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Dai Caws
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RECOMMENDATIONS
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Brown stew chicken
Bring a bit of sun into your life with this flavorsome chicken stew from Junior Francis
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Tamarind chutney
Tangy tamarind chutney makes a zingy accompaniment to grilled fish and chicken from Gary Rhodes and Fazil Bacchus
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Sun-dried tomato herring rolls
In this recipe from Seafish rich tasting herring fillets are filled with a delicious stuffing and serves them on a bed of herbed couscous. Created for Seafood Week
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Quail stuffed with truffle and smoked bacon
Rosario Guarneri serves quail with smooth sweet potato mash, simmered red cabbage and a rich port sauce
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Soupe au pistou
Matthew Fort cooks a delicious summer soup using tomato and basil-packed pistou, the Niçoise version of pesto
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Green-spiced pheasant with kedgeree
Viveh Singh urges you to try pheasant in this aromatic dish.
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Honey-roasted ham hock with red cabbage and piccalilli
Jason Atherton’s melt-in-the-mouth ham takes a little time to prepare, but the results are definitely worth it
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Roasted rack of lamb with red cabbage puree and juniper foam
Jason Atherton makes an impressive dish of roasted rack of lamb with red cabbage puree, savoy cabbage and cabbage butter and juniper foam
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Designer fish and chips with pea emulsion
Andrew Nutter's sophisticated elegant take on traditional fish and chips incorporates ginger flavoured batter, spicy brill fillets and a light petit pois dressing
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Spaghetti with tomato, anchovy and cream sauce
Everyone has a tin of tomatoes in their pantry – and Theo Randall uses them in this mid-week store cupboard dish
