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Lamb shawarma, or Mother’s Day lunch

Lamb shawarma, or Mother’s Day lunch

It’s Mother’s Day today. It’s a bittersweet experience, the pleasure of seeing our kids with their homemade cards and bunches of daffodils tinged with the regret of not being able to give my own mum the same things, not being able to hug her and tell her I love her any more
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Braised neck of lamb with apricots and cinnamon

Braised neck of lamb with apricots and cinnamon

Most of the time, I use fairly standard cuts of meat, the usual things that you find anywhere and everywhere, but the advantage of shopping at a proper butcher’s is that there’ll often be some odd bits on offer
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Malai gosht, or lamb or mutton with cream

Malai gosht, or lamb or mutton with cream

Curries made with cream have a richer, silkier feel than those made with yoghurt. The sauce tends to be reduced so that it clings to the meat, a thick coating of intensely flavoured cream encasing chunks of tender lamb or mutton
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Latkes

Latkes

There are many variations on this simple pancake-style potato dish, from the Scandinavian rosti, through Polish and Czech versions, landing on an Israeli interpretation, the latke, a Hanukah staple and speciality
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Pork, sage and black pudding stuffing

Pork, sage and black pudding stuffing

Christmas dinner is a fairly standard meal. Tradition dictates that it mustn’t vary much … turkey, roast potatoes, a couple of vegetables, some things like cranberry sauce that nobody really likes and stuffing
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Baklava

Baklava

Leanne Kitchen’s Turkey has a piece in it about baklava, but no recipe. Kitchen declined to include one, because baklava is one of those things that’s best done professionally, by people who make it all the time, using those generations-old recipes and techniques that will live forever
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Pork belly braised in beer, with Cajun spices

Pork belly braised in beer, with Cajun spices

It’s good to plan ahead, and it’s even better to have something substantial sitting in the fridge ready to go for those ‘look, it’s been a long day, can’t really be bothered cooking anything at all’ kind of nights, of which, in December there are oh-so-many
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Slow cooked oxtail pie, with suet crust pastry

Slow cooked oxtail pie, with suet crust pastry

So, cold isn’t it. All of a sudden, those rolled pieces of brisket and the big slabs of pork belly in the butcher’s window don’t seem like such a bad idea
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Chicken sofrito

Chicken sofrito

A lot of the food I cook at the moment is about convenience. Not ‘convenience’ in the sense of ‘piercing the film on some ready meal and throwing it into a microwave’, but convenience in terms of getting the best results with the least effort
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Lekach, or Jewish honey cake

Lekach, or Jewish honey cake

This honey cake originated in Germany in the Middle Ages, and became a staple of the Jewish kitchen, finding a place as the traditional cake of Rosh Hashanah, the Jewish New Year
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Rabbit with mustard

Rabbit with mustard

Rabbit is vastly under-rated. It’s cheap, tasty, plentiful and versatile, but not very widely eaten. This should change
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Red’s True Barbecue, Leeds

Red’s True Barbecue, Leeds

When did slow-cooked barbecued ribs become the unofficial signature dish for the whole of Leeds. I don’t know, but I’m not complaining, and even though I exaggerate slightly, there do seem to be loads of rib joints springing up all over the city
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Beef Rendang

Beef Rendang

Hype cycles are the invention of a big American technology consultancy firm who use them to show the way very new types of technology move from ‘stupid idea, it’ll never work’ right through to general acceptance as something that just ‘is’
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Fat: An Appreciation of a Misunderstood Ingredient with Recipes, by Jennifer McLagan

Fat: An Appreciation of a Misunderstood Ingredient with Recipes, by Jennifer McLagan

The last book I read by Jennifer McLagan was about offal and other often overlooked cuts of meat. This book, Fat
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Nagoya tebasaki, or deep-fried Japanese chicken wings

Nagoya tebasaki, or deep-fried Japanese chicken wings

It’s often the odd cuts of meat that offer the most interesting possibilities to the chin the kitchen, the parts of the animal that are sometimes viewed as little more that waste in waiting
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Horse meat, and where your food comes from

Horse meat, and where your food comes from

The scandal of horse meat being surreptitiously sneaked into a variety of products that should have contained beef continues to dominate the news, with daily revelations about fraud and generally shoddy practice in the food industry
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Cracked black pepper ice cream

Cracked black pepper ice cream

I had a minor disaster the other day.  I’d been away on a business trip for a couple of days, but before I went, I made a couple of batches of ice cream
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Japanese Soul Cooking, by Tadashi Ono and Harris Salat

Japanese Soul Cooking, by Tadashi Ono and Harris Salat

Japanese food has a reputation for being different and difficult, mainly because that very difference helps to create an illusion of difficulty … it’s a kind of self-perpetuating myth