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Constantine
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RECOMMENDATIONS
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Welsh cakes
From breakfast to high tea, these fruity griddle cakes from Tom Norrington- Davies are great served warm with all manner of toppings
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Roast chump of lamb with creamed polenta
A meaty main course full of the fresh flavours of spring, from Paul Heathcote
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Tuna carpaccio with rocket and Parmesan
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Curried goat or mutton
Eddie Campbell shows John Torode how to bring the sunshine taste of the Caribbean to a traditional curry
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Caramelised blood oranges with anise
Thomasina Miers prepares a colourful dessert that contrasts the tart sweetness of blood oranges with crisp, dark caramel
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Roast monkfish with sage, pancetta and vine tomatoes
Treat yourself to a richly flavourful fish dish with Sophie Grigson's simple but effective recipe for pancetta-wrapped roast monkfish
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Courgette 'spaghetti'
Gary Rhodes serves thin strips of courgette with a creamy beenleigh blue cheese sauce
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Lamb samosas with a mint yogurt dip
Ideal for a cocktail party or mezze, Tana Ramsay's little parcels are a contrast of succulent lamb and crunchy filo pastry
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Cullen spink
Bob Spink's tongue-in-cheek take on the traditional Scottish smoked haddock soup, Cullen Skink
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Chicken liver and chorizo salad
Made in minutes, this smoky salad from Tom Parker Bowles is just what’s needed for a lazy summer lunch, perfect with a pile of crusty bread and a glass or two of chilled dry sherry

