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Digital Subscriptions > delicious. Magazine > August 2018 > THIS MONTH IN THE delicious. KITCHEN…


While the delicious. team are testing recipes, they’re often debating the best ways to do things, as well as answering cooking questions that arise in the test kitchen. What’s the difference between onglet, hanger and skirt steak? How do you get the most juice from a lemon? Who has a handy way to pit a cherry? What is aquafaba? Isn’t all mozzarella buffalo mozzarella? It’s the kind of information you won’t find anywhere else, and it will help take your cooking to the next level.


We’ve used a ready-made blackcurrant jam in our gorgeous cover star ice cream recipe on p23, but if you find yourself with a glut of homegrown or stumble across them at a market, here’s a recipe to preserve the bounty:

Easy blackcurrant jam

1 Put 500g washed picked blackcurrants in a large heavy-based saucepan and cover with 250ml cold water. Bring to the boil and simmer until the fruit bursts and softens. Add 500g granulated sugar and the juice of 1 lemon.

2 Stir over a low heat until the sugar has dissolved, then bring to a rolling boil and bubble for 5-8 minutes or until setting point is reached (around 105°C on a sugar thermometer).

3 Pour into warm sterilised jars, cover the surface with waxed discs and seal with lids while still warm.

Steaks for the grill

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About delicious. Magazine

Cool down this summer with the delicious. August issue’s ice cream recipes including no-churn blackcurrant ripple and mint choc parfait bombes. Fishmeister Rick Stein cooks seasonal shellfish, Gill Meller gives rabbit burgers a grilling and Zoe Adjonyoh rustles up a spectacular Kenyan feast. Still feeling the heat? Try our fancy picnic, main meal salads or wow-factor veggie burger, but save space for Mary Berry’s easy bakes – the coconut meringue slices are divine. And you could win a posh Pashley cycle. Get on your bike and buy the August issue now!