A regional showcase of the best of Northern Irish produce in the Market Hall 14-17th March
Visiting the Market
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Sybil Kapoor on how animal fats can reduce food waste, while enhancing your cooking
Tim Maddams shares his tips and recipes for finding and making the most of wild greens
Smoky, savoury salt from Oaxaca—the traditional accompaniment to mezcal
A filling, seasonal salad that makes the most of an ancient grain
Jenny Chandler offers tips and recipes to get the best of these ancient grains
Richard Vines of Wild Beef on the merits of diversity in agriculture
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Gillardeau oysters and imperial stout
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