Innholdsfortegnelse for July 2025 i Delicious UK

Every few years a survey claims we Brits are stuck in a recipe rut, cooking the same six or so dishes week after week. Now, as you're here with us, it's unlikely you share that problem – after all, we've cooked some 10,000 recipes together over the past 22 years. And yet… when it comes to salad, I can't be the only one who defaults to the same dressing over the same chopped veg. I might mix things up occasionally with crumbled feta. I may throw in a pulse or two. But when I want something fresh and quick, my creativity seems to be found wanting. Well, the team have done it again. They've created 10 new salads (p88) to keep you inspired, refreshed and well fed this summer. We…

SEASON'S EATINGS PEAS If you grow your own peas you'll know how flavourful they can be picked right off the plant. Be wary of fresh pods in supermarkets, though – they start losing their sweetness just a day or two after being picked. Stir-fry on a barbecue in a metal sieve– they'll take on a welcome smokiness. TOMATOES Peak season British tomatoes are like nature's sweets. To really bring out their flavour, especially when raw, chop however you like, sprinkle with a liberal amount of salt, throw them in a colander and let them sit for 30 minutes. They'll lose some of their wateriness and intensify massively in flavour. CHERRIES I like them frozen; I even like them tinned, sold as pie filling. But a fresh cherry is inimitable. You…

JnrChef is a new recipe box subscription for children. Every four weeks, it delivers fresh ingredients with access to online cookery lessons specially designed for kids. Our head of commercial Liz Webber tested one on her 11-year-old son, Billy. “He was thrilled to receive a box and cooked chicken kebabs for our family dinner. The ingredients were super fresh, the instructions easy to follow, and the video was a brilliant way to guide and inspire young cooks. The end result? Absolutely delicious!” If you have a child or grandchild with an interest in cooking, it could be a wise investment (especially if you're getting dinner out of it). From £29.99 a month, jnrchef.co.uk…

It's never easy opening a restaurant, but chef Douglas McMaster started fine-dining Silo in 2015 with the added challenge of operating without a bin. Originating in Brighton, then moving to east London, the restaurant's approach has seen the Silo team rethink every aspect of running a food business. That includes a super-seasonal menu, fermentation projects and plates made from upcycled wine bottles. McMaster's closed-loop cooking has inspired chefs worldwide (inevitably, he has a TED Talk). Now, even restaurants that don't shout about their eco-creds are thinking about how they can make the most of every scrap. And although they aren't all making garum (fermented fish sauce) from seafood shells, the positive impact is clear to see. Find out how other UK restaurants are going green at deliciousmagazine.co.uk/ecorestaurants…

Most treasured food memory? My first oyster, in Cornwall. The texture, the taste… Unforgettable. Favourite family recipe? Mum's chicken casserole. It's the epitome of comfort. I love how she varies the seasonal veg – one month carrots and onions, the next, leeks and fennel. Your cheer-up meal? Steak and chips. It reminds me of Friday nights when Dad would come back from the butcher's and fry our steaks in copious amounts of butter, garlic and herbs. So nostalgic. Your secret weapon in the kitchen? My Microplane. Perfect for grating garlic, lemon zest, frozen chillies… Your biggest cooking adventure? The foundation course at Leiths. I learned so much and it changed my life. Ever had a cooking disaster? Adding teaspoon after teaspoon of caster sugar to a bechamel sauce, thinking it…

A BIT ABOUT ROSIE MACKEAN A food stylist and dinner party revivalist, Rosie trained as a chef before spending two years working in London kitchens. Obsessed by cookery books and TV programmes, she turned her passion into a career working on cookbooks and shows such as Nadiya's Family Favourites. She has a popular Substack, The Dinner Party, and published her first book, Good Time Cooking (Pavilion Books £26), in 2024. Follow Rosie on Instagram @rosiemackeanpastaqueen ROSIE'S SUMMERY MENU FOR 6 Chilled cucumber and yogurt soup with prawns and dill Confit tuna salad with potatoes, chickpeas and tomato dressing Pineapple mousse Chilled cucumber and yogurt soup with prawns and dill Serves 6 Prep time 25 min, plus salting and at least 3 hours chilling Cook time 5 min • 4 medium…

A BIT ABOUT SHANE JONES Shane is a WSET Certified Wine Educator with a decade of experience across the UK and Europe. He's also a wine judge with the world's largest consumer wine competition, Decanter World Wine Awards. Follow Shane on Insta at @shane_d_jones “In terms of what sweetness to expect, let the alcohol level guide you” REFRESHING RIESLING Fine perfume, exuberant fruit, refreshing acidity, versatile in its expression of sweetness – that's riesling. Yet wines from this notable white grape remain largely misunderstood. Pronounced ‘REEZ-ling’ and originating in Germany, the grape is planted in all the country's wine regions, producing wines that age well in the bottle and range all along the sweetness scale – dry, off-dry, medium, sweet and, frankly, luscious. It also produces beautiful sparkling wines called…

TEAM TRAD A sizzling burger on a barbecue is, for me, the sound of summer. Combine it with a couple of mates, cans of beer and a tinny bluetooth speaker blasting out songs from my youth and I'm in British Summer Time heaven. But that ethereal moment can come crashing down if the burger isn't up to scratch. A burnt, dry patty in a tornapart bun with a slice of cold cheese doesn't do it for me, and I've yet to have a fancy burger that's stood up to the classic cheeseburger. HEAD OF FOOD TOM SHINGLER BETWEEN THE BUN There's a beautiful purity about a cheeseburger, especially when given a lick of flame. Barbecuing the patty gives it that smoky finish, as well as the caramelised gnarly crust you…

A BIT ABOUT DINA BEGUM A British-Bangladeshi food writer, Dina is a leading champion of Bangladeshi cooking, and published the acclaimed Made In Bangladesh in 2023. She's written for various outlets including The Telegraph, Food52 and, of course, delicious. Find her on social media @dinasfoodstory “These classic Bangladeshi fritters are a delicious addition to afternoon tea. My mum used to make them when I was growing up and I'd wait in anticipation so I could devour a plate as soon as they were out of the oil. Aromatic and slightly spicy, they're made extra crispy with the addition of rice flour. They're super moreish and pair perfectly with a cup of tea” Keep an eye out on our Instagram for recipe videos with Dina @deliciousmag Chingri macher bora (Bangladeshi prawn…

This crowd-pleasing pasta salad is inspired by the Mexican street food elotes: charred corn slathered with a creamy, tangy dressing of mayonnaise, lime, coriander and crumbled cheese THE TOMATO SALAD ‘Tarka’ tomato salad Serves 4 as a side Prep time 10 min Cook time 5 min BE A BETTER COOK Keep your tomatoes at a cool room temperature rather than in the fridge, to preserve their flavour. They last longer upside down, as the green calyx is where moisture enters and spoils the fruit. • 1kg mixed tomatoes (a variety of colours, shapes and sizes) • 2 tbsp cold-pressed rapeseed oil • 20 curry leaves (ideally fresh) • ½ tsp black mustard seeds • ½ tsp cumin seeds • ½ tsp coriander seeds, lightly crushed • 3 garlic cloves, sliced •…

Air fryer kofte wrap Serves 4 Prep time 25 min Cook time 20 min Specialist kit Air fryer • ½ red onion, roughly chopped • 4 garlic cloves, roughly chopped • 15g flatleaf parsley, roughly chopped • 2 tbsp shawarma spice mix • 1 tbsp rose harissa paste (optional) • 500g lamb mince (20% fat) • 1 large floury potato (such as maris piper), peeled and cut into 1cm cubes • 1 pointed (romano) red pepper, cut into 1cm squares • 1 tbsp olive oil Air fryers are great when you want meat with a crisp, caramelised exterior and juicy centre – such as kofte. Cooking them over a bed of potatoes and peppers means none of that wonderful spiced lamb fat goes to waste, creating a fabulous filling for…

One of my favourite rituals at the weekend is making a leisurely brunch of eggs and toast in various guises. But my hyper fixation of late, when I'm less inclined to stand in front of a hot stove, is to shortcut to deliciousness with the help of Secret Smokehouse's oak-smoked trout pâté (£5 for 200g). Bound with crème fraîche, horseradish, dill and lemon, it's addictive spread on toasted sourdough with slices of cold cucumber. I've been known to stir it into pasta, too. secretsmokehouse.co.uk…

THE FOOD HISTORY BIT Did you know the word ‘orange’ used to have an ‘n’ at the front? When these zesty fruit rolled into Europe from Asia in the medieval period, they were known as noranges. (There was no word in English for the colour orange then, which is why the robin's orange breast was – and is – said to be red.) The name came from the Sanskrit ‘nāranga’, which travelled through Persia becoming ‘narang’, before landing in Spain as ‘naranja’ and France as ‘norenge’. While crossing the Channel, the ‘n’ slipped overboard – probably thanks to a linguistic mix-up (‘a norange’ sounds like ‘an orange’). The ‘orange’ was born, with the colour named after the fruit in 1512. Get zesting at deliciousmagazine.co.uk/orangerecipes…

Want to treat someone to a very special day out? Raymond Blanc invites you to two events at the legendary Le Manoir aux Quat'Saisons in Oxfordshire. On Wednesday 9 July Raymond will be joined by Michelin royalty Yannick Alléno (his restaurants around the world have a combined 17 stars) for the Four Hands Lunch celebrating the range and beauty of French cuisine. Then, on Sunday 13 July, Le Manoir will host a Provençalstyle garden party in honour of Bastille Day. The celebrations will bring together local artists, artisans and producers with live music, new food and local creativity in the heart of the hotel's gardens. From £385 per person for the garden party. Click ‘what's on’ at Le Manoir site at belmond.com…

1 RELISH THE THOUGHT Move over, mango chutney – there's a fresh new zingysweet-tangy condiment in town. As fans of Tracklements will expect, this is a specialedition relish with only a few simple ingredients but real bite (as in actual chunks of pineapple, and pleasing heat from red chilli, ginger and mustard seeds). In our household, we've quickly become addicted to water biscuits, a hunk of mature cheddar and a big dollop of this stuff – but it's equally ideal with sausages from the barbie and as a hard-working base for your next meat marinade. And as a glaze over chicken wings? Chef's kiss! £3.95 for 190g, delis, farm shops and tracklements.co.uk 2 BOWLED OVER In my kitchen I have a partner-imposed one-in, one-out policy for all crockery/ kitchen kit, so new…

A BIT ABOUT CAROLINA DORITI Born in Greece, Carolina moved to the UK in 1997 to study at university. Since 2005 she's worked as a chef and restaurant consultant and has written about food for various journals and websites. She worked on Amazon Prime series My Greek Table and has appeared on international TV shows. The Greek Islands Cookbook is Carolina's second publication. Follow her on Instagram @carolina_doriti “Tzatziki needs no introduction; it's a much- loved classic that pairs wonderfully with many dishes. The key to a great tzatziki is high-quality yogurt: it should be well strained, thick and creamy. While the classic version includes cucumber, it can be made with various ingredients to suit your taste. Always serve it chilled!” TZATZIKI FOUR WAYS Serves 6-8 as a side (each…

NEXT MONTH Sunny chat and a frosty white wine with weather presenter Carol Kirkwood From the age of six to 10, I lived on St Barts, an island in the French West Indies. I spent a lot of time in the kitchen in our family hotel, Eden Rock. We had a chef who worked there called Jean-Claude Dufour, who has his own restaurant in St Barts now. I used to sit in his kitchen for hours, watching him cook, and I used to just really, really enjoy his company. I learned a lot from him. Everyone thinks their mother is an amazing chef, but my mum really is a great cook. Anyone who has had my mum's roast lamb recognises it as a kind of award-winning experience – it's my…

Jamaican jerk isn't just a hot-spicy method of flavouring meat for the barbecue – it's a way of life. So chill a few cans of Red Stripe, fire up the coals and let Dom Taylor show you how to do it properly. He's even sharing what could become your new favourite barbecue side Jerk chicken Serves 4 Prep time 20 min, plus overnight marinating Cook time 1 hour MAKE AHEAD You need to start the recipe a day ahead. The marinade and sauce can both be made up to 24 hours in advance and kept in the fridge. DOM'S TIPS To get the best out of jerk chicken, you want to cook it slowly, turning and basting it regularly with the jerk sauce. It will take 30-45 minutes for bone-in…

A BIT ABOUT NICOLA LAMB Nicola trained as a pastry chef at some of the best places in the business, including Dominique Ansel and Little Bread Pedlar. She's also worked with modern legend Yotam Ottolenghi and her 2024 debut baking book, Sift, was many people's food book of the year. Find Nicola's popular pastry newsletter at kitchenprojects.substack.com Roasted strawberry brioche tart Serves 8-10 Prep time 1 hour, plus at least 2 hours 30 min proving Cook time 1 hour, plus cooling MAKE AHEAD You can roast the strawberries up to 3 days in advance and keep them in the fridge. BE A BETTER COOK Putting the tart on the oven shelf, then pouring the custard directly into it means you can fill it to the brim without spilling any. It's worth weighing the…

NEXT MONTH Worship the ‘green goddess’ pasta salad Seafood ragù with spaghetti Serves 4 Prep time 10 min Cook time 25 min MAKE AHEAD Any leftover ragù can be frozen and kept for up to 2 months. KNOWHOW You can use fresh, frozen (defrosted) or ready-cooked seafood. If using ready-cooked, warm it through in the sauce for 2 minutes at the end. • 1 tbsp olive oil • 1 tsp fennel seeds • ½ fennel bulb, finely chopped • 1 banana (echalion) shallot, finely chopped • 1 carrot, finely chopped • 3 garlic cloves, finely chopped • 125ml dry white wine • 500g passata • 300g dried spaghetti • 250g monkfish (or cod fillet), cut into 1cm cubes • 200g mixed seafood (mussels, squid, prawns), cut into 1cm cubes • 6 basil…

DELIGHTFUL FOR BRUNCH OR DINNER, these courgette fritters are packed with the bright flavours of dill and spring onion COURGETTE CHEAT SHEET • They're actually fruit. The Latin name is Cucurbita pepo and courgettes come from the same family as pumpkins, cucumbers and melons. They can be yellow, green, green-striped, long and thin or short and round. In season from June to September, they're at their best in July and August – so get cooking them now! • Like squash, the courgette has its origins in North and Central America, but modern varieties (which are actually marrows bred to give immature fruit) weren't developed until the 19th century in Italy. Good pubquiz knowledge: zucchini and courgettes both mean ‘little marrows’ in Italian and French respectively. Left to grow on the…

Across 1 Describes food with all the natural features of the grain (9) 8 Pastry that combines elements of a croissant and doughnut (6) 9 Nutritious legume that's perfect for a soup or dal (6) 12 Ready for harvesting and eating (4) 13 Hard variety of wheat used for pasta (5)  14 ____ gobi: potato and cauliflower dish from the Indian subcontinent (4) 17 Type of folded pizza from Naples (7) 18 Something to protect your furniture from a cup or glass (7) 19 Scottish stew of potatoes, onions and leftover roast meat (7) 22 A human coffeemaker (7) 24 Biblical garden famous for growing apples (4) 25 Pungent dried flower bud used to flavour a roast ham (5) 26 Green-fleshed fruit with an almost furry skin (4) 29 Champagne and fruit juice cocktail (6) 30 Something used to protect surfaces from hot…

Q Congratulations on 20 years of the Hand & Flowers! How was the anniversary party? A Thank you! It's been a crazy 20 years, but it's been brilliant. It's gone quickly but, when I look back, so much has been achieved. So it feels like a mixture of amazement and a retrospective of incredible experiences. Some brilliant, others absolute nightmares, but they've all been part of the journey. We decided to invite all our friends and people we know in the industry, those who have been a part of the journey with us and been our friends for 20 years, whose own businesses have also grown alongside ours. People like Tom Kitchin, Adam Byatt, Heston, Raymond Blanc (they've always been supportive) and then great friends like Clare Smyth, Simon Rogan,…

You may love food writer and Guardian columnist Felicity Cloake, but a 389-page culinary adventure across the USA by bike?! It might sound challenging, but any concerns that the pages would be limited to burgers and doughnuts, or multi-lane freeways, are quickly put to bed. Bridget Jones-esque in its tracking (of pies consumed and miles cycled), this delicious diary is of course about food, but also the people who make and enjoy it, captured (poignantly) in election year. Expect mouthwatering, funny descriptions of a melting pot of food and drink, from barbecue and burritos to breakfast dumplings and braunschweiger.…

FOODIE DAY TRIPPER THE LOWDOWN Recently named best place to live in southeast England, Folkestone is on the regeneration train. You can tick off luxury new seafront apartments, a street art tour, live music on the harbour arm and plenty of cool new bars and restaurants. CREATIVE CONSUMPTION In the new Creative Quarter centred around Tontine Street (gifts galore), pop into the Folkestone Bookshop and grab a tome or two. If caffeine is required, Steep Street Coffee House is a book café and bakery with tasty cakes – the chocolate hazelnut is a winner. THE DRINK Brewing Brothers Beachside, a friendly sea-container joint on the revamped harbour arm, has a taproom that also dishes out cracking pizzas and small plates. Pair a capricciosa with a pint of Smuggler's Stout. THE…

STAR EMAIL Subject: The year of living deliciously From: Ken Tombs I've had a subscription to delicious. for four years now. Every month I eagerly await its delivery, then I read it from cover to cover before starting to read it again. But I never cooked any of the recipes! So, on 31 December 2024 I made a New Year's resolution to cook at least one recipe from delicious. each month. So far I have cooked the Thai fried egg salad [Jan], traditional chicken fajitas [Feb], schnitzel à la holstein [Mar], chicken marbella [Apr], creamy lemon linguine [May] and ultimate tortilla [Jun] – all great successes! The recipes are easier to cook than I imagined. Usually I give up on New Year's resolutions by the second week in January but…

A BIT ABOUT MARK DIACONO If there's anyone more obsessed with growing, cooking, eating and writing about food than Mark, we're yet to find them. His books, such as Sour (2019), have won awards, so he knows a goodie when he sees one. Read his Substack, Mark Diacono's Garden To Table, or follow him on Instagram @mark_diacono BOOK OF THE MONTH SIMPLY MALAYSIAN Following the success of her debut book, Sambal Shiok, chef Mandy Yin brings us a collection of 80 unfussy Malaysian recipes where flavour is uncompromised by the recipes’ simplicity. Inspired by the arrival of a son, Yin's book is for home cooks with limited time looking to eat great food every day. Expect a blend of traditional and modern, authentic and fresh takes that reflect Yin's Malaysian-born…

The best biscuit combined with the best dessert! Sweet fresh figs make a juicy and perfumed crumble, and adding fig rolls to the topping introduces a touch of delicious nostalgia Fig roll crumble Serves 4 Prep time 10 min Cook time 20 min • 10 small figs • Squeeze lemon juice • 1 tsp caster sugar • 4 tbsp mascarpone to serve For the crumble top • 4 fig rolls • 50g plain flour • 20g soft brown light sugar • 30g unsalted butter, chilled and cubed 1 Heat the oven to 200ºC/180ºC fan/gas 6. For the crumble top, whizz the fig rolls in a food processor to a coarse, crumbly texture. Add the flour, sugar and butter, then pulse to a rubble, leaving some larger chunks. 2 Set aside…

What we're trying to demonstrate here is that lobster is one of those beautiful products where there's very little waste. In the restaurant the only bits we throw away are the antennae and the dead man's fingers (the feathery gills in the lobster's head). The claws, body and tail get gently poached, then everything else (including the shells) is used to make a super flavourful lobster butter. Hardly anything is wasted and if you cook this on a Sunday afternoon, your whole house is going to smell just amazing. It's awesome. A BIT ABOUT JACK CROFT AND WILL MURRAY Jack and Will bonded as young chefs working at Dinner By Heston Blumenthal, where their shared love of creating dishes from bits normally thrown away, such as leek tops, fish heads…

The French may have five mother sauces, but at breakfast two sauces rule. America's tomato ketchup has a simple sweetness, but when it comes to complexity and depth of flavour, British brown sauce rules supreme. Best buddy of the bacon sandwich, friends with fried egg, it's the perfect partner for the full English. This beguiling condiment originated in the 19th century and has a distinctive sweet, sour, savoury, spicy and fruity flavour profile – but have you ever wondered what's in it? FABULOUSLY FRUITY When I first made my version, I did wonder why it had been given the drab name ‘brown sauce’. ‘Fruit sauce’ is much more appealing (and informative). It contains apples, tomatoes and orange juice, as well as dried fruit such as dates and apricots for rich…

HIGH PROTEIN “THESE SEARED CHIPOTLE STEAK BOWLS are full of punchy spice, with a smoky, creamy corn salad and lots of fresh, zippy lime. One of my favourite ways to enjoy a good steak, this is a satisfying yet healthy recipe” Seared chipotle steak bowls with charred corn salad Serves 2 Prep time 20 min, plus at least 30 min marinating Cook time 15 min, plus 5 min resting • 1 tbsp chipotle paste 1 tbsp olive oil • 1 garlic clove, finely chopped • Juice 1 lime • 350-400g sirloin steak (or use any steak you like) • 20g baby leaf spinach • 250g cooked quinoa or brown rice to serve (optional) • ½ medium avocado, sliced • 100g cherry tomatoes, halved • Lime wedges to serve For the…

I feel like I'm in a novel. It's high summer and I am strolling through the kitchen garden (a grand renaming of my tiny raised beds that suits my mood) in a frock (impractical, but ditto mood), collecting vegetables in my handmade wooden trug. The garden is luxuriant – plants dripping with crops, each bed a forest of green. This is what we growers crave. This moment of glorious abundance. It's not always like this. My growing style is too haphazard for the garden to look this idyllic all the time. I'm too impatient, too forgetful, too rushed for it to mostly be anything but messy. But July is different. Lush growth hides a multitude of sins. It distracts the eye from the vegetables that are struggling or pest-ridden (hello,…

WHY BEANS ARE THE BUSINESS They're one of the best natural sources of dietary fibre and a rich source of protein and complex carbohydrates. Growing beans is good for improving soil health and biodiversity, and reducing greenhouse gases. Plus, they're affordable and taste great! Crispy paprika beans with mint slaw Serves 2-4 as a side Prep time 15 min Cook time 35-40 min MAKE AHEAD You can roast the beans up to 24 hours in advance, then keep them in an airtight container at room temperature. The slaw is best made relatively fresh otherwise the cabbage will become too soft, but you could get the dish ready about an hour before serving. AIR FRYER You can cook the beans in an air fryer heated to 180°C – just give them…

WHAT DO YOU THINK? Should ice cream be prescribed on the NHS or does it leave you cold? Let us know on our social channels or at info@deliciousmagazine.co.uk My daughter came home from school all lit up about a new ice cream she'd discovered at lunchtime. “It's like, three flavours in a pattern: vanilla, strawberry and chocolate. Do you understand, mum? Three flavours in one.” It was heartening to discover that a five-year-old with a freezerful of artisanal gelato could still be wowed by the simple, striped pleasure of Neapolitan. Like her, I've always been enthusiastic about ice cream. I had an acute awareness of the different types and their various applications from an early age: Viennetta after Sunday lunch, Arctic Roll on a school day but only once a…