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ONLY 5 INGREDIENTS

These short-order recipes, each made with five key ingredients, add bang for their buck in terms of looks and flavour. All we’ve added are olive oil and seasoning from your kitchen cupboard

MID WEEK MEALS

Eat well for life.

Artichoke panzanella

FILLING MAIN-COURSE SALAD
RECIPES OLIVIA SPURRELL PHOTOGRAPHS STUART WEST FOOD STYLING LOTTIE COVELL STYLING MORAG FARQUHAR

SERVES 4. HANDS-ON TIME 15 MIN

NEXT TIME

Swap the artichokes for halved cherry tomatoes, and the almonds for any nuts you may have to hand.

FOOD TEAM’S TIP

This salad is best made with bread that’s a few days old, so it’s a great way to use up any leftovers.

• 100g blanched almonds

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Find the complete article and many more in this issue of delicious. Magazine - May 2018
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About delicious. Magazine

Enjoy a bank holiday bonanza with the May issue of delicious. – there's the ultimate rainproof picnic, global dishes from Ravinder Bhogal and a crayfish feast from Gill Meller. With new recipe ideas for pesto and asapargus, a Cornish crab rarebit and herby saddle of lamb, spring has truly sprung. After the strong comes the sweet – three bakes fit for a Royal wedding, an insanely good rhubarb, lime and ginger custard tart, and Nutella doughnuts. That’s why delicious. is the UK’s best food magazine.