Recipes

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Duck Breast with Blackberry Sauce recipe

Duck Breast with Blackberry Sauce

Serve with spring onion mash and buttered garden peas. view >

Caribbean Sticky Spare Ribs recipe

Caribbean Sticky Spare Ribs

Caribbean-style ribs simmered in a jerk-style sauce. view >

Polish Apple & Orange Mazurka recipe

Polish Apple & Orange Mazurka

A traditional dessert from Poland. view >

Strawberry and Banana Smoothie recipe

Strawberry and Banana Smoothie

A simple, kid-friendly recipe view >

Rhubarb Brûlée Tart recipe

Rhubarb Brûlée Tart

with Courvoisier VS Cognac view >

Honey-Glazed Pork Belly recipe

Honey-Glazed Pork Belly

with Maple and Coriander view >

Lamb, Mint and Halloumi Kebabs recipe

Lamb, Mint and Halloumi Kebabs

A great barbecue dish view >

Salmon Teriyaki recipe

Salmon Teriyaki

A classic fish recipe view >

Hibiscus Crème Brulée recipe

Hibiscus Crème Brulée

A modern variation on a classic recipe view >

Strawberry & Perry Jelly recipe

Strawberry & Perry Jelly

Try something different with pear cider view >

Strawberry Panna Cotta recipe

Strawberry Panna Cotta

with Strawberry Sauce and Hazelnut Twists view >

Squid with Chorizo recipe

Squid with Chorizo

An unusual combination of flavours. view >

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Essentially Catering Issue 12

Mediterranean food, rosé and sparkling wines, flavourings, money matters, cheper cuts of meat, food from Nottingham, 2010 Licensee of the Year, seasonal produce, chocolate week, Scottish Food & Drink Fortnight and more...
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Oct 22nd 2010Next issue out:

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