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BRUNCH

delicious THE COLLECTOR’S EDITION
Salt beef eggs benedict with potato farls and mustard hollandaise

10 OUTSTANDING RECIPES TO PULL OUT AND KEEP

LIGHT AND FLUFFY Crab soufflé omelette
EASY PATISSERIE Apricot and pistachio cheat’s croissants
CLASSIC SQUIDGE Apple and banana loaf – amazing toasted and slathered with butter

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?” “What’s for breakfast?” said Pooh. “What do you say, Piglet?” “I say, I wonder what’s going to happen exciting today?” said Piglet. Pooh nodded thoughtfully. “It’s the same thing,” he said. AA MILNE

NEW FULL ENGLISH Vegan fry-up
WAKE UP THOSE TASTE BUDS Sausage, fennel and chilli griddlepan pizza
SUGAR, SPICE AND ALL THINGS NICE Chocolate and cardamom babka buns

Sausage, fennel and chilli griddle-pan pizza

SERVES 4. HANDS-ON TIME 35 MIN

FOOD TEAM’S TIP

If you can, use proper Italian sausages, full of fennel and garlic (try Italian delis), then squeeze the meat from the casings.

• 1 small fennel bulb, cut into wedges

• 2 tbsp olive oil

• 200g plain flour

• ½ tsp baking powder

• ½ tsp chilli flakes

• 200g greek yogurt

• 200g sausagemeat (see tip)

• 1 small red onion, sliced

• 1 large garlic clove, crushed

• 1 tsp fennel seeds, lightly crushed

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About delicious. Magazine

The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!

Other Articles in this Issue