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Hugh Fearnley Whittingstall
River Cottage Meat
Hay Festival 2004,
The chef and writer conjures shepherds pie, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole and oxtail stew, pot au feu, cassoulet, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat...
