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Qat is sold in bundles of 250g of dried leaves and stems wrapped in banana leaves for about £3-£5.
Cook the chard leaves for about 2 to 3 minutes, then gently stir and rearrange the leaves so that the top leaves move to the bottom of the pan.
While the poussins are roasting, heat the oil in a small saucepan on a medium-high flame, then fry the sage leaves for about 20 seconds, turning a few times, until bright green and crisp.
Boil young leaves for about 20 minutes and more mature leaves for about 45 minutes.
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Leave for about 15 minutes for the flavours to mingle, then toss again.
The temperature was then dropped to 15°C and the cells were left for about 16 hours to express the protein.
Leave for about 2 months.
Leave for about 2 minutes.
Leave for about 2 minutes (don't make it soggy).
Leave for about 2 to 4 weeks, taste testing after about 2 weeks.
Leave for about 25 minutes and then wash off with water and pat dry your skin.
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