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From your local COOK
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Layers of roasted peppers, mushrooms, courgettes and spinach between sheets of Italian pasta with a light crème fraiche and mascarpone sauce.
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Leg of lamb, slow-cooked to perfection with chickpeas and an authentic blend of Moroccan spices, garnished with almond flakes.
Cannellini and butter beans in a rich and smoky tomato sauce, with red and yellow peppers and kale.
Hand-rolled balls of minced beef and pork, seasoned with red pesto, chilli and garlic, served in a rich tomato sauce.
Sweet roasted peppers and aubergines, with dates and a blend of Moroccan spices.
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