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    Following my my recent trip to Mumbai, I’m thrilled to share an Indian dessert recipe inspired by prominent UK Indian chef Anjum Annand. Carrot in dessert may seem strange but then - who doesn’t love carrot cake?
  • I love simple recipes that are more than the sum of their parts and that's certainly the case with Atlas chef Charlie Carrington's (ridiculously) Simple Shakshuka Sauce. The ingredients are basic but the slow cooking method gets all the sweetness out of the garlic and shallots creating a sauce with incredible depth of flavour.
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    Sometimes, you just need a basic dip and that's where this everyday emergency hummus comes in. It's flavourful, versatile and more or less traditional. Plus, you can make it in five minutes flat!
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    Sometimes you just want a basic cake - nothing fancy, nothing complicated, just a batter you can throw into a tin, bung in the oven and feel confident that it's going to come out delicious. That's what we have with this here Basic Cake.
  • This rich dark golden paste is called kerisik in Malaysia, where it's commonly used to enrich curries such as rendang. You can think of it as a coconut butter - it's extremely satisfying to make because it transforms one ingredient into something completely different!
  • As soon as I ate this cheesecake in the Spanish Basque country, I knew my mission: get the recipe and adapt it for Thermomix. Now that I've done so, my life is pretty much complete. Witness my bliss and create your own!
  • Chicken liver pate is nutritious and inexpensive - we should all be eating more of it! And now we all can because we have this super simple and delicious recipe from chef Charlie Carrington. Traditionally, pate is tricky and time-consuming. This method is fast, simple and foolproof. I know you're going to love it.
  • Clafoutis (say 'clah-foo-tee') is a classic French dessert that is more or less a baked custard with fruit. It's so easy! Saffron farmer Gamila MacRury shows us a version with saffron. It takes this simple dessert to the next level, but you can leave the saffron out if you don't have it.
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    Harissa is a delicious north African roasted pepper and spice paste. It's the flavoursome dollop that can also be served as a dip, a condiment for grilled meats or baked eggs, or a delicious drizzle for roast potatoes.  Thin your harissa with olive oil and you’ve got a wonderful salad dressing or marinade too.