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THE ULTIMATE SHARING STARTER

Looking for an easy way to entertain guests? The Scandi-inspired dishes in this smorgasbord are simple to put together, look the part – and taste pretty fine, too. All boxes ticked!

SERVES 6 AS A SHARING STARTER. HANDS-ON TIME 40 MIN

MAKE AHEAD

It’s best to assemble these dishes (except the pickle) no more than a couple of hours before serving. Keep everything chilled and covered in the fridge.

Pink peppercorn & vodka pickle

In a bowl, whisk together 2 tbsp vodka, 3 tbsp white wine vinegar, 2 tsp caster sugar, 1 tsp fine salt, 2 tsp pink peppercorns and 1 small bunch finely chopped fresh dill until the sugar and salt have dissolved. Add 150g finely sliced radishes and 1 cucumber, peeled into ribbons. Stir, then set aside for 10-15 minutes. Serve scattered with extra dill. PER SERVING 15kcals, 0.3g fat (no saturated), 0.8g protein, 1.6g carbs (1.6g sugars), 0.2g salt, 0.4g fibre

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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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