![<i>Amanda Laird:</i> White peach and sage jelly](/pf/resources/images/placeholders/placeholder_l.png?d=792)
<i>Amanda Laird:</i> White peach and sage jelly
Chop the peaches and place in a large pot or preserving pan with the sage leaves, lemon zest and juice.
Chop the peaches and place in a large pot or preserving pan with the sage leaves, lemon zest and juice.
Place the mustard and cumin seeds in a small pan then toast for a few minutes to release the flavours.
Pre-heat oven to 155 C. In a deep-tray, place the pork shoulder pieces and rosemary, pour over the beef stock and wine.
Preheat the oven to 185C and line a baking tray. In a bowl, combine the breadcrumbs, olive oil and garlic.
Whiz five cooked, peeled beetroot in a blender with a 200ml pot of Clevedon Valley Buffalo Yoghurt...
To make the sago: bring the water and salt to a boil then slowly pour in the sago.
Put the sugar and water into a saucepan. Bring to a boil while stirring to dissolve the sugar.
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White eggplant, roast beetroot, baby carrots, coconut dressing.