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Digital Subscriptions > Delicious Magazine > May 2018 > TAKE A TIN OF… CHOPPED TOMATOES

TAKE A TIN OF… CHOPPED TOMATOES

Turn the handy pantry staple into one of these packed-with-flavour meals

Eat well for life.

Butter bean and vegetable stew

REVAMPED BAKED BEANS

SERVES 4. HANDS-ON TIME 40 MIN

MAKE AHEAD

Make 2-3 days ahead and keep in a sealed container in the fridge or freeze in batches for up to 3 months.

Heat a large glug of olive oil in a deep casserole over a medium heat, add 2 sliced red onions, 1 sliced leek, 2 sliced red peppers and 2 finely sliced carrots, then fry for 5-8 minutes until softening.

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About Delicious Magazine

Enjoy a bank holiday bonanza with the May issue of delicious. – there's the ultimate rainproof picnic, global dishes from Ravinder Bhogal and a crayfish feast from Gill Meller. With new recipe ideas for pesto and asapargus, a Cornish crab rarebit and herby saddle of lamb, spring has truly sprung. After the strong comes the sweet – three bakes fit for a Royal wedding, an insanely good rhubarb, lime and ginger custard tart, and Nutella doughnuts. That’s why delicious. is the UK’s best food magazine.
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