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Digital Subscriptions > delicious. Magazine > May 2019 > LOOSE ENDS

LOOSE ENDS

Don’t let this month’s special ingredients linger in your kitchen. Instead, make the most of them with these smart and easy ideas
WORDS: MIA VINCENT AND OLIVIA SPURRELL. ILLUSTRATION: ALICE CLEARY

GALANGAL PASTE

FROM FRAGRANT CURRY SAUCE P100

LEMONGRASS & GALANGAL TEA

Put 2 tbsp galangal paste, 1 bruised lemongrass stalk and a 3cm piece of fresh ginger, sliced, in a jug. Pour over 500ml boiling water, stir to combine, and set aside to infuse for 3-4 minutes. Strain over a second jug, then pour into mugs.

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About delicious. Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.