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19/08/2007

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Alastair

H, that overly liquid fondant centre is the result of the classic "truffle in the middle" method, which allows even the most hapless cook to arrive at a fluid centre. An old chef I worked with used to call it a "goalkeeper". I like to use a timer myself :-)

a.

Ben Bush

Duff paella is alive and well and living in Hoxton Tapas, the current incumbent in Hoxton Square's notorious graveyard spot...

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