Delicious UK

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

welcome.

My recipe of the month…

The delicious manifesto • The values underpinning everything we do and everything we are

delicious.

Made for sharing Recipe for two • Is it possible to improve on spaghetti and meatballs? After you’ve tried this Southeast Asian-inspired version your answer may well be “Yes indeed!” The only problem? You’re supposed to be sharing it

delicious. world • Go behind the scenes, get in the know, share your thoughts and creations – and join the conversation. Compiled by Phoebe Stone

This month’s must-follow @poppyokotcha on Instagram

From the mailbox…

Meet the reader

Cook it like delicious. (and win!) • Food editor Jen Bedloe judges your brilliant attempts at recipes from our April issue

Want to have a go?

The talking point Why has MSG been demonised? It’s so good! • Among the ingredients in Mandalay, MiMi Aye’s brilliant treasure-trove of Burmese recipes, is one you seldom see in British cookbooks. And, she says, we’re missing out

How to be good company • It’s been a while, but Debora Robertson is ready to dust off the serving platter and set the table. Have we forgotten our table manners, though – and will anyone even care?

A glass of wine with Tom Rhodes • The MasterChef 2021 champion and Nando’s manager on his cooking obsession, admiration for Marcus Rashford and killer dance moves

TOM’S END-OF-SHIFT SNACK…

Make. Eat. Share. • Inspiration and dreams. Magical menus. Taking time. Glorious weekends. Special moments. What’s good now.

Fire up the grill • Re-ignite your passion for the barbecue with these fresh new ideas (it’s all about the spice rubs). And if the sun doesn’t play ball, follow our tips for how to cook indoors

Fuel for the BBQ

June’s best Crunchy pickles • Warm sunny days turn the mind to eating outside and barbecues – and what better accompaniment for the pies and pasties of picnics and juicy burgers hot and smoky from the grill than Gill Meller’s sharp, crunchy homemade pickles

The island of Sicily Markets, mountains & magical memories • This rocky isle at the tip of Italy’s boot has bewitched chef Ben Tish over the years with its special charms. In his new book he explores Sicily through its food, with dishes that use ingredients produced by the rich soil, plentiful sun and sparkling seas, and falls in love with the Mediterranean way of life

ALL ABOUT BEN

DAY TRIP: MOUNT ETNA

Get ready for la fiesta! • Tortillas are great party food, whether crispy and filled as a taco, wrapped around beans and rice as a burrito or baked as enchilladas… Serve up your favourite, plus moreish nachos, zingy cheesecake and one of our colourful margaritas

And to drink… 3 ways with margaritas

Tequila know-how

Two to try

The easy roast for 2 • “The Sunday roast is about as British as traditions come. Comforting and built for a crowd. But if, like me, you often find yourself cooking for a party of two, consider my riff on a classic pork roast. Fuss free, with summery flavours – and a bit special”

The veggie Sunday lunch • It’s a double carb love affair – rich, creamy dauphinois potatoes meet the most moreish, crumbly cheese pastry. Serve this knockout pie with simple steamed greens or a seasonal salad

Introducing the... Eton mess roulade • Roll on summer entertaining with the perfect pud to share with family or friends in the garden (just pre-order the prosecco and sunshine)

Letter to a food legend • James Ramsden, co-owner of London restaurants Pidgin and Sons & Daughters, recalls the moment he was...