Red onion ap­ples lemons sage bay leaves thyme fen­nel fronds

The Observer Food Monthly - - END OF YEAR SPECIAL BEST FOOD BOOKS -

1, cut into 8-10 wedges 8 small, such as Coxʼs 2, sliced into 5mm rounds 1 small bunch, leaves picked 8 1 small bunch a handful, if avail­able

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