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
FAT-FREE (0%) GREEK YOGURT
FROM LIGHTER CHOCOLATE MOUSSE P107
TAHINI DRESSING
Mix 100ml 0% greek yogurt with 2 tbsp tahini, 1 tbsp honey, 1 tbsp lemon juice and salt and pepper. Drizzle over griddled vegetables and scatter with sesame seeds.
YOGURT CHICKEN MARINADE
Mix 100ml 0% greek yogurt with 2 crushed garlic cloves, 1 tsp grated ginger, 1 tsp ground cumin, a squeeze of lemon juice and salt and pepper. Toss chicken breasts or thighs in the mixture and marinate for an hour before grilling.
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About delicious. Magazine
The March issue of delicious. is packed with crowdpleasing recipes from Thomasina Miers, Raymond Blanc, Gill Meller, Mary Berry and venerable vegetarian restaurant Mildreds. There are also spectacular cakes and bakes from experts John Whaite, Chetna Makan, Bea Vo and Richard Bertinet, not forgetting those Easter must-haves – hot cross buns from Gail’s bakery. Plus we’ve got a pull-out brunch special, cool Scandi recipes and the ultimate banoffee pie. This could be your best Easter ever!