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    Roast duck Thai red curry Sesame-crusted tuna rice bowl

    This is neither sushi nor poke, but is inspired by both of those wonderful things, as well as the addictive interplay of textures that I so love about Japanese food. I have used persimmon for the salsa, both because it is a sadly underrated fruit and because its mellow crunch works perfectly with other Japanese […] More

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    Stir-fried pineapple Very green quinoa

    I asked my best friend and her husband to test this recipe for me. She told me a few days later that they had made it, enjoyed it for dinner, and put the remaining portions in the fridge for lunch the next day … only to devour them half an hour later. I couldn’t ask […] More

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    Pumpkin, fig & goat’s cheese tart

    Combining much of what I love about Middle Eastern and North African cooking in a plethora of moreish little parcels, this recipe actually showcases three different Mediterranean fruits: date, lemon, and pomegranate. Dates add a wonderful rich sweetness that balances the slightly sulphuric bitterness of roasted cauliflower, while preserved lemons – a salty staple of […] More

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    Grilled harissa chicken Recipe Essay Done

    There are a few different components here, but everything is very easy to prepare and the finished dish would make an impressive dinner party main course. I always think cherries are better suited to savory than sweet dishes: here, they pair beautifully with tart vinegar and lemon juice, the addition of star anise complementing the […] More

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    Papaya avocado & feta salad Roast duck Thai red curry

    Yes, it may be called ‘roast duck Thai red curry with lychees’ in this book, but in my house, this is referred to simply as ‘delicious duck curry’, which hopefully tells you everything you need to know about it. Pairing the dense, rich flesh of duck with the delicate perfume and soft spring of lychees […] More