An estimated 8,000 of these fixed interest TBLs
contained embedded or hidden swaps, which were not disclosed to customers.
Trim and boil kale for 10 minutes, strain and add sliced red onions, two cloves of chopped garlic and chopped chilli along with three tbls
olive oil, a squeeze of lime juice and salt and pepper.
* SVT, SPT, SJT, and SJTW cordage: RC 232P can replace TBLS
at similar cost in these applications.
Vegetable Shepherds' Pie, serves 4 - 90p per por tion Ing redients 1 large peeled and sliced 1 clove garlic crushed 2 tbls
oil 250g carrots peeled and diced 250g parsnips peeled and diced 1 tsp dried mixed herbs 200g canned chickpeas drained 200g canned green lentils drained 1 tsp Worcester sauce 1 tbls
tomato puree 300ml water 400g can chopped tomatoes 1 stock cube 500g potatoes peeled and diced 25g butter 100g grated cheese Equipment 2 large pans A sharp knife A chopping board A measuring jug An oven proof dish Method Heat the oil in a pan and cook the onions and garlic over a medium heat for about three minutes, then add the carrots, parsnips and herbs and continue to cook for two minutes.
You need: 675g / 1' 1b chuck steak, 1 tbls
olive oil, three onions, sliced thinly, one crushed garlic clove, 2 teaspoons muscavado sugar, 1 tbls
flour, 290ml / 1' pints stout, 290ml / 1' pints beef stock (or one stock cube in the same amount of water), dash white wine vinegar, one bay leaf, one teaspoon chopped fresh thyme, pinch of grated nutmeg, salt and pepper, four slices of French baguette, spread with Dijon mustard Pre-heat oven to 150[bar]C / Gas 2.
Ingredients: 1 kg fresh mussels (cleaned ( beards removed); 100g fresh chilies sliced; 100g chopped fresh coriander; 2 tbls
olive oil; 1 diced large white onion; 10ml dry vermouth.
Rabbit In Mushroom Cream Gravy Serves 4-5 2 rabbits, dismembered flour 6 tbls
. butter 2 cloves of garlic, peeled and sliced thin 1 1/2 c.
The meringue 3 egg whites 6 tbls
of caster sugar 1 tsp of lemon Juice
capers 1 tbls
. double cream 150ml (*pt) stock - vegetable, chicken or fish Heat a large frying or saut pan.
2 cups peeled and diced potatoes 3 cups chopped leeks 4 cups vegetable stock or water 2 Tbls
. Vogue's Vege-Base (a vegetable broth