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    You are in: Home / Cookbooks / 2006 World Tour - ENGLAND!
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    34 recipes in

    2006 World Tour - ENGLAND!

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    I saw Jamie Oliver make a version of this curry and knew I had to try it. I found this recipe on the net and adapted it to suit our taste. Check out Recipe #190959 to make your own, fresh coconut milk. This is great served alongside a simple chicken or fish dish, or just served on its own, over jasmine rice, for a vegetarian dish (if you want it to be completely vegetarian, omit the fish sauce, but be prepared for a loss of flavour).

    Recipe #195216

    This delicious recipe is by British cook, Simon Hopkinson. You may think that anchovies are a strange ingredient to season a roast, but they do perform magic. Anchovies are the secret ingredient to Worcestershire Sauce, so the idea of using them as seasoning is not far-fetched at all (and think of Thai Fish Sauce!). Free your mind, and the rest will follow.

    Recipe #299453

    Adapted from The Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs and found at splendidtable.com. Note: I have made this using parsley for the sorrel and it was lovely.

    Recipe #188068

    The Runner-Up recipe for 2003 in the San Francisco Chronicle, from Tara Duggan.

    Recipe #189479

    By Patricia Wells and from the Provence Cookbook.

    Recipe #194104

    From Elizabeth David's 'A Book of Mediterranean Food'.

    Recipe #69700

    An overabundance of vine-ripened tomatoes? Lucky you! This is the recipe you want to make. From Elizabeth David's 'A Book of Mediterranean Food'.

    Recipe #69702

    A great combination of flavours and textures in a salad that not only tastes good, but looks so pretty!

    Recipe #61120

    Recipe #62550

    This is a salad that is substantial enough to be a meal, and that's how I enjoy it most.

    Recipe #63734

    A wonderful salad with strong flavours. I wouldn't have a salad any other way.

    Recipe #62795

    I love the way a trifle looks and tastes. This one is so pretty with the red strawberries and cream. Use leftover poundcake instead of the sponge if you have that on hand.

    Recipe #60874

    Recipe #66217

    A 'pudding' in the British manner. Simple and good.

    Recipe #66439

    Simple and elegant and really good! Choose the best seasonal fruit to decorate the tart.

    Recipe #101823

    A wonderful roast to enjoy with the whole family. Makes every occasion special. 30 minutes standing time before you carve the roast, please.

    Recipe #72925

    If you're looking for THE recipe to make for your next roast beef dinner - this is it! I love the peppery crust on this. Make sure you check out the recipe for Rosemary Popovers that are so good made with the beef drippings.

    Recipe #72072

    The buttermilk provides a subtle tang and a very tender crumb.

    Recipe #70517

    These go great with an entry I submitted for Roast Prime Rib of Beef with Green and Pink Peppercorn Crust.

    Recipe #72073

    I found this recipe a while ago and decided to share. It is so rich--the recipe originally called for nuts, but honestly you do not need them. This fudge is heavenly and besides, not everyone likes nuts. Of course you may add them by stirring in the fudge mixture or pressing into topping. I hope you enjoy! 8)

    Recipe #34841

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