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The night before Christmas can be a great time to get a few friends around for a gentle knees-up, before or after midnight mass (if you go, that is). I always think that a really good Christmas Eve sort of rolls into Christmas Day, in the sense that
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For this season's food and drink special, I thought it would be fun to turn the tables on the magazine's two restaurant critics, Tracey MacLeod and John Walsh, and see how good their cooking skills are under pressure. I devised a Masterchef-style,
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One young vegetable you won't see at the supermarkets is purple sprouting broccoli, a variety of broccoli with purple florets and many thin stems, as opposed to the tree-like shape of Italica broccoli. They are delicate and do well with a light steam
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You can serve this dish either as a starter or even as a main course, on toast rubbed with a little garlic. Related articles 1-2tbsp extra virgin rapeseed or olive oil Salt and freshly ground black pepper Cook the broccoli in boiling salted water for
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Jason Lowe Fried duck egg with sprouting broccoli and anchovies This is a kind of vegetarian version of the fantastic soft-shell crab I often order in Yauatcha in Soho. I'm totally hooked, as you have probably gathered by now, on Doves Farm gluten-
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Some sprouting broccoli can have really woody stalks, but don't be tempted to use them for the puree or they will block your blender. You can also add a dash of vincotto for extra zing if you wish. A little vegetable or corn oil for grilling Salt and
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A bone-chilling easterly wind was blowing in off the misty Wash yesterday past North Sea Camp, the open prison which once incarcerated Lord Archer, and across the flat fields. Normally, at this time of year, these fertile acres would be a hive of
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Treviso or Trevisiano, trimmed and washed 2tbsp capers, washed 120g Gorgonzola Salt and freshly ground black pepper For the dressing Related articles 1tbsp chardonnay vinegar or another good-quality white-wine vinegar 1tsp Dijon mustard 4tbsp olive
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Allotments fail to deliver on the promise of escape from real life A few days ago, on a whim, I popped into my old allotment, in Dulwich, south London, to see what had become of the plot my girlfriend and I had tended for three years, until 2008. The
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Sea salt and freshly ground black pepper 1 red onion, outer skin removed and sliced into 1/8-inch rounds 2 tbsp balsamic vinegar 1 bunch of sprouting broccoli, washed, patted dry and sliced into six long slices, including the stems and outer leaves
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