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A jumbled mixture of food or other items; sometimes called hodgepodge. For special occasions, poultry, especially goose was cooked in a hotchpotch - generally flavoured with ginger or galingale, cumin, onions and ale - in medieval times. See 'Hochpot'

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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