Brill, English Peas, Heirloom Tomatoes, Farfalle

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
1173
FAT
79%
CHOL
379%
SOD
343%

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Ingredients for 4 servings

1 kg of fresh peas

60 g of sugar

50 g of salt

1 kg of heirloom tomato

600 g of pasta flour

12 egg yolks

200 ml of Knorr Chicken stock

1 tsp of chopped parsley

1 tsp of tarragon, finely chopped

1 tbsp of olive oil

4 brill fillets

salt

pepper

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