Layered Chicken and Asparagus Terrine with
a Jumble of Green leaves and a Compote of Apricot and
Ginger Chutney served with Loaves of Warm Brioche
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Best End of Lamb carved over a Shallot,
Wild Mushroom and Garlic Cassoulet with Aromatic Anya
Potatoes, Baby Carrots, White Turnips and Steamed Green
Beans
