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Recipe of the week: prawn, spring onion and curry leaf pancakes
The Week Recommends These prawn pancakes are an unusual marriage of Korean and Indian traditions
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Easter recipe: Adam Smith’s salt baked lamb shoulder
The Week Recommends A tasty and fresh dish served with an English feta, cucumber and mint salad
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Recipe: Niamh Larkin’s Easter egg chocolate cake pops
The Week Recommends The perfect way to use up your chocolate over the weekend
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Easter recipe: Cyril Lignac’s chimichurri lamb chops with peas
The Week Recommends This is an Easter lamb main course with a difference
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Easter recipe: Charlie Hibbert’s egg, leeks and shaved truffle
The Week Recommends A springtime dish which makes an ideal brunch or lunch
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Recipe of the week: hake and soft tomatoes with chilli butter
The Week Recommends The tomatoes turn into something special with the fish and the chilli butter
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Recipe: chicken tikka masala fries by Ayesha Razak
The Week Recommends The founder of My Big Fat Halal Blog shares her recipe for not so basic loaded fries
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Recipe of the week: rhubarb and almond cake
The Week Recommends If rhubarb isn’t in season, you can use raspberries, blackberries or even blueberries for this versatile cake
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Recipe of the week: lu rou fan
The Week Recommends This dish from Taiwan is the ultimate comfort food
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Richard Corrigan’s favourite Irish recipes for St Patrick’s Day
The Week Recommends The Irish chef shares his recipes for soda bread, classic Irish stew, and honey and stout tart
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Recipe: ultimate clam chowder by Matunuck Oyster Bar
The Week Recommends This briny broth is the ultimate comfort food – perfect on a cold day
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Drink like the stars: five celebrity-backed alcohol brands
The Week Recommends Tipples with star appeal – from Brad Pitt’s Oscars champagne to Kylie’s prosecco
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Recipe of the week: gigantes (white butter beans) with spinach and chard
The Week Recommends Using high-quality dried beans is important for this Greek dish
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Recipe of the week: Ayurvedic ‘Jewish penicillin’ by Dr Rupy Aujla
The Week Recommends This nourishing broth has a great collection of spices and plenty of warming flavours
The Week Recommends
