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	<title>The Elephant Restaurant, Torquay &#187; Recipes</title>
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	<description>Michelin Star Restaurant in Torquay, Devon</description>
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		<title>Chilled asparagus soup, with lobster and coconut</title>
		<link>http://www.elephantrestaurant.co.uk/2012/chilled-asparagus-soup-with-lobster-and-coconut/</link>
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		<pubDate>Tue, 10 Apr 2012 16:41:36 +0000</pubDate>
		<dc:creator>tony</dc:creator>
				<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[&#160;&#160; INGREDIENTS: Asparagus soup: 500g of hot chicken stock 350g thin asparagus, washed and pre blended to a pulp in blender One handful of washed baby spinach 100 ml double cream 50g unsalted butter 30g corn flour, mix with a little water to form a paste Sugar to taste Lobsters:: 1x 800-900g live lobster 8 [...]]]></description>
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		<title>Ras el hanout lamb with roast onions, apricot puree, honey and sultanas</title>
		<link>http://www.elephantrestaurant.co.uk/2012/ras-el-hanout-lamb-roast-onions-apricot-puree-honey-sultanas/</link>
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		<pubDate>Tue, 21 Feb 2012 14:59:53 +0000</pubDate>
		<dc:creator>michellediederichs</dc:creator>
				<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[&#160; &#160; INGREDIENTS: Ras el hanout spiced lamb: 1 kilo of Boneless shoulder of lamb (ask your butcher to remove excess fat and sinew as well).3 tbsp veg oil 4 tbsp Ras el hanout (try to use one with rose petal in it and stay away from the more curried ones) 1 onion peeled and [...]]]></description>
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		<title>Crème Brûlée with almond, hazelnut and pistachio pastry twist</title>
		<link>http://www.elephantrestaurant.co.uk/2011/chicken-liver-parfait-with-pain-de-piece-dandelion-leaves-and-sherry-dressing/</link>
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		<pubDate>Thu, 08 Dec 2011 08:19:46 +0000</pubDate>
		<dc:creator>tony</dc:creator>
				<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[&#160; &#160; INGREDIENTS: Creme Brûlée: 12 Egg yolks. 8 oz’s caster sugar. 1 ½ pt’s Double cream. ½ pt Whole fat milk. 1 Vanilla pod deseeded. Whole nutmeg. 5 small glass bowls. Pastry Twist: 150g Puff pastry (but the best quality you can afford). 75g Chopped almonds. 75g Chopped pistachio. 75g Chopped hazelnuts. 2 Tbsp [...]]]></description>
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