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(, Sun 1 Apr 2001, 1:00)
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Especially cooked with honey and wholegrain mustard, roasted in the juices of a beef joint.
(, Mon 6 Sep 2010, 14:15, 2 replies, latest was 16 years ago)
They're magnificent. Cut them julienne style, and put them in with the joint as soon as there's enough juice to cover them. Cook for as long as you like.
You'll only need a few bits.
(, Mon 6 Sep 2010, 14:27, Reply)
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