Tag Archives: fennel

Fish & Fennel with Lemon & Dill Sauce

Fish & Fennel with Lemon & Dill SauceFish and fennel are a classic combination, add a buttery sauce
flavoured with lemon and dill and you have a rich warming one pan meal. A salad of mixed leaves and some crusty bread on the side makes for a meal that is equally home for the family as it is for an easy entertaining option.

Fish & Fennel with Lemon & Dill Sauce

If your fennel still has the green tops on use these instead of the dill.

Serves 4

4 tbsp fresh lemon juice plus grated zest of 1 lemon
2 tbsp honey
a good handful of fresh dill, finely chopped
sea salt
2 medium fennel bulbs, sliced
1 medium onion, sliced
olive oil
4 firm white fish fillets – on this occasion I used terakihi
60g cold butter, chopped

1              Place lemon zest, honey, 1 tbsp lemon juice, dill and a good grind of salt in a small bowl and whisk to combine. Place fish in a shallow, non-reactive dish and pour lemon-dill mixture and set aside for 30 minutes to marinade.

2              Meanwhile, place a good splash of oil, fennel and onion in a large frying pan over a medium-low heat, cover and cook, stirring
occasionally, for 15-20 minutes or until fennel softens and
caramelises. Remove and set aside. Wipe pan clean.

3              Drain fish, reserving marinade. Heat clean frying pan over medium-high heat, add a drizzle of oil and swirl to coat base of pan. Add fish and cook for 2-3 minutes each side or until almost cooked through. Remove fish from pan, set aside and keep warm

4              Add reserved marinade to pan and with it bubbles, add
remaining lemon juice and cook, stirring, for 1 minute. Reduce heat to low, add butter a piece at a time and swirling pan to melt. Return fennel mixture to pan and toss to combine. Place fish on top of
fennel mixture, cover and place over a low heat for 2-3 minutes to heat through.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, lemon: Krismaw Gardens– Hastings; Fennel, dill; The Chef’s Garden @ Epicurean – Hastings; Honey: The Naked Honey Pot – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

This is a classic combination of flavours and using chicken thighs
allows you to have roast chicken when time is short. You could use a combination of thighs and drumsticks or even cut a whole chicken into pieces.

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

This is another dish that can easily be adjusted to feed a crowd – just
increase the size of your baking dish and the quantity of ingredients you are using.

Serves 4

2 medium fennel bulbs
2 medium leeks, cut into thick slices
500g small potatoes, halved or quartered – depending on size
olive oil
sea salt and freshly ground black pepper
4 bone-in, skin-on, chicken thighs
1 lemon, cut into 8 wedges
a good handful fresh dill, chopped

1              Preheat oven to 200°C.

2              Remove any discoloured outer leaves from fennel, then cut each bulb in half lengthwise, leaving the root intact. Cut each half into 2-3 wedges, depending on the size of the bulb.

3              Bring a saucepan of water to the boil and add salt to taste. Add fennel wedges, bring back to simmering and simmer for 3-4 minutes or until just tender. Drain.

4              Place leeks, potatoes and fennel in a baking dish. Drizzle with a little oil and season with a good grind of salt and black pepper and toss to combine. Tuck lemon wedges into vegetable mixture. Place chicken skin side up on top of vegetables, drizzle with a little oil and season with salt and black pepper. Bake for 45-60 minutes or until chicken and vegetables are cooked. Remove from oven, remove chicken from dish, set aside, cover and let stand for 5 minutes. Add most of the dill to the vegetables and toss to combine. Serve
vegetables with chicken scattered with remaining dill.

Where did the ingredients for this dish come from:
Chicken: Bostock’s Organic Chicken – Hastings; Lemon, potatoes: Krismaw Gardens – Hastings; Leeks, fennel: The Chef’s Garden @ Epicurean – Hastings;  Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Learn more about fennel:

Fennel - An Italian Favourite

Fennel – An Italian Favourite

 

Tarakihi & Vegetable Parcels

Tarakihi & Vegetable ParcelsRecipes don’t get much simpler than this – fresh fish and seasonal vegetables drizzled with oil and seasoned with a grind of salt and black pepper, wrapped in foil and baked.

As the vegetables and fish cook they release their juices and mix with the olive oil to form a delicious sauce. While it’s not very
elegant I like to serve the parcels so that each diner can open them and enjoy the wonderful aromas that are released.

Tarakihi is a popular New Zealand fish which ranges in size from 30-60cm, it has a mild flavour and an easy-to-cook medium textured flesh. Here in New Zealand it is one of the most readily available fish and can be found year-round and is usually reasonably priced.

Wikipedia tells me it is also known as jackass morwong – I have
never seen it under this name, but if you do at least you will know what it is – in Australia a similar fish is known as grey morwong or rubberlip morwong. Rubberlip has thicker larger lips than our
terakihi, but the flesh is very similar in texture and taste.

Tarakihi & Vegetable Parcels

I used an olive oil infused with lime and Thai chilli, but ordinary olive oil also works well – you could add a few slices of chilli and a squeeze of lime or lemon juice to get a hit of citrusy heat.

Serves 4

For each parcel:

1 tarakihi fillet or other white fish fillet of your choice
1 large tomato, sliced
½ small fennel bulb, thinly sliced
½ small zucchini, thinly sliced
olive oil
sea salt and freshly ground black pepper

1              Preheat oven to 180°C.

2              For each parcel cut a piece of foil large enough to encase the fish and vegetables. Place half the tomatoes on the foil, then top with fennel and zucchini slices, fish fillet and remaining tomato
slices. Drizzle with oil. Season with a good grind of salt and black pepper.

3              Bring foil up around fish and vegetables and twist to seal. Place parcels on a baking tray and bake for 20 minutes or until fish and vegetable are tender. Allow to stand for 5 minutes before
serving.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Tomato: Krismaw Gardens – Hastings; Fennel, zucchini: The Chef’s Garden @ Epicurean –
Hastings; Lime & Thai Chilli Infused Olive Oil: Aquiferra – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Fennel & Potato Gratin

Fennel & Potato Gratin

It was with more than a touch of sadness that I read yesterday that Kiwi culinary icon Alison Holst has hang up her apron for the final time as she is suffering from dementia.

Up until a month ago she was still writing a column for her local
community newspaper and for many New Zealander’s Alison has been part of their lives since the mid-1960’s.

These days television food and cooking shows are everywhere – there are even whole channels devoted to them – but back in 1965, when Alison first appeared on New Zealand TV screens and the year that TV was introduced to New Zealand, it would have been a whole different story.

Her book A Home-grown Cook – The Dame Alison Holst Story (yes, for non-Kiwi readers this woman was made a Dame in 2011 for her services to the food industry) is a fantastic read and tells her story from a modest upbringing in Dunedin, New Zealand to becoming one of New Zealand’s most endearing icons

A few years ago when I was Hawke’s Bay Farmers’ Market Manager I was lucky enough to meet Alison, her husband Peter and their son Simon, who has followed in his mother’s footsteps, when they visited the market and I was asked to give them a personal tour.

What impressed me most about this woman was her interest in what producers where doing and how she stopped and spoke with the stallholders wanting to know all about their products. I was told that they only had half an hour as they had a plane to catch, but it was more than three-quarters of an hour before they managed to drag Alison out of the market!

For 50 years, Dame Alison has graced our television screens,
produced practical cookbooks and generally taught a nation about food and cooking – thank you Alison.

The other day Charlie over at Hotly Spiced mentioned she had served a fennel and potato gratin at her Easter Sunday lunch, which got me thinking it would be a good way to use some lovely new
season’s fennel that I had. My recipe is loosely based on one by
English cook Mary Berry.

What I particularly like about Mary’s gratin is that the vegetables are blanched before baking and so ensuring that the vegetables in the final dish are meltingly tender.

Fennel & Potato Gratin

On this occasion I made the gratin in individual dishes, but it works equally well when baked in a single dish that will hold all the ingredients.

Fabulous as a side to fish or pork, but is substantial enough to be a meal in itself – just add a salad of mixed leaves on the side.

Serves 4 as a main or 6-8 as a side

softened butter
3 medium fennel bulbs
2 medium onions
500g medium potatoes, scrubbed
2 garlic cloves, crushed
sea salt and freshly ground black pepper
¾ cup grated hard cheese – I used a local sheep cheese that has a delicate nutty flavour which teamed brilliantly with the fennel, but Parmesan or Pecorino can also be used

1              Preheat oven to 200°C. Smear individual baking dishes or ramekins generously with butter.

2              Trim the tops from the fennel and cut each bulb in half lengthwise through the root, leaving the root intact. Then cut each half lengthways into wedges.

3              Cut onions, in half lengthwise and peel. Then, cut each half into wedges. Cut potatoes lengthwise into wedges about the same size as the fennel wedges.

4              Bring a large saucepan of water to the boil, add salt to taste, then add potatoes wedges and bring back to the boil, add fennel and onion wedges and simmer for 5 minutes or until potatoes are barely tender. Drain

5              Place about 60g butter and the garlic in a large clean
saucepan over a low heat and melt. When butter has melted, add vegetables, a good grind of salt and black pepper and toss to coat. Divide vegetables between individual baking dishes or ramekins, scatter with cheese and bake for 30 minutes or until vegetables are very tender and cheese is melted and golden.

Where did the ingredients for this dish come from:
Potatoes, onions, garlic: Krismaw Gardens – Hastings; Fennel: The Chef’s Garden @ Epicurean – Hastings; Cheese: Origin Earth – Havelock North; Store Cupboard Ingredients: butter, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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Learn more about fennel:

Fennel - An Italian Favourite

Fennel – An Italian Favourite

Other recipes using fennel you might like to try:

Fennel, Leek & Lemon Risotto

Fennel, Leek & Lemon Risotto

Caramelised Fennel and Onion Pizza

Caramelised Fennel and Onion Pizza

 

Tomato, Fennel & Caper Sauce

Tomato, Fennel & Caper Sauce

There is some lovely young summer fennel in the markets at the
moment, so here I have teamed it with it friend’s onion and
tomatoes to make a versatile sauce – I love the slight aniseed flavour of the fennel and pops of salty flavour from the capers.

Tomato, Fennel & Caper Sauce

This is quite a chunky sauce, so I tend to use it as a base sauce, rather than a spoon over the top – but, of course, it’s up to you.

On this occasion, I served it topped with roasted chicken thighs – it is also good with fish and sausages.

Serves 4

2 small fennel bulbs, sliced, reserve any feathery tops for garnishing
1 small red onion, sliced
1 clove garlic, finely chopped
½ tsp dried Italian herbs
olive oil
500g fresh tomatoes, chopped
1 tbsp capers, drained
sea salt and freshly ground black pepper

1              Place fennel, onion, garlic, herbs and a good drizzle of olive oil in a heavy-based saucepan over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until vegetables soften.

2              Add tomatoes and cook, stirring frequently, for 10-15 minutes or until tomatoes break down and form a fragrant sauce and any excess liquid has evaporated. Stir in capers and season to taste with salt and black pepper. Garnish with chopped fennel tops, if desired.

Where did the ingredients for this dish come from:
Fennel, onion, garlic, tomatoes: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients:
Italian herbs, capers, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using fennel you might like to try:

Fennel, Leek & Lemon Risotto

Fennel, Leek & Lemon Risotto

Caramelised Fennel and Onion Pizza

Caramelised Fennel and Onion Pizza

Fennel, Potato & Smoked Fish Hash

Fennel, Potato & Smoked Fish Hash

 

Braised Broad Beans, Leeks & Fennel with Dill

Broad Bean Braise 005a

This recipe really is the result of madly buying the beautiful spring produce at our Farmers’ Markets, without much (any!) planning – well that is nothing unusual as fresh produce, no matter the season, always seduces me and I regularly end up with an excess of it, which results in some wonderful vegetable feasts.

As tomatoes aren’t in season yet, I have used a can of cherry
tomatoes to marry the ingredients and to add colour, canned diced tomatoes would work just as well with only a slightly different
appearance.

As the leeks are young and slim, I have cut them into 2.5 cm chunks, which means they are still distinguishable in both appearance and flavour in the finished dish – it rather delicious to get a mouthful of sweet braised leek.

Braised Broad Beans, Leeks & Fennel with Dill

If serving as a vegetarian main, accompany with crusty bread to mop up the juices and maybe a salad of mixed leaves on the side.

Serves 4 as a side dish or 2 as a vegetarian main

olive oil
1 medium red onion, chopped
1 medium fennel bulb, thinly sliced
1 clove garlic, crushed
4-6 young leeks, cut into chunks
400g can cherry tomatoes
500g fresh broad beans, shelled
¼ cup chopped dill

1              Place oil, red onion, fennel and garlic in a frying pan over a medium heat, cover and cook, stirring frequently, for 8-10 minutes or until onion and fennel starts to soften.

2              Add leeks, cover and cook, stirring occasionally, for 4-5 minutes longer or until leeks just start to soften.

3              Add tomatoes; bring to simmering and simmer, uncovered, for 5 minutes to reduce slightly.

4              Mix in broad beans and cook, stirring occasionally, for 5 minutes longer or until broad beans are cooked. Stir in most of the dill, reserving some to scatter over finished dish, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using broad beans you might like to try:

Fennel & Broad Bean Salad

Fennel & Broad Bean Salad

Spring Vegetable & Pancetta Braise

Spring Vegetable & Pancetta Braise

 

Fennel, Leek & Lemon Risotto

Lemon Risotto 007aI don’t buy women’s magazines very often, but when the one that had the pics of the Clooney wedding was sitting right at the
checkout at the supermarket, I did pick it up, and after a causal look through I wondered why I had bothered!

However, just before discarding it, I took another look and that is when I saw the MENU! And that is when I said to JR “Well it was worth getting this mag!” Is it sad to be more interested in the menu than the frock?

Just in case you haven’t seen the menu – here it is as published in
NZ Woman’s Day magazine, October 13, 2014.

  • Vellutata (creamy soup) of ratte potatoes with champagne & black truffle
  • Lemon risotto with lobster
  • Lemon & ricotta angalotti pasta
  • Tagliato (fillet) of chianino beef with porcini mushrooms, anna potaotes & green figs
    OR
  • Sea bass baked in paper with fruit & vegetable ceviche
    OR
  • Millefoglie (stack) of autumn vegetables
  • Chaud froid (jelly) served with strawberries & zabaglione

Served with

  • Pinot grigio, Jermann 2013
  • Le Serre Nuove dell’Ornellais 2011

Taking inspiration from the lemon risotto served as George’s
wedding and the gorgeous spring produce in our markets this is my take on a lemon risotto. As I didn’t have a lobster laying around, I served it with pan-cooked salmon and a side of steamed asparagus.

Fennel, Leek & Lemon Risotto

Serves 4 as a main or 8 as a first course

butter
1 tbsp olive oil
4 thin leeks, thinly sliced
1 medium bulb fennel, thinly sliced
1 garlic clove, finely chopped
2 cups Arborio rice
½ cup dry white wine
5 cups vegetable or chicken stock, heated and kept warm
1 tbsp grated lemon rind
¼ cup fresh lemon juice
sea salt and freshly ground black pepper
¼ cup chopped fresh dill, or to taste

1              Place a knob of butter, oil, leeks, fennel and garlic in a heavy-based saucepan over a medium heat. Cover and cook, stirring
occasionally, for 8-10 minutes or until vegetables soften.

2              Add rice and cook, stirring, for 2-3 minutes to toast.

3              Add wine and cook, stirring, for 2-3 minutes or until
absorbed. Add about ½ cup stock and cook, stirring, until absorbed. Continue adding stock, ½ cup at a time, stirring constantly and allow stock to be absorbed before adding next quantity until rice is tender and creamy, but still has a slight bite.

4              Remove from heat, stir in lemon rind and juice and season with salt and freshly ground pepper. Add most of the dill, reserving some for garnishing, add another knob of butter, if desired, and mix to combine. Serve scattered with remaining dill.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other risotto recipes you might like to try

TeMataMushrooms_Portobello&Button

Mushroom and Pancetta Risotto

Smoked Trout, Pea & Preserved Lemon Risotto

Smoked Trout, Pea & Preserved Lemon Risotto

Celery Risotto

Celery Risotto

 

 

Spring Vegetable & Pancetta Braise

Spring Veg Braise 007aWhen I arrived at Krismaw Gardens stall at the Farmers’ Market last weekend stallholder and grower, Kevin Mawson, dived under his stall and came up with a bag of fresh broad beans – what a treat.

Knowing how much I love broad beans, Kevin tells me they are the very few first. And they were so young that they really don’t even need cooking and a far few were eaten while being shelled!

This vegetable braise is a great way to use the new season’s
produce, especially if you don’t have much of one particular
vegetable.

It is still too early for fresh peas and there will only be a few weeks here in Hawke’s Bay where asparagus, broad beans and peas all overlap, so I have used frozen peas here, but will definitely be
making this again when the fresh ones are available.

Here I used naturally smoked pancetta from local artisan producer The Deli, but bacon could be used instead or it can be omitted, so turning this into a vegetarian dish.

Smoked over native timber, this pancetta gives the dish a lovely smoky flavour – I like to buy it in a piece so that I can dice it and use it as I have here, but it is also available thinly sliced. Look for The Deli at the Hastings Farmers’ Market.

Spring Vegetable & Pancetta Braise

Serve as a side dish or as the first course of a spring dinner party.

Serves 4-6

olive oil
125g pancetta, in a piece, diced
1 medium onion, thinly sliced
1 fennel bulb, thinly sliced
2 cups vegetable or chicken stock
500g new potatoes, cut into chunks
250g young fresh broad beans, shelled or 125g frozen broad beans
1 cup fresh or frozen peas
250g asparagus, stems sliced and tips reserved
sea salt and freshly ground black pepper
½ cup chopped parsley

1              Heat a heavy-based frying pan over a medium heat, add a
little oil and swirl to cover base of pan. Add pancetta and cook,
stirring frequently, for 5 minutes or until crisp and fat renders.

2              Add onion and fennel, mix to combine, cover and cook,
stirring occasionally, for 8-10 minutes or until vegetables soften.

3              Add potatoes and stock, bring to simmering and simmer for 15 minutes or until potatoes are just tender.

4              Add broad beans, peas and sliced asparagus, bring back to simmering and simmer for 5 minutes or until beans, peas and
asparagus are tender.

5              Add asparagus tips and cook, for 2-3 minutes longer or until just tender. Season with a good grind of salt and black pepper. Stir in most of the parsley, reserving a little for garnishing. To serve, ladle into bowls and scatter with remaining parsley.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other spring vegetable recipes you might like to try:

Fennel & Broad Bean Salad

Fennel & Broad Bean Salad

Asparagus, Leek & Herb Soup

Asparagus, Leek & Herb Soup

Spring Salad of Hot Smoked Salmon & Asparagus

Caramelised Fennel and Onion Pizza

Caramelised Fennel & Onion Pizza 015aFor this upmarket – but still easy – pizza I have used locally
produced posey bread. Havelock North’s, Pipi Café, is a popular Hawke’s Bay eatery and Pipi Truck draws crowds wherever it parks up.

Caramelised Fennel & Onion Pizza MultibPosey bread comes out of the same kitchen and allows you to have the taste of Pipi at home. Available as Original Posey or Roast Garlic Posey, both come in packs of five oval breads or pizza bases. Each is about enough to feed one to one and half people.

Look for Posey Bread at leading Hawke’s Bay supermarkets and
specialty food stores in Hawke’s Bay and around the country.

Caramelised Fennel and Onion Pizza

Chopped any feathery fennel tops and use as a garnish for the pizzas – scatter over pizzas just prior to serving.

Serves 4-6

3 medium red onions, thinly sliced
3 medium bulb fennel, thinly sliced – reserved any feathery tops for garnishing
olive oil
4-5 Posey Bread Pizza Bases or use pizza bases of your choice
2 cups grated cheese of your choice – choose a good melting cheese, on this occasion I used Mainland Mount Egmont

1              Place onions and fennel with a good drizzle of oil in a heavy-based frying pan over a medium heat. Cover and cook, stirring
occasionally, for 25-30 minutes or until mixture caramelises – it may take longer. This step can be done in advance.

2              Divide fennel mixture over bases, then scatter with cheese and bake for 10 minutes or until base is crisp. Serve scattered with chopped fennel feathery tops.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Creamy Salmon & Pea Pasta

Creamy Salmon Pasta 006aThis easy pasta dish is rich and comforting, the time it takes to make the sauce is only just a little longer than how long it takes to cook the pasta.

Great for a family meal, but impressive enough for mid-week
entertaining – no matter when you serve it, it is sure to get rave
reviews.

Creamy Salmon & Pea Pasta

If your fennel has some feathery tops, reserve these, chop and use to
garnish the final dish.

Serves 4

500g pasta of your choice
CREAMY SALMON & PEA SAUCE
olive oil
1 leek, sliced
1 small fennel bulb, sliced
1 clove garlic, chopped
200g tub crème fraiche
300g salmon fillet, boned, skinned and cubed
1 cup frozen peas
2 tsp grated lemon zest
salt and freshly ground black pepper, to taste;=
chopped fresh parsley, dill or fennel tops

1              To make sauce, place a little olive oil, leek, fennel and garlic in a frying pan over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until vegetables soften.

2              Stir in crème fraiche and cook, stirring, until crème fraiche melts, then bring to simmering and simmer, stirring from time to time, for 4-5 minutes or until sauce reduces.

3              Stir in salmon and peas, cover and cook, stirring occasionally, for 4-5 minutes to cook salmon and peas. Stir in lemon zest and
season to taste with salt and freshly ground black pepper.

4              Meanwhile, bring a large saucepan of lightly salted water to the boil add pasta and cook, according to packet directions.

5              Drain pasta, add sauce and toss to combine. Serve scattered with parsley, dill or fennel tops.

Happy cooking and eating.

Recipe by Rachel Blackmore

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