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Tourangelle-style pork with prunes recipe
The Week Recommends This traditional, rustic dish is a French classic
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One great cookbook: Joshua McFadden’s ‘Six Seasons of Pasta’
the week recommends The pasta you know and love. But ever so much better.
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Egg-fried rice
The Week Recommends This tasty dish will serve you well on your Chinese cookery journey
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Ultimate pasta alla Norma
The Week Recommends White miso enriches the flavour of this classic pasta dish
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Luke Larsson’s prawn and pomelo salad
The Week Recommends Pomelo-sweetened prawns meet spicy dressing and herbs in a sharp Thai salad
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Courgette and leek ijeh (Arabic frittata) recipe
The Week Recommends Soft leeks, tender courgette, and fragrant spices make a crisp frittata
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Tips and tricks for Veganuary
The Week Recommends Here are some of our best recommendations for a plant-based start to the year
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Prickly pear juice recipe
The Week Recommends Jewel-toned, natural juice is a thirst-quenching treat
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7 recipes that meet you wherever you are during winter
the week recommends Low-key January and decadent holiday eating are all accounted for
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7 hot cocktails to warm you across all of winter
the week recommends Toddies, yes. But also booze-free atole and spiked hot chocolate.
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9 new cookbooks begging to be put to good winter use
the week recommends Booze-free drinks, the magic versatility of breadcrumbs and Japanese one-pot cooking
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How to make the most of chestnuts
The Week Recommends These versatile nuts have way more to offer than Nat King Cole ever let on
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One great cookbook: ‘More Than Cake’
the week recommends The power of pastry brought to inspired life
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The rise of tinned beans
The Week Recommends Protein-packed, affordable and easy to cook with, the humble legume is having a moment
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