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
“you can have fantastic taste without compromising”
When somewhere special is in order…
How to eat smarter
A slice of spice heaven
3 dinners + 1 pot = heaps of flavour
In with the new!
Drinks
Let’s hear it for pollock
Pulses it’s time for a revival
The energy-saving gadget with superpowers
Crispy chilli oil
Edd kimber’s cheesy brioche rolls
