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Wednesday, 20 June 2012

Menu for our return

As of this weekend, we are back to regular hosting and eagerly preparing for a busy Summer of suppers. This will be the first, served with an equal measure of nerves and excitement:

To start
Pea, mint risotto, Parmesan crisps.

To follow
Seabass, chive creme fraiche, new potatoes, artichoke.

To finish
Raspberry tarts.

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