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Digital Subscriptions > delicious. Magazine > November 2019 > MEET THE CROWDPLEASERS

MEET THE CROWDPLEASERS

It’s that moment in the year when it seems there’s more to do –in less time. What’s needed are quick, simple, universally appealing dishes to satisfy whoever you find at your table

MIDWEEK MEALS

Pumpkin, brussels sprout, cannellini and sage pasta bake
PHOTOGRAPHS GARETH MORGANS

STYLING SARAH BIRKS

Herby crème fraîche salmon fillets with grilled avocado and mixed grains

SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 10 MIN

• 4 tbsp half-fat crème fraîche

• 2 tbsp wholegrain mustard

• A few fresh dill sprigs, leaves picked

• Finely grated zest and juice 1 lemon, plus wedges to serve

• 4 lightly smoked sustainable salmon fillets

• 4 tbsp panko breadcrumbs

• 1 avocado, stoned, quartered and peeled

• Olive oil for brushing

• 500g cooked mixed grains, or a mix of grains and rice, heated (we like Merchant Gourmet)

• 2 tbsp mixed seeds (optional)

1 Heat the oven to 180°C/160°C fan/gas 4. In a small bowl, mix the crème fraîche, mustard, most of the dill, the lemon zest and plenty of freshly ground black pepper. Put the salmon fillets on a baking tray, top each with 1 tbsp of the crème fraîche mixture, then sprinkle over the panko crumbs. Roast for 10 minutes.

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About delicious. Magazine

The delicious. November issue brings you the joy of festive anticipation and will help you dream, plan and cook the best Christmas ever. Find our freeze-ahead soups, braises, cookies and puds; Rick Stein and Gill Meller's favourite festive dishes and Delia’s most loved Christmas cake; centrepiece roasts from MasterChef winner Kenny Tutt and Matt Tebbutt, and not forgetting 16 pages of brilliant veggie and vegan recipes to see you through the feasting. Plus foodie gifts and gifts for foodies. It’s got everything you need for Christmas.