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The Persepolis Top Five Things to Rub on Your Turkey…

Our handy cut out and keep guide to better basting. We all know that there are umpteen ways to stuff a turkey. But you can generate an equally appreciative chorus of oohs and aahs if you rub the skin of your bird with the right herbs and spices. And turkey does need all the help…

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On TANGIA: Morocco’s other famous dish

Turns out there is a soukful more to Moroccan cusine that tagine… We brought these lovely new cooking pots into the shop without having the foggiest idea what to do with them. Brainwave: let’s ask the expert. The expert in this case is the lovely Paula Wolfert whose book on Moroccan cuisine has just come…

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Khoresht-e-Gojeh Sabz: Chicken and Sour Greengage Casserole

Nasty sour green things… And we do mean sour. Gojeh sabz, or unripened greengages, are as popular in Iran as, let’s say, strawberries are in the UK. They do of course grow over here – but we tend to regard them as a rather old-fashioned fruit, something for your grandmother to make into jam perhaps,…

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Barbecued Barberry Mullet

A supper for 4, from this month’s newsletter. So you don’t feel left out. OK—so you don’t have to barbecue the fish. And you don’t have to use mullet. But the dish would otherwise have been called ‘cooked barberry fish’. Which doesn’t really sound very appetising. We use grey mullet: it responds beautifully as its…

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