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Tamarind duck with fried cauliflower. Duck Madras. Duck legs with silky rich Veracruzan tomato sauce. Ravioli of duck, seared langoustine tails and sherry veal jus. Duck ragu. Powdered duck with braised cabbage and pickled cherries. Duck carpaccio with romanesco, cauliflower, fennel and hazelnuts. Aylesbury duck breast with hoisin. Duck carpaccio with sea urchin foam, romanesco and lotus root crisp. Duck breast with lavender, beetroot and sweet potato. Roasted and glazed Gressingham duck with spiced red cabbage and cranberries. Roast duck crowns with wilted watercress, butternut squash mousse and bigarade sauce.

Duck Pot-au-feu. Crispy duck with red cabbage coleslaw and orange watercress salad.

Print/Paid Food Culture Shortlist 12222 (2)

Duck breast with honey, caraway and beetroot and grapefruit salad. Veal sweetbreads, parsnip air and curry oil. Roasted veal sweetbreads, cockles, cauliflower cous-cous and girolles. Almond rice and flesh.

Veal sweetbreads. Veal schnitzel with Grana Padano sauce. Roast belly of veal with cep and Parmigiano Reggiano. Braised veal shank with polenta. Braised veal shank with risotto Milanese.

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Veal shish and onion salad flatbread with charred sivri biber relish. Warm veal rillettes, mushroom shavings and pickled garlic buds. Veal cutlet with pumpkin, cabbage and sage. Rose veal saltimbocca. Blanquette de veau with pilau rice. Veal fillet with girolles, apricots and truffle sauce. Hay-smoked pork kidneys with savora mash.

Chicken liver parfait and cherry jammy dodger. Shallot tarte Tatins with chicken liver. Chicken liver parfait, pickled watermelon rind and herbs.

The Social Archaeology of Food

Pigs' ears. Crispy pig's ears with nasturtium and caper tartare sauce. Stir-fried pork liver with fried bean sprouts. Ox tongue with caper sauce. Smoked ox tongue, peas, pickled vegetables. Sous vide ox tongue with celeriac slaw and Marmite bread.

e-book Fabulous Desserts from Peru Vol. 5

Pork tongue a la ravigote. Pork cheek with crispy ham hock bon bon, crushed swede and mustard apple compote.

Lobster bisque, braised pork cheek and apple. Braised pork cheeks with baby leeks, sultana ragu, mash and caraway jus. Pork with cabbage, Silesian dumpling and apple.


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Pork cheeks with polenta. Glazed 'tart' of pig cheeks and penny bun, roasted celeriac, pear sorbet and wild cress. Meantime Yakima Red beer-braised Saddleback pork cheeks, creamed carrots and crispy potatoes. Braised pork cheeks with five spice and pak choi. Braised pig's trotter croutons. Soda bread and trotters. Sous vide trotter cromesquis. Braised pig's head with black pudding and pumpkin. Pig's head terrine with parsnip toffee, pear, cumin and watercress. Chicken drumstick fillet schnitzels with gremolata.

Kurnik chicken pie. Chicken skin butter. Chicken pho noodle soup. Chicken, leek and mushroom plate pie.

PERUVIAN DESSERTS PURPLE CORN PUDDING (Mazamorra Morada) How to make this DELICIOUS

Soy sauce poached chicken with ginger and spring onion oil. Roast chicken with vegetables, sage and cider.

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Garlic, coriander and white pepper roast chicken rice. Sous vide whole chicken. Peruvian summer roast chicken salad. Whole roasted chicken with herby potato salad. Roast chicken with orange, cumin and apricot rice. Lemon-baked chicken with chicory salad and citrus dressing. Barbecued spatchcock chicken. Poached and roasted chicken with almond and thyme crust and chargrilled cauliflower.

Herb roasted chicken with buttered peas, lettuce and bay leaf. Sweet potato and chicken curry. Popcorn chicken. Chicken drumstick fillet skewers with jewelled bulgur wheat salad. Roast capon with hay, chestnut pulp, Guinness and oyster sauce. Barbecue marinated chicken thighs. Spicy pulled chicken and slaw mini 'tacos'. Chicken Marbella.

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Malaysian chicken satay. Chicken tagine. Awaze chicken thighs. Chicken chaap. Chicken tikka masala. Harissa-marinated chicken with cauliflower.