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Fillets of wild boar marinated overnight in liquorice and spices, roasted and served with wilted turnip tops and sauce.
Succulent duck breasts rolled in liquorice charcoal, served with tangy tamarind and liquorice purées, green beans, and peppery rocket.
Roe deer loin cooked with blackcurrant and liquorice, served with cabbage slaw and potato-wrapped black pudding.