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Desserts have a reputation for being difficult, and chef's desserts in particular might be expected to be flashy and complicated. Not so Gordon's. His methods are classical, because these are what work and have stood the test of time, but wherever it's possible to make a recipe simpler, Gordon will do so. What matters are the flavours, and noone is better at combining them - pineapple and star anise, figs with balsamic syrup, raspberry and lemongrass, chocolate and thyme - to name but a few. In Just Desserts the first few ...

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