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THE MEAT FREE ROAST

A whole roast aubergine is a beautiful thing – the crisp skin giving way to soft, juicy flesh that soaks up flavour like a delicious sponge. And if you’re the sort of person who thinks they need meat to feel full, I bet you an aubergine will do just as good a job as a chicken breast. These aren’t new or groundbreaking flavours, but the combination is so perfect there’s no reason to mess with it. This is a glorious roast for high summer, and will work just as well on the barbecue as in the oven. REBECCA WOOLLARD, FOOD EDITOR

PHOTOGRAPH TOBY SCOTT STYLING SARAH BIRKS
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About Delicious Magazine

The August issue of delicious. is bursting with summer goodness: find three beautiful burgers (one’s vegetarian), a dreamy menu from Provence, the best tomato recipes, favourite seaside dishes re-invented and the hottest (and coolest) puds. Dan Doherty tries out his brunch recipes, Francesco Mazzei and José Pizarro create a feast with their chef friends and Meera Sodha cooks lighter vegetarian meals. We’ve also squeezed in Allan Pickett’s duck rillettes, an array of speedy midweek meals and much more…
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