Delicious UK

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

welcome.

Celebrating Vaisakhi

Join us for shellfish and stories

Looking back with RICK STEIN • The national culinary treasure is celebrating 50 years in the restaurant business. We caught up with Rick to talk seafood, mobile discos and getting drunk in Croatia

NUGGETS • Choice bits of knowledge, food news and seasonal inspiration. Compiled by Anthony Noonan

THE BIZARRE MENUS OF THE FUTURIST FOODIES • Ballbearing stuffing? Nearly 100 years ago it was the next big thing

BOOK OF THE MONTH • In a near-future environmental crisis (crops consumed by a global smog), a chef gets a job in a mountaintop colony where, for the elite who live there, food scarcity isn’t an issue.

THE MINDFUL COOK • Our sustainability expert Emily Gussin helps you find eco-conscious inspiration

ON THE FORAGE

BACK TO NATURE • Looking for somewhere to get properly rural? Try a night of feasting at Pennard Hill Farm

BACK TO SCHOOL • Our monthly spolight on skill-building cookery courses

MEET THE FATHER OF THE MOTHER SAUCES

Over to you…

MEET THE READER • Rachel Jones runs wellness retreats and lives in West Berkshire with her husband and three daughters

delicious. DISCOVERIES • The best new bites and homeware delights from producers big and small, as tasted and tested by the delicious. team - including our top picks for Easter treats

YOUR 2025 EASTER EGG EDIT • Discoveries compiler Anthony Noonan embarked on a selfless quest to find the very best choc treats on the market

The booklist • Traverse India, Venice and the South Caucasus with Mark Diacono's top spring picks - or stay closer to home to host vegetarian feasts and anticipate summer's barbecues

Make it special • Fill your Easter with colour - try Ottolenghi’s feast, Indo-Chinese delights, deluxe sides and sweet popcorn sensations. Plus: the best dips ever and Rosie Mackean’s menu with this fun twist on a brûlée

Easy spring feast • This prep-ahead three-courser from Rosie Mackean is perfect for a long weekend and takes the comfort level to the max so you’ll be able to enjoy yourself as much as your guests

Rosie’s getahead plan • I believe you should be doing minimal cooking while your guests are in your home. Restaurant chefs prep or cook nearly everything before service to make things easier, and so should you. Here’s a plan so you can prep ahead and have a good time with your guests.

Cook Indo-Chinese with Fatt Pundit • This deeply delicious cuisine is a common sight across India, combining elements of Indian and Chinese cooking to create the ultimate snack food. Owner Huzefa Sajawal and chef Bijay Lama of London restaurant group Fatt Pundit share three key dishes that showcase the food at its very best

The BIG LUNCH with Yotam

sideshow • Pollyanna Coupland’s springtime sides are dialled up to 11, stealing the show at any Easter table with even the most grandiose of centrepieces. Best of all? The hard work is done long before you dish up

POP culture • Ah, the aroma of popcorn - guaranteed to evoke memories of childhood trips to the cinema. And those sweet-salty-buttery notes work wonders in cooking, says the food team's Emily Gussin - so get popping!

DIVE IN! • An essential part of a picky-bits supper or gathering, dips are also great as a canapé, snack or light starter. These three deluxe recipes are a fun way to keep a crowd happy and they look fantastic to boot. What are you waiting for? Crisps and crudités at the ready…

A glass of red with… SAM NEILL • Celebrated actor, winemaker and all-round good guy Sam Neill...