Delicious UK June 2024

An early food memory of mine is a summer's day, crouching with my siblings in a pick-your-own field in Worcestershire, furtively gobbling one strawberry for every four we collected in the paper bag. Those ripe, juicy, sun-warmed fruit are a benchmark the chilled supermarket version struggles to match, but on p23 our food team have used various tricks to maximise the berries’ flavour – and the results are game-changing. That's not the only thing in this issue to get the good-as-it-can-possibly-be treatment: green peppers (p44), lettuce (p34) and even the much-neglected bean burger (p41) are transformed. I'll be making the best-of-the-best steak tartare on p72, too – but will I go the whole cow and make the mayo (p59) to dot prettily on top? I like a challenge… I'll come…

Chilli-pickled asparagus gildas Makes 12 Hands-on time 10 min, plus cooling Specialist kit 12 short wooden skewers (or long ones cut down) Snap the woody ends off 7-8 asparagus spears, then cut each spear into 3cm pieces. Put in a small pan with 4 tbsp sherry vinegar, 2 tsp caster sugar, a large pinch of chilli flakes, 3 tbsp water and a pinch of salt. Simmer for 3 minutes, then set aside to cool. Drain 24 large pitted green olives and 24 anchovy fillets (saving some of their oil), then thread the ingredients onto the skewers: olive first, then folded anchovy, asparagus, olive, folded anchovy, asparagus. Serve on a platter, drizzled with a little anchovy oil. Per gilda 14kcals, 0.9g fat (0.2g saturated), 1.2g protein, 0.1g carbs (0.1g sugars), 0.8g salt, 0.5g fibre…

GARDEN PARTY Cos wedge salad, p36 Chickpeas with chorizo and herbs, p48 Strawberry, chocolate and lemon drizzle cake, p31 After a particularly rainy spring, summer surely has to bring the sunshine… right? Lay the garden table and serve this trio of easy, make-ahead dishes that deliver all the flavours of the season. (And if the weather isn't playing ball, they taste just as good served indoors.) FINGER FOOD Crudités with dill mayonnaise, p60 Chilli-pickled asparagus gildas, p5 Flaky cheese and pickle scones, p74 Gearing up for the Euros? These recipes are perfect for snacking on while watching the month-long footie fest ( from 14 June). Prepare them all in the morning so there's no stress before the match, then casually bring them out just before kick-off and see the attention…

INTO THE LIGHT Looking for a belly-centric way to celebrate the Summer Solstice on 21 June? Skip the crowds watching the sunrise at Stonehenge and adopt the foodie traditions of sun-worshipping Pagans and Wiccans instead. As well as making ribbons and garlands, they would celebrate the longest day with round or sun-coloured foods (squash, corn and honey, say) and, of course a flagon or two of mead. For inspiration, search your ingredients at deliciousmagazine.co.uk – there's a particularly sweet selection of new honey recipes we reckon would go down a storm. SEASON'S EATINGS UK highlights Artichokes, baby carrots, blueberries, broad beans, broccoli, carrots, chard, courgettes, elderflowers, fennel, gooseberries, lettuce, pak choi, parsley, peas, radishes, rocket, runner beans, spinach, spring onions, strawberries, wild nettles From overseas Apricots, aubergines, cherries, peaches Pasty…

THE GREYHOUND INN, LETCOMBE REGIS PUBBY CREDS This 18th century Oxfordshire freehouse has a proper pub vibe with locals and visitors mingling. THE BOOZE A Gold ale from the nearby Ramsbury estate might be on the handpumps. Classic cocktails (£9) include negroni and margarita and the ‘passion producer’ wine selection won a Good Pub Guide award. THE FOOD Martin Sherriff's fun cooking (popcorn mussels! Battered chips!) includes parma ham-wrapped rabbit mousse with torched carrots, and noriwrapped skrei cod with walnut ketchup. A bit outré? There are also well cooked steaks and fish and chips. If you're staying, the cosmopolitan breakfast options include shakshuka and kedgeree. THE ROOMS Comfy-compact, with homemade biccies and Bramley smellies. Doubles from £125 B&B. AROUND AND ABOUT Do the circular walk up to the ancient Ridgeway…

Subject: Make the flavour last From: Pam Kelt The wild garlic pesto lasagne recipe in the April issue (p104-5) set me thinking. I've always loved fresh herbs but struggle to maintain year-round supplies. Dry herbs never have the same zing. Making the pesto captured the flavour – but how to make it last even longer? I discovered you could use wild garlic to make a savoury salt. I used a ratio of 8:1 sea salt to wild garlic leaves, which I whizzed in the food processor, then spread out on a baking tray to dry overnight. It's the most amazing green! I filled some jars so I can have a taste of spring all year round. STAR EMAIL TROUBLE DOWN UNDER Subject: Kiwi treat?! From: James Small Although the origin…