Delicious magazine

Learn how to spatchcock a chicken with this sticky and spicy recipe, complete with pickled cabbage and a nutty almond tabbouleh. Looking for something more speedy? Try our quick sticky harissa chicken thighs.

This summer vegetable lasagne from food writer Debora Robertson is packed with courgettes, aubergine and flame-grilled peppers. Serve with a crisp green salad. Love a meat sauce? Here’s our classic lasagne recipe

Honey and mustard pair perfectly with both parsnips and chicken in this sweet and comforting tray bake recipe – it’s got a warming, wintery feel too.

Looking for an easy but impressive chicken recipe? Debora Robertson’s easy tarragon chicken with golden chicken thighs and peas could be the one. In need of a quick dinner recipe for two? Try our tarragon chicken breasts, ready in just 30 mins.

Tender steak and caramelised onions, topped off with melting cheesy croutes

The key to a perfect Persian pilaf is cooking the rice until it’s lightly spiced and fluffy then adding fresh herbs, pomegranate, raisins and chicken. Don’t forget to serve everyone some of the crust on the bottom – that’s the best bit!

Chicken marinated in cinnamon, cardamom, turmeric, cumin honey and lemon, before roasting, is a gorgeous summery recipe that’s a doddle to make.

Transport yourself to Spain with a plate of patatas bravas. Crispy potatoes are covered with a rich tomato sauce and herbs and served with aioli. Bliss.

For ultra-defined layers, bake this deep dish lasagne a day ahead. After chilling it will slice easily, and still hold its shape when reheated. Rich and cheesy, this is best served in small portions with a tomato, red onion and rocket salad, drizzled with sweet-sharp balsamic vinegar

Our easy roast lamb shoulder makes a delicious change to a classic roast. Lamb shoulder is roasted with spices and served with a fragrant cranberry rice pilaf. You might also love our Moroccan-spiced lamb shoulder with onions and freekeh

This is a seriously indulgent bread and butter pudding made with croissants slathered in marmalade and sprinkled with chocolate. If this isn’t quite what you’re looking for, how about this blueberry, lemon curd and brioche bread-and-butter recipe?

i protest that this magazine is not published any more. so sad!

This French favourite couldn’t be easier with our two-step easy chicken cassoulet recipe. Simply fry all the ingredients in a casserole dish, simmer for 15 minutes and voila! Serve with crusty bread and green beans. Want more? We’ve got a healthier version too.

For a speedy 30 minute recipe which is different from the rest, have a go at making this gorgeous smoked mackerel frittata with peas and spinach; it’s bound to impress but takes minimal effort. Or, try this lovely baked spinach and pea frittata for a vegetarian version.

Behold our crispy halloumi bake: new potatoes are mixed with a homemade chilli tomato sauce then topped with halloumi cheese before grilling until golden.

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Kimchi Chanel N.5 perfume.

Welcome to the coffee issue. We visited Pak Yoseph Kusuniyanto, a coffee farmer in Bandung. Also met Franky Angkawidjaya of Esperto Barista Course, who has made it his mission to teach about coffee and how to make the perfect cup of coffee. Our Stuff of Legends section features Pak Widyapratama, master roaster of Kopi Aroma. We also feature such coffee personalities as Toni Wahid of the Cikopi blog, Nathalia Gunawan of 1/15 Coffee and Aston Utan of Common Grounds. Since coffee is very…

A cheesecake but not as you know it. This savoury recipe, made with an oatcake base and topped with a ricotta, brie and goat’s cheese topping and sweet roasted red grapes is the ultimate way to end a dinner party. Like this idea? See all our (sweet) baked cheesecakes.