We’re beyond excited about our fresh, new-look March issue. From zingy desserts to an epic brunch spread, it’s got all you need to embrace the new season. Check out all the lovely stuff that’s inside…
Jamie’s cracking brunch
The boss has got the gang round for a mid-morning feast of rhubarb negronis, a sizzling sweet potato hash and an epic spread of toast and toppings. Recreate this at home with Jamie’s brand new and exclusive recipes – plus, lots of extra tips and tricks.
Gorgeous grains from Yotam Ottolenghi
The master of Middle-Eastern cuisine gets his freekeh (and barley, and spelt) on this month, creating seven new recipes, from a twist on risotto to hearty grain-based salads.
Edd Kimber’s guide to Paris
Springtime in Paris is a real treat. Food writer and master baker Edd Kimber visits every year to hunt out perfect patisserie, vintage bakeware shops and the loveliest cafes for morning coffee and croissant. Find out his sweetest spots in this month’s travel guide.
Fuss-free midweek cooking
When time is short, we all need simple dishes that still taste delicious. That’s why we’ve created our brand new ‘Easy Does It’ section, which is packed with ideas to get you out of that weekday cooking rut.
Tempting savoury bakes
You can’t beat a fresh-from-the-oven tart or tray of scones, and food writer Annie Rigg has dreamt up her ultimate versions of classic homemade treats. If you only try one thing, make sure it’s her insanely good chicken and leek pie – it’s one of our all-time favourites.
All that’s hot in the world of food
Get to grips with all the latest trends, restaurant openings and news from Jamie HQ with our ‘In The Know’ pages. This month, we embrace Jewish Deli-style eating and Jamie answers your cooking questions from Twitter and Instagram.
Luscious lemon desserts
Weekends are for spending a little extra time in the kitchen and emerging with something amazing. Our regular ‘Get Stuck In’ feature has got your covered – this issue we’re helping you sharpen up your pastry skills with impressive citrus-scented desserts, including a lime and coconut roulade, and lemon curd-spiked brioche bread and butter pudding.
Whether you’re keen to update your kitchen with a gorgeous new buy, want the lowdown on the very best bits of kitchen kit, or fancy some table-setting tips, you’ll find loads of handpicked treats in our beautiful shopping pages.
Do It Yourself
We’ve introduced a brand new crafting section to the mag, and first up we show you how to get your kitchen cupboards looking ship-shape for spring. Who knew a few empty jars and a can or spray paint could be so effective?
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