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Made with love in Dublin, this devastatingly delicious recipe fuses Japanese and Chinese flavours to spice up any dish. Give your vegetables a kick, jazz up a stir-fry, eggs or avocado on toast; rumour has it it's great on a grilled steak or (shhh!) just eat straight from the jar.
Marries well with all egg dishes, poached, fried or scrambled. With a big crusty bit of bread and some crunchy kale perhaps?
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