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Add the drained peel.
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Repeat three or four times, drain, peel the tough skin with a sharp knife and cut the flesh into pieces as required.
Put the pistachios in boiling water for a few seconds, drain, peel and dry them.
Drain, peel when cool enough to handle, and halve lengthwise.
Drain, peel off the skins, cut into chunks, then tip into a roasting tin along with the olive oil, garlic, thyme sprigs and rosemary.
Immerse the tomatoes for a few seconds in boiling water, drain, peel, deseed and put them in a blender.
Drain, peel and mash the potatoes.
Drain well, peel, and purée in blender.
Add the broad beans to the boiling water, blanch for a minute, then drain, refresh, peel and add to the bowl.
Meanwhile, immerse the tomatoes in a bowl of hot water for 30 seconds or so to loosen the skins, then drain and peel.
It also helps to pour boiling water over the onions, leave them to soak for a few minutes, then drain and peel.
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CEO of Professional Science Editing for Scientists @ prosciediting.com