About the Author:Gilli Davies is a Cordon Bleu chef who has run restaurants in Oxford, Berlin and Cardiff and published over 20 books on food. A national food judge for quality ingredients, restaurants and chefs, an advisor to the Food Standards Agency and former chair of the Guild of Food Writers.About the photographer:Huw Jones is a specialist food photographer. All dishes are prepared and photographed at his purpose build studio using the best industry equipment.

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