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Cookbook Confidential

Cretan Summer salad with fresh cheese and traditional rusks

— 3 medium, ripe red tomatoes, cut into bite-sized pieces — 1 crisp cucumber, peeled, cut in half lengthways and then into thin half-moon pieces — 1 green pepper, halved and sliced — 1 small […]

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Lamb & pearl barley stew & fresh herb gremolata

SERVES 4-6   A substantial pot of stew fortified with pearl barley, this is really good with lots of gremolata sprinkled over the top. Irish stew is the classic one pot dish, the recipe for […]

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Black Bean Tofu & Baby Pak Choi

  Serves 4 as a side 15 min 8 min   kcal — 397 carbs — 53.4g protein — 15.4g fat — 14.0g   I add a touch of a good-quality yellow bean sauce to […]

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SPRING VEGETABLE TART WITH MUSTARD CREAM AND WATERCRESS

Wonderful as a vegetarian centrepiece for a springtime smörgåsbord, or as an accompaniment to fish and meat dishes, this puff pastry tart using seasonal baby veg tastes as delicious as it looks.   serves 6-8 […]

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CARROT TOP PESTO & COUSCOUS SALAD

This recipe makes use of the leafy greens on top of bunched carrots that are typically thrown away. If your carrots didn’t come with any, use spinach or any other soft leafy greens, or extra […]

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Prawns with Ouzo, Orzo and Courgette

Serves 4   A Cretan salad is in fact very similar to the well-known Greek salad, but has goat’s curd instead of feta as well as broken Cretan barley rusks. Sometimes you may also find […]

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