Theres recipes for Olive and Sundried Tomato Sausages, Celeriac Mash, Cavalo Nero with Sesame Seeds, and Red Wine & Thyme Gravy from the Demuths Winter Newsletter, and Asparagus, Almond and Red Pepper Farfalle Pasta from the Demuths Spring Newsletter. More will follow as and when.
See them here.
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