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Digital Subscriptions > Delicious Magazine > May 2016 > MEAT-FREE DINNER PARTY MAINS

MEAT-FREE DINNER PARTY MAINS

PHOTOGRAPHS ALEX LUCK STYLING SARAH BIRKS

“I recently spoke to some friends who were surprised when I told them I cook vegetarian more often than I cook meat. ‘Do you use a lot of Quorn, then?’ one asked. It made me realise that, for a lot of people, veg never take centre stage – they have to sit alongside something large and protein-heavy. Well, not in my cooking. These beautiful, great tasting recipes would sit proudly on my dinner table. Veggie or not, try them – and understand that veg is much more than a support act.”

New potato and onion tarte tatin with crispy capers and hazelnuts

SERVES 4-6. HANDS-ON TIME 45 MIN, OVEN TIME 35 MIN

MAKE AHEAD

The mascarpone mix will keep covered and chilled for 12 hours. Put the potatoes and onions in the caramel pan (as in step 4), then cover and chill for up to 8 hours. Assemble, then bake.

650g new potatoes

60g unsalted butter

2 large onions, sliced

2 garlic cloves, crushed

75g caster sugar

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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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