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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.
I have a passion for Irish bread and always bring some back when I visit Dublin. The true Irish way of making this is with soured unpasteurised milk or buttermilk. The latter is available but not can't always be found in a hurry, so here I have used
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 classic cake offers a wonderful fruit cake covered with marzipan to go with your other teatime treats over Easter.
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
A pina colada without the rum (below left), but still tasting deliciously creamy and looking every bit as good as the real thing.
You could use frozen kipper fillets for this, but even better would be a proper kipper. By the time you've removed the skin and bones from one medium-sized kipper you should be left with approximately 4 oz (110 g) fish.
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