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Baked cheese and onion croquettas

Yotam Ottolenghi's Jerusalem artichoke and goat's cheese soufflé: Tastes as good as it sounds. Photograph: Colin Campbell for the Guardian

Tofu comes alive with this spicy rub. The more you marinate it, the better it gets. And the pickled red onions add their own piquant note

Mac and cheese

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