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Riches of The Winter Table

PHOTOGRAPHS MAJA SMEND STYLING TONY HUTCHINSON

"I can’t understand people who don’t enjoy winter. Yes, it’s cold, but there’s knitwear! Yes, seasonal produce is a bit thin on the ground, but what a joy to play with the wonderful ingredients that are around. If cooking is all about pleasure and generosity, then producing something comforting and satisfying out of fairly little has to be as good as it gets. These recipes celebrate all that’s great about January: rich flavours balanced by sharpness, new ideas to start the new year, and the joy of taking your time to make dishes that are both unexpected and wonderful. It’s what winter’s all about.

REBECCA WOOLLARD, FOOD EDITOR

TEAM FAVOURITE

Lottie Covell, Deputy food editor

“The herby chapatis might just be the best bread ever created for dipping into curry. The clams and chapatis are easy to make and really are as tasty as they look.”

Honey-roast jerusalem artichoke, parsnip and pearl barley salad with grilled goat’s cheese

SERVES 4-6. HANDS-ON TIME 45 MIN, OVEN TIME 50-55 MIN

Honey-roast jerusalem artichoke, parsnip and pearl barley salad with grilled goat’s cheese, p30
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About Delicious Magazine

Tuck into the January issue of Delicious – it’s packed with comforting recipes including Nigel Slater’s warming wonders, three-ways with meatballs, main-meal soups, Alpine recipes for mountainous appetites and a heartwarming mac ‘n’ cheese. Plus, there are great no-faff midweek meals, lighter recipes for the new year and foolproof guides to perfect Yorkshire puds, sourdough bread and pork wontons – satisfaction guaranteed.
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