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James May is not a chef. But that’s the whole point: you don’t need to be a brilliant cook to make delicious food. Transporting us to the Far East, the Med, and the local pub – all from the comfort of a home economist’s kitchen – he’ll knock up delicious recipes that you can actually make yourself, with ingredients you can actually buy. And all without the usual television cooking format trickery.

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Nikki Morgan

James May