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Beef, tomato, olive and rosemary piesA good pie is one of those guilty pleasures; light, buttery pastry with a tasty (typically) beef, chicken or vegetable based filling. On the other hand, a bad pie of questionable origins (tales of luke-warm pies from tepid pie warmers spring to mind) can put you off ever eating pies again. More |
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Spicy chorizo, chickpea and tomato soupWinter for me starts with soup-making motivation stirred by the first sight of the new season veggies. I make a huge batch which is then either eaten as lunch and dinner for the next few days, or frozen in an assortment of plastic containers. I find the trouble with freezing a large quantity of the [...] More |
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Chicken roulade with proscuitto, sage and garlicThis recipe is an adaptation of one originating from an ex head chef, Gary Sweetman. I can’t actually remember the original because I have changed it each time to suit the occasion. This recipe is fantastic for catering a party because it can be prepared in advance and the ingredients are in one component so [...] More |
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