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Lazy Tamago Bento

Making ‘tamago-yaki‘ – Japanese rolled omelette – the traditional way may seem a little daunting, but here is my fail-proof, super-reduced version that‘s ready in 2 minutes (yes, really!). It was one of the first recipes Andy tested for this book and he makes it all the time now for…

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PISTACHIO NUT CAKE WITH BLOOD ORANGES

This nut cake works with most fruits – but I just love the tart citrusy orange, combined with the pistachios. If blood oranges aren’t in season, then you can use standard oranges but just make sure they have thin skins.   Nut cakes are a great way to bake when…

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TEAR ’N’ SHARE SLOPPY JOE SLIDER BAKE

I’m not sure why this much-loved American classic hasn’t hit it off over here in the UK. What’s not to love about mounds of spiced minced beef in a sandwich, topped with one of my guilty pleasures, processed cheese? I love the sharing nature of this dish – bring it…

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Farmacy Burger

GF NF VG   The number one choice on our restaurant menu, so we just couldn’t leave it out. This is our plant-based take on the ubiquitous burger. It’s full of flavour and nourishing too. We use black beans to create the delicious taste of the bean burger, supplying protein,…

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MATCHA ETON MESS

For an even easier version of this, you can use pre-made meringues, but it’s even more delicious when you make your own. Prepare the Eton mess on the same day while the meringues are super-fresh.   SERVES 4 270g raspberries, washed and patted dry 1 teaspoon honey 250ml double cream…

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VEGETABLE FRITTATA

Frittatas are one of the best portable meals. They taste great cold and are so diverse – you can pretty much add what you like. This mixed veg version is perfect as it contains protein, healthy fats and non-starchy vegetables to keep you feeling satisfied and properly fuelled all afternoon.…

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Madame Wouezna’s Moroccan carrot & green olive salad

Traditionally in Moroccan cooking, carrots are enjoyed on their own, boiled and flavoured with lots of fresh herbs, cumin, paprika and olive oil. When my mother left Fes in northeastern Morocco for Belgium, right after she married my father and long before I was born, she was introduced to her…

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Peach Melba with Raspberry Compote & Lemon Shortbread Shards

The esteemed French chef Auguste Escoffier claimed to have invented the Peach Melba in the early 1890s at the Savoy Hotel in London, in honour of the Australian soprano Nellie Melba, who was a guest at the hotel while performing at Covent Garden. Conjuring up images of Abigail’s Party, it’s…

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CHICKEN, YOGURT AND LIME WRAP

This is a cool, zesty, quick make-ahead lunch. You could throw in any accompanying vegetables with this really, but this combo seems to work the best.   SERVES 1 PREP 10 MINS COOK 10 MINS   SMALL HANDFUL OF BABY SPINACH 1 WHOLEWHEAT TORTILLA 1 CARROT, GRATED ó CUCUMBER, CUT…

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Midsummer Dream Cake

Most Swedes would agree that Midsummer wouldn’t be the same without a proper strawberry sponge cake. Swedish sponge cakes are often made extra juicy by the addition of fruit juice, and in this case I’ve chosen to use mango and orange juice, along with a touch of cardamom for extra…

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