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Harissa hot chilli paste, Cap Bon – 70g
Massenez Blackcurrant (Framboise) cream 20% – 70cl
Rosette Dry Sausage – 100g
Frozen Raw Mulard Duck Leg, France ~350g
Lady finger biscuits – 200g
Swiss gruyere, aged 6 months ~ 200g
Pasta Fusilli – 500g
Cooking Wine (White) 11% – 75cl
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