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What you need:

2 small sea bass , scaled and gutted ( you can ask your fishmonger to do this)
1 fennel bulb , sliced
1 lemon , sliced
handful basil leaves , roughly torn
small handful black olives
1 tbsp olive oil

What you do:

Heat oven to 200C/400F/gas  mark 6.

Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.

Place the sea bass on top.

Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

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What you need:

For the pastry:

8oz / 200g self raising flour
2oz / 50g lard
2oz / 50g margarine or butter.

For the filling:

4oz /100g castor sugar
4oz / 100g margarine or butter
5oz / 125g currants or sultana’s
1 egg (beaten)

What you do:
pre heat the oven to 180C / 350F / gas mark 4

to make the pastry:
mix together the self raising flour, lard & margarine /butter.
Use the pastry to line a swiss roll size tin.

For the filling:
Beat the margarine /butter together with the castor sugar until fluffy.
Add the beaten egg & currants / sultanas & mix together.
Pour the mixture over the pastry spreading evenly.
Bake in the oven for around 10 to 15 mins or until lightly brown on top.
Leave to cool, then cut into slices.

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What you need:

1 lb of stewing steak
1 or 2 red onion ( sliced)
3 leeks ( sliced)
1 lb of small skinned potatoes (quartered)
4 carrots ( diced)
1/2 of swede ( diced)
1 parsnip ( diced)
1 1/2 pints beef stock
1 or 2 cloves garlic finely chopped or crushed (optional)

For the dumplings

100g/4ozs self-raising flour
50g/2ozs shredded suet
5 tbsp cold water, aproximately
Mixed dried herbs to flavour – optional

What to do:

Place all the ingredients into the slow cooker then add the beef stock.
Cook on medium heat for 7 to 8 hrs (or alternatively on low over night)
or high heat for 5 to 6hrs.

To make the dumplings:

Mix the flour, suet, dried mixed herbs with the water. It should not be sticky but soft and pliable. If too dry add a little more water: if too sticky add a little more flour.

Using floured hands divide dough into 8 pieces and shape into balls. Place on top of the stew around an hour before your due to serve.
Personally I prefer to cook stews on a low setting over night.

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