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Digital Subscriptions > Delicious Magazine > March 2018 > “How we do family feasts”

“How we do family feasts”

Restaurateur Thomasina Miers grew up watching her mum cook, and here they’ve created a British menu with the addition of a few far-flung flavours. It’s perfect for Easter, Mothering Sunday or any time when you have a gathering of the clans

THE MENU

RECIPES THOMASINA MIERS PHOTOGRAPHS TARA FISHER FOOD STYLING LOTTIE COVELL STYLING MORAG FARQUHAR

Quick-smoke your own salmon for this glorious starter, p44

CELEBRATION MENU FOR 8

Home-smoked salmon with green herb lettuce salad

Baked ham with sticky raisin, tamarind and chipotle relish Slivered potatoes with white onion and Lancashire cheese Braised red cabbage with apple and mustard vinaigrette

Salted caramel bread ice cream with hot chocolate sauce

Home-smoked salmon with green herb lettuce salad

SERVES 8. HANDS-ON TIME 40 MIN, PLUS MARINATING

MAKE AHEAD

Make the salad (without dressing it) up to 12 hours ahead and keep in the fridge, covered with damp kitchen paper. Once cooled, the salmon can be stored in a container in the fridge for up to 48 hours. The dressing can be made up to 1 week in advance. Keep in a sealed container in the fridge.

FOOD TEAM’S TIP

When smoking food, work in a well ventilated room (open windows if you can).

• 3 tbsp light brown soft sugar

• 3 tbsp light soy sauce

• Juice 1 lime

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About Delicious Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

Other Articles in this Issue