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Food magazine recipes
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Helda bean salad with anchovy dressing
Blackberry spuma
Blackberry & pistachio tart
Blue cheese & butter bean salad with blackberry vinaigrette
Confit garlic spread
Smoked trout & green toum salad
Plum & ginger ‘soft serve’ ice cream
Spiced chicken & sweetcorn tacos
Harissa lentils with salmon
Vietnamese-style prawn baguette
Watermelon, tofu & rice noodle salad
Cinnamon French toast with banana, caramel & pecan gelato
Passion fruit & ginger nut tartlets
Yogurt panna cotta with croissant biscotti
Clotted cream rice pudding with blueberry compote
Nectarine, salted honey & sesame pavlova
Upside-down apricot, pistachio & olive oil cake
Smashed marinated olives
Olive oil flatbreads
Aperol spritz
The Hugo
Dirty martini spritz
Rosé-y spritz
Crisps tortilla
Antipasti flatbreads
Salami ragù
Turkish-style watermelon salad
Lebanese-style fish ‘risotto’ with toasted nuts (sayyadiyeh)
Sailor's clams (almejas a la marinera)
Carrot and pineapple muffins
Carrot and peanut butter salad
Sweetcorn and halloumi 'polenta' with prawns
Charred corn with chilli, lime and mint butter
Creamy corn pasta
Sticky chicken and plum traybake
Plum and wild rice salad
Fennel and ricotta tarte tatin
Chilled fennel and tomato soup
Fennel, orange and salmon salad
Jam lattice tart
Chicken salad with chilli tahini dressing
Peperonata toast with jammy eggs & capers
Korean-style prawn pancakes
Sea bass, fennel & cannellini bean traybake
Cashew-crusted tofu & apple som tam-style salad
Minted courgette & mascarpone pasta
Fig & basil pasta salad
Vanilla figs with yogurt & oaty crunch
Charred beans with chilli & garlic
Spiced chicken & bean stew
Garlicky slow-cooked pork belly
Confit tomatoes
Green olive & lemon salsa
Super greens vignole with lamb steaks