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LOOSE ENDS

Don’t let this month’s special ingredients linger in your kitchen. Instead make the most of them with these smart and easy ideas

PIQUILLO PEPPERS

FROM BREADED PORK CHOPS WITH FRIED CABBAGE P144

CHEESE DIP

Put 4-5 piquillo peppers in a food processor with 100g cream cheese, 70g monterey jack cheese, the grated zest of 1 lemon, a pinch cayenne pepper and a good pinch each of salt and pepper. Whizz to a smooth paste, then taste and add a little lemon juice if needed.

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About Delicious Magazine

Autumn is upon us, the nights are drawing in – all the better to cosy up with Nigella’s simple chicken supper, Olia Hercules’ allotment recipes and Hugh F-W veggie treats with Ottolenghi and GBBO’s Prue Leith bringing the puddings. As if all that wasn’t enough there’s Richard Bertinet’s harvest fougasse and 16 pages all about lovely melty cheese, plus pumpkin recipes, cheese scones and, cue fanfare, the winners of the delicious. Produce Awards 2017.
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