HEINZ SALAD DRESSING SPRAYS DON’T LET IT ALL POUR OUT= uly is all about long, light-filled days... nis issue is full of inspiration for how to spend them - and, most importantly, for what to cook to add delicious. sparkle to every moment. Although I'm writing this letter, regular readers spotted I was, missing last month as I had to take time away for personal reasons (thanks for your many messages of support). I’m back now but, the time-lag of publishing being what it is, I haven’t been involved in sending this issue to press and I want to give a huge shout-out to the team for doing such jne-filled tapestry ofan issue. an amazing job of producing this suns Whatever your plans this summer, home or away, you'll find umpteen ideas to give your taste buds a surprise. Food editor Jen describes the issue as an adventure in flavour, with fruit and veg central to many dishes, championing the UK’s outstanding homegrown produce. Look out for recipes from Kathy Slack (p70), who's learned how beneficial growing your own can be for mental health; deputy food ed Jess's barbie recipes (p30); and (for adventures beyond your garden) a pack-and-go picnic (p60) shot on location in France. That cake... We're delighted to introduce Elainea Emmott, too - an inspirational chef and photographer who shares a personal story alongside her mum’s treasured recipe for curry goat (p24). Whatever you cook, let us know via our Facebook reader panel (see pl4) - we love seeing your pictures. Happy cooking. Editorial director, delicious. Follow me on Twitter and Instagram @editorkarenb i Food ed Jen's recipe of the month “They/re hor, spicy and just the right side of messy, and I cant get enovgh of Amanda James'sbualo swings (8). A fine way to join our US friends in celebrating 4 July —_bat you have my permission to cook these wings all summer. You won't regret it? i welcome.Contents COVER RECIPE Griled stone fruit salad with honey labneh and sweet plstachio dukkah p34 RECIPE AND FOOD STYLING: JESS MEYER, PHOTOGRAPH: MAJA SMEND. STYUNG. TONY HUTCHINSON Starters. 11 dalicious. world News, views, dates and July's talking point ~ plus prizes! 18 Acook’s view all Debora Robertson needs to travel abroad is a good cookbook 23 Aflat white with. TV chef and cookery ‘writer Clodagh MeKenna 24 One from the heart Curry ‘oat -a taste of British Jamaican life in the 19708 Make. Eat. Share. FOR GLORIOUS WEEKENDS 30 Tako BBQ to new heights Stone fruit and berries are fiaming great on the barbie 40. July’s best treat Gill Meller stuffs courgette flowers with a summery pea filing 42. Aro farm-to-fork restaurants the future? Three pioneering, ‘establishments think so 50 Always a winner Tempting flatbreads to tear into 58 The new mixed grill bit of char and smoke does wonders for summer veg. 80 Vive le pique-nique! The bost pack-and:go feast to ‘take to the countryside Health, 70. Stars of the veg patch Kathy Slack’s nutritious recipes: from the kitchen garden 7B The &:2 recipe Tropical chicken and mango salad 79 Health matters Fad-free diet news and advice 80 Lactose intolerance Why dairy should be on the menu Make life simple. EASY FOOD FOR BUSY NIGHTS 190 The miweek 889 Wake the most of the warm weather 96. Moke-ahead lnch Four of the best quiches 100 Cook once, eat twice Spiced ‘gammon makes many meals 102 Useiit up Leftovers ideas, including a spicy toastie 104 Easy bake Chocolate cookies, with a surprise inside The hub. SKILLS, TIPS AND BEST BUYS 108 Jen's kitchen Our food ed's ‘tps, picks and product tests 110 Food geek What's the secret toice cream’s great taste? 112 Green kitehen ideas and advice for eco living 113 The technical bake David Atherton’s chewy bagels, 116 Kitchen bookshelf Three guides to world cuisines 117 UK cheese tour Jars of creamy graceburn from Kent 118 Cheers! Quality fizz, good value wines and anew book 120 Champion producers A fruity ice cream with a difference 122 Recipe index 42 Read how chefs are getting 113 Bake Off winner David theirhands dirty on the farm ‘Atherton gets technical 50 Tepped or not, everybody loves a good fatoreadOther great stuff. 8 Made for sharing Butalo wings and dip for & July - or any day 99. Style serets Fut homewares 84 Drawn tthe flames Why do welike playing with fre? 86 SUBSCRIBE and save up to 50% on a yoar of delicious EXCLUSIVE A personalised recive book - makes a great at 406 JUST FOR YOU WhitePepper 416 COMPETITION Win a five-star stay ina grand Scottish castle 122 SAVE! Gozney plaza oven offer 124 Coming next month 425 Tok five rain teasers —our food quiz and crossword 120 Not for sharing Hallo gyros and chips ~ you deserve it 9 130 That's a wrap! Enjoy a taste 104 These chewy choc cookies 70 Kathy Slack’s recipes for of Greek summer holidays won't hang around for long a healthy body and mind elciousmagazinecouk 5The oo. delicious. mani festo The values underpinning everything we do and everything we are Cooking is for everyone if we could get ‘everyone inthe world cooking we would Food brings people together - fami friends, communities ~and its a pleasure. We believe every hid has the right to learn how to make proper, nutritious meals ~ and to discover the fun and joy of cooking You can trust us Every recipe is rigorously tested by ‘our food team, at least twice, using domestic ovens and hobs, so you ean be confident our we recipes work every time. When it comes, to reviews, we only recommend stuff we rate and deem to be cof good quality and worth the price tag Keeping it simple Eating locally and seasonally, whenever you can realy is @ no-brainor, We alm touse easysto-find seasonal ingredionts tell you whe to ind any unusval ‘ones or what to swap them for As for everyday meals, they should be quick and easy, because. LIFE delicious. The planet matters Wie believe i's wise to eat more vegetables, less meat and loss fich, ‘and to ensure the meat and fish you do eat are sustainably sourced. In every, issue youl ind Updates on the latest ways to cook and equip your kitchen in a way that’s kinder to our home planet. Knowledge is good! We love to get you trying new challenges in the kitchen. Learning and honing skills makes cooking rewarding... That's wiy youll find plenty of tips, how-to guides and videos for new techniques. Were on ‘a journey together to be better cooks, with lots of enjoyment along the way EVE TO EYE MEDIA LTD, AXE & BOTTLE COURT, 70 NEWCOMEN STREET, LONDON SE YT dolicousmagazine co.uk FOR SUBSCRIPTION ENQUIRIES PLEASE CALL 01858 436424 ART DESK ocelyn Bowerman Art director, delicious ‘Naomi Lowe Head of design, Eye to Eye Media Helen Bull Art ciroctor, Eye to Eye Media EDITORIAL DESK Info@deleiousmagazinecouk {Les Dunn Managing editor, deliious. Hugh Thompson Projects ecitor Phoebe Stone Feature writer ‘and co-ordinator, delicous, DIGITAL DESK. ‘Vie Grimshaw Hose! of dtl Eye to Eye Media Fiona Logan Dita! editor ‘and content producer Thea Everett Content producer Dorothy Kay Videographer eran eu by ited ro Clogs by Rp se to ye Me Lida arated data user whos entra the baa Protection Roger contain desert Karon Barnes Elite director, dalicious, F000 DESK Jen Bede Head of food, Ey to Eye Mea ‘Jess Meyer Acting deputy food ecitor (naterity cover) ‘Sophie Austen-Smith Doputy food eter Laura MeLeish Shoot production manager laurameleish@eyetooyemediacouk ‘Sue MeMahon, Nicola Roberts, Amanda James Recipe testers Fiona Hunter Nutritionist MARKETING & PROMOTIONS “Tnity Hislop Marketing executive ‘rity hislop@eyetoeyemesa co.uk ‘CONTRIBUTORS ‘Susy Atkins Win ector {ll Moller, Sue Quinn, Debora Robertson (With thanks t: Tina Betts, Holly Hawthorne, ‘Stephanie Thomson EVE TO EYE MEDIA ‘Seamus Geoghegan Managing drector (020 7803 4123 ‘seamus geoghegan@eyetoeyemedia.couk ‘Adrienne Moyes Pubishing director adrrennemoyce @eyetoeyerodia.couk Je Sandilands Consultant ecltora rector sake Hopkins Production director Darren Blundy Finance drector darren bundy @eyetoeyemedia.couk ‘Adam Wright France manager 02739 372195 adamright@eyetoeyemediscouk ADVERTISING SALES Jason Elgon Acvortsing disctor (020 7150 5394 jascnelson@mmediatecouk Roxane Rix Group hoad, partnerships (020 7150 5039 roxane ix@immedatecouk Uz Reid Head of sales (020 7150 5499 la eid@inmedlatecouk aby Eve wo Eye Mei ec. ISSN 17424586 Copy eye to Eye Meals 1. lights reserved. Reproduction n whole sibty for orors i avertseronta, aries, otowaphs osteo i sours ar closures of prs deta 6 deliciousmagazinecouk 1 2 aun is £59.98, Overseas subscriptions fo 32 leves sable on request Ep eat Member of he Asst Bureau of Crcutons. Gallons rs rademarkof News fe MexiaCREATE EXTRAORDINARY For four generations we have been hand- harvesting our pyramid-shaped flakes, using the same simple, time honoured techniques. Pinch, crush or crumble, for fantastic flavour at your fingertips. & matdonsatt.com @maldonsalt aSticky buffalo wings with blue cheese sauce Serves 4 (with extra sauce!) Hands-on time 25 min, lus rit nin You'll alse need Barbecue or 2 large baking trays lined with stable baking paper > Make both sauces up to (jg) 1 day ahead. cool, then / cover and chill. Gently rehvat the blue cheese cals adding a splash of mikif needed, and whisk until smooth and sky ops Te cookin the oven, spread Gat) the wings na engl layer 27 on the baking trays, toss with 2thsp ove ol then cook for 20 minutes at 180°C fan/gas 6. Tees the wings Inthe butfleeauce to coat, then cook for 15:20 minutes more, uriog Faltvey, tnt caramelized and sticky. ‘3 thsp plain flour 1 2 tep garlic powder + 1-2 tsp cayenne pepper (depending on how hot you like it) ‘+1 tsp smoked paprika When chicken wings look and taste this good, you don't need an excuse to get them on the grill. If you're insisting, though, it’s US Independence Day on Sunday, 4 July. God bless American barbecue! + 1.5kg free-range chicken wings (kept whole or separated into wing and drumette) For the buffalo sauce + 120ml hot sauce (we used Frank's) + 100g salted butter + 50g soft brown sugar ‘+3 thsp runny honey + 1 tbsp white wine vinegar For the blue cheese sauce ‘40g salted butter + 2 thsp plain flour + 150ml whole milk + 150g blue cheese, such as stilton + 100ml soured cream 31 Mix the flour, garlic powder, cayenne pepper, paprika and a large pinch of salt in large bowl. Add the chicken and toss to coat, then cover and chill for 20 minutes, 2 For the butfalo sauce, mix all the ingredients in a small pan over a medium heat, stiring often, until smecth: Being to a simmer, then set aside to cool For the blue cheese sauce, melt the butter ina medium pan, then add the flour and cook, stirring, for 1 minute, Add the milk gradually, sticring, until smooth and thickened Bring to a simmer, tiring, then remove from the heat and crumble in the chesse. Stir until smooth Stiein the soured cream, then season to taste and leave to coal “4 Light the barbecue so the coals are glowing (and not directly under the food) or the gas is on medium. Cook the wings for 10-15 minutes with the lid closed, turning from time to time, Transfer the wings to alarge bow! and toss with the buffalo sauce, then return to the barbecue and cook for 10:15 minutes more, turning and basting with leftover buffalo sauce, unt charred and cooked through, 85 Serve the wings hot, with the cheese sauce and an apple and celery salad, if you lke Per serving 738kcals, 53.6g fat (21.6g saturated), 45.5g protein, 81.98 carbs (21.48 sugars), 2g salt, 17g fibre Blue cheose sauce (per 50g) 1dokcals, 11.83 fat (76g saturated), 4.9g protein, 36g carbs (2.28 sugars), 0.4g salt, 0.2g fibre @Dorey See p109 for more BBQ tips Team Courgette fries herr ee | coar Clarence Court v EGGS*BYEABULOUS BIRDS. 1928 Each freshly laid Clarence Court €g9 is unique. These colourful treasures are patiently loid by ‘traditiothbreed birds originating from rare breed ancestors. Their heritage gives them a unique hue and flavour eminiscent of a bygone er6. For eggs how they should be, simply look fr the crown,delicious. Go behind the scenes, get in the know, share your thoughts and creations ~ and join the conversation Compiled by Phoebe Stone ont ofthe tennis (Wimble runs from 28 June to 42 Jul this year) with alBow! of strawberries youve picked 'spick-your-own {book your place inadi ‘You can also pick peas, blueberries and sunflowers sor others havedelicious. world. s pe — Size matters How do you like your eggs? A plucky new ‘campaign is hoping you'll say “Any old size”. The British Hen Welfare Trust and British Free Range Egg Producers Association say most people prefer to buy large ezgs, but nearly half of free-range eggs are medium or smal. Laying larger eggs can be stressful for the birds and depletes them of nutrients. Buying medium {and mixed boxes will help hens and producers alike ~ and the experts say there's litte difference in yok size anyway. Everyone's a winner. Back to our roots New Nettlix food show High on the Hog explores ‘the African diaspora's impact on food in the US, from popularising mac’ cheese to turning the ‘oyster into a status symbol. Presenter Stephen Satterfield (seen here with Dr Jessica B Harris, who ‘wrote the book the series is based on) traces the roots of African-American cuisine from Benin in West Africa to South Carolina, Philadelphia and ‘Toxas, meeting the chofs, activists and historians ‘celebrating the rich legacy of African-American food and culture, Picnics with added sparkle ee Relax among the a4 vines, grazing on homemade bread, local cheese and ccharcuterie at English sparkling wine producer Gusbourne in Kent Its pienies (£80 for two, booking. essentia) include a bottle of Gusbourne Brut Reserve. Make a day of it with a ‘two-hour tour and tasting for £45 (gusbourne.com/tours) In Sussex, the Bolney Wine Estate has new picnic areas where guests can enjoy goodies from the vineyard's café or a hamper (with wine and nibbles) from the shop. Or embark on a cheese {and wine tasting tour (from £22.50, bolneywineestate com). over more UK vineyard tours and experiences at deliciousmagazine.co.uk/vineyards This month’s must-follow ‘ Cgeneriereals ow Jasfagran, Who's behind the @? Cookbook author Genevieve Taylor's works include Charred (Quadrile £16.88), a brillant guide to barbecued veg, and 2021's Foolproof BBQ (Quadrille £12.88), She's a fire cooking expert and runs the Bristol Fire School, does demos at food festivals and has a YouTube channel. What's great about her feed? The smoke-licked food jumps off the screen: pir pri steak, chicken shawarma wraps, scorched veg... Even an orange ‘and cardamom cake cooked over the coals. ‘Ample inspiration for cooking outdoors, plus videos ranging from the physies of heat to understanding meat fibresWe AsKeD vou on rwirren.. OF What's your favourite food smell? @sTTHbaby Apple pie in the oven, followed closely by watermelon basil margarita Bread, fresh coffee, salt & vinegar on chips, bacon, stravberties (had to ‘add a healthy option) @dumplingx2 Freshly chopped spring onions! @chutneylover, Sizzling aroma of tadkal @He12021 Fresh bread, rosemary & sage, spezzatino in ‘the slow cooker and fried doughnuts @redtragglopigs Cinnamon rolls @MLRoff Pumpkin pie, reminding me of family ‘Thanksgivings back in the USA @second_grace Freshly ground black pepper @cee_rrr Anything with vanilla in it! @panfusine The aroma of toasted spices after making fresh sambar povider @syymon_77 Pretty ‘much anything being cooked in butter @emmachesterst Freshly crushed cardamom never fails to lift my spirit @silverton_kate ‘Warm banana cake, ground coffee & nutmeg! @FoodWineFinder Fresh baked bread, Just brewed coffee, frying bacon @loz_west Onions and garlic frying @Jamesonshiriey It's got'to be bacon and fresh coffee i a MEE Kray Results from a recent poll suggest a fifth of Brits have low w& confidence in their \ , barbecue skills — and mae ‘we're not the only ones * + to lack faith... ©C ’) 14 jr barbecue know-how adm is wanting, with 43% revealing ‘they've regularly burnt f 10 Americans would British barbie invite, with a qu ‘expecting only burgers ané sausages to be served (the cheek!) V3 of Brits nevertheless claim they plan to light the coals whenever the sun sh want to make their barbecues more adventurous. i & i Take the first stop with our BBQ features, a this month on p30 and p90 ‘y 7 LOM 5), CO fe a weFrom the mailbox THIS MONTH'S. ‘STAR EMAIL WINS... ‘two boxes of premium red and white Portuguese wine worth over £50, by the experts from The Wine Show (Amazon Prime), These olicious wines stay fresher for longer thanks to their box format, which produces less COz than glass bottles do. For more information, Visit thewine show.com/ boxed-wine FOR YOUR CHANCE Tow Let us know your thoughts con this month’s issue by emailing us at info@ delicious magazine couk’ Gla email ‘Subject Fishing for information From Jane Keenan Like lots of other people who've watched ‘the Netflix documentary Seaspiracy {on the effect of commercial overfishing (on the world’s oceans] I've been trying ‘to find out more about the subject. Can delicious. provide information on sustainable options? We eat alot of fish, from tinned and frozen supermarket fish to ‘fresh from our local market, and I'm happy to buy online from a good source, We can't let this well-meaning film stop us eating fish altogether, which is the reaction I've seen from viewers. Food editor Jen replies. We believe fish is a valuable (and flavoursome) part of our diet, and always encourage readers to source sustainable options. Next Issue, look out for info on how to buy fish more sustainably. Tin can fans appreciated Jack Monroe's letter to food legend Philippe de Girard [May, p52] From Anne Reilly Having worked as a research chemist in the food packaging industry, my own Interest in tin cans has lasted more than 30 years. | still lave to find an interesting ‘example, but these daye they have to be ‘small enough to fit into the dwindling space in the cabinet. From Gemma Clarke Even a luxury food brand is not always enough to convince someone that the contents of a tin can be just as good as fresh - sometimes ‘even better. | hope the snobbery lessens, as | think we can all appreciate there's a place in our cupboards for tinned goods. Subject Vivek Singh for the win! From Jennifer Cardoe The minute | saw Vivek Singh's celebration menu (May, p56] started planning to make it. My favourite was the chickpea gnocchi (left), while my other half loved the aubergines, but everything was surprising, exciting and so good, ON THE delicious. READER PANEL ON FACEBOOK We asked you about your favourite recipes to cook in the summer Fiona Turnbull says ‘Griddled prawns and lots of salad, Served with a nice chilled bottle of pink. Perfect.” Janice Jones says “fm loving the salmon rub in ‘the June issue, with the fennel salad and créme fraiche sauce, Had it twice already. Kevin Flynn says. “Am | the only one who loves ‘a curry on a hot day” Eaten in the garden with a crisp ‘cold beer.” HAVE YOUR SAY Connect with other delicious. cooks on our reader panel fon Facebook, where we post fun, food-related questions to help us get to know you better. From time to time ‘welll ask you for your feedback on delicious. — the magazine, website and ‘our social channels, Join at doliciousmagazine.co.uk/ readerpanel