John Loydall

Morsø Forno
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I’d been considering a pizza oven for a while – having cooked using these ovens...
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Pulled Pork Roll
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It's all in the detail with this Pulled Pork Roll. You need a decent bun...
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Potato Rolls
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I've been searching for the perfect burger bun for a while now. Or rather -...
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Red Slaw
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This Red Slaw is quick and simple. I've not used mayo as I wanted something...
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Gnocchi With Mushroom Consommé, Beetroot & Roast Tomatoes
Leftover Mondays - always a good thing. I cooked far too many baked potatoes this...
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Piccalilli
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This is a slightly revised version of a piccalilli recipe I posted a couple of...
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Brill Poached In Beer With Cabbage & Pancetta
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Brill - it's a lovely fish. A nice clean meat with a good firm texture...
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Beef Agnolotti
Beef Agnolotti With Sage Butter & Pesto
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This is a great way to use leftover stew - something like slow cooked oxtail...
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Gremolata
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This is a traditional accompaniment to osso buco but can also be used on other meats...
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Star Anise & Cinnamon Plum Jam
Star Anise & Cinnamon Plum Jam
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I used Mirabelle plums from the garden for this recipe but any type of plum...
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Chicken Liver Parfait
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This is beautifully rich and buttery but the Chinese spice adds a nice point to the...
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Piedmontese peppers
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Simple but utterly delicious. Served with a decent crusty bread, Piedmontese peppers are an incredibly...
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Sous Vide Chicken In A Honey and Soy Glaze
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This dish was inspired by a couple of recipes from the Eleven Madison Park cookbook -...
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Confit of Salmon with Puy Lentils & Apple Salad
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This is a really nice way to prepare fish - cooked at a (reasonably) consistent...
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Autumn Salad
Autumn Salad of Chicory, Apple, Celery, Walnuts & Bread
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This Autumn Salad of chicory, apple, celery, walnuts & sourdough contains everything I like to...
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Paneer
Paneer
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Paneer really is as simple as a recipe can be but it can be used...
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