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Those who like to use up every bit of food will love this one as it makes use of the pineapple's skin to create a really refreshing summer drink.
This is yet another favourite and blissfully easy bread, which is crunchy and crusty on the outside and soft and squidgy within.
Easy, elegant and bound to go down a treat with your guests, these little quail's eggs need nothing more than good salt and pepper to give them plenty of party pizazz!
This is for people who don’t like things too sweet but, that said, if you do, add a tablespoon of sugar to the filling.
This is just perfect for the party season, as it will feed a lot of people as a first course and is very little trouble to make. Serve with crusty bread cut into thick slices, then toasted.
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.
These are served at Norwich City Football Club and are always enjoyed by vegetarians and meat-eaters alike. They can be made in advance, if entertaining, and are a brilliant way to incorporate healthy pulses in the diet.
This is my adaptation of an Elizabeth David recipe. I never actually made it from her book, but one of my favourite restaurants, Chez Bruce, in Wandsworth, London, regularly serves it as a first course.
This is a simple salad of leaves with a bit of bite to them.
This is a really gutsy snack, served on toasted French bread, and redolent of sunny picnics in Provence! If you're wondering what to do with the rest of the anchovy fillets, cover them in a bowl with clingfilm and store to use later for Pizza Amalfit
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