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A tailless amphibian with long web-footed hind legs.

These are a delicacy in some parts of the world - including France, where they are called grenouille. There is some controversy over the methods of their production; most are caught in swampy ground in Pakistan and Bangladesh, their legs removed while they are still alive, and the remaining body discarded.

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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