"I've taken the liberty of amping up the flavour with some sun-dried tomato, preserved lemon and chilli, and I hope you (or any Italians reading) don't mind."
"Put 80ml extra-virgin olive oil and the rosemary leaves in a small pan on a low heat for four to five minutes, until bubbling, then take off the heat and leave to infuse while you make the rest of the dish."
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