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 Ottolenghi uses buttermilk in a sauce drizzled over roasted aubergine, Anna Hansen uses it for a twist on the classic panna cotta, Oliver Dabbous poaches salmon in a buttermilk broth and The Hummingbird Bakery uses buttermilk in their red velvet cakes. But it's London's fried chicken movement which is giving this once-maligned dairy product a new lease of life, with joints like Chooks or Spit & Roast serving buttermilk-fried chicken as a signature dish.
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