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Reliably gutsy, cheap offal gets a herbacious makeover…

Chicken liver / sweet cicely pasta / vacuum-pickled strawberry / nasturtium: piment d’espelette spiced flower & dressed leaves / oxalis & red-veined wood sorrel / samphire / px reduction

Scribbling, ponderings, and maybe a little food porn…

by Mark Ramshaw

owner at feast for the senses
food design, private catering, consultancy

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