Sticky Baits Peach & Pepper Sticky Hi-Attract Pop Ups 16mm

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Eat them with traditional sides. These Southern Baked Mac and Cheese are the absolute best! Plus, I love these Flaky Honey Buttermilk Biscuits, Vegan Quinoa Fried Rice, and Vegan Roasted Potato Salad.

Pepper Wafters perfectly counteract the weight of your rig, leaving a critically balanced bait that will fool even the wariest of carp. Use fresh summer peaches when they’re in season for the best flavor! You do not need to peel the peaches, but you can if you like. If you have any extra juice from chopping the peaches, pour that into the skillet as well! Ingredient Buttermilk Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits These moreish flatbreads make a great high-summer alternative to pizza. The easy homemade bases only take 15 mins to cook. Top them with courgette ribbons, fresh peach slices, parma ham and creamy burrata to serve.

From the book: The Modern Preserver: Chutneys, pickles, jams and more

Peach Preserves: This is the key ingredient for making the glaze. You can use apricot preserves or orange marmalade also. These boozy jellies are strictly for the grown-ups. A glass of rosé and fresh peaches are the main ingredients in these easy but elegant make-ahead summer puds.

For the dough, place the flour, sugar, salt and yeast into the bowl of a free-standing mixer fitted with a dough hook. This effortless summer dessert takes just 5 minutes to throw together and 20 minutes in the oven. Serve warm with generous dollops of mascarpone. Use about 2 cups of diced frozen peaches when necessary. Thaw the frozen peaches before chopping and using in the sauce.

The carefully balanced, needle friendly wafters will slowly sink under the weight of the hook. For anyone unfamiliar with the principal, the Peach

Peaches: I absolutely love grilled fruit so I am always excited about grilled peaches. During off season, you can omit them.For the peachy buns, add a few drops of peach essence to the remaining dough and give this a final mix, before you cover it and put it in the fridge overnight. Saute and simmer the peach sauce in the same skillet until the peaches are tender and the liquid in the pan is syrupy. Taste the sauce and season with additional salt and pepper, if necessary. Peaches: use fresh peaches when they’re in season, or frozen sliced peaches at other times of year. If using frozen fruit, thaw the peaches before adding them to the pan. I peel the fruit to take off that fuzzy skin, but you don’t have to.