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Although I have called this incredible dip roquamole, I think it may be better made with a less illustrious bleu. St Agur out of a… Read on

Of all my reliable standbys, this is one of the speediest. Of course there's more to it, I'm too greedy to settle for mere efficiency.… Read on

Since you never know when you might be in urgent need of a crumble, I make up enough topping for at least 4 of these and let it sit… Read on

This is one of the easiest suppers to make, but somehow, however much I know this, it always surprises me. Not in the cooking, so… Read on

I've always thought one of the best ways to eat duck was as the Chinese do, but I had never thought it would be so easy to cook. I… Read on

This recipe says it all. You need no more than a few minutes to load up a couple of freezer bags with ribs and chicken, oils and unguents… Read on

This recipe uses bottled fresh pomegranate juice to encourage the strawberries to ooze out their fragrant summery juices. If you're… Read on

Goujons have fallen from grace, but it is hard to work out why. The crunch of the breadcrumb casing, the tender, yielding softness… Read on

This must be the fastest way there is to create a culinary sensation. You do scarcely a thing - just dibble some salmon steaks in… Read on

However much people have eaten, there is always, I've noticed, room for a brownie. This is a different kind of a brownie, most definitely… Read on

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