Theo Randall wild mushroom risotto recipe on The Chef’s Protege
Theo Randall cooks wild mushroom risotto at Brooklands College in Surrey on The Chef’s Protege. The ingredients are: 120 g of carnoroli risotto
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Rick Stein ragout of lamb with Tomatoes and Flageolets beans on Saturday Kitchen Bites
Rick Stein Ragout of Lamb with Provençal Rosé Wine, Tomatoes and Flageolets beans on Saturday Kitchen Bites. The ingredients are: 225 g dried
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Jamie Oliver Mini Yorkshire puddings with smoked trout and horseradish recipe on Jamie’s Great Britain
Jamie Oliver cooks mini Yorkshire puddings with smoked trout and horseradish pate on Jamie’s Great Britain. For the trout dish Jamie used: 200
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Salt liquorice caramels by Kitty Hope and Mark Greenwood on Sweets Made Simple
Kitty Hope and Mark Greenwood makes salt liquorice caramels on Sweets Made Simple. The duo says: “The tangy liquorice gives these salted caramels
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Rose and pistachio Turkish delight recipe by Kitty Hope and Mark Greenwood on Sweets Made Simple
Kitty Hope and Mark Greenwood make Rose and pistachio Turkish delight on Sweets Made Simple. Turkish delight is one of the most ancient
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Buttered Brazils with Brazil nuts recipe by Mark Greenwood on Sweets Made Simple
Mark Greenwood make Buttered Brazils on Sweets Made Simple using Brazil nuts packed with good quantities of vitamins, anti-oxidants and minerals. The nuts,
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