Rachel Roddy’s recipe for baked leek and egg gratin / A kitchen in Rome
Soft leeks topped with halved boiled eggs and smothered in a blanket of cheesy bechamel: what’s not to like? While sorting out some books the other day, as well as gathering a pile to give away or sell, I spent a large part of two hours looking for books I know I once had, and trying to remember (…)
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The Guardian (Middle East)
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The Guardian (Middle East)
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