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Inspiring recipes

Carpaccio

of Sharon fruit, tardivo and nut vinaigrette

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Roasted and raw marinated brussel sprouts

with Greek yoghurt and browned butter

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Miso glazed celeriac

with pickled celery, celery butter sauce, grapefruit fillets and fried palm cabbage

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Tarte tatin

with mascarpone cream and raw marinated apple

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