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Recipe: Braised Shoulder of Lamb, shallots & flageolet beans
RECIPE BY ROCHELLE CANTEEN London: The Cookbook by Cara Frost-Sharratt, Francis Lincoln, £20 This dish can be cooked the day before and then reheated. You […]
RECIPE BY ROCHELLE CANTEEN London: The Cookbook by Cara Frost-Sharratt, Francis Lincoln, £20 This dish can be cooked the day before and then reheated. You […]