By Janene Draper

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A gremolata is a perfect topping for these braised dishes. This zesty addition will add colour and life to your meal.

1 handful of flat leaf ( Italian parsley) roughly chopped
Zest of 2 lemons (careful not to go down to the white pith, as it is bitter)
1 clove of garlic crushed
1 tbsp olive oil

Combine the parsley, lemon zest and garlic, then drizzle with olive oil. Scatter over the braised dish.

- Herald on Sunday

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