Food & Drink
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Bomee Ki's Kugelhopf madeleines recipe
The Week Recommends Fluffy, sweet sponge cakes with a zesty, rum twist
By Rebekah Evans, The Week UK Published
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Earl Grey roast salmon recipe
The Week Recommends Aromatic and zesty, this flaky fish is a perfect centrepiece on any dinner table
By The Week UK Published
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Ozempic menus: how weight-loss jabs are changing restaurants
In The Spotlight Reduced appetites mean a shift towards smaller portions
By Chas Newkey-Burden, The Week UK Published
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The rise of bakery tourism
The Week Recommends From honey buns to yuzu orange jaffa cakes, 'show-stopping' sweet treats are worth travelling for
By Irenie Forshaw, The Week UK Published
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Broccoli and cashew stir-fry recipe
The Week Recommends This nutty dish is a satisfying vegetarian option
By The Week UK Published
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Floral afternoon teas to enjoy during the Chelsea Flower Show
The Week Recommends These are the prettiest spots in the city to savour a traditional treat
By Irenie Forshaw, The Week UK Published
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Soju: where to start with South Korea's national spirit
The Week Recommends The rice-based drink can replace gin or vodka in traditional cocktails for a refreshing twist on the classics
By Irenie Forshaw, The Week UK Last updated
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Spain's love of sunflower seeds is wrecking its football stadiums
Under the Radar One club controversially bans 'national vice' as discarded 'pipas' shells block drains and erode concrete
By Harriet Marsden, The Week UK Published
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Dark chocolate macadamia cookies recipe
The Week Recommends These one-bowl cookies will melt in your mouth
By The Week Staff Published
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Taz Sarhane's mallard with pine nut sauce and boulangère potatoes
The Week Recommends Bold duck, crispy potatoes and silky pine-nut sauce come together in this earthy yet refined dish
By Rebekah Evans, The Week UK Published
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Cambodian pork and rice recipe
The Week Recommends This street-food dish is traditionally eaten for breakfast, but makes a delicious dinner, too
By Rebekah Evans, The Week UK Published
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One great cookbook: 'I Dream of Dinner (so you don't have to)'
The Week Recommends The endless ease and versatility of a painless dinner
By Scott Hocker, The Week US Published
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Courgette and dill fritters (ijjeh bil koussa wel shoumar) recipe
The Week Recommends These deliciously crispy fritters are a Lebanese staple
By The Week Staff Published
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Best marmalades in the world
The Week Recommends From World Marmalade Awards-winning yuzu and pear to thick-cut Seville standouts
By Irenie Forshaw, The Week UK Published
The Week Recommends