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The Pocket Bakery Book - Out Now

The Pocket Bakery book is out now!

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monthly recipe

April - Roast Lamb and more...

I like cooking roast lamb the French way, over a layer of chopped vegetables, then chucking in a little water or stock near the end of cooking. You end up with juicy lamb that is pink in the centre, plus a rich, clear, russet gravy.

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