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mary mary1

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RECOMMENDATIONS

  • Brie and wild mushroom fondue

    Brie and wild mushroom fondue

    Made for sharing, this creamy cheese and mushroom fondue is the perfect excuse to call friends for a special supper

  • Rabbit and olive casserole

    Rabbit and olive casserole

    Simon Rimmer cooks a thrifty Italian-inspired dish of wild rabbit slow-cooked in sherry with garlic, herbs and green beans.

  • Potato scones

    Potato scones

    Hugh Smith's potato scones are easy to prepare, quick to cook, and best served with lashings of butter!

COMMENTS MADE

  • On Ellis Fine Foods:

    Posted on 19th of August 2007

    septacular veg and superb staff always willing to help you .