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In this new issue...

Welcome to June! We might not be able to travel abroad for our holidays, but we can enjoy a healthy dose of armchair travel. Be transported to Istanbul's vibrant food scene by chef Selin Kiazim, or soak in the south of France with our sunny recipes.

We also have plenty of inspiration for easy, balanced and seasonal midweek meals, indulgent weekend bakes, healthy breakfasts and al fresco lunches. 

Plus, Emma Freud talks spaghetti vongole with Stanley Tucci, Victoria Moore picks her favourite summer wines, and Joanna Blythman explains why she thinks eggs should be called a superfood.

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In this month's issue

The ultimate BBQ

Whether you have outdoor space for a barbecue or just a griddle pan in the kitchen, anyone can enjoy our BBQ favourites. Try making our epic molten-cheese-stuffed-burgers, or go meat-free with our can’t-believe-it’s-vegan burger. Plus, there’s sticky glazed skewers, a fresh charred corn, chicken & tortilla salad with chipotle yogurt dressing and unmissable charred aubergines with white beans & salsa verde.

Seasonal stars

Celebrate the season with Rosie Birkett’s broad bean recipes, including herbed broad bean & feta crostini with asparagus and spring vegetable orzo with broad beans, peas, artichokes and ricotta. Diana Henry shares her favourite summer salads, including tomato, goat’s curd & basil salad with raspberry vinegar dressing, and griddled halloumi with watermelon & caper breadcrumbs. Plus, learn how to make raspberry vodka!

Family-friendly picnic

Enjoy a picnic in the garden with these easy-to-make, nutritionally balanced recipes. Choose from creamy bacon & tomato pasta salad, crispy chicken & smashed avocado baps and curried rice & egg salad. Don’t miss our savoury twist on a classic picnic favourite – seeded cheese & chive flapjacks. Finish on a sweet note with our coconut & jam macaroon traybake.

2-in-1 lunch

Tom Kerridge has created a lazy weekend lunch for four that doubles as a picnic or lunch the next day. There’s pineapple & chilli glazed gammon, onion soda bread with whipped English mustard butter, a refreshing allotment salad, soured cream & chive jacket potatoes and a gorgeous raspberry & white chocolate financier traybake.

Boost your cooking skills

More time at home means more time to perfect your skills in the kitchen. This month, learn how to poach an egg, make next level potato salad and have fun making our lemon drop vodka jellies. Plus, we share our beginner’s guide to bread-making, put baking essentials on test and discover seven ways to use up fruit & veg scraps.