Glynn Purnell serves up fennel cloud with asparagus on Saturday Kitchen. The ingredients are: For the fennel juice: 3 large fennel bulbs, juiced,
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Andrew Turner serves up peanut butter monkey nuts with chocolate sauce on Saturday Kitchen. The ingredients are: For the strawberry jam: 390g strawberries,
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James Tanner make a Delicious rhubarb and apple crumble crowd-pleasing weekend dessert on Lorraine. The ingredients for the filling: 1.2kg (2 large) Bramley
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