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    <dc:date>2017-01-07T14:18:14+00:00</dc:date>
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    <dc:creator>coldbrain</dc:creator><description><![CDATA[Whether creamed or spiced or crisped, cauliflower is enjoying its moment of fame. It’s time you got reacquainted, writes Nigel Slater. Recipes: roast spiced cauliflower, cauliflower soup with pickled carrot and salami]]></description>
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    <dc:date>2013-06-20T10:12:11+00:00</dc:date>
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    <title>Just Roast It! - the world's best cooking time calculator for beef, pork, lamb, chicken, goose and duck.</title>
    <dc:date>2013-02-09T16:11:25+00:00</dc:date>
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    <dc:creator>coldbrain</dc:creator><description><![CDATA[the best roast beast calculator in the world

]]></description>
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    <dc:date>2013-02-09T12:08:35+00:00</dc:date>
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    <dc:date>2012-12-05T20:47:43+00:00</dc:date>
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    <dc:creator>coldbrain</dc:creator><dc:subject>recipes christmas ham gammon roast</dc:subject>
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    <title>Nigel Slater's classic sage and onion stuffing recipe | Life and style | The Observer</title>
    <dc:date>2011-08-24T17:36:48+00:00</dc:date>
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    <title>Basic Boneless Roasted Leg of Lamb Recipe - CHOW</title>
    <dc:date>2011-03-12T15:31:47+00:00</dc:date>
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    <dc:creator>coldbrain</dc:creator><description><![CDATA[Gremolata, a mixture of parsley, garlic, and lemon zest, offers heat and fresh herb and citrus flavors to assertive leg of lamb. The best part of this recipe is that putting it all together for a dinner party or weeknight meal is a snap. Serve the lamb with a carrot mash or roasted potatoes.]]></description>
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    <title>Christmas starters and stuffing recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian</title>
    <dc:date>2011-01-15T15:37:02+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2010/dec/18/christmas-starters-stuffing-recipes</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[In many families, mine included, Christmas can be quite a challenge. Everyone, but everyone has an opinion, and it's often that everything should be exactly the same as it was last year. And the year before that. "We always have turkey/brussels sprouts with chestnuts/parsnips roasted with honey…" come the cries, even from those who never do any of the cooking.]]></description>
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    <title>Nigel Slater's classic cranberry sauce recipe | Life and style | The Observer</title>
    <dc:date>2011-01-15T15:28:42+00:00</dc:date>
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    <dc:creator>coldbrain</dc:creator><description><![CDATA[Cranberry sauce has become as much a part of a modern Christmas as mince pies and brussels sprouts, despite the berries not being indigenous to these shores. I keep my recipe simple, using fresh cranberries, white wine and sugar with a spritz of orange, but frozen cranberries work perfectly.]]></description>
<dc:subject>sauce cranberry christmas recipes roast</dc:subject>
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    <title>Christmas roast recipes | Life and style | The Observer</title>
    <dc:date>2010-12-30T11:39:02+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2010/dec/12/turkey-pheasant-christmas-recipes</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Turkey, pheasant, beef – and a pile of quails too. The chef behind London's Rochelle Canteen guides you through some perfect Christmas main courses]]></description>
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    <title>Whose is the best roast potato recipe? | Life and style | guardian.co.uk</title>
    <dc:date>2010-12-30T11:26:20+00:00</dc:date>
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    <dc:creator>coldbrain</dc:creator><description><![CDATA[Last night an on-screen Jamie Oliver went to some lengths testing three types of roast spud. Our verdict? Lightweight! Here, our own Vicky Frost tests three varieties of spud with four sworn-by recipes from celebrity chefs. That's 12 lots of potatoes eaten selflessly, all for you. You may find the results surprising ...]]></description>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2010/nov/13/brussels-sprouts-recipes-fearnley-whittingstall">
    <title>Brussels sprouts recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian</title>
    <dc:date>2010-11-27T16:49:45+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2010/nov/13/brussels-sprouts-recipes-fearnley-whittingstall</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Honestly, I really do look forward to my first, frost-sweetened sprouts of the year. (Though, if I'm completely honest, perhaps not quite so much as I look forward to the first broad beans, though that may just be because they often come with a side order of sunshine.) I treat sprouts tenderly, boiling or steaming them until they're cooked but still retain a little bite – about six minutes should do it for small, walnut-sized sprouts, which are the ones we're hankering after here anyway. The other benefit of choosing small sprouts – apart from their superior flavour – is that you don't have to bother with that fiddly nonsense of cutting crosses in their bases to ensure that they cook evenly.
]]></description>
<dc:subject>recipes cooking salad vegetables brusselssprouts roast accompaniment christmas winter</dc:subject>
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	<rdf:li rdf:resource="https://pinboard.in/u:coldbrain/t:accompaniment"/>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2009/oct/11/nigel-slater-recipes-pork-belly">
    <title>Nigel Slater\'s five pork belly recipes | Life and style | The Observer</title>
    <dc:date>2010-10-28T15:06:41+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2009/oct/11/nigel-slater-recipes-pork-belly</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[I sometimes think that if I could have only one piece of meat it would be a piece of pork belly. It has everything I look for – crisp skin, chewy fat, tender meat and masses of flavour. It also happens to be one of the cheapest cuts. I often just whack it in a very hot oven, leave it for 20 minutes or so, then turn the heat down and let it cook very slowly. Sometimes I leave the ribs in, other times I get the butcher to bone and skin it. A real carnivore's cut, this one – wonderful with masses of steamed greens at its side.
]]></description>
<dc:subject>food recipes pork belly roast nigelslater rilettes ribs</dc:subject>
<dc:identifier>https://pinboard.in/u:coldbrain/b:9194a0629117/</dc:identifier>
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<item rdf:about="http://uktv.co.uk/food/recipe/aid/610646">
    <title>Lamb shoulder with purple-sprouting broccoli: Recipes: Good Food Channel</title>
    <dc:date>2010-10-28T15:03:34+00:00</dc:date>
    <link>http://uktv.co.uk/food/recipe/aid/610646</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Theo Randall makes Italian-style roast lamb with rosemary, olives, anchovies and garlic
]]></description>
<dc:subject>food recipes theorandall italian roast lamb</dc:subject>
<dc:identifier>https://pinboard.in/u:coldbrain/b:cb0f212f8857/</dc:identifier>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2010/oct/02/fennel-recipes-hugh-fearnley-whittingstall">
    <title>Fennel recipes (Roast breast of lamb with fennel salt)</title>
    <dc:date>2010-10-23T14:04:50+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2010/oct/02/fennel-recipes-hugh-fearnley-whittingstall</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[With autumn comes rich food. Sometimes too much of it. When I feel as if I've been on a binge that would do a Borgia proud, I often long for something a little more bracing, cleansing even, and that's where fennel comes in. Ah, sweet fennel, Foeniculum vulgare var. azoricum, or Florence fennel, to be precise. My own lightbulb moment, if you like.
]]></description>
<dc:subject>food recipes fennel soup lamb roast</dc:subject>
<dc:identifier>https://pinboard.in/u:coldbrain/b:124f84bf6220/</dc:identifier>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/oct/07/how-to-make-perfect-gravy">
    <title>How to make perfect gravy | Life and style | The Guardian</title>
    <dc:date>2010-10-07T08:43:11+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/oct/07/how-to-make-perfect-gravy</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA[Is your stock in trade shop-bought or homemade? How do you do your patriotic duty by the scrapings in the roasting pan?
]]></description>
<dc:subject>food cooking roast meat gravy sauce recipes</dc:subject>
<dc:identifier>https://pinboard.in/u:coldbrain/b:2054e4d3b674/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:coldbrain/t:gravy"/>
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</item>
<item rdf:about="http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/dec/07/how-to-cook-christmas-dinner">
    <title>How to cook Christmas dinner</title>
    <dc:date>2009-12-07T19:43:17+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/dec/07/how-to-cook-christmas-dinner</link>
    <dc:creator>coldbrain</dc:creator><description><![CDATA["Prep like a pro and avoid disaster on Christmas Day. What's your top tip for taking the stress out of cooking Christmas dinner?"
]]></description>
<dc:subject>christmas cooking turkey food roast recipes</dc:subject>
<dc:identifier>https://pinboard.in/u:coldbrain/b:95989b0e3082/</dc:identifier>
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