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Digital Subscriptions > delicious. Magazine > May 2016 > John Whaite’s KEEP-IT-SIMPLE SHARING FEAST


“A night in with friends and a bottle or two is a fine excuse to put on a spread, as is a quiet evening with the family at home. Food keeps us living, but good food keeps the party alive,” says John. And whatever the occasion, you don’t need a shopping list as long as your arm to make it special. These recipes from his new book are each made with only five main ingredients – the trick is in the clever marriage of flavours


Put the first four dishes on the table all at the same time, then let everyone dive in

Garlic, anchovy and olive flatbreads

Pistachio and artichoke panzanella

Mackerel and beetroot salad Chorizo and chickpeas braised in cider

Brown-sugar meringues with hazelnut butterscotch sauce


By Susy Atkins, drinks editor

A white wine that isn’t too fruity – an Alsace pinot blanc or an Italian gavi – would work well with the flatbreads, panzanella and mackerel. But the best match for the chorizo and chickpeas, is dry cider or a rich white such as a burgundy or Chilean chardonnay. Whatever you go for, make it a super-sweet Aussie (botrytis) dessert semillon for the meringues.

Garlic, anchovy and olive flatbreads
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About delicious. Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.