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Laura Brehaut
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'Quick and easy, full-flavoured but not overly ingredient-intensive or labour-intensive: that has become my thing'—Sabrina Ghayour on Feasts.
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'Having that little bit less bread and more filling is the way forward'—Steffi Knowles-Dellner on the beauty of the Scandi open sandwich.
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'Dumplings, in whatever form and from whatever culture, are so universally loved'—Hsiao-Ching Chou on Chinese Soul Food.
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"I wrote a book that I would have wanted to bake from," pastry chef Giselle Courteau on her debut cookbook, Duchess Bake Shop.
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Sustainable seafood champion Ned Bell turns his eye beyond the 'big four' – cod, salmon, shrimp and tuna.
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On "the world's original coffee culture" – Kafa, Ethiopia – and the precarious future of the world’s favourite bean.
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‘Rather than being about detoxes or juices, January is about waking up my palate again’ — Anna Jones
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'I’m trying to create something that’s beautiful, harmonic and delicious'—chef Stephen Harris on #TheSportsman
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'If there's room on the table for a centrepiece, then you clearly don't have enough food'—chef Bonnie Frumkin Morales on celebrating NYE, Russian-style.
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Bakers! Check out Stella Parks' effortless angel's food cake – all dressed up for the holidays with a brown sugar-cinnamon variation.
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