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Crab and egg yolk raviolo, Noilly Prat butter sauce – FAIL

It's been a while since I last made my own fresh pasta, let alone raviolo. Nonetheless, today, for a family lunch, I set myself the somewhat challenging task of filling pasta with seasoned crabmeat and an individual egg yolk. Oh, how the passing of time conceals the true challenge that this is! All was seemingly…
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Kumquat, walnut, olive oil and Campari cake

It was a miserable grey and rainy day in London on Sunday; in the absence of gardening friendly blue sky that was forecast, I opted for a spot of indoor baking instead. As this baking was unplanned, I had to be inventive, looking in all the cupboards for cake making inspiration. I opted for an…
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Celebrate Burns night with my Cullen skink

With Burn’s night only a few days away, why not enjoy a taste of Scotland with my Cullen Skink recipe! I discovered Cullen skink in Scotland when I was a student at St Andrews University. Although traditionally more of a soup that originated from the small village of Cullen, I think it also makes a…
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Beef stifado 

The cold weather is set to continue for a few days so why not make a batch of my beef stifado to keep you going?   This is an aromatic sweet and sour stew from Greece. The beef needs marinating overnight but once that's done, you're good to go. Perfect for freezer filling too! Serves…
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Catalan fish stew 

Ground nuts in this fish stew enrich its smoky tomatoey sauce. The sauce can be made ahead and then the fish added at the last minute just before you want to serve it. Makes life easy!  Serves 4  4 tbsp extra virgin olive oil 6 cloves garlic, finely sliced ½ tsp crushed dried chillies 1…
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Beetroot, parsnip, miso & sesame slaw 

I love a good slaw, everything from a classic cabbage, carrot and mayo number to something with a more Asian twist. After a long drive back from Durham, and the need for a quick something to go alongside some sticky (shop bought (shock horror)) beef short ribs, I decided to whip together this quick take…
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Vietnamese beef stew with star anis

The inspiration for this dish comes from the very talented Uyen Luu whose acclaimed supper clubs and food styling have been credited widely.  After seeing many a beautiful post on Instagram, I sought out her cookbook 'My Vietnamese Kitchen'.  It was actually her beef stew with star anis that caught my attention as someone who's rather…
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A Mexican gastronomic and cultural adventure with Kitchen Theory 

The choice of restaurants and bars in London is fantastic, but at times, can seem somewhat overwhelming. It was in this context, last Friday afternoon, that I found myself trawling the Internet for dinner inspiration and came across a Mexican event run by Kitchen Theory.  Kitchen Theory is a collaborative gastronomic project founded by Jozef…
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