<?xml version="1.0" encoding="UTF-8"?>
<!-- generator="wordpress/2.0.4" -->
<rss version="2.0" 
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	>

<channel>
	<title>Living to Eat!</title>
	<link>http://www.roshani.co.uk/livingtoeat</link>
	<description>I'll get a better name soon, I promise</description>
	<pubDate>Wed, 22 Jan 2020 11:35:49 +0000</pubDate>
	<generator>http://wordpress.org/?v=2.0.4</generator>
	<language>en</language>
			<item>
		<title>Ostrich with Plum and Ginger Sauce</title>
		<link>http://www.roshani.co.uk/livingtoeat/index.php/recipes/alternative-meats/529/</link>
		<comments>http://www.roshani.co.uk/livingtoeat/index.php/recipes/alternative-meats/529/#comments</comments>
		<pubDate>Thu, 12 Oct 2006 11:40:01 +0000</pubDate>
		<dc:creator>ros</dc:creator>
		
	<category>Uncategorized</category>
		<guid isPermaLink="false">http://www.roshani.co.uk/livingtoeat/?page_id=529</guid>
		<description><![CDATA[Â 
Ingredients (For Two Portions)Â 


400g Ostrich Fillet
A little five spice
5Â plums, stoned removed, cut intoÂ small chunks
1-2 level tablespoons of sugar (depending on how sweet your plums are)
dash (about a capful) of dry sherryÂ 
2 cubic inches crushed fresh ginger
2 tsp freshly ground cinnamonÂ 
small shake (1/2 -3/4 tablespoon)Â light soy
1/2 tablespoons clear honey
Egg fried rice and crispy seaweed to serve


Method

Cut [...]]]></description>
		<wfw:commentRSS>http://www.roshani.co.uk/livingtoeat/index.php/recipes/alternative-meats/529/feed/</wfw:commentRSS>
		</item>
	</channel>
</rss>
