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The ripple effect: Skye Gyngell's tongue-tingling raspberries recipes
Nothing says summer more than the arrival of the first raspberries; blood-red in colour, tart and sweet at the same time, and deliciously velveteen in texture and appearance. The first batch of this lovely fruit should be eaten in the simplest way – put them in a bowl, drizzle over a little thick cream and a dusting of sugar – the gratifying flavour of an English summer in one simple dish.
Food Of The Week: Cultural fine dining is quite an art
There's no need to go hungry when sating your cultural appetite. Check out these top-notch restaurants in galleries, theatres, concert halls and museums around the world.
- Meringue with sweet cream and raspberries
- Apricot and raspberry sherbet
- Almond tart with raspberries and crème fraîche
- Soul Happiness
- Barbecued butterflied leg of lamb with samphire, green tomatoes and chilli oil
- Quo Vadis Aperitivo
- Grilled langoustine with salmoriglio
- Melon with crème fraîche and rose syrup
- Chambord Presse
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