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Digital Subscriptions > Delicious Magazine > December 2018 > THIS MONTH IN THE delicious. KITCHEN…

THIS MONTH IN THE delicious. KITCHEN…

While the delicious. team are testing recipes, they’re often debating the best ways to do things, as well as answering cooking questions that arise in the test kitchen. At this time of year, all those festive conundrums come to the fore: What really is the best way to stuff a turkey, and how can you tell when it’s cooked? What can you do with leftover sprouts? It’s the kind of information you won’t find anywhere else, and it will take your cooking to the next level

CANNY COOK

USE UP A GLUT OF…

SPROUTS

BY THANE PRINCE

Tired of sprouts? Some would say yes, some would say never! Whichever camp you fall into, here’s a clever way to use them up.

SPROUT KIMCHI

PUT 500g quartered sprouts in a large bowl and rub in 40g salt. Add enough still mineral water to cover, then leave for 4 hours.

WHIZZ 50g each peeled garlic and ginger in a mini food processor to form a paste, then mix in 50ml Thai fish sauce, 15g chilli flakes and 15g caster sugar.

DRAIN the sprouts, keeping a mugful of brine, then add 150g halved radishes and knead the seasoning paste into the veg with your hands.

PACK into a large sterilised glass jar, pressing down well, then add enough reserved brine to cover the veg. Seal with an airtight lid. Keep at room temperature for 24 hours, then loosen the lid to let any gas escape. Reseal and store in the fridge for up to 3 months.

THE BIG STUFFING DEBATE

Turkey may be relatively newfangled (think 20th century), but we’ve been stuffing birds since Roman times. Now, as then, stuffings tend to combine spices with sweet and savoury flavours

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About Delicious Magazine

Make Christmas and New Year your best ever with the December issue of delicious. magazine. Festive shopping’s a breeze with our last-minute gifts, one-stop drinks advice and best-buys taste test. You’ll also find Michel Roux’s brunch, Gill Meller’s goose with black pudding, Matt Tebbutt’s soy-braised pork and a beautiful pie from Calum Franklin. Fancy a lie in on the big day? Try our all-in-one-tray lunch or make-ahead turkey dinner. With Gaz Oakley’s vegan feast, Brontë Aurell’s Scandi classics, brilliant yuletide bakes and our panto recipe special, this is the only magazine you’ll need this year. And don’t miss our extra cocktail desserts collection, plus you could win a luxury cruise for 2019. Here’s to a delicious. Christmas!