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	<title>Recipes &#8211; Chef Jobs, Chef News, Recipes, Gossip</title>
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		<title>How one chef rediscovered Custard</title>
		<link>https://chef.co.uk/how-one-chef-rediscovered-custard/</link>
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		<pubDate>Thu, 26 Jan 2017 13:18:10 +0000</pubDate>
				<category><![CDATA[Features]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Creme brulee]]></category>
		<category><![CDATA[National Restaurant Award]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Sportsman pub]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1693</guid>

					<description><![CDATA[Stephen Harris hated custard. With a passion. The owner-chef of the Sportsman gastropub in Kent which recently won the National Restaurant Award 2016, has now undergone a transformation. In his own words: “When I was a boy, it seemed that everybody loved custard and I was the only one who couldn&#8217;t stand it. I couldn&#8217;t [&#8230;]]]></description>
		
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		<item>
		<title>Vegetarian Christmas Menu ideas</title>
		<link>https://chef.co.uk/veggie-xmas-menu-chef/</link>
					<comments>https://chef.co.uk/veggie-xmas-menu-chef/#respond</comments>
		
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		<pubDate>Wed, 09 Dec 2015 06:00:17 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1502</guid>

					<description><![CDATA[Vegetarians can be the poor relatives on Christmas &#8211; =with nothiung but a nut cutlet to take the place of Turkey or Beef. Here is one innovative suggestion for your Christmas menu &#8211; there are many others &#8211; please can we hear from you with YOUR ideas? Go on! Help out those underserved veggies. The [&#8230;]]]></description>
		
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		<title>The perfect Tomato Pasta</title>
		<link>https://chef.co.uk/the-perfect-tomato-pasta/</link>
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		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Thu, 15 Oct 2015 14:28:43 +0000</pubDate>
				<category><![CDATA[ITALIAN]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1327</guid>

					<description><![CDATA[Spaghetti with cherry tomatoes SERVES 4 350g spaghetti 600g cherry tomatoes, halved and squeezed to remove juice and seeds 2 tbs red wine vinegar 1 tbs traditional balsamic vinegar 3 tbs roughly torn basil leaves Extra-virgin olive oil In a bowl, combine 6tbs of olive oil with the vinegars and season. Add the tomato halves, [&#8230;]]]></description>
		
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		<title>The perfect Seafood Pasta</title>
		<link>https://chef.co.uk/the-perfect-seafood-pasta/</link>
					<comments>https://chef.co.uk/the-perfect-seafood-pasta/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Thu, 15 Oct 2015 14:28:19 +0000</pubDate>
				<category><![CDATA[ITALIAN]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1331</guid>

					<description><![CDATA[Orecchiette with scallops and rocket SERVES 4 350g orecchiette 8 large scallops, cut into quarters 100g rocket, roughly chopped 500g cherry tomatoes, halved and squeezed to remove juice and seeds 2 fresh red chillies, cut in half lengthways, de-seeded and finely sliced 2 garlic cloves, peeled and finely chopped 1 lemon, cut into quarters Extra-virgin [&#8230;]]]></description>
		
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		<title>The perfect Ricotta and Rocket Pasta</title>
		<link>https://chef.co.uk/the-perfect-ricotta-and-rocket-pasta/</link>
					<comments>https://chef.co.uk/the-perfect-ricotta-and-rocket-pasta/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Wed, 14 Oct 2015 13:55:30 +0000</pubDate>
				<category><![CDATA[ITALIAN]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1329</guid>

					<description><![CDATA[Conchiglie with ricotta and rocket SERVES 4 350g conchiglie 200g ricotta, lightly beaten with a fork 500g rocket, roughly chopped 3 garlic cloves, peeled and sliced 3 tbs torn basil leaves 3 fresh red chillies, cut in half lengthways, de-seeded and chopped 150g parmesan, freshly grated Extra-virgin olive oil Heat 2tbs of olive oil in [&#8230;]]]></description>
		
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		<item>
		<title>The perfect Penne dish</title>
		<link>https://chef.co.uk/the-perfect-penne-dish/</link>
					<comments>https://chef.co.uk/the-perfect-penne-dish/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Tue, 13 Oct 2015 14:29:52 +0000</pubDate>
				<category><![CDATA[ITALIAN]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1345</guid>

					<description><![CDATA[Pasta with aubergine, tomato and mozzarella SERVES 4 350g penne 2 aubergines, thinly sliced 500g plum tomatoes, skinned and roughly chopped 250g mozzarella, freshly grated 2 garlic cloves, peeled and thinly sliced 3 tbs finely chopped parsley 2 dried red chillies, crumbled extra-virgin olive oil Lay the sliced aubergines on kitchen paper and sprinkle with [&#8230;]]]></description>
		
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		<title>The perfect Chilli Pasta</title>
		<link>https://chef.co.uk/the-perfect-chilli-pasta/</link>
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		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Tue, 13 Oct 2015 14:00:11 +0000</pubDate>
				<category><![CDATA[ITALIAN]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1341</guid>

					<description><![CDATA[Penne all&#8217;arrabbiata SERVES 4 350g penne 4 garlic cloves, peeled and cut in half 4 dried red chillies 3 tbs basil leaves 750g plum tomatoes, skinned and roughly chopped extra-virgin olive oil Heat 3 tbs of olive oil in a thick-bottomed pan. Add the garlic and fry gently. After 1 minute, add the whole chillies, [&#8230;]]]></description>
		
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		<item>
		<title>Richard Turner’s traditional Rib Roast</title>
		<link>https://chef.co.uk/richard-turners-traditional-rib-roast/</link>
					<comments>https://chef.co.uk/richard-turners-traditional-rib-roast/#respond</comments>
		
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		<pubDate>Mon, 12 Oct 2015 10:28:54 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1333</guid>

					<description><![CDATA[Richard Turner’s traditional rib roast Serves 6 fore rib of beef 1, at least 2kg in weight beef dripping Remove the meat from the fridge a couple of hours before cooking. Season the surface evenly, then sear the joint all over in a hot pan with a generous tablespoon of beef dripping. Place the ribs, [&#8230;]]]></description>
		
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		<title>Jeremy Lee’s Cullen Skink</title>
		<link>https://chef.co.uk/jeremy-lees-cullen-skink/</link>
					<comments>https://chef.co.uk/jeremy-lees-cullen-skink/#respond</comments>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Sat, 10 Oct 2015 15:16:17 +0000</pubDate>
				<category><![CDATA[BRITISH]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1338</guid>

					<description><![CDATA[JEREMY LEE &#8211;  Theodora Fitzgibbon’s cullen skink was one of the first soups I learned to cook in Scotland. It’s an example of good cooking, simple, brilliant and a wonderful flavour. SERVES 3-4 Large smoked haddock 1, preferably Finnan, about 900g 1 sliced onion 850ml milk 2 tbsp butter cooked mashed potato, about 225g salt [&#8230;]]]></description>
		
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		<item>
		<title>Wild mushroom, paprika bechamel and feta omelette</title>
		<link>https://chef.co.uk/1376/</link>
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		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Thu, 08 Oct 2015 12:23:08 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">http://chef.co.uk/?p=1376</guid>

					<description><![CDATA[Wild mushroom, paprika bechamel, feta and parmesan open omelette by Selin Kiazim at Oklava. Serves 4 400ml milk 50g unsalted butter 1 tbsp sweet paprika 50g plain flour 20g parmesan, finely grated 4 egg yolks brushed clean and roughly chopped 4 cloves of garlic, finely sliced Juice of 1 lemon 8 free-range eggs, whisked 60g feta cheese [&#8230;]]]></description>
		
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