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Recipe

Fried Chicken Burrito from Chilango: The Burrito Bible

Fried Chicken Burrito Recipe Fried chicken in a burrito, sounds amazing right? Well, it absolutely is. Below you’ll find the super easy recipe to creating this delicious dinner but be warned, if you feed it to friends, they’ll definitely be on your case to make it asap again!          

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Baked sweet potato, chorizo, mushrooms & egg

Sweet and earthy, always a winning combination. You can leave the egg off , or use bacon lardons instead of chorizo, if you prefer. A great, gooey, savoury-sweet plateful. Serves 2 2 sweet potatoes 3 tbsp extra virgin olive oil 150g (1/2 oz) chestnut mushrooms, cleaned, chopped into pieces salt and pepper 100g (1/2 oz) […]

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Sticky Apple Cake Recipe from The Great British Bake Off: Get Baking for Friends and Family

Sticky Apple Cake For flavour, use a Bramley apple for grating, then use some showy pink-skinned apples for the topping.   SERVES 8–12 2 pink-skinned apples, cored, halved and thinly sliced Juice of 1 lemon 1 Bramley apple, peeled, cored and grated 225g unsalted butter, softened 175g light brown soft sugar 100ml maple syrup 4 […]

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Stem Ginger Cake with Cream-cheese Frosting & Salted Caramel Recipe from The Great British Bake Off: Get Baking for Friends and Family

Stem Ginger cake laced with crystallised stem ginger, drizzled with salted caramel and topped with pears and a little gingerbread house! Serves 12 For the poached pears 3 conference pears, peeled, stem intact 40g dark muscovado sugar 1 star anise 2 pieces cinnamon bark 1 tbsp vanilla paste 3 green cardamom pods   For the […]

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Puttanesca Aubergine Parmigiana

This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers and olives bring plenty of salt to the show. Nutritional yeast adds a deep savoury flavour to the crumb. Prep: 15 minutes |  Cook: 1 1/4 hours SERVES 4-6 olive oil, for frying 2 red […]

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Brie in Brioche

I love to make this for lunch for the family or friends. In France it is quite usual to serve a light brioche with something savoury like cheese, liver pâté or smoked salmon; when we make this in classes it is often quite a revelation and always a big favourite when we sit down and […]

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Steak night by Dan Doherty

Pan-fried steak SERVES 8 Preparation time none Cooking time see method, plus 10–30 minutes resting 1kg (2lb 4oz) bone-in rib eye steak 1kg (2lb 4oz) bone-in sirloin steak vegetable oil knob of butter sprig of rosemary handful of garlic cloves, bashed sea salt flakes and freshly ground black pepper Allow the steaks to come up […]

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Sweet Tomato & Curry Leaf Salad

What a delicious way to make the humble tomato side salad the star of the show! The juicy baby tomatoes are refreshing, the curry leaves bring fragrance, the chilli gives the dish a good punch and the lentils add texture. This versatile salad goes well with any dal or curry, with chicken or fish. It’s […]

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Sticky, spicy aubergines with toasted sesame seeds & spring onions

SERVES 4–6 AS A SIDE vegetable oil 3 large or 4 medium aubergines, halved lengthways and cut into 2.5cm-thick half-moons about 2 heaped tablespoons rose harissa, plus extra as desired 4 tablespoons clear honey, plus extra as desired Maldon sea salt flakes and freshly ground black pepper TO GARNISH 2 teaspoons sesame seeds, lightly dry-toasted […]

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Kale, Bean & Winter Roots Soup

My gorgeous friend, florist Nikki Tibbles, has the most beautiful house in the country and I have been lucky enough to spend many weekends there, foraging, cooking and sharing suppers together. She makes a big batch of soup every weekend with whatever seasonal vegetables she has and packs it up for her busy week back […]

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Vegan Protein Omelette by Camilla Fayed

A recipe inspired by socca Niçoise from the South of France. This delicate chickpea flour omelette is a fresh and healthy alternative to a traditional egg one and can be served with a combination of fillings. We add chard, a yogurt cream and a roasted carrot harissa sauce. Chickpeas and cashews are a great source […]

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DIAMONDS ARE FOREVER

Ian Fleming had a long fascination with diamond smuggling, and his investigation into the illicit trade in 1950s Africa yielded both a well-received non-fiction book, The Diamond Smugglers, and the JamesBond novel Diamonds Are Forever. In it, Bond investigates a diamond-smuggling pipeline which begins in French Guinea and ends in Las Vegas. The title calls […]

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New York-style baked cheesecake

PREP TIME: 15 MINS | SOAK TIME: 30 MINS | CHILL TIME: 2 HOURS | COOK TIME: 55 MINS This can be served as it is, or with a fruit coulis, chocolate sauce or caramel sauce, or with fresh berries. SERVES 8 | GF | WF INGREDIENTS FOR THE TOPPING: 125g unroasted cashew nuts 2 x 270g […]

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Oxtail Cottage Pie

Quite simply, the tastiest, most indulgent cottage pie you will ever eat. Rain is pounding the windows, and a gale is blowing outside. The dog walk can wait while you focus on filling your home with fabulous cooking aromas. The marinated oxtail is ever-so gently braised in the oven so that it falls from the bone, and creamy Duchess potatoes add a layer of extravagance.

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December by Lia Leendertz

THE KITCHEN Cheese of the month – Beauvale Stilton is a winter cheese, and this is the same for Beauvale, a creamy, naturally spreadable Stilton made by traditional Stilton makers Cropwell Bishop in Nottinghamshire. The reason for the timing is the quality of the milk. In August and September the cows have been out all […]

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