With chef Charlie Mitchell’s recipe, you’ll wring maximum flavor from chicken bones and repurpose stale bread into crisp ...

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From savory tandoori chicken empanadas and banh mi to ricotta cake and sticky buns, cocktails and coffee, there's so much to try this year.

1 Preheat the oven to 200°C (400°F/gas mark 6). Lightly oil 2 x 600ml (1 pint) loaf tins.