Delicious UK

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

welcome.

The recipe I’m making first…

JOY June • Events, ideas, seasonal stars and ways to get you out and a-wandering in the longest days of summer

#notforsharing • 10 minutes to make; five minutes to eat

WHAT’S ON THE MENU? • So many great recipes, but how do you combine them? Acting food editor Jules Mercer has ideas for your early summer get-togethers

Over to you

Cook it like delicious. • Acting head of food Jules Mercer judges your masterworks from the April issue

APPETISERS • Bite-size news, reviews & diary dates.

Pub of the month • THE BATHURST ARMS, GLOUCESTERSHIRE

KITCHEN BOOKSHELF • This month: Jamaican cuisine, tomatoes galore and recipes from an off-duty chef

WANTED TOMORROW’S KITCHEN STARS • Many restaurants have initiatives to encourage new talent into the hospitality industry, including…

HOTLIST • What’s new, what’s great, what we rate

A cup of tea with Cherish Finden • The multi-award-winning pastry chef and Bake Off: The Professionals judge on precision dressing, perfect rice and treating people well

CHERISH’S AFTERNOON TEA TREAT

Chef ’s secret recipe • Here’s one for burrata lovers (see p62 for more on the fresh, squidgy Italian cheese). This beautiful creation from Ambra Papa gives early-season cherries a starring role

José’s recipe for good summer times • When it comes to food designed to make people happy, no one does it better than chef and restaurateur José Pizarro. Gather friends around the table on a warm evening, cook this wonderful menu from José’s new book and savour every mouthful

A LITTLE ABOUT JOSÉ

WHAT TO DRINK?

Crowdpleasers Brunch Mexican-style • These fresh, flavourful recipes from Thomasina Miers are guaranteed to brighten up your weekend – for a Father’s Day feast (19 June) or any time

WOK SCHOOL • From making sauces to stir-frying, steaming and deep-frying, your trusty wok really can be a one-stop pot. Here, Jeremy Pang reveals some of his best-loved recipes and techniques

A LITTLE ABOUT JEREMY

THE WOK CLOCK

THIN OR THICK?

MASTER YOUR WOK

Homemade sambal (makes 550ml)

For the love of fish • Surprisingly for an island nation, our relationship with fish in the kitchen is an uneasy one. Feel the fear and do it anyway, says our columnist Debora Robertson – once the fishmonger has done his work, it’s a doddle to cook

Paul Hollywood’s BRILLIANT BAKES • Who doesn’t love a cheese scone? The Great British Bake Off judge shares five irresistible recipes from his latest book, ranging from the simple (those ridiculously good scones) to more challenging French macarons. With the help of Paul’s expert tips, you’ll be well on your way to bakes worthy of a Hollywood handshake

The squidge factor • Pull-apart, oozy-smooshy – that’s how a good mozzarella or burrata should be, says cheese expert Patrick McGuigan. He separates the pillowy winners from the bouncy-ball losers

Cocktail of the month • Sip a zippy, lemony livener courtesy of Salvi’s, a Mancunian Italian restaurant group run by Maurizio Cecco and inspired by the cooking of his Neapolitan parents.

Susy’s Best buys • The building summer warmth calls for cool juicy whites and refreshing reds from sunny Italy, says our wine writer Susy Atkins. And while we’re living la dolce vita, let’s be a bit more daring with our aperitivi – it’s what the long light evenings were made for. Plus there’s a fruity liqueur and a match for Jeremy Pang’s wok recipes (p36)

Match of the month

Champion producers Hold the...