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Christmas Presents

LOOSE ENDS

Don’t let this month’s special ingredients linger in your kitchen – make the most of them with these smart and easy ideas
PHOTOGRAPH: TOBY SCOTT

STYLING: SARAH BIRKS

CORNICHONS

FROM BEETROOT & RADISH SALAD P96

CORNICHON MAYONNAISE

Finely chop a handful of cornichons, then mix with 100g fresh mayo, the juice of ½ lemon and 1 tbsp finely chopped fresh parsley. Season well, then serve with fish or spread on sandwiches.

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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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