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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

FOOD STYLING: LOTTIE COVELL. STYLING: OLIVIA WARDLE

DIJON MUSTARD

FROM SWEET & SPICY CHICKEN SKEWERS P42

SAUSAGE STEW

Fry a couple of sliced red onions, a few chopped mushrooms, 2 crushed garlic cloves and a chopped pack of sausages in a large frying pan for 10 minutes, stirring occasionally. Add 1-2 tbsp dijon mustard, a glug of white wine and enough stock to make a sauce, then simmer for 20 minutes. Stir in a dollop of crème fraîche, season to taste and stir through a handful of chopped fresh tarragon.

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About Delicious Magazine

This month in delicious. we’re celebrating summer with £12,000+ prize giveaway, the ultimate kebabs, a brilliant Byron burger as well as a street party fit for a queen. Elsewhere Eric Lanlard serves up a new scone for Wimbledon, Sophie Michell shares healthy recipes, and Theo Randall gives a risotto masterclass. And don’t miss how to upgrade your cooking with fresh herbs. Plus there’s recipes to save time and money, 16 pages of stunning cake recipes and more.
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