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Recipe of the week: wild rocket risotto

Recipe of the week: wild rocket risotto

Wild rocket has a sharpness and heat to it that you just don’t get from freshly planted rocket seedlings. The wonderful creaminess of risotto mellows out the rocket’s bite. Serve with lots of Parmesan and a cri ... Read more
Recipe of the week: Pistachio green mole

Recipe of the week: Pistachio green mole

Mole comes from the Nahuatl word mol-li, which means salsa or sauce. Many think of mole poblano (or “the chocolate sauce”) as the only kind of mole, but there are hundreds of moles that vary widely in style. Read more
Book review: Restaurant Nathan Outlaw

Book review: Restaurant Nathan Outlaw

It’s the most decorated fish restaurant in the UK with two Michelin stars, four AA rosettes and the top spot in the current Good Food Guide, and now Restaurant Nathan Outlaw has its own self-titled cookery book ... Read more
Recipe of the week: Plov

Recipe of the week: Plov

Plov (or pilau) needs no introduction. Originating in India and Persia, this fragrant meat and rice dish became widespread in central Asia and the Caucasus and has myriad variations. Read more
Book review: The Vinegar Cupboard

Book review: The Vinegar Cupboard

The publication of The Vinegar Cupboard could not be more timely. This staple ingredient is experiencing something of a culinary revival as the result of an upsurge of interest in fermentation, good gut health ... Read more
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