These transparent noodles are made from sweet potato, stir fried in seasame oil in a really hot wok to seal in epic flavours.
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I could never understand how the crackling roast pork in Chinese restaurants gets so crispy and so flavoursome…now I know!
If roasting a turkey seems too daunting, then why not make the most popular choice of roasts – a roast chicken! I’ve compiled 5 different ideas from making the simplest of roast chickens to something a tad more special.
The classic apple pie is such an indulgent pudding; when made right the pastry should be crispy (even at the bottom!), the apples sweet and buttery.
The saffron gives the roast chicken a slightly bitter taste but is soothed immediately by the honey tones, giving the palette something to think about!
The best bits of a roast dinner are the humble roast potatoes. In my opinion, a roast is rubbish without a generous portion of roast potatoes.
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