast Cancer Now this August and you’ll be helping fund the charity’s vital research and support services, including its free helpline. Whether you’d like to host a tea party or Zoom quiz, or deliver cake to friends* , sign up for a free fundraising kit at breastcancernow.org/cuppa. And to make sure it goes…
this month’s must-follow @thecutlerychronicles on instagram
Who’s behind the @? Globetrotting broadcaster Leyla Kazim is a presenter on BBC Radio 4’s The Food Programme and co-created Lonely Planet’s 2018 book The Ultimate Eatlist: The World’s Top 500 Food Experiences. She began her food and travel blog, The Cutlery Chronicles, in 2012. What’s great about her feed? Leyla’s info-packed posts (and stellar photos) capture the exhilaration of travelling. See recent guides to York and Folkestone in Kent, as well as dispatches from Mauritius, Lisbon, Tokyo and more. Check out her #PotToPickle videos for novice veg growers, too.…
top sausage! and the winners are...
Champion producer: Dingley Dell Cured The Suffolk producer’s Albion (coppa-style shoulder), Essus (cacciatore-style hunter’s salami), Iceni (felino-style salami) and smoked dry cured back bacon all gained praise. dingleydellcured.co.uk Champion product: Wildman Charcuterie’s longhorn bresaola Melt-in-the-mouth wondrousness from fifth-generation butchers in the Yorkshire Dales. wildmanbritish charcuterie.co.uk Best black pudding: Charles MacLeod’s Stornoway black pudding A classic from the Isle of Lewis in the Outer Hebrides. charlesmacleod.co.uk Best Game Product: Great Glen Charcuterie’s green pepper and venison salami Rich and tender sausage from the Scottish Highlands. greatglen charcuterie.com Best new product: Rare & Pasture pork & fennel salami You’ll swear it’s from Italy but it’s actually from Devon. rareandpasture.com Best smoked product: Wenlock Edge Farm’s smoked streaky bacon Porky perfection from Shropshire. wenlockedgefarm.co.uk Best traditional or heritage product: SaltPig Curing Company’s spiced loin A taste of yesteryear from the Cotswolds. saltpigcuring.co.uk Discover…
