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Five-rib sirloin roast
Chocolate salami
Berry-and-cheese fruit salad
Whole Roast duck with cherry, cinnamon and nutmeg sauce
Zabaglione ice cream with raspberries, pistachios and crispy panettone
Hogget shanks
Mushroom steaks
Venison pate
Rabbit and port-poached pear salad with balsamic dressing
Luke Dale-Roberts’ chicken liver pâté
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