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Meera Sodha’s vegan recipe for leek, herb and almond tabbouleh

In my kitchen, I have both assets and liabilities. The assets are (usually) dependable store-cupboard ingredients that I can really throw around and they’ll still behave by transforming into a

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Meltdown: Ravneet Gill’s recipes for using up Easter egg chocolate

Can you bake with Easter egg chocolate? Sure you can. After getting my hands on a variety of Easter eggs this year (dark chocolate, caramelised white chocolate, orange-flavoured, nougat-filled mini

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Darling spuds: how to grow potatoes

When it comes to potatoes, I show no restraint. They are one of the easiest things to grow – you put one in and you’re guaranteed to get many back.

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Tamal Ray’s recipe for Japanese pistachio cheesecake with cherries in syrup

Lightness is what comes to mind when I think of Japanese cheesecake. A foam of glossy meringue is stirred through beaten egg yolks and cream cheese, and then gently baked

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Interesting wines from ‘man-made’ grape varieties

Nu.Vo.Té, Vin de France 2020 (£9.95, fieldandfawcett.co.uk) The world is not short of wine grape varieties. Wine Grapes, the magnificently authoritative reference book on the subject published in 2012, features

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Celebrate Easter with three of the best books about chocolate

Happy Easter! Obviously today is about Jesus and stuff (I can say this ’cos I’m a Catholic), but for some of you, it will largely be about chocolate. There’s little

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Tongs at the ready for a spicier barbecue season this summer

Whatever the rights or tongs of the great British barbecue, retailers and food experts are predicting that the season will come with, well, extra seasoning this year as sales of

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