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Set aside to cool. For the dipping sauce, combine the pineapple, fish sauce, lemon juice and four tablespoons water. Add chilli to taste. Set aside. For the summer rolls, lay the rice paper sheet ...
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Including a frozen take from Leonardo’s Pizza Palace and Toddy Shop’s Kerala-inspired number with curry leaf syrup.
Serve with the quick glazed pineapple for a relaxed summer dessert that's perfect for barbecues. For this recipe you will need a 1 litre/1¾-pint freezer-proof container or eight ramekins.