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Frozen Raw Mulard Duck Leg, France ~350g
Pasta Sheets for Lasagna – 500g
Harissa hot chilli paste, Cap Bon – 70g
Sun Dried Tomatoes from Italy – 285g
Butter with sea salt crystals, France – 250g
Couscous Medium Grain – 500g
MONIN syrup glasco Lemon – 70cl
Cooking Wine (White) 11% – 75cl
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