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Chef Calum Franklin sifts through 400 years of recipes to create a festive miracle

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FT MagazineTim Hayward

‘There can’t be a better place or time to be reviewing restaurants than right here, right now’

These nutty, chocolatey biscuits will benefit from a quick dip in the wine. They also keep well in a jar — but only if you feel you can trust yourself

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From champagne to sake: Moet’s Richard Geoffroy and port’s Paul Symington are moving on

Food in Myanmar’s biggest city is a blend of Indian, Bangladeshi, Chinese and Thai influences

FT MagazineJancis Robinson

Whether you’re happy paying £12 or £2,200, here is Jancis Robinson’s choice of fantastic festive fizz 

‘A glass of suanmeitang — sour plum juice — is the traditional Chinese antidote to a throat on fire’

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‘Clean, fresh and bone dry with nuances of chamomile, walnuts and blue cheese’

Baker Fergus Jackson salutes the process by which micro-organisms help transform simple ingredients into something magical

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‘I would probably strangle my firstborn to eat the duck again’

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