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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

STYLING: WEI TANG

BARLEY MALT SYRUP/EXTRACT

FROM BAGELS P113

GLAZED ONIONS

Cut 4 onions into thin wedges, then fry in a large knob of melted butter until soft. Add 1 tbsp malt syrup and a small handful of fresh thyme leaves, then cook until caramelised. Season well, then serve with pork and mash.

BREAD GLAZE

Add a splash of malt syrup to an egg glaze for a conker-like finish. Great for pretzels.

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About Delicious Magazine

The new September issue of delicious. sees out the summer with healthy recipes from the sunny Med and dishes that keep the holiday feeling going. Diana Henry shares her simple cooking philosophy, Simon Hulstone adapts Michelin-star cooking for the home kitchen and we get the gossip and recipes from the Great British Bake Off stars. Plus, improve your cooking with a bagel masterclass, our sweet pastry guide and all our invaluable tips and advice.
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