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    <title>The Oxford Times | Food</title>
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    <pubDate>Tue, 18 Jun 2013 21:15:56 +0100</pubDate>
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           <title>Use your noodle to be bellissima</title>
           
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  T he texts were coming in thick and fast following our night of rampant pasta making: “Morning, I’ve found a pasta machine on the web for £32, which comes with a ravioli attachment and a dryer stand. Let me know if Boswells can beat that!” one candidate informed me. “I am looking to buy one too. Can’t wait to make more pasta,” came the second response.
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           <pubDate>Wed, 12 Jun 2013 12:07:01 +0100</pubDate>
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           <title>Opening chapters of culinary careers</title>
           
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  The books began arriving at my cottage at the beginning of the year. The first batch was so enormous I could only just see the postman’s head poking over the top when they were delivered. The rest dribbled in during the following days, one by one and two by two. They were entries for the Guild of Food Writers’ Awards 2013. They kept me busy for some considerable time.
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           <pubDate>Wed, 12 Jun 2013 12:03:14 +0100</pubDate>
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           <title>Pork ladies push Red Tractor logo</title>
           
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  THERE'S hardly a food festival or agricultural show in the country that doesn’t include a stall run by a group of women wearing straw hats and dressed in red who are handing out samples of pork.
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           <pubDate>Wed, 05 Jun 2013 15:24:23 +0100</pubDate>
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           <title>Worm turns for shot of Mezcal</title>
           
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  Agave is the new miracle food. &nbsp;The nectar is a natural way to sweeten anything from cakes to tea. Health food stores sell it. Trendy juice bars add it to their smoothies. You can hardly read a recipe without Agave being the “unique” ingredient.
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           <pubDate>Fri, 31 May 2013 12:00:00 +0100</pubDate>
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           <title>Wine inspires fresh thinking</title>
           
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   The year 1855 is a date recognised to any oenophile as the year Bordeaux was classified. This was not the vineyards' own doing for self-promotion or plan to get higher prices from the patrons who enjoy the wine. 
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           <pubDate>Thu, 30 May 2013 22:01:56 +0100</pubDate>
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           <title>Meet the Hogfathers</title>
           
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  Ask John Rustage from Fulbrook and David Brokwell from Filkins (the Hogfathers) for the secret of their success and they will tell you it’s the delicious aroma of roasting pork that draws people to their carving gazebo. “People passing find it irresistible,” said John as he began carving the pig that emerged triumphant on its spit from the custom-made oven at the back of the gazebo. Steaming juices dripping over the golden brown crackling added to the moment.
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           <pubDate>Wed, 29 May 2013 15:53:04 +0100</pubDate>
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           <title>The Angel Inn, Burford: Hooked on puppy pub</title>
           
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  EVERY Thursday I tip my puppy Barnaby into my ancient Mini, secure him into his special seat belt and head off to a dog-friendly pub and walk in the Cotswolds.
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           <pubDate>Wed, 22 May 2013 14:00:00 +0100</pubDate>
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           <title>&quot;It's all a bit mad . . . but I like it!&quot;</title>
           
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  “Curiouser and curiouser!” I think as I walk around what used to be the blacked out door to the Cricketers Arms on Iffley Road. I am looking for a way into the new gin joint that has taken its place.
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           <pubDate>Tue, 21 May 2013 14:12:32 +0100</pubDate>
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           <title>Micro flights: a little bit of what you fancy</title>
           
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  Have you ever been sitting at dinner, craving a juicy steak, when your partner orders the fish of the day? What wine do you get then?&nbsp; Do you order wine by the glass accepting the limited choice? Or do you get a bottle knowing that it won’t quite match one of the meals?
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           <pubDate>Wed, 15 May 2013 16:32:05 +0100</pubDate>
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           <title>This mustard is hot stuff</title>
           
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  Oxfordshire’s award-winning mustard-maker Bruce Young has a busy summer ahead and he couldn’t be happier.
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           <pubDate>Thu, 09 May 2013 16:42:57 +0100</pubDate>
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           <title>Wine tips from a man of impeccable taste</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/10402841.Wine_tips_from_a_man_of_impeccable_taste/?ref=rss</link>
           
           
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  THE Theatre in Chipping Norton is renowned for its Christmas pantomimes, award-winning shows and famous patrons.
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           <pubDate>Tue, 07 May 2013 10:04:00 +0100</pubDate>
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           <title>The secret gardens for sun worshippers</title>
           
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  Last weekend gave us a hint of summer.  Temperatures barely touched 20 degrees and Oxonians responded by leaving their houses and movie theatres to join the al fresco crowds outside.  Girls in shorts rode up the High Street on their bicycles. Young mothers in skirts pushed prams down George Street. Men munching magnums wandered along the Cowley Road.
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           <pubDate>Tue, 30 Apr 2013 09:32:48 +0100</pubDate>
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           <title>Witney Food Festival promises to be feast of fun</title>
           
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  Saint Mary’s, the beautiful and very ancient church that stands on Witney’s church green near the town centre, is also a home for local community groups and is now being used regularly to stage concerts, festivals and other events.
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           <pubDate>Thu, 25 Apr 2013 00:00:00 +0100</pubDate>
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           <title>Pub group having a Peach of a time</title>
           
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  There’s always something quite exhilarating about that warm conversational buzz that hits you the moment you enter a Peach pub. It signifies life, enjoyment and a sense of welcome that some pubs fail to offer.
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           <pubDate>Wed, 17 Apr 2013 11:14:50 +0100</pubDate>
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           <title>Lion's tooth weed has so many uses</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/10345900.Lion_s_tooth_weed_has_so_many_uses/?ref=rss</link>
           
           
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  Those who knew and remember the late Mollie Harris of The Archers fame, who lived in Eynsham, will no doubt recall her excitement as the middle of April approached. This was the time she began in earnest gathering ingredients for her home-made wines from the countryside.
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           <pubDate>Wed, 10 Apr 2013 15:54:32 +0100</pubDate>
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           <title>Root for radish if it comes to crunch</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/10330816.Root_for_radish_if_it_comes_to_crunch/?ref=rss</link>
           
           
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  If this cold snap continues, and April proves to be the cruellest month, then mention of salad vegetables, even hot fiery ones such as radishes, will prove out of order. So as I write, I have my fingers crossed that the weather will turn and a salad article becomes appropriate by the time this is published. However, If these icy winds continue to blow, may I suggest that you fold this page up and read it in a month’s time when the weather is kinder and you are preparing for those al fresco meals in the garden.
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           <pubDate>Wed, 03 Apr 2013 15:50:28 +0100</pubDate>
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           <title>Pupils serve more than a slice of Fair</title>
           
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  Events that encourage an entire community to get involved and produce are such positive things to attend. As Kennington Fairtrade patron I was lucky enough to be invited to judge a cake-baking competition at the village hall during Fairtrade Fortnight. It proved such a happy and worthwhile event. Most of the 30 cakes entered were cooked by St Swithun’s Primary pupils and all of them were made of Fair- trade products. The event attracted not just parents, but neighbours, friends and Fairtrade enthusiasts and was devised and organised by Asma Maskell, a member of the Kennington 4 Fairtrade steering group. Kennington obtained Fairtrade status in 2011 in recognition of the community’s active support. Not only are Fairtrade products sold in the local shops, but are used to provide refreshments at village meetings and at the school which aims to achieve Fairtrade status too. Helen Atkinson, the new head, who also attended the event said she’s seeking to nudge the school’s Ofsted report from ‘good’ to ‘outstanding’.
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           <pubDate>Thu, 28 Mar 2013 00:00:00 +0000</pubDate>
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           <title>Family outing to the Raymond Blanc Cookery School</title>
           
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  ‘This is the second-best day of my life’, little James said, as we kneaded our focaccia dough. “What was the first,” I asked? “Seeing Mo Farrah winning gold at the Olympics.” Yeah I can see that,” I said, almost lost for words. “I think it’s great too,” my teenage son butted in, “because we don’t need to do the washing up.”
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           <pubDate>Thu, 21 Mar 2013 12:10:40 +0000</pubDate>
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           <title>Emma wins prize with power of food tale</title>
           
           <link>http://www.oxfordtimes.co.uk/leisure/food/10305096.Emma_wins_prize_with_power_of_food_tale/?ref=rss</link>
           
           
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  Food is featuring large in this year’s Oxford Literary Festival which continues at Christ Church until Sunday. Lovers of fine food are really well catered for this year, as are those who love curry and spicy dishes. One of the highlights of the festival took place last night when Atul Klochhar prepared dinner at Gee’s Restaurant where the winner of the new £7,500 Jeremy Mogford Food and Drink Literary prize was presented with her prize.
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           <pubDate>Thu, 21 Mar 2013 12:04:45 +0000</pubDate>
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           <title>Earn your crust with fine pastry</title>
           
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  Regardless of whether you are making a sweet or a savoury pie, there’s a secret to the art of pastry making which many cooks acquire instinctively, while others struggle and never quite get it right. Give a dozen cooks exactly the same amount of ingredients to make pastry and the end results will differ greatly. The art of pastry making is a very personal thing. I find it fascinating that some cooks never weigh their ingredients, they just a grab a handful of this and a handful of that yet their apple pies always seem to taste the same, due no doubt to a magic ingredient that never appears in a recipe book but is deeply ingrained within the cook’s skills. I am writing about pies in order to address a reader’s question which links with the piece I wrote on cottage pie last week. I was asked if any dish that had a topping could be called pie, regardless of what the topping was, or whether a pie could only be a pie if it was covered with pastry. She pointed out that both cottage pie and shepherd’s pie boasted a mashed potato topping rather than pastry.
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           <pubDate>Wed, 13 Mar 2013 13:27:24 +0000</pubDate>
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