RECOMMENDATIONS

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  Chicken with black spices and a saffron and cardamom yogurt

  Sanjay Dwivedi cooks his spicy alternative to the infamous Indian high street offering of bright red chicken tikka

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  Pan-fried seafood Xiamen style

  Seafood in its shell is cooked with ginger and spring onions for Chinese finger food at its best – from Gary Rhodes

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  Seared peppered tuna fish with sharp rhubarb sticks

  Gary Rhodes teams tuna and white peppercorns with rhubarb and balsamic vinegar to create an exciting combination as well as a balanced overall taste

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  Pumpkin soup

  Hot mugs of parmesan-rich, rosemary-scented pumpkin soup from Tana Ramsay are just the thing on a cold night

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  Escoveitch fish and festival

  Collin Brown’s recipe for fried fish and cornmeal fritters is a traditional Caribbean method of cooking

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  Rice and spinach cake

  Clodagh McKenna’s rice cakes use creamy goats’ cheese, parmesan and nutmeg, and are perfect with a red pepper salsa

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  Duck breast with watermelon

  In Jun Tanaka’s recipe, the richness of duck is offset by the refreshing texture of cooling watermelon

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  Roasted red peppers

  Baby plum tomatoes and assorted herbs are tucked into Gary Rhodes cheese-topped roasted peppers

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  Breakfast smoothie

  Jo Pratt's satisfying meal in a glass simply oozes with goodness - and it tastes great to boot!

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  Artichoke salad with bagna cauda

  Green or ‘wet’ garlic has a mild flavour and looks like leek - Jane Baxter and Guy Watson add it to braised artichoke in this magnificent salad