Recipe by Richard Corrigan
From: Corrigan Knows Food
A feast to serve with chickpeas with roasted peppers.
This creamy light soufflé is best served with a hunk of crusty bread.
For that special family dinner.
Richard Corrigan cooked it in the English Market; you can cook it at home.
A really good sauce to start with if you are a novice cook.
An indulgent treat.
A tasty and interesting way to prepare broccoli.
A hearty and satisfying dish with plenty of 'oomph' but also some subtle tastes and flavours.
Delicious whatever the season.
An unusual taste you'll return to.
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