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€˜Like the poshest bacon ever' - Tom Kerridge on smoked eel and the best of British food - video

Get a flavour of the chef's brand new monthly column in Cook as Kerridge demonstrates three easy ways to use smoked eels. Starting 3 May, he will look at the regional British cuisines - the traditions, native ingredients, and typical recipes. He'll be kicking off with his homeland, the West Country, where high-quality apples, pork and fish abound. You can find the recipes here Directed and filmed by: Marissa Keating and Jaroslav Moravec Interview by Mina HollandStylists: Faenia Moore and Rachel VereMusic: The Rifles (therifles.com)

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