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    outside our apartment in Wapping: by hethoandstokesyseuropeanadventure, Views[157]
         		 Our apartment in Wapping: by hethoandstokesyseuropeanadventure, Views[200]
         		 Travelling Taylor: by travelling_taylor, Views[107]
         		 by rincobb, Views[103]
         		 Disaster! I don't have a pic of the finished one so this is another dish I made.: by stellan, Views[232]
     
    The most epic, rich, hearty, delicious duck ever: by stellan, Views[194]
         		 Parts of part of the recipe...: by stellan, Views[204]
         		 A long while later...this is where the magic starts: by stellan, Views[260]
         		 Veg for the epic soffritto: by stellan, Views[224]
         		 by adamday91, Views[213]
     
    by adamday91, Views[235]
         		 by adamday91, Views[227]
         		 by adamday91, Views[249]
         		 by adamday91, Views[230]
         		 The contrast of colours is so lovely - now eat!: by meredithw, Views[178]
     
    Let the fish and lime do it's thing: by meredithw, Views[186]
         		 Keep it simple - but also seasonal (I used blood orange as it's a winter treat): by meredithw, Views[209]
         		 Be generous with the limes to get the genuine lip-smack: by meredithw, Views[203]
         		 Start with the best quality of ingredients you can find for the best flavours: by meredithw, Views[194]
         		 by greeneyeshunger, Views[160]
     
    by greeneyeshunger, Views[170]
         		 The finished bombe: by foodiebore, Views[175]
         		 Pre rolled bombe: by foodiebore, Views[178]
         		 Mixing with a masher: by foodiebore, Views[191]
         		 The ingredients: by foodiebore, Views[185]
     
    Hello.: by kelvin_eats_everything, Views[209]
         		 Tuck in everyone, while it's hot!: by kelvin_eats_everything, Views[204]
         		 Time to step up the crackling game... with caramelised sugar topping.: by kelvin_eats_everything, Views[216]
         		 Look how crispy that crackling is!: by kelvin_eats_everything, Views[201]
         		 Preparing the pork for the confit.: by kelvin_eats_everything, Views[180]
     
    Step 4. Put ham and back in the oven for other 3-5 minutes : by intoyourworld, Views[265]
         		 Step 5. Enjoy: by intoyourworld, Views[260]
         		 step 3: by intoyourworld, Views[292]
         		 Step 2: by intoyourworld, Views[291]
         		 Step 1: by intoyourworld, Views[241]
     
    Step 4 Put ham and back in the oven for other 3-5 minutes : by intoyourworld, Views[168]
         		 Step 5 Enjoy : by intoyourworld, Views[197]
         		 Step 3: by intoyourworld, Views[180]
         		 Step 2: by intoyourworld, Views[157]
         		 Step 1: by intoyourworld, Views[180]
     
    finished! a steaming pot of Papri ready to be eaten: by parsichef, Views[150]
         		 back home, gran helping me prepare the vegetables: by parsichef, Views[162]
         		 family gathering to eat the days cooking: by parsichef, Views[183]
         		 back at my aunties getting ready to cook: by parsichef, Views[173]
         		 off to the market to buy ingredients: by parsichef, Views[149]
     
    Lauren's British Treacle Tart: by lauren_tapp, Views[180]
         		 I'll take the piece of the left...: by lauren_tapp, Views[193]
         		 Bunting out and ready for a cuppa and some cake!: by lauren_tapp, Views[177]
         		 Simple & sweet: by lauren_tapp, Views[195]
         		 by ctnelson, Views[160]
     
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    Devout pilgrims out front of the Jokhang, polishing the paving stones with their prostrations.: by lolo, Views[511]
    Devout pilgrims out front of the Jokhang, polishing the paving stones with their prostrations.

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