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SO you have invited half the world to your forthcoming barbecue and want to offer something a little more sophisticated than cans of beer and a box of wine!
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THIS is a delicious vegetarian-style dish that is packed with lots of flavour thanks to the red onions, thyme and lemony goat’s cheese, served on a base of crispy puff pastry with a little salad.
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NOW, correct me if I’m wrong, but doesn’t everyone think that THEIR crème brulee recipe is the best on the block?
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THERE’S nothing quite so delicious as a piece of succulent beef.
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THIS little dessert is great to make in advance and store in one of those superb little Le Parfait jars (they cost peanuts), because you can seal the lids and pop them in the fridge until you are good to go
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THIS is a great spring dish which we often serve at the City of Manchester Stadium Ladies’ Luncheons.
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THIS dish came about at the end of one summer when I had a huge surplus of ripe and fragrant red tomatoes and I wanted to capture their clean flavour.
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THIS is a great dish for lunchtime as it is tasty and satisfying without being too filling. In fact, it’s a popular favourite at the City of Manchester Stadium’s Ladies Luncheon.
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I STARTED to explore liquorice as an ingredient about five years ago after having been invited to be a judge at the Pontefract Liquorice Festival.
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THIS has got to be one of my favourite recipes, which really hits home when it comes to the flavours. Hence the name, The Three Bears – with daddy, mummy and baby flavours all in the one dish.
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COCKTAILS and dreamy desserts make for a delicious pairing and a great way to end a meal – they also come together to conclude this series of recipes from the Grill on the Alley.
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AT this time of year you’ll find spring lamb on the menu; served with a light, fresh tasting barley and minted pea “risotto”.
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YELLOW curry is usually milder, richer and creamier than red or green varieties.
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SUPPER is defined in some English dialects as “dinner eaten at night” or as “a drinker – one who sups.”
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CONSOMMÉ is a classic clear broth: rich and intensely flavoured, it may be simple in appearance but it actually employs one or two culinary techniques that may be new to you.
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Charlie Williams wrote: 4 days 22 hours ago
I ordered the initial introduction offer from Molly, and I must admit there wasn't a single bottle I would call average. It was 12 bottles of the best wine I have ever tasted, and I am now hooked. Can't wait to see what wines they are showing at their wine tasting on Wednesday in Hale Village.
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