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Cumin lamb with carrots three ways

A delicious and fragrant meat dish to warm up winter days<p><i>Serves four</i><p><b>for the pickled carrots</b><br>175g (6oz) medium-sized carrots, peeled~<br>3½ tbsp caster sugar<br>100ml (3½fl oz) rice vinegar<br>¼ tsp fennel seeds, bruised<br>½ tsp coriander seeds, bruised<p><b>for the carrot puree</b><br>335g (11½oz) carrots, peeled and …

How to Take Great Pictures of Food in Restaurants—and Not Look Like a Jerk

The New York Times may disagree, but you can take good photos of food in restaurants--without annoying everyone. Matt Duckor explains how<p><i>Welcome to Consumed, in which Matt Duckor devours the food world, documenting the people, places, and plates that keep him hungry.</i> <i>Today, a reaction to something</i> …

Six of the best proseccos

News today that prosecco is outselling champagne probably comes as no surprise but I sometimes wonder why its fortunes have soared so dramatically. (Wine merchant Majestic reports a 39% increase in sales in the last six months.)<p>A lot of the prosecco circulating at the moment is just plain nasty. …

Sweet Potato Falafel with Pea & Feta Hummus | Aaron Craze

It's squash season, folks. We're breaking down butternut squash in the #BAtestkitchen. Here's how it's done #videogram