Tonight’s main : side stripe prawn risotto with roasted red peppers . Risotto made with a stock from the roasted prawn shells and finished with a fennel compound butter and Parmesan . Prawns were poached in the same stock but infused with wild BC sumac
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You’ll never be too fast on the ring! #venum #venumtraining #running #boxing #muaythai #instagood #picoftheday #venumtrainingcamp #crosstraining
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