Author: Clement Pedro
About: Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.
1. Rinse the inside of the fis…
1. Heat the oil in a saucepan …
1. Preheat the oven to 180°C.…
1. To make the dough, combine …
1. To make the marinade, place…
1. To make the white sauce, me…
1. To make the onions, heat th…
1. Heat half the oil in a larg…
1. Preheat the oven to 180ºC.…