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


While the 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 prepare globe artichokes? How do you make the perfect meringue? Can you rescue an over-proved dough? It’s the kind of information you won’t find anywhere else, and it will help take your cooking to the next level.



True to its name, rocket hurtles up over the summer months. Keeping up with the abundance of peppery leaves can be a challenge.

FREEZE…ROCKET SOUP You can’t freeze the leaves on their own, so make a vivid green soup for freezing instead. Fry 1 sliced leek in 2 tbsp butter until tender, then stir in 200g chopped potato. Add 600ml chicken or vegetable stock and, if you’ve grown your own rocket, add any chopped stems now, then simmer until the potatoes are tender. Stir in 75g rocket leaves, then whizz with a stick blender. Cool, then freeze for up to 3 months in a sealed container. Serve with crème fraîche and a scattering of rocket flowers if you have them.

PRESERVE…ROCKET PESTO It keeps for a week or more in the fridge, and you can freeze it for a month. Here’s how: Crush ½ garlic clove with 1 tsp sea salt flakes. In a small blender, blend the garlic, 75g rocket, 125ml olive oil and 50g blanched hazelnuts. Add a squeeze of lemon – and 1 tsp hot English mustard if you want to turn up the heat. Store in a sealed jar in the fridge.

To find more recipes that make a hero of rocket go to and search ‘rocket’


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About delicious. Magazine

We’re celebrating summer in our June issue with cocktail cheesecakes – hic, hic, hooray, fish dishes and delights from the Med, not to mention the FREE 16-page Italian special. Elsewhere Ben Tish roasts pork with peaches, Gill Meller grills a rack of mutton and Felicity Cloake embarks on a Famous Five-style feast. Followers of foodie fashion will love the Caravan cornbread brunch, Berber & Q sharing feast and the latest hot cake from Dominique Ansel’s bakery. Plus we have two sweet and succulent strawberry and meringue desserts.

Other Articles in this Issue