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In the first of his exclusive columns for the Clerkenwell Post, chef and food writer Mark Hix tells you how to cook a delicious goose or feast of game birds this Christmas


This year's new-look 100% Design show at Earls Court drew record crowds, and a strong Clerkenwell contingent...


Some of the nation's top culinary talent ply their trade in EC1. Here, leading restaurateur Russell Norman', of Polpo Smithfield, shows you how to make one of his favourite Christmas desserts, Venetian-inspired saffron pears with meringue...


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