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    <title>The Oxford Times | Archive</title>
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    <description>The Oxford Times /leisure/archive/</description>
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    <pubDate>Thu, 23 May 2013 04:17:13 +0100</pubDate>
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           <title>Recipe for dauphinoise potatoes: serves 6</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9899004.Recipe_for_dauphinoise_potatoes__serves_6/?ref=rss</link>
           
           
           <description><![CDATA[
  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.
]]></description>
           <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>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9898994.Matt_s_dream_pub_is_my_kind_as_well/?ref=rss</link>
           
           
           <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.
]]></description>
           <pubDate>Wed, 29 Aug 2012 14:04:27 +0100</pubDate>
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    <item>
           <title>A fun romp through the history of food</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9887619.A_fun_romp_through_the_history_of_food/?ref=rss</link>
           
           
           <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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    <item>
           <title>Outdoor feasts in sunshine or rain</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9874824.Outdoor_feasts_in_sunshine_or_rain/?ref=rss</link>
           
           
           <description><![CDATA[
  Have you noticed how few books on picnics are being published these days?
]]></description>
           <pubDate>Wed, 15 Aug 2012 13:07:04 +0100</pubDate>
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    <item>
           <title>Recipe for Claudia Roden's picnic mayo</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9874815.Recipe_for_Claudia_Roden_s_picnic_mayo/?ref=rss</link>
           
           
           <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.
]]></description>
           <pubDate>Wed, 15 Aug 2012 13:04:31 +0100</pubDate>
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    <item>
           <title>Super supper - or was it dinner?</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9864679.Super_supper___or_was_it_dinner_/?ref=rss</link>
           
           
           <description><![CDATA[
  While our evening meal wasn’t described as a ‘kitchen’ supper, it was certainly classified as a supper rather than a dinner.
]]></description>
           <pubDate>Thu, 09 Aug 2012 10:39:53 +0100</pubDate>
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    <item>
           <title>Linora's Quark Gratin</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9864642.Linora_s_Quark_Gratin/?ref=rss</link>
           
           
           <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.
]]></description>
           <pubDate>Thu, 09 Aug 2012 10:32:43 +0100</pubDate>
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    <item>
           <title>Fuchsia Dulop's recipe for smothered rainbow chard</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/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>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9849832.Try_the_healthier_tastes_of_China/?ref=rss</link>
           
           
           <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.
]]></description>
           <pubDate>Wed, 01 Aug 2012 13:52:25 +0100</pubDate>
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    <item>
           <title>Tom Byng brings us Byron, his one-dish restaurant</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9839422.Tom_Byng_brings_us_Byron__his_one_dish_restaurant/?ref=rss</link>
           
           
           <description><![CDATA[
  It would be impossible to count the number of hamburgers eaten throughout the world every day.
]]></description>
           <pubDate>Thu, 26 Jul 2012 11:05:13 +0100</pubDate>
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    <item>
           <title>Recipe for gingerbread</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9826089.Recipe_for_gingerbread/?ref=rss</link>
           
           
           <description><![CDATA[
  A slice of gingerbread lavishly spread with butter makes a great addition to a tea party. Ann Parsons certainly enjoys baking ginger cakes, which rate among her favourites. She likes the fact that
  the longer you leave them the better they taste, though she is the first to admit they taste pretty good when taken straight out of the oven.
]]></description>
           <pubDate>Thu, 19 Jul 2012 11:31:07 +0100</pubDate>
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    <item>
           <title>Going underground for scrummy teas</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9826078.Going_underground_for_scrummy_teas/?ref=rss</link>
           
           
           <description><![CDATA[
  When Ann Parsons from South Oxfordshire first heard about the underground tea rooms that were popping up all over the UK, she knew she was more than qualified to open one of her own.
]]></description>
           <pubDate>Thu, 19 Jul 2012 11:28:23 +0100</pubDate>
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    <item>
           <title>Scrummy cakes win fans at the markets</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9811349.Scrummy_cakes_win_fans_at_the_markets/?ref=rss</link>
           
           
           <description><![CDATA[  When a master baker can boast of having spent several years working under the expert guidance of Michel Roux Senior at the Waterside Inn, Bray, he is someone to take seriously. Paul Barlow-Heal,
  who set up his own baking business, Cotswold Baking, in Swerford last year, makes such a boast with pride. He says he owes Michel Roux a great deal. It was certainly in his time at the Waterside
  Inn that became passionate about baking.
]]></description>
           <pubDate>Wed, 11 Jul 2012 15:57:28 +0100</pubDate>
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    <item>
           <title>Paul Barlow-Heal's lemon tart</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9811359.Paul_Barlow_Heal_s_lemon_tart/?ref=rss</link>
           
           
           <description><![CDATA[
  This is Paul Barlow-Heal’s favourite tart as its smooth, tangy lemony custard nestling in glorious sweet pastry makes a perfect summer dish when served at room temperature.
]]></description>
           <pubDate>Wed, 11 Jul 2012 16:00:57 +0100</pubDate>
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    <item>
           <title>Hedgehog bread rolls &#40;makes 8)</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9797874.Hedgehog_bread_rolls__makes_8_/?ref=rss</link>
           
           
           <description><![CDATA[
  When Alice discovered that live hedgehogs were used as croquet balls and flamingos acted as mallets in the Queen of Hearts’ croquet match, she thought it was all very curious. Hedgehog bread rolls
  are a fun thing to make and certainly something that children will love getting involved with. They can be made using your favourite bread recipe or you can follow the one below.
]]></description>
           <pubDate>Wed, 04 Jul 2012 15:12:20 +0100</pubDate>
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    <item>
           <title>Mad Hatters ready for a big celebration</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9797854.Mad_Hatters_ready_for_a_big_celebration/?ref=rss</link>
           
           
           <description><![CDATA[  Once upon a time a March Hare, a Hatter and a Dormouse were crowded together at one corner of large table laid for tea, when a young girl with long blond hair joined them, occupying a large
  armchair at the end of the table.]]></description>
           <pubDate>Wed, 04 Jul 2012 15:08:39 +0100</pubDate>
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    <item>
           <title>Get writing on food and pocket £7,500</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9785532.Get_writing_on_food_and_pocket___7_500/?ref=rss</link>
           
           
           <description><![CDATA[  Descriptions of food and drink can create unassailable hungers and unquenchable thirsts when the pen is in the hand of a master wordsmith such as Charles Dickens.]]></description>
           <pubDate>Wed, 27 Jun 2012 16:27:35 +0100</pubDate>
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    <item>
           <title>Recipe for Jeanette Howe's elderflower jelly &#40;makes about 15 8oz jars)</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9771955.Recipe_for_Jeanette_Howe_s_elderflower_jelly__makes_about_15_8oz_jars_/?ref=rss</link>
           
           
           <description><![CDATA[
  Elderflowers are one of the delights of early summer as they have an aromatic fragrance second to none. One of the advantages of this flower is that you will find elderflower trees all over the
  countryside and it can be gathered free. Jeanette looks for older trees that are not close to a busy road and usually picks them early in the morning when they are at their best, giving the heads a
  little shake as she goes to remove any roaming insects.
]]></description>
           <pubDate>Wed, 20 Jun 2012 14:03:40 +0100</pubDate>
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    <item>
           <title>Foraging Jeanette harvests the best</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9771943.Foraging_Jeanette_harvests_the_best/?ref=rss</link>
           
           
           <description><![CDATA[
  Although foraging is mainly an autumn pursuit, at this time of the year you will find Jeanette Howse from East Hanney gathering armfuls of elderflowers from fields and meadows close to her home.
  Most people use elderflowers to make elderflower champagne or cordial, but Jeanette turns them into an aromatic jelly (see recipe, left) that is really good served with cheese, pâtés or terrines.
]]></description>
           <pubDate>Wed, 20 Jun 2012 14:01:06 +0100</pubDate>
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    <item>
           <title>Review of What's for Dinner? Second Helpings</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/archive/9758440.Review_of_What_s_for_Dinner__Second_Helpings/?ref=rss</link>
           
           
           <description><![CDATA[  Written by mother-of-four Romilla Arber, who has learnt first-hand how hard it can be continually to come up with appetising family meals, What’s For Dinner? Second Helpings is invaluable for
  others in the same position.]]></description>
           <pubDate>Wed, 13 Jun 2012 12:11:18 +0100</pubDate>
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