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Digital Subscriptions > Delicious Magazine > September 2018 > THE FABULOUS FIVE

THE FABULOUS FIVE

There’s nothing like a bake to warm the cockles and please the hungry crowd gathered at your table. Make the most of the bountiful vegetables available at this time of year with these winning recipes. All but one can be made or assembled in advance, then quickly finished off in the oven, and two can be frozen ahead…We call that clever cooking at its best

VIS FOR VEGETARIAN

Cauli cheese pasta bake with crispy sage, p100
Crispy carrot, sweet potato and halloumi baked rösti with green olive, celery and fennel salad, p100

Spiced mushroom moussaka with halloumi béchamel V

SERVES 8. HANDS-ON TIME 45 MIN, SIMMERING TIME 45 MIN, OVEN TIME 1 HOUR 45 MIN

MAKE AHEAD

Assemble the bake, wrap well and chill for up to a day or freeze for up to 3 months. Defrost overnight in the fridge and cook as in the recipe.

FOOD TEAM’S TIP

You could use 2 smaller dishes; serve one now and freeze the other for another day (see Make Ahead). Cook covered for 45 minutes and uncovered for 35 minutes or until golden and bubbling.

• 10g dried mushrooms

• 125ml boiling water

• 100g plain flour

• 2 medium aubergines (about 800g total weight), cut into 8mm thick slices

• Olive oil for shallow frying

• 1 onion, finely chopped

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About Delicious Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.