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Meanwhile, gently heat through the watercress sauce.
Gently heat and simmer for 5 minutes, stirring occasionally.
Gently heat the syrup with the paprika, until incorporated.
Gently heat the milk and cream in a pan.
Gently heat, stirring constantly for 2 minutes, until gelatin dissolves.
2. Gently heat 1 tablespoon olive oil in saucepan.
In a frying pan, gently heat the olive oil.
Gently heat the vermouth in a small saucepan.
Add 60ml of the infused water and gently heat, stirring, until all the sugar has dissolved.
3 In a large pan or wok, gently heat 1 tbsp olive oil.
Gently heat the olive oil in a cazuela or shallow flameproof casserole over a medium heat.
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CEO of Professional Science Editing for Scientists @ prosciediting.com