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This turbot recipe from chef Chris Harrod sees the noble fish paired with Jersey Royal potatoes, a homemade smoked taramasalata and a variety of foraged herbs. If you're struggling to get your hands on some of the more unusual ingredients, Chris says you can replace the estuary greens with a mixture of spinach and watercress, the ground elder with young celery leaves and the arrowgrass with coriander.
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