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Digital Subscriptions > delicious. Magazine > October 2018 > MAPLE AND BACON DANISH



This recipe was inspired by the US childhood memories of Ollie Gold, founder of Pophams Bakery, where I work. As soon as we tried it, we knew the maple and bacon combination had to be on our menu. I experimented with different shapes before settling on the snail shell. Essentially it’s slices of bacon rolled inside a soft buttery pastry with maple syrup-flavoured glazed layers of flakiness – simple ingredients but jammed with flavour. It’s a recipe that takes time, patience and love, but taste it once and you’ll be convinced it’s the perfect way to kick off a weekend. FLORIN GRAMA, HEAD BAKER, POPHAMS BAKERY PHOTOGRAPHS ALEX LUCK FOOD STYLING SOPHIE AUSTEN-SMITH STYLING MORAG FARQUHAR

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About delicious. Magazine

Ease into autumn with the October issue of delicious. magazine. Cosy up with Ottolenghi's simple comfort food, Debbie Major's satisfying sausage casseroles and the perfect autumn dessert – sticky toffee apple pudding. Follow the MasterChef finalists' guide to running your own supperclub and perfect your baking with our ultimate scone recipe and DIY garibaldi biscuits (aka squashed flies!). Our hearty vegetarian midweek dishes and main-meal soups will also keep you toasty and warm this month. Plus, don't miss all our fab foodie competitions and reader offers.

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