Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.
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Alfresco entertaining is a breeze with stylish yet practical pieces for your outside table.
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Meet your new New York address.
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Stout, honey and hot English mustard and glaze
Combine 500ml stout, 190gm honey and 75gm hot English mustard in a large saucepan over medium heat. Bring to the boil, stirring occasionally to dissolve hot English mustard. Stud scored ham with cloves, brush with glaze, add another 250ml stout to pan and cook as per step 3 in glazed ham recipe above.
Kecap manis and chilli glaze
Combine 250ml kecap manis, 200gm finely grated light palm sugar, finely grated rind and juice of 4 limes and 2 tsp crushed dried red chillies in a saucepan over medium heat. Bring to the boil, stirring to dissolve sugar. Stud scored ham with cloves, brush with kecap manis and chilli glaze, add 125ml water to roasting pan and cook as per glazed ham recipe above.
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