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Chestnut spread vanilla – 500g
Dijon mustard Edmond Fallot – 210g
Butter with sea salt crystals, France – 250g
Manchego Curado, aged 6 months – 150g
Pasta Fusilli – 500g
Chestnuts precooked – 2x200g
Young Edam Cheese, Holland – ~200g
Harissa hot chilli paste, Cap Bon – 70g
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