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8. Garnish with basil and serve.
5 Garnish with skinned grapes with seeds removed.
2. Garnish glass with orange slice, and serve.
5 Garnish with mint leaves and slices of ginger.
7. Garnish with the reserved asparagus tops and chive flowers, and serve.
4 Garnish with a bit of extra orange zest on top of each dessert before serving.
4 Garnish with chopped basil and serve with crusty bread and more olive oil for drizzling.
3 Garnish with the spring onion, and serve with steamed rice and Chinese greens.
2. Garnish with the olives (speared on a toothpick), thyme sprig and jerky, if using.
3. Garnish with something decorative, like an edible flower, an orange twist or a gooseberry with skin peeled back.
9 Garnish each bowl with spring onion, black pepper and a coriander sprig, then add chilli and a squeeze of lime.
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