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The fantastic resource of fruit—so delicious and so very good for us—is ridiculously under explored in our kitchens. This cookbook puts that right.
Hugh's brilliant new recipes have carefully balanced flavour combinations for sturdy fare like marinated lamb and fig kebabs; goat tagine with apricots and almonds; chicken and fig couscous; venison stew with morello cherries; and pumpkin and pear curry.
There are also fresh and zingy ideas like pineapple, melon and mint, as well as delicious cakes, tarts, pies, crumbles and puddings. With glorious photography from Simon Wheeler, Hugh's recipes are delcious, original and surreptiously healthy.
For more information, click here.
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