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From issue 56. Words and recipe Vanessa Baxter. Photography Todd Eyre This is a flash version of the Vietnamese summer roll, and is one I have fallen in love with. It is a wonderful fresh appetiser or a finger-food option for a drinks party. Makes 30+Ingredients: 300g salmon

Recipe created by Tess Eden. INGREDIENTS ½ cup maple syrup 1/3 cup smooth peanut butter 1 tsp vanilla essence 2 tsp pink Himalayan salt 15 medjool dates (pitted) 125g Whittaker’s Oat Milk Chocolate or any milk chocolate ¼ cup peanuts, crushed ¼ salt flakes METHOD In a small-sized saucepan, add maple syrup, peanut butter, vanilla and

Illustration by Bridget Daulby Broths were traditionally made from animal carcasses and bones. An ancient Scottish tradition, called “passing the knuckle” involved villagers putting a beef knuckle bone in water on the wood burner overnight.  The bone would stew overnight in the water and in the morning the

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