Food and Travel (UK)
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ArticleBaked megrim sole on fennel with orange and gochujang butter
ArticleSoused ray with beetroot, orange and ginger salad
ArticleBarbecued lamb chops and anchovy toast
ArticleCôte de boeuf et sauce Béarnaise
2 x 700-900g côtes de boeuf (bone-in ribeye steaks) olive oil, to fry 125g unsalted butter 2 bunches watercress, to garnish For the sauce 1 bunch fresh tarragon, leaves and stalks separated 50ml white wine vinegar 2 round shallots, chopped...
ArticleSalade Lyonnaise
ArticlePotted shrimps
200g unsalted butter ¼-½tsp freshly ground mace 1-2 generous pinches cayenne pepper 200g peeled brown shrimps lemon juice, to taste To serve hot brown toast lemon wedges Melt the butter in a wide, shallow pan over a mediumhigh heat, add the...