vanilla

Still trying to finish all the lentils that I bought with another batch of french lentil salad and another batch of smoked mackerel and lentil kedgeree:

I've finally cracked the code to cooking lentils to the perfect texture! Start off by soaking the lentils until they obviously swell up, then cook with low heat only. Taste a large sample size often.

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Celebrating british strawberries with a no-bake fruit tart using whole egg pastry cream and oatmeal cookie crust: