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There are also other staples that we take for granted today which were not available to our prehistoric forebears - sugar, yeast, spices, vinegar, onions, sugar, yeast, spices, vinegar, onions, tomatoes, potatoes, oranges and lemons to name a few. They did, however, use much more of our wild vegetation than we do now and this is reflected in recipes such as Nettle Puree, Easter Ledge Pudding (using dandelion leaves) and boiled Sea Urchins. 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