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Thomasina Miers’ recipe for fig, blue cheese and walnut salad | The simple fix 7 Oct 7:00am Thomasina Miers’ recipe for fig, blue cheese and walnut salad | The simple fix
Make the most of autumn’s harvest with a seasonal salad of sticky and sweet, salty and creamy flavours While we are still, just about, in Europe,
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Rachel Roddy’s recipe for potato, parmesan and salami cakes | A kitchen in Rome 7 Oct 7:00am Rachel Roddy’s recipe for potato, parmesan and salami cakes | A kitchen in Rome
Crisp on the outside, creamy on the inside, these fritters are perfect with a peppery salad Growing up in England in the 80s, my mum used to drive to a village in Hertfordshire called Whitwell to buy bunches of watercress from Wells farm. We had a Renault 5 with a slippery back seat and lively suspension, so we would bounce as we crossed a humpback bridge to get to the farm. Through the car window, my brother, sister and I, sticky and argumentative, would often see the backs of two of the Sansom brothers as they picked watercress from emerald-green waterbeds that had been cultivated for more than 200 years. It was farms like Wells that grew some of the millions of bunches that were carted up to London in the 1800s and 1900s. In her essay about the watercress girls,
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