Molly's Saint Lucian Jerk Sea Bass My World Kitchen


Molly's Saint Lucian Jerk Sea Bass

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Whose kitchen are we going to today?

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Hi, my name is Molly. Come on in.

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-Hi, Molly.

-This is my dad.

-Hi, Dad!

-Hi, everyone.

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Today I am making jerk sea bass because my dad is Saint Lucian

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and they make jerk there, and I love sea bass.

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And Molly has her own very special way of cooking it.

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Molly's dad is Saint Lucian

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and the family originally come from Saint Lucia.

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Saint Lucia is an island country in the Caribbean Sea.

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It is a tropical island with beautiful beaches

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and wonderful mountains.

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The warm weather in Saint Lucia means that lots of delicious fruits

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like coconut, papaya, mangoes,

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bananas and pineapples can grow all year round.

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Saint Lucia is surrounded by sea,

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which means that fish is the most common food eaten there.

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Molly has washed her hands,

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put on her apron and she's ready to cook!

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I am cooking jerk sea bass, green salsa

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and sweet potato wedges for my friends.

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And she has invited George, Hazel and Margot

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to taste one of the main ingredients before they come round

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for a special Saint Lucian meal later.

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It kind of looks like cucumber.

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What do you think it is?

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-Ugh, that's not nice.

-Well, it's not cucumber.

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It is actually spring onion.

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I don't like it that much.

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A bit spicy.

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It's sweet, it's crunchy and it makes my mouth burn.

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It's all right, I like it.

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Do you think everyone will like Molly's recipe?

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It's got spring onions in it, ha-ha!

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As well as spring onion, you will need sweet potatoes,

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cinnamon, sea bass fillets,

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allspice, ground cumin,

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cayenne pepper, fresh thyme,

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chilli flakes, black pepper,

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cherry tomatoes, vegetable oil,

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avocado, tinned pineapple,

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a lime and fresh coriander.

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So, what's first, Molly?

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I am getting the bag out.

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Now I'm going to put the sweet potato wedges in.

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Ask a grown-up to help you cut up the sweet potatoes into wedges.

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Then add some black pepper.

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And half a teaspoon of cumin.

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It smells a bit like sweets.

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Now I'm going to fold the bag and mix them all around.

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That's a clever idea.

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I'm going to put them onto the baking tray

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and spread them out a bit.

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Daddy! Please may you come and put these in the oven?

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That's right, get a grown-up to put them in the oven for you.

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-Thanks, Dad.

-I'll make the sauce for my fish.

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What's Molly adding there?

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-Two dessert spoons of olive oil.

-Ah.

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And the very, very littlest amount of chilli flakes.

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A teaspoon of allspice.

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There we go, with a little cayenne pepper and cinnamon.

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Then it's time to give it a good old mix.

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In Saint Lucia they always have hot pepper sauce on the table

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because some people do like their food spicy and some people don't.

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Then you have to put a lot of pepper in.

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And just the leaves of some thyme.

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Now it's time for my very special ingredient.

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And you know what that is - spring onion.

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Spring onions are part of the onion family of vegetables

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and are picked when they are very young.

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They are closely related to leek and garlic.

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As they grow out off the ground, their white bulb gets thicker

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and their leaves become hollow, just like a drinking straw.

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Both the long green leaves and the bulb

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can be eaten raw or even cooked.

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And they are usually topped and tailed, just like this.

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Spring onions are known by lots of different names

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in different parts of the world.

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They are often called green onions in Canada.

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And scallions in America.

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Now I am going to do my special ingredient.

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Carefully top and tail the spring onions.

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And chop and cut into little pieces.

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Now take a baking tray and a long piece of kitchen foil.

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I am going to get my sauce.

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You can brush it down but if you don't have one of these,

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you can either use a back of a spoon or a fork.

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Molly is using sea bass here but you can use any type of whitefish.

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Don't forget to check there are no bones.

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And make sure you wash your hands after handling raw fish.

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And now I am going to paint my fish.

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That's funny. It's like painting with jerk sauce.

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Do you like the colour?

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Going to get some tomatoes.

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Careful with those scissors now.

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I think my friends will like it because it looks really nice.

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I'm just going to fold the top up.

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I am folding it up so that all the juices can soak into the fish

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without being let out everywhere.

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Dad, please can you put it in the oven?

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Ah, that's great, Molly. And now for that salsa.

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I am going to go round my avocado

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and make a deep-ish cut.

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Be careful of your fingers.

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I'll pop the stone out.

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And scoop it out with a spoon.

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Ooh, good tip there, Molly.

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Now I'm going to cut the pineapple.

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Squeeze lime in because that will keep the avocado from going brown.

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Squeeze it through my hands so no pips go in.

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I'm going to snip my coriander.

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And don't forget to add some black pepper and give it a mix.

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A good thing to have with this is coconut water.

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Saint Lucians have coconut water

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and it works really well with this recipe.

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It's looking really good now.

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If you would like to make Molly's recipe,

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ask a grown-up to help you cut up sweet potatoes into wedges

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then put them into plastic bag.

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Add vegetable oil, ground cumin and black pepper.

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Then seal the bag and give it a good old shake.

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Tip the wedges onto a baking tray,

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and ask a grown-up to pop them into the oven.

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Now add some vegetable oil,

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chilli flakes, allspice,

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cayenne pepper and cinnamon powder to a bowl.

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Give it a good mix and add some black pepper.

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Fresh thyme leaves next,

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then carefully cut up spring onions

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and cherry tomatoes.

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Cover a baking tray with a long piece of kitchen foil

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and spread the jerk mixture all over it.

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Now put the fish on the foil, carefully check it for bones

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and don't forget to wash your hands.

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Then spread the mixture on top,

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add the tomatoes and spring onion,

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fold the foil over to make a parcel

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and ask a grown-up to put it in the oven for you.

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For the salsa, cut an avocado in half, remove the stone

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and scoop the inside into a bowl.

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Cut up the pineapple and add this, too.

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Then squeeze lime juice all over the top.

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Chop up some coriander,

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add this to the mix with more black pepper.

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Then give it one last big stir.

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There's just enough time for Molly to get her table ready

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for her Saint Lucian meal.

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Saint Lucia is an island and on islands they have lots of beaches.

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So I thought I would put a beach scene down.

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Beach scene? How lovely.

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These are nice seaside-y colours.

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What is Molly bringing out now?

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We'll be drinking coconut water out of coconut shells

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-because in Saint Lucia they have lots of coconuts.

-Brilliant!

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DOORBELL RINGS Hey, that must be your friends.

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Well done, Molly, what a lovely Saint Lucian table.

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-OTHERS:

-Hi, Molly!

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Hi, everyone. Come on in.

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Everyone has washed their hands, and they are ready to eat.

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This is awesome, Molly.

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It's supposed to look like a beach scene.

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In the coconuts we have coconut water.

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-Would you like to try it?

-Yes, OK. Sure.

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Ooh, you lucky lot.

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-I really like that.

-Me too.

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-Hi, kids.

-Here's Dad with the jerk fish.

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And this is sea bass with jerk seasoning on it.

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-On the side we have got sweet potato wedges.

-Mmm!

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Which are a healthier version of chips.

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Don't forget your tasty salsa, Molly.

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Wow, check out those colours. That looks delicious!

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I've never tasted something like this.

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Do you think they like it?

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-I really like that.

-Thanks, Hazel.

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Looks like it was a lot of work to you, Molly.

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-But I really like doing it.

-Nice as well.

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What about the special ingredient, Molly?

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What do you think by special ingredient is?

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-I think spring onions.

-Spices because it is really spicy.

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I think it was spring onion.

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Yeah, you are correct. It was spring onion.

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What do you think of spring onions now they're in the recipe?

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I really love it.

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It's much better than when it is raw.

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I liked it before but I like it more now.

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Well done, Molly. They do like the taste of spring onion

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when it is cooked in your recipe.

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Thank you for coming to My World Kitchen.

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