dev.conll03

Place	VV0	O	B-Ac
the	AT	O	O
potatoes	NN2	O	B-F
in	II	O	O
a	AT1	O	O
pan	NN1	O	B-T
of	IO	O	O
water	NN1	O	B-F
.	.	O	O
Bring	VV0	O	B-Ac
to	II	O	I-Ac
the	AT	O	I-Ac
boil	NN1	O	I-Ac
and	CC	O	O
cook	VV0	O	B-Ac
till	NN1	O	O
tender	NN1	O	B-Sf
.	.	O	O
Meanwhile	RR	O	O
,	,	O	O
add	VV0	O	B-Ac
the	AT	O	O
carrots	NN2	O	B-F
to	II	O	O
a	AT1	O	O
small	JJ	O	B-St
pan	NN1	O	B-T
.	.	O	O
Add	VV0	O	B-Ac
water	NN1	O	B-F
to	II	O	B-Ac2
just	RR	O	I-Ac2
cover	VV0	O	I-Ac2
the	AT	O	O
carrots	NN2	O	B-F
.	.	O	O
Bring	VV0	O	B-Ac
to	II	O	I-Ac
the	AT	O	I-Ac
boil	NN1	O	I-Ac
and	CC	O	O
cook	VV0	O	B-Ac
till	NN1	O	O
tender	NN1	O	B-Sf
.	.	O	O
Do	VD0	O	O
not	XX	O	O
drain	VV0	O	O
the	AT	O	O
water	NN1	O	O
.	.	O	O
Add	VV0	O	B-Ac
the	AT	O	O
onion	NN1	O	B-F
with	IW	O	O
a	AT1	O	O
little	DA1	O	B-Q
oil	NN1	O	B-F
to	II	O	O
a	AT1	O	O
large	JJ	O	B-St
deep	JJ	O	I-St
pan	NN1	O	B-T
over	II	O	O
medium	JJ	O	B-St
high	JJ	O	I-St
heat	NN1	O	B-T
.	.	O	O
Once	RR	O	O
soft	JJ	O	B-Sf
add	VV0	O	B-Ac
the	AT	O	O
mince	NN1	O	B-F
and	CC	O	O
fry	VV0	O	B-Ac
until	ICS	O	O
browned	JJ	O	B-Sf
.	.	O	O
Remove	VV0	O	B-Ac
from	II	O	O
heat	NN1	O	B-T
and	CC	O	O
crumble	VV0	O	B-Ac
in	II	O	O
the	AT	O	O
stock	NN1	O	B-F
cubes	NN2	O	I-F
;	;	O	O
stir	VV0	O	B-Ac
well	RP	O	O
.	.	O	O
Sprinkle	VV0	O	B-Ac
over	II	O	O
the	AT	O	O
flour	NN1	O	B-F
and	CC	O	O
stir	VV0	O	B-Ac
well	RP	O	O
until	ICS	O	O
there	EX	O	O
are	VBR	O	O
no	AT	O	B-Q
lumps	NN2	O	B-Sf
of	IO	O	O
flour	NN1	O	B-F
.	.	O	O
Add	VV0	O	B-Ac
peas	NN2	O	B-F
and	CC	O	O
the	AT	O	O
carrots	NN2	O	B-F
along	RL	O	O
with	IW	O	O
the	AT	O	O
water	NN1	O	B-F
they	PPHS2	O	O
were	VBDR	O	O
cooked	VVN	O	B-Ac
in	RP	O	O
to	II	O	O
the	AT	O	O
beef	NN1	O	B-F
mixture	NN1	O	I-F
.	.	O	O
Stir	VV0	O	B-Ac
well	RP	O	O
,	,	O	O
season	VV0	O	B-Ac
with	IW	O	O
black	JJ	O	B-F
pepper	NN1	O	I-F
and	CC	O	O
return	VV0	O	B-Ac
to	II	O	O
the	AT	O	O
heat	NN1	O	B-T
on	II	O	O
a	AT1	O	O
gentle	JJ	O	O
simmer	VV0	O	B-Ac
for	IF	O	O
5	MC	O	B-D
to	II	O	I-D
10	MC	O	I-D
minutes	NNT2	O	I-D
.	.	O	O
Drain	VV0	O	B-Ac
the	AT	O	O
potatoes	NN2	O	B-F
and	CC	O	O
mash	VV0	O	B-Ac
with	IW	O	O
milk	NN1	O	B-F
and	CC	O	O
butter	NN	O	B-F
.	.	O	O
In	II	O	O
a	AT1	O	O
deep	JJ	O	B-St
baking	NN1	O	B-T
dish	NN1	O	I-T
place	VV0	O	B-Ac
the	AT	O	O
meat	NN1	O	B-F
mixture	NN1	O	I-F
and	CC	O	O
smooth	VV0	O	B-Ac
out	RP	O	I-Ac
.	.	O	O
Top	NP1	O	B-Ac
with	IW	O	O
the	AT	O	O
mashed	VVG	O	B-Ac
potato	NN1	O	B-F
and	CC	O	O
level	VV0	O	B-Ac
out	RP	O	I-Ac
with	IW	O	O
a	AT1	O	O
fork	NN1	O	B-T
.	.	O	O
Sprinkle	VV0	O	B-Ac
over	II	O	O
the	AT	O	O
grated	VVN	O	B-Ac
cheese	NN1	O	B-F
.	.	O	O
Bake	VV0	O	B-Ac
in	II	O	O
a	AT1	O	O
preheated	JJ	O	B-Ac
200	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
6	MC	O	I-St
oven	NN1	O	O
for	IF	O	O
15	MC	O	B-D
to	II	O	I-D
20	MC	O	I-D
minutes	NNT2	O	I-D
,	,	O	O
or	CC	O	O
until	ICS	O	O
the	AT	O	O
cheese	NN1	O	B-F
is	VBZ	O	O
golden	JJ	O	B-Sf
brown	JJ	O	I-Sf
.	.	O	O

Coat	VV0	O	B-Ac
a	AT1	O	O
large	JJ	O	B-St
saucepan	NN1	O	B-T
with	IW	O	O
cooking	NN1	O	B-F
spray	NN1	O	I-F
or	CC	O	O
a	AT1	O	B-Q
teaspoon	NN1	O	I-Q
of	IO	O	O
olive	JJ	O	B-F
oil	NN1	O	I-F
and	CC	O	O
set	VVN	O	B-Ac
over	II	O	O
a	AT1	O	O
medium-high	RR	O	B-St
heat	VV0	O	B-T
.	.	O	O
Sauté	VV0	O	B-Ac
the	AT	O	O
onion	NN1	O	B-F
and	CC	O	O
garlic	NN1	O	B-F
for	IF	O	O
about	RG	O	B-D
5	MC	O	I-D
minutes	NNT2	O	I-D
or	CC	O	O
until	ICS	O	O
soft	JJ	O	B-Sf
.	.	O	O
Transfer	VV0	O	B-Ac
2	MC	O	B-Q
tablespoons	NN2	O	I-Q
of	IO	O	O
the	AT	O	O
onion	NN1	O	B-F
mixture	NN1	O	I-F
to	II	O	O
a	AT1	O	O
large	JJ	O	B-St
bowl	NN1	O	B-T
.	.	O	O
Set	VV0	O	B-Ac
aside	RL	O	I-Ac
.	.	O	O
Whiz	VV0	O	B-Ac
the	AT	O	O
tomatoes	NN2	O	B-F
,	,	O	O
with	IW	O	O
their	APP$	O	O
juice	NN1	O	B-F
,	,	O	O
in	II	O	O
a	AT1	O	O
food	NN1	O	B-T
processor	NN1	O	I-T
until	ICS	O	O
fairly	RR	O	O
smooth	JJ	O	B-Sf
.	.	O	O
Add	VV0	O	B-Ac
to	II	O	O
the	AT	O	O
saucepan	NN1	O	B-T
.	.	O	O
Bring	VV0	O	B-Ac
to	II	O	I-Ac
the	AT	O	I-Ac
boil	NN1	O	I-Ac
over	II	O	O
medium-high	JJ	O	B-St
heat	NN1	O	B-T
.	.	O	O
Reduce	VV0	O	B-Ac
the	AT	O	O
heat	NN1	O	B-T
to	II	O	O
medium-low	JJ	O	B-St
.	.	O	O
Cover	VV0	O	B-Ac
and	CC	O	O
simmer	VV0	O	B-Ac
,	,	O	O
stirring	VVG	O	B-Ac
often	RR	O	O
,	,	O	O
for	IF	O	O
30	MC	O	B-D
minutes	NNT2	O	I-D
.	.	O	O
Add	VV0	O	B-Ac
the	AT	O	O
basil	NP1	O	B-F
and	CC	O	O
oregano	NN1	O	B-F
halfway	RR	O	O
through	II	O	O
this	DD1	O	O
time	NNT1	O	O
.	.	O	O
Process	VV0	O	B-Ac
the	AT	O	O
bread	NN1	O	B-F
until	ICS	O	O
crumbs	NN2	O	B-Sf
form	VV0	O	B-Af
.	.	O	O
Add	VV0	O	B-Ac
the	AT	O	O
crumbs	NN2	O	B-F
,	,	O	O
beef	NN1	O	B-F
,	,	O	O
egg	NN1	O	B-F
,	,	O	O
milk	NN1	O	B-F
and	CC	O	O
pepper	NN1	O	B-F
to	II	O	O
the	AT	O	O
onion	NN1	O	B-F
mixture	NN1	O	I-F
in	II	O	O
the	AT	O	O
bowl	NN1	O	B-T
and	CC	O	O
mix	VV0	O	B-Ac
just	RR	O	O
until	ICS	O	O
blended	VVN	O	B-Sf
.	.	O	O
Shape	VV0	O	B-Ac
into	II	O	O
20	MC	O	B-Q
meatballs	NN2	O	B-F
about	II	O	O
2.5cm	NP1	O	O
(	(	O	O
1in	NNU	O	O
)	)	O	O
diameter	NN1	O	O
.	.	O	O
Coat	VV0	O	B-Ac
a	AT1	O	O
frying	VVG	O	B-T
pan	NN1	O	I-T
with	IW	O	O
cooking	NN1	O	B-F
spray	NN1	O	I-F
or	CC	O	O
olive	JJ	O	B-F
oil	NN1	O	I-F
and	CC	O	O
set	VVN	O	B-Ac
over	II	O	O
medium-high	JJ	O	B-St
heat	NN1	O	B-T
.	.	O	O
Cook	NP1	O	B-Ac
the	AT	O	O
meatballs	NN2	O	B-F
,	,	O	O
in	II	O	O
batches	NN2	O	O
,	,	O	O
for	IF	O	O
about	RG	O	B-D
8	MC	O	I-D
minutes	NNT2	O	I-D
or	CC	O	O
until	ICS	O	O
browned	JJ	O	B-Sf
on	II	O	O
all	DB2	O	B-F
sides	NN2	O	I-F
.	.	O	O
Drain	VV0	O	B-Ac
on	II	O	O
kitchen	NN1	O	B-T
paper	NN1	O	I-T
.	.	O	O
Add	VV0	O	B-Ac
the	AT	O	O
meatballs	NN2	O	B-F
to	II	O	O
the	AT	O	O
tomato	NN1	O	B-F
sauce	NN1	O	I-F
.	.	O	O
Cover	VV0	O	B-Ac
and	CC	O	O
cook	VV0	O	B-Ac
,	,	O	O
stirring	VVG	O	B-Ac
occasionally	RR	O	O
,	,	O	O
for	IF	O	O
20	MC	O	B-D
minutes	NNT2	O	I-D
.	.	O	O
Meanwhile	RR	O	O
,	,	O	O
cook	VV0	O	B-Ac
the	AT	O	O
pasta	NN1	O	B-F
according	VVG	O	O
to	II	O	O
the	AT	O	O
instructions	NN2	O	O
on	II	O	O
the	AT	O	O
packet	NN1	O	O
.	.	O	O
Drain	VV0	O	B-Ac
and	CC	O	O
toss	VV0	O	B-Ac
with	IW	O	O
3	MC	O	B-Q
ladlefuls	NN2	O	I-Q
of	IO	O	O
the	AT	O	O
sauce	NN1	O	B-F
in	II	O	O
a	AT1	O	O
large	JJ	O	B-St
heated	VVN	O	I-St
serving	VVG	O	B-T
bowl	NN1	O	I-T
.	.	O	O
Spoon	VV0	O	B-Ac
the	AT	O	O
meatballs	NN2	O	B-F
and	CC	O	O
remaining	VVG	O	B-Q
sauce	NN1	O	B-F
over	II	O	O
the	AT	O	O
top	NN	O	B-F
,	,	O	O
then	RR	O	O
serve	VV0	O	B-Ac
.	.	O	O

Combine	VV0	O	B-Ac
tea	NN1	O	B-F
,	,	O	O
spinach	NN1	O	B-F
,	,	O	O
kiwi	NN1	O	B-Ac
,	,	O	O
avocado	NN1	O	B-F
,	,	O	O
banana	NN1	O	B-F
and	CC	O	O
ginger	NN1	O	B-F
in	II	O	O
a	AT1	O	O
blender	NN1	O	B-T
.	.	O	O
Blend	VV0	O	B-Ac
until	ICS	O	O
smooth	JJ	O	B-Sf
.	.	O	O

Preheat	VV0	O	B-Ac
oven	NN1	O	B-T
to	II	O	O
200	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
6	MC	O	I-St
.	.	O	O
Grease	VV0	O	B-Ac
muffin	NN1	O	B-T
tin	NN1	O	I-T
or	CC	O	O
use	NN1	O	B-Ac
bun	NN1	O	B-T
paper	NN1	O	I-T
cases	NN2	O	I-T
.	.	O	O
Beat	JB	O	B-Ac
egg	NN1	O	B-F
with	IW	O	O
a	AT1	O	O
fork	NN1	O	B-T
.	.	O	O
Then	RR	O	O
stir	VV0	O	B-Ac
in	II	O	O
milk	NN1	O	B-F
and	CC	O	O
oil	NN1	O	B-F
.	.	O	O
Sift	VV0	O	B-Ac
flour	NN1	O	B-F
into	II	O	O
a	AT1	O	O
large	JJ	O	B-St
bowl	NN1	O	B-T
.	.	O	O
Add	VV0	O	B-Ac
sugar	NN1	O	B-F
,	,	O	O
baking	NN1	O	B-F
powder	NN1	O	I-F
and	CC	O	O
salt	NN1	O	B-F
.	.	O	O
Add	VV0	O	B-Ac
egg	NN1	O	B-F
mixture	NN1	O	I-F
to	TO	O	O
flour	VV0	O	B-F
and	CC	O	O
stir	VV0	O	B-Ac
until	ICS	O	O
flour	NN1	O	B-F
is	VBZ	O	O
moistened	VVN	O	B-Sf
.	.	O	O
BATTER	NN1	O	B-F
SHOULD	VM	O	O
BE	VB0	O	O
LUMPY	JJ	O	B-Sf
.	.	O	O
DO	VD0	O	O
NOT	XX	O	O
OVERMIX	NN1	O	O
.	.	O	O
Fill	VV0	O	B-Ac
muffin	NN1	O	B-T
cups	NN2	O	I-T
2/3	MC	O	B-Q
full	JJ	O	I-Q
.	.	O	O
Bake	VV0	O	B-Ac
20	MC	O	B-D
to	II	O	I-D
25	MC	O	I-D
minutes	NNT2	O	I-D
until	ICS	O	O
golden	JJ	O	B-Sf
brown	JJ	O	I-Sf
.	.	O	O

Steep	VV0	O	B-Ac
the	AT	O	O
saffron	NN1	O	B-F
in	II	O	O
125ml	NNU	O	B-Q
boiling	VVG	O	B-Ac
water	NN1	O	B-F
.	.	O	O
In	II	O	O
a	AT1	O	O
frying	VVG	O	B-T
pan	NN1	O	I-T
that	CST	O	O
can	VM	O	O
be	VB0	O	O
tightly	RR	O	O
covered	VVN	O	B-St
,	,	O	O
melt	VV0	O	B-Ac
the	AT	O	O
butter	NN	O	B-F
over	II	O	O
medium-high	JJ	O	B-St
heat	NN1	O	B-T
.	.	O	O
Stir	VV0	O	B-Ac
in	II	O	O
the	AT	O	O
rice	NN1	O	B-F
and	CC	O	O
salt	NN1	O	B-F
.	.	O	O
Cook	NP1	O	B-Ac
,	,	O	O
stirring	VVG	O	B-Ac
constantly	RR	O	O
,	,	O	O
until	ICS	O	O
the	AT	O	O
rice	NN1	O	B-F
begins	VVZ	O	B-Af
to	TO	O	I-Af
absorb	VV0	O	I-Af
the	AT	O	O
butter	NN	O	B-F
and	CC	O	O
becomes	VVZ	O	B-Af
opaque	JJ	O	B-Sf
,	,	O	O
but	CCB	O	O
do	VD0	O	O
not	XX	O	O
brown	VV0	O	O
the	AT	O	O
rice	NN1	O	O
.	.	O	O
Quickly	RR	O	O
pour	VV0	O	B-Ac
in	II	O	O
the	AT	O	O
remaining	VVG	O	B-Q
boiling	VVG	O	B-Ac
water	NN1	O	B-F
along	RL	O	O
with	IW	O	O
the	AT	O	O
saffron	NN1	O	B-F
water	NN1	O	I-F
.	.	O	O
Cover	VV0	O	B-Ac
immediately	RR	O	O
,	,	O	O
reduce	VV0	O	B-Ac
heat	NN1	O	B-T
to	II	O	O
low	JJ	O	B-St
,	,	O	O
and	CC	O	O
cook	VV0	O	B-Ac
20	MC	O	B-D
minutes	NNT2	O	I-D
,	,	O	O
or	CC	O	O
until	ICS	O	O
all	DB	O	B-Q
of	IO	O	O
the	AT	O	O
liquid	NN1	O	B-F
is	VBZ	O	O
absorbed	VVN	O	B-Sf
.	.	O	O
For	IF	O	O
best	NN1	O	O
results	NN2	O	O
,	,	O	O
do	VD0	O	O
not	XX	O	O
remove	VV0	O	O
the	AT	O	O
lid	NN1	O	O
while	CS	O	O
the	AT	O	O
rice	NN1	O	O
is	VBZ	O	O
cooking	NN1	O	O
.	.	O	O

Preheat	VV0	O	B-Ac
oven	NN1	O	B-T
to	II	O	O
180	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
4	MC	O	I-St
.	.	O	O
Grease	VV0	O	B-Ac
one	MC1	O	O
23x33cm	NNU	O	B-St
or	CC	O	O
similar	JJ	O	O
sized	VVN	O	O
baking	NN1	O	B-T
dish	NN1	O	I-T
.	.	O	O
Reserve	VV0	O	B-Ac
125g	NNU	O	B-Q
sponge	NN1	O	B-F
cake	NN1	O	I-F
mix	NN1	O	I-F
.	.	O	O
In	II	O	O
a	AT1	O	O
large	JJ	O	B-St
bowl	NN1	O	B-T
,	,	O	O
combine	VV0	O	B-Ac
the	AT	O	O
remaining	VVG	O	B-Q
dry	JJ	O	B-F
cake	NN1	O	I-F
mix	VV0	O	I-F
with	IW	O	O
1	MC	O	B-Q
egg	NN1	O	B-F
and	CC	O	O
110g	NNU	O	B-Q
melted	VVD	O	B-Ac
butter	NN	O	B-F
.	.	O	O
Mix	VV0	O	B-Ac
well	RP	O	O
and	CC	O	O
then	RR	O	O
pat	VV0	O	B-Ac
into	II	O	O
prepared	VVN	O	B-Ac
dish	NN1	O	B-T
.	.	O	O
In	II	O	O
a	AT1	O	O
large	JJ	O	B-St
bowl	NN1	O	B-T
,	,	O	O
mix	VV0	O	B-Ac
together	RR	O	I-Ac
the	AT	O	O
pumpkin	NN1	O	B-F
puree	NN1	O	I-F
,	,	O	O
3	MC	O	B-Q
eggs	NN2	O	B-F
,	,	O	O
100g	NNU	O	B-Q
caster	NN1	O	B-F
sugar	NN1	O	I-F
,	,	O	O
dark	JJ	O	B-F
brown	JJ	O	I-F
soft	JJ	O	I-F
sugar	NN1	O	I-F
and	CC	O	O
cinnamon	NN1	O	B-F
.	.	O	O
Pour	VV0	O	B-Ac
over	II	O	O
sponge	NN1	O	B-F
cake	NN1	O	I-F
base	NN1	O	I-F
.	.	O	O
In	II	O	O
a	AT1	O	O
small	JJ	O	B-St
bowl	NN1	O	B-T
,	,	O	O
combine	NN1	O	B-Ac
reserved	VVN	O	B-Ac
125g	NNU	O	B-Q
sponge	NN1	O	B-F
cake	NN1	O	I-F
mix	NN1	O	I-F
,	,	O	O
100g	NNU	O	B-Q
sugar	NN1	O	B-F
and	CC	O	O
50g	NNU	O	B-Q
softened	VVD	O	B-Ac
butter	NN	O	B-F
.	.	O	O
Crumble	VV0	O	B-Ac
over	II	O	O
pumpkin	NN1	O	B-F
filling	NN1	O	I-F
.	.	O	O
Sprinkle	VV0	O	B-Ac
nuts	NN2	O	B-F
evenly	RR	O	O
over	II	O	O
the	AT	O	O
top	NN	O	B-F
.	.	O	O
Bake	VV0	O	B-Ac
in	II	O	O
preheated	JJ	O	B-Ac
oven	NN1	O	B-T
for	IF	O	O
40	MC	O	B-D
to	II	O	I-D
45	MC	O	I-D
minutes	NNT2	O	I-D
.	.	O	O

Preheat	VV0	O	B-Ac
the	AT	O	O
oven	NN1	O	B-T
to	II	O	O
200	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
6	MC	O	I-St
.	.	O	O
In	II	O	O
a	AT1	O	O
shallow	JJ	O	B-St
baking	NN1	O	B-T
dish	NN1	O	I-T
,	,	O	O
combine	VV0	O	B-Ac
the	AT	O	O
olive	JJ	O	B-F
oil	NN1	O	I-F
,	,	O	O
orange	JJ	O	B-F
zest	NN1	O	I-F
,	,	O	O
orange	JJ	O	B-F
juice	NN1	O	I-F
,	,	O	O
salt	NN1	O	B-F
,	,	O	O
pepper	NN1	O	B-F
and	CC	O	O
crushed	VVN	O	B-Ac
chillies	NN2	O	B-F
.	.	O	O
Rinse	VV0	O	B-Ac
the	AT	O	O
fish	NN	O	B-F
fillets	NN2	O	I-F
and	CC	O	O
pat	VV0	O	B-Ac
them	PPHO2	O	O
dry	JJ	O	B-Af
.	.	O	O
Place	VV0	O	B-Ac
them	PPHO2	O	B-F
into	II	O	O
the	AT	O	O
baking	NN1	O	B-T
dish	NN1	O	I-T
and	CC	O	O
turn	VV0	O	B-Ac
to	TO	O	I-Ac
coat	VV0	O	I-Ac
with	IW	O	O
the	AT	O	O
seasonings	NN2	O	B-F
.	.	O	O
Bake	VV0	O	B-Ac
for	IF	O	O
10	MC	O	B-D
to	II	O	I-D
12	MC	O	I-D
minutes	NNT2	O	I-D
in	II	O	O
the	AT	O	O
preheated	JJ	O	B-Ac
oven	NN1	O	B-T
,	,	O	O
until	ICS	O	O
fish	VV0	O	B-F
can	VM	O	O
be	VB0	O	O
flaked	VVN	O	B-Af
with	IW	O	O
a	AT1	O	O
fork	NN1	O	B-T
.	.	O	O
While	CS	O	O
the	AT	O	O
fish	NN	O	B-F
cooks	NN2	O	B-Ac
,	,	O	O
combine	VV0	O	B-Ac
the	AT	O	O
mango	NN1	O	B-F
,	,	O	O
onion	NN1	O	B-F
,	,	O	O
avocado	NN1	O	B-F
,	,	O	O
tomatoes	NN2	O	B-F
,	,	O	O
lime	NN1	O	B-F
zest	NN1	O	I-F
and	CC	O	I-F
juice	NN1	O	I-F
,	,	O	O
chilli	NN1	O	B-F
,	,	O	O
ginger	NN1	O	B-F
,	,	O	O
coriander	NN1	O	B-F
and	CC	O	O
sea	NN1	O	B-F
salt	NN1	O	I-F
in	II	O	O
a	AT1	O	O
glass	NN1	O	B-St
bowl	NN1	O	B-T
.	.	O	O
Stir	VV0	O	B-Ac
to	TO	O	I-Ac
blend	VV0	O	I-Ac
and	CC	O	O
set	VV0	O	B-Ac
aside	RL	O	I-Ac
at	II	O	O
room	NN1	O	B-Sf
temperature	NN1	O	I-Sf
until	ICS	O	O
fish	VV0	O	O
has	VHZ	O	O
finished	VVN	O	O
cooking	NN1	O	O
.	.	O	O
Place	VV0	O	B-Ac
fish	NN	O	B-F
fillets	NN2	O	I-F
on	II	O	O
a	AT1	O	O
plate	NN1	O	B-T
and	CC	O	O
spoon	VV0	O	B-Ac
the	AT	O	O
salsa	NN1	O	B-F
over	II	O	O
them	PPHO2	O	B-F
to	TO	O	O
serve	VV0	O	B-Ac
.	.	O	O

Wrap	VV0	O	B-Ac
tofu	NN1	O	B-F
with	IW	O	O
a	AT1	O	O
piece	NN1	O	O
of	IO	O	O
kitchen	NN1	O	B-T
paper	NN1	O	I-T
and	CC	O	O
microwave	NN1	O	B-Ac
it	PPH1	O	B-F
for	IF	O	O
one	MC1	O	B-D
minute	NNT1	O	I-D
on	II	O	O
high	JJ	O	B-T
.	.	O	O
Let	VV0	O	B-Ac
cool	JJ	O	B-Af
,	,	O	O
then	RR	O	O
squeeze	VV0	O	B-Ac
the	AT	O	O
paper	NN1	O	B-T
and	CC	O	O
drain	VV0	O	B-Ac
excess	JJ	O	B-Sf
water	NN1	O	B-F
from	II	O	O
the	AT	O	O
tofu	NN2	O	B-F
very	RG	O	O
well	NN1	O	O
.	.	O	O
Combine	VV0	O	B-Ac
tofu	NN2	O	B-F
and	CC	O	O
mince	VV0	O	B-F
in	II	O	O
a	AT1	O	O
large	JJ	O	B-St
bowl	NN1	O	B-T
.	.	O	O
Add	VV0	O	B-Ac
all	DB	O	O
other	JB	O	O
ingredients	NN2	O	B-F
,	,	O	O
except	II	O	O
for	IF	O	O
the	AT	O	O
oil	NN1	O	O
.	.	O	O
Get	VV0	O	O
your	APP$	O	O
hands	NN2	O	O
dirty	VV0	O	O
!	!	O	O
Mix	VV0	O	B-Ac
them	PPHO2	O	B-F
really	RR	O	O
well	RP	O	O
.	.	O	O
Heat	VV0	O	B-Ac
a	AT1	O	O
frying	VVG	O	B-T
pan	NN1	O	I-T
over	II	O	O
medium	JJ	O	B-St
heat	NN1	O	B-T
with	IW	O	O
oil	NN1	O	B-F
.	.	O	O
Divide	VV0	O	B-Ac
the	AT	O	O
mixture	NN1	O	B-F
in	II	O	O
four	MC	O	B-Q
,	,	O	O
and	CC	O	O
form	VV0	O	B-Ac
four	MC	O	B-Q
round	JJ	O	B-Sf
patties	NN2	O	B-F
.	.	O	O
Add	VV0	O	B-Ac
the	AT	O	O
burgers	NN2	O	B-F
to	II	O	O
the	AT	O	O
heated	VVN	O	B-Ac
frying	VVG	O	B-T
pan	NN1	O	I-T
,	,	O	O
and	CC	O	O
put	VV0	O	B-Ac
a	AT1	O	O
lid	NN1	O	B-T
on	RP	O	O
.	.	O	O
Cook	VV0	O	B-Ac
for	IF	O	O
5	MC	O	B-D
minutes	NNT2	O	I-D
,	,	O	O
flip	VV0	O	B-Ac
them	PPHO2	O	B-F
over	RP	O	O
.	.	O	O
Cook	VV0	O	B-Ac
3	MC	O	B-D
minutes	NNT2	O	I-D
more	DAR	O	I-D
,	,	O	O
with	IW	O	O
a	AT1	O	O
lid	NN1	O	B-T
.	.	O	O
To	TO	O	O
check	VV0	O	B-Ac
the	AT	O	O
doneness	NN1	O	B-Sf
,	,	O	O
press	VV0	O	B-Ac
one	MC1	O	O
of	IO	O	O
the	AT	O	O
patties	NN2	O	B-F
with	IW	O	O
a	AT1	O	O
spatula	NN1	O	B-T
,	,	O	O
and	CC	O	O
if	CS	O	O
you	PPY	O	O
see	VV0	O	O
clear	JJ	O	B-Sf
juice	NN1	O	B-F
coming	VVG	O	B-Af
out	RP	O	I-Af
,	,	O	O
it's	PPH1	O	B-F
done	VDN	O	B-Af
.	.	O	O
While	CS	O	O
the	AT	O	O
burgers	NN2	O	O
are	VBR	O	O
cooking	VVG	O	O
,	,	O	O
roll	VV0	O	B-Ac
up	RP	O	I-Ac
shiso	NN1	O	B-F
leaves	NN2	O	I-F
and	CC	O	O
cut	VV0	O	B-Ac
them	PPHO2	O	B-F
into	II	O	O
very	RG	O	O
thin	JJ	O	B-Sf
strips	NN2	O	I-Sf
.	.	O	O
Put	VV0	O	B-Ac
next	II	O	O
three	MC	O	O
ingredients	NN2	O	B-F
into	II	O	O
a	AT1	O	O
microwavable	JJ	O	B-St
bowl	NN1	O	B-T
,	,	O	O
and	CC	O	O
heat	VV0	O	B-Ac
up	RP	O	I-Ac
the	AT	O	O
mixture	NN1	O	B-F
for	IF	O	O
1	MC	O	B-D
minute	NNT1	O	I-D
on	II	O	O
high	JJ	O	B-T
.	.	O	O
To	TO	O	O
serve	VV0	O	B-Ac
,	,	O	O
pour	VV0	O	B-Ac
the	AT	O	O
mixture	NN1	O	B-F
over	II	O	O
the	AT	O	O
burgers	NN2	O	B-T
and	CC	O	O
put	VV0	O	B-Ac
shiso	NN1	O	B-F
leaves	VVZ	O	I-F
on	II	O	O
top	NN	O	B-F
.	.	O	O

Preheat	VV0	O	B-Ac
oven	NN1	O	B-T
to	II	O	O
180	MC	O	B-St
degrees	NN2	O	I-St
C	NP1	O	O
.	.	O	O
Lightly	RR	O	O
grease	VV0	O	B-Ac
a	AT1	O	O
loaf	NN1	O	B-T
tin	NN1	O	I-T
.	.	O	O
Press	VV0	O	B-Ac
the	AT	O	O
brown	JJ	O	B-F
sugar	NN1	O	I-F
in	II	O	O
the	AT	O	O
bottom	NN1	O	B-T
of	IO	O	O
the	AT	O	O
tin	NN1	O	B-T
and	CC	O	O
spread	VV0	O	B-Ac
the	AT	O	O
ketchup	NN1	O	B-F
over	II	O	O
the	AT	O	O
sugar	NN1	O	B-F
.	.	O	O
In	II	O	O
a	AT1	O	O
mixing	NN1	O	B-T
bowl	NN1	O	I-T
,	,	O	O
mix	VV0	O	B-Ac
thoroughly	RR	O	O
all	DB	O	O
remaining	VVG	O	B-Q
ingredients	NN2	O	B-F
and	CC	O	O
shape	VV0	O	B-Ac
into	II	O	O
a	AT1	O	O
loaf	NN1	O	B-Sf
.	.	O	O
Place	VV0	O	B-Ac
on	II	O	O
top	NN	O	B-F
of	IO	O	O
the	AT	O	O
ketchup	NN1	O	B-F
.	.	O	O
Bake	VV0	O	B-Ac
in	II	O	O
preheated	JJ	O	B-Ac
oven	NN1	O	B-T
for	IF	O	O
1	MC	O	B-D
hour	NN1	O	I-D
or	CC	O	O
until	ICS	O	O
juices	NN2	O	B-F
are	VBR	O	O
clear	JJ	O	B-Sf
.	.	O	O

Preheat	VV0	O	B-Ac
the	AT	O	O
oven	NN1	O	B-T
to	II	O	O
200	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
6	MC	O	I-St
.	.	O	O
You	PPY	O	O
can	VM	O	O
either	RR	O	O
peel	VV0	O	O
the	AT	O	O
potato	NN1	O	O
or	CC	O	O
not	XX	O	O
-	-	O	O
it's	PPH1	O	O
up	RP	O	O
to	II	O	O
you	PPY	O	O
!	!	O	O
Either	VV0	O	O
way	NN1	O	O
,	,	O	O
wash	VV0	O	B-Ac
the	AT	O	O
potato	NN1	O	B-T
and	CC	O	O
cut	VVN	O	B-Ac
in	II	O	O
half	DB	O	B-Sf
widthways	NN2	O	I-Sf
.	.	O	O
Face	NP1	O	B-Ac
the	AT	O	O
cut	NN1	O	B-Sf
side	NN1	O	I-Sf
down	RP	O	B-Ac2
and	CC	O	O
slice	VV0	O	B-Ac
thickly	RR	O	O
to	TO	O	B-Ac2
make	VV0	O	I-Ac2
wedges	NN2	O	B-Sf
.	.	O	O
Choose	VV0	O	B-Ac
a	AT1	O	O
seasoning	NN1	O	B-F
such	DA	O	O
as	CSA	O	O
paprika	NN1	O	B-F
,	,	O	O
garlic	NN1	O	B-F
salt	NN1	O	I-F
,	,	O	O
mixed	VVN	O	B-Ac
herbs	NN2	O	B-F
,	,	O	O
or	CC	O	O
curry	NN1	O	B-F
powder	NN1	O	I-F
.	.	O	O
Pour	VV0	O	B-Ac
the	AT	O	O
seasoning	NN1	O	B-F
into	II	O	O
a	AT1	O	O
bowl	NN1	O	B-T
,	,	O	O
and	CC	O	O
coat	VV0	O	B-Ac
the	AT	O	O
potato	NN1	O	B-F
wedges	NN2	O	I-F
lightly	RR	O	O
.	.	O	O
Place	VV0	O	B-Ac
them	PPHO2	O	B-F
on	II	O	O
a	AT1	O	O
baking	NN1	O	B-T
tray	NN1	O	I-T
and	CC	O	O
drizzle	VV0	O	B-Ac
lightly	RR	O	O
with	IW	O	O
oil	NN1	O	B-F
.	.	O	O
Bake	VV0	O	B-Ac
in	II	O	O
the	AT	O	O
preheated	JJ	O	B-Ac
oven	NN1	O	B-T
until	ICS	O	O
brown	JJ	O	B-Sf
and	CC	O	O
crispy	NN1	O	B-Sf
on	II	O	O
the	AT	O	O
outside	JJ	O	B-F
and	CC	O	O
fluffy	JJ	O	B-Sf
in	II	O	O
the	AT	O	O
middle	NN1	O	B-F
,	,	O	O
about	RG	O	B-D
30	MC	O	I-D
minutes	NNT2	O	I-D
,	,	O	O
depending	VVG	O	O
on	II	O	O
your	APP$	O	O
oven	NN1	O	O
.	.	O	O

Put	VV0	O	B-Ac
all	DB	O	O
items	NN2	O	B-F
in	II	O	O
the	AT	O	O
blender	NN1	O	B-T
and	CC	O	O
mix	VV0	O	B-Ac
on	II	O	O
High	NP1	O	B-St
for	IF	O	O
around	II	O	B-D
30	MC	O	I-D
seconds	NNT2	O	I-D
.	.	O	O
Serve	VV0	O	B-Ac
in	II	O	O
a	AT1	O	O
tall	JJ	O	B-T
glass	NN1	O	I-T
with	IW	O	O
a	AT1	O	O
straw	NN1	O	B-T
,	,	O	O
and	CC	O	O
enjoy	VV0	O	O
!	!	O	O

Stir	VV0	O	B-Ac
together	RR	O	I-Ac
the	AT	O	O
cream	NN1	O	B-Sf
style	NN	O	I-Sf
corn	NN1	O	B-F
,	,	O	O
cream	NN1	O	B-F
of	IO	O	O
chicken	NN	O	B-F
soup	NN1	O	I-F
,	,	O	O
single	JJ	O	B-F
cream	NN1	O	I-F
,	,	O	O
crumbled	JJ	O	B-Ac
bacon	NN1	O	B-F
,	,	O	O
spring	NN1	O	B-F
onions	NN2	O	I-F
and	CC	O	O
cayenne	NN1	O	B-F
pepper	NN1	O	I-F
in	II	O	O
a	AT1	O	O
saucepan	NN1	O	B-T
.	.	O	O
Bring	VV0	O	B-Ac
to	II	O	I-Ac
a	AT1	O	I-Ac
simmer	VV0	O	I-Ac
over	II	O	O
medium-high	JJ	O	B-St
heat	NN1	O	B-T
,	,	O	O
then	RR	O	O
stir	VV0	O	B-Ac
in	II	O	O
cream	NN1	O	B-F
cheese	NN1	O	I-F
until	ICS	O	O
melted	VVN	O	B-Sf
.	.	O	O
Add	VV0	O	B-Ac
the	AT	O	O
prawns	NN2	O	B-F
and	CC	O	O
cook	VV0	O	B-Ac
a	AT1	O	B-D
minute	NNT1	O	I-D
or	CC	O	I-D
two	MC	O	I-D
to	TO	O	B-Ac2
heat	VV0	O	I-Ac2
through	RP	O	I-Ac2
.	.	O	O

Preheat	VV0	O	B-Ac
oven	NN1	O	B-T
to	II	O	O
180	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
4	MC	O	I-St
.	.	O	O
Grease	VV0	O	B-Ac
a	AT1	O	O
20x30cm	NNU	O	B-St
baking	NN1	O	B-T
dish	NN1	O	I-T
.	.	O	O
In	II	O	O
a	AT1	O	O
large	JJ	O	B-St
bowl	NN1	O	B-T
,	,	O	O
cream	VV0	O	B-Ac
together	RR	O	I-Ac
200g	NNU	O	B-Q
sugar	NN1	O	B-F
and	CC	O	O
110g	NNU	O	B-Q
of	IO	O	O
softened	VVN	O	B-Ac
butter	VV0	O	B-F
until	ICS	O	O
smooth	JJ	O	B-Sf
.	.	O	O
Beat	VV0	O	B-Ac
in	II	O	O
eggs	NN2	O	B-F
one	MC1	O	O
at	II	O	O
a	AT1	O	O
time	NNT1	O	O
,	,	O	O
then	RR	O	O
stir	VV0	O	B-Ac
in	II	O	O
the	AT	O	O
chocolate	NN1	O	B-F
sauce	NN1	O	I-F
.	.	O	O
Stir	VV0	O	B-Ac
in	II	O	O
the	AT	O	O
flour	NN1	O	B-F
until	ICS	O	O
just	RR	O	O
blended	VVN	O	B-Sf
.	.	O	O
Spread	VV0	O	B-Ac
the	AT	O	O
brownie	NP1	O	B-F
mixture	NN1	O	I-F
evenly	RR	O	O
into	II	O	O
the	AT	O	O
prepared	VVN	O	B-Ac
dish	NN1	O	B-T
.	.	O	O
Bake	VV0	O	B-Ac
for	IF	O	O
25	MC	O	B-D
to	II	O	I-D
30	MC	O	I-D
minutes	NNT2	O	I-D
in	II	O	O
the	AT	O	O
preheated	JJ	O	B-Ac
oven	NN1	O	B-T
,	,	O	O
or	CC	O	O
until	ICS	O	O
top	VV0	O	B-F
springs	NN2	O	B-Af
back	RL	O	I-Af
when	RRQ	O	O
lightly	RR	O	O
touched	VVN	O	B-Ac
.	.	O	O
Cool	VV0	O	B-Ac
completely	RR	O	O
in	II	O	O
the	AT	O	O
dish	NN1	O	B-T
.	.	O	O
In	II	O	O
a	AT1	O	O
small	JJ	O	B-St
bowl	NN1	O	B-T
,	,	O	O
beat	VV0	O	B-Ac
the	AT	O	O
icing	NN1	O	B-F
sugar	NN1	O	I-F
,	,	O	O
110g	NNU	O	B-Q
butter	NN	O	B-F
and	CC	O	O
creme	NN1	O	B-F
de	NP1	O	I-F
menthe	NN1	O	I-F
until	ICS	O	O
smooth	JJ	O	B-Sf
.	.	O	O
Spread	VV0	O	B-Ac
evenly	RR	O	O
over	II	O	O
the	AT	O	O
cooled	VVN	O	B-Ac
brownies	NN2	O	B-F
,	,	O	O
then	RR	O	O
chill	VV0	O	B-Ac
until	ICS	O	O
set	NN1	O	B-Sf
.	.	O	O
In	II	O	O
a	AT1	O	O
small	JJ	O	B-St
bowl	NN1	O	B-T
over	II	O	O
simmering	VVG	O	B-Ac
water	NN1	O	B-T
,	,	O	O
or	CC	O	O
in	II	O	O
the	AT	O	O
microwave	NN1	O	B-T
,	,	O	O
melt	VV0	O	B-Ac
the	AT	O	O
remaining	VVG	O	B-Q
90g	NNU	O	B-Q
of	IO	O	O
butter	NN	O	B-F
and	CC	O	O
the	AT	O	O
chocolate	NN1	O	B-F
,	,	O	O
stirring	VVG	O	B-Ac
occasionally	RR	O	O
until	ICS	O	O
smooth	JJ	O	B-Sf
.	.	O	O
Allow	VV0	O	B-Ac
to	TO	O	O
cool	VV0	O	B-Af
slightly	RR	O	O
,	,	O	O
then	RR	O	O
spread	VVN	O	B-Ac
over	II	O	O
the	AT	O	O
top	NN	O	B-F
of	IO	O	O
the	AT	O	O
mint	NN1	O	B-F
layer	NN1	O	I-F
.	.	O	O
Cover	VV0	O	B-Ac
,	,	O	O
and	CC	O	O
chill	VV0	O	B-Ac
for	IF	O	O
at	II	O	B-D
least	RR	O	I-D
1	MC	O	I-D
hour	NNT1	O	I-D
before	ICS	O	O
cutting	VVG	O	B-Ac
into	II	O	O
squares	NN2	O	B-Sf
.	.	O	O

Using	VVG	O	B-Ac
a	AT1	O	O
kitchen	NN1	O	B-T
scissors	NN2	O	I-T
,	,	O	O
cut	VV0	O	B-Ac
the	AT	O	O
liquorice	JJ	O	B-F
bootlace	NN1	O	I-F
into	II	O	O
eight	MC	O	B-Q
legs	NN2	O	B-Sf
.	.	O	O
Insert	VV0	O	B-Ac
4	MC	O	B-Q
pieces	NN2	O	I-Q
of	IO	O	O
liquorice	JJ	O	B-F
bootlace	NN1	O	I-F
into	II	O	O
either	DD1	O	B-Sf
side	NN1	O	B-F
of	IO	O	O
each	DD1	O	O
Mini	JJ	O	B-F
Oreo&reg	NP1	O	I-F
;	AT	O	O
.	.	O	O
Using	VVG	O	B-Ac
ready-prepared	JJ	O	B-Sf
decorating	VVG	O	B-F
icing	NN1	O	I-F
,	,	O	O
pipe	VV0	O	B-Ac
2	MC	O	B-Sf
small	JJ	O	I-Sf
dots	NN2	O	B-Sf
for	IF	O	O
eyes	NN2	O	B-Sf
on	II	O	O
each	DD1	O	O
Mini	JJ	O	B-F
Oreo&reg	RR	O	I-F
;	CC	O	O
.	.	O	O

Preheat	VV0	O	B-Ac
oven	NN1	O	B-T
to	II	O	O
200属C	NP1	O	B-St
fan	NN1	O	B-St
(	(	O	O
220	MC	O	B-St
C	ZZ1	O	I-St
without	IW	O	B-St
fan	NN1	O	I-St
)	)	O	O
.	.	O	O
Line	VV0	O	B-Ac
large	JJ	O	B-St
flat	JJ	O	B-St
baking	NN1	O	B-T
tray	NN1	O	I-T
with	IW	O	O
baking	NN1	O	B-T
parchment	NN1	O	I-T
.	.	O	O
Whisk	VV0	O	B-Ac
150ml	NNU	O	B-Q
milk	NN1	O	B-F
,	,	O	O
the	AT	O	O
cream	NN1	O	B-F
and	CC	O	O
egg	NN1	O	B-F
together	RR	O	O
until	ICS	O	O
well	NN1	O	O
combined	VVN	O	B-Af
.	.	O	O
Combine	VV0	O	B-Ac
flour	NN1	O	B-F
,	,	O	O
sugar	NN1	O	B-F
,	,	O	O
dates	VVZ	O	B-F
and	CC	O	O
lemon	NN1	O	B-F
rind	NN1	O	I-F
in	II	O	O
a	AT1	O	O
large	JJ	O	B-St
bowl	NN1	O	B-T
.	.	O	O
Add	VV0	O	B-Ac
milk	NN1	O	B-F
mixture	NN1	O	I-F
and	CC	O	O
stir	VV0	O	B-Ac
gently	RR	O	O
to	II	O	O
a	AT1	O	O
soft	JJ	O	B-Sf
dough	NN1	O	B-F
,	,	O	O
adding	VVG	O	B-Ac
remaining	VVG	O	B-Q
milk	NN1	O	B-F
if	CS	O	O
necessary	JJ	O	O
.	.	O	O
Turn	VV0	O	B-Ac
onto	II	O	O
a	AT1	O	O
lightly	RR	O	O
floured	VVN	O	B-Ac
surface	NN1	O	B-T
and	CC	O	O
knead	VV0	O	B-Ac
gently	RR	O	O
until	ICS	O	O
dough	NN1	O	B-F
comes	VVZ	O	B-Af
together	RR	O	I-Af
.	.	O	O
Press	NP1	O	B-Ac
dough	NN1	O	B-F
out	RP	O	B-Ac2
to	II	O	O
2cm	NP1	O	B-Sf
thick	JJ	O	I-Sf
.	.	O	O
Cut	VV0	O	B-Ac
scones	NN2	O	B-F
from	II	O	O
dough	NN1	O	B-F
and	CC	O	O
place	VV0	O	B-Ac
onto	II	O	O
tray	NN1	O	B-T
flat-side	NN1	O	B-F
up	RP	O	B-Ac2
.	.	O	O
Press	NP1	O	B-Ac
dough	NN1	O	B-F
together	RR	O	O
gently	RR	O	O
and	CC	O	O
repeat	VV0	O	B-Ac
using	VVG	O	B-Ac
the	AT	O	O
remaining	VVG	O	B-Q
dough	NN1	O	B-F
.	.	O	O
Brush	NP1	O	B-Ac
the	AT	O	O
tops	NN2	O	B-F
with	IW	O	O
milk	NN1	O	B-F
and	CC	O	O
sprinkle	VV0	O	B-Ac
with	IW	O	O
a	AT1	O	O
little	DA1	O	B-Q
sugar	NN1	O	B-F
.	.	O	O
Bake	VV0	O	B-Ac
12-15	MC	O	B-D
minutes	NNT2	O	I-D
until	ICS	O	O
golden	JJ	O	B-Sf
and	CC	O	O
well	NN1	O	O
risen	VVN	O	B-Sf
.	.	O	O
Serve	VV0	O	B-Ac
hot	JJ	O	B-Sf
with	IW	O	O
jam	NN1	O	B-F
and	CC	O	O
cream	NN1	O	B-F
.	.	O	O

In	II	O	O
a	AT1	O	O
medium	JJ	O	B-St
bowl	NN1	O	B-T
,	,	O	O
combine	VV0	O	B-Ac
milk	NN1	O	B-F
and	CC	O	O
lemon	NN1	O	B-F
juice	NN1	O	I-F
.	.	O	O
Add	VV0	O	B-Ac
cod	NN1	O	B-F
fillets	NN2	O	B-F
and	CC	O	O
marinate	VV0	O	B-Ac
5	MC	O	B-D
minutes	NNT2	O	I-D
.	.	O	O
Heat	VV0	O	B-Ac
oil	NN1	O	B-F
in	II	O	O
large	JJ	O	B-St
heavy	JJ	O	B-St
frying	VVG	O	B-T
pan	NN1	O	I-T
over	II	O	O
medium	JJ	O	B-St
heat	NN1	O	B-T
.	.	O	O
In	II	O	O
a	AT1	O	O
shallow	JJ	O	B-St
bowl	NN1	O	B-T
,	,	O	O
mix	VV0	O	B-Ac
together	RR	O	I-Ac
polenta	NN2	O	B-F
and	CC	O	O
flour	NN1	O	B-F
.	.	O	O
Season	VV0	O	B-Ac
with	IW	O	O
paprika	NN1	O	B-F
,	,	O	O
black	JJ	O	B-F
pepper	NN1	O	I-F
,	,	O	O
salt	NN1	O	B-F
,	,	O	O
garlic	NN1	O	B-F
granules	NN2	O	I-F
,	,	O	O
thyme	NN1	O	B-F
and	CC	O	O
cayenne	NN1	O	B-F
pepper	NN1	O	I-F
.	.	O	O
Dredge	VV0	O	B-Ac
fish	NN	O	B-F
in	II	O	O
polenta	NN2	O	B-F
mixture	VV0	O	I-F
Fry	NP1	O	B-Ac
cod	NN1	O	B-F
fillets	NN2	O	B-F
in	II	O	O
hot	JJ	O	B-Sf
oil	NN1	O	B-F
until	ICS	O	O
golden	JJ	O	B-Sf
brown	JJ	O	I-Sf
.	.	O	O

Toss	VV0	O	B-Ac
the	AT	O	O
cabbage	NN1	O	B-F
and	CC	O	O
carrots	NN2	O	B-F
with	IW	O	O
salt	NN1	O	B-F
together	RR	O	O
in	II	O	O
a	AT1	O	O
colander	NN1	O	B-T
set	VVN	O	B-Ac
over	II	O	O
medium	JJ	O	B-St
bowl	NN1	O	B-T
.	.	O	O
Let	VV0	O	B-Ac
it	PPH1	O	B-F
stand	VV0	O	B-Af
until	ICS	O	O
cabbage	NN1	O	B-F
wilts	VVZ	O	B-Af
,	,	O	O
at	II	O	B-D
least	RR	O	I-D
1	MC	O	I-D
hour	NN1	O	I-D
and	CC	O	I-D
up	RP	O	I-D
to	II	O	I-D
4	MC	O	I-D
hours	NNT2	O	I-D
.	.	O	O
Dump	VV0	O	B-Ac
the	AT	O	O
wilted	VVN	O	B-Ac
cabbage	NN1	O	B-F
and	CC	O	O
carrots	NN2	O	B-F
into	II	O	O
the	AT	O	O
bowl	NN1	O	B-T
.	.	O	O
Rinse	VV0	O	B-Ac
thoroughly	RR	O	I-Ac
in	II	O	O
cold	JJ	O	B-Sf
water	NN1	O	B-F
(	(	O	O
ice	NN1	O	O
water	NN1	O	O
if	CS	O	O
serving	VVG	O	O
slaw	NN1	O	O
immediately	RR	O	O
)	)	O	O
.	.	O	O
Pour	VV0	O	B-Ac
the	AT	O	O
vegetables	NN2	O	B-F
back	RL	O	O
into	II	O	O
the	AT	O	O
colander	NN1	O	B-T
,	,	O	O
pressing	VVG	O	B-Ac
(	(	O	O
but	CCB	O	O
not	XX	O	O
squeezing	VVG	O	O
)	)	O	O
on	II	O	O
them	PPHO2	O	B-F
to	TO	O	B-Ac2
drain	VV0	O	I-Ac2
.	.	O	O
Pat	NP1	O	B-Ac
dry	JJ	O	B-Sf
with	IW	O	O
kitchen	NN1	O	B-T
paper	NN1	O	I-T
.	.	O	O
(	(	O	O
Can	VM	O	O
be	VB0	O	O
stored	VVN	O	B-Ac
in	II	O	O
a	AT1	O	O
zipper-lock	NN1	O	B-St
bag	NN1	O	B-T
and	CC	O	O
refrigerated	VVN	O	B-Ac
overnight	RR	O	B-D
.	.	O	O
)	)	O	O
Pour	VV0	O	B-Ac
the	AT	O	O
cabbage	NN1	O	B-F
and	CC	O	O
carrots	NN2	O	B-F
back	RL	O	O
again	RR	O	O
into	II	O	O
bowl	NN1	O	B-T
.	.	O	O
Add	VV0	O	B-Ac
the	AT	O	O
onion	NN1	O	B-F
,	,	O	O
mayonnaise	NN1	O	B-F
and	CC	O	O
vinegar	NN1	O	B-F
;	;	O	O
toss	VV0	O	B-Ac
to	TO	O	I-Ac
coat	VV0	O	I-Ac
.	.	O	O
Season	VV0	O	B-Ac
with	IW	O	O
pepper	NN1	O	B-F
.	.	O	O
Cover	VV0	O	B-Ac
and	CC	O	O
refrigerate	VV0	O	B-Ac
until	ICS	O	O
ready	JJ	O	B-Ac
to	TO	O	I-Ac
serve	VV0	O	I-Ac
.	.	O	O

In	II	O	O
a	AT1	O	O
jug	NN1	O	B-T
or	CC	O	O
bowl	NN1	O	B-T
mix	VV0	O	B-Ac
all	DB	O	O
three	MC	O	B-Sf
drinks	NN2	O	B-F
together	RR	O	B-Ac2
and	CC	O	O
serve	VV0	O	B-Ac
in	II	O	O
a	AT1	O	O
cocktail	NN1	O	B-T
glass	NN1	O	I-T
,	,	O	O
garnish	VV0	O	B-Ac
with	IW	O	O
lime	NN1	O	B-F
.	.	O	O

Preheat	VV0	O	B-Ac
the	AT	O	O
oven	NN1	O	B-T
to	II	O	O
180	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
4	MC	O	I-St
.	.	O	O
Carefully	RR	O	O
cut	VV0	O	B-Ac
the	AT	O	O
pumpkin	NN1	O	B-F
in	II	O	O
half	DB	O	B-Sf
and	CC	O	O
remove	VV0	O	B-Ac
the	AT	O	O
seeds	NN2	O	B-F
.	.	O	O
Place	NP1	O	B-Ac
cut	NN1	O	B-Sf
side	NN1	O	I-Sf
up	RP	O	I-Sf
on	II	O	O
a	AT1	O	O
baking	NN1	O	B-T
tray	NN1	O	I-T
and	CC	O	O
drizzle	VV0	O	B-Ac
with	IW	O	O
1	MC	O	B-Q
tablespoon	NN1	O	I-Q
olive	NN1	O	B-F
oil	NN1	O	I-F
.	.	O	O
Bake	VV0	O	B-Ac
for	IF	O	O
1	MC	O	B-D
hour	NNT1	O	I-D
until	ICS	O	O
the	AT	O	O
pumpkin	NN1	O	B-F
is	VBZ	O	O
tender	JJ	O	B-Sf
.	.	O	O
Remove	VV0	O	B-Ac
from	II	O	O
the	AT	O	O
oven	NN1	O	B-T
and	CC	O	O
allow	VV0	O	B-Ac
to	TO	O	I-Ac
cool	VV0	O	I-Ac
so	PN	O	O
that	CST	O	O
it	PPH1	O	O
can	VM	O	O
be	VB0	O	O
handled	VVN	O	O
easily	RR	O	O
.	.	O	O
Remove	VV0	O	B-Ac
and	CC	O	O
discard	VV0	O	B-Ac
the	AT	O	O
skin	NN1	O	B-F
and	CC	O	O
cut	VV0	O	B-Ac
the	AT	O	O
pumpkin	NN1	O	B-F
flesh	NN1	O	I-F
into	II	O	O
cubes	NN2	O	B-Sf
.	.	O	O
In	II	O	O
the	AT	O	O
meantime	NN1	O	O
,	,	O	O
cook	VV0	O	B-Ac
and	CC	O	O
stir	VV0	O	B-Ac
the	AT	O	O
onion	NN1	O	B-F
until	ICS	O	O
soft	JJ	O	B-Sf
.	.	O	O
Add	VV0	O	B-Ac
chopped	VVN	O	B-Ac
orange	JJ	O	B-F
segments	NN2	O	I-F
followed	VVN	O	O
by	II	O	O
the	AT	O	O
pumpkin	NN1	O	B-F
cubes	NN2	O	I-F
and	CC	O	O
ginger	NN1	O	B-F
.	.	O	O
Add	VV0	O	B-Ac
honey	NN1	O	B-F
and	CC	O	O
mix	VV0	O	B-Ac
,	,	O	O
taking	VVG	O	O
care	NN1	O	O
not	XX	O	O
to	TO	O	O
break	VV0	O	O
up	RP	O	O
the	AT	O	O
pumpkin	NN1	O	O
pieces	NN2	O	O
.	.	O	O
Add	VV0	O	B-Ac
soya	NN1	O	B-F
sauce	NN1	O	I-F
and	CC	O	O
bring	VV0	O	B-Ac
to	II	O	I-Ac
the	AT	O	I-Ac
boil	NN1	O	I-Ac
then	RR	O	O
take	VV0	O	B-Ac
off	RP	O	I-Ac
the	AT	O	O
heat	NN1	O	B-T
.	.	O	O
Serve	VV0	O	B-Ac
with	IW	O	O
rice	NN1	O	B-F
,	,	O	O
bulgur	NN1	O	B-F
or	CC	O	O
couscous	JJ	O	B-F
for	IF	O	O
a	AT1	O	O
complete	JJ	O	O
meal	NN1	O	O
.	.	O	O

Rinse	VV0	O	B-Ac
and	CC	O	O
drain	VV0	O	B-Ac
glutinous	JJ	O	B-F
black	JJ	O	I-F
rice	NN1	O	I-F
and	CC	O	O
glutinous	JJ	O	B-F
white	JJ	O	I-F
rice	NN1	O	I-F
,	,	O	O
then	RR	O	O
combine	VV0	O	B-Ac
with	IW	O	O
sugar	NN1	O	B-F
and	CC	O	O
water	NN1	O	B-F
in	II	O	O
a	AT1	O	O
large	JJ	O	B-St
saucepan	NN1	O	B-T
.	.	O	O
Bring	VV0	O	B-Ac
to	II	O	I-Ac
the	AT	O	I-Ac
boil	NN1	O	I-Ac
over	II	O	O
high	JJ	O	B-T
heat	NN1	O	I-T
,	,	O	O
stirring	VVG	O	B-Ac
frequently	RR	O	O
.	.	O	O
Reduce	VV0	O	B-Ac
heat	NN1	O	B-T
to	II	O	O
medium-low	JJ	O	B-St
.	.	O	O
Cover	VV0	O	B-Ac
and	CC	O	O
cook	VV0	O	B-Ac
until	ICS	O	O
rice	NN1	O	B-F
is	VBZ	O	O
tender	JJ	O	B-Sf
and	CC	O	O
creamy	JJ	O	B-Sf
,	,	O	O
stirring	VVG	O	B-Ac
occasionally	RR	O	O
,	,	O	O
about	RG	O	B-D
45	MC	O	I-D
minutes	NNT2	O	I-D
.	.	O	O
Stir	VV0	O	B-Ac
in	II	O	O
coconut	NN1	O	B-F
cream	NN1	O	I-F
and	CC	O	O
vanilla	NN1	O	B-F
extract	NN1	O	I-F
.	.	O	O
Serve	VV0	O	B-Ac
warm	JJ	O	B-Sf
.	.	O	O

Preheat	VV0	O	B-Ac
oven	NN1	O	B-T
to	II	O	O
160	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
mark	NN1	O	I-St
3	MC	O	I-St
.	.	O	O
Cream	VV0	O	B-Ac
butter	NN	O	B-F
and	CC	O	O
brown	JJ	O	B-F
sugar	NN1	O	I-F
.	.	O	O
Add	VV0	O	B-Ac
400g	NNU	O	B-Q
to	II	O	I-Q
500g	NNU	O	I-Q
flour	NN1	O	B-F
.	.	O	O
Mix	VV0	O	B-Ac
well	RP	O	O
.	.	O	O
Sprinkle	VV0	O	B-Ac
board	NN1	O	B-T
with	IW	O	O
the	AT	O	O
remaining	VVG	O	B-Q
flour	NN1	O	B-F
.	.	O	O
Knead	VV0	O	B-Ac
for	IF	O	O
5	MC	O	B-D
minutes	NNT2	O	I-D
,	,	O	O
adding	VVG	O	B-Ac
enough	DD	O	B-Q
flour	NN1	O	B-F
to	TO	O	B-Ac2
make	VV0	O	I-Ac2
a	AT1	O	O
soft	JJ	O	B-Sf
dough	NN1	O	B-F
.	.	O	O
Roll	VV0	O	B-Ac
to	II	O	O
1cm	NP1	O	B-Sf
(	(	O	O
1/2	MC	O	B-Sf
in	II	O	I-Sf
)	)	O	O
thickness	NN1	O	B-F
.	.	O	O
Cut	VV0	O	B-Ac
into	II	O	O
7x2cm	NNU	O	B-Sf
(	(	O	O
3x1	NN1	O	B-Sf
in	II	O	I-Sf
)	)	O	O
strips	NN2	O	B-Sf
.	.	O	O
Prick	VV0	O	B-Ac
with	IW	O	O
fork	NN1	O	B-T
and	CC	O	O
place	VV0	O	B-Ac
on	II	O	O
ungreased	JJ	O	B-St
baking	NN1	O	B-T
trays	NN2	O	I-T
.	.	O	O
Bake	VV0	O	B-Ac
in	II	O	O
preheated	JJ	O	B-Ac
oven	NN1	O	B-T
for	IF	O	O
20	MC	O	B-D
to	II	O	I-D
25	MC	O	I-D
minutes	NNT2	O	I-D
.	.	O	O

Grease	NN1	O	B-Ac
two	MC	O	B-Q
23cm	NNU	O	B-St
round	JJ	O	B-T
cake	NN1	O	B-T
tins	NN2	O	I-T
.	.	O	O
Preheat	VV0	O	B-Ac
oven	NN1	O	B-T
to	II	O	O
180	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
4	MC	O	I-St
.	.	O	O
Make	VV0	O	B-Ac
a	AT1	O	O
paste	NN1	O	B-F
with	IW	O	O
the	AT	O	O
cocoa	NN1	O	B-F
and	CC	O	O
food	NN1	O	B-F
colouring	NN1	O	I-F
.	.	O	O
Set	VV0	O	B-Ac
aside	RL	O	I-Ac
.	.	O	O
Combine	VV0	O	B-Ac
the	AT	O	O
buttermilk	NN1	O	B-F
,	,	O	O
salt	NN1	O	B-F
and	CC	O	O
1	MC	O	B-Q
teaspoon	NN1	O	I-Q
vanilla	NN1	O	B-F
.	.	O	O
Set	VV0	O	B-Ac
aside	RL	O	I-Ac
.	.	O	O
In	II	O	O
a	AT1	O	O
large	JJ	O	B-St
bowl	NN1	O	B-T
,	,	O	O
cream	VV0	O	B-Ac
together	RR	O	I-Ac
the	AT	O	O
butter	NN	O	B-F
and	CC	O	O
sugar	NN1	O	B-F
until	ICS	O	O
light	NN1	O	B-Sf
and	CC	O	O
fluffy	JJ	O	B-Sf
.	.	O	O
Beat	VV0	O	B-Ac
in	II	O	O
the	AT	O	O
eggs	NN2	O	B-F
one	MC1	O	O
at	II	O	O
a	AT1	O	O
time	NNT1	O	O
,	,	O	O
then	RR	O	O
stir	VV0	O	B-Ac
in	II	O	O
the	AT	O	O
cocoa	NN1	O	B-F
mixture	NN1	O	I-F
.	.	O	O
Beat	VV0	O	B-Ac
in	II	O	O
the	AT	O	O
buttermilk	NN1	O	B-F
mixture	NN1	O	I-F
alternately	RR	O	O
with	IW	O	O
the	AT	O	O
flour	NN1	O	B-F
,	,	O	O
mixing	VVG	O	B-Ac
each	DD1	O	O
time	NNT1	O	O
.	.	O	O
Stir	VV0	O	B-Ac
together	RR	O	I-Ac
bicarbonate	JJ	O	B-F
of	IO	O	I-F
soda	NN1	O	I-F
and	CC	O	O
vinegar	NN1	O	B-F
,	,	O	O
then	RR	O	O
gently	RR	O	O
fold	VV0	O	B-Ac
this	DD1	O	B-F
into	II	O	O
the	AT	O	B-Ac2
cake	NN1	O	B-F
mixture	NN1	O	I-F
.	.	O	O
Pour	VV0	O	B-Ac
the	AT	O	O
mixture	NN1	O	B-F
evenly	RR	O	O
into	II	O	O
the	AT	O	O
2	MC	O	B-Q
cake	NN1	O	B-T
tins	NN2	O	I-T
.	.	O	O
Bake	VV0	O	B-Ac
in	II	O	O
the	AT	O	O
preheated	JJ	O	B-Ac
oven	NN1	O	B-T
for	IF	O	O
30	MC	O	B-D
minutes	NNT2	O	I-D
,	,	O	O
or	CC	O	O
until	ICS	O	O
a	AT1	O	O
skewer	NN1	O	B-T
inserted	VVN	O	B-Ac
into	II	O	O
the	AT	O	O
centre	NN1	O	B-F
of	IO	O	O
the	AT	O	O
cake	NN1	O	B-F
comes	VVZ	O	B-At
out	RP	O	I-At
clean	JJ	O	B-St
.	.	O	O
Allow	VV0	O	B-Ac
to	TO	O	O
cool	VV0	O	B-Af
completely	RR	O	O
before	ICS	O	O
frosting	VVG	O	B-Af
.	.	O	O
Refrigerate	NP1	O	B-Ac
until	ICS	O	O
ready	JJ	O	B-Sf
to	TO	O	O
serve	VV0	O	B-Ac
.	.	O	O
To	TO	O	B-Ac
make	VV0	O	I-Ac
icing	NN1	O	B-F
:	:	O	O
In	II	O	O
a	AT1	O	O
saucepan	NN1	O	B-T
,	,	O	O
combine	VV0	O	B-Ac
the	AT	O	O
milk	NN1	O	B-F
and	CC	O	O
flour	NN1	O	B-F
.	.	O	O
Cook	NP1	O	B-Ac
over	II	O	O
low	JJ	O	B-T
heat	NN1	O	I-T
,	,	O	O
stirring	VVG	O	B-Ac
constantly	RR	O	O
,	,	O	O
until	ICS	O	O
mixture	NN1	O	B-F
thickens	NN2	O	B-Sf
.	.	O	O
Set	VV0	O	B-Ac
aside	RL	O	I-Ac
to	TO	O	O
cool	VV0	O	B-Af
completely	RR	O	O
.	.	O	O
Cream	VV0	O	B-Ac
together	RR	O	I-Ac
butter	NN	O	B-F
,	,	O	O
200g	NNU	O	B-Q
sugar	NN1	O	B-F
and	CC	O	O
1	MC	O	B-Q
teaspoon	NN1	O	I-Q
vanilla	NN1	O	B-F
until	ICS	O	O
light	NN1	O	B-Sf
and	CC	O	O
fluffy	JJ	O	B-Sf
,	,	O	O
then	RR	O	O
stir	VV0	O	B-Ac
in	II	O	O
the	AT	O	O
cooled	VVN	O	B-Ac
milk	NN1	O	B-F
and	CC	O	O
flour	NN1	O	B-F
mixture	NN1	O	I-F
,	,	O	O
beating	VVG	O	B-Ac
until	ICS	O	O
icing	NN1	O	B-F
reaches	VVZ	O	B-Af
spreading	VVG	O	B-Sf
consistency	NN1	O	O
.	.	O	O
Decorate	VV0	O	B-Ac
as	CSA	O	O
much	DA1	O	O
or	CC	O	O
as	CSA	O	O
little	DA1	O	O
as	CSA	O	O
you	PPY	O	O
like	VV0	O	O
!	!	O	O

Par-boil	NN1	O	B-Ac
the	AT	O	O
potatoes	NN2	O	B-F
by	II	O	O
adding	VVG	O	B-Ac
boiling	VVG	O	B-Sf
water	NN1	O	B-F
,	,	O	O
covering	VVG	O	B-Ac
them	PPHO2	O	B-F
and	CC	O	O
boiling	VVG	O	B-Ac
for	IF	O	O
5	MC	O	B-D
minutes	NNT2	O	I-D
.	.	O	O
Meanwhile	RR	O	O
preheat	VV0	O	B-Ac
the	AT	O	O
oven	NN1	O	B-T
to	II	O	O
240	MC	O	B-St
degrees	NN2	O	I-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
9	MC	O	I-St
.	.	O	O
Drain	VV0	O	B-Ac
the	AT	O	O
potatoes	NN2	O	B-F
and	CC	O	O
dry	JJ	O	B-Ac
on	II	O	O
some	DD	O	B-Sf
kitchen	NN1	O	B-T
paper	NN1	O	I-T
to	TO	O	O
remove	VV0	O	B-Ac
excess	JJ	O	B-Sf
water	NN1	O	B-F
.	.	O	O
Place	VV0	O	B-Ac
the	AT	O	O
potatoes	NN2	O	B-F
and	CC	O	O
peeled	VVD	O	B-Ac
garlic	NN1	O	B-F
cloves	NN2	O	I-F
in	II	O	O
a	AT1	O	O
roasting	NN1	O	B-T
tin	NN1	O	I-T
or	CC	O	O
ovenproof	JJ	O	B-T
dish	NN1	O	I-T
.	.	O	O
Add	VV0	O	B-Ac
olive	JJ	O	B-F
oil	NN1	O	I-F
or	CC	O	O
melted	VVD	O	B-Ac
goose	NN1	O	B-F
fat	NN1	O	I-F
and	CC	O	O
toss	VV0	O	B-Ac
the	AT	O	O
diced	VVN	O	B-Ac
potatoes	NN2	O	B-F
around	RL	O	O
to	TO	O	O
coat	VV0	O	B-Ac2
.	.	O	O
Sprinkle	VV0	O	B-Ac
over	II	O	O
the	AT	O	O
rosemary	NP1	O	B-F
and	CC	O	O
season	VV0	O	B-Ac
with	IW	O	O
salt	NN1	O	B-F
and	CC	O	O
pepper	NN1	O	B-F
.	.	O	O
Roast	VV0	O	B-Ac
in	II	O	O
hot	JJ	O	B-St
oven	NN1	O	B-T
for	IF	O	O
20	MC	O	B-D
minutes	NNT2	O	I-D
or	CC	O	O
until	ICS	O	O
golden	JJ	O	B-Sf
and	CC	O	O
crispy	RR	O	B-Sf

Melt	VV0	O	B-Ac
the	AT	O	O
chocolate	NN1	O	B-F
flavour	NN1	O	I-F
cake	NN1	O	I-F
covering	VVG	O	I-F
,	,	O	O
either	RR	O	O
in	II	O	O
the	AT	O	O
microwave	NN1	O	B-T
or	CC	O	O
by	II	O	O
placing	VVG	O	B-Ac
in	II	O	O
a	AT1	O	O
bowl	NN1	O	B-T
over	II	O	O
a	AT1	O	O
saucepan	NN1	O	B-T
of	IO	O	O
simmering	VVG	O	B-Sf
water	NN1	O	B-F
.	.	O	O
Be	VB0	O	O
careful	JJ	O	O
not	XX	O	O
to	II	O	O
over-cook	NN1	O	O
this	DD1	O	O
or	CC	O	O
crystals	NN2	O	O
will	VM	O	O
begin	VV0	O	O
to	TO	O	O
form	VV0	O	O
.	.	O	O
Add	VV0	O	B-Ac
the	AT	O	O
crumbs	NN2	O	B-F
and	CC	O	O
flavourings	NN2	O	B-F
to	II	O	O
the	AT	O	O
melted	VVN	O	B-Ac
cake	NN1	O	B-F
covering	VVG	O	I-F
and	CC	O	O
mix	VV0	O	B-Ac
thoroughly	RR	O	O
.	.	O	O
Leave	NN	O	B-Ac
to	TO	O	O
cool	VV0	O	B-Af
slightly	RR	O	O
.	.	O	O
Shape	VV0	O	B-Ac
the	AT	O	O
mixture	NN1	O	B-F
into	II	O	O
small	JJ	O	B-Sf
balls	NN2	O	B-F
.	.	O	O
Sprinkle	VV0	O	B-Ac
the	AT	O	O
coverings	NN2	O	B-F
of	IO	O	O
your	APP$	O	O
choice	NN1	O	O
onto	II	O	O
saucers	NN2	O	B-T
and	CC	O	O
roll	VV0	O	B-Ac
the	AT	O	O
balls	NN2	O	B-F
in	II	O	O
the	AT	O	O
coverings	NN2	O	B-F
.	.	O	O
If	CS	O	O
you	PPY	O	O
want	VV0	O	O
to	TO	O	O
drizzle	VV0	O	B-Ac
with	IW	O	O
melted	VVN	O	B-Ac
cake	NN1	O	B-F
covering	VVG	O	I-F
,	,	O	O
melt	VV0	O	B-Ac
as	CSA	O	O
per	II	O	O
the	AT	O	O
truffles	NN2	O	B-F
.	.	O	O
Place	VV0	O	B-Ac
the	AT	O	O
uncovered	VVN	O	B-Sf
truffles	NN2	O	B-F
onto	II	O	O
a	AT1	O	O
wire	NN1	O	B-T
rack	NN1	O	I-T
and	CC	O	O
dip	VV0	O	B-Ac
a	AT1	O	O
teaspoon	NN1	O	B-T
into	II	O	O
the	AT	O	O
meted	VVN	O	B-Ac
cake	NN1	O	B-F
covering	VVG	O	I-F
and	CC	O	O
drizzle	VV0	O	B-Ac
over	II	O	O
the	AT	O	O
truffles	NN2	O	B-F
(	(	O	O
this	DD1	O	O
could	VM	O	O
also	RR	O	O
be	VB0	O	O
done	JJ	O	O
using	VVG	O	O
a	AT1	O	O
piping	NN1	O	O
bag	NN1	O	O
)	)	O	O
.	.	O	O
Chill	VV0	O	B-Ac
for	IF	O	O
30	MC	O	B-D
minutes	NNT2	O	I-D
and	CC	O	O
store	VV0	O	B-Ac
in	II	O	O
an	AT1	O	O
airtight	JJ	O	B-T
container	NN1	O	I-T
.	.	O	O

Preheat	VV0	O	B-Ac
oven	NN1	O	B-T
to	II	O	O
200	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
6	MC	O	I-St
.	.	O	O
Mix	VV0	O	B-Ac
together	RR	O	I-Ac
olive	JJ	O	B-F
oil	NN1	O	I-F
,	,	O	O
salt	NN1	O	B-F
,	,	O	O
pepper	NN1	O	B-F
,	,	O	O
garlic	NN1	O	B-F
,	,	O	O
chillies	NN2	O	B-F
and	CC	O	O
vinegar	NN1	O	B-F
in	II	O	O
a	AT1	O	O
large	JJ	O	B-St
baking	NN1	O	B-T
dish	NN1	O	I-T
.	.	O	O
Swirl	VV0	O	B-Ac
the	AT	O	O
tomatoes	NN2	O	B-F
in	II	O	O
the	AT	O	O
mixture	NN1	O	B-F
to	TO	O	B-Ac2
coat	VV0	O	I-Ac2
,	,	O	O
then	RR	O	O
arrange	VV0	O	B-Ac
cut	NN1	O	B-F
side	NN1	O	I-F
up	RP	O	B-Ac2
.	.	O	O
Sprinkle	VV0	O	B-Ac
the	AT	O	O
tomatoes	NN2	O	B-F
with	IW	O	O
a	AT1	O	O
little	DA1	O	B-Q
sugar	NN1	O	B-F
and	CC	O	O
bake	VV0	O	B-Ac
in	II	O	O
preheated	JJ	O	B-Ac
oven	NN1	O	B-T
for	IF	O	O
1	MC	O	B-D
hour	NN1	O	I-D
.	.	O	O
Puree	NN1	O	B-Ac
everything	PN1	O	B-F
together	RR	O	B-Ac2
and	CC	O	O
pass	VV0	O	B-Ac
through	II	O	I-Ac
a	AT1	O	O
sieve	NN1	O	B-T
.	.	O	O
Pour	VV0	O	B-Ac
into	II	O	O
sterilised	VVN	O	B-Ac
jars	NN2	O	B-T
until	ICS	O	O
needed	VVN	O	B-Sf
.	.	O	O

Place	VV0	O	B-Ac
the	AT	O	O
sardines	NN2	O	B-F
in	II	O	O
a	AT1	O	O
bowl	NN1	O	B-T
and	CC	O	O
roughly	RR	O	O
mash	VV0	O	B-Ac
with	IW	O	O
a	AT1	O	O
fork	NN1	O	B-T
.	.	O	O
Add	VV0	O	B-Ac
in	II	O	O
all	DB	O	B-Q
of	IO	O	O
the	AT	O	O
remaining	VVG	O	B-Q
ingredients	NN2	O	B-F
and	CC	O	O
stir	VV0	O	B-Ac
well	RP	O	O
.	.	O	O
Enjoy	VV0	O	O
!	!	O	O

Preheat	VV0	O	B-Ac
oven	NN1	O	B-T
to	II	O	O
190	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
mark	NN1	O	I-St
5	MC	O	I-St
.	.	O	O
Lightly	RR	O	O
grease	VV0	O	B-Ac
a	AT1	O	O
baking	NN1	O	B-T
dish	NN1	O	I-T
.	.	O	O
Mix	VV0	O	B-Ac
together	RR	O	I-Ac
the	AT	O	O
sugar	NN1	O	B-F
and	CC	O	O
cinnamon	NN1	O	B-F
.	.	O	O
Butter	NN	O	B-Ac
5	MC	O	B-Q
slices	NN2	O	B-F
of	IO	O	O
bread	NN1	O	B-F
,	,	O	O
cut	VVN	O	B-Ac
in	II	O	O
half	DB	O	B-Sf
.	.	O	O
Layer	VV0	O	B-Ac
the	AT	O	O
bread	NN1	O	B-F
in	II	O	O
the	AT	O	O
dish	NN1	O	B-T
adding	VVG	O	B-Ac
a	AT1	O	O
handful	NN1	O	B-Q
of	IO	O	O
sultanas	NN2	O	B-F
and	CC	O	O
the	AT	O	O
sugar	NN1	O	B-F
mix	VV0	O	I-F
as	CSA	O	O
you	PPY	O	O
go	VV0	O	O
,	,	O	O
covering	VVG	O	B-Ac
each	DD1	O	O
slice	NN1	O	B-F
.	.	O	O
Mix	VV0	O	B-Ac
the	AT	O	O
milk	NN1	O	B-F
and	CC	O	O
eggs	NN2	O	B-F
together	RR	O	B-Ac2
and	CC	O	O
whisk	NN1	O	B-Ac
.	.	O	O
Pour	VV0	O	B-Ac
over	II	O	O
the	AT	O	O
bread	NN1	O	B-F
and	CC	O	O
leave	VV0	O	B-Ac
to	TO	O	O
absorb	VV0	O	B-Af
for	IF	O	O
10	MC	O	B-D
minutes	NNT2	O	I-D
.	.	O	O
Bake	VV0	O	B-Ac
in	II	O	O
the	AT	O	O
oven	NN1	O	B-T
for	IF	O	O
35	MC	O	B-D
to	II	O	I-D
45	MC	O	I-D
minutes	NNT2	O	I-D
,	,	O	O
until	ICS	O	O
the	AT	O	O
pudding	NN1	O	B-F
is	VBZ	O	O
set	VVN	O	B-Sf
and	CC	O	O
browned	VVD	O	B-Sf
.	.	O	O

Preheat	VV0	O	B-Ac
oven	NN1	O	B-T
to	II	O	O
190	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
mark	NN1	O	I-St
5	MC	O	I-St
.	.	O	O
Arrange	VV0	O	B-Ac
almonds	NN2	O	B-F
in	II	O	O
a	AT1	O	O
single	JJ	O	B-Sf
layer	NN1	O	I-Sf
on	II	O	O
a	AT1	O	O
baking	NN1	O	B-T
tray	NN1	O	I-T
.	.	O	O
Bake	VV0	O	B-Ac
5	MC	O	B-D
minutes	NNT2	O	I-D
,	,	O	O
stirring	VVG	O	B-Ac
occasionally	RR	O	O
,	,	O	O
until	ICS	O	O
fragrant	JJ	O	B-Af
and	CC	O	O
lightly	RR	O	O
toasted	VVN	O	B-Sf
.	.	O	O
In	II	O	O
a	AT1	O	O
small	JJ	O	B-St
bowl	NN1	O	B-T
,	,	O	O
mix	VV0	O	B-Ac
red	JJ	O	B-F
wine	NN1	O	I-F
vinegar	NN1	O	B-F
,	,	O	O
balsamic	JJ	O	B-F
vinegar	NN1	O	I-F
,	,	O	O
olive	JJ	O	B-F
oil	NN1	O	I-F
,	,	O	O
mustard	NN1	O	B-F
,	,	O	O
tarragon	NN1	O	B-F
,	,	O	O
salt	NN1	O	B-F
and	CC	O	O
pepper	NN1	O	B-F
.	.	O	O
In	II	O	O
a	AT1	O	O
medium	JJ	O	B-St
bowl	NN1	O	B-T
,	,	O	O
toss	VV0	O	B-Ac
the	AT	O	O
red	JJ	O	B-F
wine	NN1	O	I-F
vinegar	NN1	O	I-F
mixture	NN1	O	I-F
with	IW	O	O
the	AT	O	O
spinach	NN1	O	B-F
and	CC	O	O
mangos	NN2	O	B-F
.	.	O	O
Top	NP1	O	B-Ac
with	IW	O	O
the	AT	O	O
toasted	JJ	O	B-Ac
almonds	NN2	O	B-F
to	TO	O	O
serve	VV0	O	B-Ac
.	.	O	O

Preheat	VV0	O	B-Ac
oven	NN1	O	B-T
to	II	O	O
190	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
mark	NN1	O	I-St
5	MC	O	I-St
.	.	O	O
Halve	VV0	O	B-Ac
all	DB	O	B-Q
peppers	NN2	O	B-F
,	,	O	O
remove	VV0	O	B-Ac
seeds	NN2	O	B-F
and	CC	O	O
peel	NN1	O	B-Ac
garlic	NN1	O	B-F
.	.	O	O
Place	NNL1	O	B-Ac
peppers	NN2	O	B-F
cut	VV0	O	B-Sf
side	NN1	O	I-Sf
up	RP	O	I-Sf
in	II	O	O
shallow	JJ	O	B-St
baking	NN1	O	B-T
dish	NN1	O	I-T
.	.	O	O
Place	NNL1	O	B-Ac
one	MC1	O	B-Q
garlic	NN1	O	B-F
clove	NN1	O	I-F
in	II	O	O
each	DD1	O	O
half	DB	O	O
and	CC	O	O
squeeze	VV0	O	B-Ac
lemon	NN1	O	B-F
juice	NN1	O	I-F
generously	RR	O	O
over	II	O	O
peppers	NN2	O	B-F
.	.	O	O
Roast	VV0	O	B-Ac
for	IF	O	O
1	MC	O	B-D
hour	NN1	O	I-D
.	.	O	O
Meanwhile	RR	O	O
pour	VV0	O	B-Ac
vegetable	JJ	O	B-F
stock	NN1	O	I-F
into	II	O	O
a	AT1	O	O
2	MC	O	B-Q
litre	NNU1	O	I-Q
saucepan	NN1	O	B-T
and	CC	O	O
add	VV0	O	B-Ac
fennel	NN1	O	B-F
seeds	NN2	O	I-F
.	.	O	O
Bring	VV0	O	B-Ac
to	II	O	I-Ac
the	AT	O	I-Ac
boil	NN1	O	I-Ac
,	,	O	O
cover	NN1	O	B-Ac
and	CC	O	O
simmer	VV0	O	B-Ac
.	.	O	O
When	RRQ	O	O
peppers	NN2	O	B-F
are	VBR	O	O
done	VDN	O	B-Sf
,	,	O	O
remove	VV0	O	B-Ac
from	II	O	O
oven	NN1	O	B-T
and	CC	O	O
set	VV0	O	B-Ac
aside	RL	O	I-Ac
to	TO	O	O
cool	VV0	O	B-Af
.	.	O	O
When	RRQ	O	O
cool	JJ	O	B-Sf
enough	RGA	O	I-Sf
to	TO	O	I-Sf
touch	VV0	O	I-Sf
,	,	O	O
peel	NN1	O	B-Ac
skin	NN1	O	B-F
from	II	O	O
peppers	NN2	O	B-T
.	.	O	O
Sieve	VV0	O	B-Ac
fennel	NN1	O	B-F
seeds	NN2	O	I-F
from	II	O	O
stock	NN1	O	B-T
and	CC	O	O
return	VV0	O	B-Ac
to	II	O	I-Ac
the	AT	O	I-Ac
boil	NN1	O	I-Ac
.	.	O	O
Add	VV0	O	B-Ac
thyme	NN1	O	B-F
and	CC	O	O
simmer	VV0	O	B-Ac
15	MC	O	B-D
minutes	NNT2	O	I-D
,	,	O	O
reducing	VVG	O	B-Ac
amount	NN1	O	B-Q
of	IO	O	O
stock	NN1	O	B-F
.	.	O	O
Cut	VV0	O	B-Ac
a	AT1	O	O
large	JJ	O	B-Sf
slice	NN1	O	B-F
from	II	O	O
each	DD1	O	O
pepper	NN1	O	B-F
and	CC	O	O
dice	NN	O	B-Ac
.	.	O	O
Set	VV0	O	B-Ac
aside	RL	O	I-Ac
for	IF	O	O
garnish	NN1	O	B-F
.	.	O	O
In	II	O	O
a	AT1	O	O
blender	NN1	O	B-T
,	,	O	O
process	NN1	O	B-Ac
remaining	VVG	O	B-Q
peppers	NN2	O	B-F
,	,	O	O
garlic	NN1	O	B-F
and	CC	O	O
7	MC	O	B-Q
tablespoons	NN2	O	I-Q
stock	VV0	O	B-F
just	RR	O	O
long	JJ	O	O
enough	RGA	O	O
to	TO	O	O
chop	VV0	O	B-Ac
the	AT	O	O
peppers	NN2	O	B-F
,	,	O	O
but	CCB	O	O
not	XX	O	O
purée	VV0	O	O
them	PPHO2	O	O
;	;	O	O
you	PPY	O	O
want	VV0	O	O
to	TO	O	O
see	VV0	O	O
the	AT	O	O
different	JJ	O	O
colours	NN2	O	O
.	.	O	O
Pour	VV0	O	B-Ac
the	AT	O	O
blended	VVN	O	B-Ac
peppers	NN2	O	B-F
into	II	O	O
the	AT	O	O
stock	NN1	O	B-F
and	CC	O	O
stir	VV0	O	B-Ac
well	RP	O	O
.	.	O	O
Add	VV0	O	B-Ac
black	JJ	O	B-F
pepper	NN1	O	I-F
to	TO	O	B-Ac2
taste	VV0	O	I-Ac2
,	,	O	O
then	RR	O	O
add	VV0	O	B-Ac
diced	VVN	O	B-Ac
peppers	NN2	O	B-F
for	IF	O	O
garnish	NN1	O	B-F
,	,	O	O
and	CC	O	O
enjoy	VV0	O	O
.	.	O	O
Do	VD0	O	O
not	XX	O	O
boil	VV0	O	O
or	CC	O	O
cook	VV0	O	O
any	DD	O	O
longer	JJR	O	O
as	CSA	O	O
the	AT	O	O
colours	NN2	O	O
will	VM	O	O
fade	VV0	O	O
.	.	O	O

Preheat	VV0	O	B-Ac
the	AT	O	O
oven	NN1	O	B-T
to	II	O	O
180	MC	O	B-St
C	ZZ1	O	I-St
/	CC	O	O
Gas	NN1	O	B-St
mark	NN1	O	I-St
4	MC	O	I-St
.	.	O	O
In	II	O	O
a	AT1	O	O
large	JJ	O	B-St
bowl	NN1	O	B-T
,	,	O	O
cream	VV0	O	B-Ac
together	RR	O	I-Ac
the	AT	O	O
butter	NN	O	B-F
and	CC	O	O
sugar	NN1	O	B-F
until	ICS	O	O
smooth	JJ	O	B-Sf
.	.	O	O
Beat	VV0	O	B-Ac
in	II	O	I-Ac
the	AT	O	O
eggs	NN2	O	B-F
one	MC1	O	O
at	II	O	O
a	AT1	O	O
time	NNT1	O	O
,	,	O	O
then	RR	O	O
stir	VV0	O	B-Ac
in	II	O	I-Ac
the	AT	O	O
vanilla	NN1	O	B-F
.	.	O	O
Combine	VV0	O	B-Ac
the	AT	O	O
flour	NN1	O	B-F
,	,	O	O
cocoa	NN1	O	B-F
,	,	O	O
bicarbonate	NN1	O	B-F
of	IO	O	I-F
soda	NN1	O	I-F
and	CC	O	O
salt	NN1	O	B-F
;	;	O	O
stir	VV0	O	B-Ac
into	II	O	O
the	AT	O	O
creamed	JJ	O	B-Sf
mixture	NN1	O	B-F
.	.	O	O
Fold	NNL1	O	B-Ac
in	II	O	O
the	AT	O	O
white	JJ	O	B-F
chocolate	NN1	O	I-F
chips	NN2	O	I-F
.	.	O	O
Drop	VV0	O	B-Ac
by	II	O	O
rounded	VVN	O	B-Q
teaspoonfuls	NNU2	O	I-Q
onto	II	O	O
ungreased	JJ	O	B-St
baking	NN1	O	B-T
trays	NN2	O	I-T
.	.	O	O
Bake	VV0	O	B-Ac
for	IF	O	O
8	MC	O	B-D
to	II	O	I-D
10	MC	O	I-D
minutes	NNT2	O	I-D
in	II	O	O
the	AT	O	O
preheated	JJ	O	B-Ac
oven	NN1	O	B-T
,	,	O	O
until	ICS	O	O
cookies	NN2	O	B-F
are	VBR	O	O
set	VVN	O	B-Sf
.	.	O	O
Allow	VV0	O	B-Ac
cookies	NN2	O	B-F
to	TO	O	O
cool	VV0	O	B-Af
on	II	O	O
baking	NN1	O	B-T
tray	NN1	O	I-T
for	IF	O	O
5	MC	O	B-D
minutes	NNT2	O	I-D
before	ICS	O	O
removing	VVG	O	B-Ac
to	II	O	O
a	AT1	O	O
wire	NN1	O	B-T
rack	NN1	O	I-T
to	TO	O	O
cool	VV0	O	B-Af
completely	RR	O	O
.	.	O	O