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Recipe of the week: tomato, bean and pasta soup
The Week Recommends This hearty, comforting dish can be served with a few croutons or some crusty bread
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Recipe of the week: miso mushroom ‘toasts’ by Bake Off’s Crystelle Pereira
The Week Recommends This Veganuary-inspired recipe uses shop-bought sweet potato hash browns
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Recipe of the week: apple frangipane
The Week Recommends This is an easy, versatile recipe that can be made with whatever fruit is available
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Recipe: crispy chicken wings by TOCA Social’s Ross Clarke
The Week Recommends Sharp pickle juice cuts through the comforting flavours of these wondrous wings
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Recipe of the week: Clementine Sussex pond pudding by Olivia Potts
The Week Recommends The thin-skinned clementine makes a delightful alternative to the traditional lemon
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Recipe of the week: potato pancakes, smoked eel, poached eggs and horseradish
The Week Recommends Many of the components of these blini-like pancakes can be made in advance
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Recipe: Roscón de Reyes cake by Omar Allibhoy
The Week Recommends The Spanish ‘King’s Cake’ is traditionally eaten on the day of the Epiphany
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Veganuary 2023: nine of the best plant-based and vegan cookbooks
The Week Recommends Thousands of people are set to switch to meat- and dairy-free diets this January – and throughout the year
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23 recipes for New Year’s Eve cocktails and party drinks
The Week Recommends Celebrate the countdown in style with these perfect party mixes
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Recipes for Christmas and turkey leftovers
The Week Recommends Make your festive feast last even longer this year with these expert tips and recipes
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Christmas dessert recipe: mince pie turnovers
The Week Recommends Impress guests with these mini treats that are a fun twist on the classic Christmas dessert
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Christmas dessert recipe: Bûche de Noël yule log
The Week Recommends An easy-to-make chocolate and cherry Christmas log by French chef Cyril Lignac
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Recipe of the week: the assassin’s spaghetti by Nadia Caterina Munn
The Week Recommends This cult recipe from Puglia involves cooking pasta like risotto
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Recipe of the week: Jacob Kenedy’s tagliolini with butter and truffle
The Week Recommends This adaptation of a Piedmont favourite is served with a poached egg yolk on top
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