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

Bloody mary panzanella



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.

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Find the complete article and many more in this issue of delicious. Magazine - August 2018
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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!