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Digital Subscriptions > delicious. Magazine > July 2019 > HOW TO BE A CLEVER DAY-TO-DAY COOK

HOW TO BE A CLEVER DAY-TO-DAY COOK

Five canny recipes that embrace the habits smart cooks swear by: cutting down on waste, using your freezer wisely, minimising prep and spending less, along with minimal washing up… Smart!

AVOID WASTING LEFTOVERS

WEEKNIGHT PROMISE

Your guarantee for every recipe in this feature? NO MORE THAN…

• 10 ingredients (excluding butter/oil and serving suggestions)

• 30 minutes hands-on time

• 650 calories per portion

• 10g saturated fat per portion

PLUS…

• No unnecessary added sugar

RECIPES AND FOOD STYLING OLIVIA SPURRELL PHOTOGRAPHS TOBY SCOTT STYLING LUIS PERAL

Broccoli and walnut panzanella

Broccoli and walnut panzanella

SERVES 4. HANDS-ON TIME 20 MIN, OVEN TIME 30 MIN

• 1 head broccoli

• 4 tbsp olive oil

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About delicious. Magazine

This month the July issue of delicious. is dedicated to making you a better cook . From getting crackling crispy on pork belly to mixing a barbecue-boosting marinade and making an unbeatable version of baked Alaska, we have the know-how. There are savoury tarts with three types of pastry, Jeremy Pang gives the low-down on duck spring rolls, Rachel Ama shares soul-soothing vegan recipes and Georgina Hayden shows how to make food look as good as it tastes. Plus, chefs reveal their top techniques and we find out what makes a recipe go viral.