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CENTRAL TEXAS BEEF SHORT RIBS

SERVES: 6–8 | PREP TIME: 15 MINUTES | COOKING TIME: 6–7 HOURS | RESTING TIME: 1–2 HOURS SPECIAL EQUIPMENT: WATER SMOKER, 4 LARGE HANDFULS MESQUITE OR OAK WOOD CHUNKS, SPRAY BOTTLE FILLED WITH WATER, INSTANT-READ THERMOMETER; DRY, INSULATED COOLER This recipe comes straight out of an epic day I spent …

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BREAKFAST MARTINI

Fancy living dangerously this weekend?  It doesn’t get much more dangerous than this little number from Salvatore “The Maestro” Calabrese at the Playboy Club, London. Recipe 40ml (1⅓fl oz) gin 20ml (fl oz) fresh lemon juice 20ml (fl oz) Cointreau 1 level tsp marmalade (no rind) Toast, to garnish Method …

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Recipe of the Week: Kanelbullar

KANELBULLAR – cinnamon buns Fika is a social institution in Sweden that essentially means having a break with one’s colleagues, friends or family and no one pastry or baked treat says fika time as much as a cinnamon flavoured bun, paired here with a touch of aromatic cardamom. Think of …

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Recipe of the Week: LEON Lyonnaise Salad

SERVES 2 PREP TIME: 5 MINS COOK TIME: 8 MINS Ingredients 100g (3½oz) bacon or pancetta lardons 1 tablespoon olive oil 1 tablespoon red wine vinegar 1 shallot, fi nely chopped 1 teaspoon Dijon mustard 2 tablespoons extra virgin olive oil a splash of vinegar (white wine or malt) 2 …

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Recipe of the Week: Grilled Peach, Beetroot & Feta Salad

Peaches don’t just have to be the stuff of smoothies and fruit salads, their aromatic flavour and smooth texture work incredibly well in savoury dishes, too. Paired with tangy goats’ cheese, salty Jamón Ibérico and peppery leaves, the sweetness of peaches makes this a salad that hits your taste buds …

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Recipe of the Week: Floral Empire Biscuits

I don’t think the Empire biscuit is as popular anywhere else as it is in Scotland. They are sold in most wee bakeries – you would struggle to walk more than 500 yards in Glasgow without seeing one for sale. As a kid I was only in it for the …

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Recipe of the Week: Chicken & Waffles

This dish inspired the Duck & Waffle, and what a dish it is – humble, comforting and, most importantly, healing, I truly love cooking and eating this old classic – it makes the best brunch. Whenever I’m in the States I make a point of finding the local fried chicken …

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Recipe of the Week: Gluten-Free Chocolate Cake

Serves 12 | Preparation time: 20 minutes, plus cooling | Cooking time: 35–45 minutes Chocolate has always been my ingredient of choice and you don’t have to be on a gluten-free diet to enjoy this rich and dark creation – all my customers love it! 115g (4oz) butter, melted, plus …

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Recipe of the Week: Sea Bass over Spiced Chickpeas with Confit Cherry Tomatoes and Moroccan Pesto

This dish is a real showstopper and it managed to unanimously unite the guest judges on MasterChef, Ping, Luke and Jack (winner and finalists on MasterChef 2014), when I cooked it for them. The chickpeas and the Moroccan pesto, better known in North Africa and the Middle East as chermoula, …

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Savour Sampler: Chilled Sweet Yoghurt Soup

This sweet, vibrant soup is great served chilled as a dessert, and the tartness of the raspberries and yogurt offset the natural sweetness of the strawberries. I’ve used homemade almond yogurt, but coconut yogurt, or any other dairy or vegan alternative would be suitable. SERVES 3-4 400g (14oz) raspberries – …

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