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Restaurant recipe: OXO Tower's barbecued squid with Thai basil watermelon...
The iconic South Bank restaurant serves up this fiery and refreshing seafood recipe.
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Mark Hix: Making the cut
In defence of the traditional British roast, celebrity chef Mark Hix carves up a feast and explains why he's had his fill of gastropubs.
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London restaurant recipe: Wright Brothers' fish pie
Wright Brothers Oyster & Porter House in Borough shares its fish pie recipe, a perfect dish for miserable winter weather.
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London restaurant recipe: HIX at The Albemarle's ginger parkin
A perfect choice during cold weather, this traditional British dessert from HIX at The Albemarle is enlivened by a kick of potent ginger.
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London restaurant recipe: The Botanist's caramelised apple pancakes
The Botanist at Sloane Square shares the quick and easy recipe for these fancy, French-style pancakes.
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London restaurant recipe: Massimo's Linguine alla Carmelo
Massimo Riccioli shares the recipe for Linguine alla Carmelo, a simple but special seafood dish and a longstanding Riccioli family favourite.
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Catalan cuisine through history
In her new book Claudia Roden explores the rich history of Spanish cuisine. Here she looks at the influences from Africa, France and Arabia on Catalan food.
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Stevie Parle's favourite spring recipes
At his restaurant Dock Kitchen, Stevie Parle serves recipes from people that he met on his travels. In an extract from his new book, he chooses his favourite spring recipes.
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Iraqi white bean soup
A warming, exotic soup of cannellini beans, tomatoes and an arabic spice blend.
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Asparagus thoran
Stevie's Parles take on this fast-cooked south Indian dish, made with asparagus.
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Pear, hazelnut and rosemary tart
Stevie Parle's take on a classic almond tart, with pears, hazelnut and rosemary.
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Raw asparagus with skordalia, prosciutto and za'atar
Stevie Parle's Australian-inspired dish of raw asparagus served on skordalia with torn prosciutto and za'atar.
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Restaurant recipe: Quilon's baked yoghurt
Michelin-starred Indian restaurant Quilon shares its refreshingly simple recipe for light and fruity baked yoghurt.
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It's time to appreciate offal
Time to get over that fear of offal and start enjoying everything an animal has to offer the dinner table.
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