b'19/02/2019 10:48 SSW002 Roast Pheasant.indd 47 SSW002 Roast Pheasant.indd 47 19/02/2019 10:48 19/02/2019 10:48 SSW002 Roast Pheasant.indd 47047 047 047 Daniel & Serine Tucci https://www.facebook.com/thesacredspoon/ MASSIVE THANKS: Preheat the oven to 180C/Gas Mark four. Preheat the oven to 180C/Gas Mark four. MASSIVE THANKS: Daniel & Serine Tucci https://www.facebook.com/thesacredspoon/Daniel & Serine Tucci https://www.facebook.com/thesacredspoon/ MASSIVE THANKS: Preheat the oven to 180C/Gas Mark four.deep enough to fry the game chips. deep enough to fry the game chips. deep enough to fry the game chips.sun ower oil & butter. Potatoes and a fryersun ower oil & butter. Potatoes and a fryersun ower oil & butter. Potatoes and a fryerour, honey, (or a good fruit/apple syrup) our, honey, (or a good fruit/apple syrup) our, honey, (or a good fruit/apple syrup) sticky roots; a pahnd oparsnips, moresticky roots; a pahnd oparsnips, moresticky roots; a pahnd oparsnips, more of garlic, (optional) andour. For theof garlic, (optional) andour. For theof garlic, (optional) andour. For the (not an alkys brand) chicken stock, a bulb(not an alkys brand) chicken stock, a bulb(not an alkys brand) chicken stock, a bulb the cider sauce, a named quality cider,the cider sauce, a named quality cider,the cider sauce, a named quality cider, quality streaky bacon and real butter. Forquality streaky bacon and real butter. Forquality streaky bacon and real butter. For A (preferably lead-free) pheasant, someA (preferably lead-free) pheasant, someA (preferably lead-free) pheasant, some YOU WILL NEED YOU WILL NEED YOU WILL NEEDpheasant plucker. pheasant plucker. pheasant plucker.I am not normally aI am not normally aI am not normally a Majestys streaky Majestys streaky Majestys streakyA waistcoat of HerA waistcoat of HerA waistcoat of Her that plate! with the garlic bulb with its head slicedwith the garlic bulb with its head slicedthat plate! that plate! with the garlic bulb with its head sliced devoured the luckless bird straight fromRoast for about an hour and a half, alongRoast for about an hour and a half, alongdevoured the luckless bird straight fromdevoured the luckless bird straight fromRoast for about an hour and a half, along a Chateau Neuf Du Pape. I admit we justHer Majestys Royal Windsor farm shop. Her Majestys Royal Windsor farm shop. a Chateau Neuf Du Pape. I admit we justa Chateau Neuf Du Pape. I admit we justHer Majestys Royal Windsor farm shop.none other than Terry Doe recommendson it. Our bacon is the rind-on streaky fromon it. Our bacon is the rind-on streaky fromnone other than Terry Doe recommendsnone other than Terry Doe recommendson it. Our bacon is the rind-on streaky from a dry white Pinot Gris is perfect. For a red,cayenne is better. Then slap some baconcayenne is better. Then slap some bacona dry white Pinot Gris is perfect. For a red,a dry white Pinot Gris is perfect. For a red,cayenne is better. Then slap some bacon remaining cider, while wine experts agree,and a little cayenne pepper - or black, butand a little cayenne pepper - or black, butremaining cider, while wine experts agree,remaining cider, while wine experts agree,and a little cayenne pepper - or black, but treat. Recommended libations include theWight to do a Delia with.) Hit it up with saltWight to do a Delia with.) Hit it up with salttreat. Recommended libations include thetreat. Recommended libations include theWight to do a Delia with.) Hit it up with salt broccoli, carrots. Creamed spinach is aawesome garlic butter from the Isle ofawesome garlic butter from the Isle ofbroccoli, carrots. Creamed spinach is abroccoli, carrots. Creamed spinach is aawesome garlic butter from the Isle of Serve with any winter vegetable: Sprouts,Liberally butter your bird. (We found thisLiberally butter your bird. (We found thisServe with any winter vegetable: Sprouts,Serve with any winter vegetable: Sprouts,Liberally butter your bird. (We found this ENJOY! ROAST PHEASANT ROAST PHEASANT ENJOY! ENJOY! ROAST PHEASANTdone too soon. done too soon. done too soon.Take them out and twice-roast if they lookwith gifted foodies, The Wooden Spoon. with gifted foodies, The Wooden Spoon. Take them out and twice-roast if they lookTake them out and twice-roast if they lookwith gifted foodies, The Wooden Spoon.start them half an hour before the bird.start them half an hour before the bird.start them half an hour before the bird. them a lot. Allow the ends to get sticky andThis issue, a Sunday roast worthy of the name This issue, a Sunday roast worthy of the name them a lot. Allow the ends to get sticky andthem a lot. Allow the ends to get sticky andThis issue, a Sunday roast worthy of the nametin with oil and butter. Cunning ruse - turntin with oil and butter. Cunning ruse - turntin with oil and butter. Cunning ruse - turn the bowl to coat them. Use a solid roastingAND STICKY PARSNIPS AND STICKY PARSNIPS the bowl to coat them. Use a solid roastingthe bowl to coat them. Use a solid roastingminutes in salted water. Drain and let dry inAND STICKY PARSNIPSjar and shook it!) and splodge it all up injar and shook it!) and splodge it all up injar and shook it!) and splodge it all up in Water down the honey, (Serine used a jamWater down the honey, (Serine used a jamWater down the honey, (Serine used a jam a bowl. Sprinkle just a littleour on them.a bowl. Sprinkle just a littleour on them.a bowl. Sprinkle just a littleour on them. minutes in salted water. Drain and let dry inWITH CIDER SAUCEWITH CIDER SAUCEminutes in salted water. Drain and let dry inWITH CIDER SAUCE into long tapering chips. Boil for just a fewinto long tapering chips. Boil for just a fewinto long tapering chips. Boil for just a few Carefully cut topped and tailed parsnipsCarefully cut topped and tailed parsnipsCarefully cut topped and tailed parsnips STICKY PARSNIPS ROAST PHEASANTROAST PHEASANTSTICKY PARSNIPS STICKY PARSNIPS ROAST PHEASANT rich scratch-cooked pheasant-bone stock. rich scratch-cooked pheasant-bone stock. rich scratch-cooked pheasant-bone stock.this would be four hours of labour, withthis would be four hours of labour, withthis would be four hours of labour, withner your results. In Her Majestys kitchen, ner your results. In Her Majestys kitchen, ner your results. In Her Majestys kitchen, The fancier your ingredients on this, theThe fancier your ingredients on this, theThe fancier your ingredients on this, the in. Choose yours according to your tastes.in. Choose yours according to your tastes.in. Choose yours according to your tastes. Knorr Stockpot, that nowadays has garlicKnorr Stockpot, that nowadays has garlicKnorr Stockpot, that nowadays has garlic takes patience. We did another Delia, withtakes patience. We did another Delia, withtakes patience. We did another Delia, with Simmer until reduced to about half. ThisSimmer until reduced to about half. ThisSimmer until reduced to about half. This and stock slowly, stirring until thickened.and stock slowly, stirring until thickened.and stock slowly, stirring until thickened. littleour and stir it up. Pour in the ciderlittleour and stir it up. Pour in the ciderlittleour and stir it up. Pour in the cider butter, - do not brown this. Add a verybutter, - do not brown this. Add a verybutter, - do not brown this. Add a very Destroy an onion and fry it gently in someDestroy an onion and fry it gently in someDestroy an onion and fry it gently in some CIDER SAUCE CIDER SAUCE CIDER SAUCEshamelessly. shamelessly. shamelessly.and draining on kitchen paper. Saltand draining on kitchen paper. Saltand draining on kitchen paper. Salt and frying at 165 degrees Centigradeand frying at 165 degrees Centigradeand frying at 165 degrees Centigrade slicing on the side of a cheese graterslicing on the side of a cheese graterslicing on the side of a cheese grater A million percent worth it. They needA million percent worth it. They needA million percent worth it. They need GAME CHIPS GAME CHIPS GAME CHIPSEver. Ever. Ever.poultry recipes. Dont undercook poultry.poultry recipes. Dont undercook poultry.poultry recipes. Dont undercook poultry. ness with the juices-running-clear, as in allness with the juices-running-clear, as in allness with the juices-running-clear, as in all off to reveal the cloves. Check for done- off to reveal the cloves. Check for done- off to reveal the cloves. Check for done-GAME RECIPE GAME RECIPE GAME RECIPEGAME RECIPE GAME RECIPE GAME RECIPEoff to reveal the cloves. Check for done- off to reveal the cloves. Check for done- off to reveal the cloves. Check for done-ness with the juices-running-clear, as in allness with the juices-running-clear, as in allness with the juices-running-clear, as in all poultry recipes. Dont undercook poultry.poultry recipes. Dont undercook poultry.poultry recipes. Dont undercook poultry. Ever. Ever. Ever.GAME CHIPS GAME CHIPS GAME CHIPSA million percent worth it. They needA million percent worth it. They needA million percent worth it. They need slicing on the side of a cheese graterslicing on the side of a cheese graterslicing on the side of a cheese grater and frying at 165 degrees Centigradeand frying at 165 degrees Centigradeand frying at 165 degrees Centigrade and draining on kitchen paper. Saltand draining on kitchen paper. Saltand draining on kitchen paper. Salt shamelessly. shamelessly. shamelessly.CIDER SAUCE CIDER SAUCE CIDER SAUCEDestroy an onion and fry it gently in someDestroy an onion and fry it gently in someDestroy an onion and fry it gently in some butter, - do not brown this. Add a verybutter, - do not brown this. Add a verybutter, - do not brown this. Add a very littleour and stir it up. Pour in the ciderlittleour and stir it up. Pour in the ciderlittleour and stir it up. Pour in the cider and stock slowly, stirring until thickened.and stock slowly, stirring until thickened.and stock slowly, stirring until thickened. Simmer until reduced to about half. ThisSimmer until reduced to about half. ThisSimmer until reduced to about half. This takes patience. We did another Delia, withtakes patience. We did another Delia, withtakes patience. We did another Delia, with Knorr Stockpot, that nowadays has garlicKnorr Stockpot, that nowadays has garlicKnorr Stockpot, that nowadays has garlic in. Choose yours according to your tastes.in. Choose yours according to your tastes.in. Choose yours according to your tastes. The fancier your ingredients on this, theThe fancier your ingredients on this, theThe fancier your ingredients on this, thener your results. In Her Majestys kitchen, this would be four hours of labour, withrich scratch-cooked pheasant-bone stock. STICKY PARSNIPS ROAST PHEASANTROAST PHEASANTner your results. In Her Majestys kitchen, this would be four hours of labour, withrich scratch-cooked pheasant-bone stock. STICKY PARSNIPS ROAST PHEASANTner your results. In Her Majestys kitchen, this would be four hours of labour, with rich scratch-cooked pheasant-bone stock.Carefully cut topped and tailed parsnipsinto long tapering chips. Boil for just a fewminutes in salted water. Drain and let dry ina bowl. Sprinkle just a littleour on them.WITH CIDER SAUCEWITH CIDER SAUCESTICKY PARSNIPS Carefully cut topped and tailed parsnipsinto long tapering chips. Boil for just a fewminutes in salted water. Drain and let dry ina bowl. Sprinkle just a littleour on them.WITH CIDER SAUCE Carefully cut topped and tailed parsnips into long tapering chips. Boil for just a few Water down the honey, (Serine used a jamjar and shook it!) and splodge it all up inthe bowl to coat them. Use a solid roastingAND STICKY PARSNIPS AND STICKY PARSNIPS minutes in salted water. Drain and let dry inWater down the honey, (Serine used a jamjar and shook it!) and splodge it all up inthe bowl to coat them. Use a solid roastingAND STICKY PARSNIPSa bowl. Sprinkle just a littleour on them. Water down the honey, (Serine used a jam jar and shook it!) and splodge it all up in the bowl to coat them. Use a solid roasting tin with oil and butter. Cunning ruse - turntin with oil and butter. Cunning ruse - turntin with oil and butter. Cunning ruse - turn them a lot. Allow the ends to get sticky andThis issue, a Sunday roast worthy of the name This issue, a Sunday roast worthy of the name them a lot. Allow the ends to get sticky andthem a lot. Allow the ends to get sticky andThis issue, a Sunday roast worthy of the namestart them half an hour before the bird.with gifted foodies, The Wooden Spoon. with gifted foodies, The Wooden Spoon. start them half an hour before the bird.start them half an hour before the bird.with gifted foodies, The Wooden Spoon.Take them out and twice-roast if they lookTake them out and twice-roast if they lookTake them out and twice-roast if they look done too soon. done too soon. done too soon.ENJOY! ROAST PHEASANT ROAST PHEASANT ENJOY! ENJOY! ROAST PHEASANTServe with any winter vegetable: Sprouts,Liberally butter your bird. (We found thisLiberally butter your bird. (We found thisServe with any winter vegetable: Sprouts,Serve with any winter vegetable: Sprouts,Liberally butter your bird. (We found this broccoli, carrots. Creamed spinach is aawesome garlic butter from the Isle ofawesome garlic butter from the Isle ofbroccoli, carrots. Creamed spinach is abroccoli, carrots. Creamed spinach is aawesome garlic butter from the Isle of treat. Recommended libations include theWight to do a Delia with.) Hit it up with saltWight to do a Delia with.) Hit it up with salttreat. Recommended libations include thetreat. Recommended libations include theWight to do a Delia with.) Hit it up with salt remaining cider, while wine experts agree,and a little cayenne pepper - or black, butand a little cayenne pepper - or black, butremaining cider, while wine experts agree,remaining cider, while wine experts agree,and a little cayenne pepper - or black, but a dry white Pinot Gris is perfect. For a red,cayenne is better. Then slap some baconcayenne is better. Then slap some bacona dry white Pinot Gris is perfect. For a red,a dry white Pinot Gris is perfect. For a red,cayenne is better. Then slap some bacon none other than Terry Doe recommendson it. Our bacon is the rind-on streaky fromon it. Our bacon is the rind-on streaky fromnone other than Terry Doe recommendsnone other than Terry Doe recommendson it. Our bacon is the rind-on streaky from a Chateau Neuf Du Pape. I admit we justHer Majestys Royal Windsor farm shop. Her Majestys Royal Windsor farm shop. a Chateau Neuf Du Pape. I admit we justa Chateau Neuf Du Pape. I admit we justHer Majestys Royal Windsor farm shop.devoured the luckless bird straight fromRoast for about an hour and a half, alongRoast for about an hour and a half, alongdevoured the luckless bird straight fromdevoured the luckless bird straight fromRoast for about an hour and a half, along that plate! with the garlic bulb with its head slicedwith the garlic bulb with its head slicedthat plate! that plate! with the garlic bulb with its head sliced A waistcoat of HerA waistcoat of HerA waistcoat of Her Majestys streaky Majestys streaky Majestys streakyI am not normally aI am not normally aI am not normally a pheasant plucker. pheasant plucker. pheasant plucker.YOU WILL NEED YOU WILL NEED YOU WILL NEEDA (preferably lead-free) pheasant, someA (preferably lead-free) pheasant, someA (preferably lead-free) pheasant, some quality streaky bacon and real butter. Forquality streaky bacon and real butter. Forquality streaky bacon and real butter. For the cider sauce, a named quality cider,the cider sauce, a named quality cider,the cider sauce, a named quality cider, (not an alkys brand) chicken stock, a bulb(not an alkys brand) chicken stock, a bulb(not an alkys brand) chicken stock, a bulb of garlic, (optional) andour. For theof garlic, (optional) andour. For theof garlic, (optional) andour. For the sticky roots; a pahnd oparsnips, moresticky roots; a pahnd oparsnips, moresticky roots; a pahnd oparsnips, moreour, honey, (or a good fruit/apple syrup) our, honey, (or a good fruit/apple syrup) our, honey, (or a good fruit/apple syrup) sun ower oil & butter. Potatoes and a fryersun ower oil & butter. Potatoes and a fryersun ower oil & butter. Potatoes and a fryer deep enough to fry the game chips. deep enough to fry the game chips. deep enough to fry the game chips. Daniel & Serine Tucci https://www.facebook.com/thesacredspoon/ MASSIVE THANKS: Preheat the oven to 180C/Gas Mark four. Preheat the oven to 180C/Gas Mark four. MASSIVE THANKS: Daniel & Serine Tucci https://www.facebook.com/thesacredspoon/Daniel & Serine Tucci https://www.facebook.com/thesacredspoon/ MASSIVE THANKS: Preheat the oven to 180C/Gas Mark four.047 047 04719/02/2019 10:48 SSW002 Roast Pheasant.indd 47 SSW002 Roast Pheasant.indd 47 19/02/2019 10:48 19/02/2019 10:48 SSW002 Roast Pheasant.indd 4719/02/2019 10:48 SSW002 Roast Pheasant.indd 47 SSW002 Roast Pheasant.indd 47 19/02/2019 10:48 19/02/2019 10:48 SSW002 Roast Pheasant.indd 47047 047 047 Daniel & Serine Tucci https://www.facebook.com/thesacredspoon/ MASSIVE THANKS: Preheat the oven to 180C/Gas Mark four. Preheat the oven to 180C/Gas Mark four. MASSIVE THANKS: Daniel & Serine Tucci https://www.facebook.com/thesacredspoon/Daniel & Serine Tucci https://www.facebook.com/thesacredspoon/ MASSIVE THANKS: Preheat the oven to 180C/Gas Mark four.deep enough to fry the game chips. deep enough to fry the game chips. deep enough to fry the game chips.sun ower oil & butter. Potatoes and a fryersun ower oil & butter. Potatoes and a fryersun ower oil & butter. Potatoes and a fryerour, honey, (or a good fruit/apple syrup) our, honey, (or a good fruit/apple syrup) our, honey, (or a good fruit/apple syrup) sticky roots; a pahnd oparsnips, moresticky roots; a pahnd oparsnips, moresticky roots; a pahnd oparsnips, more of garlic, (optional) andour. For theof garlic, (optional) andour. For theof garlic, (optional) andour. For the (not an alkys brand) chicken stock, a bulb(not an alkys brand) chicken stock, a bulb(not an alkys brand) chicken stock, a bulb the cider sauce, a named quality cider,the cider sauce, a named quality cider,the cider sauce, a named quality cider, quality streaky bacon and real butter. Forquality streaky bacon and real butter. Forquality streaky bacon and real butter. For A (preferably lead-free) pheasant, someA (preferably lead-free) pheasant, someA (preferably lead-free) pheasant, some YOU WILL NEED YOU WILL NEED YOU WILL NEEDpheasant plucker. pheasant plucker. pheasant plucker.I am not normally aI am not normally aI am not normally a Majestys streaky Majestys streaky Majestys streakyA waistcoat of HerA waistcoat of HerA waistcoat of Her that plate! with the garlic bulb with its head slicedwith the garlic bulb with its head slicedthat plate! that plate! with the garlic bulb with its head sliced devoured the luckless bird straight fromRoast for about an hour and a half, alongRoast for about an hour and a half, alongdevoured the luckless bird straight fromdevoured the luckless bird straight fromRoast for about an hour and a half, along a Chateau Neuf Du Pape. I admit we justHer Majestys Royal Windsor farm shop. Her Majestys Royal Windsor farm shop. a Chateau Neuf Du Pape. I admit we justa Chateau Neuf Du Pape. I admit we justHer Majestys Royal Windsor farm shop.none other than Terry Doe recommendson it. Our bacon is the rind-on streaky fromon it. Our bacon is the rind-on streaky fromnone other than Terry Doe recommendsnone other than Terry Doe recommendson it. Our bacon is the rind-on streaky from a dry white Pinot Gris is perfect. For a red,cayenne is better. Then slap some baconcayenne is better. Then slap some bacona dry white Pinot Gris is perfect. For a red,a dry white Pinot Gris is perfect. For a red,cayenne is better. Then slap some bacon remaining cider, while wine experts agree,and a little cayenne pepper - or black, butand a little cayenne pepper - or black, butremaining cider, while wine experts agree,remaining cider, while wine experts agree,and a little cayenne pepper - or black, but treat. Recommended libations include theWight to do a Delia with.) Hit it up with saltWight to do a Delia with.) Hit it up with salttreat. Recommended libations include thetreat. Recommended libations include theWight to do a Delia with.) Hit it up with salt broccoli, carrots. Creamed spinach is aawesome garlic butter from the Isle ofawesome garlic butter from the Isle ofbroccoli, carrots. Creamed spinach is abroccoli, carrots. Creamed spinach is aawesome garlic butter from the Isle of Serve with any winter vegetable: Sprouts,Liberally butter your bird. (We found thisLiberally butter your bird. (We found thisServe with any winter vegetable: Sprouts,Serve with any winter vegetable: Sprouts,Liberally butter your bird. (We found this ENJOY! ROAST PHEASANT ROAST PHEASANT ENJOY! ENJOY! ROAST PHEASANTdone too soon. done too soon. done too soon.Take them out and twice-roast if they lookwith gifted foodies, The Wooden Spoon. with gifted foodies, The Wooden Spoon. Take them out and twice-roast if they lookTake them out and twice-roast if they lookwith gifted foodies, The Wooden Spoon.start them half an hour before the bird.start them half an hour before the bird.start them half an hour before the bird. them a lot. Allow the ends to get sticky andThis issue, a Sunday roast worthy of the name This issue, a Sunday roast worthy of the name them a lot. Allow the ends to get sticky andthem a lot. Allow the ends to get sticky andThis issue, a Sunday roast worthy of the nametin with oil and butter. Cunning ruse - turntin with oil and butter. Cunning ruse - turntin with oil and butter. Cunning ruse - turn the bowl to coat them. Use a solid roastingAND STICKY PARSNIPS AND STICKY PARSNIPS the bowl to coat them. Use a solid roastingthe bowl to coat them. Use a solid roastingminutes in salted water. Drain and let dry inAND STICKY PARSNIPSjar and shook it!) and splodge it all up injar and shook it!) and splodge it all up injar and shook it!) and splodge it all up in Water down the honey, (Serine used a jamWater down the honey, (Serine used a jamWater down the honey, (Serine used a jam a bowl. Sprinkle just a littleour on them.a bowl. Sprinkle just a littleour on them.a bowl. Sprinkle just a littleour on them. minutes in salted water. Drain and let dry inWITH CIDER SAUCEWITH CIDER SAUCEminutes in salted water. Drain and let dry inWITH CIDER SAUCE into long tapering chips. Boil for just a fewinto long tapering chips. Boil for just a fewinto long tapering chips. Boil for just a few Carefully cut topped and tailed parsnipsCarefully cut topped and tailed parsnipsCarefully cut topped and tailed parsnips STICKY PARSNIPS ROAST PHEASANTROAST PHEASANTSTICKY PARSNIPS STICKY PARSNIPS ROAST PHEASANT rich scratch-cooked pheasant-bone stock. rich scratch-cooked pheasant-bone stock. rich scratch-cooked pheasant-bone stock.this would be four hours of labour, withthis would be four hours of labour, withthis would be four hours of labour, withner your results. In Her Majestys kitchen, ner your results. In Her Majestys kitchen, ner your results. In Her Majestys kitchen, The fancier your ingredients on this, theThe fancier your ingredients on this, theThe fancier your ingredients on this, the in. Choose yours according to your tastes.in. Choose yours according to your tastes.in. Choose yours according to your tastes. Knorr Stockpot, that nowadays has garlicKnorr Stockpot, that nowadays has garlicKnorr Stockpot, that nowadays has garlic takes patience. We did another Delia, withtakes patience. We did another Delia, withtakes patience. We did another Delia, with Simmer until reduced to about half. ThisSimmer until reduced to about half. ThisSimmer until reduced to about half. This and stock slowly, stirring until thickened.and stock slowly, stirring until thickened.and stock slowly, stirring until thickened. littleour and stir it up. Pour in the ciderlittleour and stir it up. Pour in the ciderlittleour and stir it up. Pour in the cider butter, - do not brown this. Add a verybutter, - do not brown this. Add a verybutter, - do not brown this. Add a very Destroy an onion and fry it gently in someDestroy an onion and fry it gently in someDestroy an onion and fry it gently in some CIDER SAUCE CIDER SAUCE CIDER SAUCEshamelessly. shamelessly. shamelessly.and draining on kitchen paper. Saltand draining on kitchen paper. Saltand draining on kitchen paper. Salt and frying at 165 degrees Centigradeand frying at 165 degrees Centigradeand frying at 165 degrees Centigrade slicing on the side of a cheese graterslicing on the side of a cheese graterslicing on the side of a cheese grater A million percent worth it. They needA million percent worth it. They needA million percent worth it. They need GAME CHIPS GAME CHIPS GAME CHIPSEver. Ever. Ever.poultry recipes. Dont undercook poultry.poultry recipes. Dont undercook poultry.poultry recipes. Dont undercook poultry. ness with the juices-running-clear, as in allness with the juices-running-clear, as in allness with the juices-running-clear, as in all off to reveal the cloves. Check for done- off to reveal the cloves. Check for done- off to reveal the cloves. Check for done-GAME RECIPE GAME RECIPE GAME RECIPE'