Welcome to your free digital issue of DOLLOP MAGAZINE!
In this issue, “Fresh Flavours” we are sharing brand new recipes that we’ve developed, based on your feedback. We think you’ll appreciate the basic cooking techniques and use of fresh ingredients for dishes like Braised Chicken and Garlic Linguine.
We’ve also included an article on Heston Blumenthal, the British chef/restaurateur who has been called the ‘Willy Wonka’ of gastronomy. We hope you enjoy learning about his scientific approach to food.
We hope you’ll join us and let us help you put great, healthy and delicious meals on the table for your family and friends. Happy Cooking!