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Aviation

 In the mood for something floral and citrus, but not sweet and fruity? This salute to the pioneers of aviation emerged in 1911, and then was lost and forgotten for decades before re-emerging as a cult favourite among the world’s bartenders. It can be made with two types of violet…

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ROAST SALMON & GREEN BEANS WITH CORNICHONS & MUSTARD CRUMBS

They’re not cheap, but salmon fillets do mean an easy supper, as they cook so quickly. Roast green beans were a revelation to me the first time I tried them (American chef and lover of vegetables, Joshua McFadden, got me into them). If you want to serve these beans as…

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Savoury lunchbox muffins

MAKES 12 PREP TIME: 15 MINS • COOK TIME: 20 MINS Irresistible muffins, packed with vegetables, cheese, sage and cumin, these are perfect to make at the weekend and then enjoy in packed lunches. If you’re following the Phase 2 activities, you can use home-grown sage plucked proudly from your…

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Sriracha and Pomegranate Lamb with Beetroot Tabbouleh

It’s often the weird and wonderful, utterly disparate ingredients that unify to make the most satisfying of meals. Pomegranate molasses, with its lip-puckering tanginess, marries very well with the salty spice of sriracha chilli sauce. The tabbouleh is earthy, but offers random bursts of revitalising sweetness as the pomegranate seeds…

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Roast Pork with Apples & Blackberries

Every autumn I go blackberry picking in the country. It’s something I start to look forward to at the beginning of autumn and taking an afternoon to walk along the country roads, with a basket in hand foraging for the plumpest berries is heaven. Their juicy sweetness with the sour…

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HERBED TURKEY MEATBALLS WITH COURGETTE COUSCOUS

There is a wonderful familiarity about this dish that makes it a hit with many a picky eater. You can make extra batches of the raw meatballs to freeze for later use, simply defrosting them before cooking in the sauce. Or try pan-frying for 8–10 minutes and serving with pasta…

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Spanish Beef Mince & Cauliflower Cheese

You’d be forgiven for thinking me unpatriotic to take a British classic and give it a Spanish heartbeat, but I march into Spain with the Union Jack held high. This takes the classic side dish a few steps further, by including broccoli as well as cauliflower, and transforms it into…

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Pavlova

SERVES: 6 PREPARATION TIME: 20 MINUTES COOKING TIME: 2 HOURS WF GF V 3 free-range egg whites 1/4 teaspoon salt 1/2 teaspoon white wine vinegar 1/2 teaspoon pure vanilla extract 300g caster sugar, plus an extra 2 tablespoons, to serve 1 1/2 teaspoons cornflour 3 tablespoons raspberry jam, to serve…

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provençal goat’s cheese

If you haven’t the time to go to a cheese shop, or your local shop doesn’t have a strong selection, soft goat’s cheese logs, available in almost every supermarket, can be very easily improved and made into something that looks and tastes very special for a cheese course. All you…

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Seafood Paella

SERVES 10 I love serving a seafood paella at home for supper with my friends – one big pan set in the middle of the table for everyone to enjoy. You can make it up to step two a few hours before serving it – just so that you’re not…

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Spicy Chicken & Chickpea Curry Bake

This curry features two of my favourite ingredients – chicken and chickpeas. I make it in an unusual way – the ingredients are combined in a saucepan first, then transferred to the oven. It’s a good method as, once the dish is in the oven, you can forget all about…

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OLD MAN’S THING

Whether it’s a bone-dry Martini or a full-blown tiki extravaganza, an element of theatre is inherent in every cocktail. Ian Fleming clearly understood this, and often treated his guests in Jamaica to his flaming rum punch, which he called Old Man’s Thing. The recipe, divulged by Fleming’s housekeeper, is simple…

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Cosce Di Pollo Arrosto Con I Carciofi

Oven Baked Chicken with Artichokes I learned how to make the marinade for this chicken dish by watching my dad prepare it for barbecues. I find it works just as well for chicken cooked in the oven, and it makes me very happy to serve it to my appreciative family…

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AUBERGINE & CARAMELIZED ONION KUKU

Iranians are big fans of kuku, which is essentially a frittata. We have four classic versions, and one of them uses aubergines. Naturally, I have added my own twist in the form of caramelized onions and a little parsley. If you want to make this more of a meal, add…

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KEBAB KING CHICKEN SHAWARMA

I am a man who likes routine and on arrival to Beirut I have a very set agenda: head to my rented apartment in Mar Mikhael – I always choose one in this neighbourhood, it’s so fun – and then walk down the road to Makhlouf, a tiny kebab shop…

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Spring Fishcakes

This recipe came to me almost immediately when I was jotting down ideas for dishes for this chapter. Convinced that I had enjoyed these fishcakes when I still lived in Russia, I asked my mum and gran for our family recipe. Turns out they had never heard of the dish.…

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Vegetarian Hokkien Mee

Hokkien Mee is a Malaysian Chinese dish that is usually topped with pork and shrimp and served on egg noodles. My vegetarian version swaps the meat and shellfish for braised Chinese mushrooms and minced soy protein and, in my opinion, they provide a rich, savoury topping that is just as…

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Chocolate meringue brownie

This is all chewy meringue and sticky, oozy, gooey chocolate. If you serve it still warm, the chocolate will be molten; however, it is just as good cold, and is a great make-ahead recipe. Either dark or milk chocolate would work. Try serving it with passion fruit yogurt or natural…

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Baked sweet potato, chorizo, mushrooms & egg

Sweet and earthy, always a winning combination. You can leave the egg off , or use bacon lardons instead of chorizo, if you prefer. A great, gooey, savoury-sweet plateful. Serves 2 2 sweet potatoes 3 tbsp extra virgin olive oil 150g (1/2 oz) chestnut mushrooms, cleaned, chopped into pieces salt…

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GRILLED HALLOUMI FLATBREADS WITH PRESERVED LEMON & BARBERRY SALSA

This is my version of a taco, but with all the punch and vibrancy you would associate with Middle Eastern flavours. You can substitute the halloumi for Indian paneer or tofu. The flatbreads alone are incredibly moreish – you may never buy shop-bought flatbreads again! MAKES 4 2 x 250g…

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