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Dijon mustard Edmond Fallot – 210g
Frozen Haricots Beurre (Wax Beans Whole) – 1kg
Harissa hot chilli paste, Cap Bon – 70g
Whipping cream UHT from France – 1L
Young Edam Cheese, Holland – ~200g
Cooking Wine (White) 11% – 75cl
Pasta Fusilli 500g
Swiss gruyere, aged 6 months ~ 200g
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