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PHOTOGRAPHS KATE WHITAKER
Twice-baked crab and chive soufflés with quick-pickled samphire, p26
ILLUSTRATIONS ROSIE RAMSDEN

It’s an exciting time to be in the kitchen: spring is in the air and it brings with it a wealth of cookery inspiration. Seasonal ingredients take on a whole new intensity this month, transforming any recipe they’re used in. Chickens seem plumper thanks to grazing on fresh grass, which nourishes their meat and eggs with extra goodness. Shellfish are enjoying a last hurrah before the breeding season, and green shoots are popping up everywhere – watercress is more peppery, soft herbs are more fragrant. To show off the recipes on the following pages, we commissioned food writer and artist Rosie Ramsden to create some beautiful watercolours as a backdrop. REBECCA WOOLLARD, FOOD EDITOR

Twice-baked crab and chive soufflés with quick-pickled samphire

SERVES 6. HANDS-ON TIME 40 MIN, OVEN

TIME 30 MIN, PLUS QUICK-PICKLING

MAKE AHEAD

This recipe is ideal for making in advance, as the second bake is brief. Follow the recipe to the end of step 7 up to 24 hours in advance, then cover and chill. Remove the soufflés from the fridge 30 minutes before baking again (step 8). Make the quick pickle up to 24 hours ahead and keep in the fridge; drain just before serving.

FOOD TEAM’S TIP

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About Delicious Magazine

Celebrate spring with delicious. magazine this April. Enjoy Felicity Cloake’s perfect menu, Valentine Warner’s gin-based recipes, The Ivy’s classic shepherd’s pie, cheese-free vegetarian recipes and top curries from around the world. For baking inspiration, try Mary Berry’s afternoon tea, Chetna Makan’s pistachio and cardamom cake or a zesty lemon scone. And to top everything, there’s a 16-page bread special with our 10 best bread recipes.
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