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Main courses

Thai Green Curry with Monkfish

This cooks above sticky rice in the same steamer. Bliss.

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Marinated Sea Bass with Fennel Salad

During barbecuing avoid moving the fish too soon – wait until its skin is seared first

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Duck in Asian Spices with Bitter Leaf and Pomegranate Salad

Pomegranate and bitter leaves offset the richness of duck. Chicken works with this too

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Red bean patties with dipping sauces

These little patties have a crisp outer layer that gives way to a nutty, spicy, fragrant centre. Serve with sauces to suit your palate

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Shoulder of pork with chilli and sage

Marinate the pork in a hot chilli and garlic mix, then slow-roast in the oven for a succulent flavour

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Lemon-peppered Roast Leg of Lamb

A traditional roast of lamb is given a twist with the addition of zesty lemon

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Roasted Scallops in Pancetta with Saffron Mayonnaise

This rich starter can be flash-roasted in minutes, the pancetta basting the scallops as they cook

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Three Potato Papillotes with Blue Cheese

En papillote is a French term for cooking food in paper (or foil) parcels. The fun is in unwrapping them at the table.

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