This soup basically has 3 ingredients and is super easy to make. Credit goes to Bare Bones Broth for this recipe and I make it all the time. The key is to roast the cauliflower first to make it brown and crispy around the edges.
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From time to time, I love to make a tasty meat pie. Cooking low and slow is my favourite thing to do but sometimes you want to have a meal on the table in a hurry. This recipe is so easy and you will likely have most of the ingredients in your pantry.
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Who doesn’t love a nice bowl of tasty comforting stew. When cooked slowly and gently, the meat melts in your mouth and the deep and rich flavour you get from my natural beef stock just makes this dish one you want to make over and over again.
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This recipe (or a similar version) was the first recipe I cooked when I attended the Dublin Cookery School in 2014 so I have Lynda Booth to thank for this. I have tweaked it a little to my own taste and have made it thousands of times since then – okay well maybe 50 times then.
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This recipe was inspired by The Happy Pear’s Vegetarian Curry. I love it because it is loaded with vegetables and great flavours. When I make this, I don’t even miss the meat but feel free to add chicken or shrimp for extra protein.
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This dish is so amazingly tasty and fulfilling. It is the perfect one pot dish and makes great use of my tasty natural chicken stock. The barley soaks up all the stock while the chicken gets delicious crispy skin.
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