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| Mustard stem pickle |
Ordered a weekly box of locally grown
organic vegetables, this guarantees eating seasonal produce, like this
mustard plant with a thick stem.
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| Mustard |
1. Cut the stem into slices, season with
salt to soften, around 15 minutes.
2. Warm olive oil to around 120˚C, add a
handful of Sichuan pepper, stir around until fragrant. When cool, mix with mustard.
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