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DRY. Used figuratively, it signifies that which produces nothing; as, dry exchange; dry rent; rent seek.

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TOM KERRIDGE'S SCRUMPY AND APPLE PULLED PORK PIE WITH CLOTTED CREAM MASH (serves 6) INGREDIENTS 1 onion, diced 550ml dry cider 3 Granny Smith apples, peeled and diced 1tsp English mustard 200ml chicken stock 400g pulled pork (follow Perfect Pulled Pork recipe to prepare this) 1tbsp brown sauce 1tsp sage 2tbsp chopped dried apple 200g caul fat (available from the butcher) For the pastry: 125g wholemeal flour 125g bread flour 50g semolina Pinch of mustard powder 90ml water 75g lard Egg yolks to glaze 1tsp picked thyme Pinch of sea salt For the clotted cream mash: 100g double cream 30g butter 300g dry mashed potatoes Salt and white pepper 100g clotted cream METHOD FRY the onion until soft, then add the cider, all the apples, mustard and stock.
Fish fingers INGREDIENTS: 1kg of white fish; 1 shallot finally diced; Juice and zest of one lemon; 1 bunch of chives; 4 tsp of salt; 1 tsp of pepper; 1 tbsp of dry mash METHOD: Place shallot with a small amount of olive oil and cook until soft.
FOR THE BROCCOLI FLORETS: Cook until tender For the broccoli puree: Cook broccoli until tender then blitz, pass through a chinois Ingredients Serves 4 Gnocchi: 400g dry mashed potato 125g plain flour 2 egg yolks 1tbsp chives, chopped 25g vegetarian parmesan, grated Blue cheese sauce: 50g Stathdon blue cheese 200g whipping cream Salt and pepper Courgettes: 2 medium courgettes Parmesan crisps: 100g parmesan, grated To serve: Broccoli florets Broccoli puree To serve: 1 Warm the sauce.