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

Welcome to JANUARY

Online this month

HAVE YOUR SAY…

YOUR delicious. • Cooking saved me during lockdown

WHAT YOU’VE BEEN COOKING

STAR EMAIL PRIZE *

COOK IT LIKE delicious. • …and win a bone china dinner service

Delicious UK

And now for... THE GOOD NEWS • POSITIVE IDEAS & STORIES OF HOPE FOR THE NEW YEAR

Is Britain getting kinder? • The average Brit does 10 good deeds a year

Cooking brings joy in a time of crisis

NADIYA HUSSAIN INTERVIEW • The popular cook’s struggle with self-belief struck a chord when she first appeared on our screens in Bake Off – and now 2020 has taught her some new life lessons. Nadiya tells Phoebe Stone about baking as therapy, her straight-talking style – and the surprising benefits of feeding a tortoise

Nadiya’s positıve corner

EDITOR’S CHOICE • Restaurant kits by mail order, winter treats + general good stuff you need to know about right now

SUPPORT OUR RESTAURANTS

MEET THE CRAFTER • “My first plate took me 20 minutes. Now I do it in 37 seconds!”

How to succeed at SOUP • At its worst it’s bland and soulless – the food equivalent of wallpaper paste. But get soup right, says Debora Robertson, and it has the power to wrap you in cosy-inside comfort. Here’s her step-by-step (but beautifully adaptable) recipe for success, so you’ll never risk make a boring bowlful again

The crowdpleasers FEEL GOOD FILO • Ah, the crunch of crisp, buttery pastry layers yielding to reveal a gently spiced filling. Close your eyes, take a bite and allow yourself to be transported to faraway lands

Rösti eggs royale

Ghillie Basan writes to Elisabeth Luard • Inveterate traveller, anthropologist and food writer Ghillie left behind glittering restaurants in favour of a dilapidated croft in the Scottish Highlands, where she single-handedly raised her family. It’s only natural, then, that she finds a kindred spirit in globe-trotting Elisabeth, whose writing lent her courage in tough times

ROLLED GOLD • Is it the slices of stuffed pork belly you’ll love most or the crispy crackling? In chilly January, both are more than welcome. And, as a beautiful bonus, the roasted apples, sage and tangy quince sauce add intriguing flavours and textures to this Italian-style classic

COSY VEGETARIAN MENU FOR 4

IN THE LOG CABIN • Time to hunker down for a cosy ski chalet-style spread. You might need to imagine the roaring log fire but the food has that warming comfort factor for real. And the refreshing bit? The whole thing is vegetarian

Gill Meller’s winning tart • Summer colour in winter – that has to be good, right? This flavour-packed tart uses tinned tomatoes cooked right down to pulpy sweetness – a wonderful backdrop to the fresh tang of goat’s cheese, the mellow savouriness of cheddar and the spike of chilli heat

SAVE THE PLANET ONE STEP AT A TIME • Bags, extra packaging, discarded masks… Since the pandemic, single-use plastic has risen dramatically and food waste is still a big issue. Katy Salter looks at what we can all do to help

CAN I TAKE MY REUSABLE CUP TO THE COFFEE SHOP?

IS IT SAFE TO USE A REFILL STORE?

HOW TO USE YOUR FREEZER TO CURB FOOD WASTE

THE GREEN BOOKSHELF

Delia’s food & wine WORKSHOPS

“We knew we had something special with this coffee” • An idea sparked on the other side of the world has become, in just three years, an artisan coffee-roasting business in rural Cheshire, producing top-quality beans that create joy in a cup. Lynda Searby went to meet the makers of an outstanding coffee blend

INSPIRING the NEXT...