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Spring lamb stew
Madeleines with lemon curd
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Roast capsicum sauce (salsa de pimiento)
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Linzer torte
Cauliflower and cavolo nero rice pie
Indian chicken korma
Lemon meringue tart with blueberry jelly

Hainanese chicken rice
Cypriot Easter bread (flaounes)
Orange and almond cake
Paella
Malaysian laksa (cheat's laksa)
Tiramisu
Preserved olives
Chicken curry
Olive pickling
Greek Easter biscuits (koulourakia paschalina)

Orange and almond cake
Pad thai
Beef bourguignon
Hainanese chicken rice
Paella
Veal osso buco with anchovy gremolata
Salt and pepper squid
Sindhi biryani
Orange marmalade
Barbecued lamb (mechoui) with minted yoghurt

Hot Tips

Steaming fish - hot tip

When steaming fish, slice through flesh for even cooking. This allows the heat to penetrate the thicker parts of the fish, preventing the thinner parts (especially near the tail) from overcooking. If marinating the fish before cooking, this also allows the flesh to absorb the flavours.

Glossary

Vegetable carving

Part of many women’s education in South East Asian countries is the art of creating pretty and colourful garnishes for meals with fruit and vegetables.

Your Cookbook

Featured Food & Recipes

Hot Tips

Steaming fish - hot tip

Glossary

Vegetable carving

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