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300g plain flour, plus extra for dusting Pinch of salt 150g cold butter Cold water, to mix If you don't have enough time to make the pastry from scratch, try it with ready made shortcrust pastry sheets from Jus-Rol Rapeseed oil for cooking 1 onion, finely chopped 1 medium potato, peeled and finely chopped 1 medium carrot, peeled and finely chopped 175g/6oz swede, peeled and finely chopped 160g Davidstow Cornish Crackler 100g Rodda’s Clotted Cream Salt and ground white pepper 1 free-range egg, beaten, to glaze, Nathan Outlaw's Davidstow 'Crackler' Pasty
300g Hovis, Super Strong Premium White Bread Flour, 100g Plain Flour, 100g Gram Flour, 100g Castor Sugar, 2 Tablespoons Nestle Coffee Mate Powder Cream
115g (4 oz) dark cooking chocolate, chopped 25g lightly packed premium unsweetened Dutch-processed cocoa 180ml boiling water 170g full-fat sour cream 260g plain flour 3/4 teaspoon baking soda 1 1/8 teaspoon fine sea salt 560g unsalted butter at room temperature 215g firmly packed light brown sugar 400g granulated sugar 120ml canola oil 3 egg yolks at room temperature 3 eggs at room temperature 6 egg whites 1/4 teaspoon cream of tartar 300g raspberries, The Pink Cake
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