This pizza is a joy to make because you can make a brilliant one in a pan!
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This three-bean vegetarian chili is a wonderfully simple, one-pot no-fuss dish. The results are magical, a richly flavoured meal that only gets better with time, like a fine wine, if you can make it a day ahead. Serve it up in a large warmed bowl for everyone to help themselves, along with smaller bowls of guacamole, rice, grated cheese and tortilla chips. The perfect Friday night feast!
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So what makes it so juicy I here you question? Well, it’s the combination of the Worcestershire sauce, mayonnaise, sautéedonions and egg yolk, it really does make the patty very juicy and bouncing with flavour. I love to cook them up on the BBQ outside even when it’s not that warm, they always just taste so much better but this book is all about easy and quickness so a griddle pan of you have one will work great.
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So what makes it so juicy I here you question? Well, it’s the combination of the Worcestershire sauce, mayonnaise, sautéedonions and egg yolk, it really does make the patty very juicy and bouncing with flavour. I love to cook them up on the BBQoutside even when it’s not that warm, they always just taste so much better but this book is all about easy and quickness so a griddle pan of you have one will work great.
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Don’t they make you a squidge more happy just looking at them! They are so fun to serve up for a relaxed supper. Grill them up on the bbq if it’s sunny outside. It’s definitely worth going to the extra mile and buying brioche buns (they freeze really well do) for the soft buttery bun. The Oh Yeah Yum Slaw is fantastic with tonnes of things too! –
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So simple to make, in fact no more complicated than a hamburger. The cod in this dish is fried in strips and served in warm flour tortillas with creamy pea guacamole, cooling soured cream, refreshing lime and a nice kick of jalapeño chillies.
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These harissa chicken wings are a favourite for the barbecue but work just as well cooked in the oven. They’re packed with spicy flavours from the harissa paste — dip them in the tangy blue-cheese aioli for creamy contrasting flavours, then settle back in the sun.
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