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Digital Subscriptions > delicious. Magazine > January 2019 > 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 questions that arise in the test kitchen. What do you do with all those leftover festive nuts? Is it safe to reheat rice? Is British lamb in season at this time of year? And what do you do if your shortcrust pastry fails? It’s the kind of information you won’t find anywhere else, and it will take your food and cooking to the next level




That bowl of Christmas nuts still lingering around the house has potential to add flavour and crunch to all sorts of dishes. Shell and chop nuts, then toast in a hot, dry pan. Scatter over pasta, cereals, puddings and salads – or try one of these quick ideas:

DUKKAH Roast 15g each coriander and cumin seeds with 60g shelled mixed nuts such as hazelnuts, almonds and cashews in a hot oven for 5-10 minutes or until they begin to colour. Tip into a food processor, season with salt and black pepper, then pulse until finely crushed. Store in an airtight container somewhere cool. Serve as a dip with olive oil and bread.

HONEY NUT BUTTER Roast 300g shelled mixed nuts in a hot oven until aromatic. Whizz to a purée in a food processor, then add a scant 1 tsp salt and 1 tbsp clear honey. Transfer to a jar and store in the fridge. Use up within a few weeks.


Most UK lambs are born in early spring, though some sheep breeds do give birth in autumn. Here’s what to look out for, from prime joints to good mince

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About delicious. Magazine

The new issue of delicious. is out now. Bin the resolutions (we tell you why it’s the worst time for them) and warm up with fireside feasts and hearty food that feeds body and soul – sweet and savoury pithiviers, melty Swiss cheese fondues, Paul Merrett’s slow-cooked lamb, Gill Meller’s squid with smoked bacon and more. Our bigger midweek section is packed with money-saving meals, healthy eating and vegan recipes. And if the weather still gets you down, be transported to exotic climes with our aromatic recipes from India. Welcome to the joy of January!