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3 MIN READ TIME
talking point.

Let’s skip the TikTok dinners

The super-popular social media app is making a mockery of cookery, says writer Josh Barrie – and the joke is on anyone who cares about making good food

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delicious. Magazine
March 2024
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APPETISERS
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OVER TO YOU
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delicious discoveries
In association with Invest NI
Get your sweet fix
A trio of tantalising treats from ‘Norn Iron’, each a shoo-in for your next tea break
HOT LIST SPECIAL
An extravaganza of gifts and excellent food to try – for Easter, Mothering Sunday and beyond. Compiled by Karen Barnes and Mia Rodriguez
The booklist
Spring is coming, as Mark Diacono’s pick of the best new books shows. Find seasonal inspiration, fresh recipes for entertaining and two explorations of Italian cuisine. Plus: the ultimate egg cookbook
voices in food
A whisky and ginger ale with Keith Brymer Jones
The expert ceramic designer and judge on TV’s The Great Pottery Throw Down has created thousands of mugs and bowls in his long career – but what does he like to eat and drink from them? Keith talks pizza-making in his Whitstable studio, salutes his mother’s high teas – and reveals the snacks he stashes in the green room
The rise and rise of the egg
In a world where we now have unusual and exotic ingredients at our fingertips, Debora Robertson celebrates the everyday, reliable magic of yolks and whites – especially when combined into a light-as-air soufflé
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A celebratory FEAST
What happens when you blend, beautifully, cuisines and flavours from different cultures? In the hands of Ravinder Bhogal, master of the art form, the result is a sublime, cosmopolitan spread fit for the most special Easter weekend gathering
seasonal star
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The clue’s in the name – these sharp, fresh essentials sing of the new season. But they’re not just for finishing a dish or throwing into salads, you know...
the long weekend
Get prepped!
Give yourself time to have fun over the bank holidays with our seven most useful make-ahead dishes for Easter time to have fun over the bank holidays with our seven most useful make-ahead dishes for Easter
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Easter Sunday roast
“This year, Easter falls in March, which is earlier than many years and, in my opinion, too early for spring lamb. When this happens, I like to cook my family a rib of beef for Easter Sunday. This dish has all the freshness of spring, with the added young onions, goat’s cheese, sprouting broccoli and herbs – a real celebration of the new season”
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Caribbean roast pork
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