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Gill Meller A COOK’S YEAR

He’s made an art of celebrating the fruits of land and sea and, as group head chef at River Cottage, is expertly placed to know when seasonal food is at its best. This month, Gill plates up an often overlooked British delicacy: plump, juicy cockles

what’s good now.

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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!

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