Roast chicken thighs with pomegranate molasses
A key ingredient in Persian cuisine, we've used pomegranate molasses as a marinade to give the meat a fruity, sticky finish without full-on sweetness. Not sure what to do with leftover pomegranate molasses?...
Author: delicious. magazine
Pea risotto
This pea risotto is a Venetian classic known as 'risi e bisi'. It's meant to have a soupy texture, but you can reduce the amount of stock, if you prefer.
Author: delicious. magazine