Sally Clarke

£9.99

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When Sally Clarke opened her legendary Notting Hill restaurant Clarke’s in 1984, the daily-changing, seasonal menu was an innovation. That approach forms the heart of this beautifully designed and illustrated cookbook, which features 100 uncomplicated, thoughtfully assembled dishes using 30 of Clarke’s favourite ingredients from apricot to tomato, via basil, fennel and pine nut. The tempting recipes include Asparagus Fritters, Roasted Chicken with Basil, Scallop Ceviche, Chicory Tarte Tatin and Peach and Raspberry Galette.

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Sally Clarke

Sally Clarke

30 Ingredients

Hardback296pp Illustrated270x194mm

9780711237520     Product Code: 501994

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When Sally Clarke opened her legendary Notting Hill restaurant Clarke’s in 1984, the daily-changing, seasonal menu was an innovation. That approach forms the heart of this beautifully designed and illustrated cookbook, which features 100 uncomplicated, thoughtfully assembled dishes using 30 of Clarke’s favourite ingredients from apricot to tomato, via basil, fennel and pine nut. The tempting recipes include Asparagus Fritters, Roasted Chicken with Basil, Scallop Ceviche, Chicory Tarte Tatin and Peach and Raspberry Galette.

publ £25.00

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