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    3 Recipes

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    I started this from tasting a little starter of Pea & Pesto Risotto bought at Tesco, and using just some of the ingredients I came up with this. I find it's best to parboil the broccoli while the rice is cooking, that way when it's added near the end it's cooked but still green, not olive coloured and not mushy. On the broccoli, it's about 2 cups, if you take a normal green broccoli head and pull off 4 of the large florets and then split those into smaller pieces, that's about right. If you like you could also add a teaspoon of Basil Pesto with the fresh chopped Basil at the end - but I forgot this when I made it - mainly because it tasted lovely without and I was hungry!

    Recipe #438186

    A flavouring for fish: Loch Etive Trout, Salmon or Sea Bass. This works best in my opinion with the large Loch Trout, rather than Rainbow Trout, but if using Rainbow - use the whole fish as you would with Sea Bass.

    Recipe #323007

    I wanted to make a salad with asparagus and dwarf green beans, but they are rather too crunchy fresh for me. This is my solution:

    Recipe #317226

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