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Whole-Wheat Scallion Pancakes (Sides)

Another Chinese restaurant staple, this time made with whole-wheat flour (you could also use spelt flour). It’s important to cook these in a flat-bottomed frying pan and not a wok. You can make the dough ahead of time and freeze for future use.

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Quick Rémoulade (Creole Tartar Sauce)

Wonderful on crab cakes this multi-dimensional sauce can be served with all manner of fish dishes.

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