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Stew

A 'slow-cooked' dish (cooked in one pot) consisting of a liquid, and either meat, fish, poultry or vegetables - cooked so the flavours amalgamate.

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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