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POMEGRANATES

STAR OF THE SEASON

When we were growing up, my sister and I couldn't wait to get stuck into pomegranates. Mum would give us half each, and we'd sit and pick at them for ages, staining our shirts in the process. I still love the vibrant, refreshing taste, which gives a colourful blast to November and pairs so brilliantly with sweet and savoury ingredients. Whether you're garnishing desserts or cocktails with the jewel-like seeds, or pairing pomegranate juice or molasses with chicken or juicy lamb, it's the perfect way to elevate your cooking. LOTTIE COVELL, DEPUTY FOOD EDITOR

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About Delicious Magazine

The November issue of delicious. is all about celebration. You’ll find a 20-page mix-and-match dinner party planner, as well as the recipes Rick Stein and his chef friends love to cook for others; even our midweek recipes have had a smart makeover. There are also guides to party fizz and cooking with spice. And with Christmas on the horizon we’ve asked Chetna Makan from GBBO to share her stunning festive cake recipe and compiled the ultimate gift guide for foodies so you can start planning now.
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