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Blackberry and Apple Tarts with Ribena-Plus
With autumn rolling in, apples and blackberries are turning ripe for the picking! These simple Apple & Blackberry Tarts – with added Ribena Plus – are the perfect treat to make after a morning of...
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Veggie Pasta Bake with an ‘Applewood Spreadable’ Smoky Twist
I’m a big fan of smoked cheese. It’s wonderful melted for use as a dip for crudites, glorious on an oat cracker, fantastic on toast. I use it to give pasta sauces a savoury, smoky twist; or as a...
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Fig, Roasted Red Pepper and Red Onion Chutney Tart with ‘Applewood Spreadable’
This very-simple-to-assemble puf pastry tart is a vegetarian’s dream. It’s both sweet and savoury and packed with bags of flavour. The Appplewood Spreadable base gives the tart a creamy smokiness, and...
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Apple and Celeriac Soup with Bacon Bits and a Smoky Twist
This is a great winter-warming soup. It’s fresh and tangy, smooth and clean – and very simple to make. I whisked in a tablespoon of Applewood Spreadable smoked cheese to give it a velvety smoky twist...
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Theo Randall’s Porcini, Tomatoes and Cream Sauce for Pasta
This pasta sauce recipe comes from Theo Randall’s ‘Pasta’ book. It is very rich and sweet and tomatoey. Totally delicious. Theo says: “When you add the cream to this dish, it’s best to let it cook...
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The Curry Guy’s Super-Authentic Indian Restaurant Curry Sauce Base
How many of us have come home from our favourite Indian restaurant and thought: “I wish I could cook, a curry like that?’ I’ve done it many times – and many times I’ve tried to re-create that truly...
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Perfect Cauliflower Cheese Bake with Cote de Boeuf Steak
My wife’s favourite accompaniment to a roast dinner or juicy steak is cauliflower cheese. She claims hers is better than mine – but (whisper it) she’s wrong! THIS is the best cauliflower cheese recipe...
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Baked Portobello Mushrooms with ‘Barber’s’ Cheddar & Onion Stuffing
As a cheese fiend, I’ve been keen to get my hands on some Barber’s 1833 Vintage Reserve Cheddar ever since in won last year’s gold medal at the World Cheese Awards. I’ve now got some, and it is a joy:...
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A glut of garlic? Make garlic confit
I returned from our family holiday in France recently with a string of garlic bulbs bought from an artisan market. These were young bulbs, still a bit green at the tips, but nevertheless, there were...
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Goat’s Cheese and Beetroot Tartlets with ‘Spice Tailor’ Papaya Chutni...
It’s National Curry Week (13-19 October 2014) and I’m getting involved with a week of Indian recipes inspired – and facilitated – by TV chef Anjum Anand’s Spice Tailor chutnis (which is the Hindi...
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