delicious. Magazine

1 September 2014

In the packed September issue, you’ll find sustainable fish dishes from Rick Stein, Mark Hix and others, along with new light and easy recipes from Hugh F-W. We show you some great no-fuss puds as well as foolproof salt-baked lamb and cheesy soufflés – plus gluten-free, vegetarian and seasonal cooking. All this and your 12-page guide to the perfect kitchen.