R
o
sie Birkett
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India revisited: Mumbai’s Irani Cafes for The Guardian
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My (Uyen Luu’s) Vietnamese Kitchen
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Food Styling Experiment: Persian pavlova; lamb shank curry; mackerel en papillotes; clams, and tonka bean chilli truffles
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Christmas preserves: clementine and Campari marmalade
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Brixton one pot fabada
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A winter’s feast: slow roasted rosemary lamb shoulder, Jansson’s Temptation and kale salad
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Warm salad of roasted aubergine and broccoli with anchovy lemon dressing
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Danish oyster boot camp (look away now if you don’t like oysters)
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