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TRIPLE BERRY HOTCAKES

Who can say no to a pancake breakfast? By a clever feat of culinary trickery, these bad boys pack a good 4 port ions of fruit into every serving. I love it when ‘health food’ comes disguised as ‘junk food’. Serves 2 | 4 portions per serving Prep time 5…

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St Patrick’s Day Supper

SALT-BAKED POTATO WITH CRÉME FRAICHE & IRISH TROUT CAVIAR SODA-BREADED BACON CHOPS WITH IRISH HONEY & WHISKEY DIP & COLCANNON GUINNESS CARAMEL TIRAMISU SALT-BAKED POTATO WITH CRÉME FRAICHE & IRISH TROUT CAVIAR One of my all-time favourite dishes to make, this combination of fluffy hot potato filling with silky créme…

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Meet the Chef: Alissa Timoshkina

What is your earliest food memory?  One episode springs up in my mind very vividly. I went on my first holiday with my mom and grandparents to a seaside resort of Sochi. I must have been three at the time. My dad could not join us for some reason but…

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Golubtsy for the Lazy: a Layered Cabbage Pie

Ever since I moved to the UK, I’ve come to realise that cabbage has a bad reputation here. The quintessential symbol of bad and smelly Eastern European cuisine, this nutrient-rich brassica is generally named as the main reason why some people dislike or are not keen to try Russian food.…

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Puttanesca Aubergine Parmigiana

This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers and olives bring plenty of salt to the show. Nutritional yeast adds a deep savoury flavour to the crumb. Prep: 15 minutes |  Cook: 1 1/4 hours SERVES 4-6 olive…

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Brie in Brioche

I love to make this for lunch for the family or friends. In France it is quite usual to serve a light brioche with something savoury like cheese, liver pâté or smoked salmon; when we make this in classes it is often quite a revelation and always a big favourite…

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Meet the Chef: Chetna Makan

Chetna Makan was born in Jabalpur, an ancient city in central India. In 2014, Chetna reached the semi-final of The Great British Bake Off and her first book, The Cardamom Trail, is a stunning celebration of baking with Indian flavours. Her second book, Chai, Chaat & Chutney is delicious street…

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Steak night by Dan Doherty

Pan-fried steak SERVES 8 Preparation time none Cooking time see method, plus 10–30 minutes resting 1kg (2lb 4oz) bone-in rib eye steak 1kg (2lb 4oz) bone-in sirloin steak vegetable oil knob of butter sprig of rosemary handful of garlic cloves, bashed sea salt flakes and freshly ground black pepper Allow…

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Sweet Tomato & Curry Leaf Salad

What a delicious way to make the humble tomato side salad the star of the show! The juicy baby tomatoes are refreshing, the curry leaves bring fragrance, the chilli gives the dish a good punch and the lentils add texture. This versatile salad goes well with any dal or curry,…

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Sticky, spicy aubergines with toasted sesame seeds & spring onions

SERVES 4–6 AS A SIDE vegetable oil 3 large or 4 medium aubergines, halved lengthways and cut into 2.5cm-thick half-moons about 2 heaped tablespoons rose harissa, plus extra as desired 4 tablespoons clear honey, plus extra as desired Maldon sea salt flakes and freshly ground black pepper TO GARNISH 2…

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