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Digital Subscriptions > Delicious Magazine > August 2018 > WHEN THE SUN IS blazing

WHEN THE SUN IS blazing

We’ve all packed a few dodgy chicken drumsticks and curled sarnies in our time, but summer days are moments to relish and do it proper-like, with a feast spread out on a rug in a park, maybe for an open-air concert or a spot of Shakespeare. Try these sharing recipes for size
Tear and share feta and herb bread, p64

THE POSH PICNIC

THE MENU

To start

Marinated goat’s cheese with garden vegetables Tear and share feta & herb bread

The main course

Persian chicken with spiced yogurt Barley, aubergine & pomegranate salad Roasted red peppers with basil

For pud

Chocolate swirl meringues, berries and white chocolate sauce

THE RECIPES Marinated goat’s cheese with garden vegetables

SERVES 6. HANDS ON TIME 20 MIN, PLUS 1-3 DAYS MARINATING

MAKE AHEAD

Make the goat’s cheese balls at least 1 day ahead (and up to 3 days) so the flavours from the oil have time to infuse. Store in a cool place – or in the fridge if it’s hot.

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About Delicious Magazine

Cool down this summer with the delicious. August issue’s ice cream recipes including no-churn blackcurrant ripple and mint choc parfait bombes. Fishmeister Rick Stein cooks seasonal shellfish, Gill Meller gives rabbit burgers a grilling and Zoe Adjonyoh rustles up a spectacular Kenyan feast. Still feeling the heat? Try our fancy picnic, main meal salads or wow-factor veggie burger, but save space for Mary Berry’s easy bakes – the coconut meringue slices are divine. And you could win a posh Pashley cycle. Get on your bike and buy the August issue now!