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Snack course: a quick Q&A with chef Mark Birchall
Who’s the most famous person almost to visit Moor Hall and what powers him through a day of three-star cooking? Mark Birchall answers our quickfire questions
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27 Foods that Don't Translate so Well Across the Pond
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Medium
1H 5MIN
Boned guinea fowl stuffed with prosciutto, mascarpone, thyme with English peas by Theo Randall
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The Most Honest Job Ad for a Chef Ever Written
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Italian Icons: Neapolitan Babà
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Cooking the Classics: Swiss Rösti
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Heston Blumenthal Adopts Strict Photo Policy At Restaurants
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Le Chef Lists 100 of The Best Chefs in the World
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What is Paella? The Perfect Spanish Paella Recipe
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00:04
Chef File: Interview With Quique Dacosta
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Medium
40MIN
Greek Bouyourdi: Grilled Feta, Tomato, and Pepper
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Cooking the Classics: Coq au Vin Recipe and History
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Easy
55MIN
Forest Mushroom Risotto
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00:08
Palmer-Watt's on Blumenthal's New Airport Restaurant
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Easy
30MIN
Spaghetti Napoli
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6 Tips to Make the Perfect Neapolitan Pizza
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