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Cannon of lamb with celeriac potato cake
Fruit and vegetables
2 large sprigs fresh
rosemary
350g/9oz floury
potatoes
, peeled
250g/9oz
celeriac
, peeled
2 tsp chopped fresh
mint
Tins, packets and jars
1 level tbsp
plain flour
1 tsp
redcurrant jelly
Cooking ingredients
1 tbsp olive
oil
salt and freshly ground
black pepper
1 tbsp olive
oil
225ml/8fl oz hot
beef stock
dash
gravy browning
Drinks
100ml/3½fl oz
port
Dairy, eggs and chilled
knob of
butter
knob of
butter
Meat, fish and poultry
2 loins of
lamb
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