Jill Dupleix Eats
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FENNEL, HOT AND COLD.
People run a bit hot and cold about fennel. So here’s how to eat it at its best and simplest, both hot and cold.
Jill Dupleix
Jun 23
20
3
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FENNEL, HOT AND COLD.
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HOW TO BURN BUTTER.
Burnt butter or brown butter is on all the menus at the moment. Here’s why - and how to turn it into a beautiful batch of biscuits.
Jill Dupleix
Jun 16
22
2
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HOW TO BURN BUTTER.
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IT'S PUMPKIN RISOTTO, ONLY BAKED IN THE OVEN.
Here’s what to do with all that lovely winter pumpkin you have. That's okay, any time.
Jill Dupleix
Jun 9
26
9
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IT'S PUMPKIN RISOTTO, ONLY BAKED IN THE OVEN.
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10 THINGS TO DO WITH A POMEGRANATE.
Because it's like adding sparkles to your food. And because people keep telling us to open it in a bowl of water, and they really shouldn't.
Jill Dupleix
Jun 2
18
9
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10 THINGS TO DO WITH A POMEGRANATE.
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JILL DUPLEIX EATS... EVERYTHING.
Including mortadella sandwiches, arty salads, date and nut loaf, meat pies and quince galettes. And that's just the stuff between meals. It's been a…
Jill Dupleix
May 26
21
4
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JILL DUPLEIX EATS... EVERYTHING.
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THE QUINCE, THE WHOLE QUINCE.
Sometimes the act of cooking is completely transformative. You take something practically inedible and turn it into something very delicious. Clever…
Jill Dupleix
May 18
24
5
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THE QUINCE, THE WHOLE QUINCE.
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MARMALADE DUCK
In which marmalade meets duck and stays home for dinner.
Jill Dupleix
May 11
17
7
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MARMALADE DUCK
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THE FUTURE IS CAKE.
Whether it’s for Mum on Sunday, or for you any time, you'll be needing a cake with a soft crumb, sharp icing and a scent of mandarin. A pound cake.
Jill Dupleix
May 5
19
4
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THE FUTURE IS CAKE.
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IT'S ALL ABOUT IMMUNITY.
Nobody is immune. I think we’ve learnt that by now. But you can amp up your immune system by lying down (naps!), walking (to coffee!) and feeding…
Jill Dupleix
Apr 28
17
4
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IT'S ALL ABOUT IMMUNITY.
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I KNOW WHAT YOU ATE LAST EASTER
Too much, probably. Same here. You might need a clean and green, light but super-tasty noodle salad to even the balance. Same here.
Jill Dupleix
Apr 21
14
4
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I KNOW WHAT YOU ATE LAST EASTER
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FANCY FISH FINGERS FOR FRIDAYS
Grown-up salmon fish fingers turn every Friday into a Good Friday.
Jill Dupleix
Apr 14
14
4
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FANCY FISH FINGERS FOR FRIDAYS
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COOKING UP A DREAM KITCHEN
Kitchen renovations are both exciting and terrifying. Here’s what you need to know before you start.
Jill Dupleix
Apr 7
13
25
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COOKING UP A DREAM KITCHEN
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