Sunshine LEGEND 3500, LEGEND 4500, LEGEND 5500 User Manual

USER GUIDE

&ACCESSORIES

Sunshine Lifestyle Products Ltd,

Unit C, Oakwood,

Oakfield Industrial Estate,

Eynsham, Witney OX8 1TT England.

Tel: [phone]
Fax: [phone]

E-mail: [e-mail]

Web: www.sunshinebbq.co.uk

LEGEND 3500/4500/5500 BARBECUES

CONGRATULATIONS.....

on choosing a Sunshine Legend Gas Barbecue. For over 35 years the Sunshine
name has stood for innovative, well designed and high quality barbecues in
Australia, and now we are following their trend, by choosing Australia’s finest
outdoor cooking system.

In this guide, we aim to help you become familiar with the Australian way of
cooking. We want you to enjoy your Sunshine Legend to it’s full potential, and
realise what fun can be had cooking on a stylish, quality barbecue that you can
rely on every time.

Page 2.-

Direct cooking the Australian way.

An insight into how the Australians enjoy barbecued food, and the
differences to the traditional American gas barbecues.

Page 3.-

Cooking on your griddle plate.

Introducing you to the most versatile cooking surface on your BBQ,
it will make you wonder how you managed before!

Page 4.-

Cooking on your chargrill plate.

What you can expect from the most traditional form of barbecue cooking.

Page 5.- Care and cleaning of your barbecue.

Tips and advice on keeping your Sunshine barbecue in the best
possible condition.

Page 6.-

Care and cleaning of your barbecue trolley.

More tips, but this time on keeping your stylish trolley looking its best.

Page 7+8.- Sunshine accessories.

Here we give you an idea of how you can enhance the performance
of your new Sunshine barbecue.

Page 9. -

Your questions answered.

The most often asked questions we are asked by our customers.

Pages 10-14.- Sunshine recipes.

Some appetising recipes and very different ideas to give you a
taste of how different your barbecues can be from now on.

We trust this information will give you some new ideas and a basis on which to
build your enjoyment of barbecue cooking ‘the Australian way’. We may not have
the Australian climate, but we have got the best of their barbecues!

Happy cooking !

DIRECT COOKING
THE AUSTRALIAN
WAY

By using heavy-weight cast­iron cooking surfaces that are
closer to the heat source,
Australian style barbecues
have a more direct method
of cooking. The cast-iron
absorbs the heat, giving a
more even distribution.
This enables the food to be
cooked thoroughly without
excessive charring.

WHAT'S THE HURRY ?

If you’ve owned an American style barbecue before you’ll notice that the Sunshine
barbecues do not have the same forceful, roaring flames from their burners. The
heat supply is more balanced to give perfect results. Initially you may feel that
there isn’t sufficient heat, but give it a little more time to cook and you’ll find that
everything is perfectly cooked the ‘Australian’ way.

Also remember that during Spring, Autumn and Winter, or when there’s a stiff
breeze, you should allow more time for cooking.

HEAT DISTRIBUTION

Because of the nature that gas under pressure burns, you may find your Sunshine
barbecue cooks slightly hotter at the back of the cooking area. This is because the
gas is under more pressure to escape here than at the front of the burners. It is
perfectly normal, and it can be quite advantageous having a less hot cooking area
where food can be finished off, or kept warm with a more gentle heat.

THE OUTDOOR OVEN

The only time you need a lid for the Sunshine Legend barbecue is if you are
planning to do baking or roast whole joints of meat and poultry. The lid, with its
temperature gauge will enable you to obtain perfect results through indirect
convection cooking.

Welcome to Sunshine Barbecues

Cooking the Australian way

1 2

GRIDDLE COOKING

Each Sunshine barbecue has a
separate, solid cast-iron cooking
surface as well as the traditional
‘char-grill’ cooking area.

The griddle is normally hot
enough for cooking on after heating
up on ‘high’ for 10 minutes. Weather
conditions can of course vary this time.
The griddle can also be left on low and used
simply as a warming plate.

SO VERSATILE

This solid plate is the most flexible cooking area on your barbecue, it opens up a
whole new area of cooking out of doors. Firstly, you can cook everything on this
surface that you cook on the char-grill side, great for when fatty sausages or
burgers cause ‘flare-ups’ on the char-grill. You can use it as a hot plate to heat
pans of vegetables or barbecue sauces. And you can cook directly on the plate,
ideal for small items like prawns, mushrooms, onions and stir fries.

THE GREAT BRITISH BREAKFAST

This means you can also cook your authentic British breakfast. Add a little oil to
one side of your hot griddle to cook bacon, eggs, mushrooms and even fried
bread! On the other side you can heat up your pan of baked beans.

EVEN TASTIER

Of course one of the most traditional ways to use your griddle is to sear pieces of
meat on both sides before cooking them over the char-grill, sealing all of the
flavour in for the tastiest meal.

CHAR-GRILL COOKING

Char-grill cooking is traditionally
the most popular method of
barbecuing. The cast-iron
gas burners heat up the
flame tamer and ceramic
briquettes from below and
food placed on the char-grill
is then cooked by the heat emitted from
the hot briquettes. The char-grill is ready for cooking
after approximately 10 minutes on high.

BARBECUE FLAVOUR

Using this method of cooking the unique barbecue flavour comes to your food from
the juice dripping on the hot briquettes below, vapourising and then being
absorbed back into the food. This is the same way non-gas barbecues cook, using
charcoal instead of heated ceramic briquettes.

FLARE-UPS

Some cuts of meat can be excessively fatty and during cooking the fat may begin
to drip into the fire, and a flare-up may occur. The flames will die out when the fat
or oil has burnt out, during this time you can transfer food to the griddle plate and
continue cooking. To help avoid flare-ups cut away any excess fat from the meat.

Before you begin cooking always check the fat drip tray is not full and likely to
catch fire. Line the drip tray with tin-foil to make cleaning easier.

We recommend that the drip tray is emptied after every barbecue session to
avoid the risk of fat fires. If cooking for an extended period, check the drip tray
more frequently.

FAT FIRES

Should you experience a fat fire in the drip tray, simply turn off the gas at the
cylinder, then the individual burners. Do not pull out the drip tray. After 2 or 3
minutes the fire will extinguish.

IMPORTANT NOTE

Fat fires are usually caused by excessive fat in the drip tray, or by cooking very
fatty burgers, sausages or chicken legs/wings. We recommend that you cook food
with a low fat content or that has the excess fat or skin trimmed off. Although
damage caused by fat fires is not covered by the warranty, any replacement parts
can be purchased very inexpensively.

Griddle

3

Char-grill

4

CLEANING AND
CARE OF YOUR
SUNSHINE
BARBECUE
COOKING PLATES

When you have finished using
your barbecue, clean off the
cooking surfaces with a metal scraper. This is done most
easily when the cooking area is still warm, about 20 - 30
minutes after turning off the barbecue. Any debris and excess oil can
then be removed with a rag or kitchen roll. Water should only be used to
clean the cooking surfaces when they have cooled down. Water on hot cast-iron
can cause the metal to crack or break. Ensure that you oil the cast-iron cooking
surfaces with cooking oil after use. This is particularly important when putting the
barbecue away for winter storage. The next time you use your barbecue the
oil will be burnt off during the 10 minute warm up period, leaving a clean
cooking surface.

BARBECUE CASING

If you need to clean the casing of your barbecue this should be done with a soft
cloth and warm soapy water. DO NOT use a wire brush or scraper on the
barbecue’s inside, main body or drip tray, as this will remove the zinc coating that
protects it from corrosion. If you have spilt marinade on your barbecue during
cooking it is best to wipe after use as some marinades can be quite acidic, and
may affect the paint-work. Try not to wipe the paint-work when the barbecue is still
hot as this can be dangerous and the paint may become soft in some conditions.
Should there be any blemishes to the paint work, a touch-up repair kit is available.

CERAMIC BRIQUETTES

DO NOT WASH the ceramic briquettes. They can be cleaned by turning the
burners on ‘high’ for 15 minutes or so to allow the fat to burn off. Heavily
impregnated briquettes should be turned over so the dirty side faces the burners, and
burnt off in the same way.

BURNERS

It is also recommended that the gas burners are removed from the barbecue at the
start of each season and cleaned. Simply unclip the rear underside of the burner
from the barbecue and lift them out. Use a stiff wire brush to remove any surface
rust and to keep the small ports (holes) free from debris. It is quite normal for
surface rust to appear on these cast-iron burners. When clean, shake off the debris
from inside the burner and replace in barbecue.

CLEANING AND
CARE OF YOUR
BARBECUE TROLLEY

WEATHERING

As part of the natural
weathering process the
timber may leach (bleed)
a dark red-brown sap.
During the leaching process,
leaving the trolley on untreated concrete or
unsealed tiled areas should be avoided. If staining
does occur it can be removed easily by scrubbing with
warm soapy water. The sun will also bleach out the stains
over a longer period but using less ‘elbow grease’! The period of weathering is
unpredictable and is accelerated if the timber is wet. After a period of time the
leaching process ceases. Initial care should be taken when the trolley is wet that
clothing and other articles that may stain are not rubbed against the timber.

TREATMENT

Your trolley is manufactured using timber from managed Malaysian forests. It is a
heavy hardwood and is ideal for outdoor use.
During the manufacturing process the timber has been treated with a wood
preserving oil. It is recommended that further annual applications are made with
teak oil, linseed oil or other wood preserving treatments.

FITTINGS

Each year it is recommended that all metal fixings on the trolley are checked
and tightened.

CLEANING

During normal use, grease and oil from food may splash onto the trolley. This can
be rubbed into the wood to provide additional protection.
Water stains or splashes can be reduced in their appearance by rubbing over with
teak or linseed oil.

COVER

To maintain the good looks and durability of the wooden trolley and the barbecue
it is recommended that a Sunshine vinyl cover is placed over the barbecue when not
in use. Details in our accessories feature on the following pages.

Caring For Your Sunshine BBQ

5

Caring For Your Trolley

6

WOK INSERT HOT PLATE

This ingenious plate enables you to

use your wok on your barbecue to

stir-fry delicious dishes. With a

Legend 4500 or 5500 barbecue simply

remove the existing griddle or

char-grill plate (and the briquette tray)

and replace with this wok insert plate.

On the Legend 3500 barbecue the

wok plate can only replace the

char-grill plate and briquette tray.

7

Sunshine Accessories

8

LRA 0540

Wok Insert Hot Plate

Vinyl Cover for

Legend 3500 BBQ with Barrel Cooker Lid

COMP 1003

Legend 4500 BBQ with Barrel Cooker Lid

COMP 1004

Legend 5500 BBQ with Barrel Cooker Lid

COMP 1005

Gas Bottle Cover

GBC1 fits standard size gas bottle

Sunshine Accessories

SIDE BURNER

Enhance the performance of your new barbecue
by adding a side-burner. This powerful 2.5kW
side-burner is ideal for pans of vegetables,
marinades, sauces and many other
accompaniments.

The side-burner fits to the BBQ trolley in place of the
left-hand side shelf. It is simple to fit and features an
integral lift-up cover to protect it from the worst of the
weather. The Sunshine side-burner comes with a
2 year guarantee.

Side-burners are available for all Sunshine Legend barbecues.
Please ensure that you quote the correct code when ordering.

VINYL COVERS

To get the most use out of your barbecue, we recommend that you keep it on the
patio for the whole summer season. These lined vinyl covers help to protect both
the barbecue and trolley against the worst of the weather. They are made using
heavy weight vinyl and lined to prevent the barbecue ’sweating. These covers are
made to fit all size of barbecue as standard, and are available to fit all sizes of
barbecue fitted with the roasting lid.

WARMING RACK

This free standing warming
rack gives useful extra space
for keeping food warm.

Warming rack for

WR3500 Legend 3500
WR4500 Legend 4500
WR5500 Legend 5500

SB4EU

Side Burner fits

Sunshine Legend

models

BBQ TOOL HOLDER

This convenient clip-on tool holder allows you to
keep the wooden surfaces free from cooking tools
when barbecuing. It simply clips over the end of
the wooden side shelf. Fits all Legend barbecues.

TH1 Tool Holder for all Legend, PatioMate and
Heritage models.

To enhance the performance of your new barbecue we have
available a range of accessories that will enable you to become
an outdoor master chef.

These accessories are normally available from the retailer
where you bought your barbecue. For a full list of stockists
please contact Sunshine on:­Tel: [phone] or Fax: [phone]

YOUR QUESTIONS ANSWERED...

• Which gas can you use on a Sunshine barbecue?

Your Sunshine Legend is supplied with a 28mbar Butane Regulator (21mm
connector size) which is suitable for connecting to the majority of Butane Cylinders
in use in the UK. Please check with your local bottled gas supplier to ensure that
this regulator fits the cylinders that they supply. The barbecue can also be used
with Propane at 37mbar pressure but will require the purchase of a Propane
regulator.

• Butane or Propane, what’s the difference?

Propane will enable you to use your barbecue all year round as it will continue
to supply gas pressure on the coldest Winter’s day. Propane tends to be in red
cylinders, which require the use of a spanner when changing.
Butane is suitable for Spring, Summer and Autumn use. It tends to be more
readily available and usually comes in blue cylinders, which do not require the
use of a spanner when changing.

• Which size cylinder?

Propane: Minimum 6 kg (13kg is the best size)
Butane: Minimum 11 kg (15kg is the best size)

• How long will the cylinder last?

The Sunshine Legend 4000 uses approx. 750gms of gas per hour, with all
4 burners on ‘full’. This gives approx. 20 hours of barbecuing from a l5kg
cylinder. In reality it is rare to have 4 burners on for very long, so we would
estimate that a Legend 4000 would run for up to 30 hours on a 15kg cylinder,
Legend 3000 for up to 40 hours, Legend 5000 up to 20 hours.

• Are they safe to use?

All Sunshine Gas barbecues have been tested to meet the new CE safety
standards, and carry the CE mark of approval.

• Are they easy to use?

Turn on the gas supply at the cylinder, push ignitor button and leave the burners
on high for about 10 minutes to heat the plates and ceramic briquettes. Then
turn the bu r n e r s down and the barbecue is ready to use.

• How do I know when the barbecue is alight?

When your barbecue ignites you will hear the initial ‘catching’ of the flame.
After this the burners make little, if any noise, especially if you are comparing
them with American gas barbecues. It is difficult to see the flame, especially in
daylight, but the heat will soon become apparent on the cooking plates.

• How many burners must I use at a time?

You can use just one or all the burners at any one time, it does not matter which
ones you use. If using the roasting lid, no more than the two outside burners
should be used after the initial warming-up period.

• How long do the ceramic briquettes last?

The briquettes supplied with your Sunshine BBQ should last for up to 5 years.
Some people change them more frequently for cosmetic reasons.

INTRODUCTION

Your Sunshine barbecue is simple in design and operation, yet offers the widest
scope of barbecuing you could hope for. The char-grill and griddle plates, together
with the advantages of the modern gas barbecue, make it practical to cook all
sorts of menus, all year round. You can bake (with the optional roasting lid - details
in our accessories feature), make delicious sauces, even stir fry. Anything you can
do in the kitchen can be done on the barbecue.

Where once families ate charred chops and sausages, they dine on turkey roulade
and bananas filled with chocolate. And where not long ago baked potatoes were
considered daring, a rich bounty of fruit and vegetables creates a feast of colours,
shapes and tastes.

Following are a few recipes we have enjoyed on our Sunshine barbecues.

COOKING TIPS FOR YOUR BARBECUE

•Use tongs to turn meat on your barbecue as a fork will puncture the surface
allowing juices to escape, which lets the meat dry out.

• Marinated meat gives added flavour and tenderness, the meat can be marinated
anything from a few hours to overnight. Experiment with your own marinades.
Basic ingredients can include; wine or vinegar, sugar (if using vinegar),
lemon juice, soy or Worcester sauce, garlic, herbs and seasoning.

• Trim excess fat from meat prior to cooking helping prevent flare-ups.

• Soak bamboo or wooden skewers in water for 30-60 minutes before filling with
meat and vegetables to prevent them from burning.

• When cooking meat on the griddle, always ensure it is very hot before use to
seal in the juices.

• When cooking vegetable kebabs, brush lightly with some oil as they cook.

• If you want to use the aromatic smoke chips on the char-grill area, tip the chips
into a small clean tin and nestle this amongst the ceramic briquettes prior to
lighting the barbecue. If the chips are put straight onto the hot briquettes they
can produce ash which will in turn fall through and may clog up the burners.

Any Questions?

9

Introduction & Cooking Tips

10

Sunshine Recipes

Really Simple BBQ
Marinade

5 tbs. tomato sauce
5 tbs. brown sauce
2 cloves crushed garlic
5 tbs. soy or Worcester sauce
mustard or chilli to personal taste

Pour over meat for a few hours!

Barbecue Marinade / Sauce

(Where the marinade can be heated,
becoming a sauce to go with the meat)

250 ml red wine
1 tsp. mixed herbs
2 tbs. soy sauce
pinch nutmeg
120 ml vinegar
pinch ground cloves
1 medium onion chopped
1 carrot chopped
corn flour (optional)

Marinate red meat for up to 24 hours,
turning occasionally.While meat is
cooking, heat marinade in a pan, corn­flour can be added if you want to
thicken the sauce up.

Wild Rice & Vegetables
Fritters

300gm cooked wild rice
1 tbs. chopped spring onions
2 tbs. peas
2 eggs lightly beaten
3 tbs. chopped & seeded yellow peppers
3 tbs. chopped & seeded red peppers
salt & pepper

Combine all the ingredients. Spoon onto
a lightly oiled griddle plate on a low
heat. Cook for 2 minutes on each side.
Tur ning once only.

Barbecued Tuna Steaks

4 Thick tuna steaks

MARINADE;

250 ml teriyaki sauce
1 small onion, chopped
1 tbs. oil
2 tsp. grated fresh ginger
1/2 tsp. grated orange rind

Mix the marinade ingredients and pour
over tuna steaks in a shallow dish.
Leave for 1 hour, turning 2
or 3 times. Place fish on a moderate
griddle plate, and brush frequently
with marinade. Cook for 5 minutes on
each side, the fish is cooked when it
flakes easily.

Pork Spare Ribs

1 kg pork spare ribs
6 tbs water
salt & pepper

Place ribs in double thickness of foil.
Season with salt and pepper.
Add water and seal edges tightly.
Place on griddle for 30 minutes to
render out fat.
Remove ribs from foil and place on
char-grill over low heat. BBQ for
30 minutes, basting frequently
with glaze.

Sozzled Steak

2kg steak (choose your favourite!)

MARINADE;

1 can of beer or lager
1 medium onion
125ml soy sauce
1/4 tsp. black pepper

Mix the marinade ingredients and pour
over the steak in an air tight plastic bag.
Squeeze out excess air and seal
securely. Leave in the fridge overnight,
turning occasionally.Cook steak on a
hot char-grill plate, turning frequently.
Alternatively, cook on a hot griddle
plate, adding some of the marinade as
you cook.

Glaze

1 cup pineapple juice
1 cup orange juice
2 cloves garlic
2 tbs dry sherry
2 tbs raw sugar
2 tsp dried mustard
1 chilli, seeded & chopped
1/2 tsp allspice

Place ingredients in saucepan, bring
to the boil and reduce by half.
Adjust seasoning with salt and pepper.
Brush over ribs when they are on
the char-grill.

Simple BBQ Marinade

5 tbs. vinegar
5 tbs. brown sugar
1 tsp. English mustard
2 tbs. soy or Worcester sauce
2 cloves crushed garlic
1 medium onion chopped
2 tbs. tomato puree

Mix all ingredients together, pour over
meat and leave up to 8 hours, turning
occasionally. Can be used with red or
white meat.

Minty Lamb Marinade

8 thick lamb chops

MARINADE
2 tbs. teriyaki sauce

120 ml oil
120 ml dry white wine
50 ml mint sauce
1 clove garlic crushed
1 bay leaf

Mix marinade ingredients and pour over
chops for about 3 hours.Turning
occasionally. Cook chops over a low
heat on the char-grill, basting with
marinade as they cook.

‘Ozzie’ Corn On The Cob

4 corn cobs
6 tbs. grated cheese
2 small tomatoes skinned & chopped

Gently fold back husks & remove silk
from corn. Soak in iced water for 30
mins. Mix tomatoes & cheese & pile on
cobs. Reposition husks, tie ends with
string & place on char-grill or griddle
for 20-30 mins, brushing husks with
water occasionally.

MARINADES

VEGETABLE DISHES

COOKING WITH MARINADES

Recipes

11

Recipes

12

(SERVES FOUR)(SERVES FOUR)

(SERVES FOUR)

(SERVES FOUR)

(SERVES FOUR)

Sunshine Recipes

Barbecued Fish

In Banana Leaves

4 whole fish (cleaned & scaled) or
4 thick fish cutlets
125gm butter or margarine
1 tbs. chopped fresh tarragon, or
1 tsp. dried leaves
1 tbs. Lemon juice
1 tsp. salt
freshly ground black pepper
banana leaves (spinach leaves can
be used instead - banana leaves are
hard to come by in the Northern
Hemisphere!)

If using whole fish, slash 3 deep cuts
on each side, no need to slash cutlets.
Cream butter with all ingredients
except banana or spinach leaves.
Spread resulting paste into slashes &
inside fish, or on both sides of cutlets.
Remove centre ribs from leaves. Pour
boiling water over leaves to soften.
Wrap fish in leaves, then wrap parcels
in 2 layers of tin foil, ensuring edges
will not let juices out. Place on hot
char-grill plate, cooking for about 10
minutes on each side, the fish will be
white & flaky when cooked. Serve in
parcels, so each person can unwrap
their own fish and enjoy the mouth
watering aroma of their meal.

Chicken Breasts

Filled With French Cheese

250 gm camembert cheese
(remove rind)
2 cloves crushed garlic
25gm fresh chopped parsley
2 tbs. chopped fresh basil
1 tbs. oil
8 skinned chicken breast fillets
8 bacon rashers

Aunt Sally’s Drop Scones

125gm self raising flour
2 tbs. castor sugar
1/4 tsp. bicarbonate of soda
2 tsp. water
200gm pot fruit yoghurt
1 egg
30 gm butter or margarine, for frying

Place all the ingredients in a bowl and
beat until well blended and smooth.
Heat up the griddle plate, add some
butter.Drop tablespoons of batter mix
and spread out slightly with a spatula.
Cook over a low heat until bubbles
appear on the surface, then turn and
cook on the other side. Repeat
procedure, adding more butter as
necessary. Serve with your favourite
spread - especially nice served hot
from the griddle with ice cream and
maple syrup, or strawberry jam and
whipped cream.

Soften cheese in a bowl and mix in all
ingredients except chicken,bacon and
oil. Cut a slit along side of chicken
breast and insert cheese mixture.
Wrap bacon around and secure parcels
with wooden cocktail sticks. Heat and oil
griddle plate. Brown parcels on both
sides then cook at a moderate heat for
15 minutes on each side, or until well
browned and tender.The bacon protects
the outside of the chicken from over
cooking and holds the juices in.

PS Stilton can be used for an
alternative flavour.

Macs Chocolate Banana

1 banana
2 cubes of chocolate
Dribble of Bailey’s (optional)

Peel the banana down one side (taking
care not to remove the skin completely).
Make a cut along the length of the
banana and insert the chocolate.
Replace the banana skin and wrap in a
lose parcel of tin foil. Place on a moderate
char-grill or griddle for about 15-20
minutes. Serve with baileys or ice cream.

Banana Calypso

1 banana
1 tsp. Brown Sugar
Dark rum
Cream

Place the bananas, in their skins on the
char-grill over a low heat. Cook until
black all over and the banana peel is
soft. Remove from the barbecue and slit
lengthways to expose the centre.Add
brown sugar and a little rum. Ignite the
rum and top with cream.

Filled Beef Burgers

200g minced beef
strips skinned pepper
onion
1 rasher bacon
sour cream topping
lettuce
avocado
olive oil
salt & pepper
bun

Pack half the mince lightly into a 10cm
scone cutter.Place pepper in centre and
season.Top with the other half of mince
and seal pepper inside burger.Brush
griddle lightly with oil and preheat.
Sear burger for 3 minutes, turn and
season. Reduce heat to moderate and
BBQ for 6 minutes on 2nd side.Turn
once only.

Top burger with lettuce,onion, avocado,
grilled bacon and sour cream topping,
and place in a bun.

TRY THESE FILLINGS...

Mozzarella cheese, sun dried tomatoes
and basil. Cook as above and top with
spinach, onions and lettuce.

Pineapple and skinned pepper.Cook as
above and top with lettuce cucumber
and soy sauce.

Blue castello or stilton cheese. Cook as
above and top with grilled bacon,
pepper,lettuce and Worcestershire sauce.

MEAT & FISH

FOR THE SWEET TOOTH

Recipes

13 14

(SERVES FOUR)(SERVES ONE)

(SERVES SIX)

(SERVES ONE)

(SERVES ONE)

(MAKES ABOUT 15)

Recipes