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17 Apr 7:00am

Nigel Slater’s red mullet with pak choi

The Guardian
A light fish soup for a spring midweek supper Bring 500ml of water to the boil, add a 10g piece of dried kombu and simmer for 10 minutes. Add 10g of dried bonito flakes (katsuobushi), cover with a lid and turn off the heat. Leave for 20 minutes.
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