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    Stuffed leg of goat

    A stuffed leg of goat or lamb is the perfect Sunday meal, feeding a whole family. And, apart from a little preparation, it is really not difficult to make. Ask your butcher to debone the …

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    Leg of hen confit with mustard and green salad

    The French have duck confit, but the method may equally well be applied to hens.

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    Fricassee of hen (or chicken) with carrot, celery and apples

    An old hen is a lot tougher than a chicken – but it is packed with flavor, and when cooked for a long time it becomes tender. In this fricassee I combine the traditional root …

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    Parsley root purée with chanterelles and smoked salmon

    Parsley roots are like parsnips with a good upbringing, they have mysterious and delicious spicy note to them. If you can’t find them where you live, you can substitute parsnips and celeriac.

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