delicious. Magazine
28 December 2022
Cook better as you enter a new year with the January 2023 issue of delicious. magazine. Take pasta to the next level (gochujang pork ragù, anyone?), do a scandalously modern Burns Night menu (no haggis!) and discover how to make crispy chilli oil, the cult condiment of the moment. Plus: orange and poppyseed cake to bring brightness to dark days – hurrah!
...Read moreArticles from this issue
A ppetisers
Over to you
Hot list
A glass of stout with jimi famurewa
Take pasta to the next level
Letter to my food hero elainea emmott writes to james hemings
Burns night updated
Parmesan the wonder stuff
The joy of winter citrus
How to roast like a pro
Edd kimber’s cheesy brioche rolls
Crispy chilli oil
