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Digital Subscriptions > Delicious Magazine > March 2018 > “JUST LIKE MAMAN USED TO MAKE”

“JUST LIKE MAMAN USED TO MAKE”

RAYMOND BLANC’S EASTER ROAST

PHOTOGRAPH: MYLES NEW. FOOD STYLING: LOTTIE COVELL. STYLING: SARAH BIRKS

“ This dish epitomises good home cooking. Shoulder is one of the cheaper cuts of lamb, yet slow cooking renders it tender, juicy and incredibly tasty. Maman Blanc, my mother, never used stock – just water, herbs and a splash of wine to create delectable flavours. For the petits pois, freshly picked young peas are wonderful, but when those aren’t in season, frozen peas are good too.”

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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!

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