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Food Books for Christmas gifts 2015

December 5, 2015 4 Comments Filed Under: Christmas, Food, Gardens, Recipes, Uncategorized

My annual Christmas list of which food and cookery books to buy is in the Ham and High today. 

As I couldn’t fit in all of my recommendations due to a limited word count, below are the rest of my picks.

For the Food Activist:

Food for thought Vanessa Kimbell


Food for Thought by Vanessa Kimbell (Kyle Cathie)

Vanessa is very entrepreneurial, a skill she no doubt attained from her marketing background. She’s started a cookery school, a sourdough club, does social media campaigns, and contributes regularly to Radio 4’s The Food Programme. She has an exuberant personality for, like me, she has an Italian background. I once asked her ‘Do you feel at home in England?’ because really, if you have an expressive personality, it can be quite difficult. It’s hard to be English, it is very class bound. And if you don’t act like that, you are viewed with suspicion.

All of this is a preamble to Vanessa’s book which is cleverly done. She softens the political food activism with sheer prettiness of presentation with lovely food styling and photography. The recipes have witty titles such as Rubber Glove Nettle Soup.

I’d like to cook: Don’t destroy the rain forest digestives and Support Your Local Miller Sourdough Pappardelle.

For the Vegan-curious cook:

Homemade Vegan Pantry

Homemade Vegan Pantry by Miyoko Schinner (Ten Speed Press)

Part of my interest in vegan food is technical, for there are advanced techniques for making some of the staples. This book will tell you how to make many of the things in my book V is for Vegan but goes even further into the geekdom of cooking. It tells you how to make uncrab cakes, unfish sticks, unburgers, unsausages, vegan fish sauce, vegan melty cheese, flax seed meringues. An excellent book for the dedicated vegan cook.

I’d like to cook: Condensed non-dairy milk, Almond feta

The Vitamix Cookbook: over 200 delicious whole food recipes to make in your blender by Jodi Berg (Vermilion)

This isn’t a beautiful but slightly useless ‘gift’ book but it is extremely useful to anyone on a vegan diet or wholefood diet. Author Jodi Berg is a descendant of the original Vitamix developers, the Barnard family. The story of the Vitamix developed because her grandfather suffered from terrible digestive problems. The family were fans of Dr Kellogg (he of the cornflakes) who was an early adopter of the meat-free diet. ( I talk a little about the history of veganism in my book V is for Vegan). I use my Vitamix most days, it’s such a useful ‘gadget’ for making flour from any grain, for sauces, soups, curds, mayonnaise…you name it.

I’ll make: Gluten-free Flour Mix, Garden Fresh Minestrone

For the keen restaurant goer who wants to reproduce it at home:


Spuntino Comfort Food (New York Style) by Russell Norman (Bloomsbury)

I really liked Russell’s last book ‘Polpo’ and I like this one even more. It’s got the kind of recipes I’d actually like to cook, most of them devised by the head chef at Spuntino, Rachel O’Sullivan. The recipes are well pitched, somewhere between restauranty and creative home cooking. Again this book has the innovative design and feel of Polpo with the naked spine and stitching and a smart urban bronze shiny plaque on the cover. (My mum who is an artist says: always have a bit of gold in a painting, it sells). It has a pull-out section (that you don’t actually pull out) on Williamsburg, the area of Brooklyn where it could be fairly said that Norman gets a great deal of his ideas for restaurant concepts. But mainly this book is all about the cookable recipes. Casual reportagey food photography by Jenny Zarins which suits the concept.

I’d like to cook: Mackerel Slider and Pineapple and Liquorice, plus Dutch Baby.

For the street food fan:

Anna Mae's Mac n Cheese

Anna Mae’s Mac n Cheese  by Tony Solomon and Anna Clark (Square Peg)
Recipes from London’s legendary street food truck which started life in my back garden, which they mention in the credits. They’ve gone on to be one of the most successful food businesses, lauded by Caitlin Moran among others. Here is their cute, bright book on some of their recipes, notably for their fantastic mac n cheese of which there are several versions here from a Jewish Deli ‘Macshugganer’ to a blue cheese macaroni cheese, a French one and a classic American standard. A must for carb n cheese lovers.  One of the Amazon reviews says “I’ve put on half a stone already”. What better recommendation for a cookbook?

I’d like to cook: My Big Mac Greek Wedding

Books for bakers

Honey & Co book

Honey and Co The Baking Book by Sarit Packer & Itamar Srulovich (Saltyard)
Apart from anything else this book is a bargain in terms of content, it has almost 150 recipes. The book is divided up in chapters by time of day; dead of night, first light, elevenses, lunch, tea time and after dark, which seems appropriate in that traditionally baking in done in the middle of the night. The recipes are international, with an emphasis on Middle Eastern and Israeli baking. Definitely a book you’d actually use.
I’d like to cook: Pocky Sticks, the Clementine cake and Su Boregi.

Cakeology by Juliet Sears (Hardie Grant)

Forget your bake-off amateurs, this is a woman who really knows her stuff, Juliet Sears is a professional baker who supplies the birthday cakes to the stars. Some of her cakes and ideas look rather difficult to achieve but there are detailed step by step instructions and graphics. Sears tells you when it’s a hard project or an easy job and delightfully bossy (after my own heart) when telling the reader what to do. Every command here is born of hands-on experience and she’s not holding back any secrets.  This is a very different sort of baking to Honey and Co but if occasionally you yearn to have a go at a less casual, more theatrical cake, this is the book. 
I’d like to bake: The Pinata cake and the Wedgewood inspired cake

For the food history geek:

English Puddings, sweet and savoury by Mary Norwak (Grub Street)
 I love that nursery expression, the cuddly word ‘pudding’ (derived originally from the French boudin), that we English use. Americans are terribly po-faced and think pudding only refers to a certain kind of dessert. All dessert ultimately is ‘pud,’ as in ‘what’s for pud mate?’ This book has chapters on blancmanges and flummeries, junkets and syllabubs, custards, fools, dumplings, fritters… aren’t these simply some of the best words in the English language? So nostalgically evocative and roly-poly, Georgie-Porgy, pudding and pie, FUN. Mind, I was one of the few children at school who loved tapioca with jam.
Each recipe has a little of the history, for example: before such modern fripperies as the fork, meringues were beaten with birch twigs. Or how her father liked milk puddings Tudor style, with butter and spice. Or the difference between the English ‘Floating Islands’ (mentioned I think in Patrick O’Brian’s books) and the French ‘Iles flottantes’, the latter a much lighter affair. Or the interesting nugget that pies had different shapes and pastry decorations so that bakers could recognise their pies in the communal ovens. This book has no pictures, just text and is small enough to take on the bus. 
I’d like to cook: I’ve made a few of the recipes in the past…’boiled baby’ and ‘peas pudding’ and genuine almond blancmange. I’d like to make Damask cream, Geranium cream, Prince Consort pudding.

Books for DIY cooks/fermenting geeks

 Ferment Your Vegetables

Ferment Your Vegetables by Amanda Feifer (Fair Winds)
Fermentation and canning have been a la mode for the last semi-decade, although pioneers such as Sandor Ellix Katz have been resuscitating these ancient preserving techniques for years. American author Feifer is knowledgeable, with chapters on kimchi, kvass, kraut, fermenting in crocks (I’ve bought myself a sauerkraut crock), how to make a cabbage ‘shelf’ and techniques I’d never heard of such as misodoku and nukadoku, which are Asian pickling styles.This is a book I can learn from.
I’d like to ferment: Miso Rhubarb, Healing Burdock Turmeric Pickles.

Art books about food



Inside Chef's Fridges, Europe



Inside chef’s fridges by Carrie Solomon and Adrian Moore (Taschen 2015)
Parisian concierge Adrian Moore and photographer Carrie Solomon spent months visiting Michelin starred chefs and having a peek inside their fridges. The results are both intriguing and a relief: yes there are exotic ingredients but also the homely simple food that these chefs and their families actually eat. Alongside the fermented elderberry flowers, the squid ink and the fresh whole lobsters, there will be a jar of Nutella. The contents and even the type of fridge do seem to be representative of each chef’s style: Ottolenghi has a fridge stacked full of tiny jars with exotic ingredients, rather like his recipes, while Marco Pierre White has refurbished a grand and vintage wooden fridge.
This is a fantastic gift book for those who like art, chefs, travel and food.

Books for cooks

Home by Trish Deseine

Home by Trish Deseine (Hachette 2015) 
Trish has spent the last twenty years living in Paris, becoming a celebrated cookbook author which is no easy task in chauvinistic France. But now she’s returned home to Northern Ireland and created this book containing recipes using the restricted palette of Irish ingredients only… so no olive oil, no pomegranates, no Mediterranean herbs, only foods that can be grown in Ireland. The recipes are both nostalgic and modern, a new look at Irish cooking. It also has atmospheric photographs, gorgeously bleak in the Irish misty light, by Deirdre Rooney.

Love your leftovers

Love your leftovers by Hugh Fearnley Whittingstall (Bloomsbury)
Some of my best meals are created from leftovers so I’m immediately on board with a book on what the French call ‘les restes’. With the assistance of brilliant cookery writer Debora Robertson, Whittingstall has written a resourceful tribute to the art of efficient housekeeping and the carefully managed pantry. There is even a recipe for fried fish skeletons!

I’d like to cook: Arancini patties, Paneer.

Winter Cabin Cooking

Winter Cabin cooking by Lizzie Kamentzsky (Ryland Peters)

I love the atmosphere in this book which is beautifully styled and photographed. I think winter is the best season for cooking, after all it’s when you are at your hungriest and you don’t have to worry about calories as you will shiver them off. (Freezing your fat off is a new thing). You’ve got all the chalet girl favourites, gorgeous rib-sticking food that acts as a culinary woolly jumper. Lizzie also features dishes from American mountain ski resorts such as Huckleberry pie as well as Alpine recipes like rosti.

My only issue with it as a non-meat eater is that it is so meat focussed. You don’t need meat to feel warm and cosy…potatoes and cheese do the job so much better.

I’d like to cook: the proper Apfelstrudel, Heaven and Earth pie.

For those who like illustration:

Rachel Khoo’s Kitchen Notebook (Michael Joseph)

This pretty notebook style cookbook with some of Rachel’s charming illustrations and watercolours is perfect for a young cook wanting to explore slightly harder, more exotic recipes, that have been thoroughly tested. Cute!

I’d like to cook: Japanese Teriyaki salmon steamed buns!

Stocking Fillers:

Posh Toast

Posh Toast (Quadrille)
My whole family are toast fiends. It’s the easiest ‘recipe’ for a country that has one of the highest electric toaster ownerships per capita in the world. I asked Which magazine what percentage and they said 90 % sounded about right. This book is full of toast topping suggestions. (I also have vegan toast toppers in my book V is for Vegan). A very pretty book.
I’d like to toast: Parmesan pain perdu and piperade.

Ultimate one pot dishes

Ultimate One Pot Dishes by Alan Rosenthal (Ebury Press)

Alan Rosenthal specialises in one pot dishes such as stews, he’s managing director and creator of Stewed.com which is sold in supermarkets. After grilling, the one pot dish is the basis for the earliest cooking, probably as soon as mankind invented some kind of pot that could be heated, perhaps inspired by using the animal’s stomach as a pouch for all the ingredients. Unfortunately for me the recipes are very meaty so there wasn’t much I would want to cook from it, but a good selection of stew-like dishes from around the world.
I’ve cooked: the Succotash recipe which worked well.

Books for campers

Guyrope gourmet

Guyrope Gourmet by Josh Sutton (Punk Publishing)
Josh Sutton is also known as Guyrope Gourmet and has been featured on TV and in the press for his ingenious camping recipes. I love camping and cooking outdoors when the weather is fine. Food tastes better when eaten outside, I’m convinced. Have you ever had a portion of chips in the street, even eaten in the rain on a freezing Northern night? How good does it taste? So much better than if you have it at your centrally heated home on a plate. Josh has some engaging tips for camp cookery, such as barbecuing on an washing machine drum, what kit to take with you on a trip and what key ingredients you’ll need. My kind of cook! A good pressie for men, women, boys and girls.
I’d like to cook: stuffed trout wrapped in maize leaves

Not about food

Red Rosa by Kate Evans (Verso Books)
This is a graphic novel by a friend of mine from my activist days. I met Kate when I was squatting at the London Fields Lido, along with another friend who has also done well, the street artist Stik, who also brought out an art book this year. It’s amazing how much talent was in that place. Beautifully drawn, this is the biography of Rosa Luxemburg, writer and political leader, one of the 20th centuries best known revolutionaries. I think some of the best work being done nowadays is by graphic novelists, for instance I’m a big fan of The Walking Dead TV series. Highly recommended.

My gardening/cooking book Christmas gift list can be seen here at this link. 

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Reader Interactions

Comments

  1. hroodgar

    December 10, 2015 at 10:42 am

    Fascinating as always. What more can I say.

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      December 27, 2015 at 4:01 pm

      Thanks hroodgar

      Reply
  2. Elinor Hill aka Beachhutcook

    December 15, 2015 at 6:58 pm

    I want them all.

    Reply
    • Kerstin Rodgers aka MsMarmiteLover

      December 27, 2015 at 4:01 pm

      I can see quite a few people ordered books from this list due to my amazon associates link.

      Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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Kerstin Rodgers/MsMarmiteLover
I had one leek, one potato, but that’s enough to I had one leek, one potato, but that’s enough to make a leek & potato soup. I added garlic, rosé & Parmesan. I made a storecupboard salad from a cucumber & a tin of sweet corn. (Always have sweet corn in your pantry- it makes a tomato/sweet corn salad, or a tuna sweet corn salad or Thai style corn fritters) which I dressed with lemon juice & avocado oil. I also made garlic bread: a tiger loaf sliced almost to the bottom- room temp butter mixed with salt & minced garlic- wrap in foil and bake in the oven for 15 minutes. A simple leftovers lunch.  #leftovers #lockdownlunch #london #pantryessentials #soup #sweetcorn #garlicbread #supperclub #covidcooking #bubblelunch
Couscous and bulghur wheat are so brilliant when i Couscous and bulghur wheat are so brilliant when it comes to quick lunches. Especially if you bung them in the rice steamer. They take literally minutes to cook and are fluffy and perfectly done. I mixed in a tin of tuna and some preserved lemon, a few spring onions and a little tahini dressing. Served with a carrot and mandarin salad. I’m trying to use up the bottom drawer of my fridge and dried goods in my pantry before I do more shopping. Preserved lemons are one of my pantry essentials.  #pescetarian #couscous #ricesteamer #lockdownlarder #supperclub #lunchformybubble #londonlockdown
Baked cauliflower ‘wings’ for lunch. Easy. Bre Baked cauliflower ‘wings’ for lunch. Easy. Break into florets. Dip into batter of flour and fizzy water with sweet smoked paprika and salt. Lay on oven tray ( covered with parchment or silpat) and bake for 30 mins in hot oven. Then brush with butter and bake for another 5 mins or so. I served with a dipping sauce of yoghurt and lime marinade from @granluchito and more salt. #vegan #vegetarian #cauliflower #supperclubchef #recipe #5aday #lockdownlunch #baked #cauliflowerwings
Today I made tofish and chips for my bubble. My da Today I made tofish and chips for my bubble. My daughter and her boyfriend are working here everyday while their new flat upstairs is having the builders in. I like it because I have someone to cook for and I get a bit of company. Although in reality it’s 3 people sitting silently at their laptops all day. Today I did hear the high court session where a woman has sued Labour to find out the names of people who leaked a report. Anyway tofish is marinated firm tofu with one side covered with nori kelp and deep fried in batter. It really does taste fishy, and the nori looks like fish skin. Will do again. #supperclubchef #londonlunch #vegan #tofishandchips #tofurecipes #deepfried #handcutchips #homecooked #recipeoftheday
Another #lockdownlife activity, learning to darn. Another #lockdownlife activity, learning to darn. This red wool cardigan was shredded by moths. I’m trying both visible and invisible mending. The sleeve I darned in the traditional way. The holes I edged with embroidery cotton, making a feature of ‘moth lace’. All v Prince Charles don’t you think? He’s into patching and saving old clothes.  #visiblemending #darning #moths #longlonelynights #covid #lockdown #recycling #upcycling #ecofashion #redcardigan
Did that internet recipe doing the rounds- baked f Did that internet recipe doing the rounds- baked feta with tomatoes. I added red peppers, olive oil, garlic. Bake for 20 minutes then mix together - the feta forks a creamy sauce. Stir in freshly cooked pasta. Basta! #easyovenrecipes #bakedfetaandtomatoes #bakedfetapasta #supperclub #londonlockdown #coronacooking #vegetarian #justaddpasta #bakedfetacheese
Making thin crepes with lemon and sugar and banana Making thin crepes with lemon and sugar and banana and maple syrup. Using a cast iron crêpière I bought in a french supermarket years ago. For lunch we had savoury crepes with cheese and garlic. Apparently savoury crepes are ‘ middle class’! Who knew? #pancakes #pancakeday #shrovetuesday #crepes #bananapancakes🍌 #supperclub #londonlockdown #eatingwithmybubble
I’m cooking a lot of Asian food right now. It’ I’m cooking a lot of Asian food right now. It’s quick, hearty, tasty and healthy at the same time. Here I cubed leftover firm tofu, the whites of spring onions, mushroom stems, red pepper fried in groundnut oil, a little garlic, run out of ginger, some chilli bean sauce leftover from a jar, some soy sauce, a little teriyaki sauce from @misotasty . Then I boiled black soba noodles for 5 minutes, rinsed them in cold water, slung them back in the stir fry pan al dente. Another 5 minutes on the stovetop, I served them with the green parts of the spring onion, and a squirt of Yuzu paste from @misotasty. Served as a quick office lunch to my ‘son-in-law’ @jamescalmus who is here working while builders make an unholy noise in the flat above. My daughter and he will be moving in above when the work is done at the end of March. It’s scary buying a place for the first time- and dealing with builders- and blowing the last of your money. I remember when I bought my second flat, I was so broke I couldn’t afford a bed, and slept on the carpet for 3 months. #moving #firsthome #london #supperclub #mybubble #asianfusion #sobanoodles #tofurecipes #homecooked #lockdownlife
Heart shaped pasta parcels stuffed with cheese fro Heart shaped pasta parcels stuffed with cheese from @latuapasta one of the meal kits I’ve been trying recently. It comes with a jar of tomato sauce. The perfect dish for a nervous cook trying to impress a love. Myself I’m a corona loner as per usual. It’s ok, I’m used to it. Post- menopause I don’t have the longing I used to experience which made me needy and desperate with regards to ‘having a relationship’. Yes it does get lonely but actually I also feel a kind of relief. Happy Valentine’s Day to those who have romantic love and an even happier v day to those who don’t...
#valentines #valentinesday #vday #mealkits #foodoflove #freshpasta #valentinesdinnerathome #london #supperclub
Another Facebook marketplace find- this gorgeous g Another Facebook marketplace find- this gorgeous green velvet armchair which is also very comfortable-£50. The fire is lit 🔥 my broken ankle is propped up and I’ve a lovely cup of tea. #facebookmarketplace #recycling #upcycle #interiors #edwardianflat #londoninteriors #cosyhome #supperclub #greenvelvet #velvetarmchair #interiorsonthecheap
Pomelo candied peel is so fragrant. Instructions: Pomelo candied peel is so fragrant. Instructions: pare off the zest in longish strips, making sure there is no white pith. Then cover the peel with cold water, bring to the boil, then drain. Repeat this step twice more. This gets rid of the bitterness.  Then add 200g caster sugar and 400ml water to the peel. Simmer until the peel has absorbed all of the syrup. Then pour granulated sugar into a bowl; prepare a rack with parchment paper underneath to catch drips. Carefully extract each strand of peel and dip it into the sugar, then lay on the rack to dry out. Leave the peel 24 hours. Keep any sugar left over from the pan, and bowl, which will be lemon/pomelo scented, to use in baking. #supperclub #citrus #pomelo #candiedpeel #recipe #baking #lockdownlife #covidcooking #slowcooking #londonlife
My lady cave, my she shed, my recycled summerhouse My lady cave, my she shed, my recycled summerhouse. I’m going in for #shedoftheyear !
Everything made from stuff found in skips. #london #shed #shedlife #lockdown2021 #woodburner #bedinshed #throughtheroundwindow #supperclub #recycled #dumpsterdiver #ecobuilding
Black pepper firm tofu from @misotasty who are now Black pepper firm tofu from @misotasty who are now doing craft tofu. You fry the tofu cubes in cornflour then make a rich sauce with red pepper and black pepper, garnish with spring onions. Yet another fab thing to do with tofu! #tofurevangelist #tofurecipes #supperclub #blackpeppertofu #chinesenewyear #yearoftheox #chinesefood #covidcooking #lockdownlarder #vegetarian
Hot and sour soup with soft tofu from @misotasty j Hot and sour soup with soft tofu from @misotasty just the thing for a snowy day. Ate this on Sunday with my bubble. Persuading people that tofu is good to eat one meal at a time!  #tofu #tofurecipes #hotandsoursoup #soup #winterfood #supperclub #londonchef #homemade #recipes #vegan #vegetarian link to recipe: http://secret-garden-club.blogspot.com/2013/02/herbs-jackie-magazine-and-hot-and-sour.html?m=1
Japanese sweet potatoes from Miyazaki. They are th Japanese sweet potatoes from Miyazaki. They are the best I’ve ever had- small, dense, fluffy silky and sweet. I baked them in the oven and served with smoked trout and creme fraiche from @natoora “ Sweet potato is highly nutritious. It is high in fiber and will activate your intestinal system, and a white sticky substance “jalapin” that can be found when sliced, will help with digestion and help regulate your intestinal environment. Since its antioxidative vitamin C and antioxidative carotenoid are not lost by heating the sweet potato, experts say it is good for health and beauty. “ #sundaylunch #supperclub #sweetpotatoes #smokedtrout #pescetarian #japaneseingredients #oyatsuimo #miyazaki #yaki-Imo
Pomelo, cucumber and gadogado peanut dressing. So Pomelo, cucumber and gadogado peanut dressing. So refreshing! Pomelo is, along with mandarins and Citron, one of the original citrus fruit from which many others were bred. It’s rather like a grapefruit ( which bred with bitter orange, is a descendant) but sweeter, firmer, drier and more meaty in texture. It’s quite a pfaff to prepare as you have to take all the membrane and pith off- that’s the bitter bit. The pith can be turned into a poor mans cutlet, a Cuban steak, when times are tough. The peel can be candied. this citrus lasts a long time in the fruit bowl. #citrus #citrusrecipes #pomelo #wintersalads #gadogado #peanutdressing #supperclub #lockdownrecipes  #saturdaylunch #februaryfood #vegetarian #vegetarianrecipes
Flammkuche is a kind of German or alsacien pizza- Flammkuche is a kind of German or alsacien pizza- very thin. I got this flammkuche with a topping of nutmeggy bechamel, mushrooms, mozzarella & pesto as a #mealkit from @amelie_restaurants. Even the keenest cooks get sick of their own food! It’s really delicious and quick to prepare. #flammkuchen #pizza #vegetarian #lockdown2021 #lockdownfood #foodsolutions #covid_19 #newnormal #dinnerin10minutes #londonlife
Blood orange, fennel and dill salad with mustard d Blood orange, fennel and dill salad with mustard dressing. Easy peasy winter citrus salad. Best to use a mandolin to shave the fennel. #supperclub #covidmenu #citrus #bloodorange #wintersalad #lockdownlarder #valentinesday❤️ 💛💚🧡
Tarte au bergamote 💛done with puff pastry rathe Tarte au bergamote 💛done with puff pastry rather than shortcrust because that’s what I had ready made and hurty ankle meant I didn’t have wherewithal to make own pastry. I used zest and juice of a bergamot and zest and juice of 2 lemons 🍋. This bergamot I actually grew! #bergamot #citrus #tarte #tarteaucitron #supperclub #winterdesserts #sour #sharp #sweet #lockdownfood #covidcookery 💛💛💛
Made kosho with my incredibly expensive @natoora Y Made kosho with my incredibly expensive @natoora Yuzu (£12.80!) using the zest, 1 deseeded green chilli and some @maldonsalt in the pestle and mortar. It’s good to sprinkle on rice, noodles, soup. #condiments #citrus #yuzu #japanesefood #londonchef #supperclub #yellowfood #winterfood #seasonal #chilli #msmarmitelover
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