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With golden brown and crispy breaded chicken strips, pickled red onion, mustard, gouda and a chilli mayo on crusty bread, this open sandwich is a perfect lunchtime option.
To make these samosas tender tandoori chicken, paneer and a dazzling array of spices are bundled up inside pastry pockets that are fried to perfection, and topped with a bright and tangy green chutney. What more could you want from a snack?
This dish from cookbook Istria by Paola Bacchia marries peas with fennel to make a lovely sweet braise. Add a few handfuls of fresh herbs to the vegetables just before serving, and lemon zest for a lovely citrus balance. Enjoy as a side dish to grilled meats, or it can easily become the base of a risotto or a pasta sauce.
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