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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. Is it possible to save whipped cream? And why does it over-whip so easily in summer? What types of fish are best for making ceviche? What can you do with a stale baguette? It’s the kind of information you won’t find anywhere else, and it will take your cooking to the next level.

MAKE THE BOUNTY LAST

SAMPHIRE

COOK’S

TIP

Samphire lovers used to have to hunt the marshy mudflats for their fix of this tasty seashore plant, but these days supermarkets stock marsh samphire (rather than feathery rock samphire) year round, much of it Israeli. But the best, with the right salty tang, comes from Britain and northern France, in July and August. Here’s how to make it last:

FREEZE Bring a large pan of salted water to the boil, add the samphire and cook for one minute. Drain and cool under the running cold tap, dry with a tea towel, then spread on trays and freeze. Once frozen hard, pack in freezer boxes and use within 2 months.

PRESERVE Crunchy pickled samphire is excellent as the sharpness works well with its saltiness. Eat it with bread and cheese for a seaside ploughman’s. Cook 125g samphire, trimmed of any woody ends, in boiling water for one minute. Drain, pat dry, then pack into a 300ml sterilised jar (see below). Bring 225ml cider vinegar to the boil with 3 tbsp sugar, 1 tsp mustard seeds, 1/4 tsp fennel seeds and a 5cm pared strip of lemon zest. Simmer for 5 minutes, then pour over the samphire. Seal. Once opened it will keep in the fridge for several months.

To see a video of how to sterilise jars see deliciousmagazine.co.uk/how-to-sterilise-jars

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About Delicious Magazine

Fire up the barbecue, our globetrotting August issue has burger recipes everyone will love and a spicy North African lamb from Berber & Q. Gather hungry friends for our summer menu from Provence, Olia Hercules’ recipes from Georgia and Azerbaijan, and Eleonora Galasso’s casual Italian supper. GBBO stars feature, too, with Martha Collison’s great bakes and Chetna Makan’s Indian street food. Plus, chill out with our no-cook midweek meals and a pull-out special of frozen desserts.
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