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A French hors d"oeuvre or snack, consisting of raw vegetable batons - such as carrots, celery, cauliflower and peppers - served with a dip (often aïoli). See 'Aïoli'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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