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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

