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ANGLO-ASIAN LAMB SALAD
- Posted by Nigella
I love the tangy fire of Thai cooking; I love equally the traditional English partnership of lamb with redcurrant and mint. I just… Read on
PASTA WITH HAM, PEAS AND CREAM
- Posted by Nigella
I seem to remember that when I lived in Florence this pasta - with the cream, the peas, the ham - went under the name "alla Medici".… Read on
SAKE STEAK AND RICE
- Posted by Nigella
Like all old favourites, this changes pretty well every time I cook it. Sometimes I use the sake, both in the marinade and the fluid… Read on
SEA BASS WITH SAFFRON, SHERRY AND PINENUTS
- Posted by Nigella
Consider this simply a guide: use other fish fillets if you like, or indeed substitute chicken breasts; just remember they'll need… Read on
THAI CRUMBLED BEEF IN LETTUCE WRAPS
- Posted by Nigella
One of the joys of this is how easy and quick it is to make. If you're having people over to dinner midweek, you could make this as… Read on
RED SEASONAL SALAD
- Posted by Nigella
For someone who’s never been to Vietnam, I am piling up quite a few recipes which are Vietnamese in inspiration if not origin.… Read on
COXINHA
- Posted by Nigella
Although a regular coxinha really is the size and shape of a pear, these are mini versions, and you can get a fabulous 70 out of not… Read on
MOSCOW CHICKEN
- Posted by lindy
Suitable as a supper or main course this delicious creamy chicken is a recipe given to me by a Russian friend Read on
BONNIE'S DEAD EASY CHICKEN PAPILLOTE
- Posted by sydneygirl
This dish is simply chicken and vegetable parcels baked in the oven. This looks like an impressive dish when served, but in truth… Read on