The underground cookery school: how to make a soufflé

the underground cookery school: how to make a soufflé

You may remember that over the Summer I spent a wonderful evening learning how to make pasta, prepare an artichoke and joint a guinea fowl at The Underground Cookery School. On Tuesday night I was back at Underground, again making pasta (this time for pumpkin ravioli), learning how to bone a pheasant, but more importantly, […]

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Ви успішно додали рецепт

Час поділитися цим з друзями у соц. мережах

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{% trans 'Введіть свою електронну адресу в поле. Після цього ви отримаєте лист на вашу електронну пошту з подальшими інструкціями щодо відновлення паролю.' %}

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