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Peppers stuffed with a versatile Veal, Mushroom and Tarragon Sauce
Simple lunch in the sunny garden I make a lot of Italian style sauces. To accompany pasta, stuff vegetables and even to top with mashed spuds for a comforting supper. I also make a more traditional filling for shepherd’s and cottage pies. All these sauces and fillings are made in large batches frozen in flat one portion sizes that can be defrosted in minutes in a saucepan. Until yesterday all the Italian style sauces that I made were tomato based. Everything changed when I scored 500g of high welfare veal mince for a song on...
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