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


While the 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 caramel and toffee sauce? How do you consistently get fluffy rice? What vegetables are good to serve with roasts (along with potatoes, obviously)? It’s the kind of information you won’t find anywhere else, and it will take your cooking to the next level



BY THANE PRINCE They bring vibrant colour to a drab November kitchen. Crown Prince (no relation) is one of my favourites but many such squash are large and defy eating in one sitting. Here’s what to do… FREEZE Cut squash into 3cm cubes, toss in oil and roast in a hot oven for 30-40 minutes until tender, then freeze in 500g bags. Use in stews, curries, risottos, soups and winter salads tossed with rocket and feta.

MAKE SPICED PUMPKIN BUTTER Steam 2kg peeled seeded pumpkin until soft, then whizz in a blender and scrape into a large heavy pan. Add 600g raw cane sugar, 2 tbsp ground cinnamon, ½ tsp each ground mace, nutmeg and clove and the grated zest and juice of 2 lemons. Cook, stirring over a low heat until the sugar has dissolved, then turn up the heat and simmer for 60-90 minutes until very thick, taking care it doesn’t burn. Pot as for jam and store in a cool place.

Caramel, toffee and butterscotch sauces


All are sweet, all are golden brown and all are perfect for pouring over ice cream and other treats. But what’s the difference between them? In truth, not much. Although in its solid form toffee tends to be harder than caramel, when it comes to sauce the terms are often interchangeable. Both sauces involve caramelising white sugar, then adding butter and/or cream to make a pourable sauce. That said, you can vary the flavour by using different sugars. Butterscotch sauce, however, is made differently, the colour and flavour coming from dark sugar (and often golden syrup) rather than caramelisation. Here’s how to make them…

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About delicious. Magazine

Buy the November issue of delicious. magazine and celebrate our 15th birthday along with Michel Roux Jr, Henry Harris, Gill Meller, Tom Aiken, Mary Berry, Anna Del Conte and Annie Rigg. Eric Lanlard cooks a birthday cake, of course and everyone’s in the party mood with our simple cocktails and top wine recommendations. Find out which cookbook most inspired Nigella, Rick, Yotam, Prue and more. Plus, it’s not too early to start thinking about Christmas – see our gift guide for brilliant gift ideas and pick your favourite get-ahead Christmas bakes.