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This roast lamb is inspired by tandoori cooking from northern India.The lamb is marinated in a rich, spicy sauce with yoghurt for 24 hours and then roasted. Var…
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I ate a dish like this in Chengdu in 1987. Not knowing any better, I ate most of the dried red chillis until a member of staff told me I should have left…
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This classic winter warmer from France works well with baked or mashed potatoes. A dish that predates recipe books is found all over France. In some regions, th…
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