Ready, steady, cook

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The opening weekend of the Mastery of Cooking programme, and we are set a challenge of preparing an autumnal meal from a range of ingredients. Here’s the result: Long Grain Brown Rice and Red Rice, Brussel Sprouts sauteed with Shallots, Puy Lentils with Sundried Tomatoes, Braised Carrots with Star Anice, Zucchini Ribbons with Mandarin and Chilli, with Carrot Top Tempura as a garnish.

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