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It's also to make overly academic a really dynamite story that begins with three witches who are Up To No Good and ends with a bloody severed head being dumped on stage. I'm using the Folger Shakespeare Library's mass market edition again. What do they want? How powerful are they? I strongly disagree, but I'd love your input. What, if anything, is Shakespeare saying about masculinity in this play? Now consider how much of it takes place in darkness. What does that mean? How was it, or should it, be performed?

It's going to crop up again here. Is it? Spoiler: I like the Porter scene just fine, but it's only the third-funniest scene in the play. Warning: I will be saying the word "Macbeth" quite a few times during this event. I can't promise the sky won't fall, but I think we'll be fine. This isn't a class. No one's getting a grade. There's no homework.

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If this is your first time joining us, there is no charge--Mom always told me to take a bite of something before I decided I liked it, and I think that advice should apply to Meetups as well. I'll be posting announcements for these events soon. Remove the roasting tray from the oven to the hob. Add a little of the stock and give it a good stir over a low flame.

This will remove any residue from the tray and begin the thickening process. Transfer everything into a large saucepan, cover with the rest of the stock and some cold water if the stock doesn't cover the bones and add the peppercorns, thyme and bay leaf. Bring to the boil, skim off any scum that forms and simmer for 2 hours.

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The gravy may need topping up with water to keep the ingredients covered. Skim occasionally as required.

Strain through a fine-meshed sieve and remove any fat with a ladle. Check its strength and reduce it if necessary. If the gravy is not thick enough, dilute some cornflour in a little cold water and stir in. Vegetarians can sometimes feel neglected at the table on Christmas Day, so it's important to have something special for them to eat. Mushrooms make a great meaty alternative and if you use wild ones it's luxurious, too.

Cut the pastry about 2cm larger than the tins and line them, firming the pastry up to and a little over the top of the tins with your thumb and forefinger. With a fork, prick the pastry all over on the inside of the tins, including the sides. Line them with greaseproof paper or foil and fill them with baking beans dried old beans or the metal baking beans you can buy. Meanwhile criss-cross the pointed end of the chestnut with a knife. Bake the cases for 20 minutes, then remove the baking beans and return to the oven for minutes until lightly coloured.

Bake the chestnuts in the same oven for 10 minutes. Remove pastry from the tins and leave on a wire rack to cool.

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When cool, peel and cut the chestnuts in half. Gently cook the shallots and garlic in the butter for minutes until soft, add the mushrooms, season and cook with a lid on for minutes, stirring every so often until they soften. Add the cream and Parmesan and continue to simmer until the cream thickens and just coats the mushrooms. Add the chestnuts and parsley and re-season if necessary. To serve, warm the tarts and fill with the mushroom mixture, or you can stir in an egg yolk before you fill them and cook them under a grill to give a baked, glazed effect. For a celebratory occasion such as Christmas a whole stuffed and roasted fish makes a really fabulous table centrepiece.

Or if you really want to feast, you could serve it as an old-fashioned fish course before the main.

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  6. You can scale this recipe down and roast an individual g fish for just one person. Ask your fishmonger nicely! In a saucepan gently cook the onions and fennel in the butter for minutes until soft, but not coloured. Transfer them into a bowl and mix them with the breadcrumbs, parsley, dill and shellfish, and season with salt and pepper.

    No Fear Shakespeare: Macbeth: Act 2 Scene 3

    Open the sea bass flat on to a table and spread the mixture evenly down the middle of one fillet. Fold the other fillet over and shape it so the fish looks whole. Score the skin in 3cm intervals along the top fillet, season with salt and pepper and rub with olive oil.

    Transfer on to an oiled baking tray and roast in the oven for 45 minutes, basting with olive oil two or three times during cooking. If, like me, you want to end the meal with something lighter that doesn't in the slightest resemble Christmas pudding, then this dish could be right up your street. I'm just giving guidelines for the fruits you could use, so you can adapt it according to what's available.

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    I quite like the idea of having some of the fruits cooked and some naturally fresh and juicy. Turkish or Middle Eastern shops are your best bet for this dish as they often have a selection of unusual ripe fruits such as pomegranate, fresh dates, kaki or sharon fruit, persimmons and quinces.

    Choose a non-reactive pan not aluminium large enough to hold the submerged tamarillos and quince. Place the sugar, cinnamon, star anise, cloves, bay leaf and wine in the pan and slowly bring to the boil, stirring so the sugar dissolves. Reduce the heat, add the quince and kumquats and enough hot water to cover well, cover with a lid and simmer for about 45 minutes, or until they are tender then remove them with a slotted spoon on to a plate. Meanwhile score the pointed end of the tamarillos with an X, then drop them into the liquid, cover and simmer for minutes.

    Remove from the heat and leave to cool in the syrup. Once cool, carefully remove the skin from the tamarillos and cut in half. Meanwhile put the pomegranate seeds in a saucepan with the cooking syrup and grenadine, bring to the boil and simmer for minutes then leave to cool.

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    Put the almonds on a tray lined with foil and dust with the icing- sugar mixture and cook under a medium grill, turning them every so often and don't take your eyes off them, until they are caramalised. Cut the quince into 6 wedges and arrange in one large, or individual bowls with the tamarillos and other fruits, pour the pomegranate syrup over and scatter the almonds on top. You can find our Community Guidelines in full here.

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