Delicious UK

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

welcome.

Around the table with Jason Atherton • After a big year of restaurant openings, garlanded chef and global restaurateur Jason Atherton has a lot to say on the state of British cuisine, farming and politics, Plus, he shares a recipe for a very British tart you’ll love or hate

NUGGETS • Choice bits of knowledge, food news and seasonal inspiration.

Over to you…

The booklist • Mark Diacono pulls together his top picks from the latest releases to suit January’s new mood. Find solace in time-honoured favourites, experiment with fermenting or be convinced by a new appliance (and no, it’s not an air fryer…)

delicious. DISCOVERIES • The best bites and homeware delights from companies big and small, as tasted and tested by the delicious. team

Make it special • Fab food for weekend feasting. Rosie Mackean’s make-ahead menu (with this lovely pud), Julie Lin’s Malaysian mash-up, Korean magic, best drinks, blood orange hits and a riot of Indonesian flavours

A cosy feast • A warm welcome to dinner-party queen Rosie Mackean, who kicks off her new delicious. residency with a memorable feast anyone can prepare. Plus, her clever get-ahead time plan means you’ll be stress-free on the day. Prepare to send out those invites…

Spreading the load - and getting ahead with your dinner party • My hosting philosophy is that you should be doing minimal cooking while guests are around. Spreading the workload is easier than you think - restaurant chefs prep or cook nearly everything before service to make life easier, and so should you. Here’s a plan for these recipes so you can see when and what you can prep ahead, making sure the day doesn’t feel overwhelming and you can have a good time cooking.

Mixing it up with Julie Lin • Start the year as you mean to go on with Julie Lin’s trio of vibrant, bold and playful dishes. They bring together the Glasgow chef’s Malaysian, Chinese and Scottish identities, with her own brilliant leftfield ideas thrown into the mix

The Korean way • South Korean culture is having a moment right now (read more about that on p116). To celebrate the nation’s newfound popularity, five Korean chefs and food writers share their favourite dishes. Some are traditional, some contemporary, but all are perfect for delving into the special flavours and ingredients that make Korea’s cooking so good

Give it some zing! • Big up the flavour and treat yourself to a heaped spoonful of fun with this spiced-up soda float

The king of grapes • Aleesha Hansel gives you the lowdown on cabernet sauvignon, the world’s most popular wine grape, and chooses three favourites. Plus: a couple of picks for Dry January and ‘corked’ wine demystified

The AF revolution • Sales of alcohol-free (AF) beers have been growing consistently for years now - as has their quality. They taste so good these days, beer writer Mark Dredge can’t get enough of them - Dry January or not

RED STARS • Beautiful blood oranges are a truly seasonal ingredient - their time is short and it’s right now! Grab them while you can and have a go at these tempting sweet and savoury recipes

Cook Indonesian with Petty Elliott • Enjoy the tropical vibes and fiery flavours of the Indonesian archipelago and fill your home with warmth and sunshine

Be a Better Cook • Transform your know-how with the experts. This month: chickenjointing, trad vs modern shepherd’s pie, a patisserie classic, project-worthy pho and Andrew Wong’s game-changer sauces

Adam Byatt’s Michelin-level cookery course • In this new series, the acclaimed chef shares key skills he’s learned over the years, helping you to create...