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"Let’s go for steaming since it’s a more gentle method than poaching. And season it well cause it needs it. And the trick here is to wrap it in cling film to retain all the flavours, rather than let them disperse in the poaching liquid. This is truly delicious – I had it warm, almost straight from the steamer but it tasted even better the next day, provided you bring it up to room temperature. So it's a dinner party dish, can be cooked beforehand, will be lovely, your guests will fight for the last morsels. Or just serve it for dinner for the two of you and forget hospitality."
Preparation Time10 min
Cooking Time15 min
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