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Okra; To prepare for cooking

After washing, cut away the conical cap, and if you wish to reduce the sticky juices, salt them and leave to drain for an hour, they should then be rinsed without spoiling their shape. Alternatively, after the stalk-end has been removed, they can be left for an hour in water with a little vinegar added.

Tinned okra is a good standby, but needs rinsing thoroughly to get rid of the mucilaginous juice.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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