Innholdsfortegnelse for August 2025 i Delicious UK

I Keep catching myself doing it. I’m complaining. It’s TOO HOT. I can’t believe I’ve dared to utter these words when for months, years (!), I’ve been missing the comforting warmth, the bright sunshine and the mesmerising blue skies of a proper British summertime. This is what barbecue dreams are made of. This is when the theory of picnicking can actually be put into practice. This is when one ice cream a day is not only allowed but encouraged. This is what we all hope for, isn’t it? Of course it is. But I hope you’ll forgive yourself, as I have, when some days warrant a mild, sweaty grumble. Then you can retreat into the coolest room with a handsome scoop of our no-churn lemon meringue pie sorbet (another Tom…

SEASON'S EATINGS CARROTS I went to France for my holiday this year and became a little obsessed over the selection of carottes râpées in the supermarkets. It’s coarsely grated carrots in a zingy dressing, usually mustard-and-lemon-based. Crunchy, sweet, earthy and simple, it pairs with so many things – I can’t stop making it this summer. CUCUMBERS My two-year-old gets through a cucumber every couple of days, so I’ve been inundated with the things recently. They’re brilliant in salads, but what I really like is cutting them into thick batons and throwing them into a stir-fry. Add them at the end and cook for 1-2 minutes for a pleasing, refreshing crunch. REDCURRANTS These little edible jewels – once a Christmas essential until the advent of the cranberry – are actually at…

JAMIE OLIVER COOKERY SCHOOL The main man is back in the capital with his new flagship school in Oxford Street’s John Lewis. Laura Rowe visited the school, which sits alongside Jamie’s new, colourful 50-seater café (think bursting-full focaccias and crisp British fizz) and features two classrooms accommodating up to 48 students. There are more than 30 classes, starting from £59, and they include the Italian flavours Jamie is best known for – on her visit, Laura (pictured with Jamie and her partner) made Sardinian-style gnocchetti sardi in a carbonara sauce made with proper guanciale. Other cuisines are available, from Peruvian to Vietnamese, and you can also learn specific techniques. There’ll be a rolling roster of guest chefs and experts, including Gennaro Contaldo, Noor Murad and Calum Franklin. In school holidays,…

Do you know the difference between hand-dived and dredged scallops? It may seem obvious that the first method means they’re collected by hand by professional scallop divers and the latter keeps the fishermen on the boat with nets collecting this premium seafood. But the environmental impact of the methods have a stark contrast. Dredging involves dragging a rake-like steel structure with a net attached across the seabed, destroying everything in its path and decimating the ecosystem. The seabed scallops are dredged from supports a wealth of marine life and acts as the nursery for a wide variety of species. A hand-dived scallop, by contrast, has an impact only where it’s lifted from the seabed, and the expertise of the divers means they can take the right level of scallops to…

When did you get into cooking? My mother was a good amateur cook but I was never trusted to cook while I lived at home. My job was to chop, peel, wash up – basically her kitchen porter. Why do you love it? I love to try out new recipes. My husband, sons and friends get invited to eat with us as my guinea pigs, and I love seeing them enjoying (or doing a good job of pretending to enjoy) my cooking adventures. Most treasured cooking memory? My nanna lived next door to us and I would pretend the painting of Uluru on her kitchen wall was the TV camera and we were making a cookery show. Secret weapon in the kitchen? The microwave (it’s got me out of many…

A BIT ABOUT AKTAR He’s the man behind Opheem, Birmingham’s only two-Michelin-starred restaurant, and a pioneer in modern Indian cooking, combining flavours and techniques from the subcontinent with the best of British ingredients. A regular on TV shows such as MasterChef, he also started an Indian food delivery business, Aktar At Home, which (for our money) is the best Indian food you can get delivered nationwide. aktarathome.co.uk This really is something special. An incredible piece of meat is brined, marinated, slow-cooked until tender, then given a final lick of smoke over the coals, while a rich sauce allows the smoky beef and delicate marinade to shine through Rajasthani-style smoked short rib Serves 8-10 Prep time 25 min, plus cooling, 2 hours smoking, overnight marinating and overnight brining Cook time 3-4…

NEXT MONTH Perfumier and businesswoman Jo Malone talks food, fragrances, vodka and life Our childhood beach was made of the finest sand, the sort you get in an egg-timer. I grew up in Morar, a lovely little village on the northwest coast of Scotland. My parents owned a hotel opposite the beach, and my brothers, sisters and I – there were eight of us – would head across the road after school to play on the sparkling sand. As a treat, Dad would drive us to get a 99 cone in the next village. We were always outdoors and always aware of the Scottish weather! We were off on our bikes exploring and we’d also go fishing together. We had to put the fish back, but we could collect whelks…

When we were growing up, it was the tender chicken breast that was held in high regard. Even when we were training to become chefs, wings were usually thrown into the stockpot. Now, though, it’s the wings and thighs that are favoured because they have so much more flavour. This dish is all about taking something that’s already a crowdpleaser and elevating it to something that’s really special. THE RIGHT STUFF Stuffing a chicken wing sounds like a nightmare, but this method makes it easier than it sounds. You steam the wings, so they’re cooked on the bone, then you remove the bones while they’re still warm, so you don’t need to be a knife expert. And eating a boneless wing is a pleasurable experience – it’s so easy. The…

This has been one of my most enjoyable delicious. experiments to date. As a life-long vinegar fan, my motto has always been: salt and vinegar, not salt and pepper. I love pepper, but it’s a spice, a flavouring. Vinegar, like salt, can be a flavour enhancer. In fact a few drops of vinegar can take a dish from good to “wow”. SOUR POWER Dishes are made up of some or all of the five tastes: salty, sweet, sour, bitter and umami, and working out how best to harmonise these flavours is the key to excellent cooking. Vinegar is essentially one of those five basic tastes: sour. Sourness balances sweetness, as in a lemon tart, caponata or sweet and sour chicken. It’s also a big friend of fat, as it cuts…

I consider myself a cook who grows her ingredients rather than a gardener who cooks. Don’t ask me about roses or when to prune a clematis. I’m as lost as you are. But if I can eat it, I’m interested. Perhaps you’re the same. If you are, August is for people like us. Because August is all about produce and, therefore, eating it. There’s no actual gardening to do (not if you’re a goodtime grower like me, for whom sowing five types of radicchio in August to over-winter is a pipe dream). The only job is harvesting – which, for me, is the first stage of the cooking process. And there’s food to pick every day. BLOCK ROCKIN' BEETS There is beetroot by the bucketful, which I adore, although I…

Across 1 No-bake chocolate treat. Easier to make than it sounds (5,4) 8 Well-known brand of coconut flavoured rum (6) 9 Herb not used much by humans but attractive to felines (6) 12 Key ingredient of porridge (4) 13 Cartilaginous flat fish (5) 14 Starch used to make an old-fashioned British pudding (4) 17 Tuna and olive salad from the south of France (7) 18 Edible marine snail (7) 19 _______ thermidor: a rich, cheesy French dish (7) 22 Cook for a short while in hot water (7) 24 Japanese wheat noodles (4) 25 State in northeast India, known for its tea (5) 26 Film of yeast that plays a key role in sherry production (4) 29 Grape that makes a lush, plummy red wine (6) 30 Houmous ingredient made from ground sesame seeds (6) 31 Spread and topping made from citrus fruit, eggs, butter…

A book I’ve been turning to, to get me in the mood for the holidays, is At Home In Provence by Jeany Cronk (Quadrille £27), co-owner of winemakers Maison Mirabeau. Neat nibbles include spicy mimosa eggs with crispy sage and moreish fennel seed socca with caramelised onions. Sunny suppers include brûléed figs with beetroot, endive and walnut-parsley pistou; and, naturally, a coq au vin rosé (pictured). The photography is beautiful and the storytelling makes you want to give up everything and move to Provence immediately.…

Every summer in Lewes, Sussex, a quirky tradition takes centre stage: the World Pea Throwing Championships. Held at the Lewes Arms pub – this year on Sunday 10 August – the contest sees participants take turns hurling three peas each down Castle Ditch Lane next to the pub. The aim? To see whose pea travels the furthest (the current record stands at 44m). Running for around 40 years, the event blends friendly competition with good-humoured eccentricity and plenty of suitable refreshment. If you’re thinking of entering, be warned. No pea shooters allowed. For more information visit lewesarms.co.uk…

For over 200 years after their introduction to Europe, tomatoes were shunned as ‘poison apples’. In the 1700s, wealthy Europeans believed the fruit induced vomiting, paralysis and even death. Research has found that these symptoms were likely due to lead poisoning from the pewter plates the tomatoes were served on in wealthy homes, rather than the fruit themselves. Tomatoes were increasingly intertwined with superstition and fear. It wasn’t until the 19th century, as botanical knowledge improved and lead-free utensils became common, that tomatoes gradually shed their ominous reputation and became a culinary staple. Find the best ways to preserve summer’s tomato crop at deliciousmagazine.co.uk/tomatoes…

BEEF STOCK BBQ FESTIVAL Herefordshire Fire meets flavour at this new one-day barbecue bonanza. Created in partnership with burger masters The Beefy Boys, this sizzling celebration promises smoke, spice and serious vibes. Expect top-tier barbecue, craft drinks and live music. Sat 16 August; entry £10 for over-12s; thebeefyboys.com/beef-stock-2025 THE BIG FEASTIVAL Oxfordshire Blur bassist Alex James’ Cotswolds farm hosts another bank holiday weekend of music, food and family fun. Catch chart-topping acts like Sophie Ellis-Bextor and Nelly Furtado, plus culinary icons such as Raymond Blanc. There’s comedy too – it’s a sensual feast. Fri 22 to Sun 24 August; adult day tickets from £93.50; bigfeastival.com ISLE OF WIGHT GARLIC FESTIVAL Sandown A staple of the island’s summer calendar since 1983, the Isle of Wight Garlic Festival brings the fun. Dive…

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 FUSÃO Having co-authored Flavour with Yotam during her time in the Ottolenghi Test Kitchen team, this is Ixta Belfrage’s second solo book, and it’s even better than her much-celebrated first. Fusão is Portuguese for ‘fusion’, and with a Brazilian mother, family in Mexico, her early years spent in Italy and a deeply inquisitive attitude to food, we are in very safe hands with Belfrage. The recipes aren’t Brazilian classics…

"This is a cool way (literally!) to serve granita. The deep, almost wine-like flavour of blueberry contrasts with the refreshing coconut water-based slushy to create something balanced. I like to keep the crystals quite big in the blueberry granita to create a crunchier finish” I love everything about the summer months apart from one thing – the heat. As someone with an ‘English rose’ complexion (a nice way of saying ghostly pale), I just don’t get on with harsh sun and any temperature over 20°C. Thankfully, the modern wonders of refrigeration mean I can cool off with iced drinks and frozen treats whenever I like. I’ve been making homemade ice creams for years now, and while I still love them, I can’t quite match the fluffy texture of proper gelato.…

A BIT ABOUT KELLY SULLIVAN With 12 years of experience in women’s lifestyle and luxury magazines, Kelly’s passion for wine has shaped her career. Since completing her WSET exams she has specialised as a wine writer, sharing her love for exceptional wines and the excitement of discovering new styles with others. Find her on instagram @kelly_sullivan_ “Naturally lowalcohol wine is made by stopping fermentation early” NATURALLY LOW AND 'CONSCIOUSLY' LOW - AN EXPLAINER There comes a time in everyone’s life when you spend the following day questioning whether it was worth it. But if you love a glass of wine – be it to discover new styles, pair with food or as a social lubricant -cutting it out altogether may feel too extreme. The good news is that, thanks to…

TEAM TRAD If you ask me, frangipane is one of the greatest inventions within the world of sweet baking. I can take or leave ganache, I’m indifferent to buttercreams and I shrug my shoulders at sponges. But nutty, rich, almondfilled frangipane is something special. And it’s best enjoyed in that icon of British baking – the bakewell tart. HEAD OF FOOD TOM SHINGLER TASTE OF SUMMER A good bakewell is all about balance. You need just the right amount of jam to add enough acidity and sweetness to cut through the richness of the frangipane and pastry without it becoming sickly. It’s also one of those classic bakes that looks far humbler than it tastes; the golden brown finish can always do with a bit of jazzy icing to make…

A BIT ABOUT NATALIA RUDIN Easy, nourishing and delicious – that’s the cooking philosophy of chef-turned content creator Natalia Rudin. Born in London to an English mother and a Russian father, Natalia travelled for five years, working as a personal chef in the Bahamas, Canada and France. She moved back to the UK when her sideline as an Instagram nood creator became her main gig, as her popularity soared. Follow Natalia on Instagram @natsnourishments “M&S USED TO DO A SALAD LIKE THIS, but then for some reason they discontinued it. I was beside myself, so I had to try re-creating it. I think I’ve got pretty close because this salad is addictive!” Quinoa, ponzu and edamame salad Serves 3 Prep time 10 min Cook time 20 min MAKE AHEAD Make…

CRUMBLE MEETS CAKE in this moreish traybake with a satisfying crunchy oat topping BLACKBERRY CHEAT SHEET • Originally a wild fruit, the blackberry was first cultivated in 19th-century USA • The blackberry isn’t botanically a berry – it’s a cluster of tiny fruit • An arch of brambles can sometimes root at both ends. In Celtic folklore, berries from such a branch were believed to have magical powers • Blackberries contain antioxidants, polyphenols and vitamin C, and are also high in fibre • Fancy growing them? There are thorn-free varieties and plants that grow upright • The loganberry is a hybrid of a blackberry and raspberry. They taste like a mix of the two and hold their shape when cooked CHOCOLATE, BEETROOT AND BLACKBERRIES are a match made in heaven;…

WHAT DO YOU THINK? Staying in with Tomé or will you be raising a plastic glass outdoors as usual? Share your views on our social channels and at info@deliciousmagazine.co.uk Every year the British succumb to a collective seasonal frenzy. It’s as guaranteed as hay fever and quite easy to predict, usually arriving the first time the mercury hits 15°C and a ray of sun reaches the ground for a minimum of five minutes, and it can fall at any time between February and June. It’s the compulsion to visit a pub garden, flocking to it like hummingbirds to nectar. And, I’m afraid to say, it’s highly overrated. As soon as the year’s first ‘mini-heatwave’ arrives (two consecutive days above 20°C seem to suffice), headlines begin to shout about ‘the 19…

Q Would you describe yourself as a Scouser? A No, I’m a Wirralite. It’s across the Mersey, y’see. Q The Hollywood handshake has taken on a life of its own. There’s even an essay on the internet claiming it’s ‘the epitome of the patriarchy’. When you first did it in GBBO season three, was it planned? A No, no one’s ever said to me, “Give someone a handshake”. It was very of the moment, a pat on the back. Well done, you’ve done a great job. And then it’s just sort of been built up to a ridiculous stage now. Q You’ve been giving them out more often over the years. Is that grade inflation or have the bakers got better? A I think the viewers would tell you the…

You’ll find it hard not to gallop through this debut novel at the same speed as its mysterious chef-turned-social-media-star author hurtles through her working week. Followers of @sluttycheff on Instagram will be familiar with her brutal honesty and humour. You’ll perhaps be surprised, though, at her vulnerability as she shares the highs and lows of working in a professional kitchen (as a female or otherwise) and falls in and out of love with cooks, kitchens and the city. Expect sex and small plates.…

STAR EMAIL Subject: Totally tomatoes! From: John Doonan Sunny days = tomatoes! Great recipes in the July issue that would be let down by the paucity of ripe heritage varieties here in the UK. I’m just back from a drive around France and an earlier visit to Spain. Wow! The choice in street markets or supermarkets of ripe, fresh, green, black, yellow, out-of-shape tomatoes – all equally beautiful and delicious. All you need is herbes de provence, sel du trappeur and good quality olive oil and you have a sunny day on a plate. Please, please can we have a good supply over here?! Subject: Waste not want not From: Paul Holder After enjoying the excellent confit tuna salad recipe on the July cover, I followed the ‘don’t waste 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 BARBECUE MENU FOR 6 Charred courgette dip with flatbreads Chicken chops, chimichurri and rice Grilled cherries jubilee “Light the barbecue a while before guests arrive and char the courgettes, then bring the dip together just before people walk through the door. Make the dough the night before, then cook the flatbreads on the barbecue…

A handheld homage to french onion soup, this beer-braised dog is loaded with unctuous caramelised onions, crispy shallots and oozy melted comté cheese. C’est l’amour! French onion hot dogs Serves 6 Prep time 10 min Cook time 1 hour BE A BETTER COOK Caramelising your onions like this is known as making lyonnaise onions. It takes a little patience but it’s worth getting right. The technique originates from Lyon and is used in many a French classic, including onion soup, a potato dish similar to dauphinois called pommes lyonnaise, and pissaladière, an anchovy and onion tart from Nice. SCALE IT UP The lyonnaise onions freeze well, so make up a big batch and freeze in portions. • 2 tbsp salted butter • 1 tbsp olive oil • 3 onions, finely sliced •…

Thinking about it, Belgium probably has more than a thousand beers. No other country has such a diverse variety of traditional beers and unique brews. There are bright blondes, spicy white beers, fruity red ales, complex quadrupels, zesty saisons, terrific tripels and puckering sours. A defining character of Belgian beer is often the yeast used, and how it gives the beer individuality and flavour. Some create fruity qualities akin to bubblegum or hard candy, others are spicily reminiscent of pepper and clove, and some give funky aromas and tart acidity. Belgium is also the home of ‘cuisine à la bière,’ or cooking with beer. Once a way to use up old beers, there are now books full of ways to use beer in recipes, like carbonnade stew or beer and…

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, and she’s worked with modern legend Yotam Ottolenghi. 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 “This is the spectacular pavlova plinth – a glorious way to display the best fruit summer has to offer. Meringue is an incredible thing that can be piped, shaped and sculpted into whatever shape you like, so let your imagination run wild!” NEXT MONTH A millefeuille masterpiece from renowned patissier Eric Lanlard COVER RECIPE Pavlova plinth Serves 12 Prep time 40 min Cook time 2 hours 10 min, plus at least 2 hours…

Let’s face it, when the sun pops out from behind the clouds, we don’t always have the luxury of abundant free time to try an array of intricate new recipes for outdoors. Sometimes we need recipes that are quick and easy because, well, life. This is where these genius summer hacks come in – you can mix and match these marinades, dressings, sprinkles and syrups to upgrade your regular summer repertoire with all the flavour and flair you could want. And we won’t tell anyone if you simply use them to zhuzh up some shop-bought favourites. Inspired by the flavours of the Mexican seasoning blend Tajín, this toasted tortilla crumb combines chillies with zesty lime and sweet agave nectar Chilli and lime tortilla crumb Serves 6-8 (makes about 200g) Prep…