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Food Editor Claire is the mastermind behind recipes enjoyed by thousands of readers for more than 19 years, having been with dish since the very first issue. Claire’s career started at age 13 ...

Cook the potatoes in boiling salted water until tender. Drain and cool. Cut any larger potatoes in half. DRESSING: Put the curry powder in a dry frying pan and warm over a low heat until it smells ...

Preheat a hooded barbecue to about 200°C. LIME GARLIC MAYO: Whisk everything together and store in the fridge for up to 2 days. SALMON GLAZE: Place all the ingredients in a saucepan over a low heat ...

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Put the carrot, zucchini and corn in a bowl. Whisk the water and egg together with a fork, pour over the veges and stir through. Sift in the flour, baking powder and cumin, add the coriander, season ...

MARINADE: Whisk all the ingredients together in a large bowl and season well with salt and pepper. CHICKEN: Cut the chicken into long strips about 3cm wide. Add to the marinade and mix so they are all ...

Preheat a lidded barbecue to high. Melt the butter in a cast iron frying pan and add the spring onions, capsicum and the garlic. Cook for 2–3 minutes until soft. Combine the corn, mayo, sriracha, ½ ...

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