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Pholourie, ‘bush tea' gremolata and blackberries
Fruit and vegetables
1 tsp ground
coriander
2
spring onions
, finely chopped
small handful flatleaf
parsley
. finely chopped
½ handful
fresh coriander
, finely chopped
2 small bird’s-eye
chilli
sprig fresh
thyme
sprig fresh
marjoram
1
garlic
cloves, chopped
255g/8oz finely grated fresh
coconut
(reserve the water from inside the
coconut
)
3 bird’s-eye green chilies, finely chopped
small handful fresh
mint
, chopped
small handful
fresh coriander
, chopped
small handful fresh
parsley
, chopped
sprig fresh
thyme
, leaves only, chopped
sprig fresh
marjoram
, leaves only, chopped
2
limes
, zest and juice only
250g/9oz
blackberries
lime
wedges, to serve
Tins, packets and jars
500g/1lb 2oz yellow
split peas
4 tbsp agave
syrup
Cooking ingredients
1 tsp ground
cumin
1 tsp ground
turmeric
150g/5½oz
gram flour
2 tsp
bicarbonate of soda
generous pinch
salt
75ml/2½fl oz
rapeseed oil
neutral
oil
, for frying
6 tbsp
sherry vinegar
pinch
salt
Other
2 cloves black garlic, finely chopped
1 red chilli, finely chopped
2 tbsp gold
rum
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