Chefs on grief and renewal; mochi ice-cream; and lamb meatballs for tonight

 
 
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"For the last 17 years, yes there had been lots of highs [...] but there had also been so many things that I'd missed out on"

Spurred by a life-changing event or an inner voice, three chefs share their stories of challenge, adversity and renewal.
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Quick! Make the most of asparagus season
Arguably spring's most anticipated vegetable, these spears aren't sticking around forever.
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Sponge cakes of the light and fluffy kind
Madeleines, lamingtons, plus Flour and Stone's pink grapefruit sponge – we'll take them all.
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Yoko Dining's mochi ice-cream
Come for the mochi, stay for the ice-cream. This dessert creation is a one-two hit of chewy and creamy textures.
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Tonight's dinner: Lamb meatballs with tahini and pine nut sauce
An express recipe that riffs on the Palestinian lamb siniyah in all its sesame-y, earthy glory.
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