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Chef

Recipe of the week: Black garlic

Recipe of the week: Black garlic

Black garlic is one of the easiest recipes in this book. The process runs itself, and while it’s good to check on the progress as you go, there isn’t much, if any, tending to be done. Read more
Book review: The Noma Guide to Fermentation

Book review: The Noma Guide to Fermentation

One theory of how leavened bread was invented is that an ancient Egyptian accidently left a mix on the side, which picked up naturally occurring yeast spores. René Redzepi of the two-Michelin-starred Noma in Co ... Read more
Menuwatch: The Little Fish Market

Menuwatch: The Little Fish Market

With an ever-changing menu of sustainable seafood and a team with some impressive credentials, this tiny Brighton local favourite is ready for fame. Lisa Jenkins reports Read more
Book review: Salt by Paul Foster

Book review: Salt by Paul Foster

Salt is a weighty debut from recently Michelin-starred chef Paul Foster in terms of both its size and content. The recipes showcase the beautifully delicate and technical dishes that have seen the restaurant re ... Read more
Home-grown harvest: Alliums

Home-grown harvest: Alliums

Probably the most common ingredient of all in professional and home cooking alike, the onion family brings an unbeatable depth and sweetness to savoury dishes, with the shallot’s delicacy and versatility being ... Read more
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