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The Daily Telegraph - Saturday - The Telegraph Magazine
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2023-03-04
Why we should all keep fragrant, full-flavoured ginger close at hand, by award-winning Telegraph food writer Diana Henry
Ginger-beer roast chicken with scorched pineapple
Sea bass en papillote with ginger, soy and Shaoxing wine
Dark and stormy cake with rum and lime buttercream
FISH HOUSE BURGERS
BUTTERMILK-FRIED CHICKEN TORTILLAS
When only Marlborough sauvignon blanc will do…
‘This will win over any tasting menu sceptic’
English
United Kingdom
Entertainment & TV
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