4 large or 8 small rainbow carrots, sliced into ribbons
4 pimento red peppers, sliced into thin ribbons
2 large cucumbers, sliced into thin ribbons
200 grams (7 ounces) baby corn, halved lengthways
200 grams (7 ounces) sugar snap peas, halved lengthwise
100 grams (3.5 ounces) bean sprouts
100 grams (3.5 ounces) fresh cilantro leaves, roughly chopped
2/3 cup coconut cream
1/4 cup finely chopped cilantro
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon freshly grated ginger
1 teaspoon sugar
2 cloves garlic, crushed
2 spring onions, very finely chopped
14 drops Tabasco sauce
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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Take a sweet trip down memory lane by ogling these old-school candy bars and confections.