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Digital Subscriptions > delicious. Magazine > March 2019 > THIS MONTH IN THE delicious. KITCHEN…


When the test recipes they often debate the best ways to do things, as well as answering questions that arise in the test kitchen. What are the best beef joints for slow cooking (and what’s jacob’s ladder)? What does goat taste like and where can you buy it? And what’s the simplest recipe for celebrating Pancake Day this month? It’s the kind of information you won’t find anywhere else and it can help take your skills and knowledge to the next level.




Citrus from the Med and further afield is abundant now, so make the most of these zingy fruit.

SWEET Make a marmalade. Halve 750g lemons and mandarins, remove the pips and tie up in muslin. Put the fruit and the pips bag in a pan with 500ml cold water, cover and simmer until soft (about 1 hour). Lift out the fruit, chop finely, then return to the pan with 750g granulated sugar. Stir over a low heat until the sugar has melted, then bring to the boil and cook for about 15 minutes until it reaches setting point: 105°C. Remove the muslin bag, spoon into sterilised jars and seal while hot.

SALTY Quarter citrus fruit, then pack into clean jars, alternating with layers of salt and pushing down well. Add water to cover, invert the jars each day for a week, then leave upright for 6-8 weeks. Use as preserved lemons.

FREEZE Cut lemons, limes or oranges into thin wedges, freeze on a baking tray, then transfer to a freezer bag. Use to flavour and chill drinks.

GOAT MEAT What’s the deal?

WHY EAT GOAT? British farmers are now rearing male kid goats for meat. It’s considered ethical farming because thousands of male goats are produced in the UK each year as a result of the demand for goat’s milk and goat’s cheese. The young males have no use in the dairy industry, so they’re culled. Eating young goat (or cabrito as it’s known in Spain) is a way of using what is essentially an unwanted agricultural by-product.

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About delicious. Magazine

Join us this month at delicious. as we celebrate 20 years of River Cottage with Hugh F-W and friends. Plus, we have Peruvian-Japanese cooking from Flesh & Buns, a lamb dish that's doubly good – it’s a roast and a curry, three classic, comforting pies and Richard Bertinet’s brilliant breads. You’ll also find out how to host a successful dinner party and discover the truth about protein – why is it such a big deal? There’s also a beautiful Mother’s Day bake and all the expert know-how to take your cooking to the next level.