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Step 1.
Place all the ingredients in a medium-sized heavy-bottomed pan and bring to the boil over a gentle heat, stirring continuously. Reduce to a simmer and heat for 15 mins, or until thickened. Add a splash more water if necessary.
Step 2.
Allow to cool, then transfer the coulis to a liquidiser or use a hand blender to purée. Finally pass it through a sieve, pushing through as much of the pulp as possible and discarding any seeds.
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Lily Vanilli
Lily Jones (aka Lily Vanilli) is a baker and cake designer based in East London.
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