:last-child{display:block!important}amp-story-page,amp-story[standalone]{display:block!important;height:100%!important;margin:0!important;padding:0!important;overflow:hidden!important;width:100%!important}amp-story[standalone]{background-color:#fff!important;position:relative!important}amp-story-page{background-color:#757575}amp-story .i-amphtml-loader{display:none!important}[amp-fx^=fly-in]{visibility:hidden} /*# sourceURL=/css/amp.css*/Recipes | Lifestyle | The Independent

Butternut squash and barley risotto with toasted walnuts, recipe

Risotto is a dinner staple in Italy – this recipe uses barley to put a delicious, healthier twist on the much-loved classic dish

Grilled salmon with a walnut and kale salad, recipe

This salad is an omega powerhouse, starring walnuts and salmon fillets. The nuts add crunch and pair beautifully with the flavour of the oily fish – all tied up with a smoky dressing.

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Romy Gill's panch phoron butternut squash, recipe

Used as a side, or a main meal scooped up with a freshly made chapatti, it’s hard to beat seasonal winter veg coated in panch phoron spices, says Romy Gill

Ethiopian recipes from flatbread pastries to grilled Nile perch

After working as a chef around the world, Yohanis Gebreyesus decided it was time to go home and put his skills to showing off his home country has to offer. Now, he's dedicating his work to opening the world's eyes to Ethiopian cuisine

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Confit garlic and mushroom salad, recipe

Fresh mushrooms are combined with slowly cooked garlic and then covered in a lemon, parsley and garlic dressing.

Pulled barbecue jackfruit and avocado salsa, recipe

Jackfruit is a spiky fruit grown in Sri Lanka which has a “meaty” texture when cooked in stews and curries. High in fibre, we’ve simmered young organic jackfruit in a barbecue-style sauce and topped this with an avocado salsa.

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Two traditional recipes from 'Burma Superstar'

Desmond Tan and Kate Leahy’s book showcases food from their beloved San Francisco restaurant Burma Superstar

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