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Postby OnlyMe » Wed Apr 20, 2016 2:28 pm



Sunday Lunches: The Michelin-starred chef demonstrates how to make two roast dinners that provide an alternative to the average British Sunday lunch. He begins by marinating beef in treacle for 24 hours before serving it with crispy roast potatoes and Yorkshire puddings, before moving on to a recipe of turbot wrapped in puff pastry, providing a meat-free take on beef Wellington. He finishes by creating a chocolate cake with muscovado cream, along with a light lemon posset. First shown: Oct 2013

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Last bumped by Anonymous on Wed Apr 20, 2016 2:28 pm.

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