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Ingredients  200g  Purple broccoli chopped in half  2 Pok choi stalk removed  2 cloves garlic, whole 1 tablespoon rapeseed oil 1/4 cup vegetable stock 1 tablespoon soy sauce 1 tablespoon rice wine vinegar   Method   Heat the oil in your wok until hot. Turn the heat to down to medium then add the garlic cloves to the oil and fry until the cloves are golden brown. Add the broccoli making sure that you stir so that each stalk is evenly coated in the oil. Add vegetable stock, vinegar and soy sauce and immediately cover. Then steam the vegetables for 3...

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Salad Ingredients  200g fresh mixed lettuce, washed and spun. 1/4 cabbage sliced fine  1 carrot, peeled and grated 2 slices bacon, grilled until crisp and chopped 1 large ripe avocado, peeled, halved, stoned, and chopped 2 tomatoes, washed and quartered 1/2 cucumber, washed and sliced  Prep all the ingredients above, bacon, avocado, tomato, carrot, cabbage, cucumber. Place in a bowl, tossing together, then set to one side. Make dressing  Dressing ingredients  5 tablespoons rapeseed oil  2 teaspoons pink salt 1 teaspoon black pepper 1⁄2 teaspoon dijon mustard 1 tablespoon lemon juice,   1 tablespoon honey  2 tablespoon water  Place the...

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  This time of year, courgettes are in constant supply, making them a great addition to most any meal due to the high amount of vitamin C and B6 they contain. So, if you’ve got one or two (or ten) lying around just waiting to be used, here are the three amazingly delicious recipes you’re going to want to try: Courgetti Bolognese Swap out your pasta for courgette (also referred to as “courgetti” when it is replacing this starchy food) and you’ll get the pasta-eating experience without all of the carbs and fatigue that often come with this type of...

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