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RECOMMENDATIONS
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Mackerel teriyaki
A boozy marinade cuts through the oily fish in Matt Tebbutt's simple supper dish
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Lamb and tomato tagine
Slow-cooked spiced lamb simmered in spiced tomato sauce is a superb main course from James Martin
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Loin of lamb with black pudding and creamy leeks
Fromage frais leeks and a simple butter sauce add the finishing touches to James Martin’s mustard-crusted lamb
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Bircher muesli
For a deliciously healthy start to the day, try a little authentic 'oat cuisine', with Sophie Grigson's traditional Bircher muesli
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Stuffed sea bream
Sea bream is great for stuffing and baking whole; Aldo Zilli doesn’t disappoint with his Parma ham, mozzarella and anchovy-stuffed bream
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Gram dal fritters with yogurt kadhi
Crisp, golden lentil fritters that Gujarati cook Anjani Desai serves with a hot yogurt sauce spiced with curry leaves and cumin seeds
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Fisherman’s relish
The surprise ingredient of Theodore Kyriakou’s traditional fishermen’s spread is rabbit – perhaps because rabbits are so plentiful on the Greek islands
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Loin of pork with caramelised apples and cider
A hearty French recipe from James Martin from his road trip around Brittany.
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Swedish meatballs with mashed potato
Warm-up the Scandinavian way with Stuart Gillies’ lightly spiced meatballs served with mounds of creamy, buttery mash
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Griddled pork with leek and butterbean cassoulet
Ben Ebrell combines juicy pork steaks with store cupboard butterbeans in a speedy mid-week supper for two.

