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Published 2016

When I refer to salt, it is always sea salt.
For seasoning, I use only freshly ground black pepper.
Sriracha sauce is my preferred hot sauce; if you cannot find Sriracha, substitute with Tabasco sauce.
Unless otherwise stipulated, I use extra-virgin olive oil for sautéing and sunflower oil for deep-frying.
Butter, unless otherwise stipulated, is always unsalted.
Unless stipulated, for plain yoghurt I use full-fat Greek or Bulgarian.

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