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Whipping cream UHT from France – 1L
Dijon mustard Edmond Fallot – 210g
Harissa hot chilli paste, Cap Bon – 70g
Frozen Wax Beans Whole – 1kg
Old style grain Mustard in Clay Pot – 500g
Linguine pasta 500g
Manchego Curado, aged 6 months – 150g
Cooking Wine (White) 11% – 75cl
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