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Food: look out for...

Byline: Text and styling by Lucy Knox and Keith Richmond.

HOT STUFF Toast is the best thing since sliced bread, say the M girls. And the best thing since toast is the new tongue-in-cheek book Toast: Homage To A Superfood by Nick Parker (pounds 8.99, Prion). It's funny, post-modern and a spoof of all things culinary and pretentious. Go on, spread some silliness.

GO WITH THE GRAIN

Latin American food gurus Latina have three new boxes of exotic rice: Cuban Rice & Black Beans, Rice & Red Beans and Brazilian Yellow Rice with Coconut Milk (pounds 1.69/325g at Asda and Booths). Dead simple (cooks in 20 minutes) and a delish base for loads of Latin-type chicken, pork or veggie dishes.

CROCKS AWAY

Bored with your old china? Check out this chic red and cream range, from just pounds 3.75 for a side plate and pounds 6.99 for a traditional French coffee mug - ooh la la! This beautiful stuff is made by Emile Henry, who've been producing fab traditional clay cookware in Burgundy since 1850; call 01282- 613644.

FRESH MARGHERITA PIZZAS

THE BEST... Marks & Spencer Stonebake Cheese & Tomato (pounds 2.89/340g). A crisp base and a mozzarella and real tomato topping that oozes right to the edge.

THE BOOBY PRIZE... Pizza Express Margherita (pounds 3.15/270g at Sainsbury's and Waitrose). Its doughy base and cheap 'n' nasty cheese and tomato paste topping aren't a patch on the restaurant version.

BACK TO BASICS:

IRISH SODA BREAD

Stir together 400g plain flour, 50g oat bran, 1tsp salt and 1tsp bicarbonate soda. Rub in 25g white fat. Make a well in the centre and gradually stir in 400ml buttermilk, mixing to a soft dough. Shape into an 18cm round and score into four. Bake on a greased, floured baking sheet in an oven preheated to 200C/ 400F/Gas 6 for 30-40 mins.
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Title Annotation:Features
Publication:The Mirror (London, England)
Date:Mar 15, 2003
Words:313
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