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    Apple, goat’s cheese, honey & hazelnut tarts

    Vaguely based on a Cretan pastry (and approved, much to my relief, by my Greek friend Vana), these sumptuous little pies showcase. The versatility and honeyed sweetness of quince. Historically, quince has made a perfect partner for cheese (think of membrillo), and here it nestles perfectly on a cloud-like bed of feta and ricotta. I […] More

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    Mango, lime & cardamom frozen yoghurt

    Although the season for Alphonso mangoes is cruelly fleeting, there is hope for those of us who believe true happiness is a turmeric-yellow mouth and a trickle of mango juice down the forearm. The canned purée – available in most Asian grocers and the World Food aisle of some supermarkets – captures the sunny sweetness […] More

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    Giant couscous tabbouleh with fresh apricots

    This is not an authentic tabbouleh – there is no bulgur wheat and nowhere near the requisite quantity of parsley. Instead, I’ve used wholewheat giant couscous, which I love for its nutty flavor and big, toothsome grains. The recipe is inspired by the flavors of Middle Eastern salads: the crunch of cucumber, the fragrance of […] More

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    Baked salmon Cambodian Amok

    One of my best memories from a trip to Cambodia several years ago was stopping at a little restaurant stall near one of the most famous Angkor Wat temples. We were sweaty, dusty, and exhausted after clambering around the temple after the temple in the sweltering heat, and allowed our tuk-tuk driver to take us […] More