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The spiced-up ROAST CHICKEN

HOW TO MAKE SAJJI MASALA

In a pestle and mortar or spice grinder, grind 3 tbsp cumin seeds, 2 tbsp black peppercorns, the seeds from 6 green cardamom pods, 3 tbsp coriander seeds, 1 tsp sea salt, 1 tbsp fennel seeds and 1 tbsp amchoor/amchur (dried green mango) powder – from Asian shops and theasiancookshop.co.uk.

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About Delicious Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.
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