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Sweet Potato Regular, pack of 1.100kg
Fry for 2 to 3 minutes or Bake 10 to 12 minutes
Frozen Raw Mulard Duck Breast ~ 350g
Swiss gruyere, aged 6 months ~ 200g
Old style grain Mustard in Clay Pot – 500g
Pasta Fusilli 500g
Dijon mustard Edmond Fallot – 210g
Rosette Dry Sausage – 100g
Harissa hot chilli paste, Cap Bon – 70g
Chestnuts precooked – 2x250g
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