 The Guardian | Nigel Slater's Christmas recipes The Guardian Scrape out the soft flesh, taking care to discard the cores, and set aside to cool. (If the skin is tender and pleasant to eat then I would include a little of that too, cut in small pieces. But not if it is thick and chewy.) To make the custard, ... |
Sunday, November 13, 2011
Nigel Slater's Christmas recipes - The Guardian
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