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PANETTONE

CHEF’S STEP BY STEP

"This sweet, fragrantly fruity bread originated in Milan (no one knows when), soon became Italy’s favourite Christmas treat and is now conquering the world. Making panettone is a labour of love, but boy is it worth it. You need to set aside a day, but there’s plenty of resting time when you can be doing other things, as long as you’re close at hand when the dough needs your attention. A rainy Sunday is perfect. Be patient – the results are worth it."

PHOTOGRAPHS CHARLIE RICHARDS

FOOD STYLING LOTTIE COVELL

STYLING MORAG FARQUHAR

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About Delicious Magazine

Make your Christmas and New Year the best ever with our December issue. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. On the sweet side, there’s cake decoration, Scandi baking recipes and 16 pages of showstopper puddings. The River Cottage’s Gill Meller rustles up a fish pie, Theo Randall slow-cooks Italian beef stew and Raymond Blanc makes the best party canapés. For a stress-free Christmas day cook our classic turkey lunch with timeplan or squash and chestnut vegetarian wellington, then roast our cover ham for Boxing Day. Finally, see out the festive season with our recipes for leftovers. Happy Christmas – guaranteed!
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