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It has to be said that this is always going to be a matter of personal taste according to how much acidity you like and what your preferences are as to flavourings and so on. I seem to suffer from some kind of mental handicap with dressings...
Focaccia is an Italian flat bread made with olive oil. The flavour of the oil is important, so it's advisable to use a good, strong, fruity virgin olive oil for this.
It's hard to believe that such a quick recipe could produce such a delicious result, but it does!
This is an excellent way to serve rice, cold at a buffet party or warm with barbecue food.
Dill goes well with all cucumber or soured cream recipes. This combines both, and is a marvellous vegetable accompaniment to fish. It is also good made with some small, young courgettes.
These lovely peppers can be made in advance, so are perfect for entertaining as a starter - full of flavour, colour and intense flavours of Italian vegetables.
Another supremely good version of mashed potato, this is based on the Irish recipe for Colcannon potatoes, which was originally served in a fluffy pile with a sort of well in the centre that was filled with melted butter.
In Thailand, they use pomelo in salads, which is very similar to grapefruit. I have used pink grapefruit here, but when they're not available, you could ring the changes and use a thinly sliced, medium-sized mango.
Parsnips and curry spices make a wonderful combination, with the heat of the spices offsetting the sweetness of the root vegetables. This is a great dish to serve with curry or as a side dish.
I think this is the nicest way to eat sweetcorn. Even if you don't have a barbecue going, you can still cook it under a pre-heated grill.
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