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Vegetable Roulade	Zesty Marinated Leg of Lamb
(Serves 6-8) 1 Tbsp olive oil 1 onion, finely chopped 2 cloves garlic, minced 8 oz (240 g) carrots grated 8 oz (240g) courgette (zucchini), grated Pinch of fresh sage, chopped 4 oz (120 g) grated cheddar cheese 2 oz (60 g) sesame seeds 6 eggs, separated Filling 2 oz (60 g) butter 2 oz (60 g) all purpose flour 18 fl oz (500 ml) milk 1 leek, cleaned, thinly sliced 1 oz (30 g) extra butter Preheat oven to 200° C (400° F).	(Serves 6-8) 4 Tbsp Orange marmalade 3 Tbsp water Zest of 2 oranges 2 Tbsp freshly chopped oregano 6 cloves finely chopped garlic 2 tsp cayenne pepper 2 Tbsp olive oil 1 large (ca. 2 kg) leg of lamb, butterflied or whole 1 Cup (2 dl) coca cola
Snapper/Cod with allspice seasoning	Super Moist Pumpkin Bread
(Serves 4) Seasoning For the allspice seasoning 1-1/2 tsp salt 3-4 garlic cloves, finely minced 1 Tbsp allspice 1 Tbsp coarsely ground black pepper 5 dried bay leaves 2 Tbsp sweet Thai chilli sauce 2 Tbsp soy sauce Fish 1 large onion, finely chopped 2 red peppers (capsicum) finely chopped 2 green peppers (capsicum), chopped 2 small zuchinis 4 garlic cloves, sliced 4 large fillets of snapper, cod or other white fish Sunflower or olive oil	1-½ Cups (210g) flour ½ tsp salt 1 Cup (200g) sugar 1 tsp baking soda 1 Cup pumpkin puree ½ Cup (1 dl) olive oil 2 eggs, beaten ¼ Cup water (or juice from the homemade pumpkin purè)* ½ tsp nutmeg ½ tsp cinnamon ½ tsp allspice ½ Cup (1 dl) chopped walnuts Preheat the oven to 350° F (180° C).

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