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    <title>The Oxford Times | Food</title>
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    <pubDate>Fri, 24 May 2013 11:34:21 +0100</pubDate>
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           <title>Recipe for dauphinoise potatoes: serves 6</title>
           
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  Dauphinoise potatoes are often found on restaurant menus as they are easy to prepare and they taste good. On the Bird in Hand’s menu you will find them served with Matt’s slow-roasted half-shoulder
  of lamb and his steak pie. You can also order them as an extra side dish.
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           <pubDate>Wed, 29 Aug 2012 14:06:42 +0100</pubDate>
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           <title>Matt's dream pub is my kind as well</title>
           
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           <description><![CDATA[
  Combining an interesting walk with a pit-stop at a pub that knows the meaning of hospitality is not always as easy as it sounds, particularly if you have a dog in your party. However, we really hit
  the jackpot last week when we met up with Matt Tucker a talented chef who ran the Lamb Inn in Crawley with his wife Lynne until quite recently. Before that, Matt worked for Steve Chick, who
  specialised in transforming Oxfordshire hostelries into trendy gastro pubs. Matt’s exceptional cooking skills helped Mr Chick establish The Boot at Barnard Gate, near Witney, The Hand and Shears,
  Church Hanborough, The Snooty Fox at Littleworth, and the New Inn, near Minster Lovell.
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           <pubDate>Wed, 29 Aug 2012 14:04:27 +0100</pubDate>
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           <title>A fun romp through the history of food</title>
           
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           <description><![CDATA[
  As autumn approaches so does the Blenheim Palace Literary Festival at Woodstock, which gets under way at Blenheim Palace from September 12 to 16.
]]></description>
           <pubDate>Wed, 22 Aug 2012 15:01:57 +0100</pubDate>
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           <title>Outdoor feasts in sunshine or rain</title>
           
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           <description><![CDATA[
  Have you noticed how few books on picnics are being published these days?
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           <pubDate>Wed, 15 Aug 2012 13:07:04 +0100</pubDate>
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           <title>Recipe for Claudia Roden's picnic mayo</title>
           
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           <description><![CDATA[
  A classic hand-made mayonnaise calls for raw egg yolks which carried on a hot summer’s day could lead to food poisoning. In Picnics, Claudia Roden offers a tasty alternative created from hard-
  boiled egg yolks that keeps far better on a hot day.
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           <pubDate>Wed, 15 Aug 2012 13:04:31 +0100</pubDate>
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           <title>Super supper - or was it dinner?</title>
           
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  While our evening meal wasn’t described as a ‘kitchen’ supper, it was certainly classified as a supper rather than a dinner.
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           <pubDate>Thu, 09 Aug 2012 10:39:53 +0100</pubDate>
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           <title>Linora's Quark Gratin</title>
           
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           <description><![CDATA[
  When I meet up with the freelance women writers of The Oxford Times, we arrange a lunch put together by contributions from us all.
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           <pubDate>Thu, 09 Aug 2012 10:32:43 +0100</pubDate>
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           <title>Fuchsia Dulop's recipe for smothered rainbow chard</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/foodanddrink/food/9849838.Fuchsia_Dulop_s_recipe_for_smothered_rainbow_chard/?ref=rss</link>
           
           
           <description><![CDATA[
  The term “smothering or smothered” is the nearest Fuschia can get to the describing the cooking method known in Chinese as ‘men’. The Chinese character for men consists of the sign for fire next to
  the sign that means stuffy, stifling or tightly covered. A smothered dish is one that is first cooked in an open wok, then covered with a lid which traps both heat and steam and allows the dish to
  continue cooking slowly until done. Fuschia says that it is a good way of cooking tougher greens such as rainbow chard, Swiss chard, kale and cavolo nero.
]]></description>
           <pubDate>Wed, 01 Aug 2012 13:54:28 +0100</pubDate>
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           <title>Try the healthier tastes of China</title>
           
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           <description><![CDATA[
  I first met Fuchsia Dunlop about eight years ago when she was promoting her Sichuan Cookery, which went on to win the Jeremy Round Award for best first book.
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           <pubDate>Wed, 01 Aug 2012 13:52:25 +0100</pubDate>
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           <title>Tom Byng brings us Byron, his one-dish restaurant</title>
           
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           <description><![CDATA[
  It would be impossible to count the number of hamburgers eaten throughout the world every day.
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           <pubDate>Thu, 26 Jul 2012 11:05:13 +0100</pubDate>
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