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Digital Subscriptions > delicious. Magazine > May 2016 > Sabrina opens her STORECUPBOARD

Sabrina opens her STORECUPBOARD

“ I love experimenting with new flavour combinations, but the core of my cooking is shaped around a few Middle Eastern storecupboard staples which, I’m glad to say, are now relatively easy to get hold of. Here are my top six, each of which adds a new dimension to recipes. ”


WHAT IS IT? A paste of pounded chillies, sometimes with added garlic and spices or rose petals. A North African staple.

WHAT MAKES IT GREAT You can use it in everything from marinades to sauces, on meat, poultry and vegetables as well as in bread doughs and on salads.

WHAT IT GOES WELL WITH A small amount adds warmth to stews. Mix with yogurt to make an excellent marinade for meat and fish.

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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.