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Digital Subscriptions > Delicious Magazine > May 2016 > “IT’S THE NEW WAY TO COOK”

“IT’S THE NEW WAY TO COOK”

MEETING OF CULTURES

“I tend to be bold with my use of spices, and I’m not afraid to combine distinct flavours and ingredients to make a dish. My Iranian heritage and English upbringing created a culinary cultural blending. There’s a wind called Sirocco that blows across the Med, and it occurred to me that was the perfect title for my new book, a collection of recipes that reflect the way I – and many people I know – cook today.

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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.
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