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Clarissa Hyman is an award-winning food and travel writer (twice winner of the prestigious Glenfiddich award amongst others). A former television producer, she now contributes to a wide range of publications and has written four books: Cucina Siciliana, The Jewish Kitchen, The Spanish Kitchen and Oranges: A Global History. She is based in Manchester, England and is the vice-president of the UK Guild of Food Writers.

 

 

Kippers demand to be eaten with hot toast and butter and gallons of hot, strong Assam tea.

Tonight's the night. It's kippers for tea. I eat them about once a year, usually in the season of mists and mellow fruitfulness when

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Grilled Polenta With Fontina and diced tomatoes can be made in about 30 minutes, if you use instant polenta. Credit: Clarissa Hyman

When the young teen superstar Mozart arrived in the Trentino region to play his first Italian gig, they had to call out the guards

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P is for Passover Cake can be adapted for use at other times of the year, too. Change the P to E, and you have a lovely Easter treat! Credit: Copyright 2015 Clarissa Hyman

When it comes to the science of baking as opposed to the art of cooking, it doesn't do to have clumsy, chubby fingers. Chemistry

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Honorary Canon Adrian Rhodes with his beehives on the roof of Manchester Cathedral. Credit: Copyright 2015 Clarissa Hyman

Few of the commuters, shoppers and office staff in Manchester’s city center in northwest England know the roof of their historic cathedral is also

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Chefs Oriol Castro, Eduard Xatruch and Mateu Casañas worked in the famed elBulli kitchen and now own and operate multiple acclaimed restaurants in Spain. Credit: Copyright 2016 Maribel R. de Erenchun

As have other grand masters of the kitchen before him, Ferran Adrià has established a family of chef-disciples who have gone forth into the

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Using duck fat or goose fat dishes such as braised cabbage and roasted potatoes can take a meal from ordinary to extraordinary. Credit: Copyright 2016 Clarissa Hyman

Christmas is coming, and the geese are getting fat. And the ducks. And the rest of the poultry. And so am I. What the

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Chestnut, Sausage and Red Wine Risotto. Credit: Copyright 2016 Clarissa Hyman

Chestnuts are not just for Christmas, but you’d be forgiven for thinking they exist simply in terms of festive carols, Dickensian greetings cards and

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Shakshuka is a Tunisian dish that can be eaten at any meal of the day. Credit: Copyright 2016 Clarissa Hyman

If shakshuka is not yet on your food radar, then it soon will be. And be prepared to fall head over heels for this

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