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Easter lamb with peas
Fruit and vegetables
2
onions
, roughly chopped
1 large
carrot
, sliced
1
celery
stalk, roughly chopped
5
garlic
cloves, crushed
handful
thyme
sprigs
1 red
chilli
, sliced
400g/14oz
potatoes
, cut into quarters
200g/7oz
cherry tomatoes
, halved
Tins, packets and jars
½ x 50g/2oz tin anchovy fillets
Cooking ingredients
150ml/5fl oz extra virgin
olive oil
25ml/1fl oz
white wine vinegar
salt and freshly ground
black pepper
Meat, fish and poultry
1kg/2lb 4oz boned
lamb shoulder
, cut into large chunks
Other
250ml/9fl oz
white wine
250g/9oz fresh or frozen
peas
6 portions fresh
bread
, to serve
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