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Digital Subscriptions > Delicious Magazine > April 2018 > Gill Meller A COOK’S YEAR

Gill Meller A COOK’S YEAR

He’s made an art of celebrating the fruits of land and sea and, as group head chef at River Cottage, he’s well attuned to eating with the seasons. This month Gill turns his attentions to wood pigeon, a truly wild meat that works well with a variety of spices and flavours

What’s good now.

PHOTOGRAPH: ALAMY
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About Delicious Magazine

The April issue of delicious. is here to take you on exciting taste adventures. Diana Henry recalls how her passion for French food was love at first bite, James Martin discovers cheesy meatballs in Texas and Ravinder Bhogal cooks exotic sweet and savoury recipes using caramel. Closer to home, Gill Meller puts pigeon back on the menu and Debbie Major flies the flag for the great British macaroon. Plus, Dan Doherty’s new roast chicken, easy midweek meals from your freezer and much, much more.