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Ragu
This is our version of Ragu. It is a wonderful braise to make on the weekend and is also great for a dinner party because it can be prepared in advance. A really versatile Ragu that can be used as the...
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Ricotta Gnocchi with two sauces
Add potato, the experts insist; it must be baked not boiled, skinned not peeled, waxy yellow not white, riced with a ricer not mashed and no doubt is only perfect when baked, dancing naked around the...
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Warm Yoghurt, Pea & Pinenut Shell Pasta
This recipe is from the cookbook Jerusalem by London chef’s and food purveyors Yotam Ottolenghi and Sami Tamimi. It is a beautiful book that has a range of exotic and classic recipes from the middle...
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