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LOOSE ENDS

Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas

Leftovers.

BROWN MISO

FROM SAPPOROSTYLE BUTTER CORN MISO RAMEN

MISO SOUP

Bring 1 litre water to a low simmer in a medium pan. Mix 50g brown miso with a splash of hot water, then add to the pan with a bunch of chopped spring onions, 150g seasonal green vegetables and a couple of nests of dried noodles. Simmer for 5 minutes. Serve with sliced red chilli and fresh coriander.

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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.