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Discard thyme sprigs.
Remove lemon and thyme sprigs.
Garnish with thyme sprigs and serve.
Lay a few thyme sprigs on top.
Discard prosciutto skin and thyme sprigs.
Remove bay leaf and thyme sprigs.
Add ½ teaspoon salt and the thyme sprigs.
Add 1/2 teaspoon salt and the thyme sprigs.
Remove the thyme sprigs, bay leaves and pepper pods.
Add the cabbage and a few thyme sprigs, and simmer until tender.
Add four thyme sprigs, 500ml beef stock and three chopped spring onions.
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