Simon Rimmer served up a delicious Peanut Butter and Jelly Trifle on Sunday Brunch. The igredients for the Jelly are: 600g chopped/sliced strawberries,
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Simon Rimmer served up tasty Pork Spring Rolls on Sunday Brunch. For ingredients filling are: 25g vermicelli noodles (dry weight) then cooked, 300g
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