October–November issue now on sale!
Spring is here! And with it comes all the joys of its fresh, seasonal flavours.
The new issue of Dish celebrates with inspired new takes on both risotto and meatballs to suit the changing temperature.
Breakfasts get the wholefood treatment; nature’s little powerhouses, nuts and seeds, are put to delicious use; a guide to pickling highlights the power of sour; and there’s some nostalgic baking to whip up for a wistful afternoon tea.
Plus, read about how tea is having something of a renaissance – cocktails included – and go armchair travelling to Portugal, where fish dishes abound, as do delicious pastry treats.
Find issue #68 in stores now. Click here to subscribe to the magazine and have each new issue delivered straight to your door.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.