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Lemon and Rosemary Flatbread
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Laurie Gear, of The Artichoke Restaurant, also sent the recipe for this aromatic flatbread, which he serves with the watercress soup. "It's a light, zesty bread that pairs nicely with the soup," he says. "The lemon really lifts the earthy flavours of the watercress and mushrooms."
Serves: 8 with the soup
This recipe was first published in March 2005.