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Digital Subscriptions > Delicious Magazine > August 2018 > TROFIE PASTA

TROFIE PASTA

with watercress, courgette and almonds

CHEF’S STEP BY STEP

This is a great dish to cook to impress guests. You don’t need a fancy gadget but you do need to master the technique for making the pasta. What’s fantastic about the sauce is that you can change it depending on what’s in season. I like to use wild garlic or asparagus in spring, watercress throughout the summer and cavolo nero in winter. ADAM BANKS, HEAD CHEF AT FIFTEEN CORNWALL

PHOTOGRAPHS MIKE ENGLISH FOOD STYLING SOPHIE AUSTEN-SMITH STYLING VICTORIA ELDRIDGE

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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!