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Christmas Presents

Bring back the PROPER PICNIC

Reports claim the very British tradition of the picnic is waning in popularity. We say that needs to change! If the word picnic conjures up a trip-too-far in the car, curling sandwiches and too many wasps, Lottie Covell’s blanket-top feast will make you reconsider. What better way to spend a warm summer’s day or evening than with a hamper of delectable things to eat??

RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS YUKI SUGIURA STYLIST DAVINA PERKINS

Beetroot and feta soda bread

PACK AND GO

Wrap the loaf first in baking paper, then in foil.

Beetroot and feta soda bread

MAKES 1 LOAF (ENOUGH FOR 6).

HANDS-ON TIME 30 MIN, OVEN TIME 30 MIN

“So easy and quick to make, yet so good. This is the best bread I’ve baked in ages.”

MAKE AHEAD

This is best eaten on the day it’s made but it will keep for up to 48 hours.

• 3 small beetroot (about 250g), peeled and coarsely grated

• 500g plain white flour, plus extra for dusting

• 1 tsp bicarbonate of soda

• 1 tsp fine sea salt

• 360ml buttermilk

• 200g feta, crumbled

• Fresh rosemary sprigs to decorate

1 Heat the oven to 200°C/180°C fan/gas 6. Put the grated beetroot into a clean piece of muslin or a clean J-cloth and squeeze out as much liquid as possible.

2 Put the flour, bicarb and salt in a large mixing bowl and stir to combine. Pour in the buttermilk and start to bring the ingredients together using a wooden spoon. When it has almost come together as a dough, tip it out onto a clean surface and start to knead in the grated beetroot and crumbled feta. Once combined, shape the dough into a ball and flatten slightly.

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About Delicious Magazine

The July issue of delicious. is all about reinventing summer cooking with new sticky BBQ recipes and brilliant picnic ideas. You’ll also find a seaside menu from Cornwall, seasonal courgette dishes and the 10 most useful recipes for summer. Debbie Major works her magic with curry powder, Natasha Corrett rustles up fast, healthy meals, plus there’s a guide to baking fennel-seed buns and a stunning 16-page Collector’s Edition Pastry Special.
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