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  • Bloody Mary cure (page 20)

    from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

    • Categories: Dressings & marinades
    • Ingredients: flaked sea salt; celery salt; garlic granules; smoked paprika; coriander seeds; tomato purée; Worcestershire sauce; Tabasco sauce; lemons; vodka
    • 0
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    • Gravadlax cure (page 20)

      from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

      • Categories: Dressings & marinades; Scandinavian; Vegan; Vegetarian
      • Ingredients: flaked sea salt; caster sugar; coriander seeds; juniper berries; black peppercorns; dill; lemons
      • 0
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      • Citrus cure (page 20)

        from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

        • Categories: Dressings & marinades; Vegan; Vegetarian
        • Ingredients: flaked sea salt; caster sugar; lemons; limes; oranges; grapefruits
        • 0
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        • Beetroot cure (page 20)

          from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

          • Categories: Dressings & marinades; Vegan; Vegetarian
          • Ingredients: flaked sea salt; cooked beetroots; black peppercorns; fennel seeds; tarragon sprigs
          • 0
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          • Sauerkraut (page 54)

            from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

            • Categories: Chutneys, pickles & relishes; German; Vegan; Vegetarian
            • Ingredients: white cabbage; flaked sea salt; juniper berries; caraway seeds
            • 1
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            • Cauliflower, brown butter & sherry purée (page 44)

              from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

              • Categories: Sauces, general
              • Ingredients: cauliflower; sherry; sherry vinegar; butter
              • 0
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              • Pea, lemon & basil purée (page 44)

                from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                • Categories: Sauces, general; Vegan; Vegetarian
                • Ingredients: frozen peas; basil; lemons
                • 0
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                • Butternut squash & ginger purée (page 44)

                  from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                  • Categories: Sauces, general; Vegan; Vegetarian
                  • Ingredients: shallots; fresh ginger; lemongrass stalks; butternut squash; coconut milk; rice wine vinegar
                  • 0
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                  • Spiced beetroot & Port purée (page 44)

                    from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                    • Categories: Sauces, general; Vegan; Vegetarian
                    • Ingredients: cooked beetroots; apple juice; Port wine; star anise; juniper berries; whole cloves; cinnamon sticks; black peppercorns
                    • 0
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                    • Confit garlic (page 50)

                      from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                      • Categories: Jams, jellies & preserves; Vegan
                      • Ingredients: garlic; olive oil
                      • 0
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                      • Sweet chilli jam (page 50)

                        from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                        • Categories: Jams, jellies & preserves; Vegan
                        • Ingredients: red chillies; red peppers; jam sugar; white wine vinegar
                        • 1
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                        • Plum ketchup (page 50)

                          from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                          • Categories: Sauces, general; Vegan; Vegetarian
                          • Ingredients: cooked beetroots; plums; star anise; whole cloves; red onions; cinnamon sticks; bay leaves
                          • 0
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                          • Apple & ginger chutney (page 50)

                            from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                            • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
                            • Ingredients: cooking apples; red onions; fresh ginger; sultanas; apple cider vinegar; bay leaves; ground turmeric
                            • 1
                            show

                            • Soy-pickled quail eggs (page 53)

                              from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                              • Categories: Chutneys, pickles & relishes; Egg dishes; Vegetarian
                              • Ingredients: quail eggs; rice wine vinegar; light soy sauce; mirin; red chillies; fresh ginger; coriander leaves
                              • 1
                              show

                              • Pink pickled onions (page 53)

                                from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                                • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
                                • Ingredients: red onions; limes
                                • 1
                                show

                                • Quick-pickled radishes (page 53)

                                  from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                                  • Categories: Chutneys, pickles & relishes; Quick / easy; Vegan; Vegetarian
                                  • Ingredients: radishes; pink peppercorns; dill sprigs; caster sugar
                                  • 0
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                                  • Piccalilli pickled cauliflower (page 53)

                                    from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                                    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
                                    • Ingredients: cauliflower; malt vinegar; apple cider vinegar; caster sugar; yellow mustard seeds; coriander seeds; cumin seeds; ground turmeric
                                    • 1
                                    show

                                    • Fermented fennel (page 54)

                                      from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                                      • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
                                      • Ingredients: fennel; fennel seeds
                                      • 1
                                      show

                                      • Fermented hot sauce (page 54)

                                        from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                                        • Categories: Chutneys, pickles & relishes; Sauces, general; Vegan; Vegetarian
                                        • Ingredients: red chillies; caster sugar; apple cider vinegar; garlic
                                        • 1
                                        show

                                        • Fermented cherry tomatoes (page 54)

                                          from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                                          • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
                                          • Ingredients: cherry tomatoes; black peppercorns; tarragon sprigs
                                          • 1
                                          show

                                          • Beetroot with burrata and pickled walnut purée [Chris and Jeff Galvin] (page 65)

                                            from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                                            • Categories: Chutneys, pickles & relishes; Appetizers / starters; Vegetarian
                                            • Ingredients: egg whites; rosemary sprigs; walnuts; caster sugar; vegetable oil; pickled walnuts; golden raisins; burrata di bufala cheese; watercress; flaked sea salt; mixed heritage beetroots; salt; green-skinned apples
                                            • 0
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                                            • Aligot with parsley oil [Galton Blackiston] (page 59)

                                              from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                                              • Categories: Dressings & marinades; Side dish; French; Vegetarian
                                              • Ingredients: baking potatoes; double cream; thyme sprigs; Gruyère cheese; garlic; parsley; vegetable oil; butter
                                              • 1
                                              show

                                              • Cod with chicken skin, kale and caramelised onion purée [Simon Hulstone] (page 77)

                                                from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                                                • Categories: Sauces, general; Main course
                                                • Ingredients: flaked sea salt; brown chicken stock; lemon thyme; onions; double cream; white pepper; pearl onions; curly kale; cod loin fillets; chicken skin
                                                • 1
                                                show

                                                • Dover sole with white asparagus, miso butter and lovage oil [Shuko Oda] (page 83)

                                                  from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                                                  • Categories: Dressings & marinades; Main course
                                                  • Ingredients: Dover sole; white asparagus; lemons; dried kombu; saikyo miso; lovage; vegetable oil
                                                  • 1
                                                  show

                                                  • Ghati masala prawns [Rohit Ghai] (page 88)

                                                    from Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great Great British Chefs by Great British Chefs

                                                    • Categories: Dressings & marinades; Fried doughs; Spice / herb blends & rubs; Appetizers / starters; Indian
                                                    • Ingredients: king prawns; rice flour; ginger garlic paste; garam masala; mild chilli powder; curry leaves; limes; green chillies; vegetable oil; garlic; dessicated coconut; sesame seeds; dry-roasted peanuts; chilli powder; ground coriander; tamarind paste; red onions; coconut; coriander leaves
                                                    • 0
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