Recipe by Derry Clarke
From: Four Live
This recipe uses leftovers from Slow Roast Brisket of Beef, Glazed Root Vegetables, Colcannon, Tarragon and Tomato Jus.
From: The Afternoon Show
Serve with a nice salad.
You'll need to have time on your hands.
Serve lukewarm with a little icing sugar drizzled over.
A delicious Summer childhood favourite!
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From: Take on the Takeaway
Lots of ingredients but so worth it.
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