This page contains a Flash digital edition of a book.
What to cook, and how to cook it – direct from the kitchens of the region’s best chefs


Highlights POM POMS


Enjoy the tang of pomegranate molasses in Louise Barnard’s


sweet, sticky poussin Page 38


ROYAL BLOOD


The Royal Crescent’s head chef, David Campbell, gets fancy with new-season spring


lamb and nasturtium leaves Page 32


BURN BABY BURN Get flamin’ your meat with the Grillstock guys Page 36


Plus


34 Roasted salt- marsh lamb A Middle East marinade from Bocabar’s Janey Syrett


40 Asian salmon Fed up of meat? Fear not: Pam’s got fish covered!


43 Steak tips Richard Fenton says no to tough beef!


Including… crumbsmag.com 31


10 minutes: the optimum time to rest your steak if you want it as juicy as at Hudson


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