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England Great Britain and United Kingdom Region. River Cottage chef Gill Meller is a fan of fire-cooked pears. Made using wild British venison sloe berries fresh garlic and a good glug of red wine this unique salami is smoked over oak chips for 3 days.
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Recipes for a Wilder Way of Eating Quadrille 30 includes a recipe for grilled pears with chestnut honey. See this page for contact details. COTTAGE - 2kg Compsey TUB.
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