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Sabrina Ghayour’s guide to feasting

Savoury pork and fennel baklava with roasted tomatoes and feta, p70
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delicious. Magazine
Sep-17
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Delicious UK
WELCOME TO September
It’s a month of new beginnings as schools re-open,
Oh, for an Indian summer.
It all started so well, didn’t it? Then we had weeks
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WORDS: KAREN BARNES. PHOTOGRAPHS: MAJA SMEND, ALAMY
READ ALL ABOUT IT
FROM OUR INBOX…
Tell us what you think of delicious. (good and bad)
FOR STARTERS
NEWS, NIBBLES OF KNOWLEDGE AND GOOD THINGS TO DO RIGHT NOW
MICHAEL CAINES
The celebrated chef talks about the people who’ve inspired his cooking and shaped his life
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These pages are about us doing the hard work so you
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What saves 5,000 food miles every time you eat it?
It’s not often you meet farmers prepared to take risks on growing a heritage crop that has a lot in common with a weed. But that’s what the trio behind Hodmedod’s did when they started producing quinoa, the cereal-like ingredient that’s a darling of healthy eaters worldwide. Susan Low travelled to Suffolk to find out how a brave idea became reality
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In her new column, food writer Kay Plunkett-Hogge mulls over the issues that are bugging, entertaining and sustaining her this month
TEST REPORT
THE COURSE Cooking the Roux Way: Alfresco Dining, £298
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The word natural holds consumers in its thrall, but the term isn’t as plain and simple as it seems. Julian Baggini gets to the bottom of some knotty terminology
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A few weeks ago editor Karen Barnes and chef Raymond Blanc hosted an exclusive all-day reader event at Belmond Le Manoir aux Quat’Saisons. Here, Karen describes a day to remember…
CHEERS!
Susy Atkins rounds up her best buys and discovers a Med trend
Are restrictive diets bad for children?
Are parents acting irresponsibly by imposing their own eating regimes on children? Are there actual dangers – or are they exaggerated? Sue Quinn investigates
How to eat healthily every day of the week
”We all know the importance of eating nourishing food
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
HOLD THE TAPAS Mallorca’s food revolution
The culinary scene on this beautiful Balearic island is in full bloom, with a new breed of chefs embracing local flavours and innovation like never before. Kathryn Tomasetti indulges in a food-lover’s tour of blowout proportions
OTHER GOOD THINGS
WIN a foodie weekend in Cornwall
How would you like to spend a two-night break by the
WIN! A DINNER PARTY WITH MARK HIX
Join editor Karen Barnes and Mark Hix for an exclusive evening of food and wine in the Fisher & Paykel Social Kitchen
FREE! Nigella’s new book At My Table
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These state-of-the-art Hotpoint appliances look great, are intuitive to use and get the job done efficiently
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When Davina Quinlivan’s father died suddenly a few years ago, the film writer and academic felt compelled to resurrect long forgotten foods from her Anglo-Burmese family, re-imagining them in her country cottage in Hampshire. These courgette fritters reconnect her to the faraway past
THE END-OF-SUMMER PUDDING
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Any sausages work well here: try chicken or veggie.
THE 5:2 RECIPE
It’s zingy and filling, designed to wake up your taste buds and sustain your energy
THE BATCH-COOK RECIPE
Whip up a pot of ragù, serve half for dinner and freeze the rest – it’s then a cinch to make this tasty curry puff pie another day
SOUP OF THE MONTH
It’s one of the simplest recipes to make but it knocks the socks off shop-bought
SPRING ROLLS
Despite their name, these moreish bundles of aromatic veg encased in crisp pastry are brilliant all year round. Our lighter recipe keeps all the taste but lowers the fats and cals
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