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55 minutes
First broadcast:
Sunday 11 November 2012

Theresa Talbot and her panel of experts are on hand to answer all your gardening queries, including specific advice on taking hardwood cuttings.


    Slice them in half.

    Lay them face-down into a wide bottom pan with a bit of cooking olive oil.

    Turn up the heat and burn them until the flat bits are crisp (this caramelises the sugars in them and cooks out the bitter taste).

    Turn down the heat, throw a splash of white wine in the pan and cover them.

    When they are soft enough to stick a fork through throw them in a big bowl and drizzle with a good quality olive oil, sea salt, cracked pepper and a lot of lemon zest.


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