Delicious UK June 2025

If you're a regular reader of these pages you'll know we love to go deep into a subject at delicious. And, if we're going to explore a cuisine with you, we like to share as much inspiration and knowledge as possible. Has anyone still got our French and Italian issues from previous years? I cook from both of mine all the time. It was inevitable, then, that we'd dedicate an entire magazine to Spain. Having been lucky enough to travel there three times already this year (Bilbao and San Sebastián – see p120 for a travel feature on the latter – Gran Canaria and Barcelona), I can confirm there are so many incredibly good ingredients and dishes. From the pintxos of Basque Country (who doesn't love things on toast?) and…

Search all the recipes at deliciousmagazine.co.uk Massive congrats to dear delicious. friend and regular contributor Ravinder Bhogal, who has been named Cookery Writer Of The Year at the Fortnum & Mason Food And Drink Awards for her work in delicious. Remind yourself just how gorgeous Ravinder's recipes are by visiting deliciousmagazine.co.uk/ravinderbhogal…

Q You started your career in filmmaking. How did you get into food? A While I was studying film, I used to watch a lot of food shows in the evenings. Like Two Greedy Italians with Antonio Carluccio and Gennaro Contaldo, travelling through Italy and looking at the dishes from home they'd been missing. It showed me that food could be storytelling as well. For my graduation project, instead of doing a fictional film, the idea was to do a food story and, somewhat ironically now, it turned into a documentary about British cheddar. Q As a social media influencer, who's had the biggest influence on you and your food? A I have to mention my mum because she's an amazing cook so I grew up eating delicious food. She…

SEASON'S EATINGS STRAWBERRIES Summer doesn't start until you've eaten your first British strawberry. I'm a huge advocate of macerating strawberries to tease out their sweetness; toss them with a few spoonfuls of sugar, then wait 15 minutes to intensify the flavour. Leave for a few hours and you'll get a sort of compote, with the fruit swimming in a syrup. COURGETTES In-season courgettes are snappy and intensely flavoursome. Look for smaller ones, as they tend to be sweeter, and eat them every way you can think of: raw, shaved into ribbons and dressed with lemon juice and garlic; flash-fried in olive oil; or slowly cooked down into stews and sauces. GOOSEBERRIES These do require some tracking down – be it from your garden, a neighbour's or a good greengrocer –…

On 8 June, farms across the UK will swing open their five-bar gates for the annual Open Farm Sunday, a nationwide celebration of British Farming run by Leaf (Linking Environment And Farming). Since 2006, millions of visitors have enjoyed hands-on experiences, from tractor rides and pond dipping to nature trails and markets, while learning where their food comes from. Each farm offers something unique, making it a great day out for families, food lovers and anyone curious about life on the land. farmsunday.org…

Inspired by George Orwell's classic memoir Down And Out In Paris And London, Chisholm's revelations on life as a waiter in the City Of Light give readers a glimpse behind the kitchen doors and throw you into the grimy depths of the Parisian underworld inhabited by the city's chefs, porters and service staff. Fuelled by little more than caffeine, nicotine and bread pinched from the pass, Chisholm gets by with no money, no sleep and very little French as he strives to become a waiter. Never has such a seemingly ordinary job seemed so dramatic – and it makes for a gripping read.…