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Harissa hot chilli paste, Cap Bon – 70g
MONIN syrup Grenadine – 70cl
Frozen Raw Mulard Duck Breast ~ 400g
Basil Dijon mustard E. Fallot – 205g
Old style grain Mustard in Clay Pot – 500g
Manchego Curado, aged 6 months – 150g
Whipping cream UHT from France – 1L
Young Edam Cheese, Holland – ~200g
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