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“IT’S THE NEW WAY TO COOK”

MEETING OF CULTURES

“I tend to be bold with my use of spices, and I’m not afraid to combine distinct flavours and ingredients to make a dish. My Iranian heritage and English upbringing created a culinary cultural blending. There’s a wind called Sirocco that blows across the Med, and it occurred to me that was the perfect title for my new book, a collection of recipes that reflect the way I – and many people I know – cook today.

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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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