diff options
| author | Caine <caine@jihakuz.xyz> | 2026-04-02 17:51:12 +0100 |
|---|---|---|
| committer | Caine <caine@jihakuz.xyz> | 2026-04-02 17:51:12 +0100 |
| commit | 946c7de20cab78a47edbeae8fa65fe86a51511dd (patch) | |
| tree | 5e8c76be65259062a36eef736f1fcfd8ffd72580 /cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter001.xhtml | |
| parent | 27f91fb877f4502804c932a28546ab6c745cc103 (diff) | |
Add create-meta-recipe endpoint with nested slots/options/bases
- POST /api/create-meta-recipe/ creates full meta-recipe in one call
- PUT /api/create-meta-recipe/ updates existing (requires id)
- Auto-resolves ingredients by name/alias, creates new if not found
- Returns full nested response with _created_ingredients list
- New writable serializers: MetaRecipeWriteSerializer, SlotWriteSerializer, etc.
Diffstat (limited to 'cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter001.xhtml')
| -rw-r--r-- | cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter001.xhtml | 413 |
1 files changed, 413 insertions, 0 deletions
diff --git a/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter001.xhtml b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter001.xhtml new file mode 100644 index 0000000..2e06211 --- /dev/null +++ b/cookbooks/roasting-tin-extracted/EPUB/xhtml/chapter001.xhtml @@ -0,0 +1,413 @@ +<html xmlns="http://www.w3.org/1999/xhtml" xmlns:epub="http://www.idpf.org/2007/ops">
+<head>
+<title>Worknight Dinners</title>
+<link href="../styles/basestyles.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/complex.css" rel="stylesheet" type="text/css"/>
+<link href="../styles/bespoke.css" rel="stylesheet" type="text/css"/>
+<meta charset="utf-8"/>
+<meta content="width=device-width,initial-scale=1" name="viewport"/>
+ <link href="../styles/mediaquery.css" rel="stylesheet" type="text/css"/>
+<meta content="urn:uuid:d5f5a660-b289-4172-9059-0cf3c00a00e6" name="Adept.expected.resource"/>
+</head>
+<body>
+<section epub:type="chapter" id="sec-chapter001">
+<figure class="image_full" id="img_18"><span epub:type="pagebreak" id="pg18"/><img alt="" id="qui0001644a" src="../images/p018.jpg"/></figure>
+<figure class="image_full" id="img_19"><span epub:type="pagebreak" id="pg19"/><img alt="Worknight Dinner: Storecupboard Ingredients and a Couple of Things from the Supermarket on the Way Home" id="qui0001997" src="../images/p019.jpg"/></figure>
+<figure class="image_full" id="img_20"><span epub:type="pagebreak" id="pg20"/><img alt="" id="qui0001998" src="../images/p020.jpg"/></figure>
+<h2 class="recipelist_head" id="qui0001650"><span epub:type="pagebreak" id="pg21"/><span class="color_b">WORKNIGHT DINNERS</span></h2>
+<hr class="border1"/>
+<p class="reclist" id="qui0001651"><a href="chapter001.xhtml#qui0001675">STICKY SOY & HONEY ROASTED SALMON WITH ASPARAGUS & SUGAR SNAP PEAS</a></p>
+<p class="reclist" id="qui0001654"><a href="chapter001.xhtml#qui0001710">CRISPY THYME ROASTED LEEK & MUSHROOM PASTA BAKE (V)</a></p>
+<p class="reclist" id="qui0001656"><a href="chapter001.xhtml#qui0001735">ALL-IN-ONE THAI FISH PIE</a></p>
+<p class="reclist" id="qui0001658"><a href="chapter001.xhtml#qui0001758">ROSEMARY, GOAT’S CHEESE & MUSHROOM TART WITH PINK PEPPERCORNS (V)</a></p>
+<p class="reclist" id="qui0001660"><a href="chapter001.xhtml#qui0001787">KERALA PRAWN CURRY</a></p>
+<p class="reclist" id="qui0001661"><a href="chapter001.xhtml#qui0001824">BEETROOT ORZOTTO WITH SOURED CREAM, PINE NUTS & DILL (V)</a></p>
+<p class="reclist" id="qui0001663"><a href="chapter001.xhtml#qui0001851">CHILLI PEANUT BEEF WITH RED PEPPERS, SWEETCORN & SPRING ONIONS</a></p>
+<p class="reclist" id="qui0001665"><a href="chapter001.xhtml#qui0001887">SESAME CRUSTED TUNA WITH SOY & GINGER, COURGETTES & PAK CHOI</a></p>
+<p class="reclist" id="qui0001668"><a href="chapter001.xhtml#qui0001917">CHERRY TOMATO, LEEK & ARTICHOKE BAKE WITH FETA CHEESE (V)</a></p>
+<p class="reclist" id="qui0001671"><a href="chapter001.xhtml#qui0001943">QUICK COOK CAULIFLOWER CURRY WITH PEAS & SPINACH (VEGAN)</a></p>
+<p class="reclist" id="qui0001673"><a href="chapter001.xhtml#qui0001975">CRISPY BAKED GNOCCHI WITH LEEKS, RAINBOW CHARD & CREAM (V)</a></p>
+<h2 class="recipe_title1" id="qui0001675"><span epub:type="pagebreak" id="pg22"/>STICKY SOY & HONEY ROASTED SALMON WITH ASPARAGUS & SUGAR SNAP PEAS</h2>
+<hr class="border1"/>
+<p class="intro_text" id="qui0001676">This easy, flavourful dish is perfect for a quick worknight dinner. If you’re serving fewer people, I’d think about making the full quantity and taking any leftovers for lunch the next day. Serve as it is for a carb-free dinner, or with rice or quick cook noodles.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001683"><span class="grey"><span class="space1">Serves:</span> 4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 5 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001687"><span class="lato_reg">200g Tenderstem broccoli</span></li>
+<li class="list_hang" id="qui0001688"><span class="lato_reg">125g asparagus spears</span></li>
+<li class="list_hang" id="qui0001689"><span class="lato_reg">200g sugar snap peas</span></li>
+<li class="list_hang" id="qui0001690"><span class="lato_reg">200g frozen peas</span></li>
+<li class="list_hang" id="qui0001691"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0001692"><span class="lato_reg">1 tablespoon sesame oil</span></li>
+<li class="list_hang" id="qui0001693"><span class="lato_reg">Quick cook noodles or rice, to serve (optional)</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001695"><span class="lato_reg">FOR THE SALMON</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001696"><span class="lato_reg">4 salmon fillets</span></li>
+<li class="list_hang" id="qui0001697"><span class="lato_reg">½ tablespoon good soy sauce</span></li>
+<li class="list_hang" id="qui0001698"><span class="lato_reg">½ tablespoon sesame oil</span></li>
+<li class="list_hang" id="qui0001699"><span class="lato_reg">½ tablespoon honey</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001701"><span class="lato_reg">FOR THE DRESSING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001702"><span class="lato_reg">6cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0001703"><span class="lato_reg">1 lime, juice only</span></li>
+<li class="list_hang" id="qui0001704"><span class="lato_reg">1 tablespoon sesame oil</span></li>
+<li class="list_hang" id="qui0001705"><span class="lato_reg">3 spring onions, finely chopped</span></li>
+<li class="list_hang" id="qui0001706"><span class="lato_reg">A handful of peanuts, roughly chopped</span></li>
+<li class="list_hang" id="qui0001707"><span class="lato_reg">1 red chilli, finely sliced</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001677">Preheat the oven to 180°C fan/200°C/gas 6. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well.</p>
+<p class="method" id="qui0001680">Mix the broccoli, asparagus, sugar snaps, frozen peas, sea salt and sesame oil in a roasting tin. Put the salmon fillets in around the veg, then mix the soy, sesame oil and honey and spread this over each fillet. Roast for 20–25 minutes until the salmon is cooked through.</p>
+<p class="method" id="qui0001682">Meanwhile, whisk the ginger, lime juice, sesame oil and spring onions together. Once the salmon is cooked, pour the dressing over the vegetables. Scatter over the chopped peanuts and chilli. Taste and adjust the lime juice and salt as needed and serve hot.</p>
+<p class="method2" id="qui0001708"><span class="note_head">NOTE:</span> I’ve said to blanch the Tenderstem as it improves the texture on roasting, but you can use ordinary broccoli instead if you prefer and skip this stage.</p>
+</section>
+<figure class="image_full_caption" id="img_23"><span epub:type="pagebreak" id="pg23"/><img alt="STICKY SOY & HONEY ROASTED SALMON WITH ASPARAGUS & SUGAR SNAP PEAS" id="qui0002001" src="../images/p023.jpg"/>
+<figcaption>STICKY SOY & HONEY ROASTED SALMON WITH ASPARAGUS & SUGAR SNAP PEAS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001710"><span epub:type="pagebreak" id="pg24"/>CRISPY THYME ROASTED LEEK & MUSHROOM PASTA BAKE</h2>
+<h3 class="vegetarian_head"><span class="color_b">VEGETARIAN</span></h3>
+<hr class="border1_hr"/>
+<p class="intro_text" id="qui0001711">This is soothing comfort food, based on a dish my mother used to make at home. I like using tagliatelle, as it’s unusual in a pasta bake, but by all means substitute your favourite pasta shape. My friend Emma reports that fusilli works well. Speed up your cooking by prepping the vegetables as the pasta cooks, then it’s just a quick stint in the oven to finish.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001719"><span class="grey"><span class="space1">Serves:</span> 2–3</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001723"><span class="lato_reg">200g tagliatelle</span></li>
+<li class="list_hang" id="qui0001724"><span class="lato_reg">2 large leeks, cut into ½ cm half moons</span></li>
+<li class="list_hang" id="qui0001725"><span class="lato_reg">250g chestnut mushrooms, roughly sliced</span></li>
+<li class="list_hang"><span class="lato_reg">300ml crème fraîche</span></li>
+<li class="list_hang" id="qui0001728"><span class="lato_reg">1 tablespoon olive oil, plus more to bake</span></li>
+<li class="list_hang" id="qui0001730"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0001731"><span class="lato_reg">10 sprigs of fresh thyme, leaves only</span></li>
+<li class="list_hang" id="qui0001733"><span class="lato_reg">75g cheddar cheese, grated</span></li>
+<li class="list_hang" id="qui0001734"><span class="lato_reg">100g panko breadcrumbs</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001712">Preheat the oven to 200°C fan/220°C/gas 7. Cook the pasta in a large pan of boiling salted water for 10 minutes, until just cooked but still al dente. (If you’re using fresh tagliatelle from the chiller section of the supermarket, it’s usually just 3–4 minutes.)</p>
+<p class="method" id="qui0001714">While the pasta is cooking, slice the leeks and mushrooms and grate the cheddar. Drop the leeks in with the pasta water for the last minute of cooking, then drain well.</p>
+<p class="method" id="qui0001716">Tip the pasta and leeks into a roasting tin or lasagne dish and stir through the crème fraîche, olive oil, sea salt and half the thyme leaves. Top with the sliced mushrooms and the remaining thyme, followed by the grated cheddar and the breadcrumbs.</p>
+<p class="method" id="qui0001718">Drizzle over a little more olive oil, then transfer to the oven and bake for 15–20 minutes, until the top is golden brown and crisp. Serve hot, with a green salad if you like.</p>
+</section>
+<figure class="image_full_caption" id="img_25"><span epub:type="pagebreak" id="pg25"/><img alt="CRISPY THYME ROASTED LEEK & MUSHROOM PASTA BAKE" id="qui0002002" src="../images/p025.jpg"/>
+<figcaption>CRISPY THYME ROASTED LEEK & MUSHROOM PASTA BAKE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001735"><span epub:type="pagebreak" id="pg26"/>ALL-IN-ONE THAI FISH PIE</h2>
+<hr class="border1"/>
+<p class="intro_text" id="qui0001736">This is such a quick but flavoursome one pot dinner. The fish gently poaches with the coconut cream, lemongrass and lime leaves, while the crunchy filo topping provides a lovely textural contrast. It’s worth getting fresh Kaffir lime leaves if you can – a couple of large supermarkets stock them with the fresh herbs – but use dried from the spice aisle if not.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001740"><span class="grey"><span class="space1">Serves:</span> 2 generously</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001744"><span class="lato_reg">300g fish pie mix (or a mix of salmon, smoked haddock and cod, cut into 4cm chunks)</span></li>
+<li class="list_hang" id="qui0001745"><span class="lato_reg">1 small head of broccoli, cut into small florets</span></li>
+<li class="list_hang" id="qui0001747"><span class="lato_reg">1 stick lemongrass</span></li>
+<li class="list_hang" id="qui0001748"><span class="lato_reg">2 Kaffir lime leaves</span></li>
+<li class="list_hang" id="qui0001749"><span class="lato_reg">1 × 160g tin of coconut cream</span></li>
+<li class="list_hang"><span class="lato_reg">1 lime, zest and juice</span></li>
+<li class="list_hang" id="qui0001751"><span class="lato_reg">½ tablespoon fish sauce</span></li>
+<li class="list_hang" id="qui0001752"><span class="lato_reg">Pinch of sea salt flakes</span></li>
+<li class="list_hang" id="qui0001753"><span class="lato_reg">3 sheets of filo pastry</span></li>
+<li class="list_hang"><span class="lato_reg">1½ tablespoons olive oil, or olive oil spray</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001737">Preheat the oven to 180C°fan/200°C/gas 6. Tip the fish and broccoli into a small deep roasting tin with the lemongrass and lime leaves, then pour over the coconut cream, lime zest and juice and fish sauce.</p>
+<p class="method" id="qui0001739">Scatter over a pinch of salt, then scrumple the filo pastry sheets over the fish. Brush the pastry with olive oil (or spritz with olive oil spray), then transfer to the oven and bake for 25 minutes, until the pastry is golden brown and crisp. Serve hot.</p>
+<p class="method2" id="qui0001756"><span class="note_head">NOTE:</span> If your fish pie mix is frozen, you’ll want to defrost it under plenty of cold running water, then pat the fish dry before putting it into the pie, otherwise too much liquid gets released. (That’s why I suggest coconut cream instead of coconut milk, as it’s much thicker.)</p>
+</section>
+<figure class="image_full_caption" id="img_27"><span epub:type="pagebreak" id="pg27"/><img alt="ALL-IN-ONE THAI FISH PIE" id="qui0002004a" src="../images/p027.jpg"/>
+<figcaption>ALL-IN-ONE THAI FISH PIE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001758"><span epub:type="pagebreak" id="pg30"/>ROSEMARY, GOAT’S CHEESE & MUSHROOM TART WITH PINK PEPPERCORNS</h2>
+<h3 class="vegetarian_head"><span class="color_b">VEGETARIAN</span></h3>
+<hr class="border1_hr"/>
+<p class="intro_text" id="qui0001759">This tart is inspired by Remy from the film <em>Ratatouille</em>, who spears rosemary, a perfect mushroom and a piece of cheese together before lovingly toasting them over a smoking chimney. I’m sure he would have approved of the addition of pink peppercorns, they’re easy to find next to ordinary pepper at the supermarket and add a wonderful aromatic flavour as well as a vibrant pop of colour.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001768"><span class="grey"><span class="space1">Serves:</span> 2 generously</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001772"><span class="lato_reg">200g brown chestnut mushrooms, roughly sliced</span></li>
+<li class="list_hang" id="qui0001773"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0001774"><span class="lato_reg">3 sprigs of fresh rosemary, leaves finely chopped</span></li>
+<li class="list_hang" id="qui0001775"><span class="lato_reg">2 heaped tablespoons crème fraîche</span></li>
+<li class="list_hang" id="qui0001776"><span class="lato_reg">1 × 320g ready-rolled puff pastry sheet</span></li>
+<li class="list_hang"><span class="lato_reg">2 × 125g goat’s cheese logs, sliced</span></li>
+<li class="list_hang" id="qui0001778"><span class="lato_reg">2 teaspoons or so pink peppercorns</span></li>
+<li class="list_hang" id="qui0001779"><span class="lato_reg">A handful of fresh flat-leaf parsley, finely chopped</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001781"><span class="lato_reg">FOR THE SALAD</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001782"><span class="lato_reg">100g baby leaf spinach</span></li>
+<li class="list_hang" id="qui0001783"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0001784"><span class="lato_reg">½ a lemon, juice only</span></li>
+<li class="list_hang" id="qui0001785"><span class="lato_reg">A pinch of sea salt</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001760">Preheat the oven to 180°C fan/200°C/gas 6. Mix the mushrooms in a bowl with the olive oil and half the rosemary.</p>
+<p class="method" id="qui0001762">Spread the crème fraîche over the puff pastry, leaving a 1cm border. Top with the remaining chopped rosemary, the mushrooms, then the sliced goat’s cheese. Transfer to the oven and bake for 25 minutes, until the edges are a deep golden brown and crisp.</p>
+<p class="method" id="qui0001764">Just before the tart is ready, toss the spinach with the extra virgin olive oil, the lemon juice and sea salt and set aside.</p>
+<p class="method" id="qui0001766">Once the tart is crisp and cooked through, scatter over the pink peppercorns and chopped flat-leaf parsley, and serve with the spinach salad alongside.</p>
+<p class="method2" id="qui0001786"><span class="note_head">CHANGE IT UP:</span> If you have friends round and are looking for an easy starter, you can make this as four individual tarts by cutting the pastry into smaller rectangles.</p>
+</section>
+<figure class="image_full" id="img_28"><span epub:type="pagebreak" id="pg28"/><span epub:type="pagebreak" id="pg29"/><img alt="" id="qui0002004" src="../images/p028.jpg"/></figure>
+<figure class="image_full_caption" id="img_31"><span epub:type="pagebreak" id="pg31"/><img alt="ROSEMARY, GOAT’S CHEESE & MUSHROOM TART WITH PINK PEPPERCORNS" id="qui0002005" src="../images/p031.jpg"/>
+<figcaption>ROSEMARY, GOAT’S CHEESE & MUSHROOM TART WITH PINK PEPPERCORNS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001787"><span epub:type="pagebreak" id="pg32"/>KERALA PRAWN CURRY</h2>
+<hr class="border1"/>
+<p class="intro_text" id="qui0001788">This aromatic prawn curry in coconut milk with storecupboard ingredients is a perfect weeknight dinner. Serve it with flatbreads, naan or fluffy white basmati rice. I usually pull it together with a bag of frozen prawns from the freezer (defrost them in plenty of cold running water just before cooking them), so you only need to grab a few fresh ingredients on the way home.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001796"><span class="grey"><span class="space1">Serves:</span> 2–3</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001800"><span class="lato_reg">220g cherry tomatoes on the vine, halved</span></li>
+<li class="list_hang"><span class="lato_reg">1 green pepper, finely sliced</span></li>
+<li class="list_hang" id="qui0001802"><span class="lato_reg">1 onion, roughly sliced</span></li>
+<li class="list_hang" id="qui0001803"><span class="lato_reg">2cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0001804"><span class="lato_reg">2 teaspoons mustard seeds</span></li>
+<li class="list_hang" id="qui0001805"><span class="lato_reg">1 teaspoon freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0001806"><span class="lato_reg">1 teaspoon ground coriander</span></li>
+<li class="list_hang"><span class="lato_reg">1 heaped teaspoon ground cumin</span></li>
+<li class="list_hang"><span class="lato_reg">½ teaspoon ground turmeric</span></li>
+<li class="list_hang" id="qui0001809"><span class="lato_reg">1 teaspoon ground chilli</span></li>
+<li class="list_hang"><span class="lato_reg">A few curry leaves (optional)</span></li>
+<li class="list_hang" id="qui0001811"><span class="lato_reg">1 teaspoon sea salt</span></li>
+<li class="list_hang" id="qui0001812"><span class="lato_reg">1 tablespoon oil</span></li>
+<li class="list_hang" id="qui0001813"><span class="lato_reg">1 × 400g tin of coconut milk</span></li>
+<li class="list_hang" id="qui0001814"><span class="lato_reg">300–350g raw king prawns</span></li>
+<li class="list_hang" id="qui0001815"><span class="lato_reg">100g spinach, roughly chopped</span></li>
+<li class="list_hang" id="qui0001816"><span class="lato_reg">1 lime, juice only</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001818"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001819"><span class="lato_reg">A handful of fresh coriander, roughly chopped</span></li>
+<li class="list_hang" id="qui0001820"><span class="lato_reg">1 red chilli, finely chopped</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001789">Preheat the oven to 180°C fan/200°C/gas 6. Tip the tomatoes and their vines, the green pepper, onion, ginger, all the spices, salt and oil into a roasting tin and mix really well to coat everything evenly.</p>
+<p class="method" id="qui0001791">Transfer the tin to the oven and roast for 15–20 minutes (if your oven runs hot and things start to char, rescue them after 15).</p>
+<p class="method" id="qui0001793">Fish out the vines, squash down the tomatoes, add the coconut milk, prawns and spinach and return to the oven for 9–10 minutes, or until the prawns are pink and just cooked through.</p>
+<p class="method" id="qui0001795">Taste and season with the lime juice and more salt as needed, scatter over the fresh coriander and chopped chilli to taste and serve with flatbreads or white basmati rice.</p>
+<p class="method2" id="qui0001822"><span class="note_head">CHANGE IT UP:</span> If you prefer a thicker curry, use half the amount of coconut milk, or a 200g can of coconut cream. (Don’t make the mistake I have in the past and buy a cardboard packet of creamed coconut, it’s useful only as a cosh/doorstop.)</p>
+</section>
+<figure class="image_full_caption" id="img_33"><span epub:type="pagebreak" id="pg33"/><img alt="KERALA PRAWN CURRY" id="qui0002006" src="../images/p033.jpg"/>
+<figcaption>KERALA PRAWN CURRY</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001824"><span epub:type="pagebreak" id="pg34"/>BEETROOT ORZOTTO WITH SOURED CREAM, PINE NUTS & DILL</h2>
+<h3 class="vegetarian_head"><span class="color_b">VEGETARIAN</span></h3>
+<hr class="border1_hr"/>
+<p class="intro_text" id="qui0001825">This vibrantly pink orzo dish takes just minutes to put together – if you don’t mind grating a bit of fresh beetroot – and tastes as good as it looks. You could substitute blue, feta or goat’s cheese for the soured cream if you have some in the fridge, but having tried this topped with a variety of cheeses/nuts/levels-of-lemon-juice, soured cream and pine nuts won out against the earthy beetroot.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001833"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001837"><span class="lato_reg">200g orzo</span></li>
+<li class="list_hang" id="qui0001838"><span class="lato_reg">500ml vegetable stock</span></li>
+<li class="list_hang" id="qui0001839"><span class="lato_reg">1 tablespoon olive oil</span></li>
+<li class="list_hang" id="qui0001840"><span class="lato_reg">300g fresh beetroot, peeled and grated</span></li>
+<li class="list_hang" id="qui0001841"><span class="lato_reg">A handful of beetroot stems, finely chopped</span></li>
+<li class="list_hang" id="qui0001842"><span class="lato_reg">50g pine nuts</span></li>
+<li class="list_hang" id="qui0001843"><span class="lato_reg">150g soured cream or crème fraîche</span></li>
+<li class="list_hang"><span class="lato_reg">1 tablespoon extra virgin olive oil</span></li>
+<li class="list_hang" id="qui0001845"><span class="lato_reg">1 lemon, juice only</span></li>
+<li class="list_hang" id="qui0001846"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0001847"><span class="lato_reg">A handful of fresh dill, finely chopped</span></li>
+<li class="list_hang" id="qui0001848"><span class="lato_reg">Freshly ground black pepper</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001826">Preheat the oven to 180°C fan/200°C/gas 6. Tip the orzo, vegetable stock and oil into a medium-sized roasting tin, then top evenly with the grated beetroot and chopped stems. Scatter over the pine nuts, then transfer to the oven and cook for 20 minutes.</p>
+<p class="method" id="qui0001828">After 20 minutes, the orzo should be cooked through but still al dente. If it’s not cooked to your liking, return it to the oven for a further 5 minutes.</p>
+<p class="method" id="qui0001830">Stir through all but a couple of tablespoons of the soured cream or crème fraîche, the extra virgin olive oil and lemon juice, then taste and add the salt as needed (I add quite a bit because I feel the beetroot can take it, but you may prefer less).</p>
+<p class="method" id="qui0001832">Serve with the remaining soured cream or crème fraîche, a scattering of dill and freshly ground black pepper.</p>
+</section>
+<figure class="image_full_caption" id="img_35"><span epub:type="pagebreak" id="pg35"/><img alt="BEETROOT ORZOTTO WITH SOURED CREAM, PINE NUTS & DILL" id="qui0002007" src="../images/p035.jpg"/>
+<figcaption>BEETROOT ORZOTTO WITH SOURED CREAM, PINE NUTS & DILL</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001851"><span epub:type="pagebreak" id="pg36"/>CHILLI PEANUT BEEF WITH RED PEPPERS, SWEETCORN & SPRING ONIONS</h2>
+<hr class="border1"/>
+<p class="intro_text" id="qui0001852">Think about your favourite stir-fry. Now think about making it without having to stand and stir. This dish has gone straight to the top of my list – not only does the beef, pepper and sweetcorn combination cook beautifully in the oven, but the peanut-soy dressing is addictive – and I’d happily eat it in sandwiches.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001860"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 25 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001864"><span class="lato_reg">400g free-range rump steak, sliced into 1½ cm slices</span></li>
+<li class="list_hang" id="qui0001865"><span class="lato_reg">200g green beans</span></li>
+<li class="list_hang" id="qui0001866"><span class="lato_reg">175g baby sweetcorn</span></li>
+<li class="list_hang" id="qui0001867"><span class="lato_reg">1 red pepper, finely sliced</span></li>
+<li class="list_hang" id="qui0001868"><span class="lato_reg">1 red chilli, finely grated</span></li>
+<li class="list_hang" id="qui0001869"><span class="lato_reg">2 cloves of garlic, finely grated</span></li>
+<li class="list_hang" id="qui0001870"><span class="lato_reg">5cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0001871"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang" id="qui0001872"><span class="lato_reg">1 tablespoon sesame oil</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001874"><span class="lato_reg">FOR THE DRESSING</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001875"><span class="lato_reg">45g crunchy peanut butter</span></li>
+<li class="list_hang" id="qui0001876"><span class="lato_reg">1 tablespoon dark soy sauce</span></li>
+<li class="list_hang" id="qui0001877"><span class="lato_reg">1 tablespoon rice vinegar or lime juice</span></li>
+<li class="list_hang" id="qui0001879"><span class="lato_reg">1 tablespoon water</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001881"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001882"><span class="lato_reg">50g spinach, roughly chopped</span></li>
+<li class="list_hang"><span class="lato_reg">3 spring onions, finely sliced</span></li>
+<li class="list_hang"><span class="lato_reg">A handful of salted peanuts, roughly chopped</span></li>
+<li class="list_hang"><span class="lato_reg">Quick cook noodles or rice</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method" id="qui0001853">Preheat the oven to 200°C fan/220°C/gas 7. Tip the sliced steak, green beans, sweetcorn and pepper into a roasting tin large enough to hold all the veg in a single layer. Add the grated chilli, garlic, ginger, sea salt and sesame oil and mix to make sure everything is coated.</p>
+<p class="method" id="qui0001855">Move the slices of steak to the top of the tin, as you want them to char nicely, then transfer to the oven to roast for 25 minutes.</p>
+<p class="method" id="qui0001857">Meanwhile, mix the peanut butter, soy sauce and rice vinegar or lime juice with the water. Once the beef is cooked, stir through the spinach, pour over the dressing, scatter with the spring onions and salted peanuts and serve with the cooked noodles or rice.</p>
+<p class="method2" id="qui0001886"><span class="note_head">NOTE:</span> If you want to get the sliced spring onions really crisp and take away a bit of the ‘onion-y’ flavour, stick them in a bowl of cold water for 10 minutes, then drain well.</p>
+</section>
+<figure class="image_full_caption" id="img_37"><span epub:type="pagebreak" id="pg37"/><img alt="CHILLI PEANUT BEEF WITH RED PEPPERS, SWEETCORN & SPRING ONIONS" id="qui0002008" src="../images/p037.jpg"/>
+<figcaption>CHILLI PEANUT BEEF WITH RED PEPPERS, SWEETCORN & SPRING ONIONS</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001887"><span epub:type="pagebreak" id="pg38"/>SESAME CRUSTED TUNA WITH SOY & GINGER, COURGETTES & PAK CHOI</h2>
+<hr class="border1"/>
+<p class="intro_text" id="qui0001888">This might look like a light meal, but with the addition of cannellini beans (taking the place of a carb, as they work so beautifully with tuna and require no effort), it’s incredibly filling as well as delicious. With the quick cooking time, the courgettes retain their crunch and freshness. I imagine this will quickly become a weeknight favourite in your house, as it is in mine.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001896"><span class="grey"><span class="space1">Serves:</span> 2</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 15 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001900"><span class="lato_reg">200g courgettes, halved and cut into ½ cm half moons</span></li>
+<li class="list_hang" id="qui0001901"><span class="lato_reg">2 heads of pak choi, quartered, or cut into 8 if large</span></li>
+<li class="list_hang" id="qui0001902"><span class="lato_reg">3½ tablespoons sesame oil</span></li>
+<li class="list_hang" id="qui0001903"><span class="lato_reg">2 nice tuna steaks (about 240g in total)</span></li>
+<li class="list_hang" id="qui0001904"><span class="lato_reg">1 heaped teaspoon each black and white sesame seeds (or just use whichever you have in the cupboard)</span></li>
+<li class="list_hang" id="qui0001905"><span class="lato_reg">2 tablespoons rice vinegar or lime juice</span></li>
+<li class="list_hang" id="qui0001906"><span class="lato_reg">2 tablespoons soy sauce</span></li>
+<li class="list_hang" id="qui0001907"><span class="lato_reg">4cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0001908"><span class="lato_reg">1 scant teaspoon chilli flakes</span></li>
+<li class="list_hang" id="qui0001909"><span class="lato_reg">1 × 400g tin of cannellini beans, drained and rinsed</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001889">Preheat the oven to 200°C fan/220°C/gas 7. Mix the courgettes and pak choi in a roasting tin along with 1 tablespoon of the sesame oil. Lay the tuna steaks on top and gently rub them with another ½ tablespoon of sesame oil. Scatter the steaks with the sesame seeds, then transfer to the oven and roast for 10–15 minutes until the tuna is just cooked through.</p>
+<p class="method" id="qui0001891">Meanwhile, mix the remaining 2 tablespoons of sesame oil, the rice vinegar or lime juice, soy sauce, ginger and chilli flakes together in a big bowl. Reserve a couple of tablespoons of dressing, then stir the cannellini beans through the rest of the dressing in the bowl.</p>
+<p class="method" id="qui0001893">Once the tuna is cooked to your liking, stir the cannellini beans through the vegetables, dress the fish with those reserved tablespoons of dressing and serve hot.</p>
+<p class="method2" id="qui0001915"><span class="note_head">CHANGE IT UP:</span> This dish is also lovely with baby courgettes.</p>
+</section>
+<figure class="image_full_caption" id="img_39"><span epub:type="pagebreak" id="pg39"/><img alt="SESAME CRUSTED TUNA WITH SOY & GINGER, COURGETTES & PAK CHOI" id="qui0002009" src="../images/p039.jpg"/>
+<figcaption>SESAME CRUSTED TUNA WITH SOY & GINGER, COURGETTES & PAK CHOI</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001917"><span epub:type="pagebreak" id="pg40"/>CHERRY TOMATO, LEEK & ARTICHOKE BAKE WITH FETA CHEESE</h2>
+<h3 class="vegetarian_head"><span class="color_b">VEGETARIAN</span></h3>
+<hr class="border1_hr"/>
+<p class="intro_text" id="qui0001918">Think of this as a cross between a frittata, a toad-in-the-hole and a delicious giant savoury pancake. It contains too much feta cheese to puff up like a Yorkshire pudding, but then there’s arguably no such thing as too much cheese and it gives a wonderful flavour to the dish.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001926"><span class="grey"><span class="space1">Serves:</span> 2–3</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001930"><span class="lato_reg">2 leeks, finely sliced</span></li>
+<li class="list_hang" id="qui0001931"><span class="lato_reg">2 tablespoons olive oil</span></li>
+<li class="list_hang" id="qui0001932"><span class="lato_reg">200g plain flour</span></li>
+<li class="list_hang" id="qui0001933"><span class="lato_reg">3 free-range eggs</span></li>
+<li class="list_hang" id="qui0001934"><span class="lato_reg">300ml milk</span></li>
+<li class="list_hang" id="qui0001935"><span class="lato_reg">200g feta cheese, crumbled</span></li>
+<li class="list_hang" id="qui0001936"><span class="lato_reg">250g cherry tomatoes on the vine</span></li>
+<li class="list_hang" id="qui0001937"><span class="lato_reg">1 × 290g jar sliced artichoke hearts, drained</span></li>
+<li class="list_hang" id="qui0001939"><span class="lato_reg">15g fresh dill, roughly chopped</span></li>
+<li class="list_hang" id="qui0001940"><span class="lato_reg">Lemon-dressed spinach salad, to serve (see <a href="chapter001.xhtml#qui0001781">page 30</a>)</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001919">Preheat the oven to 210°C fan/230°C/gas 8. While it’s heating, slice the leeks, tip them into a metal roasting tin along with the oil, mix well, then pop them into the oven to roast while you get on with the batter.</p>
+<p class="method" id="qui0001921">Meanwhile, put the flour into a bowl. Whisk the eggs and milk together, pour this over the flour and whisk until smooth, then stir in the crumbled feta cheese.</p>
+<p class="method" id="qui0001923">Once the oven has come to temperature, remove the tin of leeks, give them a good stir, then pour the batter evenly over the top. Scatter over the tomatoes, their vines and the artichokes, then return to the oven and cook for 25–30 minutes, until the bake is well risen and golden brown.</p>
+<p class="method" id="qui0001925">Serve hot, scattered with the dill, with the lemon-dressed spinach salad alongside.</p>
+</section>
+<figure class="image_full_caption" id="img_41"><span epub:type="pagebreak" id="pg41"/><img alt="CHERRY TOMATO, LEEK & ARTICHOKE BAKE WITH FETA CHEESE" id="qui0002010" src="../images/p041.jpg"/>
+<figcaption>CHERRY TOMATO, LEEK & ARTICHOKE BAKE WITH FETA CHEESE</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001943"><span epub:type="pagebreak" id="pg42"/>QUICK COOK CAULIFLOWER CURRY WITH PEAS & SPINACH</h2>
+<h3 class="vegetarian_head"><span class="color_b">VEGAN</span></h3>
+<hr class="border1_hr"/>
+<p class="intro_text" id="qui0001944">One of my favourite dishes at home is my mother’s cauliflower, potato and pea curry, known as ‘chechki’ and seasoned with Bengali five-spice. Alas, every variation I made with potatoes resolutely refused to cook within 30 minutes, so I’ve adapted it to this colourful, child-friendly version with quick cook cherry tomatoes and coconut milk.</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001950"><span class="grey"><span class="space1">Serves:</span> 2–3</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 30 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001954"><span class="lato_reg">2 teaspoons mustard seeds</span></li>
+<li class="list_hang" id="qui0001955"><span class="lato_reg">2 teaspoons fennel seeds</span></li>
+<li class="list_hang" id="qui0001956"><span class="lato_reg">2 teaspoon cumin seeds</span></li>
+<li class="list_hang" id="qui0001957"><span class="lato_reg">2 teaspoon nigella (black onion) seeds</span></li>
+<li class="list_hang" id="qui0001958"><span class="lato_reg">1 cauliflower, cut into small florets</span></li>
+<li class="list_hang" id="qui0001959"><span class="lato_reg">Leaves from the cauliflower, finely chopped</span></li>
+<li class="list_hang" id="qui0001960"><span class="lato_reg">220g cherry tomatoes, halved</span></li>
+<li class="list_hang" id="qui0001961"><span class="lato_reg">1 red onion, sliced into 8</span></li>
+<li class="list_hang"><span class="lato_reg">2 cloves of garlic, crushed</span></li>
+<li class="list_hang" id="qui0001963"><span class="lato_reg">5cm fresh ginger, grated</span></li>
+<li class="list_hang" id="qui0001964"><span class="lato_reg">1 tablespoon oil</span></li>
+<li class="list_hang" id="qui0001965"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang"><span class="lato_reg">200g frozen peas</span></li>
+<li class="list_hang" id="qui0001966"><span class="lato_reg">80g spinach, roughly chopped</span></li>
+<li class="list_hang" id="qui0001967"><span class="lato_reg">1 × 400g tin of coconut milk</span></li>
+</ul>
+<h5 class="ingred_head1" id="qui0001969"><span class="lato_reg">TO SERVE</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang" id="qui0001970"><span class="lato_reg">1 lime, juice only</span></li>
+<li class="list_hang"><span class="lato_reg">A handful of fresh coriander, roughly chopped</span></li>
+<li class="list_hang" id="qui0001972"><span class="lato_reg">Rice or flatbreads</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001945">Preheat the oven to 200°C fan/220°C/gas 7. Bash the mustard, fennel, cumin and nigella seeds in a pestle and mortar and then tip them into a roasting tin with everything except the spinach and coconut milk. (Use a a roasting tin large enough to hold all the vegetables in a single layer.) Transfer the tin to the oven to roast for 20 minutes.</p>
+<p class="method" id="qui0001947">Stir through the chopped spinach and coconut milk and let everything cook for a further 10 minutes until the cauliflower is cooked through.</p>
+<p class="method" id="qui0001949">Season with the lime juice, then taste and adjust the salt as needed (I think this dish can take a lot of salt, but then I am a salt fiend). Scatter everything with fresh coriander before serving hot, with rice or flatbreads.</p>
+<p class="method2" id="qui0001973"><span class="note_head">NOTE:</span> Be sure to cut the cauliflower into small florets so that it cooks through in 30 minutes.</p>
+</section>
+<figure class="image_full_caption" id="img_43"><span epub:type="pagebreak" id="pg43"/><img alt="QUICK COOK CAULIFLOWER CURRY WITH PEAS & SPINACH" id="qui0002011" src="../images/p043.jpg"/>
+<figcaption>QUICK COOK CAULIFLOWER CURRY WITH PEAS & SPINACH</figcaption>
+</figure>
+<h2 class="recipe_title" id="qui0001975"><span epub:type="pagebreak" id="pg44"/>CRISPY BAKED GNOCCHI WITH LEEKS, RAINBOW CHARD & CREAM</h2>
+<h3 class="vegetarian_head"><span class="color_b">VEGETARIAN</span></h3>
+<hr class="border1_hr"/>
+<p class="intro_text" id="qui0001976">Baked gnocchi is my new favourite dish, and I’ve been putting everything in it: spring greens, mushrooms, broccoli … It’s also perfect for using up odds and ends of cheese left over in the fridge. (For some reason, the combination of Dijon mustard and Swiss chard in this recipe reminded me of bacon, even though it’s completely vegetarian, so it’s a good dish for meat-free Mondays, or for veggies with nostalgia.)</p>
+<section class="sidebar_wrapper">
+<h5 class="ingred_head" id="qui0001982"><span class="grey"><span class="space1">Serves:</span> 3–4</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space2">Prep:</span> 10 minutes</span></h5>
+<h5 class="ingred_head"><span class="grey"><span class="space3">Cook:</span> 20 minutes</span></h5>
+<ul class="ingredient_items">
+<li class="list_hang1" id="qui0001986"><span class="lato_reg">2 leeks, sliced into ½ cm half moons</span></li>
+<li class="list_hang" id="qui0001988"><span class="lato_reg">200g rainbow or Swiss chard, roughly sliced</span></li>
+<li class="list_hang" id="qui0001989"><span class="lato_reg">500g gnocchi</span></li>
+<li class="list_hang"><span class="lato_reg">250ml double cream</span></li>
+<li class="list_hang"><span class="lato_reg">2 heaped teaspoons Dijon mustard</span></li>
+<li class="list_hang" id="qui0001992"><span class="lato_reg">1 teaspoon sea salt flakes</span></li>
+<li class="list_hang"><span class="lato_reg">Freshly ground black pepper</span></li>
+<li class="list_hang" id="qui0001994"><span class="lato_reg">125g soft goat’s cheese log, crumbled</span></li>
+<li class="list_hang" id="qui0001995"><span class="lato_reg">50g panko breadcrumbs</span></li>
+<li class="list_hang" id="qui0001996"><span class="lato_reg">1 tablespoon olive oil</span></li>
+</ul>
+</section>
+<section class="maincontent_wrapper">
+<p class="method1" id="qui0001977">Preheat the oven to 200°C fan/220°C/gas 7. Tip the leeks, sliced chard and gnocchi into a large bowl, pour a kettleful of boiling water over them and leave to stand for 2 minutes. Drain really well, then tip the veg and gnocchi into a roasting tin large enough to sit everything in a single layer.</p>
+<p class="method" id="qui0001979">Stir through the double cream and Dijon mustard and season with the sea salt and freshly ground black pepper. Scatter over the goat’s cheese, then the panko breadcrumbs and drizzle with the olive oil.</p>
+<p class="method" id="qui0001981">Transfer to the oven and bake for 15–20 minutes, until the top is golden brown and crisp. Serve hot.</p>
+</section>
+<figure class="image_full_caption" id="img_45"><span epub:type="pagebreak" id="pg45"/><img alt="CRISPY BAKED GNOCCHI WITH LEEKS, RAINBOW CHARD & CREAM" id="qui0002011a" src="../images/p045.jpg"/>
+<figcaption>CRISPY BAKED GNOCCHI WITH LEEKS, RAINBOW CHARD & CREAM</figcaption>
+</figure>
+</section>
+<div style="float: none; margin: 10px 0px 10px 0px; text-align: center;"><p><a href="https://oceanofpdf.com"><i>OceanofPDF.com</i></a></p></div></body>
+</html>
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