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Sauté peppers, garlic, and onions in butter, simmer with cream and herbs, then toss with cooked pasta and season.
Crispy herb-crusted hoki fish served with a rich, creamy Brie and sweet potato sauce.
Succulent pheasant strips pan-fried in butter, simmered in a creamy wholegrain mustard and rosemary sauce, finished with fresh chives.