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Tender slow-cooked pork shoulder served with creamy butterbeans, sautéed apple wedges, and crispy fried sage leaves.
Seared pork shoulder steaks slow-cooked in cider and stock, served with a minced beetroot pilau and dill sour cream.
Modern vol-au-vents with two distinct fillings: a spicy coriander chicken and a slow-cooked rosemary and fennel pulled pork.