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	<title>The Arbuturian &#187; Recipes</title>
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	<link>http://www.arbuturian.com</link>
	<description>Gourmet. Lifestyle. Culture. Travel. With a dash of wit.</description>
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		<title>Maria Lee’s Smoked Spiced Chicken</title>
		<link>http://www.arbuturian.com/2011/maria-lee-smoked-spiced-chicken</link>
		<comments>http://www.arbuturian.com/2011/maria-lee-smoked-spiced-chicken#comments</comments>
		<pubDate>Sat, 22 Jan 2011 13:29:48 +0000</pubDate>
		<dc:creator>Jackie Lee</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Maria Lee]]></category>
		<category><![CDATA[Smoked Spiced Chicken]]></category>

		<guid isPermaLink="false">http://www.arbuturian.com/?p=5764</guid>
		<description><![CDATA[Hong Kong’s Delia Smith shares her most treasured recipe with us; a mouth-watering smoked spiced chicken. But first, her gallivanting, food writing granddaughter had to ease it from Maria's experienced cook’s hands…]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Beetroot, Chocolate and Ginger Spelt Cookies</title>
		<link>http://www.arbuturian.com/2010/beetroot-chocolate-ginger-cookies</link>
		<comments>http://www.arbuturian.com/2010/beetroot-chocolate-ginger-cookies#comments</comments>
		<pubDate>Wed, 29 Dec 2010 10:58:56 +0000</pubDate>
		<dc:creator>Harry Lytton</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beetroot]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Ginger]]></category>

		<guid isPermaLink="false">http://www.arbuturian.com/?p=5447</guid>
		<description><![CDATA[Different and delicious, these beetroot, chocolate and ginger spelt cookies will set your palate alight. Another fabulous recipe from legendary food stylist and caterer Kate Wesson, with mouth-watering photography from Charlotte Tolhurst, the UK’s leading food photographer. Bake these morsels for a classy dinner party treat, or keep them in a tin at home and eat them all yourself! Being selfish and gluttonous has never been so good&#8230; Preparation time: 20 mins Cooking time: 15 mins Serves: makes 15 &#8211; [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Mark Hix’s New Year Recipes</title>
		<link>http://www.arbuturian.com/2010/mark-hix-new-year-recipes</link>
		<comments>http://www.arbuturian.com/2010/mark-hix-new-year-recipes#comments</comments>
		<pubDate>Fri, 24 Dec 2010 12:20:07 +0000</pubDate>
		<dc:creator>Mark Hix</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Clarence Court]]></category>
		<category><![CDATA[Mark Hix]]></category>

		<guid isPermaLink="false">http://www.arbuturian.com/?p=5460</guid>
		<description><![CDATA[You weren’t really thinking about starting that New Year’s detox yet, were you? No, didn’t think so. Good egg! In that case, you may wish to pass your eyes over these delicious, indulgent recipes from chef Mark Hix.]]></description>
		<wfw:commentRss>http://www.arbuturian.com/2010/mark-hix-new-year-recipes/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Courgette Macaroons with Lemon Icing</title>
		<link>http://www.arbuturian.com/2010/courgette-macaroons</link>
		<comments>http://www.arbuturian.com/2010/courgette-macaroons#comments</comments>
		<pubDate>Sun, 05 Dec 2010 12:19:32 +0000</pubDate>
		<dc:creator>Harry Lytton</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Courgette Macaroons]]></category>
		<category><![CDATA[Lemon Icing]]></category>

		<guid isPermaLink="false">http://www.arbuturian.com/?p=5293</guid>
		<description><![CDATA[As you will have seen from the title, these are not ordinary macaroons. For a start, the recipe was supplied to us by our favourite caterer, food stylist and Princess of the Plate, Kate Wesson; this means it will not only be delicious but quite interesting too. Kate does not cook ordinary food. Well, okay, she does if you insist upon it, and of course the customer is always right, but give her free reign as we like to do [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Santiago Cake</title>
		<link>http://www.arbuturian.com/2010/santiago-cake</link>
		<comments>http://www.arbuturian.com/2010/santiago-cake#comments</comments>
		<pubDate>Tue, 19 Oct 2010 08:57:58 +0000</pubDate>
		<dc:creator>Angela Clutton</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Almond Cake]]></category>
		<category><![CDATA[Keith Floyd]]></category>
		<category><![CDATA[Santiago Cake]]></category>

		<guid isPermaLink="false">http://www.arbuturian.com/?p=4670</guid>
		<description><![CDATA[Him: Honey, how about Sunday lunch this weekend with the family? Me: Oh, yes, lovely. Good idea. I’ll bake a cake. Her: All the girls are in London for the first time in ages! We need to sort out meeting up soon. Me: Fabulous! I’ll bring cake! Me: You’re not feeling well? Oh, poor you. I could come round with some cake? Yes, cake is my panacea for pretty much all of life’s troubles and my response to most of [...]]]></description>
		<wfw:commentRss>http://www.arbuturian.com/2010/santiago-cake/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Zarzuela Fish Stew</title>
		<link>http://www.arbuturian.com/2010/zarzuela-fish-stew</link>
		<comments>http://www.arbuturian.com/2010/zarzuela-fish-stew#comments</comments>
		<pubDate>Sat, 09 Oct 2010 15:37:11 +0000</pubDate>
		<dc:creator>Angela Clutton</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Keith Floyd]]></category>
		<category><![CDATA[Zarzuela Fish Stew]]></category>

		<guid isPermaLink="false">http://www.arbuturian.com/?p=4603</guid>
		<description><![CDATA[You know how it is when you have a new boyfriend or girlfriend and you can’t stop talking about them? You’ll find any excuse even just to mention their name. Maybe you’re in the supermarket queue and the lady in front is buying KitKats. Well, if your new beau loves KitKats, how can you not share that amazing fact? That’s how I feel about my new love, Keith Floyd. Yes, that one. The wine-swilling, bon viveur chef. Admittedly it’s a [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>House-Warming Macaroons</title>
		<link>http://www.arbuturian.com/2010/house-warming-macaroons</link>
		<comments>http://www.arbuturian.com/2010/house-warming-macaroons#comments</comments>
		<pubDate>Wed, 31 Mar 2010 21:38:29 +0000</pubDate>
		<dc:creator>Angela Clutton</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dinner Party Gift]]></category>
		<category><![CDATA[House Warming Gift]]></category>
		<category><![CDATA[Pistachio Macaroons]]></category>

		<guid isPermaLink="false">http://www.arbuturian.com/?p=2751</guid>
		<description><![CDATA[Organising house-warming parties is probably one of the best bits of my job. There’s something about helping people throw open the doors to their home for the first time which makes you feel all warm and fuzzy inside. They’re full of pride and optimism, tinged with just a slight nervousness about whether or not their nearest and dearest will love their home as much as they do. Most guests come armed with a gift, usually of the alcoholic variety. And [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Chocolate Brioche Poached Pear</title>
		<link>http://www.arbuturian.com/2010/chocolate-brioche-poached-pear</link>
		<comments>http://www.arbuturian.com/2010/chocolate-brioche-poached-pear#comments</comments>
		<pubDate>Sat, 20 Feb 2010 15:02:53 +0000</pubDate>
		<dc:creator>Monica Harris</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Andrew Dargue]]></category>
		<category><![CDATA[Chocolate Brioche]]></category>
		<category><![CDATA[Dessert Recipe]]></category>
		<category><![CDATA[Ganache]]></category>
		<category><![CDATA[Poached Pear]]></category>
		<category><![CDATA[Poire William]]></category>
		<category><![CDATA[Vanilla Black]]></category>
		<category><![CDATA[Walnut Milk]]></category>

		<guid isPermaLink="false">http://www.arbuturian.com/?p=2164</guid>
		<description><![CDATA[Another delectable recipe courtesy of chef Andrew Dargue, a chocolate brioche and poached pear with Poire William ganache and salted walnut milk. If you&#8217;re feeling brave, give it a go! It will certainly impress your dinner party guests. INGREDIENTS 1 loaf of chocolate brioche 6 William pears 400g granulated sugar 1 lemon, juiced 100g shelled walnuts 100ml full fat milk 120g 70% dark chocolate 180g whipping cream 40ml Poire William 1 vanilla pod split open Salt METHOD Pears • Peel [...]]]></description>
		<wfw:commentRss>http://www.arbuturian.com/2010/chocolate-brioche-poached-pear/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Celeriac Dauphinoise</title>
		<link>http://www.arbuturian.com/2010/celeriac-dauphinoise</link>
		<comments>http://www.arbuturian.com/2010/celeriac-dauphinoise#comments</comments>
		<pubDate>Sun, 31 Jan 2010 10:03:24 +0000</pubDate>
		<dc:creator>Monica Harris</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Celeriac]]></category>
		<category><![CDATA[Dauphinoise]]></category>
		<category><![CDATA[Hazelnut]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sage]]></category>
		<category><![CDATA[Vanilla Black]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.arbuturian.com/?p=1994</guid>
		<description><![CDATA[Something a little different, a celeriac, sage and hazelnut dauphinoise. This recipe was kindly donated to us by Andrew Dargue, the Head Chef at Vanilla Black, the posh veggie restaurant near Chancery Lane. For the more carnivorous, this would be a wonderful accompaniment to a game bird or venison. INGREDIENTS Celeriac, Sage and Hazelnut Dauphinoise 1 medium size celeriac 100ml whipping cream 1 small bunch sage roughly chopped 75g roasted hazelnuts roughly chopped Salt and pepper Butternut Squash 1 butternut [...]]]></description>
		<wfw:commentRss>http://www.arbuturian.com/2010/celeriac-dauphinoise/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chocolate and Peanut Parfait</title>
		<link>http://www.arbuturian.com/2009/chocolate-peanut-parfait</link>
		<comments>http://www.arbuturian.com/2009/chocolate-peanut-parfait#comments</comments>
		<pubDate>Wed, 23 Dec 2009 11:59:46 +0000</pubDate>
		<dc:creator>Monica Harris</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Andrew Dargue]]></category>
		<category><![CDATA[Chocolate Parfait]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Peanut Butter]]></category>
		<category><![CDATA[Vanilla Black]]></category>

		<guid isPermaLink="false">http://www.arbuturian.com/?p=1671</guid>
		<description><![CDATA[If you’re looking for something a little different to make as an alternative to a Christmas pudding, or a dessert to enjoy over Boxing Day, here’s a simple and very un-slimming concoction you may wish to indulge in; a peanut butter parfait with butterscotch sauce and iced bananas. INGREDIENTS Parfait 200g granulated sugar 40ml water 10 egg yolks 800ml whipping cream 300g crunchy peanut butter Ganache 150g whipping cream 100g 70% chocolate, chopped Butterscotch Sauce 300ml whipping cream 170g brown [...]]]></description>
		<wfw:commentRss>http://www.arbuturian.com/2009/chocolate-peanut-parfait/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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