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Show Notes
Michael Weldon presents a three-course Easter menu featuring Queensland banana prawns with garlic butter, slow-cooked lamb shoulder with tahini yoghurt and herb salad, and hot cross bun ice cream sandwiches with spiced caramel. The lamb shoulder requires four to five hours of cooking at 140 degrees, making it ideal for preparing ahead. The dessert transforms leftover hot cross buns into a creative treat with salted caramel ice cream.
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