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Digital Subscriptions > Delicious Magazine > April 2018 > THIS MONTH IN THE delicious. KITCHEN…


While the delicious. team are testing recipes, they’re often debating the best ways to do things as well as answering cooking questions that arise in the test kitchen. What do you do if you’ve overwhipped your cream? Why do chefs whisk butter into risottos at the end? What’s a hassle-free way to make hasselback potatoes? And what fish and seafood are in season at this time of year? It’s the kind of information you won’t find anywhere else, and it will help take your cooking to the next level.




New potatoes are one of the first joys of spring, sometimes overlooked in favour of their more pushy fellow spring vegetable, asparagus. A freshly dug new potato has a fine flavour that’s worth preserving

FREEZE New potatoes don’t freeze brilliantly, as they can go watery or mealy. Really small, waxy specimens fare best as they have a lower water content. Cut them into olive-size chunks and boil for five minutes in salted water until just tender, then toss in butter and freeze in bags for up to 3 months.

PRESERVE There are wonderful Indian potato pickles, such as aloo achaar, but none that lasts more than a few days in the fridge. For longer-term storage, try drying them instead. Slice small waxy new potatoes 1-2mm thick (a mandoline will help here). Boil in salted water for 3 minutes or until barely tender. Drain well, then spread out on oven trays lined with non-stick baking paper. Dry at 60°C (or in a warming drawer) for 5-10 hours until the slices are crisp but not coloured. Pack into bags or jars and store somewhere cool and dry for up to 2 months. Eat as they are, fry in oil for extra-crisp crisps or soak in water overnight and use in soups, stews gratins and Spanishstyle tortillas.

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About Delicious Magazine

The April issue of delicious. is here to take you on exciting taste adventures. Diana Henry recalls how her passion for French food was love at first bite, James Martin discovers cheesy meatballs in Texas and Ravinder Bhogal cooks exotic sweet and savoury recipes using caramel. Closer to home, Gill Meller puts pigeon back on the menu and Debbie Major flies the flag for the great British macaroon. Plus, Dan Doherty’s new roast chicken, easy midweek meals from your freezer and much, much more.