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Baked Salmon with parmesan and parsley crust |
Monday 14 January 2002 |
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At this time of year, especially after the seasonal excesses, it's quite hard to think of suitable winter food that isn't stodgy.
Cookery writer Mary Berry has a winning recipe, as she shows Anna McNamee.
Mary Berry's New Aga Cookbook" (Headline Book Publishing Ltd., priced 拢25.00, ISBN 0-7472-7357-X
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