Steaming fruitily from the kitchens of Angela Gray’s Cookery School in Glamorgan comes this classic British berry dessert – given a Continental spin thanks to flavours of rose and crème de cassis.
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The latest edition to our guide, Kent Cookery School, is a labour of love from seasoned chef James Palmer Rosser and his equally food-obsessed wife Autumn. Here, they share the story of how one night in Mexico inspired them to set up their own Kentish culinary hotspot…
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