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Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas

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Raw Chocolate Orange Brownies (Deliciously Ella)

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Red Velvet Hot Chocolate 4 cups whole milk 1/4 cup granulated sugar 10 ounces semi-sweet baking chocolate, coarsely chopped 2 teaspoons McCormick® Red Food Color 1 teaspoon McCormick® Pure Vanilla Extract Vanilla Whipped Cream 1/2 cup heavy cream 2 tablespoons confectioners’ sugar 1/2 teaspoon McCormick® Pure Vanilla Extract

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Coriander peanut Chutney 2 cups (abt 160 grams) coarsely chopped Coriander( Cilantro) , see Tips 1 Jalapeno, seeded -see Tips 2 tbsp skinned Peanuts 1 tsp Cane Sugar, see Tips 1 tsp Cumin seeds, see Tips 1 (abt 4 tbsp fresh juice) large Lemon, or to taste Salt to taste

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Brioche bread and butter pud

The king of puddings! Brioche bread and butter put, recipe up now for this real crowd pleaser

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Vegan Banana-Oat Protein Balls

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Slow-roasted lamb shoulder

7 sprigs or rosemary125ml extra virgin olive oil4 garlic cloves, peeled500g small round golden shallots50g sugar100ml sherry vinegar500ml chicken stock1.2kg boneless shoulder of lambCoarse sea salt6 salted anchovy fillets in oil, chopped30g salted butter2 x 400g cans of cooked butter beans, drained and rinsed

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