Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 340+ of our top selling titles.
plus Unlimited access to 29000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10.99 per month, unless cancelled.
Upgrade for €1.09
Then just €10.99 / month. Cancel anytime.
Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

TAKE A PACK OF… CHERRY TOMATOES

Use these juicy gems to create four speedy but special recipes. Dare we suggest weeknights will never be the same again?

Bloody mary panzanella

SERVES 4 AS A SIDE SALAD. HANDS-ON TIME 15 MIN

FOOD TEAM’S TIPS

The vodka gives the dressing an extra kick and mimics the flavour of a bloody mary, but you can leave it out. Use a vegetarian Worcestershire sauce for veggies. Heat 2 tbsp extra-virgin olive oil in a large frying pan over a medium heat and fry 150g ciabatta, torn into chunks, with a sprinkle of sea salt flakes until just starting to crisp. Remove from the heat.

In a bowl, mix together 250g halved cherry tomatoes, 2 sliced celery sticks and 2 tbsp drained capers. In another small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp vodka (optional), 1 tsp red wine vinegar, ½ tsp Worcestershire sauce, ¼ tsp Tabasco sauce, ¼ tsp celery salt and some cracked black pepper. Pour over the tomato mixture, then stir in the toasted ciabatta and stir to combine. Serve with lemon wedges and a scattering of fresh basil leaves.

READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - August 2018
If you own the issue, Login to read the full article now.
Single Digital Issue
August 2018
€4.49
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 2.83 per issue
SAVE
48%
€33.99
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
45%
€17.99

View Issues

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!