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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 chicken (large, jointed or 8 free-range chicken thighs, bone in)
- 2 large onions (chopped)
- 2 garlic cloves
- 2 parsnips (peeled and roughly chopped)
- 1 turnip (roughly chopped)
- 3 large carrots (peeled and roughly chopped)
- 500 mL chicken stock
- 750 mL cider (good-quality medium English)
- 2 bay leaves
- 1 sprig rosemary
- 1 handful parsley
- 120 grams self raising flour
- 100 grams breadcrumbs (fresh white)
- 120 grams suet
- 1 cooking apple (large, or two smaller ones, finely diced)
- 2 Tbsp. rosemary (chopped)
- 1 bunch chopped parsley
- 2 eggs (beaten)
- 1 kg cooking apples (peeled, cored and cut into chunks)
- 600 grams blackberries
- 400 mL cider
- 800 grams granulated sugar
- 50 mL apple brandy (Somerset, preferably of course, but I only had French, plus a little extra)
- 150 grams butter (softened)
- 250 grams self raising flour
- 1 apple (like Bramley or similar cooking apple, cubed)
- 2 plums (cubed as best you can)
- 1 tsp. mixed spice
- 1 tsp. canela
- 100 grams caster sugar
- 75 grams raisins
- 3 eggs (beaten)
- 75 mL milk
- 2 Tbsp. flour
- 2 Tbsp. sugar
- 25 grams butter
- 1 handful flaked almonds
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