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Digital Subscriptions > delicious. Magazine > February 2016 > THIS MONTH IN OUR TEST KITCHEN...


As the delicious. food team cook and test recipes, there’s constant tinkering and fervent discussion: timesaving ideas; new tricks we’ve heard of; some technique we’ve dreamed up and want to try… Then there are the questions and input we get from colleagues as they come to see what’s cooking. On these pages, our aim (with help from our regular experts) is to reproduce that test kitchen atmosphere, sharing the most useful ideas and tips we’ve discovered. It’s cookery gold!



3 parts flour to 2 parts water (by weight)

Use strong white bread flour for making bread. Based on the 3:2 ratio, if you’re using 600g strong flour, you’ll need 400g water. For this quantity of dough add 12g salt and 8g fresh yeast (or 4g dried) before mixing and kneading. This is only a rule of thumb, though, as different flours absorb varying amounts of water.Work by eye and feel. The dough should be pillowy and soft, but not overly sticky – and not tough. If you think you need to add a little more water, add it. If the dough is too wet, knead in some more flour. Bread dough is surprisingly forgiving.



PSB is one of the few leafy green vegetables around at this time of year. If you have lots of it, it’s worth preserving while it’s at its best

FREEZE Trim the spears and plunge into a large pan of boiling salted water. Boil for 3 minutes, then drain and plunge into a bowl of iced water. Drain again, dry in a clean tea towel, then pack into plastic bags. Freeze for up to 3 months. Cook from frozen.

PICKLING Pickled PSB is great with grilled meat or a ploughman’s lunch. Cut off the florets of 500g purple sprouting broccoli and evenly slice the stems. Toss everything in a bowl with 1 tbsp olive or sesame oil, a finely sliced garlic clove, 1 tsp ground turmeric, a pinch of dried chilli flakes and 1 tbsp coriander seeds. Pack into still-hot, sterilised jars. Bring 300ml white vinegar and 300ml water to the boil, then pour over the broccoli, making sure it’s properly covered. Seal, cool and chill for at least 3 days before eating (it will keep for up to a month).

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About delicious. Magazine

This February, let delicious. bring sunshine into your kitchen with an Italian menu from Angela Hartnett, slow-cooked comfort food to gladden the soul, and a pub quiz with bar snacks to boost the brain. Plus homemade pizzas, healthy curries, foolproof crumpets and your favourite old school puddings. Not forgetting heartwarming tales and recipes from Rosemary Shrager and Allegra McEvedy and a clutch of easy midweek meals from Donna Hay, the queen of Aussie cooking.