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Chinese Cabbage
A large, frilly-leaved cabbage also known as wong bak.
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Poaching an egg
The key to poached eggs is using a fresh egg. Bring to the boil 1.5 litres of water with a teaspoon of vinegar. When the water is simmering swirl the water to create a whirlpool. Crack your egg into a cup and gently slip the egg into the centre of the whirlpool.
Glossary
Chestnuts
An autumn crop that can be eaten raw, roasted or boiled after removing the tough outer skin. Chestnuts grow in cooler climates and come in a round spiky case.
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