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RECOMMENDATIONS
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Spaghetti with monkfish and clams
An easy seafood sauce that can be made while the pasta is cooking, from Arthur Potts Dawson
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Tenderstem broccoli & chickpea frittata
A baked Italian omelette filled with sautéed vegetables and smoked paprika from The Vegetarian Society
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Butternut squash ravioli with sage and butter sauce
Rosemary Shrager's delicious home made ravioli is filled with a tasty butternut squash stuffing, then tossed in a flavoursome sauce
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Classic Thai green curry paste
Add this easy-to-prepare Thai green curry to lightly fried Chicken strips and/or your favourite vegetables; serve with basmati rice and lime wedges
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Honey and soy roasted quail
Jason Atherton makes a stylish quail dish with foie gras and spiced pear chutney
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Peanut and chicken stew
Lloyd Mensah and Adwoa Hagan-Mensah serve a robustly flavoured Ghanaian chicken stew laced with chilli and smoked paprika
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Russian-style salmon pie
Matt Tebbutt’s fish pie is a delicious combination of salmon, rice, mushrooms and caviar in a pastry crust
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Baked polenta with Gruyère
A tasty meat-free snack of baked polenta and cheese stacks from Clodagh McKenna
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Chicken and sweetcorn soup
Try Ainsley Harriott's version of popular chicken and sweetcorn soup - originally from the southwest of China...
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Warm new potato and asparagus salad
Melting cheese and warm potatoes make this spring dish from The Vegetarian Society a veggie treat
