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Vicky Frost: Traditional and covered in flaming brandy, or going out on a limb with chocolate and orange, there’s something for everyone at Truro fire station. But which pud puts the glow in Green Watch?
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Tom Copas is a farmer with 40,000 turkeys – and two turkey dogs
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Drink Aloud: Mulled alcohol is as much a part of Christmas as sprouts and stockings. But should it be wine, cider or rum-spiked eggnog?
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Cook residency: Sabrina Ghayour wraps up her Residency with kofta – Persian meatballs – using festive cranberries and spiced yoghurt
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Back to Basics: Roasted vegetables can be deeply satisfying, and so much more than bog-standard student nosh. Find our revelatory tips here
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The 5:2 to the Paleo, the Bulletproof and the Virgin and more claim they will make you thin, healthy and happy. We look at the facts
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While the older cast members were enjoying their bubbly, we got the Hackney Empire panto’s young ‘uns to rate the Christmas chocolate that makes them melt
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Claire Thomson: These are great for lunchboxes, will keep well and, unlike many shop-bought snack bars, don’t include a huge amount of sugar
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Homa Khaleeli: Putting down the penguins they are in charge of, the keepers turn their attention to the merits of mince and the price of the pies
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Pizza with a cheese crust and charred corn chips on top. Could this be the worst pizza ever? Or a snack filled with sublime surprises?
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Kim Lomax: For our hardworking group of testers, this is a labour of love as they sample the delights of chocolates swaddled in fancy boxes. And not a jelly baby in sight …
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The lunch box: Batch cooking is frugal, saves time and can be delicious
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TV’s favourite greyhound barks out loud after woofing down a tail-wagging assortment of canine Christmas temptations
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Rhik Samadder: The West End stars of East is East are biscuit conoisseurs, so what would Jane Horrocks, Ayub Khan-Din and fellow cast members make of this year’s Christmas selections?
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Ramirez, who heads up Chef’s Table at Brooklyn Fare, accused of racial slurs and offering Asian customers the worst cuts of meat in a lawsuit filed by former employees
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Guinness World Records rejects three-tonne Spanish omelette, saying it failed to beat record set by Japan
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Chocolate maker looking at replacing the high-fructose corn syrup in some of its products with sugar, joining Gatorade and Yoplait
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James Kettle: If a cracker joke can make a professional comic crack a smile, it must be good. Miles Jupp, Holly Walsh, Cariad Lloyd, Elis James and Ben Target prepare to pull
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A selection of popular cinemagraphs used in the series Last Bites in the Guardian’s Cook section.
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Sue Quinn: Top chefs reckon acorn-fed pigs in Britain produce some of the world’s best ham. So why haven’t you heard of it, and where can you get some?
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Priya Elan: A quote from the rapper about his favourite fruit has taken on a life of its own – are there any lessons here for businesses who want to target that elusive hip-health demographic?
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Sales of turkeys are up in Waitrose and Ocado as the British latch on to the American holiday in a big way, supermarket claims
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Felicity Cloake: Adding sugar is a must, but should you boil your sweet potatoes or bake them? And are eggs essential? Then there is the dilemma over toppings. Marshmallows, anyone?
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Fitness junkies claim this paleo-friendly start to the day has numerous health benefits, including increasing energy and keeping you full for longer. But does it actually taste any good?
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James Ramsden: A recent survey suggests that there are millions of pounds’ worth of unused spices sitting on our shelves. What should you do with those dusty jars of cumin, coriander and cayenn?
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Felicity Cloake: How do you ensure that satisfying snap when you bite into them? What do you add for that fiery sweetness? And where should you hide the biscuit tin?
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Amy Fleming: The MasterChef judge is far from alone. Rather than balancing the flavours, lots of people eat their food in a specific order. Some can’t even bear different foods to touch on the plate
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Katy Salter: Chocoholics everywhere have a duty to help preserve the world’s dwindling supply of cocoa. Leading chocolatiers offer their advice
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The drinking establishment of your teenage years has a special place in your heart, says Laura Barton. Where did you drink your first pint of snakebite?
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The chef gave his daughter chilli-rubbed apple slices after bad behaviour – but it is unwise for non-professionals to make their cooking a form of child cruelty, says Tim Dowling
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Felicity Cloake: Is London particular the ultimate winter soup, or do you have something even more warming up your woolly sleeve? And what else can you do with cheap and nutritious split peas?
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Etiquette varies from person to person, so how many samples is it socially acceptable to take? And should anyone ever be arrested for over-sampling, asks Alice Azania Jarvis
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Tony Naylor: Why pay over the odds to eat well? From Grana Padano to frozen raspberries, skirt steak to good cava, there are numerous ingredients you can use as cheaper alternatives to more expensive gourmet items
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Daniel Tapper: It’s the classic quick, dirty coffee that you drink for the buzz rather than the taste. Is it time we set aside our cortados and rediscovered its earthy pleasures?
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Felicity Cloake: Do you use butter and honey or keep it simple with sugar? Is there anything finer to eat around the bonfire, and do you make any other recipes that are more akin to a science experiment?
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Amy Fleming: Very little in life can’t be improved with a hot drink. They can warm us or cool us down. They help numb pain when we’re ill. They even help us see the best in other people
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This month, How to Eat is gorging on chocolate. Do you dunk your Dairy Milk? Eat Creme Eggs with a teaspoon? Savour single-estate chocolate sparingly? Tony Naylor lays down the law
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Felicity Cloake: What do you add to your soaked-oat muesli, does anyone use sugar and cream, and which other breakfasts can you prepare the night before?
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Johanna Derry: Looking for an interesting substitute for rice or pasta? Here, experts, including Yotam Ottolenghi, reveal how to get the best out of some underused but versatile grains
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Spheres of influence Meatballs to make your mouth water
Sabrina Ghayour wraps up her Residency with kofta using festive cranberries and spiced yoghurt
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These are great for lunchboxes, will keep well and, unlike many shop-bought snack bars, don’t include a huge amount of sugar
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There are now rules dictating how a Cornish pasty must be made. We’re going to ignore them.
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Midweek supper Nigel Slater’s tuna with miso, edamame and wasabi
A quick and tasty fish meal -
Mama knows best How to make a great Persian stew
Sabrina Ghayour's recipe for a Persian chicken and apricot stew -
This rich, smoked haddock omelette is still served at the Savoy hotel in London
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Whether you make your own curry paste from freshly blitzed ingredients or not, a tasty Thai dish is just what this gloomy weather calls for
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The weekend cook Venison picadillo and chipotle sprouts
Chillies have so many nuances of flavour and different heat levels that the hardest thing is knowing which one will work best in which dish -
Ruby bakes Steamed custard buns and spotted dick
A tea-flavoured currant affair, and a gently exotic dim sum delicacy -
Take a leaf from the Scandi cookbook and turn to a platter of gravadlax, spicy butter cookies, fruity venison or a bowl of beet soup
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Whether you like them chewy or crispy, do yourself a favour and use an electric whisk
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Thanksgiving in a lunchbox What to do with leftovers
Why not pack a pumpkin pie for lunch? -
This sweet, fatty, carb-laden treat is a satisfying, occasional comfort on a winter’s day. Just don’t eat it every day!
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A complex Chardonnay, a spice-infused Shiraz and a budget Pinot Noir from the Antipodes
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A restaurant that hides its food under piles of greens is good enough for Barack Obama, but how about for Jay Rayner?
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While we’re always looking for bargains on the wine front, says Fiona Beckett, with spirits we seem to be more willing to pay full whack. But what’s worth shelling out on this Christmas?
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Marina O’Loughlin: ‘The food that issues from the postage-stamp-sized kitchen is all pretty much faultless: not a beat is missed’
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Imagine running out of pork. Jay Rayner visits Porky’s to see if its Memphis-style BBQ can join his ‘strategic reserve’
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For a grape that was thought to have vanished, the carmenère variety is fast making up for lost time, says David Williams
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Pass the port? No thanks, says Fiona Beckett, mine’s a madeira
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Cookworm: Margarita Carrillo Arronte’s definitive book on traditional Mexican cuisine
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Marina O’Loughlin: ‘At night, it’s seductive and dreamy. During the day it’s chillier: as pale, precious and studied as Dita Von Teese’
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A modest Eritrean cafe in Woolwich recently shot to the top of TripAdvisor’s London rankings. Such listings are nonsense – but it is a fine place to eat, says Joe Warwick
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Heavy plates aside, the Nag’s Head makes light work of some English classics. Jay Rayner parks his horse and tucks in
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The Italian peninsula has long been known as a make of good wine, but what about great wine? Here are three bottles from Sicily which show the island’s range, says David Williams
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Cookworm: Three Michelin-starred chef Massimo Bottura blows the lid off traditional Italian cuisine
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Argentinian malbec is now a major rival to Spanish rioja in our red affections. But why? Fiona Beckett reports
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Marina O’Loughlin: ‘The new Quag’s is tricked out like a Busby Berkeley set – and the food’s retro, too’
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Cookworm: Exploring the gastronomy from Kerala and Karnataka to Tamil Nadu for vegetarians and spice lovers alike
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The promise of really great roast chicken lures Jay to a new rotisserie. But will their version be as good as his own? By Jay Rayner
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It’s behind ordinary plonk and the some of the world’s greats. Here’s three very different bottles made with the garnacha (aka grenache) grape variety for you to try. By David Williams
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The popularity of Spanish food is showing no signs of slowing down, so it pays to put a little thought into what wine or sherry to serve with your tapas, says Fiona Beckett
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Marina O’Loughlin: ‘The wood-fired grill is the star of the open kitchen, a knowingly peasant touch among all this expensive urbanity’
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Claire Thomson: These are great for lunchboxes, will keep well and, unlike many shop-bought snack bars, don’t include a huge amount of sugar
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The lunch box: Batch cooking is frugal, saves time and can be delicious
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Beautiful plants, producing beautiful fruits – bananas are available in Australia all year round. Why not turn some into sorbet for hot days ahead?
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Chillies have so many nuances of flavour and different heat levels that the hardest thing is knowing which one will work best in which dish
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Last bites: The Irish chef would linger over a lavish ‘surf and turf’ of oysters and suckling pig
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Whether you make your own curry paste from freshly blitzed ingredients or not, a lip-tinglingly tasty Thai dish is just what this gloomy weather calls for, says Nigel Slater
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Ruby bakes: A tea-flavoured currant affair, and a gently exotic dim sum delicacy
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Our 10 best: Take a leaf from the Scandi cookbook and turn to a platter of gravadlax, spicy butter cookies, fruity venison or a bowl of beet soup
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Rebecca Seal: This rich, smoked haddock omelette is still served at the Savoy hotel in London
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Readers’ recipe swap: Your recipes for this smooth storecupboard staple came in by the potful
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Jack Adair Bevan’s hot, spicy drink that’s perfect for banishing the cold
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Meatloaf is a dish that ticks just about all the boxes
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Cook residency: Sabrina Ghayour makes a Persian chicken and apricot stew
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Claire Thomson: Liven up winter breakfasts with the addition of fruit, sugar and spice – it might not suit porridge purists, but everyone else will love it
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The lunch box: Eat at lunchtime and later if you don’t want to end up being that person at the office party.
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They might use a window sill for a chopping board, but the Juhu Beach shelter boys still cook for themselves every day. We asked a chef to broaden their repertoire (and ours)
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Looking for some inspiration to spice up your Thanksgiving meal? Here are some recipes from across the US to get your creative juices cooking
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The New York restaurateur recounts how growing up American abroad made her shun traditional foods like dry turkey and canned cranberries in favor of succulent pork
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Felicity Cloake: How do you ensure that satisfying snap when you bite into them? What do you add for that fiery sweetness? And where should you hide the biscuit tin?
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Felicity Cloake: Is London particular the ultimate winter soup, or do you have something even more warming up your woolly sleeve? And what else can you do with cheap and nutritious split peas?
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Felicity Cloake: Fluffy Mighty White or the fuller texture of artisan sourdough? Taleggio, Teifi or prepacked slices? And what is the best way to cook your sandwich: grill, griddle, frying pan or toastie machine?
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Felicity Cloake: Do you use butter and honey or keep it simple with sugar? Is there anything finer to eat around the bonfire, and do you make any other recipes that are more akin to a science experiment?
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Felicity Cloake: What do you add to your soaked-oat muesli, does anyone use sugar and cream, and which other breakfasts can you prepare the night before?
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Felicity Cloake: How do you get it creamy yet fluffy, have you made the original River Café chocolate nemesis recipe, and which other gluten-free deserts are worth a go?
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Felicity Cloake: Are these light and lacy confections the world’s best biscuits, is there any place for the glace cherry, and should you double-dip in chocolate or go nude?
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Felicity Cloake: Do you need a tandoor to make proper naans, are chapatis or parathas a better bet, and has anyone mastered homemade stuffed flatbreads?
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Felicity Cloake: Are anchovies essential in ‘whore’s pasta’, do you top it with cheese, and what other store-cupboard standbys do you cook when the fridge is bare?
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Felicity Cloake: Do you like this US classic sweet and dense or savoury and crumbly? Do you season with bacon fat, and add cheese or chillies? Or do you avoid it altogether in favour of bread made from wheat?
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Felicity Cloake: Would you splash out on mincing and sous-vide machines in pursuit of the perfect pâté de campagne? Order pig fat and offal from the butcher? Or just pop to the supermarket for some Shippam’s meat paste?
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Felicity Cloake: The popular Indian frozen dessert is made from caramelised milk, but do you really need to cook the milk for four hours? What flavouring is best? And how do you get it out of the moulds?
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Are oatcakes delicious or dull, what do you top them with – and is it worth making your own? Felicity Cloake finds the perfect recipe
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Felicity Cloake: Do you have a soft spot for this retro classic? What kind of prawns do you use, is iceberg essential, and can any fancy sauces beat mayonnaise mixed with tomato ketchup?
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Felicity Cloake: Can a veggie version rival lasagne alla bolognese, do you use one vegetable or a range, should they be chunky or pureed – and how cheesy is too cheesy?
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Felicity Cloake: Real bagels are a traditionally Jewish chewy delight that were imported to the US. Should you roll or poke, and what should you serve them with?
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Felicity Cloake: Does granita beat ice-cream on a hot day, is coffee the best flavour, and are there any shortcuts to achieving that gorgeous granular texture?
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Felicity Cloake: Is this potent drink simply sublime, or do you prefer a fancier cocktail? Do you use bourbon, rye or scotch; is fruit sacrilege; and where do you stand on water and ice?
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Felicity Cloake: Are these fried rice balls the best use for leftover risotto, do you make them from scratch in the traditional Sicilian style, and what do you stuff them with?
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Barcelona is full of tourist traps, but new, bespoke walking tours, operated by locals – and backed by superstar chef Ferran Adrià – offer a glimpse into the hidden life of the city, says Paul Richardson
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The Barcelona and Spain midfield star has added his family vineyard to Airbnb, offering two lucky guests the chance to be hosted by one of the world’s most celebrated footballers
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Whether it’s traditional stalls or the new breed of street-food events, these European markets offer tasty treats – and more interesting presents than you’ll find at a naff Christmas market
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What do you get when you combine a croissant with a Greek custard pie? Answer: a bougatsan, and a Instagram viral hit
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It’s home to great art and music, but the city of spies and Sigmund Freud also has an edgy vibe – and a new buzz, discovers Kevin Rushby
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Share your top places to eat in San Francisco and you could win a £200 hotel voucher
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For centuries Florentines have filled their bellies with cheap, nutritious lampredotto (tripe) rolls – blissfully unaware that one day it would become a hipster snack
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The Spanish capital teems with fun places to eat and drink, chic hotels and vivid historical sights. Here are our local’s tips for getting the max out of Madrid
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Sample the charms of Cognac, stroll across Derbyshire Dales, and delve into Berlin decadence. By Joanne O’Connor
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That Newcastle was voted best UK city by Guardian readers was no surprise to Geordies. Tynesider Harry Pearson looks afresh at ancient institutions and new restaurants and galleries in the friendly, fun-loving ‘toon’
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Western Australia’s reputation for wine is based mainly on the cabernet sauvignon and chardonnay grown in Margaret River region. Here’s how to taste the best of its vintages, plus where to stay and eat
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After you have admired its dreaming spires, where can you eat well for under £10? Tony Naylor updates his 2010 budget eats guide to Oxford, including the city’s new street food scene
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The inaugural Winchester Wine Festival takes place this weekend – a great excuse to visit this pretty cathedral city
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In Stockholm, traditional fika coffee shops are taking a sophisticated turn as Michelin-starred chefs open a new wave of bakeries
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In Chile’s arid landscape, inspired chefs are bringing the country’s traditional recipes back to life, discovers Rocky Casale
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To mark the 20th anniversary of Eurostar, we look at the area around Gare du Midi, the Brussels station where the cross-channel train arrives
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Australia’s national carrier to increase meal size by 50% and offer boxset TV specials as part of move to secure profits
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To mark Eurostar’s 20th anniversary, we look at arts, activities, dining and drinking around the Gare du Nord, the Paris station where the cross-channel train arrives
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With Brightonians the biggest coffee drinkers in the UK, spending an average of £177 a head per year, the city’s coffee shops - from chains to artisanal independents - are acting as a community hub and temporary workplace
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Morocco’s third city will play host this winter to a talented chef/sommelier duo from the Paris Popup, who will add their own twist to traditional cuisine and ingredients
Vale Pie Face, gone to join Australia's other fallen fast food chains