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  • Over the easter break I've perfected my wholemeal pasta recipe, made a kale bulgur risotto (amazing), made sorrel soup (interesting), did beer battered fish (good) and triple cooked chips (unnecessarily over-complicated).

    Today for Easter Lunch following 3 ducks, from our local poultry farm- incredible quality- I made a trio of pud:

    A rehash of the Stout cake, which came out better;
    A mango and passionfruit pavlova;
    and Salted Caramel and Dark Chocolate Ganache Torte with Cinnamon Chantilly Cream.

    (it was for 15 people)

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