5 reasons to buy our July issue

Subscribe now
In this new issue...

Welcome to July! We’re celebrating summer with our easiest-ever ice cream, refreshing summer cocktails and mocktails, plenty of seasonal salad ideas and easy one-pan suppers so you can spend less time washing up and more time outside.

And to drink, Victoria Moore chooses her favourite wines for evoking that holiday feeling. Plus, Emma Freud makes vegetable biryani with Meera Syal, and while we can’t make it on holiday right now, we experience the fabulous city of Rome by chatting to Italian chef Mitshel Ibrahim about his favourite foodie experiences there.

Order direct to your door, download the issue and join our Subscriber Club today.

In this month's issue

Holiday at home

Fill the kitchen with the scent of summer by recreating some of our favourite holiday dishes at home. Transport yourself across Europe from the comfort of your kitchen with our paella mixta, traditional salade Nicoise, amalfi lemon, chilli & anchovy spaghetti and baked feta two ways. And finish on a sweet note with our epic, Lisbon-inspired giant pastel de nata.

Family meal plan

Take the pressure off family meals with our seven-day summer meal plan of easy breakfasts, lunches and dinners. Breakfasts include blueberry & banana power smoothies and eggy cheese crumpets; for lunch, there’s hummus rainbow wraps and 5-veg creamy tomato soup with cheese, Marmite & spinach pinwheels while dinners include fish pie mac n’ cheese and pulled pork tacos with pineapple salsa.

Seasonal stars

Rosie Birkett cooks courgette three ways – sesame, halloumi & courgette fritters with chilli honey drizzle, courgette & broad bean risotto with basil pesto and baked courgette & tomato gratin. And for those with a sweet tooth, Diana Henry uses elderflower cordial to make a stunning gooseberry & elderflower trifle and strawberry jellies with elderflower ice cream.

Speedy summer saviours

Less time in the kitchen means more time in the sunshine! So, Tom Kerridge has come up with the ultimate three-course summer menu, which can be on the table in just 30 mins. Start with a refreshing tomato & mozzarella salad with tomato dressing, follow with one-pan coriander crusted duck, roasted plums and greens and finish with caramelised peaches with frozen raspberries and mascarpone.

Boost your cooking skills

Perfect your skills in the kitchen with our experts tips, recipes and guides. This month learn how to thread chicken skewers, make next level sausage rolls and zesty summer drinks including a caipirinha and a tequila paloma! Plus, we explain vinegars in-depth, discuss cloth-bound cheese, put griddle pans to the test and discover 5 ways to be greener when eating outdoors.