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If you make one pudding this month, make it this…

“ Rhubarb is an obliging soul – as the forced variety comes to an end, its outdoorsy cousin appears; less Dolly Parton pink but still with that tart, zesty flavour. It’s friends with almonds and orange, and I’ve put all three into this cake recipe, which makes a great afternoon tea or, with a dollop of something creamy, a perfect pud. The rosemary gives an extra dimension, chiming with the amaretti. If you haven’t yet come round to herbs in puddings, this is a great way to start. an extra dimension, chiming with the amaretti. If you haven’t yet come round to herbs in puddings, this is a great way to start. ” REBECCA WOOLLARD, FOOD EDITOR

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Find the complete article and many more in this issue of delicious. Magazine - May 2016
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About delicious. Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.