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Welcome to our first spring menu, and this month Lindsey has chosen a lovely menu for your entertaining.
If a full on salad is pushing things too much, how about a warm salad to ease yourself into spring? Our first course is Warm Poached Egg Salad with Frizzled Bacon and a Sizzling Sherry Vinegar Dressing and you can watch the whole recipe being made in our Cookery School video which is on the recipe page. Main course is Crisp Roast Duck with Confit of Sour Cherries, just remember to buy the duck 24 hours in advance to get it nice and dry for cooking.
Rhubarb is in season at the moment, so pick some up when you are next shopping for an incredibly easy dessert of Rhubarb Yoghurt Fool, and when you read the recipe method you'll see just how quick it is to make!
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