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 UK

delicious. world • This month: orchard roaming, last call for food fests, kitchen kit to be won – and a heartfelt plea for boring food. Compiled by Phoebe Stone

Would you eat lab-grown meat?

This month’s must-follow @telltalefood on Instagram

From the mailbox…

ON INSTAGRAM • Summer’s fantastic produce has brought your cooking (and posts) alive

FROM THE delicious. READER PANEL ON FACEBOOK • Sarah McHale shared her thoughts on August’s Forest of Dean feature [p102]... and sparked a conversation

Cook it like delicious. (and win!) • Food editor Jen Bedloe judges your outstanding cooking from the July issue

Meet the reader • 30-year-old healthcare assistant and keen traveller Chelsie Vere lives in London and works in mental health

Want to have a go?

Bring back boring food! • Trapped in an ante-upping social media quest to prove our food-lover credentials, have we lost track of what we actually enjoy eating? Ellen Manning pines for the comfortingly mundane

Make.Eat.Share Recipe for four • Some say potstickers, which originated in China and have become a worldwide hit, came about when a chef let his dumplings boil dry, stick to the pan and crisp up. Make these beauties and they won’t stick around for long

A vodka highball with Jay Rayner • The broadcaster, food critic and jazz pianist spills on the dangers of allotments, restaurant staff shortages – and playing with fire

JAY’S JAZZY HIGHBALL RECIPE

Last of the SUMMER BOUNTY • Bring on a warm Mediterranean vibe with these inspiring recipes championing September’s abundance: aromatic herbs, juicy tomatoes, fiery-fresh radishes and more

USE UP A GLUT • As the days shorten towards autumn, it’s a bumper season for many crops. When you’ve had your fill of fresh tomatoes, berries or summery soft herbs, take the flavours of late summer into the cooler months by preserving the fruit (and veg) of your labour. Search deliciousmagazine.co.uk/pickling for some of our favourite preserving recipes.

HERE’S HOW THE delicious. FACEBOOK READER PANEL USE A GLUT

STAR INGREDIENT • Belazu Rose Harissa

Summer’s last hurrah Barbecued corn • “Eating corn cobs feels very primal, like tearing meat from a rib, and cooking them over a smoky fire imparts such a magical flavour to the sweet kernels. I like the corn with this sharp damson sauce, shot through with a little chilli, cider vinegar and honey.”

Letter to a food legend Andi Oliver writes to Edna Lewis • The restaurateur and presenter of Great British Menu pays tribute to the pioneering black American chef and food writer who championed Southern and African-American cooking for over 50 years and inspired Andi’s love of soul food

How to cook like a chef • Want to learn to bake, cook or taste wine like the best in the business? BBC Maestro’s new online courses make it possible – and we have an exclusive taster for you. Masters of their craft Richard Bertinet, Pierre Koffmann and Jancis Robinson share the secrets to bossing bread, cooking like a French chef and pairing wines like a pro with this special menu, stuffed with skills you’ll use again and again

Jancis’s expert wine recommendations

MAESTRO ...the courses

The cheese you need to try… • Patrick McGuigan heads to Yorkshire for this month’s cheese-loving moment – a cracking treat made using raw milk. Great on its own, it’s even better marinated on a crispy tostada

The joy of back to...