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Monthly Archive: January 2011

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Duck

Roast Duck

Roast Duck (serves 4) 1 Gress­ing­ham free-range duck (about 2 kilos) salt and pep­per Lay the duck with its giblets in a large roast­ing tin, breast…

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Vegetables

Red Pep­per and Sausage Stuffed Mushrooms

Red Pep­per and Sausage Stuffed Mush­rooms (serves 4, one mush­room per per­son) 5 large flat mush­rooms (one to chop up for stuff­ing) 1 tsp olive oil 1…

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Lamb

Sev­en-Hour Braised Leg of Lamb with Uma­mi Rub

Sev­en-Hour Braised Leg of Lamb with Uma­mi Rub (serves at least 6) This recipe com­bines two of my favorite lamb ideas: one from my friend Orlan­do’s divine cookbook,…