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Tuesday, May 22, 2018
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22 May 7:00am Nigel Slater’s grilled lamb, broad beans and soured cream recipe
The Guardian
Succulent and tasty meat with sweet and sour contrasting accompaniments Peel 1 large onion, or 2 medium-sized ones, and slice thinly into rings. Warm 3 tbsp of olive oil in a shallow pan, then fry the onions over a low heat for about 20-25 minutes. Stir the onions regularly, until they are soft, translucent and pale gold in colour.
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