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Anjula Devi: Waiting for pay day

Written by ANJULA DEVI In our new series, our Associate Editor Anjula Devi, founder of the Anjula Devi Cooking School in West London, continues to...
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Chilli, ginger and tomato chutney

  To read the recipe, pick up a copy of the March edition of Good Things magazine. To download a digital copy click here or buy in...
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Burren smokehouse fishcakes

Serves 4 as a starter (makes around 8 x 5cm round fish cakes)  INGREDIENTS 200g Burren Hot-Smoked Irish Organic Salmon with Honey, Lemon...
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Turnip cake – Lor bar gou

  To read the recipe, pick up a copy of the March edition of Good Things magazine. To download a digital copy click here or buy in...
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Peach and apricot pastilles

Makes 30. Takes 45 minutes to make; set overnight INGREDIENTS a little vegetable oil, for greasing 125g no-soak dried peaches 200g...