5 months ago 26th Apr 11:16
Cook’s tip · To remove the soufflés from the ramekins, run a knife around the edge. · To roast peppers, cut in half and remove the seeds. Place skin side up under a preheated hot grill, and cook until the skins have blackened. Place in a polythene bag and allow to cool, then pull off the skins. Alternatively you can use ready roasted peppers in jars.
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