Delicious Magazine Food Recipes and Cooking Ideas delicious. delicious.

We LOVE a jacket potato with cheese and beans as much as @spudmanofficial, but sometimes we like to make more of the humble baked potato. Here we`ve combined the spice and fragrance of Singapore chilli crab with the simple charm of a steaming hot potato for a weeknight staple we’re eating on repeat.⁠
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Got an air fryer? The potatoes will take 35-40 minutes at 200°C. You can start them off in the microwave to reduce the air fryer cook time to 15 minutes too.⁠
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Recipe is at the link in our bio!⁠
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Recipe and styling: @emilygussin, Photography: @indiawm⁠
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#crabjacketpotato #jacketpotato #bakedpotato #spudman #midweekmeals⁠
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This week`s pasta is a CLASSIC. Penne all`arrabbiata hails from the Lazio region of Italy, most notably Rome, and it`s a true expression of what a few good ingredients can achieve with a bit of know how. Penne (or whichever pasta shape you fancy) is tossed with a simple tomato, garlic and chilli sauce and topped with gratings of pecorino and a scattering of parsley for a tasty dinner ready in 20 minutes. Get this classic nailed with the recipe link in our bio.⁠
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Recipe and styling: @pickled_plates, Photography: @indiawm⁠
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#penneallaarrabbiata #penne #arrabbiata #pasta #weeklypasta⁠ ...

That slice tells you all you need to know about this Spanish-inspired tortilla: smashed and crispy Jersey Royals are the star, encased in egg and served with a side of garlicky aioli. It might not be traditional but it really is a weeknight winner. Find the recipe for this Jersey Royal tortilla with aioli and padrón peppers through the link in our bio.⁠
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Recipe and styling: @pickled_plates, Photography: @tomshinglerr ⁠
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#tortilla #lunch #spanishtortilla #lunchrecipe #jerseyroyals #seasonalingredients ...

Spring ingredients are perfect for fresh salads, just like pepper is perfect for steak. The meat itself has a pepper and mustard seed crust bringing a wonderfully flavour-packed bite, whilst the naturally peppery radish, rocket and watercress bring an extra hit of satisfying tingle. Drizzle with the fiery horseradish dressing and you’ve got the perfect salad, in our opinion. ⁠
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Recipe, illustration and styling: @pickled_plates, Photography: @indiawm⁠
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#salad #steaksalad #saladrecipe #springingredients #seasonaleating ...

Have you ever tried asparagus in a carbonara? @gennarocontaldo’s dish brings an element of fresh spring flavour to a classic. Just picture enjoying this al fresco, as soon as the weather complies with our plans… Find the recipe for Gennaro Contaldo’s asparagus carbonara through the link in our bio ⁠
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Recipe: @gennarocontaldo’s, Photography: @davidloftus, Styling: @pip_spence⁠
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#carbonara #pasta #pastarecipe #easypasta #asparagus #springeating ...

Choux buns done right are a marvel of baking and these ones are arguably one of the nicest things that have come out of the test kitchen. The pastry is filled with a silky pistachio cream, cut through with a sharp, fragrant raspberry and rose coulis. We LOVE the rugged edge that the speckled craquelin decoration gives, too. Find the recipe for these choux buns with raspberry, rose and pistachio through the link in our bio. ⁠
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Recipe and styling: @emilygussin, Photography: @indiawm⁠
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#chouxbuns #choux #baking #bakingrecipes #bakes ...

The final installment of our chicken cooking guide had to be breasts. Chicken breasts are hugely popular, and they`re great for all kinds of dishes. But, they can dry out easily due to their uneven shape. Ensuring a breast is cooked all the way through at the thicker point without drying out the thinner end is basically impossible.⁠
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The answer? Put it in a bag or between 2 sheets of baking paper and give it a bash. You don’t have to make it really thin (like you would for an escalope or schnitzel) – just bash the thickest part until the breast is an even thickness throughout. ⁠
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Salting is also key. Massage some salt into the chicken breast 30 minutes before you want to eat them, then brushing it off results in juicier chicken breasts every time. It’s known as dry-brining: the salt draws out moisture from the meat, then dissolves into the liquid before being drawn back into the meat. Without getting into too much science, this salty water stops the muscle fibres from contracting as much when heated, so the meat retains more liquid rather than pushing it out. This not only helps keep the meat juicy but it also seasons the chicken throughout and helps with browning (as less liquid is released into the pan). You can also add spices with the salt for extra flavour.⁠
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Then, make Emily`s perfect pan fried chicken breasts.⁠
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Recipe and styling: @emilygussin, Photography: @indiawm⁠
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#beabettercook #chickenbreasts #howto ...