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

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’s the best way to save a custard that’s curdled? What’s the secret to cooking the perfect steak? 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.

MAKE THE BOUNTY LAST

TURNIPS

BY XANTHE CLAY You can’t get blood out of a turnip, say the Americans, which isn’t the best advertisement for them, but tiny turnips are one of the best spring veg, peppery and juicy and needing no more than a few minutes in a hot frying pan with salty butter. Winter’s larger ones are good to eat, too, and you can preserve them like this… FREEZE Peel the turnips and cut into 1.5cm dice. Bring a large pan of water to the boil and add the turnips. Bring back to the boil, then cook for a minute. Drain, cool and spread on trays, then freeze them. Pack into freezer bags and use within 12 months. Cook the cubes straight from frozen, sizzling in butter until caramelised. Great with roast beef.

PICKLE Make vivid pink pickles to eat with Middle Eastern mezze. Peel 1kg turnips and cut into 1cm thick sticks. Do the same with 1 small beetroot. Mix and pack into sterilised preserving jars. Bring 750ml water to the boil and add 70g sea salt, 1 tbsp caster sugar, 250ml cider vinegar and 3 sliced garlic cloves, plus (optional) 1 tsp fennel seeds. Leave to cool. Pour over the turnips to cover. Seal and leave for a week before eating, then store in the fridge and eat within 2 months.

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About Delicious Magazine

The February issue of delicious. brings some cheering warmth into the kitchen with recipes using tropical fruit, Theo Randall’s pasta masterclass and food to make you go ‘mmm’. Fire up the grill for The Unruly Pig’s legendary cheese melt and tuck into Thane Prince’s comfort food classics. Looking ahead in the diary, be sure to treat your loved one to our Valentine’s Day cheesecake and see in the Chinese New Year with proper dim sum.
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