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    <title>Bournemouth Echo | Recipes</title>
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    <pubDate>Sat, 18 May 2013 10:51:30 +0100</pubDate>
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           <title>Pan Fried Asparagus Spears on Chargrilled Ciabatta with Garlic Aioli and a Tomato &amp; Basil Salad</title>
           
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  Patrick’s head chef Chris Howard shares his delicious asparagus recipe with Seven Days readers
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           <pubDate>Sat, 18 May 2013 07:00:00 +0100</pubDate>
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           <title>Instant strawberry and black pepper jam</title>
           
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  EACH week we ask someone to share one of their favourite recipes with Taste.
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           <pubDate>Mon, 13 May 2013 16:45:39 +0100</pubDate>
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           <title>Marinated Grilled Beef, Hummus, Toasted Cumin and Grilled Raddichio Hazelnuts with Balsamic</title>
           
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  Head chef Matt Davey from Wimborne restaurant the Tickled Pig shares his recipe for marinated grilled beef with Seven Days readers
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           <pubDate>Sat, 11 May 2013 06:00:00 +0100</pubDate>
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           <title>Lemon Curd Butterfly Buns</title>
           
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  A zesty twist on the classic teatime treat, courtesy of James Martin
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           <pubDate>Wed, 01 May 2013 06:00:00 +0100</pubDate>
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           <title>Apple Crumble Cake</title>
           
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  Can't decide between crumble or cake? enjoy the best of both worlds with this delicious treat filled with cream and covered in fudge topping, mmmm!
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           <pubDate>Wed, 01 May 2013 06:00:00 +0100</pubDate>
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           <title>Ginger and Banoffee Cheesecake</title>
           
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  James Martin shares this recipe inspired by his American travels
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           <pubDate>Wed, 01 May 2013 05:00:00 +0100</pubDate>
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           <title>Elderflower Summer Pudding with Elderflower Ice Cream</title>
           
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  Classic English elderflower gives a fresh twist to the traditional summer pudding.
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           <pubDate>Mon, 29 Apr 2013 13:20:20 +0100</pubDate>
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           <title>Dorset Apple Cake, just like Grandad likes it</title>
           
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           <description><![CDATA[
  This recipe, for Grandad's favourite Dorset Apple Cake, was submitted by Sandra Blainey for the Truly Scrumptious Cook Book, published in aid of Diverse Abilities Plus for the Great Dorset Bake Off.&nbsp;
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           <pubDate>Mon, 29 Apr 2013 12:46:57 +0100</pubDate>
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           <title>Confit rosemary breast of lamb, pearl barley, shallot &amp; caper stuffing, lamb &amp; orange meatballs</title>
           
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           <description><![CDATA[
  Jenny Jones is the head chef of the Museum Inn in Farnham. Jenny has been recognised as Pub Chef of the Year by the Morning Advertiser, cooks inspired modern British dishes sourced wherever possible from the wonderful local produce that is available throughout the south west of England.
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           <pubDate>Sat, 27 Apr 2013 06:00:00 +0100</pubDate>
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