Delicious UK

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

Welcome.

3, 2, 1… BAKE!

BUTTER ME UP

Atul Kochhar the king of Anglo-Indian cuisine • The first Indian chef to win a Michelin star in 2001, Atul Kochhar did it again in 2007 and now has an empire of restaurants cooking some of the best Indian food in the UK. He shares his thoughts on how Indian food has evolved in the UK over the past 25 years and a fabulous recipe that combines British tastes and Indian flavours

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

Over to you…

5 of the best cookbooks for beginner • In the ‘back to school’ spirit, we asked Mark Diacono for essential reads for students at the start of their kitchen adventures. Accomplished cooks may be tempted by the stress-free promise of these books, too

Make it special • Discover a tasty homemade trick for your favourite shop-bought dip, spice up your Sunday roast, then head down foodie memory lane with Jo Malone. Plus: get the lowdown on a food-friendly grape and a fashionable malty ale

The taste of nostalgia • As back-to-school time rolls around again, entertaining queen Rosie Mackean dips her spoon into favourite flavours from her childhood, adapting them for a grown-up palate. The results are predictably moreish - and, as ever, you can make much of it ahead

Rosie’s get-ahead plan

Your Sunday SPICE ROUTE • Take your taste buds on an exciting journey with chef Romy Gill’s sensational chicken dinner

The Marmite grape? • Sauvignon blanc is hated as much as it’s loved for being grassy and acidic. Helena Nicklin explores the debate. Plus: a new whisky, intriguing softie and the lowdown on trendy pét-nat

A vodka soda with… JO MALONE • Known for her iconic fragrances and colognes, Ms Jo Malone CBE’s latest creative adventure sees her diving into the world of spirits. The entrepreneur shares sensory memories and soulful moments

The amber takeover • Malty, biscuity amber ales are some of the UK’s best loved beers, says expert Mark Dredge - even though they’re more marketing speak than an actual brewing style

Be a Better Cook • Learn how chefs maximise flavour in the kitchen, make fresh pasta by hand, layer up a millefeuille and turn out a pineapple upside-down cake - twice. Plus there’s top poaching tips and a guide to giving British spuds a posh French accent

Jack Croft and Will Murray’s flavour masterclass • This month we’re squeezing maximum knowledge and flavour from our two chefs in residence, with a lesson in reduction. This silky, complex, richly savoury mushroom parfait (a kind of super-smooth pâté) is a signature dish on their menu and showcases the essence of mushroominess

Make your own pasta (no machine required!) • If you love the idea of making pasta but don’t have a pasta machine, look no further. Tim Siadatan, co-founder of Padella and Trullo restaurants, is here to show you three classics you can make by hand - plus three peerless dishes to make with them. Time to get kneading and shaping…

Trad vs twist PINEAPPLE UPSIDE-DOWN CAKE • Should you go off piste with a classic or play it by the recipe book? Check out our experts’ takes on this fruity favourite and make your choice

Marvellous MILLEFEUILLE • Pastry chef extraordinaire Eric Lanlard demonstrates how to make this classic dessert - buttery, flaky pastry layered with lighter-than-light whipped vanilla cream and an autumnal bounty of juicy berries and gently spiced pears

POACHING to perfection • The pleasures of poaching extend well beyond eggs and pears, says senior food producer Pollyanna Coupland. Gentle simmering...