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2/3 cup mayonnaise, 5 egg yolks, 2 teaspoons lemon juice, 2 tablespoons Worcestershire sauce, 2 teaspoons Dijon mustard
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10 ripe vine tomatoes, halved, 3 garlic cloves, thinly sliced, 1 red chilli, de-seeded and roughly chopped, 50g St Helen's Farm goats' butter, melted, 1 tablespoon balsamic vinegar
200 g (trimmed weight) Leeks, cleaned and slice dinto approx. 1cm rounds, 2 - 3 Spring onions (about 30 g in weight), 3 tbsp Olive oil (not your best), 1 medium Red Chilli. deseeded and finely sliced, 15 g Fresh flat leaf parsley finely chopped (leaves and stalks)
250g medium dried egg noodles 1 tbsp sunflower oil, for frying 175g thick tuna loin steaks 6 tbsp dark soy sauce 4 tbsp balsamic vinegar 1 clove garlic, very finely chopped 2.5cm piece fresh root ginger, very finely chopped 1 bird's eye chilli, seeded and very finely chopped 3 spring onions, cut into 5cm pieces and very finely shredded lengthways 1 tsp sesame oil, Tuna with Soy Sauce, Ginger and Chilli
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