What is the protocol here for posting recipes, that one uses and may or may not have adapted, that are from professional chefs? An example, following on from the tomato salad recipe just posted is a green bean and radish salad I often make that comes from the mad magician of Bray.
A related topic that I might start a thread on is … whose recipes does one use continually without adaption, and whose recipes are more like a jumping off board and have been adapted. Would people find that interesting or is it that just me.
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