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Produced by Collette Woods in her new kitchen at Sparkford. Made with gluten free pastry.
Starting with marinaded slow cooked duck legs. Lots of customer praise in the first two weeks
British Blackcurrant and Rhubarb and Custard. Both sound tempting.
Only £1.24 (were £1.50)
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Collette Woods has been cooking for many years and has a wealth of knowledge on the techniques and recipes of medieval cookery.


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